Professional Documents
Culture Documents
portioning,
cooling/chilling/freezing,
moulding/de-moulding,
dusting,
shaping,
glazing,
stippling,
filling,
dipping,
spreading,
flamb,
decorating
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LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
Pastes: sweet; savoury; short; puff; filo; noodle; strudel; ravioli; hot water; pie; choux; speciality
pastes eg German, Linzer, sable, almond Fermented goods: rolls; breads; sweet bread products
eg cookies, doughnuts, savarins; enriched dough; laminated dough Sponges and cakes: slab
cake; fruit cake; small; individual; sponge products eg roulade, Swiss roll; gateaux; afternoon
tea goods Meringues: cold; warm; hot Ice confections: ice cream; frozen yoghurt; crme fraiche;
sorbets; water ices; parfaits; bombes; coupes; sundaes Sugar work: boiling; use of sugar at
different degrees; production of flavouring; sauces and decorative pieces for garnish; display
work; pastillage and royal icing Marzipan and fondant: as an ingredient; as a covering medium;
as a decoration; display pieces/items; petits fours Chocolate: flavoured coating; couverture; as
an ingredient; as a coating medium; display items; petits fours Mousses and Bavarian creams:
charlottes; individuals; use in other items eg tortes, slices Sundry items: hot and cold sweets;
puddings; souffls; fresh and convenience fruits; premixes; chemically aerated goods;
fresh/synthetic cream; pastry creams; almond fillings
UNIT 29: CREATIVE PATISSERIE
discuss
methods
used
to
make
selection
of
patisserie
items
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie
demonstrate
safe
and
hygienic
working
practices
at
all
times
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LO4 Be able to apply evaluation, techniques and criteria to patisserie items
4.1 evaluate clearly and coherently a selection of patisserie items
4.2 report valid recommendations for improvement
UNIT 29: CREATIVE PATISSERIE
Guidance
Links
This
unit
is
linked
to
the
practical
units
within
the
qualification
such
as:
Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 28:
World Food. This unit also links to the following Management NVQ units:
A2: Manage your own resources and professional development
B8: Ensure compliance with legal, regulatory, ethical and social requirements
E1: Manage a budget
E2: Manage finance for your area of responsibility
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and safety requirements are met in your area of responsibility