Commercial Cooking 10, 20, 30
COOK35B
Module 35B: Pastries B (Optional)
Outcome
Create a variety of pastries including puff, choux, meringue and phyllo.
Indicators
| (a) | Use puff pastry and blitz puff pastry dough to create baked goods (e.g., pinwheels, cream horns, palmiers, Napoléons and dumplings). |
| (b) | Prepare and create eclairs and cream puffs using pâte à choux. |
| (c) | Use commercially made phyllo dough to produce desserts and savory dishes. |
| (d) | Differentiate between commercially made puff pastry products and scratch-made puff pastry, considering quality, flavour and cost. |
| (e) | Create different types of baked meringue (e.g., crisp, chantilly and japonaise). |
| (f) | Practise safe and proper use of bakeshop tools and equipment. |
| (g) | Practise food safety standards when handling, preparing, cooking, serving and storing pastries. |
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