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Catering and Accommodation Management
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Module V
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Pastries and Yeast Products
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Ch 1: Prepare short pastry
Catering and Accommodation Management · Level 6
Pastries and Yeast Products
Chapter 1: Prepare short pastry
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1.1 Definition of terms
1.2 Rules and best practices when making
1.3 Hygiene practices
1.4 Classification of equipment for making …
1.5 Ingredients for pastry making
1.6 Techniques for preparing pastry
1.7 Techniques used in handling pastry
1.8 Cooking methods for pastry products
1.9 Identification of ingredients for short…
1.10 Short pastry making process
1.11 Short pastry products
1.12 Qualities of well-made short pastry
1.13 Faults in short pastry
1.14 Methods of finishing pastry products
1.15 Packaging and storage
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