Title: Prepare pastries.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Preparation should include

- identifying the type of pastry to be prepared (e.g., Danish pastry, sweet roll, pâte à choux)
- selecting the ingredients
- assembling mise en place
- scaling the ingredients
- mixing the ingredients
- creating the dough
- creating the filling
- filling the dough
- baking the product
- cooling the product
- storing the product.

Process/Skill Questions:

Thinking

- What is a meringue?
- What is a glaze?
- What is the difference between a topping and a filling?
- What are different types of filling?
- What are some appropriate thickening agents for fillings?

Communication

- How can the importance of proper mise en place in the production of pastries be communicated to employees?
- How can proper procedures and techniques for pastries be communicated to employees?

Leadership

- How does one determine when a pastry is done?
- How can the importance of proper selection of ingredients, mise en place, and method of preparation be emphasized to employees?

Management

- How does one determine which filling or topping is suitable?
- What are cost and labor factors to be considered when preparing fillings?
- What factors should be considered when choosing type of pastry?