Decorate cakes using fillings and coating/icing Gelatin and decorations according to standard recipes Flavourings and essences and/or enterprise standards and/or customer requests Chocolate Present/display cakes to enterprise standards Fats using appropriate service equipment Water. Element 3: Prepare and produce pastries and Variety of cakes should include: fillings Madeira cake Select required commodities according to recipe and production requirements Genoese sponges Prepare a variety of pastries Basic aerated sponge Produce a variety of pastries according to roll standard recipes and enterprise standards Fruit cake Use appropriate equipment to prepare and bake Muffins pastries specific to cultural feasts and celebrations Use correct techniques to produce pastries to enterprise standards Health and diet specific items, such as gluten free and fat free. Bake pastries to enterprise requirements and Product characteristics is related to: standards Colour Select correct oven conditions for baking pastries Consistency and texture Element 4: Decorate and present pastries Moisture content Prepare a variety of filings coating, icing, glazes Mouth feel and eating properties and decorations for pastries Appearance. Equipment may include: Ovens Trays
Decorate cakes using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Present/display cakes to enterprise standards using appropriate service equipment Element 3: Prepare and produce pastries and fillings Select required commodities according to recipe and production requirements Prepare a variety of pastries Produce a variety of pastries according to standard recipes and enterprise standards Use appropriate equipment to prepare and bake pastries Use correct techniques to produce pastries to enterprise standards Bake pastries to enterprise requirements and standards Select correct oven conditions for baking pastries Element 4: Decorate and present pastries Prepare a variety of filings coating, icing, glazes and decorations for pastries Gelatin Flavourings and essences Chocolate Fats Water. Variety of cakes should include: Madeira cake Genoese sponges Basic aerated sponge roll Fruit cake Muffins specific to cultural feasts and celebrations Health and diet specific items, such as gluten free and fat free. Product characteristics is related to: Colour Consistency and texture Moisture content Mouth feel and eating properties Appearance. Equipment may include: Ovens Trays