storage of pastries and re-usable by products of their preparation:

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Select ingredients.

1.1 Confirm food production requirements  from food preparation list and standard recipes.

1.2 Calculate ingredient amounts according to requirements.

1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select equipment  of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1 Sort and assemble ingredients according to the sequencing of food production.

3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.

3.3 Minimise waste to maximise profitability of pastries produced.

4. Cook pastries.

4.1 Prepare pastes to standard recipes.

4.2 Use cookery methods for pastries  and fillings  to achieve desired product characteristics.

4.3 Follow standard recipes and make food quality adjustments  within scope of responsibility.

4.4 Select baking conditions, required oven temperature and bake pastries to achieve desired product characteristics.

4.5 Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.

4.6 Store reusable by-products of food preparation for future cooking activities.

5. Decorate, present and store pastry products.

5.1 Enhance appearance and taste of pastries using suitable fillings, icings and decorations , according to standard recipes.

5.2 Visually evaluate pastries and adjust presentation  before displaying.

5.3 Use suitable serviceware to attractively present pastries according to organisational standards.

5.4 Display pastries in appropriate conditions to retain optimum freshness and product characteristics.

5.5 Store pastries and reusable by-products in appropriate environmental conditions .

This section describes the skills and knowledge required for this unit.

Required skills 

• initiative and enterprise skills to minimise wastage
• literacy skills to:

• read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
• write notes on recipe requirements and calculations

• numeracy skills to:

• weigh and measure ingredients for the quantity of pastries required
• determine cooking times and temperatures

• planning and organising skills to efficiently sequence the stages of food preparation and production
• problem-solving skills to:

• evaluate quality of ingredients and finished pastries and make adjustments to ensure a quality product
• adjust taste, texture and appearance of food products according to identified deficiencies

• self-management skills to manage own speed, timing and productivity
• technology skills to use food preparation and cooking equipment.

Required knowledge 

• culinary terms and trade names for:

• ingredients commonly used to produce pastries and pastry products
• a variety of classical and contemporary pastries and pastry products

• product characteristics of a variety of classical and contemporary pastries and pastry products:

• appearance
• colour
• consistency
• crust stability
• crust structure
• moisture content
• shape
• taste
• texture

• nutritional value of a variety of classical and contemporary pastries and pastry products
• historical and cultural derivations of a variety of pastries and pastry products
• contents of stock date codes and rotation labels
• indicators of freshness and quality of stocked ingredients for pastries and pastry products
• mise en place requirements for producing pastries, pastry products and fillings
• cookery methods for pastries, pastry products and fillings:

• adding fats and liquids to dry ingredients
• chilling ingredients and work surfaces
• cutting and moulding
• kneading and handling
• preparing and using fillings
• preparing and using pre-bake and post-bake finishes and decorations
• resting
• rolling
• stirring and aerating to achieve required consistency and texture
• weighing or measuring and sifting dry ingredients
• whisking, folding, piping and spreading

• appropriate baking temperatures and cooking times for pastries, pastry products and fillings
• equipment used to produce pastries and pastry products:

• essential features and functions
• safe operational practices

• storage of pastries and re-usable by products of their preparation:

• correct environmental conditions to ensure food safety
• appropriate methods to optimise shelf life.