Departments › Catering and Accommodation Management › Module V › Pastries and Yeast Products

Pastries and Yeast Products

Catering and Accommodation Management · Level 6  ·  5 Chapters

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Chapters

1
Prepare short pastry
72 topics
No Notes Yet
2
Prepare sugar pastry
35 topics
No Notes Yet
3
Prepare puff pastry
34 topics
No Notes Yet
4
Prepare choux pastry
34 topics
No Notes Yet
5
Prepare Yeast Products
39 topics
No Notes Yet
What Pastries and Yeast Products covers: 42 main topics in 5 chapters

1. Prepare short pastry

  1. 1.1 Definition of terms
  2. 1.2 Rules and best practices when making
  3. 1.3 Hygiene practices
  4. 1.4 Classification of equipment for making pastries
  5. 1.5 Ingredients for pastry making
  6. 1.6 Techniques for preparing pastry
  7. 1.7 Techniques used in handling pastry
  8. 1.8 Cooking methods for pastry products
  9. 1.9 Identification of ingredients for short pastry
  10. 1.10 Short pastry making process
  11. 1.11 Short pastry products
  12. 1.12 Qualities of well-made short pastry
  13. 1.13 Faults in short pastry
  14. 1.14 Methods of finishing pastry products
  15. 1.15 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
  8. 3.8 Packaging materials

4. Prepare choux pastry

  1. 4.1 Definition of terms
  2. 4.2 Hygiene practices
  3. 4.3 Ingredients
  4. 4.4 Choux pastry making process
  5. 4.5 Production of choux pastry products
  6. 4.6 Packaging and storage

5. Prepare Yeast Products

  1. 1.1 Definition of terms
  2. 1.2 Hygiene practices
  3. 1.3 HACCP
  4. 1.4 Ingredients
  5. 1.5 Production of yeast products
  6. 1.6 Quality assessment of bakery products
  7. 1.7 Presenting yeast products
  8. 1.8 Packaging and storage

Revise this unit

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

Beyond the syllabus

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

Other units in Module V