Patisserie practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories: A of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in found” condition at the end of each class or session. “as C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools a nd small equipment. A: Equipment in the training kitchen: Baking ovens Pie forms Baking trays Quiche forms Bakery for baking trays Measuring jugs Cooling wires Rolling pins Proofers Food storage containers large and small Stainless steel benches or benches with washable surfaces Tartlet moulds Stainless sinks Brioche moulds Dishwasher Pastry docker Electronic scales or balance scales Baking paper Cake forms, rouns and square, Silicon baking sheets rectangular Sieves for dry ingredients Cooking pots of various sizes Chocolate tempering kit Sugar work kit B: Cleaning equipment and consumables: Scrubbing brush Mop bucket Scourers Rubbish bins Sink plugs Detergent Floor brooms Hand dishwashing detergent Small brush and shovel hand towel Floor mop C: Consumables (non-food) to be available in the kitchen:
Patisserie practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories: A of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools a nd small equipment. A: Equipment in the training kitchen: Baking ovens Baking trays Bakery for baking trays Cooling wires Proofers Stainless steel benches or benches with washable surfaces Stainless sinks Dishwasher Electronic scales or balance scales Cake forms, rouns and square, rectangular Cooking pots of various sizes Sugar work kit Pie forms Quiche forms Measuring jugs Rolling pins Food storage containers large and small Tartlet moulds Brioche moulds Pastry docker Baking paper Silicon baking sheets Sieves for dry ingredients Chocolate tempering kit B: Cleaning equipment and consumables: Scrubbing brush Scourers Sink plugs Floor brooms Small brush and shovel Floor mop Mop bucket Rubbish bins Detergent Hand dishwashing detergent hand towel C: Consumables (non-food) to be available in the kitchen:
TG_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214.docx