PREPARE AND PRODUCE YEAST GOODS

1. D1.HPA.CL4.09 PREPARE AND PRODUCE YEAST GOODS

2. Prepare and produce yeast goods This Unit comprises three Elements • Prepare and bake yeast goods • Decorate and present or display yeast goods • Store yeast goods.

3. Prepare and produce yeast goods Assessment for this Unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor

4. Prepare and produce yeast goods Element 1: Prepare and bake yeast goods • Select required commodities according to recipe and production requirements • Prepare avariety of yeast goods to desired product characteristics • Produce a variety of yeast goods according to standard recipes and enterprise standards • Use appropriate equipment to prepare and bake yeast goods • Use correct techniques to produce yeast goods to enterprise standards • Bake yeast goods to enterprise requirements and standards • Select correct oven conditionsfor baking yeast goods.

5. Prepare and produce yeast goods Element 1: Prepare and bake yeast goods Research: • Technical books • Recipe books • Internet sites.

6. Prepare and bake yeast goods Select required commodities • Flours • Sugars • Eggs • Milk • Cream • Gelatine • Flavourings and essences • Chocolate • Fats, oils, butter, margarines.

7. Prepare and bake yeast goods • Flours • Bakers - Croissants and Danish • Pastry - Enriched dough • Gugelhof • Bienenstich • Streussel kuchen • Baba and savarin

8. Prepare and bake yeast goods Select required commodities: • Sugars • Caster • Brown • A1 crystal • Glucose, powder and liquid • Icing • Fondant.

9. Prepare and bake yeast goods Select required commodities: • Dairy products and substitutes • Eggs • Milk • Cream • Fats, oils, butter, margarines.

10. Prepare and bake yeast goods Select required commodities: • Chocolate • Cocoa powder • Nuts • Spices • Flavourings and essences.

11. Prepare and bake yeast goods Prepare a variety of yeast goods: Desired Characteristics: • Good colour • Bold appearance • Eat well • Consistent size • Have eye catching appeal - good appearance.

12. Prepare and bake yeast goods Produce a variety of yeast goods: Enterprise Standards: Where will product be sold? • Hotel • Café • Bakery.

13. Prepare and produce yeast goods Element 2:Decorate and present/ yeast goods • Prepare a variety of fillings and coating/icing and decorations for yeast goods • Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests • Present/display yeast goods to enterprise standards using appropriate service equipment.

14. Decorate display present yeast goods Prepare a variety of fillings glazes decorations: Fruit fillings • Gel stabilised Cream cheese fillings • Sweetened and flavoured Icings • Fondant • Water ices • Dust - Icing sugars.

15. Decorate display present yeast goods Prepare a variety of fillings glazes decorations: Nut pastes • Ground • Sweetened Savoury fillings • Meats and spices • Vegetables and spices.

16. Prepare and produce yeast goods Element 3: Store yeast goods • Store at correct temperature and conditionsof storage • Maintain maximum eating quality, appearance and freshness.

17. Store yeast Goods Store at correct temperature: Room temperature • Best eating temperature Long term • Frozen • Baked • Unbaked.

18. Store yeast Goods Maintain maximum eating qualities appearance and freshness: • Bake daily • Bake only what is required • Protect from moving air.

19. Thank you