Gelatin Element 2: Prepare fillings, coatings, icing and decorations Flavourings and essences. Select required commodities according to recipe Chocolate and production requirements Fats Prepare a variety of fillings, coating/icing and Water. decorations for gateaux, tortes and cakes Variety of sponges and may include: Element 3: Assemble gateaux, tortes and cakes Genoese sponges Assemble required commodities and/or preparations Commercial sponge Assemble gateaux, tortes and cakes according Swiss roll to recipe instructions Sponge fingers Use appropriate equipment to assemble cakes Specific to cultural feasts and celebrations for gateaux, tortes and cakes Health and diet specific items, such as gluten free and fat free. Use correct techniques to assemble cakes for gateaux, tortes and cakes Product characteristics is related to: Element 4: Decorate and present/display gateaux, Colour tortes and cakes Consistency and texture Decorate for gateaux, tortes and cakes using coating, icing and decorations to according to Moisture content standard recipes and/or enterprise standards Mouth feel and eating properties and/or customer requests Appearance. Present/display gateaux, tortes and cakes to enterprise standards using appropriate service Equipment may include: equipment Ovens Trays Racks Bowls Mixing machine Element 5: Store gateaux, tortes and cakes
Element 2: Prepare fillings, coatings, icing and decorations Select required commodities according to recipe and production requirements Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes Element 3: Assemble gateaux, tortes and cakes Assemble required commodities and/or preparations Assemble gateaux, tortes and cakes according to recipe instructions Use appropriate equipment to assemble cakes for gateaux, tortes and cakes Use correct techniques to assemble cakes for gateaux, tortes and cakes Element 4: Decorate and present/display gateaux, tortes and cakes Decorate for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment Gelatin Flavourings and essences. Chocolate Fats Water. Variety of sponges and may include: Genoese sponges Commercial sponge Swiss roll Sponge fingers 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 Racks Bowls Element 5: Store gateaux, tortes and cakes Mixing machine
TG_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214.docx