About this Course
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic choux pastry products. ? List and describe the functionality of ingredients used in making choux pastry products. ? Calculate choux paste recipe Bakers Percentage. ? Describe the ingredient pre conditioning requirements that apply to choux paste making methods. ? Describe the basic mixing method and processing parameters for making choux pastry. ? Apply the choux paste making method to produce a variety of choux pastry products. ? Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specification. ? Bake choux paste items in suitable hot oven with appropriate oven conditions (stream) to ensure a dry crisp product. ? Remove and cool choux pastry cases prior to filing. ? Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard. ? Present finished items as per buffet or shop window display. ? Evaluate baked and finished items following quality parameters. ? Store baked items under suitable conditions. ? Produce choux paste items and fillings 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 $546
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