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Pastries

Baking · Level 4  ·  4 Chapters

Compiled by: Elizabeth Ngugi

Can I download Pastries notes as a PDF?

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What Pastries covers

Short, sugar, puff and choux are the four pastries made in Pastries, a Baking Level 4 unit. Short pastry comes first and carries the groundwork: definitions, protective equipment, rules for making pastries, hygiene, classification of equipment, ingredients, techniques for preparing and handling pastry, cooking methods, the making process, products, qualities of well-made pastry and faults. Sugar pastry adds flan cases and its own products. Puff pastry covers preparation methods, laminating and chilling the dough, products and faults. Choux pastry covers its ingredients, making process and products. Packaging and storage close sugar, puff and choux work.

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Careers after Pastries

Pastries prepares you for the pastry corner of a kitchen or bakery, where doughs are made by hand to a recipe and baked into products that sell, and for running a small pastry business.

  • Pastry sections of hotel kitchens in Nakuru - you make short, sugar, puff and choux pastry products to the recipe and package them for service.
  • Patisserie and bakery counters in Kisumu - you prepare flan cases and other sugar pastry products and judge them against the qualities of well-made pastry before they are displayed.
  • Restaurant kitchens in Thika - you laminate, chill, roll out and portion puff pastry dough and recognise puff pastry faults early.
  • Catering businesses in Machakos - you prepare choux pastry products for events and store them correctly until service.
  • Own pastry stall in Kakamega - you buy ingredients, make short pastry products and sell them, using packaging and storage to keep stock saleable.

Each of these roles depends on clean working, accurate weighing and following the recipe for the pastry in hand.

Chapters

1
Prepare short pastry
19 topics
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2
Prepare sugar pastry
8 topics
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3
Prepare puff pastry
10 topics
Open chapter →
4
Prepare choux pastry
10 topics
Open chapter →
What Pastries covers: 34 main topics in 4 chapters

1. Prepare short pastry

  1. 1.1 Definition of Terms
  2. 1.2 PPEs and Their Uses
  3. 1.3 Rules and Best Practices When Making Pastries
  4. 1.4 Hygiene Practices
  5. 1.5 Classification of Equipment for Making Pastries
  6. 1.6 Ingredients for Pastry Making
  7. 1.7 Techniques for Preparing Pastry
  8. 1.8 Techniques Used in Handling Pastry
  9. 1.9 Cooking Methods for Pastry Products
  10. 1.10 Identification of Ingredients for Short Pastry
  11. 1.11 Short Pastry Making Process
  12. 1.12 Short Pastry Products
  13. 1.13 Qualities of Well-Made Short Pastry
  14. 1.14 Faults in Short Pastry
  15. 1.15 Methods of Finishing Pastry Products
  16. 1.16 Packaging and Storage

2. Prepare sugar pastry

  1. 2.1 Hygiene Practices
  2. 2.2 Sugar Pastry Making Process
  3. 2.3 Flan Cases
  4. 2.4 Sugar Pastry Products
  5. 2.5 Packaging and Storage

3. Prepare puff pastry

  1. 3.1 Hygiene Practices
  2. 3.2 Identification of Ingredients for Puff Pastry
  3. 3.3 Methods of Preparing Puff Pastry
  4. 3.4 Puff Pastry Products
  5. 3.5 Qualities of Well-Made Puff Pastry Products
  6. 3.6 Faults in Puff Pastry Products
  7. 3.7 Packaging and Storage

4. Prepare choux pastry

  1. 4.1 Definition of Terms
  2. 4.2 Hygiene Practices
  3. 4.3 Ingredients for Making Choux Pastry
  4. 4.4 Choux Pastry Making Process
  5. 4.5 Production of Choux Pastry Products
  6. 4.6 Packaging and Storage

Revise this unit

Exam-style questions 56 Written to CDACC standard, with answers Test yourself 161 Multiple-choice, one at a time Practise questions 137 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 37 What the assessor asks, and how to answer out loud Worked calculations 28 Step-by-step maths with the common mistakes Quick cards 753 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 4 On site, what would you do? Workplace scenarios 80 Real site situations — what would you do? Turn this into income 48 Where this skill earns — what to charge, how to find clients

Other units in Module II