PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

1. D1.HPA.CL4.07 PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

2. Prepare and present gateaux tortes and cakes Elements: • Prepare and bake sponges and cakes for gateaux, tortes and cakes • Prepare fillings, coatings, icings and decorations • Assemble gateaux, tortes and cakes • Decorate and present or display gateaux, tortes and cakes • Store gateaux, tortes and cakes.

3. 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.

4. 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 avariety ofsponges 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.

5. Prepare and bakes sponges and cakes for gateaux, tortes and cakes Select Commodities: • Sponge cake • Butter cake • Japonaise • Daquoise • Shortbread • Puff pastry • Choux pastry.

6. Prepare and bakes sponges and cakes for gateaux, tortes and cakes Select Commodities: • Buttercreams • Mousses • Chibouste crème • Crème patisserie • Ganache • Fruits fresh.

7. 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.

8. 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.

9. 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

10. Prepare and bakes sponges and cakes for gateaux, tortes and cakes Use appropriate equipment: • Piping bags • Pallet knives • Stencils.

11. 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.

12. Prepare and present gateaux, tortes and cakes Element 2: Prepare fillings, coatings, icings and decorations • Select required commodities according to recipe and production requirements • Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes.

13. Prepare fillings, coatings, icing and decorations Select commodities Glazes: • Fondant • Icing sugar • Lemon icing • Ganache • Boiled apricot glaze • Boiled sugar.

14. 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.

15. 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.

16. 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.

17. Assemble gateaux, tortes and cakes Assemble gateaux, tortes and cakes

18. Assemble gateaux, tortes and cakes Text in here Use appropriate equipment Use correct technique

19. Prepare and present gateaux, tortes and cakes Element 4: Decorate and present or display gateaux, tortes and cakes • 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 • Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment.

20. Decorate and present or display gateaux, tortes and cakes Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations.

21. Decorate and present or display gateaux, tortes and cakes Present or display to enterprise standards and or customer requests

22. Prepare and present gateaux, tortes and cakes Element 5: Store gateaux, tortes and cakes • Store at correct temperature and conditions of storage • Maintain maximum eating quality, appearance and freshness.

23. 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.

24. Maintain eating quality and freshness Store gateaux, tortes and cakes Keep product in controlled environment Produce often to meet demand Sell fresh

25. Congratulations! You’ve completed‘Prepare and present gateaux, tortes and cakes’ unit