Scotch shortbread, including linzer and other slices paste, including éclairs and profiteroles Puff paste, including mille feuille, palmiers, bouchees, cream horns and pithiviers Filo/strudel Danish. at correct temperature and conditions may relate to: Away from strong odours Appropriate containers Labelling Cool room temperature Cool room placement Length of time in cool storage Freezer temperature Length of time in freezer storage. Assessment Guide The following skills and knowledge must be assessed as part of this unit: Knowledge of the quality characteristics of cakes and pastries, including classical, modern/contemporary and culturally specific Knowledge of the appropriate quality indicators, such as texture, structure, shape and size to industry and/or enterprise standards Knowledge of the principles of the production of cakes and pastries Ability to maintain hygiene and food safety requirements Knowledge of commodities Knowledge of the historical and cultural aspects of and pastries and their role on the menu and in the industry.
Scotch shortbread, including linzer and other slices paste, including éclairs and profiteroles Puff paste, including mille feuille, palmiers, bouchees, cream horns and pithiviers Filo/strudel Danish. at correct temperature and conditions may relate to: Away from strong odours Appropriate containers Labelling Cool room temperature Cool room placement Length of time in cool storage Freezer temperature Length of time in freezer storage. Assessment Guide The following skills and knowledge must be assessed as part of this unit: Knowledge of the quality characteristics of cakes and pastries, including classical, modern/contemporary and culturally specific Knowledge of the appropriate quality indicators, such as texture, structure, shape and size to industry and/or enterprise standards Knowledge of the principles of the production of cakes and pastries Ability to maintain hygiene and food safety requirements Knowledge of commodities Knowledge of the historical and cultural aspects of and pastries and their role on the menu and in the industry.
TG_Prepare_&_produce_cakes_&_pastries_FN_060214.docx