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