About this Course
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic short crust pastry. ? List and describe the functionality of ingredients used in making short crust pastry. ? Calculate short crust pastry recipe using Bakers Percentage and ratio and proportion. ? Describe the ingredient pre - conditioning requirements for short crust pastry ingredients. ? Describe the basic mixing methods and processing parameters for making short crust pastry. ? Apply the various short crust pastry methods to produce short crust pastry items. ? Sheet short crust pastry by hand or machine to desired thickness. ? Cut, shape and line pastry dough into appropriate forms, tins, foils pans. ? Understand the importance of minimizing of scrap pastry and its effect of product texture and quality. ? Describe the resting requirements for short crust pastry. ? Bake short crust pastry items to a satisfactory standard. ? Cool and finish short crust pastry as required. ? Evaluate baked short crust pastry products following quality parameters. ? Store baked items under suitable conditions. ? Produce short crust pastry items following standard hygiene and food safety requirements for food production
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Course Info
- Course Provider CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
- Course Category Business
- Course Price $682.5
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