Competency standard UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, produce, display and store a range of high quality gateaux, tortes and cakes in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes Select required commodities according to recipe and production requirements Prepare a variety of sponges and for gateaux, tortes and cakes to desired product characteristics Produce a variety of sponges and 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 for gateaux, tortes and cakes to enterprise requirements and standards Select correct oven conditions for baking sponges and for gateaux, tortes and cakes Unit Variables The Unit Variables provide advice to interpret the and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that are responsible for preparing, producing, displaying and storing gateaux, tortes and cakes within the labour divisions of the hotel and travel industries and may include: Food Production Commodities may include: Flours Sugars Fruits Nuts Eggs Milk Cream
Element 2: Prepare fillings, coatings, icing 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 Element 3: Assemble gateaux, tortes and cakes Assemble required commodities and/or preparations Assemble gateaux, tortes and according to recipe instructions Use appropriate equipment to assemble for gateaux, tortes and cakes Use correct techniques to assemble cakes for gateaux, tortes and cakes Element 4: Decorate and present/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 to enterprise standards using appropriate service equipment Gelatin Flavourings and essences. Chocolate Fats Water. Variety of sponges and cakes may include: Genoese sponges Commercial sponge Swiss roll Sponge fingers Specific to cultural feasts and celebrations Health and diet specific items, such as gluten free and fat free. Product characteristics is related to: Colour Consistency and texture Moisture content Mouth feel and eating properties Appearance. Equipment may include: Ovens Trays Racks Bowls Element 5: Store gateaux, tortes and cakes Mixing machine
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated for handling foods Marzipan shaping tools