UNIT 29: CREATIVE PATISSERIE


UNIT 29: CREATIVE PATISSERIE

Creative Patisserie F/601/1769

unit 18 complementary therapies


LO1 Understand the use of equipment and methods for creative patisserie work



Understand the use of equipment and methods for creative patisserie work Equipment: large equipment eg conventional stoves/ovens, salamanders, bains-marie, griddles; small equipment eg knives, chopping boards, mixers; specialist equipment eg moulds, provers, thermometers/probes, specialist sugar/chocolate equipment Preparation: methods eg creaming, folding, mixing, whisking, aeration, moulding, incorporating fat/salt/sugars/yeast, boiling, separating, relaxing, kneading, conditioning, cooling/chilling, stretching paste, sifting, rubbing in, blending, manipulating, spreading Processing: methods eg reducing, liquidising, blending, emulsifying, flavoring, colouring, laminating, cutting, rolling, piping, glazing, developing, fermenting, extruding, tempering, melting Cooking: methods eg steaming, shallow/deep frying, boiling, re-heating, baking, poaching Finishing: methods eg grilling, coating, piping, portioning, moulding/de-moulding, glazing, filling, dipping, flambé, cooling/chilling/freezing, dusting, shaping, stippling, spreading, decorating


1.1 discuss the use of large, small and specialist equipment in preparation, processing, cooking and finishing of patisserie items


1.2 discuss methods used to make a selection of patisserie items




LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items 

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; crème 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; soufflés; fresh and convenience fruits; premixes; chemically aerated goods; fresh/synthetic cream; pastry creams; almond fillings

2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie


LO3 Be able to demonstrate professional, safe and hygienic kitchen practices




Be able to demonstrate professional, safe and hygienic kitchen practices Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention to detail; treating colleagues with respect; effective communications eg listening, speaking, relaying messages and orders accurately and promptly; teamwork; codes of practice Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points; maintaining quality, appearance and acceptability; use of resources; codes of practice


3.1 demonstrate a professional attitude at all times

3.2 use relevant personal, social and technical skills when preparing, processing, cooking and finishing pastry items

3.3 demonstrate safe and hygienic working practices at all times

 LO4 Be able to apply evaluation, techniques and criteria to patisserie items



Be able to apply evaluation, techniques and criteria to patisserie items Techniques: collecting information; sources of information eg customers, colleagues; qualitative/quantitative feedback; dish analysis sheets; timing schedules; working methods; making reasoned judgements based on available information; recommendations for improvement Criteria: timing; quality; appearance; taste; colour; texture; cost; reasons for change

4.1 evaluate clearly and coherently a selection of patisserie items


4.2 report valid recommendations for improvement










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