PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

D1.HPA.CL4.07

Slide 1

Prepare and present gateaux tortes and cakes

Elements:

1. Prepare and bake sponges and cakes for gateaux, tortes and cakes

2. Prepare fillings, coatings, icings and decorations

3. Assemble gateaux, tortes and cakes

4. Decorate and present or display gateaux, tortes and cakes

5. Store gateaux, tortes and cakes.

Slide 2

Prepare and present gateaux tortes and cakes

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor.

Slide 3

Prepare and bake sponges and cakes for gateaux, tortes and cakes

Element 1: Prepare and bake sponges and cakes for gateaux,

tortes and cakes:

Select required commodities according to recipe and production

requirements

Prepare a variety of sponges and cakes for gateaux, tortes and

cakes to desired product characteristics

Produce a variety of sponges and cakes for gateaux, tortes and

cakes according to standard recipes and enterprise standards

Use appropriate equipment to prepare and bake sponges and cakes

for gateaux, tortes and cakes

Use correct techniques to produce sponges and cakes for gateaux,

tortes and cakes

Bake sponges and cakes for gateaux, tortes and cakes to enterprise

requirements and standards

Select correct oven conditions for baking sponges and cakes for

gateaux, tortes and cakes. Slide 4

Prepare and bakes sponges and cakes for gateaux, tortes and cakesSelect Commodities:

Sponge cake

Butter cake

Japonaise

Daquoise

Shortbread

Puff pastry

Choux pastry.

Slide 5

Prepare and bakes sponges and cakes for gateaux, tortes and cakes

Select Commodities:

Buttercreams

Mousses

Chibouste crème

Crème patisserie

Ganache

Fruits fresh.

Slide 6

Prepare and bakes sponges and cakes for gateaux, tortes and cakes

Select Commodities:

Nuts, ground, sliced or whole

Roasted nuts

Candied fruits

Dried fruits

Non pariels

Chocolate decors.

Slide 7

Prepare and bakes sponges and cakes for gateaux, tortes and cakes

Prepare a variety of sponges and cakes to desired product characteristics:

Plain sponge

Carrot cake

Chocolate cake

Daquiose

Fudge cake

Joconde.

Slide 8

Prepare and bakes sponges and cakes for gateaux, tortes and cakes

Produce a variety of sponges and cakes to standard recipes and enterprise standards:

Plain sponge

Carrot cake

Chocolate cake

Daquiose

Fudge cake

Jaconde

Slide 9

Prepare and bakes sponges and cakes for gateaux, tortes and cakes

Use appropriate equipment:

Piping bags

Pallet knives

Stencils.

Slide 10

Prepare and bakes sponges and cakes for gateaux, tortes and cakes Use correct technique

Bake sponges and cakes

Select correct oven settings

Refresh:

Follow standard recipes

Assemble all ingredients and commodities.

Slide 11

Prepare and present gateaux, tortes and cakes

Element 2: Prepare fillings, coatings, icings and decorations

1. Select required commodities according to recipe and production requirements

2. Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes.

Slide 12

Prepare fillings, coatings, icing and decorations

Select commodities

Glazes:

Fondant

Icing sugar

Lemon icing

Ganache

Boiled apricot glaze

Boiled sugar.

Slide 13

Prepare fillings, coatings, icing and decorations

Prepare a variety of fillings, coatings, icings and decorations:

Buttercreams

Fresh creams and mousses

Plastic icings and coverings

Jams

Fruit and or nut fillings.

Decors: Prepared decorations that compliment the product:

Chocolate motifs for top and side

Roasted sliced or grated nuts.

Slide 14

Prepare and present gateaux, tortes and cakes

Element 3: Assemble gateaux tortes and cakes:

Assemble required commodities and or preparations

Assemble gateaux, tortes and cakes according to recipe instructions

Use appropriate equipment to assemble cakes for gateaux, tortes and cakes

Use correct techniques to assemble cakes for gateaux, tortes and cakes.

Slide 15

Assemble gateaux, tortes and cakes

Assemble required commodities:

Base

Filling

Décor.

Follow standard recipe:

Stage 3 cannot be completed before stage 2

Follow the sequence.

Slide 16

Assemble gateaux, tortes and cakes

Assemble gateaux, tortes and cakes

Slide 17

Stage 1

Stage 2

Stage 3???

Finish

Slide 18

Text in here

Assemble gateaux, tortes and cakes

Use appropriate equipment

Use correct

technique

Prepare and present gateaux, tortes and cakes

Element 4: Decorate and present or display gateaux, tortes and cakes

1. Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests

2. Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment.

Slide 19

Decorate and present or display gateaux, tortes and cakes

Slide 20

Decorate cakes for gateaux, tortes and cakes using coating, icing and

decorations.

Decorate and present or display gateaux, tortes and cakes

Slide 21

Present or display to enterprise standards and or customer requests

Prepare and present gateaux, tortes and cakes

Element 5: Store gateaux, tortes and cakes

1. Store at correct temperature and conditions of storage

2. Maintain maximum eating quality, appearance and freshness.

Slide 22

Store gateaux, tortes and cakes

Store at correct temperature

Controlled environment:

Chilled: below 4ºC

Frozen: below -18°C

Room temperature: approx 18°C-20°C.

Protected environment:

Wrapped, boxed, in a closed cupboard.

Slide 23

Slide 24

Maintain eating quality and freshness

Keep product in controlled environment

Produce often to meet demand

Sell fresh

Store gateaux, tortes

and cakes

Store gateaux, tortes

and cakes

Slide 25

Congratulations! You’ve completed

‘Prepare and present

gateaux, tortes and cakes’ unit