Commercial Cooking 10, 20, 30
COOK33B
Module 33B: Custards, Creams and Puddings B (Optional)
Outcome
Create a variety of pastry creams and crème anglaise.
Indicators
| (a) | Differentiate between pastry cream and crème anglaise. |
| (b) | Explain how pastry cream and crème anglaise can be used in the bakeshop (e.g., pastry creams for cream pies and crème anglaise as a sauce and base for desserts). |
| (c) | Prepare crème anglaise (e.g., dessert sauce and Bavarian cream). |
| (d) | Prepare a variety of pastry creams (e.g., napoleons, éclairs and cream puffs). |
| (e) | Practise safe and proper use of bakeshop tools and equipment. |
| (f) | Practise food safety standards when handing and storing pastry creams due to the danger of bacterial contamination. |
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