.

COMPETENCY - BASED
LEARNING MATERIAL

Sector

TOURISM
Qualification Title

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency
PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title
PREPARING AND PRODUCING PASTRY
PRODUCTS
PALARIS COLLEGES
San Carlos City, Pangasinan
Tel.no.532-3847
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to
complete.

The unit of competency “Prepare and Produce Pastry Products” contains

knowledge, skills and attitude required for TRAINEES.

You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. The follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.

This module is prepared to help you achieve the required competency, in “BREAD
AND PASTRY PRODUCTION NCII”.

This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.

Remember to:

 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.

BREAD AND PASTRY PRODUCTION NCII

 105 Hours

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products

2 Prepare and Produce Preparing and TRS512317

Pastry Products Producing Pastry
Products

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

Tortes and Cakes Gateaux, Tortes and Cakes

4 Prepare and Display Petits Preparing and Display TRS512321

Fours Petits Fours

5 Present Dessert Presenting Desserts

MODULE CONTENT

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS

Module Title: Preparing and Producing Pastry Products

Introduction:
This unit deals with knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range of high-quality pastry products in commercial
food production environments and hospitality establishments.

Nominal Duration: 40 hours

Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Pastry Products
LO2 Decorate and Present Pastry Products
LO3 Store Pastry Products

Learning Outcome # 1 Prepare Pastry

Products

Contents:
1. Varieties and characteristics of Pastry products.
2. Historical and cultural, aspects of pastry products.
3. Underlying principles in making pastry products.
4. Knowledge commodity on including quality indicators of ingredients for pastry products, properties of
ingredients used, interaction and changes during processing to produce required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to pastry products commonly used in the industry.
 7. Expected taste, texture and crumb structure appropriate for particular pastry products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.

Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or
production requirements and established standards and procedures.
2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and standard
operating procedures.
4. Pastry products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards.
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

Conditions:
Students/trainees must be provided with the following:
 Personal protective equipment
 Bake ware
 Small hand tools
 Large equipment

Methodology:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation

Assessment Method:
 Oral –recitation
 Written examination
 Direct observation

Learning Experiences / Activities

Learning Outcome # 1

Prepare Pastry Products

Learning Activities Special Instructions
 This Learning Outcome deals with the development
Definition of Terms
of the Institutional Competency Evaluation Tool
PREPARE AND PRODUCE PASTRIES AND which trainers use in evaluating their trainees after
finishing a competency of the qualification.
FILLINGS
Read: Information Sheet 2.1-1 Go through the learning activities outlined for you
Pastries
on the left column to gain the necessary information
or knowledge before doing the tasks to practice on
Short pastry
performing the requirements of the evaluation tool.
Puff pastry The output of this LO is a complete Institutional
Savoury short pastry Competency Evaluation Package for one
Competency of BREAD AND PASTRY
1. Select required commodities according to recipe and
PRODUCTION NCII. Your output shall serve as
production requirements one of your portfolio for your Institutional
2. Prepare a variety of pastries Competency Evaluation for Preparing and
 Sweet short pastry Producing Pastry Products.
 Short pastry
Feel free to show your outputs to your trainer as
 Puff pastry (English & French Method) you accomplish them for guidance and evaluation.
 Choux pastry
This Learning Outcome deals with the development
 Strudel pastry 1
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
3. Produce a variety of pastries according to standard recipes finishing a competency of the qualification.
and enterprise standards
Go through the learning activities outlined for you on
the left column to gain the necessary information or
Perform: Task Sheet 2.1-1 knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO1: Prepare

Pastry Products; you are ready to proceed to the
next LO2: Decorate and Prepare Pastry
Products.

Definition of Terms

Term Explanation

Aeration The rendering of bakery products more appetising, palatable and digestible by the
incorporation of air and/or gas, in one or more of the stages of production before baking. Air
is introduced by the production of carbon dioxide gas (CO2) from yeast or baking powder.
The internal expansion of air and gas and the pressure of steam during baking, all make a
contribution to total aeration.
Albumen One of the many proteins. Where the term is used in the bakery, it is generally accepted to
mean the white of eggs.
All-in Process All the ingredients are mixed together without any preliminary stages.
 Term Explanation

Bake Off A term used by bakers to describe the operation of baking cakes after they have been
prepared for the oven.
Baking To render bakery products suitable for human consumption and digestion by cooking in an
oven at correctly controlled temperatures.
Baking Powder Any chemical or mixture of chemicals which, when moistened and heated, generates gas
(usually CO2) which will aerate bread and cakes. Ideally the residual salts of reaction should
be tasteless and without odour. The baking powder must comply with the Food and Drugs
Act of the country in which it is used.
Baking Sheet A metal plate on which buns, cakes, pastries and biscuits are baked. Generally they have
three upturned sides and an open end. The open end will facilitate cleaning.
Basin A round earthenware or plastic container used for making small quantities of icing.

Batch The entire mixing of bread or cakes; the contents of the oven.

Batter A soft, completed cake mixture. A very soft fermented mixture as for crumpets.

Bay A well, made in a heap of flour and other dry materials to receive the liquid ingredients
preparatory to mixing.
Beat The aeration of fat, sugar, eggs and other materials by beating together. This can be done by
hand or by machine.
Beater A hand-shaped implement which, when fixed to a machine, beats ingredients such as fat,
sugar and eggs.
Blanch A term used to describe bringing anything to boiling point quickly. Used with vegetables
prior to freezing to slow microbial activity. Also used to enable easy removal of skins such
as from almond kernels.
Bowl A rounded metal container used in the bakery for mixing, beating or whipping by hand. A
bowl specially made for a machine is known as a machine bowl.
Bun A small yeast fermented or chemically aerated, sweetened cake.

Cake Refers generally to a baked mixture of fat, sugar, eggs and flour, with or without milk,
baking powder, A cake can be of any shape or size.
Cake Hoop A metal ring which supports a cake during baking.

Cake Tins Small or large metal shapes in which cakes are baked. They may be plain or fluted.

Centigrade Divided into 100 degrees, as the centigrade thermometer (first constructed by Celsius, 1701-
44), in which the freezing point is zero and boiling point is one hundred.
Coat To cover a cake or biscuit with almond paste and/or icing, fondant, cream or chocolate.

Constituent A component part of the whole; one ingredient in a formula.

Cream To beat fat and sugar or fat and flour together until light and fluffy.
 Term Explanation

To add cream as a decoration of filling to a baked cake.

A common term used to describe all kinds of creams such as dairy cream, buttercream,
marshmallow cream, custard cream, etc.
Cup Cakes Small cakes baked in crimped paper cups or cases.

Curdle When fat, sugar and eggs are beaten together carefully, an emulsion is formed. If during the
beating, the eggs are added too quickly, or are too cold, or the initial creaming of the fat and
sugar is not complete, then the mixture will separate and lose its smooth consistency. Some
aeration is lost when a mixture curdles.
Decorate To add fruits, nuts, sugar, etc. to cakes before baking for the purpose of decorating. This is
known as being oven-decorated or oven-finished.
To add such decorating materials as the above, almond paste, chocolate, cream or icing after
baking, generally to make a pattern or a design. The word is given special significance in
describing artistic work in royal icing.
Deposit The act of putting cake batter into hoops, pans, tins, etc., either by hand or by machine. The
machine used is known as a depositor.
Emulsion An intimate mixture of two fluids that normally would not mix, such as oil and water. This is
done by means of an emulsifier, a machine that will break down the oil and water to minute
particles while under pressure, for example, homogenised milk. If an emulsifying agent is
used then the emulsion may become permanent. Fat, sugar and eggs correctly beaten together
form an emulsion, the lecithin in egg yolks being a good emulsifying agent.
Essences Aromatic compounds used for flavouring confectionery. They can be natural or synthetic or
blends of both.
Fingers Small finger-shaped rolls, biscuits, meringues, sponge cakes.

Fondant A form of icing made by boiling sugar, water, glucose or a weak acid to 115¼C (140¼F),
then agitating when it is cool until it forms a mass of minute crystals. It is the reflection of
light on the tiny crystals that explains the gloss on correctly prepared fondant.
Glycerine Colourless, odourless syrup with a sweet taste. It is soluble in water and alcohol. Because it
is highly hygroscopic it is used in cake mixings to delay staling.
Grease To brush fat into cake tins or to smear fat over baking sheets.

High-Ratio Cakes The name hi-ratio is registered in the USA. The term is used to describe cakes containing
high percentages of sugar and liquids based on the weight of flour. Special flour and super
glycerinated fats are used for this type of cake.
Hygroscopic The power of attracting moisture. For instance, glycerine is hygroscopic. Other examples are
icing sugar and bi-carb soda.
Icing The coating and decoration of a cake with royal or plastic icing. The term is also used to
describe the decoration of cakes with fondant, water icing, or fudge icing.
Lecithin A phosphorised fatty substance which has a great power as an emulsion stabiliser. Egg yolks
and soya beans are both rich in lecithin.
Palette Knife A thin, flat knife with a rounded end used for spreading icing and cake batter. An offset or
crank-handled palette knife has the blade at a lower level than the handle. It is used for
 Term Explanation

spreading cake or sponge mixtures on to baking sheets.

Pan A broad, shallow baking tin.

Pound Cakes A term used at one time to describe cakes made from 1 lb (500 gm) each of butter, sugar,
eggs and flour. The term is now often used for cakes baked in a round hoop or oblong tin
such as Madeira, Genoa and cherry.
Pre-gelatinised Pre-gelatinised or soluble starch is produced commercially by blowing a starch suspension
Starch onto stem heated rotating rollers. Gelatinisation and drying take place and the dried material
is then flaked or ground to make a powder. The process ruptures the starch granules, without
completely distorting them, so that they swell in cold water to form a viscous paste.
Recipe An exact formula which will include the weights of the materials to be used for a particular
type of bread or confectionery. All other details such as temperature, times, yields, etc., will
also be recorded.
Sandwich Tins Round shallow metal tins in which sponge sandwiches are baked.

Savoy Bag A triangular shaped bag made of cloth or a plastic material into which a tube is inserted. It is
used for piping meringue, sponge fingers and drops, soft biscuits, choux paste, etc., onto
baking sheets. It is also used to pipe cream on, or in, cakes and pastries.
Scraper A small oblong piece of plastic material, with two corners rounded for scraping down mixing
bowls. The straight edge of the scraper can be used to smooth the side of a cake when
coating with cream or butter cream. The straight edge can also cut in many ways so that a
pattern can be made in the coating, for example, a comb scraper.
A metal blade in a wooden handle that is used to scrape the surface of a bench, or for
cleaning metal baking trays.
Sieve Utensil with a wire or nylon mesh through which dry materials are passed. Sieving removes
coarse particles, extraneous materials and also is a means of blending. Coarse sieves are used
for the cleaning and draining of fruit. A sieve can also be used for fluids or semifluids.
Slab Cake/Block Plain or fruited cake baked in rectangular tins or frames. The slabs generally weigh about
Cake 11/2 to 31/2 kg each according to whether they are plain or fruited.
Sodium The constituent of baking powder that liberates C02. The maximum is liberated when the
Bicarbonate correct amount of acid is present.
Soft Flour Flour containing weak gluten.

Strong Flour Flour containing strong stable gluten.

Wash To brush with egg, milk, water, before baking.

To brush with a glaze after baking.
Water Brush A soft-haired brush for washing cakes or pastries with water or other liquids before baking,
or for glazing after baking.
Whip To rapidly aerate a sponge, meringue or cream by means of a hand or machine whisk.

Whisk An implement made of wire used to whip sponges, meringues and cream by hand. A similar
implement is specially made to fix to a machine.
 Term Explanation

Yield The calculated units from the total baked weight of a particular formula.

INFORMATION SHEET 2.1-1

PREPARE AND PRODUCE PASTRIES AND FILLINGS
Pastries
Pastry by definition is a mixture of wheat flour,
fats, salt and water.
Pastry comes available in several forms or types.
Types of Pastry
Several distinct varieties and mostly of European origin:
 Short Pastry: Savoury and Sweet Pastry or Shortbread
 Puff or Flaky Pastry
 Choux Pastry.
Varieties of Mediterranean and Middle Eastern origin:
 Phyllo
 Brik
 Kataifi.
These can all be classed in the short paste category.

Short Pastry
Short pastry doughs will have a short texture. Meaning that when they are
mixed the dough can be pulled apart easily rather than stretched until it
broke.
Short pastry can be savoury or sweet.
Savoury short pastry will contain fat up to 50% of the flour weight, salt
and water. Some enriched doughs can contain eggs that replace water
content.
Sweet short pastry (traditionally shortbread) can be made from 2 separate
formulas.
 2:1:1–2 Flour: 1 Sugar: 1 Fat
 3:2:1–3 Flour: 2 Sugar: 1 Fat.
Both of these formulas will use egg or water as a binding agent in the
closing stages of mixing.
Both formulas can have an aeration agent added to give a lighter eating
texture.
Refer to recipes in Appendices in back of manual.

Puff Pastry
Classical European style pastry that is dough of
flour salt and water that has had fat incorporated
in layers; this process is referred to as
lamination.
Lamination is also used in sweet yeast dough production; Danish,
croissant.

Ingredients
Flour
Flour should be smooth, soft, and rich in starch with low gluten content. A
part of the flour can be replaced by cornflour. It should be well sieved
with the flour and baking powder (if used).
If the flour protein level is too high, then the gluten which inevitably forms
will reduce shortness to a greater degree than when low protein flour is
used.
If the protein level is too low, then flow-out is possible, as some structural
properties are still required.
Rice flour
Shortbread made with rice flour, or short pastry dipped into rice flour
increases crispness, e.g. Scotch Shortbread.
Sugar
As a general rule, the sugar must be fully dissolved during the mixing
process. Undissolved sugar can have undesirable effects on the product.
It can produce a crust with a gritty texture and it can cause the
appearance of dark spots of caramelised sugar on the surface of the
baked product.
Dissolved sugar also has an influence on the moisture level in the dough.
Another function of sugar in the dough is that it has a gluten softening
effect, which prevents the over toughening of any gluten which is formed.
Because sugar can only do this when in solution, the dissolving of the
sugar is vital.
The general rule for ensuring that sugar is fully dissolved is to relate
crystal size to mixing times. For instance, most shortbread dough has a
relatively short mixing cycle and do not contain a significant level of
moisture. Therefore, a small crystal size sugar such as caster sugar is
required. Scotch Shortbread, which has an even shorter mixing cycle, and
contains no added moisture, requires the use of icing sugar, to ensure
that it dissolves rapidly.
Fat
The fat is the ingredient with the major influence on both flavour and
consistency. Shortbread can be made with margarine or butter, or a
mixture of both.
With regard to consistency: Short pastry with a low fat content easily
becomes doughy and tough, as it has to have more milk or water to bind
the flour. After baking it may shrink and get hard quickly. Short pastry
with too much fat, becomes very soft and oily, making it difficult to work
with. Soft, warm and oily fats are also unsuitable.
If the fat is too cold, a longer mixing time may be required. This is to
prevent the possibility that inadequate dispersion of the fat will allow
formation of gluten from the uncoated flour particles.
If the fat is too warm and soft, oiliness could result, allowing the escape
of the fat from the dough both before and during baking. This would result
in a dry and tough product.
Although Butter shortbread has the better flavour, sometimes it is
advisable to replace some of the butter with margarine to extend the
working time with the pastry, especially in warmer climates or in
production areas with high room temperatures.
This is to handle the dough more successfully and to avoid excessive
flour in the pastry.
Replacing fats
When replacing margarine or shortening with butter it is vital to
reformulate the recipe, to produce the similar textured shortbread.
The fat content of butter differs mostly to shortenings, which have a
higher fat content. It is recommended to check the fat content of a
shortening prior to reformatting recipes.
Substituting Butter to Shortening:
Multiply weight of the butter by 0.8: = total shortening
Multiply weight of the butter by 0.15 = total addition of liquid (water or
egg)
E.g. 1000 gm butter x 0.8 = 800 gm shortening
E.g. 1000 gm butter x 0.15 = 150 gm liquid addition
Substituting Shortening to Butter
Multiply weight of the shortening by 1.20: = total butter
Multiply weight of the shortening by 0.15 = total liquid subtracted from
other liquid (water or egg)
E.g. 1000 gm Shortening x 1.2 = 1200 gm butter
E.g. 1000 gm Shortening x 0.15 = 150 gm liquid subtracted
Eggs
Egg yolks assist the blending and binding of the
ingredients. If used in larger quantities they can
soften the dough to piping consistency.
If the egg is too cold, then a longer mixing time
may be required to bring the dough to a workable
consistency. Care must be taken so that the longer
mixing time does not result in excessive gluten formation and
development as the barrier is forced or broken down.
The stability provided by the egg white does not cause toughness or
shrinkage, as opposed to gluten, which would have an adverse effect.
Baking powder
Baking powder is an optional ingredient and is used
to open the texture of the pastry.
Water
Eggs can be substituted with water but this will produce a less rich
pastry.
Flavourings
Flavourings which may be used include salt, vanilla, lemon and cinnamon,
the choice depends on the desired end product. Ground nuts and almond
or cocoa can also be used.
NOTE
There are a variety of short pastry types, and their consistency and
handling characteristics are governed mainly by the amount of fat in the
mix, the grade of sugar used, the replacement of flour with nuts or
crumbs, and the way in which the ingredients are processed to
incorporate the fat. Varying levels of moisture can affect consistency.
Higher amounts will inevitably produce toughness, as the flour is more
likely to come into contact with the moisture and form gluten.
Prevention of gluten formation during mixing and processing is a very
important factor in short pastry production.
Many of the problems attributed to poor quality products are directly
associated with incorrect handling and processing techniques.
Temperature of ingredients should be held at 16 to 21 oC, which will assist
in the mixing process and consistency of the pastry and avoids fat lumps.
Pastry made with butter should be produced the day prior to usage.

Key points for Short pastry

 Do not over mix or over handle
 Avoid excessive flour dusting
 Addition of scrap pastry up to maximum of 10% to virgin pastry.

Methods of production
The basic method for short pastry has some variations, each designed to
prevent moisture coming into direct contact with the flour, therefore
producing a “short” pastry.
Rub-in method
With this method, the fat is rubbed into the flour, coating the flour grains,
and preventing them from taking up moisture thus preventing the
formation of gluten.
The liquids, sugar, etc. are then carefully incorporated to form soft dough.
Too much mixing, or the use of too much pressure at this stage, could
result in the breakdown of the fat barrier allowing moisture penetration.
Blending or creaming method
This method has variations in the way in which the fat is incorporated, but
in each case the objective remains unchanged.
The fat and sugar are either creamed or blended to a paste. Then the
liquids are added carefully so that they become suspended and evenly
dispersed.
This dispersion enables the balance of the flour to be added without
coming into direct contact with them.
Highly physically aerated formulae, such as Viennese or biscuit dough,
are capable of being piped or extruded, whereas a similar ratio of
ingredients, made up using the rub-in method, produces a dough which is
capable of being rolled with a pin.
Other influences which dictate the final shortness of the product include
the solvent or softening effect of sugar on gluten.
It must also be remembered that dissolving sugar creates liquid, and
therefore sugar/moisture additions must be controlled, and in the correct
sequence.

Flour batter method

This method is the only method ensuring the complete dissolving of the
sugar. Cream fat and half the quantity of flour, mix
all the sugar and liquid and clear through. Add
remainder of flour and clear.

Puff pastry
Definition
Puff pastry is made up of hundreds of alternating layers of fat and dough.
As the name implies, puff pastry will puff up in the oven to produce a light
flaky crisp type of product, it does not contain any leavening agent or
baking powder, but can rise up to eight times of its original size. The
pastry is suitable for sweet and savoury products, as it does not contain
any sugar.
Lamination aeration
Lamination aeration is the rolling and folding of pastry so that individual
layers of fat and dough are formed.
The fat turns into oil when the pastry enters the oven; it keeps the layers
of dough separate. The water in the dough turns to steam and forces the
layers of fat apart by its pressure.

Ingredients
Flour
It is necessary to use medium strength flour, which will give a gluten
structure of reasonable elasticity.
Flour with a high gluten protein level will produce a tough pastry, which is
prone to breakdown of dough layers during rolling and folding.
This factor is of extreme importance when power rollers are used, as this
process tends to increase toughness.
Fat
There is little doubt that the best quality puff pastry is made using butter,
due to the melt in the mouth quality, as butter has a low melting point.
This, however, causes many handling problems due mainly to the low
melting point of butter, and its rather unstable consistency.
The use of weaker flour, resulting in dough of softer consistency may
overcome this problem, but mostly tight temperature control of the butter
will adjust the consistency to be the same as the flour mixture.
The flavour of pastry made by this method may well justify the trouble
taken. In some instances, a small percentage of flour is combined with
the butter, to increase its handling capability.
Pastry fats and margarine which are made especially for puff pastry are
produced from high melting point oils and fats. They have good spreading
and moulding characteristics (i.e. they plasticise).
The high melting point slows down its absorption into the dough layers
until they have begun to set. The use of these fats enables the baker to
produce pastries of attractive appearance, and good volume. The only
detrimental effect is that there is often a waxy taste left in the cooked
pastry (palate cling).
This is due to the fact that the body temperature in the mouth is not high
enough to melt the fat in the crumb.
There are a number of different products available to the baker for puff
pastry manufacture. Some of these are margarines and emulsions
containing up to 20% water, whilst others are 100% fat.
The quality of fat used in puff pastry can vary from method to method and
is not critical provided that there is enough present to insulate the dough
layers.
The amount used can vary from 50% to 100% of the flour weight. For the
best results when using lower quantities, fewer turns may be given, but
will result in a slightly reduced and more irregular lift.
The type of pastry is usually defined by the amount of fat used, for
instance:
Full pastry: 100% of fat based upon flour weight
 Used for very light and flaky products, like Vol au vents or Bouchees.
Three-quarter pastry: 75% of fat based upon flour weight
 Used mostly for all general puff pastry items, products like cream
horns, turnovers or fruit bandes.
Half pastry: 50% of fat based upon flour weight
 Used mostly for products where little lift and flake are required pies,
pasties, palmiers or slices.

Margarine
As already explained, the margarine separates the layers of puff pastry
dough. Therefore it must be a margarine that is extremely extendable, so
that the layers can be reduced sufficiently in thickness to permit rapid
expansion of the gluten. The margarine must also be a non-sticky type
that doesn’t penetrate the dough layers.
If the margarine penetrated the dough, the layers would be “shortened”
and the puffing effect restricted. Puff pastry margarine must also act as a
frying medium. Because each dough layer is separated by a margarine
layer, the heat of the oven causes the dough layers to fry. This helps to
produce the ideal crisp, flaky texture.
During this same process, the expanded gluten becomes shortened by the
margarine, and this further improves the flavour and texture of the
finished pastry.
As the flour starch gelatinises, it takes in melted fat, which stays in the
crumbs, producing soft eating quality.
Salt
Salt is mainly added to enhance the flavour and taste. It works stabilising
on the gluten structure and it increases the shelf life, as it suppresses
bacteria activity. If the fat is already salted, further addition is usually
unnecessary.
Water
Water is added to the pastry at the rate of approximately 50% the flour
weight. This is variable, according to the water absorption rate of the
flour.
Water binds the dry ingredients together and enables the development of
the gluten in the flour. It provides a source of steam during baking to help
make the pastry rise.
Colour
Yellow food colouring is sometimes used to improve the colour of the
pastry; some recipes are also made with eggs to enrich the pastry.
Puff pastry is usually made without any colouring, as the pastry is usually
egg washed prior to baking.

Lemon Juice, Vinegar or Cream of Tartar

Acids have a toughening affect on gluten and are sometimes used for this
reason, it also prevents natural discolouration of the dough during
storage.
Temperatures and equal consistency of dough and fat; if butter is used to
produce high quality puff pastry, refrigeration is necessary to keep the
pastry cool and prevent the butter from softening. This is to ensure that
the fat and dough layers are even.
If the fat is too cold or too hard, breakage of the fat layer occurs during
rolling of the pastry. This would result in a detrimental effect upon the
volume of the product. If the fat is too soft, it will be squeezed out during
rolling and a formation of even layers impossible. Ideal temperature for fat
is 15oC – 20oC, but this also depends upon the temperature of the
production area and the time taken rolling the pastry.
For successful lamination it is important that the following precautions
are taken:
 Do not roll pastry out too thinly when folding as the dough may be over-
extended, causing it to fracture
 Give sufficient rest periods between folds to allow the gluten to fully
relax
 Use medium strength flour for dusting purposes, brush off any flour
during the lamination process, prior to folding
 Keep the addition of trimmings to a minimum. Use relaxed trimmings to
a maximum of 10% of virgin pastry.
If using a dough-brake, reduce the block to the required thickness very
gradually, as forcing through the rollers will quickly break down the
structure.

Methods of making puff pastry

All production processes have one important factor in common–they
depend for success on the separation of dough layers by fat layers. The
same recipe is used for each method. The main processes for making puff
pastry are distinguished by the means by which the fat is incorporated.
These processes are:
 French and English roll-in method -flour/water dough are made and the
fat is layered and rolled in, following a specific process. This method is
producing a pastry that is fine and even, it is mostly used for products
like Chaussons, vol au vents and Pithiviers
 Scotchchop-in method - the fat is incorporated during the dough mixing
process and is dispersed roughly through the dough. This method
produces a more flaky pastry, as compared to the above method. It is
only suitable where scrap pastry would normally be used, especially for
pies, cream puffs or fleurons.
English method
 Mix the dough ingredients until smooth
 Mould into a ball, cover and rest for 20 - 30 min (relaxes the dough –
Proteolytic Enzyme action)
 Prepare the fat to the same consistency as the dough
 Pin out the fat to a rectangle
 Pin out the dough to a rectangle 1/2 as long again as the fat and 3 - 4
cm wider, brush off any flour
 Place the butter or pastry margarine on top of the dough, as in diagram
1.

Pastry
Margarine Dough

Diagram 1
Brush any flour of the dough which has no fat on it and fold it over onto
the portion which is covered with the fat, as in diagram 2, then fold the
dough with the fat uppermost over (diagram 3 shows the side view at this
stage.

Dough

Diagr
am 2 Diagram 3
Pin the dough out to +/- 5mm thickness and give the required number of
half turns or book folds with the appropriate rests in between turns.
French method
Mix the dough ingredients until smooth.
Mould into a ball, cut a cross on top, cover and rest for 20 - 30 Min
(relaxes the dough - Proteolytic Enzyme action).
Prepare the fat to the same consistency as the dough and shape it to a
square.
Pull down the points forming the cross and pin out the dough to form a
star or square, brush off any flour.
Place the fat on top of the dough, as in diagram 2.

Dough

Pastry
Dough Margarine Dough

Dough

Diagram 2
Brush off any flour of the dough flaps and fold them over onto the fat
making sure to envelope the fat in well.
Using a rolling pin carefully, with even pressure, roll out the dough into a
rectangle.
Pin the dough out to +/- 5mm thickness and give the required number of
half turns or book folds with the appropriate rest in between turns.
Scotch (Blitz) method
 Cut the pastry margarine into cubes and add to the dry ingredients
 Add the water and mix the dough until it has just cleared (it should still
have lumps of fat showing) Do not develop
 Form into a rectangle or square and brush off any flour
 Pin the dough out to +/- 5mm thickness and give the required number of
half turns or book folds with the appropriate rests in between turns.
Alternate Method
 Cut the pastry margarine into cubes
 Mix the dough ingredients until smooth
 Add the pastry margarine cubes and mix the dough until it has just
cleared (it should still have lumps of fat showing)
 Form into a rectangle or square and brush off any flour
 Pin the dough out to +/- 5mm thickness and give the required number of
half turns or book folds with the appropriate rests in between turns
 Resting, rolling and cutting out of pastry.
Whatever method of rolling and folding is used, the pastry block is
subjected to a large degree of stretching, which builds up tensions in the
block. For this reason, it is important that with each rolling and folding
operation, the pastry is rolled in the opposite direction. This will result in
an even tension in the pastry with more even shrinkage in the oven,
reducing the possibility of misshaped and distorted products.
The number of folds is also important for the following reasons:
 Too few folds will result in irregular and uneven lift, and the loss of fat
during baking
 Too many folds will cause the layers to merge, resulting in a
breakdown of lamination and a shortening of the structure.
Provided that proper resting periods have been given during processing, it
is not necessary to rest the cut out pieces prior to baking.

Puff Pastry Turns

There are two types of turns given to Puff Pastry.
 Half Turns (Single)
 Book folds (Double).
Note:
The production method is irrelevant to the lamination process.
The number of turns given to puff pastry is determined by the desired lift
and eating quality of the final product.
Final turned puff pastry should achieve 100 to 2500 layers of fat in the
dough. These layers can be achieved by using half turns, book folds, or a
combination of the two.
Half Turns
Puff pastry made with ½ turns requires 6 half turns.
The pastry is first pinned out to 5mm thick and kept as a rectangle, this is
very important for even layering.
Fold 1/3 of the pastry over, as in the folding in of the fat for the English
Method of incorporating the pastry margarine (diagram 1).

1/3 of the
Dough
folded over

Diagram 1 Diagram 2

Repeat this again having turned the pastry around so that the two open
ends are towards and away from you (the ends should look as in diagram
2.
Cover and rest in the fridge for 20 - 30 mins.
Repeat the whole procedure another two times to give six half turns, with
the correct resting times after every two half turns.
Book Folds
Puff pastry made with Book folds requires 3 book folds

The pastry is first pinned out to 5mm thickness and kept as a rectangle,
this is very important for even layering.
The two opposite ends are folded into the centre.
 1/4 of the 1/4 of the
Dough Dough
folded over folded over

Diagram 1 Diagram 2

Repeat this again having turned the pastry around so that the two open
ends are towards and away from you.
Cover and rest in the fridge for 20 - 30 mins.
Note:
If Puff pastry is to be refrigerated over a period of time, it should receive
the last turn, prior to making it into units.
Puff Pastry with a combination of half and book turns require 2 half turns
and 2 book folds.

How puff pastry aerates

The expanding property of gluten is important in the baking of puff pastry.
In the paste, before baking, there is a laminated structure consisting of
thin layers of dough separated by thin layers of margarine.
In a very hot oven, these dough layers or a very large number of them
“blow up” or “blister”.
As each layer is separated from its neighbour by a margarine layer, the
cumulative effect of the layers expanding and the pressure of steam
results in the puff paste growing in size, until eventually the gluten sets
and holds the pastry article in the expanded state.
It is essential to have the dough layers very thin and the oven
temperature high so that the water can be converted quickly into steam
before the gluten coagulates or sets.
The English method

1/2 Butter Dough

Turns Layers Layers

At Start 2 3

1 6 7

2 18 19

3 54 55

4 162 163

5 486 487

6 1458 1459

Total Layers 2917

The French method

1/2 Butter Dough

Turns Layers Layers

At Start 1 2

1 3 4

2 9 10

3 27 28

4 81 82

5 243 244

6 729 730

Total Layers 1459

Activity
Observe a demonstration of the production process for Puff Pastry.
Produce Puff Pastry using the English and French method.
Puff Pastry 3/4 puff

Ite Ingredients Weight Method

m (gm)

A Plain Flour 1500

Salt 20
Water 750
Lemon Juice (optional) 20
Margarine (soft) 125

B Puff shortening 1000

Or Butter

Total 3395

If using butter to produce this dough it is advisable to make the dough

and chill in cool room overnight.
This will help to keep the butter cool while the ‘turning process’ takes
place.
Especially in warm climates the dough needs to be chilled.
If this is not possible then use only ‘Puff Pastry shortening’. This has been
specially developed to have a high melting point of 45°C.
Recommended that students do both styles:
 French
 English.
Both have different characteristics.
English method

 Mix "A" to a smooth dough and rest covered for 15 minutes

 Ensure that fat and dough are of the same consistency
 Shape the butter to a rectangle (30x40 cm)
 Roll the dough out to 30x 60 cm and place the fat onto it, leaving the
dough 1/3 uncovered
 As shown on previous page
 Fold the remaining pastry onto the fat and fold in half again, so that
there are 2 layers of fat and three layers of pastry (Half turn)
 Repeat the half turn another five times, while changing the rolling
direction after each turn. (Keep the open ends towards and away from
you when rolling out, ensuring excessive flour is removed after each
turn)
 Rest for 30 minutes after every 2 half turns
 After 6 half turns Puff Pastry is completed
 Rest for 30 minutes before use.

French method
 Mix "A" to a smooth dough and rest covered for 15 minutes
 Ensure that fat and dough are of the same consistency
 Shape the butter to a square (30x30 cm)
 Roll the dough out to 45x 45 cm and place the butter diagonally in the
centre of the dough
 As shown on previous page
 Fold over each corner of the dough to meet in the centre completely
enveloping the fat
 Roll the dough out to 30x 60 cm. Give half turn
 Proceed as for English Method.
Docking
This is placing lots of holes into the puff pastry dough with a special hand
machine or using a fork.
Pastry items are docked to:
 Reduce volume, as in puff pastry
 Allow air to escape from under blind baked pastry cases, e.g. flans.
Do not dock pastry cases if liquids are going to be the filling, e.g. Egg
Custard, as it will leak out through the holes.
Storage of puff pastry
When pastry is made up on the day before use, it is a
good policy to leave the final fold until ready to use.
The stored pastry should be covered to prevent skinning,
and stored in a cool place.
The best material for this is plastic sheet, which is
impervious to air and can be washed frequently, and is
more hygienic than other coverings.
Puff pastry can be kept indefinitely in a deep freeze.
To defrost, it can be removed from the freezer and left in the bakery for at
least six hours.
It may also be placed in a refrigerator
overnight where it will keep in a useable
state for up to two days.
If refrigerated or frozen, the pastry will
require bringing to certain temperature
before rolling; depending on the fat which
was used.
When it is brought back to required
temperature, it should be used as soon as
possible.
If the raw pastry is kept at above refrigeration temperature, production of
acids formed by bacteria will cause sourness to develop and make the
pastry unsuitable for use.
Choux Pastry
Definition
The word ‘Choux’ is of French origin and its literal meaning is ‘Cabbage-
like.’ Visually, a cream puff has a cabbage-like appearance due to the
typical rough surface texture.
High quality items of good volume and fine internal walls prepared from a
base panada that, when sufficiently cooled, has the addition of whole egg
which is responsible for producing aeration during
the baking process.
Choux pastry, also known as ‘Cream Puff Pastry,
has a wide application range, it can be deposited
as; fancy fine scroll, lattice, bulbs, fingers and a
range of decorative units. It is used as a basis for
confections, gateaux, ornaments, as savoury cases
for fish, meat and other fillings.
Due to the bland flavour characteristic of choux paste it can be used for
containing an extensive range of plain, fancy or decorative savoury and
sweet fillings finished as single or multi-grouped units.
Choux paste also readily blends with a range of finishing materials,
examples being: fondant, glace icing, chocolate, ganache icing sugar,
slightly caramelised sugar syrup, prior to bake grated cheese, herbs and
spices may be used to enhance end product qualities.
Cheese is often added into the mix for savoury products, to enhance the
flavour.
The production process for choux pastry is unique as in no other product,
with the exception of boiled short pastry, is the flour starch gelatinised
prior to baking.

Ingredients
Choux pastry is made from four simple basic ingredients – water, fat, flour
and egg.
Flour
Medium strength flour is most suitable, due to the protein content.
Although the flour proteins are denatured in the preparation of the
panada, a reasonably high level of this coagulated protein must
intermingle with the egg protein to provide the structure necessary for
expansion during baking.
Fat
Butter is often recommended as the ideal fat for choux pastry; however,
many choices are available.
There is a popular perception that the firm fats such as shortbread or
pastry margarines produce a more stable batter, which therefore results
in better products, but these fats leave a fat cling to the palette, due to
their high melting points.
Therefore it is really a matter of personal choice and taste what fat to
use.
Water/Whole Milk
Water/Whole Milk are both used in a particular formula to:
 Scale the flour
 Partially gelatinise flour starch
 Partially coagulate flour protein
 Act as a moistening agent
 Adjust panada consistency
 Provide moisture generation during the baking process.
Ratio of these two ingredients is most important because tests on
formulae with high liquid ratio in base panada resulted in thick tough
dense walled products.
In contrast low ratio of formula liquid in the panada results in misshapen
products.
Egg
Whilst egg pulp is suitable, fresh eggs are considered ideal due to the
greater stability of the albumen, essential to the aeration process for this
product. If frozen egg pulp is used, it needs to be used after thawing and
at a moderate temperature, for increased stability.
Eggs are essential because they provide:
 Moistening
 Aeration adjust paste consistency
 Flavour and influence eating qualities
 Structure and determine character of product
 Unique bases for this type of trade product
 Provide moisture for steam generation during the baking process
 Base for both sweet and savoury type product.

Sugar
Sugar rarely used in most formulae; purpose for use would be to assist
crust colour and impart a negligible degree of product tenderness.
Application would be for produce intended on sweet complement
finishing.
Salt
Salt is rarely used in choux paste lines, infrequently it is contained as a
formula ingredient in produce intended for savoury complement finishing.
A general disadvantage could be seen in that it has an effect of tightening
protein structure.
Chemical Aerating Agents
Chemical Aerating Agents, the use of baking powder appears well
established. Its importance is one of having a slight opening effect of
produce structure.
Traditional method found that ‘Vol’ was used in common practice. This
type of aerator (Ammonium bicarbonate) works well in choux paste
conditional that it is used in precise amounts.
A disadvantage is that slight excess can cause internal discolouration, off
odour, unpleasant eating quality and distortion of goods.
Because baking powder does not require the same precise quantity and
that it is more commonly found in all trade production, its use is more
widespread.
In certain formulae, additional ingredients may be required.
These materials are more generally used to complement and enhance
flavour of the final product, e.g. Vanilla, Mace.
Choux paste is versatile in setting in that it can be:
 Baked in an oven
 Deep fried
 Poached in hot water for small savoury lines.
Method
The water is brought to the boil with the fat.
The flour is sieved and added to the boiling mixture, while on the heat,
and is stirred in very quickly to prevent lumps forming, this is known as a
panada.
The mixture needs to be heated until a smooth shiny mass is formed,
which leaves the sides of the saucepan. The cooking or heating of the
panada is vital to gelatinise the starch, which occurs when starch grains
take up moisture; swell, burst and form a gel with the water (thicken).
To gelatinise starch; temperatures of minimum 78oC to 80oC are required.
Cooked panada should be removed from the stove as soon as it reaches
the desired temperature, to prevent burning.
The mixture is now cooled to below 50 oC, on a table; by spreading it out
to give a larger surface area so that it cools quickly or by stirring it on
slow speed in the mixer for a few minutes.
The correct addition of egg is important, and should not be done too
quickly, as complete incorporation at each addition is critical.
To ensure even distribution of the egg, it is necessary to repeatedly
scrape down the bowl. If the batter is too slack, it will run out on the
baking sheet before and during baking, the resulting products lacking
volume, and often being difficult to dry out sufficiently in the oven.
On the other hand, if the batter is too firm, it will create too much
resistance to steam pressure, and the low moisture content will lessen
the production of steam in the product.
Both of these factors result primarily in loss of aeration in the oven.
The aim is to produce stable, but smooth dough with a ‘silky’ texture. It
should be firm enough to retain its shape when piped or deposited.
Clean trays should only be very lightly greased. It is important that the
base of the product actually grips the tray.
This ‘holding down’ allows for greater expansion of the product without
forming hollows in the base, which can distort their shape, (particularly
Éclairs, where an upturned banana shape is common). Silicone paper will
defeat this purpose and is not recommended.
Baking conditions vary with the product, however it is generally accepted
that a moist environment is best suited to products which require
maximum expansion (e.g. Cream Puffs), whilst a dry heat is best for
Éclairs, Profiteroles etc., where a smooth surface is a requirement.
The baking conditions are controlled with the use of the damper, or by
covering the products during baking.
It is important that the oven is not opened until the product has set or
coagulated, as this may cause the product to collapse.
Choux pastry can also be fried and at a temperature of 180°C. These
items are called beignets and are normally filled with sweet or savoury
fillings and served hot with an accompanying sauce.
Piping Choux Pastry
Choux paste is commonly piped onto very lightly greased baking trays.
Only a slight smear of fat is required to ensure good tray adhesion by the
paste.
Well-greased trays cause produce to slip during piping and presents
considerable difficulty in both speed of depositing and piping efficiency.
Release of the paste on well greased trays is
difficult because there is a tendency for the paste
to lift and not break clean.
Depositing should be practised with a large Savoy
bag with a half bag split to improve flow control,
secure desired shape and develop speed of
depositing. (With bulbs and rounds the bag is held
vertically with the diameter of the nozzle just above the surface of the
tray).
Paste is extruded with a gradual lifting of the bag until a bold, distinctive
shape and required size is formed.
The desired shape should be retained with a clean sharp lift or cut-off
being achieved. Tails must be avoided; also, irregular volume to either
side, symmetry is most essential to quality products.
Fingers are deposited with the nozzle held in contact with the tray and at
an angle of 45 to 60 degrees. Uniform pressure must be applied to secure
a uniform, consistent and straight appearance to the finger.
Cut off should be made with a slight release of pressure and slight reverse
of direction of nozzle travel with a clean lift to secure a uniform line of
paste.
Spacing of items is most important to retain individual items or a
distinctive shape to other variety goods.
Regular well placed depositing will ensure best use of baking space and
achieve quality appearance to final products.
Close and irregular spacing will not give best results to items because
baking will not be either uniform or consistent.
Skill must be developed to secure optimum produce results with both
speed and efficiency. Attention must be given to:
 Required depositing technique
 Correct size of item
 Uniformity of items on the same tray
 Clean, sharp and distinctive shape
 Uniform and consistent spacing on trays
 Consistent lines of depositing (travel of nozzle).
Ensure that there are no air bubbles in the batter when piping; this could
cause breakages and inconsistency in the piped fingers. Remember that
consistency of size is very important, particularly for even baking.
Some professionals prefer to use a star tube for piping éclairs, and whilst
this will produce a decorative surface, it does not produce the smooth
surface, which when iced, has the finish usually associated with the
traditional éclair.
In English text books, éclairs piped in this fashion are called ‘Leopolds’
and are sprinkled with coarse sugar prior to baking. They are then split
and creamed when cold, requiring no further finishing.
Baking
Traditionally choux paste was baked in enclosed containers that allowed
steam to be evaporated from the baking items and assist the baking
process. This practice allowed maximum volume with an open porous thin
walled finely structured product.
Improved volume and quality characteristics of choux paste goods are
attained with steam utilisation during the initial baking stage.
Advantage to certain paste produce has been found by baking items with
lines such as sausage rolls, puff pastry goods or yeast goods.
Excessive steam must be avoided or grossly misshapen products will
result. Another practice is (where possible) oven dampers are closed for
the initial baking period to allow optimum volume to be attained.
Required oven temperature will vary according to variety of choux paste
produce. In general, high oven temperature is advised between 210 oC and
230oC.
 Low oven temperature prevents items reaching optimum volume prior
to setting and hence products have dense heavy quality with thick
under baked walls
 Excessive oven temperature will also cause poor shape, lack of
volume, and under baked thick dense walls.
Baking times will vary according to a number of conditions:
 Size and shape of items
 Uniformity of depositing
 Type and distribution of oven heat
 Recovery temperature of oven
 Damper control
 Capacity of the baking chamber.
Storage
Choux pastry should be open inside with a dry outer shell. A small amount
of water should remain inside the shell to prevent brittleness and the
possibility of cracking in storage.
Baked shells can be stored in a protected cool environment for up to one
week, or may be deep frozen. Freezing is best done soon after the product
is baked as it is important to retain a percentage of moisture for
satisfactory results. Products which are very dry will crumble and break
very easily when thawed. To achieve crisp products, baked frozen may be
baked again.
Factors Controlling the Volume
When choux paste is being baked, any air that has been beaten into it will
expand and the water in the paste will be converted to steam. The
expanded air, as well as the steam, tries to escape from the paste but to
a large extent it is prevented from doing so because both are trapped and
retained within the paste by films of coagulated flour protein and
uncoagulated films of egg albumen.
The egg albumen is extensible and will be inflated and distended by the
internal pressures – air and steam. Thus the pastries increase in volume,
and expansion only ceases when the egg albumen films lose their
extensibility and gas holding powers.
However, the moisture which is near to the surface of the paste is driven
off fairly quickly, after which the temperature of this outer layer of paste
can rise well above the temperature of boiling water.
During the latter part of this period and as the paste has already reached
very considerable volume, the egg proteins are coagulated and set. The
natural sugars from the flour will soon begin to caramelise to a rich brown
colour when the moisture has been driven out of the surface layer of
paste of an éclair case or puff shell.
Whatever the strength of the flour, protein will have been coagulated
during the preliminary cooking of the water, fat and flour which occurs
prior to the addition of eggs in making choux paste. The gluten, therefore,
will have lost both extensibility and gas-holding powder.
The presence of strong films of uncoagulated egg protein in the paste at
the moment that it is placed into the oven to bake is of the utmost
importance for the achievement of satisfactory volume in choux pastries.
Savoury short pastry
Savoury short pastry is mainly used for quiches, pies, biscuits, savoury
tartlets and cheese fours.
The difference between sweet short pastries is the sugar content, which
is little or none in savoury pastry. Due to the softening effect of sugar,
savoury pastry tends to have increased gluten development, which
increases the possibility of shrinkage during baking.
The main ingredients of savoury short pastry are fat and flour, usually ata
ratio of:
 2 fat 3 Flour; or 1 fat 2 flour; other ingredients are eggs, salt, water or
milk. Please refer to the notes in Sweet Short Pastry for ingredient
functions preparation and production.
For best flavour savoury pastry is mostly or partly made with pig lard.

Methods of savoury pastry production

Note: The same recipe can be used for all methods.

Boiled: This method produces a very brittle short pastry; traditionally it is

used in the production of Pork Pies.
Boil water with salt and lard, ensuring that the fat is melted. Pour the
boiling water directly into the sifted flour and mix to a paste. Once the
pastry is cool, it is ready to use.

Note:
This method is only very rarely used, as the hot method makes a better
pastry.

Hot: This method produces a shorter eating quality pastry than the boiled
method. Rub the flour and fat into a crumble. Boil water and salt. Pour
boiling water mix over the flour and fat mixture and combine, cool and
use.

Cold: All methods as for sweet pastry production can be used. The method
described is the best suitable.

Rub lard and flour into a crumble, mix cold water and salt, pour onto fat
and flour mixture and mix until cleared.
This method is used for Cornish Pasties, Quiches, Tartlets and
Barquettes.
Reasons for boiling water or water/fat mix
The reason is to gelatinise some of the starch, which enables the paste to
take on more crust colour.
The heat melts the fat and as the paste cooks, the fat sets more firmly
than it was originally and helps to hold the shape of the pork pie (pork
pies are traditionally baked without tins or hoops).
This prevents the pies collapsing when they are first placed in the oven. It
provides sufficient structure long enough for the crust to form during the
early stages of baking.
The other advantage is that the gelatinised starch gives greater plastic
properties to the paste enabling the pies to be raised more easily.
Strudel and Filo Pastry
Little History
Filo pastry is believed to have originated in
East Asia, but in modern times the Greeks
have claimed it as their own. A slight
change by the Hungarians to the recipe
formula and in the production method
developed the strudel pastry.
Strudel was made famous by the Austrians,
who understood the production of specialty
fillings and created pastries, like no others. Even in today’s time Viennese
Strudels have worldwide reputation.
Definition and Production Method of Pastry
The basic water-pastry is made from medium to strong flour and water,
with the addition of eggs, oil and/or cornflour in some cases.
The dough is mixed to full gluten development, well rested, and then
stretched out to wafer thickness, without breaking.
Many experts in Strudel making like to demonstrate that the pastry is thin
enough if it is possible to read the print of a newspaper through the
dough.
A piece of dough weighing 1.7 kg should cover an area of 1.5 to 1.8m.
Although filo and strudel pastry are not exactly the same, they are
interchangeable. Both of the pastries have the same outcome, to produce
a pastry simular to puff pastry, crisp and flaky when baked.
The difference between puff pastry and filo or strudel pastry is that the fat
is brushed or sprayed onto the stretched dough in comparison to rolling
and folding the fat layers.
The principle of lamination aeration is the same as for puff pastry.
In today’s time a wide range of commercially produced filo pastry is
readily available.
In commercial manufacture of filo pastry the extrusion method is used,
followed by a cutting devise.
This filo pastry comes in paper thin leaves, it is available fresh
(refrigerated) or frozen, with excellent shelf-life to several weeks in the
refrigerator.

Ingredients
Flour
Itis necessary to use medium to high strength flour, which gives a gluten
structure of reasonable elasticity.
This is important, in order to be able to pull the pastry out, without
breakage.
Water
Water is added to a rate of approximately 50% of the flour weight,
depending on the strength of the protein content.
Water binds all the dry ingredients and enables the development of gluten.
Fat
The addition of fat is recommended, as it retains the moisture in the
pastry, therefore the pastry does not dry too quickly.
Fat also softens the gluten strand, which enables the pastry to be pulled
out paper thin.
Eggs
The addition of eggs enhances the structure of the pastry when baked,
due to the coagulation of proteins.
It provides moisture, elasticity and colour in the dough.
Other ingredients:
Lemon Juice: May be used to strengthen the gluten of the flour.
Salt: Works stabilising on the gluten structure.
Cornflour: May be used to weaken the gluten structure for softer eating
qualities. Cornflour is also added to weaken the structure to ease
the pulling out of the pastry.
Strudel Pastry Handling Techniques
To stretch the pastry without tearing the following points should be
followed:
The ideal pastry should be soft, covered with oil (prevents skinning) and
lukewarm for the ease of stretching.
Use lightly floured hands and surfaces to prevent sticking.
The pastry is usually rolled out first, and then stretched by laying it over
the back of the hands (circulating it in a horizontal motion).
When the paste is too large to handle it is placed onto a floured table
cloth and anchored to a corner of the table to ease the stretching.
It is now again stretched carefully using the back of the hands until it is
wafer thin.
The thicker ends are cut off, prior to adding the filling. The scrap pastry
could be used for dumplings in soups.
Splitting or tearing is prevented by using lightly floured hands and by
working the paste quickly, to avoid drying out.
All rings should be removed from the fingers to reduce the possibility of
snagging the paste.

1. Select required commodities according to recipe and

production requirements
Ingredients for recipes
All Pastry has base ingredients of flour and water.
Better quality pastry also has a fat added to give eating qualities. Salt can
be added to give strength to gluten
structure and adds to the flavour
Sweet pastry has an addition of sugar but
this has effects on the gluten that needs
to be controlled by altering recipe ratio
All these pastries have a closed
consistency and after they are baked are
very heavy in the eating qualities.
Addition of aeration to the pastry achieves better eating quality so giving
a more pleasant sensation from consumption.
Aeration can be achieved by the addition of chemical compound (baking
powder) or by the addition of fat and different methods of incorporating
these fats into the dough give a different result.
The addition of fat also adds to the food value to the dough or batter.

Flour
Strong flour is needed for the production of puff pastry, choux and strudel
pastry items while medium or weaker flour is required for the production
of sweet short pastry, shortbread and savoury pastry items.
Sugar
Caster or finer grain sugar is preferred for pastry making due to its
capacity to dissolve more easily during the baking process.
Salt
Sodium Chloride is used to give flavour and it also has a strengthening
effect on the protein structure of the flours making the dough more
readily able to be stretched over great distance without tearing.
Fats
Butter is the fat of choice for flavour when making pastries but
alternatives are available due to the fact that butter is hard to handle in
warmer climates due to its low melting point.
Margarines and shortenings that have a higher melting point can be
adapted to all recipes and flavours can be added to give a more pleasant
eating sensation.
Eggs
Eggs added to pastries add food value but also add to the cost. Eggs add
colour but colouring agents can be used to overcome this issue. Eggs can
be fresh or powdered.
Aerating agents
Baking powder is the most common. Adding baking powder will give a
more open texture to the pastry and make it easier to eat.
Addition of fats into dough can have an aerating effect on the pastry such
as Puff Pastry.
Flavouring Agents
Spices, essences and intensely aromatic liquids can be added to pastry to
enhance the eating sensation.
The compulsory standard is that it must be fit for human consumption and
give no harmful side effects.
Nuts
All nuts can be used in pastries. Some can be added raw while some have
their flavour enhanced by roasting nuts before use.
Milk
Milk can be used. It is can be fresh or powdered. Most commercial
bakeries will use it as a dry ingredient, due to convenience of storage and
handling.

Ingredients for Fillings in Pastries

Any food can be used as a filling in pastry
The base ingredient in the filling is normally cooked before it is place into
the pastry.
 This is due to the fact that the pastry may cook before the filling and
that can be dangerous to public health.
If the filling is cooked, the moisture must be stabilised before it is placed
into the pastry.
 Filling is stabilised by adding a starch based ingredient that will absorb
the moisture and hold it in suspension during the
baking process.
Pastries with filling that contain high moisture
content need to be cooked quickly so the filling does
not boil inside the pastry. If it boils it creates too
much steam and breaks the pastry open spoiling the
visual affect of the finished product.
Savoury fillings
Vegetables need to be cooked before being placed into pastries due to
their high water content.
Meat needs to be small enough pieces to be cooked by the penetrating
heat before the pastry is cooked.
Cheese can be used as it is, but the cooking process will have an effect
on the eating quality of the cheese.
Sweet Fillings
Fruits need to be cooked before being used in fillings as the water
content would spoil the pastry my making it soggy or water logged.
Sugar need to be in a starch gel mix because as it is exposed to any
moisture it will dissolve and add extra moisture to the filling and also
make pastry soggy.

2. Prepare a variety of Pastries

Activity
Observe a demonstration of the production process for Sweet Short pastry.
Produce Sweet Short pastry as directed.

Sweet Short Pastry

(Flour - batter method)

Item Ingredients Weight (gm) Method

A Shortbread Margarine 320

Cake Flour 240
Caster Sugar 160

B Egg #1 60
Lemon, Vanilla, Salt

C Medium Flour 240

 Total 1020

Method:
 Mix "A" to a crumb only
 Add "B" and mix to a clear dough, creaming lightly
 Add "C" and mix until clear (do not over mix).
(Creaming Method)

Ite Ingredients Weight (gm) Method

m

A Butter 350
Caster Sugar 200

B Egg 50
Lemon & Vanilla to taste

C Medium Flour 500

Total 1100

Method:

 Cream "A" together (do not over cream)

 Mix "B", adjust temperature and add slowly to "A"
 If added too quickly, mixture will curdle
 Add "C" and mix to a smooth short paste (do not over mix)
 Store dough in Refrigerator until set.

Activity
Produce a range of savoury short pastry products, as directed.

Short Pastry
Yield 3x 22cm fluted mould:

Ite Ingredients Weight Method

m (gm)
 A Medium Flour .600
Salt .005
Milk Powder .035

B Butter .150
Lard .150

C Water .120

Total 1.060

Method:
 Sieve “A”
 Rub "B" into "A" to a crumbly consistency
 Mix in "C" to a light smooth paste (do not over mix)
 Rest for 30 min before use.

Note:
Medium flour may be replaced with soft flour and baking powder may be
added to lighten the texture of the pastry.
This pastry is also used for sweet flans and pies (Apple Flan) If used for
sweet pastry, Lard needs to be replaced with butter or shortening.

Activity
Observe a demonstration of the production process for Puff Pastry.
Produce Puff Pastry using the English and French method.
Puff Pastry - 3/4 puff

Item Ingredients Weight Method

(gm)
 A Plain Flour 1500
Salt 20
Water 750
Lemon Juice (optional) 20
Margarine (soft) 125

B Puff shortening 1000

Or Butter

Totals 3395

English method
 Mix "A" to a smooth dough and rest covered for 15 minutes
 Ensure that fat and dough are of the same consistency
 Shape the butter to a rectangle (30x40 cm)
 Roll the dough out to 30x 60 cm and place the fat onto it, leaving the
dough 1/3 uncovered
 Fold the remaining pastry onto the fat and fold in half again, so that
there are 2 layers of fat and three layers of pastry (Half turn)
 Repeat the half turn another five times, while changing the rolling
direction after each turn. (Keep the open ends towards and away from
you when rolling out, ensuring excessive flour is removed after each
turn)
 Rest for 30 minutes after every 2 half turns
 After 6 half turns Puff Pastry is completed
 Rest for 30 minutes before use.
French method
 Mix "A" to a smooth dough and rest covered for 15 minutes
 Ensure that fat and dough are of the same consistency
 Shape the butter to a square (30x30 cm)
 Roll the dough out to 45x 45 cm and place the butter diagonally in the
centre of the dough, fold over each corner of the dough to meet in the
centre completely enveloping the fat
 Roll the dough out to 30x 60 cm. Give half turn
 Proceed as for English Method.

Choux Pastry
Using the recipe below, produce Choux Pastry

Ite Ingredients Weight (gm) Method

m

A Butter 200
Water 500
Salt pinch
Sugar pinch

B Flour, hard 350

C Eggs + / - 550

Total 1510

Method:
 Boil "A"
 Add sifted "B" into "A" while stirring
 Cook on low heat until the fat /flour mixture loosens from the bottom of
the pan. The mixture has to reach 80ºC, for the proteins of the flour to
coagulate. Cool down the mixture
 When cool add the eggs slowly, clear mixture after each addition of
egg
 Scrap bowl down occasionally
 Mixture has to have piping consistency, it should be soft, but has to be
able to hold its shape
 Depending on products most choux pastry goods are
 Baked at 220ºC until golden brown in colour
 Place onto cooling wires on removal from oven.

Activity
Using the recipe below, produce Strudel Pastry as directed
Strudel Pastry 1
Ite Ingredients Weight (gm) Method
m

A Flour, hard 300

Oil, vegetable 50

B Eggs #1

C Water 100

Total 500

Method:

 Mix “A” into a crumble, using sifted flour

 Mix "B" and "C" and add to the flour
 Mix dough until clear and well developed
 Mould round and cover with oil and plastic to prevent skinning
 Rest dough 30 minutes before use.

Tin/tray preparation

Tins and trays used for baking sweet short pastries should be clean and free
from foreign matter.

The nature of this pastry does not require the use of a releasing agent to prevent
sticking.

Greasing of tins can lead to shrinkage during baking, being more obvious in the
deeper style pans.
Rolling out or pinning out of short pastry

Shortbread should be blocked into a shape suitable for rolling, and should not be
folded, layered or moulded.

Roll carefully with smooth, even pressure on the pin.

Do not hit or bash down with the pin.

 Move the dough piece frequently to ensure adequate dust between it and the
table surface
 Do not attempt to move large rolled pieces with the hands, but rather,
roll tightly around the pin and move as necessary.
If the dough piece sticks to the table surface during rolling, then
continued rolling will only stretch out the top surface, the under surface
being held firmly in place.
When hand rolling for a tray sized piece, check progress by placing the
tray over the rolled surface to ensure that suitable size has been reached.
Check
Before processing the Sweet Short pastry, further check that:
 The bench surface is level, smooth and clean
 The rolling pin is not damaged or pitted, is dry, and has no dry dough
adhering to it, and the pin has the correct rolling capacity
 An adequate supply of clean flour is available, and conveniently placed
 Tray, tins etc. are prepared.

Cutting Pastry
When using metal cutters to produce discs from a rolled sheet of pastry,
firm pressure on the cutter or a chopping motion may be used.
A slight twist of the cutter will usually
cause the disc to stick in the cutter,
which allows it to be moved clear of
the scrap pastry.
Cut discs should be stacked evenly and
not too high to maintain shape and
reduce the possibility of distortion.
Large discs, such as those for plate
pies should be handled carefully, and
not be picked up by the edge, when cracking or breaking is possible.

Activity
Observe a demonstration of the rolling out of sweet short pastry.
Using a manual rolling pin, roll out 150 gm of pastry to an even thickness
of 4mm for Shortbread Fingers. Cut the fingers 1.0cm x 5.0 cm. Place
them on a clean tray and bake them at 190 oC until golden brown in colour
(Straw).
The fingers are used to evaluate the different short pastries in texture,
flavour and handling properties. Please use the evaluation sheet to
compare.
Scrap retrieval
Scrap pastry should always be incorporated into unused dough and not
used alone to produce similar products. It will have toughened
considerably during rolling and reshaping. When incorporating into fresh
dough, this should be done with a minimum of mixing or pressure. Only
incorporate a maximum of 10% scrap into virgin pastry.
Lining into tins/foils/trays
The importance of consistency in this operation cannot be over-
emphasised.
When discs of a particular shape and size are cut out, it is intended that
these pieces will fit neatly into the containers without trimming.
This can be achieved by careful manipulation of the dough piece without
distorting it, cracking, or leaving thumb and finger marks on the surface.
Air must not be trapped between the container and the dough, as this will
expand during baking and cause distortion. It also reduces the interior
volume of the pie or tart.
Fluted edges require very careful handling as they are easily damaged
during the lining process.
Floor time prior to baking
Resting time prior to baking is recommended, but under ideal
circumstances, a lengthy floor-time would not be necessary except where
an excessive amount of scrap pastry has been used.
If a prepared product has been refrigerated or frozen, then it is advisable
to bring it back to room temperature before baking, as under-baking,
and/or some shrinkage could occur.
Baking
Due to the sugar content, caramelization is rapid once the crust
temperature reaches about 148ºC. For this reason, this type of pastry is
baked at a reasonably moderate temperature.
As a general guide the baking temperature for sweet short pastry is 190ºC
to 215ºC, furthermore the baking temperature depends on: size and shape,
density, the sugar content and product characteristic.
The baking temperature for savoury goods is 200ºC – 230ºC. Savoury
pastry can be baked at higher temperatures because of the low sugar
content; this also ensures that the pastry is cooked before the filling
boils.
Pre-bake finishes: Sweet Short Pastry can be left plain, Egg-washed or
washed and sprinkled with sugar to enhance the appearance.
Blind-or Pre-baking of shortbread
When pre-cooked fillings or cold fillings are used, it is necessary to pre-
bake the pastry shells.
The main problem with this process is the shrinkage or distortion of the
pastry during baking. The absence of a filling provides nothing to hold the
pastry in shape.
There are various methods employed to overcome these problems. The
more common are as follows:
 Bake on upturned foils or tins
 Sandwich between two foils or tins
 Dock dough pieces well and place in open tins or foils
 Line into tins or foils, cover with foil or greaseproof paper and fill cavity
with split peas, rice, beans or similar product.
At a later stage of baking, these second foils or fillings are removed to
allow for completion of baking process.
For some shortbread products like slices it is important to pre-bake the
bases, which guarantees that it will be properly cooked through, this also
shortens the baking time and lessens the possibility of the filling boiling
prematurely. The main problem with pre-baking is that there is a
possibility of shrinkage at this time, which creates difficulties should the
filling overlap the edges of the base.
For pre-baked bases, the pastry should be docked to prevent build-up of
gasses under the sheet during baking, which could result in distortion of
the base.
Remember
Docking of dough pieces is not satisfactory where a very liquid filling such
as jelly or baked custard is used, due to seepage through the crust.

Post Bake Handling

It is important not to damage the product at this very vulnerable stage.
Because of the soft nature of the product at this time, careless handling
could easily damage it.
Products can be finished with caster sugar, which is sprinkled onto the
hot product on removal from oven, or dusted with icing sugar when cold.
Packaging and Presentation
Most short pastry articles in hotels or restaurants are presented on
mirrors, plates and/or platters using doyleys and/or petit pans. For articles
to take away, it is mostly wrapped in cellophane wrap or bags, as this
packaging allows the product to “breathe”. This also retains the quality of
the product and increases its shelf-life.
When serving shortbread tarts or pies hot, it is recommended to warm it
on the serving dish, as the transfer may distort the product.
Shelf-Life
Unbaked Short pastry has an excellent shelf-life, due to the high sugar
and fat content. It freezes very well, but must be protected to avoid
freezer burn.
Baked short pastry articles are unsuitable for freezing
Ideally short pastry is baked freshly every day, but it can be stored for
longer periods of time if protected from moisture.
 3. Produce a variety of pastries according to standard recipes
and enterprise standards
Product characteristics that customers look for come from the following:
Colour of the product when it is finally removed from the oven is important
to the visual appeal of the product. Colour stimulates the senses and
encourages the customer to purchase.
Appearance is about form and shape. It is important that all pieces have
the same appearance.
Consistency and texture is about how it feels in the mouth when the
customer is consuming the product.
Moisture content adds to the shelf life and mouth feel of the product.
Mouth feel and eating properties
This is achieved by maintaining consistency of production. Nobody is
allowed to move away from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from
each production run, defining weights and number of units.
To achieve this each product must be moulded the same and must all look
the same.
Enterprise standards can be determined by:
 Expectations of customers
 Skill of the artisan pastry cook
 Quality of ingredients used
 Market penetration point established by the enterprise.

Activity
Produce a variety of Sweet Short pastry, using the one of production
methods from the recipes provided.
Observe the formula variations of the recipes, the usage of the different
pastries and their eating qualities.
Activity
Observe a demonstration of the production process for Sweet Short
pastry.
Produce Sweet Short pastry as directed.
Activity
Observe a demonstration of the rolling out of sweet short pastry.
Using a manual rolling pin, roll out 150gm of sweet short pastry to an
even thickness of 4mm for Shortbread Fingers.
Cut the fingers 1cm x 5cm.
Place them on a clean tray and bake them at 190oC until golden brown in
colour (Straw colour).
The fingers are used to evaluate the different short pastries in texture,
flavour and handling properties. Please use the evaluation sheet to
compare.
Activity
Using portion the Sweet Short Pastry you have produced.
Produce the following:

Frangipane Tartlets
Yield: 10

Ite Ingredients Weigh (gm)t Ratio

m

A Sweet Short Pastry .200

B Raspberry jam .050

C Frangipane .500

D Almonds, flaked .005

F Apricot Jam .050

Total .800

Method:
 Roll out sweet paste to 3mm thickness
 Line out tartlet or brioche mould
 Pipe raspberry jam into each base (only very little)
 Fill 2/3 with frangipane
 Sprinkle flaked almonds on top
 Bake at 180°C until golden brown
 Brush with boiled apricot jam, while tarts are still warm, or dust with
icing sugar when cold.

Frangipane
For 4 students

Ite Ingredients Weigh Ratio

m (gm)t

A Butter .300
Caster Sugar .300
Lemons Zest 1 each
Vanilla to taste

B Eggs .300

C Ground Almonds .300

Soft Flour .040

Total 1.250

Method:
 Finely grate the zest of the lemon
 Cream "A" until light
 Add half the quantity of "B" gradually
 Mix "C" and add half to "A" and "B"
 Add remainder of “B” gradually
 Add the remaining flour and almonds and mix until smooth.
Note:
By topping the tart with poached fruit, different flavours and textures are
achieved.
This formula for frangipane is also used for the base of upside down
cakes.
Fruit Flan
Yield: 10 small
Ite Ingredients Quantity Ratio
m (gm)

A Almond Short Pastry .300

B Chocolate, white .080

C Crème patisserie .600

Fruit As
D any fresh and/or required
poached (600)

E Flan Gel 100g

TOTALS 1.580

Method:
 Roll out sweet paste to 3mm thickness
 Line out Flan Moulds
 Following resting time “blind bake” bases at 200°C
 When cold, brush bases with melted chocolate and 3/4 fill with crème
patisserie
 Wash, peel and cut fruit
 Arrange neatly on top of the crème
 Glace with flan gel. Sample recipe follows.
Note:
Toasted nuts may be used to decorate the sides of the flan.
Equipment needed for this exercise:
 Rolling pin
 Pastry cutters
 Metal or aluminium foil moulds 2 – 3cm width
 Baking trays
 Pots hand balloon whisk
 Mixing bowls.

Crème Patissiere (Vanilla Custard)

Ite Ingredients Weigh Ratio
m (gm)t

A Milk 1.000
Vanilla Essence .010
Caster Sugar .100

B Eggs .200
Caster Sugar .100

C Cake flour .050

Corn flour .050

Total 1.460

Method:

 Slit the vanilla bean lengthwise, scrape out the seeds and add into a
saucepan with sugar 1; Bring to the boil
 Whisk egg-yolk with sugar and add sifted “C”
 Add half of the boiling milk into the flour mix whilst stirring
 Place all the flour-mix back into the remainder of the boiling milk and
bring back to the boil, until it thickens
 Strain crème patissiere through a strainer, sprinkle with caster sugar
and plastic wrap, to prevent a crust from forming.
Note:
In some formulae for crème patissiere the cornflour is replaced with
custard powder.
Custard powder is cornflour with yellow food colour and vanilla flavour.
Flan Gel

Ingredients:

100 gm Flan Gel

75 ml Water

Method:

 Mix together and bring to the boil

 Glace Fruit Flan with “hot” mixture
 Water can be replaced with fruit juice (E.g. apricot brine from tinned
apricot).
Use appropriate equipment to prepare and bake pastries

Equipment may include:

Baking Ovens

Measuring Scales

4.
Spreading sponge batter on papered tray Sprinkle sugar on baked sponge sheet

Reving baked sponge sheet from tray Rolled Swiss roll

 5. Use correct techniques to produce pastries to enterprise
standards

When a customer purchases a product from bakery it is based on 2 reasons;

 They like the look of the product; visual stimulation

 They purchased before and want the same thing again.

If the product is not consistent then the customer will not be satisfied and will
then complain.

Consistency in product manufacture is achieved by the following.

 Correct weighing of Ingredients

 Formula balance
 Bakery products are consistent when formula balance is maintained
 Scaling weights accurately
 Mixing the dough/batter the same every time
 Cutting or weighing to correct size
 Moulding to correct shape
 Baking the same every time.

These are the skills and technique that will return a consistent bakery product
everytime.

After baking the product might need to be cut again into portions.

Everything must look the same

Then when all is ready for sale then all must be sold the same way. Either:

 By portion, each
 By weight, kg or gm.

Skills required by the technician: pastry cook/cook/patissier includes the

following:

 Beating can be vigorous combing of butter and sugar to aerate the batter
before adding eggs
 Blending is slowly combining ingredients so as to not lose volume or break up
ingredients. This can be done with a spoon or spatula
 Whisking is using a whisk to aerate; many types on a whisk passing through
the cream introduces air into the cream and so aerates the cream
 Folding is layering over the product again and again
 Rolling is done with rolling pin or stick. Roll pastry or dough to make thinner
 Laminating is done to Puff pastry, Danish and Croissants dough. It is layering
dough and fats, rolling and turning. The layered fats in dough cause the dough
to split during baking and it helps to aerate the product leading to more
gentle texture and easier eating
 Creaming is blending of fat and sugar or just fats to incorporate air to lighten
the texture
 Kneading is working dough to increase gluten development in bread dough.
Recipe of good baking

 Weigh all ingredients. Do not measure them.

What is the difference?
 Weight is measured by scaling ingredients on the same set of weighing scales
 Measuring is done with cups and is by volume. Weigh is inconsistent each
time.
Example

 1 kilo weighs 1 kilo

 200gm weighs 200gm
 1 cup of water measures 250ml, it weighs 250 gm.
But

1 cup of flour measures 250 ml; it weighs 120gm-150gm depending on several

factors.
Let’s deal with the weight difference

Volume measuring by cup is good but the density of each ingredient is different
so you get a different weight from each ingredient.

Water weight is same as volume; 1 kilo measures 1 litre; 1 litre weighs 1 kilo.

Dry ingredients all have a different density so therefore the weight of the same
volume is different. For example: 1 cup of weighs?

Sugar 225gm Flour 150gmAlmonds Whole 120gm

Rice, uncooked 220gm Honey 375gmAlmonds, ground 125gm

Standard for measure I cup volume: level to top of cup, not packed.

Consistency of results in baking comes with consistent measurements: WEIGH.

6. Bake pastries to enterprise requirements and standards

Product characteristics that customers look for come from the following:

 Colour of the product when it is finally removed from the oven is important to
the visual appeal of the product. Colour stimulates the senses and
encourages the customer to purchase
 Appearance is about form and shape. It is
important that all pieces have the
same appearance
 Consistency and texture is about how it
feels in the mouth when the customer is
consuming the product
 Moisture content adds to the shelf life
and mouth feel of the product
 Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to
move away from the given formula, shape design.

7. Select correct oven conditions for baking pastries

Pastries
Savoury short pastry and puff pastry need a solid heat in the high temperature
range:
 180°C – 230°C.
When pastry is used on bottom of pies and quiche a higher heat is recommended
to be able to penetrate the multiple layers of metal or foil and baking tray.

Shortbread or sweet pastry it is recommended that a lower heat setting is used

because of the sugar used in the dough:

 160°C- 210°C.
Gentler heat will result in less shrinkage during the baking process

Task Sheet 2.2-1

Title:
 WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer. You must submit documentation, suitable evidence or other
relevant proof of completion of the project by the agreed date.

The student will need to produce a report on three types of pastries that they
will be completing:
Supplies:

Equipment:

NONE

Steps/Procedure:

1. A brief history of the style will need to be presented

2. Define the ethnic origin of the pastry
3. Does it have any significance about it? Special occasions, festival time.

Assessment Mthod:

Use the Performance Criteria Checklist

 Performance Criteria Checklist for
Task Sheet 2.1-1

Criteria YES NO
1. Produce a list of 3 different types of pastries that will be
produced.
 Puff pastry
 Shortbread
 Savoury short pastry.

2. Complete a list of all ingredients to complete selection.

 Different types of flour
 Different types of sugar
 Milk fresh or powdered?

3. Complete list of ALL equipment needed, both large and

small.
 Describe the listing of large equipment
 Small hand tools
 Consumables required.
 Learning Outcome # 2 Decorate and Present Pastry
Products

Contents:
1. Decorative techniques and rules for garnishing
2. The tools in decorating
3. Tips how to present finished baked products
4. Standard and procedure in pastry and yeast goods

Assessment Criteria:

1. Presented pastries products according to specified techniques involved and proper garnishing.
2. Required and appropriate filling of pastry and yeast goods in accordance with standard recipes and/or
enterprise standards and customer preferences.
3. Finished pastry items according to desired product characteristics
4. presented pastry according to standard and procedures established

Conditions:
Students/Trainees must be provided with the following:
 decorative tools:
 spatula parchment paper
 piping bag
 pastry brush
 turntable
 serrated knife
 grater

Methodology:
 Lecture/Demonstration
 Demonstration /Application
 Actual Presentation

Assessment Method:
 Oral –recitation
 Written examination
 Observation checklist

Learning Experiences / Activities

Learning Outcome # 2

Decorate and present pastry products

Learning Activities Special Instructions

This Learning Outcome deals with the

Read: Information Sheet 2.2-1
development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
DECORATE AND PRESENT PASTRIES
their trainees after finishing a competency of the
qualification.
1. Prepare a variety of fillings coating, icing, glazes and
decorations for pastries Go through the learning activities outlined for you
 Fruit slice filling on the left column to gain the necessary
information or knowledge before doing the tasks
 Pie apricot filling
to practice on performing the requirements of the
 Pie apple filling evaluation tool.
 Streusel / crumble topping The output of this LO is a complete Institutional
 Fruit pies
Competency Evaluation Package for one
Competency of BREAD AND PASTRY
 Half puff pastry PRODUCTION NCII. Your output shall serve as
 Sausage roll filling one of your portfolio for your Institutional
 English Cornish pastie filling mix
Competency Evaluation for Preparing and
Producing Bakery Products.
 Meat pie fillings
 Austrian apple strudel fillings Feel free to show your outputs to your trainer as
 Spanakopita filling you accomplish them for guidance and evaluation.
2. Decorate pastries using coating, icing and decorations
This Learning Outcome deals with the
according to standards recipes and/or enterprise development of the Institutional Competency
standards and/or customer requests Evaluation Tool which trainers use in evaluating
3. Present/display pastries to enterprise standards using
their trainees after finishing a competency of the
qualification.
appropriate service equipment
Go through the learning activities outlined for you
Perform: Task Sheet 2.2-1 on the left column to gain the necessary
information or knowledge before doing the tasks to
practice on performing the requirements of the
evaluation tool.

After doing all the activities for this LO2: Decorate

and Present Pastry products; you are ready to
proceed to the next LO3: store Pastry
Products.
INFORMATION SHEET 2.2-1

DECORATE AND PRESENT PASTRIES

1. Prepare a variety of fillings coating, icing, glazes and

decorations for pastries

Fillings can be savoury or sweet.

Savoury fillings for pies, samosas, curry puffs, meat based or vegetarian.

It is only limited by the imagination of the Patissier.

Requirements for fillings:

 Must be cooked
 Must have moisture content controlled.
Pastry must cook before filling boils out during the baking process.

The variety of pastry possible is immense.

There are standard European style recipes that are produced around the world in
leading hotels.

As these universal pastries encroach on local ethnic cuisines they will take on
characteristics of the local ingredients.

As cuisines from all countries are now embraced by many countries variations
will creep into the style.

It is in the interest of the Student to study styles and recipes from other
countries and try to reproduce the product as faithfully as possible to the
original style.
Activity
Produce a variety of fruit fillings suitable for use in a fruit slices.

Ite Ingredient Weight (gm) Method

m

1 Mixed Peel .100 Mix together until

fully combined.
Sultanas .600
Spread evenly onto
Currants .200
the shortbread base.
Diced Apples .300
Brown Sugar .300
Mixed Spice .020
Cake Margarine .100

Total weight 1.620

Fruit slice filling (may be used in place of commercial fruit mince)

Pie Apricot Filling

Ite Ingredient Weight Method
m (gm)t

1 Caster Sugar .250 Mix together

thoroughly.
Instant Starch .100

2 Pie Apricot 2.200 Fold apricot through

starch and sugar mix

Total weight 2.575

Pie Apple Filling
Ite Ingredient Weight (gm) Method
m

1 Pie Apple 2.200 Mix apples.

Cinnamon .003

2 Caster Sugar .250 Blend 2 together

thoroughly.
Instant Starch .050
Vigorously fold 1 & 2
together.

Total weight 2.503

Remember–‘The pastry should be baked before the filling boils.’

Streusel/crumble topping
Ite Ingredient Weight (gm) Method
m

1 Butter .160 Mix Group 1

Caster Sugar .130 together and
cream only
slightly.

2 Plain Flour .220 Sieve 2 and rub

Cinnamon .003 into 1 until
crumbly

Total weight .513

Top the filling with the mixture and bake at 200ºC for 20 – 25minutes.
Activity
Basic fruit mince recipe
Ite Ingredient Weight (gm) Method
m

1 Suet, finely .250 Peel apples,

chopped .250 process and add
Apples, finely to suet.
chopped

2 Raisins .250 Chop raisins and

Chopped citrus .125 citrus peel. Mix
peel with the sultanas,
.250
currants, lemon
Sultanas .250 juice and zest.
Currants .100 Add to group 1
Lemon

3 Sugar .250 Stir in the sugar.

Mixed Spice .008 Add the mixed
spice and ground
Ground Almonds .035
almonds to the
above

4 Brandy .150 Finally stir in the

brandy and mix
groups together
thoroughly.
Keep for at least 2
days before
transferring to
smaller storage
containers.
Seal well.
Store in a cool, dry
place until
required.

TOTAL WEIGHT 1.918

Fruit pies
Fillings for pies

Apple, plum, blackberry, gooseberry, cherry, red

currant, blackcurrant, rhubarb and dates are
examples of fruit which may be used in pies.

The fruit filling should be 500g of which not more

than 60g is juice. Alternatively, 250g of solid fruit
and 120g of juice thickened with pre-gelatinised
starch could be used.

Additional ingredients may be added to enhance the flavour of the filling. These
may include fruit such as apple and rhubarb, dried fruit such as sultanas or use
of spices such as ginger.

Pre-gelatinised starch
Canned apple is unsweetened, and the addition of
sugar alone results in a very wet and sloppy filling
which is not suitably stable as a pie or slice
filling.

The excessive moisture created by the dissolving

sugar slows baking of the bottom crust, induces
premature boiling of the filling during baking, and
shortens the shelf-life of the product.

The addition of pre-gelatinised "instant" starch

will produce a filling which remains stable under a
wide range of conditions and temperatures, and is
more economical as it allows the addition of extra liquid to the mix.

Pre-gelatinised or soluble starch is produced commercially by blowing a starch

suspension onto steam-heated rotating rollers.

Gelatinisation and drying take place and the dried material is then flaked or
ground to make a powder.

The process ruptures the starch granules, without completely distorting them,
so that they swell in cold water to form a viscous paste. Because of this
"instant" characteristic, great care is needed to prevent lumping as moisture
and starch come together.

Ideally the starch should be dispersed into the sugar before moisture is added.

Activity
Using the apple filling for apple pie or an alternative filling, liberally top with the
crumble mixture.

Bake at 200°C until the mixture is golden brown and has formed a crust.
Product evaluation

When evaluating covered sweet pies here are some features to look for:
Texture

 A crisp but not tough pastry shell

 Pastry and filling should hold their shape when cut. Apple or other fruit should
not fall away from the pastry
 Crumble should be crisp on top.
Colour

 Pastry and crumble should have a golden brown finish

 Fruit mince should be dark brown in colour.
Taste

 Pastries should be sweet but not overpowering

 Fruit mince should be rich with a complex fruity, spicy flavour
 Pie fillings should reflect the major fruit used and not be overpowered by
additional flavourings.
Activity
Produce Australian Sausage rolls

After observing a demonstration, alter the following recipe and produce half puff
pastry, scotch method from 2kg of flour. Allow to rest. Alternate folding, using
rolling pin and dough brake.

Half puff pastry

Ite Ingredient Weigh (gm)t
m

1 Bakers flour 1.200

Salt .010
Water .600

2 Pastry Margarine .600

Total weight 2.410

 Mix water, salt and flour until nearly dough stage

 Add margarine pieces to Group1 and finish mixing
 Lumps of margarine should still be showing at finish
 Rest dough 15 minutes before use
 Block up the dough and roll out so that it is three times as long as it wide,
and approximately lcm thick
 Give a three-fold by half tum and immediately repeat this operation. Cover
and let rest for 10 – 15minutes
 Give two more three-fold by half turn, give a further rest and repeat until 6 x 3
folds have been completed.
Remember

 Safety and hygiene requirements when using hand dough-brake

 Correct resting periods between folds
 Minimum use of dusting flour.
Sausage Roll Filling
Ite Ingredient Weight (gm) Method
m

1 Minced meat .550 Chop the onions very

finely and mix all of
Sausage Mince .250
group 1 together.
Egg .100
Onions .150
Pepper .005
Beef Booster .005
Salt .010
Worcestershire .005
sauce
.005
Chicken Booster

2 Bread Crumbs .250 Add breadcrumbs and

mix through group 1.
Water to piping .250
consistency Pipe onto prepared
strips of puff paste.

Total Weight 1.200

Make up procedure

 Produce 1
 Pin the finished paste out 2.5mm in thickness and cut into strips 110mm wide
 Using a large plain tube, pipe the meat filling along the top edge of the strips
 Wash the bottom edge of the strips with water and roll over to enclose the
filling. Ensure that the seam is directly underneath
 Bring all the rolls close together and mark into 100mrn lengths
 Cut, egg wash and place onto prepared baking sheets
 Bake at 220°C for 15 – 20minutes
 Remove from baking tray onto a cooling wire.
Activity
English Cornish Pastie filling mix
Ite Ingredient Weight (gm) Method
m

1 Potatoes .450 Peel wash and chop

vegetables.
Carrots .250
Mix meat and
Onions .050
vegetables together
Frozen peas .050 thoroughly.
Minced Beef, raw .150

2 Salt .010 Add seasoning to

group 1.
Pepper .005
Mix thoroughly.

Total Weight .965

Make up procedures

 Roll out puff pastry to a thickness of 5mm

 Cut 12 discs at 18cm in diameter
 Wash half of each disc with water
 Divide the filling mixture between the discs
 Fold over and seal edges
 Egg wash and snip with scissors
 Place onto lightly greased baking tray—care should be taken not to have
them too dose together
 Bake at 220°C for approximately 20 minutes
 Remove from baking tray onto a cooling wire.
Student needs to produce 500gm of flour into a savoury short pastry or 500gm ¾
puff pastry using English method to complete these English pasties
Meat Pie Fillings
Yield: 35 units

Ite Price Price

% Weight (gm) Method
m (KG) Unit

1 1.250 Minced beef

1.250 Water
.010 Salt
.004 Black pepper
.030 Beef Booster
.010 Chicken booster
.010 Worcestershire
sauce

2 .500 Water
.250 Flour
to colour Blackjack,
Parisienne Essence

Total Weight

The student will need to produce

 Savoury short pastry for the pie bottom

 Puff pastry for the top (half puff).
Austrian Apple Strudel filling:
Price Price
Group Weight (gm) Method
(KG) Unit

1 1.000 Apples, fresh

.005 Cinnamon, ground
.125 Caster sugar
.080 Cake crumbs
.050 Almonds, flaked
.100 Sultanas
.050 Butter, Clarified

1.510 Total Weight

Activity
Produce a quantity of spinach filling

Process into spinach triangles using commercially produced filo pastry, bake
and finish as directed.

Yield: 16 pieces.

Required:

Filo pastry 4 sheets

Clarified butter 100gm
Spanakopita Filling
Price Price
Group Weight (gm) Method
(KG) Unit

1 .700 Spinach or silver beet

.100 Olive oil
1 Onion, finely diced,
sautéed
pinch
Nutmeg, ground
.005
Dried parsley
.175
Fetta cheese, crumbled
.050
Cheese, parmesan,
.005
grated
.002
Salt
Nutmeg

Total Weight

 Wash spinach, blanch in boiling water for 30 – 60seconds

 Remove and drain, remove all water by squeezing tightly
 Place all ingredients in bowl and mix together thoroughly.
Spanakopita make up procedure

Take four sheets of filo pastry. Brush bottom three sheets with melted butter.
Top sheet brush lightly with water:

 Cut pastry in half for large pastries

 Cut pastry into thirds for medium pastries
 Cut pastry into quarters for small party pastries.

Spinach filling

 Fold pastry to form an elongated rectangle approximately 10.5cm x 23.5 cm

 Place 40-50 grams filling on both bottom right corner of sheet
 Fold corner over to form a triangle
 Repeat till all pastry is used up
 It will result in a filling which is enclosed in a laminated pastry.
Final Shape

Brush over with a light coating of olive oil.

Place triangles on silicone papered trays and

bake in solid 220°C for 15-20 minutes.
 2. Decorate pastries using coating, icing and decorations
according to standard recipes and/or enterprise standards
and/or customer requests

Fondant Icing

Is applied to many puff pastry items; it can be applied thick or very thinly.

The end result should be that it has a shine and is touch dry when it cools to
room temperature. This is achieved by correct tempering.
Glazes

Glaze is a term used to describe a covering that highlight a product to catch the
eye of the consumer and entice them to consume the product.

A glaze should protect the product from things like migrating moisture from
inside the product and from outside air making the product soft.

It will also add flavour and eye appeal to the product.

Gum Arabic that is used on gingerbreads and heavy honey breads like Basel
leckerli will on add shine. There is no flavour added.
Decorations

Decorations can be many things:

 Roasted nuts
 Items made of another ingredient like sugar and
coloured; non-pariels
 Smaller baked pastry added to product after main
product is baked.
Icing sugar

Icing sugar sifted over baked pastries after they

have been removed from the oven can be used as a
glaze.

Icing sugar applied before baking will

caramelise in the high baking temperature and
leave an appealing shine to the cooled product.
 3. Present/display pastries to enterprise standards using
appropriate service equipment

Presentation of product is dependent on where and how it is to be sold.

From the bakery

Presented on tray laying flat showing filling if any; the filling will have eye appeal

 Apple Danish should have lots of apple pieces

 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on
the bottom to be squashed.
Display in bakery

Most are displayed on trays that

contain up to 12 portions. Service is
taken from the back of the tray.

Larger pieces might be presented

individually on doyley and cardboard
bases.

Doyleys are used extensively in

presentation as t is a barrier between
the product and service ware.
From the restaurant show case or buffet trolley

When purchasing your morning coffee a selection of bakery goods will be

displayed for customer selection.

At the café they will be behind a safety barrier.

In fine dining hotel it can be displayed on a trolley that is wheeled up to the table
for the customer to choose.

This is an old practice and is not used in many places in the modern age.

Service ware

These are the platters trays and plates that are used to display and serve
product in cafes and dining rooms.

These can also be used with doyleys between product and service ware.
 Task Sheet 2.2-1
Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer. You must submit documentation, suitable evidence or other
relevant proof of completion of the project to your Trainer by the agreed
date.

Supplies:

Equipment:

NONE

Steps/Procedure:

1. A brief history of the style will need to be presented

2. Define the ethnic origin of the pastry
3. Does it have any significance about it? Special occasions, festival time.

Assessment Mthod:

Use the Performance Criteria Checklist

 Performance Criteria Checklist for
Task Sheet 2.2-1

Criteria YES NO
1. The student will need to produce a diagram of a pastry
that they will be decorating.

 A brief history of the style will need to be presented

 Define the ethnic origin of the pastry
 Does it have any significance about it? Special
occasions, festival time.

2. Describe the filling that may be used in the cake

 Does the pastry have a filling

 What is the role of the filling?

3. Describe the process of glazing the pastry

 What type of glaze will be used?

 Fondant
 Ganache

4. State how the pastry is going to be presented

 Is it going to be sold whole?

 Is the pastry going to be sliced and sold in pieces?
 Will the customer take the pastry home?
 Will the pastry be consumed on the premises?
 Learning Outcome # 3 Store Pastry
Products

Contents:
1. Different kinds of packaging materials to be used
2. Shelf-life of pastries and other baked products based on the standard and procedure
3. Standard and procedures of pastry products
4. Operational Health safety (OHS)

Assessment Criteria:
1. Used packaging materials according to types, kinds and classification of pastry and
other bake products
2. Determined shelf-life of pastries and other baked products
3. Stored pastry products according to established standards and procedures
4. Selected packaging are used for the appropriate preservation of product freshness
and eating characteristics

Conditions:

Students/trainees must be provided with the following:

 Storage area
 Packaging materials
 Pastries and baked product

Methodology:
 Lecture/Discussion
 Demonstration/application
 Actual presentation

Assessment:
 Oral-recitation
 Written examination
 Direct observation

Learning Experiences / Activities

Learning Outcome # 3

Store pastry products

Learning Activities Special Instructions

This Learning Outcome deals with the

Read: Information Sheet 2.3-1
development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
STORE PASTRIES
their trainees after finishing a competency of the
qualification.
1. Store at correct temperature and conditions of storage
2. Maintain maximum eating quality, appearance and Go through the learning activities outlined for you
freshness on the left column to gain the necessary
information or knowledge before doing the tasks
to practice on performing the requirements of the
Perform: Task Sheet 2.3-1 evaluation tool.
The output of this LO is a complete Institutional
Competency Evaluation Package for one
Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as
one of your portfolio for your Institutional
Competency Evaluation for Preparing and
Producing Bakery Products.

Feel free to show your outputs to your trainer as

you accomplish them for guidance and evaluation.

This Learning Outcome deals with the

development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
their trainees after finishing a competency of the
qualification.

Go through the learning activities outlined for you

on the left column to gain the necessary
information or knowledge before doing the tasks to
practice on performing the requirements of the
evaluation tool.

After doing all the activities for this LO2: Decorate

and Present Pastry products; you are ready to
proceed to the next LO3: store Pastry
Products.
INFORMATION SHEET 2.3-1

STORE PASTRIES

1. Store at correct temperature and conditions of storage

Bakery products tend to be stable at room temperature. No special
storage requirements need to be applied for daily use.
Any product that is to be served after the day of manufacture the product
will need to be covered and protected from outside contamination.
 Products with cream filling will need to be kept chilled
 Cream patisserie can stand at room temperature for the day but must
be discarded and not.
Most bakery products are sold or used the same day that they are
produced.
If they are to be stored at room temperature:
Store at Room Temperature
Festive product may be stored for a couple of days. Longer storage is best
to freeze
If the baked product does not contain dairy products then it can be stored
at room temperature.
 Protected from the environment by being covered.
When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and
it is stored away from strong odours like onion or
cleaning chemicals.
Freezing
If freezing baked bakery products care must be taken not to squash them
when wrapping.
This will cause them to be deformed when thawed out. When freezing be
sure to label with the date of freezing and use the FIFO rule.
Storing in Cool room
Product with dairy ingredients like cream and crème patisserie need to be
kept chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room:-fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.

2. Maintain maximum eating quality, appearance and freshness

All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms.
 Air passes through the product and dries the product out
 Moisture from the air enters the product so it loses some of the eating
quality
 Crisp product goes soft.
To maintain the eating quality of bakery items
 Use as soon as possible
 Cover to protect from environment
 Keep chilled
 Keep dry.
Different methods for different product
Bread: keep in plastic bags to prevent staling. Bread should not be kept in
plastic bags at room temperature too long as mould can grow with
warmth and moisture.
If bread is to be stored for long periods it is best to freeze. Bread stales
fastest when in the cool room for extended periods. Freezing is best
Croissants will be considered stale the next day when they lose crispness.
After baking it is best to freeze if you wish to store them for any period of
time.
 Thawing is quick as they product is light
 Thaw best at room temperature.
Danish pastry is best consumed on the day that it was produced.
 Can be stored and re heated at later time, but eating quality is reduced.
Muffins
 American style are best consumed on the day that they were produced
 English style is like bread.
Any yeast product is best consumed on the day that it was produced.
Gingerbreads can be stored for periods if they are protected from the
moisture in the air.It makes the product go soft.

Task Sheet 2.3-1

Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer. You must submit documentation, suitable evidence or other
relevant proof of completion of the project to your Trainer by the agreed
date.

The student will need to present a report on the following points

Supplies:

Equipment:

NONE

Steps/Procedure:

1. A brief history of the style will need to be presented

2. Define the ethnic origin of the pastry
3. Does it have any significance about it? Special occasions, festival time.
Assessment Mthod:

Use the Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 2.3-1

Criteria YES NO

1. What temperature are you going to store your finished

pastries and cake product?

 You need to cite standards and explain why these

standards are being implemented
 Students can use photographic evidence to
demonstrate how this will be implemented
Recommended reading

Beranbaum, Rose Levy: 2009; Rose's Heavenly Cakes; Houghton Mifflin Harcourt;

Boyle, Tish; 2006; The Cake Book; Houghton Mifflin Harcourt

Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside
Out; Stewart, Tabori and Chang
Editors of Martha Stewart Living ; 2013; Martha Stewart's Cakes: Our First-Ever
Book of Bundts, Loaves, Layers, Coffee Cakes; Clarkson Potter
Kasne, Karen; 2011; Extraordinary Cakes: Recipes for Bold and Sophisticated
Desserts; Rizzoli
Maree, Aaron; 1995; Cakes, Tortes and Gateaux of the World: Exotic and
Delightful Recipes, Icings, Toppings and Decorations; Cassell Illustrated
Mörwald, Toni; Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes,
and Candies; Skyhorse Publishing
Rowe, Anna; 2013; TOP 30 Easy And Delicious Cake Recipes; Amazon Digital
Services

Rettke, Amanda; 2014; Surprise-Inside Cakes: Amazing Cakes for Every Occasion;
William Morrow Cookbooks

Richardson, Julie; 2012; Vintage Cakes: Timeless Recipes for Cupcakes, Flips,
Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth ;
Ten Speed Press
Trainee evaluation sheet

Error: Reference source not found

The following statements are about the competency you have just completed.

Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply

There was too much in this

competency to cover without
rushing.

Most of the competency seemed

relevant to me.

The competency was at the right

level for me.

I got enough help from my trainer.

The amount of activities was

sufficient.

The competency allowed me to use

my own initiative.

My training was well-organised.

My trainer had time to answer my

questions.

I understood how I was going to be

assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and

it worked well.

The activities were too hard for me.

The best things about this unit were:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

The worst things about this unit were:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

The things you should change in this unit are:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________
Trainee Self-Assessment Checklist

PREPARE AND PRODUCEPASTRY PRODUCTS Yes No*

Prepare and bake cakes and filings
1.1 Select required commodities according to recipe and production requirements.

1.2 Prepare variety of cakes to dsire product characteristics.

1.3 Produce a variety of cakes according to standard recipes and enterprise

standards.
1.4 Use appropriate equipment to prepare and bake cakes

1.5 Use correct techniques to produce cakes to enterprise standards

1.6 Bake cakes to enterprise requirements and standards

1.7 Select correct oven condition for baking cakes

Decorate and present/display cakes

2.1 Prepare a variety of fillings and coating/icing, glaces and decorations for cakes.
2.2 Decorate cakes using filings and coating/icing and decorations according to
standard recipes and/or enterprise standards and/or customer requests
2.3 Present /display cakes to enterprise standards using appropriate service
equipment.
Error: Reference source not found prepare and produce pastries and fillings
3.1 Select required commodities according to recipe and production requirements.

3.2 Prepare a variety of pastries

3.3 Produce a variety of pastries according to standard recipes and enterprise

standards.
3.4 Use appropriate equipment to prepare and bake pastries

3.5 Use correct techniques to produce pastries to enterprise standards

3.6 Bake pastries to enterprise requirements and standards

3.7 Select correct oven conditions for baking pastries

Error: Reference source not found Decorate and present pastries

4.1 Prepare a variety of filings coating, icing, glazes, amd decorations for pastries
4.2 Decorate pastries using coating, icing and decorations according to standard
recipes and/or enterprise standards and/or customer requests
4.3 Present/display pastries to enterprise standards using appropriate service
equipment
 PREPARE AND PRODUCEPASTRY PRODUCTS Yes No*
Store cakes and pastries
5.1 Store at correct temperature and conditions of storage

5.2 Maintain maximum eating quality, apperance and freshness

The trainee’s underpinning knowledge was:
Satisfactory o Not Satisfactory o

Feedback to trainee:

The trainee’s overall performance was:

Satisfactory o Not Satisfactory o
Assessor’s signature: Date:

Demonstration with Questioning Checklist

Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Pastry Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Preparing and Producing
Pastry Products following standard procedures within 15 minutes.
 to show if evidence is
DEMONSTRATION demonstrated

Yes No N/A
During the demonstration of skills, did the candidate:

 Demonstrated ability to produce a range of specialist bakery products,

both sweet and savory according to establishment standards and   
procedures.

 Demonstrated ability to produce a quantity of bakery products according   

to establishment standards and procedures.

 Demonstrated ability to store and package bakery products according to  

establishment standards and procedures.

 Demonstrated application of hygiene and safety principles according to

established standards and procedures.

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

THIRD PARTY REPORT

Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you From: To:

Competency Standards: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Prepare and Produce Pastry Products

The candidate is being assessed against the competency standards for

We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources
required for training.
□ □ □
 Identify alternative resources for
contingency measures.
□ □ □
 Identify and arrange appropriate training
locations according to training needs.
□ □ □
 □ □ □
 □ □ □
Third party signature: Date:
Send to: