D1.HPA.CL4.02 Trainee Manual - Lancaster High School

Prepare and display petit fours

D1.HPA.CL4.02

Trainee Manual

Prepare and display petit

fours

D1.HPA.CL4.02

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II)

Copyright: Association of Southeast Asian Nations (ASEAN) 2012

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.

Additional images have been sourced from Flickr and are used under:

http://creativecommons.org/licenses/by/2.0/deed.en

http://www.sxc.hu/

File name: TM_Prepare_&_display_petit_fours_final

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© ASEAN 2012 Trainee Manual


Table of contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Introduction ....................................................................................................................... 9

Element 1: Prepare and display petit four glace .............................................................. 11

Element 2: Prepare and display marzipan based petit fours............................................ 25

Element 3: Prepare and display petit four sec ................................................................. 35

Element 4: Prepare and display caramelised petit fours .................................................. 43

Element 5: Store petit fours ............................................................................................. 49

Presentation of written work ............................................................................................ 53

Recommended reading ................................................................................................... 55

Trainee evaluation sheet ................................................................................................. 57

Introduction to trainee manual

© ASEAN 2012 Trainer Guide

Prepare and display petit fours 1


To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a „toolbox‟ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The „toolbox‟ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees‟ chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of „Recognition of Prior Learning‟ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


2 © ASEAN 2012 Trainer Guide Prepare and display petit fours

Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading „Unit Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into „Elements‟ and „Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The „Performance Criteria‟ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them „nominal‟ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the „Assessment Matrix‟. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including „Observation Checklist‟ and „Third Party Statement‟. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor



Unit descriptor


This unit deals with the skills and knowledge required to Prepare and display petit fours in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HPA.CL4.02

Nominal Hours:

35 hours

Element 1: Prepare and display petit four glace

Performance Criteria

1.1 Prepare petit four bases

1.2 Cut and assemble bases for petit four glace

1.3 Prepare and flavour fillings to required consistency

1.4 Prepare petit four glace for glazing

1.5 Decorate petit four glace to enhance customer eye appeal

1.6 Display petit four glace

Element 2: Prepare and display marzipan based petit fours


2.1 Prepare and flavour marzipan

2.2 Shape marzipan

2.3 Prepare marzipan for glazing

2.4 Decorate marzipan petit fours to enhance customer eye appeal

2.5 Display marzipan petit fours

Element 3: Prepare and display petit four sec


3.1 Prepare and bake selection of petit four sec


3.3 Prepare petit four sec for glazing

3.4 Decorate petit four sec to enhance customer eye appeal

3.5 Display petit four sec

Unit descriptor

4


Element 4: Prepare and display caramelised petit fours


4.1 Select fruits/nuts

4.2 Prepare products

4.3 Prepare coating for fruits

4.4 Coat caramelised petit fours

4.5 Display caramelised petit fours

Element 5: Store petit fours


5.1 Store at correct temperature and conditions

5.2 Maintain maximum eating quality, appearance and freshness

Assessment matrix



Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

Work

Projects

Written

Questions

Oral

Questions


1.1 Prepare petit four bases 1.1 1 1

1.2 Cut and assemble bases for petit four glace 1.3 2 2


1.2 3 3

1.4 Prepare petit four glace for glazing 1.3 4 4

1.5 Decorate petit four glace to enhance customer eye appeal

1.4 5 5

1.6 Display petit four glace 1.5 6 6


2.1 Prepare and flavour marzipan 2.1 7 7

2.2 Shape marzipan 2.2 8 8

2.3 Prepare marzipan for glazing 2.2 9, 10 9

2.4 Decorate marzipan petit fours to enhance customer eye appeal

2.3 11 10

2.5 Display marzipan petit fours 2.4 12 11


3.1 Prepare and bake selection of petit four sec 3.1 13 12


3.2 14 13

3.3 Prepare petit four sec for glazing 3.2 15 14

3.4 Decorate petit four sec to enhance customer eye appeal

3.2 16 15

3.5 Display petit four sec 3.3 17 16

Assessment matrix

6


Work

Projects

Written

Questions

Oral

Questions


4.1 Select fruits/nuts 4.1 18 17

4.2 Prepare products 4.1 19 18

4.3 Prepare coating for fruits 4.2 20 19

4.4 Coat caramelised petit fours 4.2 21 20

4.5 Display caramelised petit fours 4.3 22 21


5.1 Store at correct temperature and conditions 5.1 23 22

5.2 Maintain maximum eating quality, appearance and freshness

5.2 24 23

Glossary



Glossary

Term Explanation

Atomiser Devices for converting a liquid (colour) into a fine spray under pressure by blowing or depressing an air- filled rubber bulb.

Cachous Small silver coloured candied sugar balls used for decorating petits fours.

Candied fruit Glace fruits.

Egg wash A little milk and a small pinch of salt added to egg yolk.

Financiers A petit four base made by folding fine almonds into beaten egg whites, then adding liquid butter.

Fondant Low moisture content sugar syrup containing a small quantity of invert sugar which has been rapidly cooled so that the sugar crystals are very small in size.

Frangipane A mixture of butter, sugar, eggs, almonds and flour baked in a sweet paste base.

Ganache Mixture of chocolate and cream, usually 2:1

Glace fruit Fruit preserved by impregnation with concentrated sugar syrup.

Lemon zest Referring to the finely grated oily skin of washed untreated lemons

Marzipan To marzipan paste sifted pure icing sugar is added up to equal quantity (1:1). Small amounts of glucose syrup may be added.

Marzipan paste A manufactured paste containing 2/3 blanched almonds and 1/3 sugar.

Sponge sheets Sponge baked into thin sheets.

Stock syrup Sugar and water brought to boil and any forming scum removed, then stored in a clean container (five parts sugar plus 10% glucose in four parts water).

Sugar syrup See stock syrup: used to carry alcohol or strong flavours into plain sheets of sponge, also to add moisture to old product

Glossary

8


Introduction



Introduction

Petit Fours literally translate to „a small oven‟. The name is said to have originated from the practice of cooking small pastries. A petits four, that is to say, in a low temperature oven.

Petit Fours refer to:

Small biscuits and cakes tastefully decorated

Sweetmeat and cakes designed to be served as dessert, with after dinner coffee or with cocktails.

A good selection of Petit Fours should be small (could be in different shapes) and attractive, light, delicate, crisp and fresh and designed to be swallowed in one mouthful.

There are two distinct types of Petit Fours:

Petit Fours glacé meaning iced with fondant

Petit Fours sec meaning dry.

Petit Fours are prepared from a variety of patisserie materials. Generally, Petit Fours are small pieces that have been baked

While the emphasis is on small, non-baked confectionery items like caramelised and glace fruits, marzipan shapes or other small sweet delicacies are also served as Petit Fours.

Petit Fours are using served with coffee (one or two pieces per person) or displayed on buffets.

They also go well with sabayon, ice creams, sorbets, fruit fools and mousses and are used to decorate special gateaux and charlottes (Charlotte Royal) on a menu.

Petit Fours are sometimes called:

Mignardise: Small delicacies

Friandise: Small dessert dainties

Sweetmeats: Usually marzipan based with flavours, nuts and dried fruits added.

Introduction

10


Categories of petit fours include:

Petit Fours Sec: Dry

Petit Four Glace: Iced or glazed

Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling.




Element 1:

Prepare and display petit four glace

1.1 Prepare petit four bases

Petit Fours glacé are generally either glazed with fondant or dipped in chocolate before the final decoration is added.

The term glacé is also used to indicate any iced pastry. Such as a small tartlet or those made from pate a choux or meringue.

They must be small enough to be consumed in one to two bites.

Small almond cakes may also be wrapped in marzipan or modelling chocolate and served as petit fours.

Petit four bases can be made from any edible product.

Normal products used are:

Sponge

Cake

Shortbread

Pastry

Chocolate

Marzipan

Choux pastry.

Main requirement of a petit four base is that it is strong enough to 'hold' the petit four when it is picked up by the customer to be eaten.

Sponge

Normally sponge is baked in thin sheets and they are layered' together with flavoured filling that will act as an adhesive to hold the sheets of sponge together.

The sponge sheets can be plain or flavoured.

The sheets can be just a carrier for the filling, especially chocolate.

When the sponge sheets are layer with the filling they are stored for a period of time for the sheets and filling to bond and then the sheet is cut into small pieces:

Cut into a variety of shape

Most economical is square or rectangular

Half moon, triangular or diamond shape

Round or oval is less efficient as there is more wastage with these shapes.


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Cake

Cake can be baked in shallow trays of depths of 1-2cm, topped with soft topping then cut to shape desired similar to Sponge sheets.

Shortbread

A mixture of flour, fat and sugar, enriched with egg and has a 'short' eating quality. A firmer variety of shortbread with a formula of 2:1:1.

2 parts flour, 1 part sugar, 1 part butter or fat.

This formula produces a firmer shortbread that will resist the migration of moisture from the filling to the base. It will then hold together better when the customer picks the petit four up in their fingers.

Pastry

A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet filling is used.

Chocolate

When working with ganache, a soft mixture of chocolate and cream can be presented in a base of hard chocolate. This chocolate has been melted and 'tempered' then spread thinly onto parchment paper and allowed to set. At the point of setting it is cut into shapes with a warmed metal knife or cutter.

Marzipan

Marzipan can be used as a base for petit fours.

Choux pastry

Choux pastry is made by boiling water and fat, adding flour and cooking panada.

As the panada cools, eggs are incorporated.

This batter is then piped to size and baked.

The baked cases are then filled with desired flavoured creams then decorated.

The pieces are small.

Variety of filling is limited only by the imagination.




1.2 Cut and assemble bases for petit four glace

Bases for petit four glacé

Before you can assemble your petit fours the basic principle is the same.

Mise en place, ‟everything in place‟ before you start.

Normal

Sponge sheets, plain vanilla flavour

Binding agent, normally jam, apricot

Or

Flavoured butter cream.

Chocolate

Sponges sheets, chocolate

Raspberry jam

Or

Ganache.

Classical Opera cake

Marzipan and butter enriched sponge sheets

Ganache

Coffee flavoured butter cream.


14


Normal Assembly

What is needed?

Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

When assembled the combined height will be approximately 3cm high (1.25 inches)

Apricot jam, smooth texture, no lumps

Baking paper 2 sheets.

Method of Assembly

Lay 1 sponge sheet on a sheet of baking paper

This is to make it easy to move around the bench

Make sure the paper the sponge sheet was baked on is removed

Spread a thin layer of apricot jam over the sponge sheet

Place a second sheet of sponge on top

Press firmly into place

Remove any loose sponge crumbs

Spread a second layer of apricot jam thinly over sponge sheets

Take a third sheet of sponge and turn over so bottom of sponge sheet is on top

Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of sponge firmly together

Place a metal tray on top and allow layered sponge sheets and apricot jam to bond

If using butter cream the product needs to be cooled so the butter cream sets firm

Product needs to stand, while being weighted down for at least 2 hours

Butter cream products need to stand in cool environment until they are firm.

Cut bases to the desired shape

The biggest shape that these petit fours are cut into is square.

Why? Less waste.

Any shape can be used but accuracy of cutting is essential. Minimising waste will increase yield therefore profits increase.

Size

Variety of shapes

Consistency in size and shape.




Shapes to cut

A lot of product can be lost when a curved shape is used. Up to 20%.

Triangle Shapes

Square cut


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1.3 Prepare and flavour fillings to required

consistency

Fillings will vary according to selling price, storage requirements and marketplace requirements.

Jams, various flavours

Ganache

Butter creams.

Jams

Jams are high in moisture and carry good flavours. There role is to bind, add flavour and moisture to a product that is normally dry in texture. These do not need refrigeration.

Jam needs to be blended until a smooth consistency is achieved, no lumps, as they will tear at the fabric of the sponge sheet.

Ganache

Ganache is a mixture of chocolate and cream. It is well liked but it is expensive to produce. Ganache will carry alcohol flavours well to add interest to the petit fours.

These can stand in non refrigerated areas. Ganache needs to be allowed to cool to room temperature and then blended until smooth. When ganache is agitated it must be worked quickly as it will set.

Butter creams

Butter creams can be flavoured to desired standard, adds good mouth feel and cuts well when cold.

Needs to be chilled before cutting. Will stand in non refrigerated environment for short periods of time.

Butter creams are versatile for decorating the tops of petit fours as they can be flavoured and easily piped. But it damages easily when at room temperature.

When butter cream is made it needs to be kept at a temperature that will not give adverse reaction to customers.

To use butter cream it needs to be pliable and smooth.




1.4 Prepare petit four glace for glazing

Introduction

Glazing should include:

Jams

Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to be applied thinly and then given the opportunity to dry. Care needs to be taken when cutting.

Creams

Creams make a food topping. If using fresh cream then the product will need to be kept chilled and time spent at room temperature is kept to a minimum.

Chocolate

Chocolate makes a good glaze but is difficult to cut. Structure can be modified to make the cutting easier and make eating quality softer. Modern techniques will spray chocolate to coat. Give interesting textural interest to finished coating.

Fondant

Fondant is the classic enrobing agent. If it is tempered correctly, it should give a brilliant shine to make eye appeal to the customer.

Ganache

Ganache is excellent. Consistency can be adjusted to suit needs.

To apply any of these glazes the petit four needs to have sharp edges and smooth lines.

Surface needs to be dry and free of moisture. If the surface is not dry then the glaze may not bind to the surface of the petit four.


18


1.5 Decorate petit four glace to enhance customer

eye appeal

Introduction

Iced petit four glacé can be decorated after being iced to add:

Wow factor

Eye appeal

Visual and textural diversity.

Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream is used to raise the height of another decoration to be place on top.

Piped chocolate is applied using a paper piping bag.

How to make a paper piping bag

ANTA: Prepare and display petit fours: 2003




Petit Four Designs


20


Decorative Designs




1.6 Display petit four glace

Introduction

Petit Fours are normally served with coffee after the meal. Petit four sec is popular here because they are sweet and do not need refrigeration.

Almond goods

Small shortbreads.

Classical display in larger hotels would be on large platters. Service staff would choose customer request as required.

Variation on the equipment to display is immense. It can be elaborate chocolate stands and toffee croquant stands.

Normally presented on small trays with a selection for the day.

Not well displayed

Insufficient space

Wrong shaped plate

Some product over baked.

Designing layout

Displays need to be consistent in design

Should have alternating profiles; different heights on different products

Shapes should alternate.


22


Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer by the agreed date.

You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with your Trainer.

The student will need to complete a plan to produce at two different recipes of petit four glace.

Plan is to include completed recipe with all ingredients and methods of production.

List of all equipment that will be needed to produce the petit four glace.

1.1 Produce two types of bases for petit four glace

Sponge

Shortbread

Japonaise

Choux pastry

1.2. Produce two different types of filling.

Jams

Ganache

Mousse

Marzipan

1.3. Define two different styles of glaze

Sugar fondant

Ganache

Sugar frosting

1.4. Decorate the two styles to enhance customer appeal.

Motifs

Glace fruits

1.5 Display completed 'petit four' to be assessed

Platters

Plates.




Summary

Prepare and display petit four glace

Prepare bases

Production of the bases is the easy part

Sheet bases need to be thin and even across all the area

Lumps and bumps look bad when cut

Bases made out of any dry pastry cake or sponge.

Cut to shape

Any shape can be used but wastage needs to be costed into production

Best shapes are straight lines

Cut small.

Glazing

Do not prepare glaze too far ahead or it may lose shine, gloss, heat

The preparation will need to be done again

Product must be dry

Have plenty of workspace.

Decorate to enhance appeal

Plan the decoration

Not too big

Complement the petit four.

Display

Consistent shape

Consistent configuration

Alternating height and profiles.


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Element 2:

Prepare and display marzipan based

petit fours

2.1 Prepare and flavour marzipan

Marzipan is a sweetened mixture of ground almonds, liquid glucose/eggwhites, corn syrup/sugar syrup and either icing sugar or caster sugar. It is also known as almond paste.

Marzipan is very versatile paste. Petit Fours based on a marzipan are attractive and popular for their colour and appearance and their delicate pleasing taste.

Marzipan

Group Ingredients Quantity

A Almond meal, blanched

Icing sugar

200g

275g

B Brandy

Almond extract

1tsp

1 drop

C Sugar syrup

Glucose, warm

100ml

+/- 40g

Method

1. Sift the icing sugar and combine ingredients from group A into a bowl

2. Add the ingredients from group B and gradually add the warm glucose

3. Knead unit it forms like a dough

4. Wrap tightly.

When the marzipan is made it needs to be stored and protected from the air. It will dry and these dry pieces will have an unpleasant mouth feel if allowed to be incorporated into the mix.


26


After making, marzipan can be prepared in several ways:

Piped or Cut Out Marzipan

Bake in a hot oven until golden brown. To bake marzipan it must have a higher proportion of sugar. If the proportion of sugar is too high, the marzipan will boil instead of bake. This will adversely affect the taste and appearance of the finish creation.

Marzipan Fancies

Using marzipan and adding different types of flavoured paste, nuts, liqueurs or preserved fruits.

To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or coloured.

If too firm it can be softened with stock syrup.

Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of the hand first round, then elongated to fit the cavity of the fruit.

About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or prunes are stuffed with marzipan, and then rolled in the palm of the hand to smooth.

With the back of a small knife, three to four lines are marked on the marzipan that sticks out of the date (prune).

The pieces are now rolled in caster sugar or after having dried, dipped into caramel.

For other varieties, even sized small flavoured and/or coloured pieces are shaped round, then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut halves, then rolled in sugar or caramelised.

To glace cherry haves or nut quarters are attached (lightly pressed on) to both sides of a small ball of marzipan, then rolled in sugar or coated with caramel.

For display or service, they are set in little petit four paper cups.

Modelled Marzipan

Marzipan modelled into various fruit shapes and vegetable, then coloured and sealed.

To retain the eating quality and to extend the shelf life, the marzipan is sprayed with a thin coat of cocoa butter (commercially available in a spray can).

Marzipan can absorb moisture or dry out so careful storage is essential.

If it absorbs moisture it will become to dissolve

If marzipan dries out it will begin to ferment.

To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.

Hygiene

When working with marzipan, hygiene and cleanliness of equipment, utensils, work space and hands are of the utmost importance.

Marzipan is a very versatile paste. Petits fours based on marzipan are attractive and popular for their colourful and/or appetising appearance and their delicate pleasing taste.




2.2 Shape marzipan

Introduction

They can be prepared in several ways:

Marzipan modelled into various fruit shapes, then coloured and sealed

Marzipan fancies, using flavoured marzipan with nuts or preserved fruit

Piped marzipan, browned in a hot oven, coated with glaze while still hot.

Modelled marzipan

Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit/liqueur concentrates), is rolled into sausage shaped lengths of equal size and thickness.

Cut into uniform small pieces (10–12 g), the marzipan is shaped into seamless round balls.

Using the palm of the hands, the basic form of the fruit to be represented is modelled next.

Marzipan modelling tools are used to further shape the pieces.

Modelling Tools: Prepare and display petit fours; ANTA 2003


28


The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in between, to allow easy and even access for spraying with colour.

Powdered food colouring is mixed with clear spirit concentrate and sprayed on to the marzipan fruits with an atomiser or air brush and then allowed to dry.

Banana shapes benefit from having a few fine brown lines brushed on, likewise some varieties of apples and pears.

To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a thin coat of cocoa butter (commercially available in spray cans).

Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch dried in a warm oven with the oven door left ajar, peach and apricot shapes are gently dabbed for a velvety appearance.

For display or service, the marzipan fruits are set into small petit four paper cups and arranged attractively for service or display.

For storage, they keep quite well if covered for protection from dust and odours in a cool and dry area.

When working with marzipan, hygiene and cleanliness of equipment, utensils, work space and hands are of utmost importance.

A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic gloves for good hygiene. Marzipan should be exposed to a minimum of handling.

Marzipan fancies

Marzipan is flavoured and/or coloured and used for stuffing dates or prunes or topped with or sandwiched between nuts and glace fruits.

To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum, etc.) and/or coloured and if rather firm, softened with a little stock syrup.

Even-sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of the hands first round, then elongated to fit the cavity of the fruit. About 1/4 to 1/5 of the marzipan used should be visible.

Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the palm of the hand to smooth

With the back of a small knife, three to four lines are marked onto the marzipan that sticks out of the date (prune)

The pieces are now rolled in caster sugar or after having dried, dipped into caramel.

For other varieties, even-sized small flavoured and/or coloured pieces are shaped round, then topped with a piece of glace pineapple or half glace cherry or walnut or pecan nut halves, then rolled in sugar or caramelised.

Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on) to both sides of a small ball of marzipan, then rolled in sugar or coated with caramel.




Remember:

Pay particular attention to cleanliness and hygiene

Ensure uniformity in product size

Always start with a seamless ball when modelling marzipan

Avoid excessive handling of marzipan

Adjust marzipan consistency to be just pipeable

Ensure correct oven temperature when browning piped marzipan

For display or service, they are set in little petit four paper cups.

2.3 Prepare marzipan for glazing

Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not adhere to the surface of the product.

Jams will need to be applied when boiling so the surface will dry to touch when cool. If the jam is not boiling it will not be „dry to touch‟ when it has cooled.

Chocolate can be used but good tempering is required. This is best applied to individual pieces that require no cutting. Pure chocolate will crack when cut.

Ganache is a mixture of cream and chocolate. A firmer mix can be applied to flavoured marzipan and after it is dried it will then „cut‟ well. If pure chocolate is used it may crack and look of finished product will be diminished.

Fondant is good for glazing but the surface will need to be coated to stop the fondant from soaking into the marzipan.

Food Lacquer and cocoa butter are available to use. Some are in spray aerosol cans and some can be applied with a brush.

Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It is hardened gum on the outside of the tree.

Ground to fine white powder it is added to water and boiled. Apply to product while still hot it will cool with a pleasing sheen.

Add 1 part powder to 4-5 parts water

It is difficult to dissolve and it must be bought slowly to the boil and it must be whisked gently to break up any lumps

When cool leave in clean container until needed

Apply to hot product immediately upon removal from oven.


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Remember:

Application to hot product will evaporate off excess moisture and a nice sheen will remain

Application to cold product will make the product soggy.

Sugar water (syrup) does not make a good glaze for marzipan products.

Toffee Candy is used to glaze flavoured marzipan when it is:

Sandwiched between nuts

Stuffed into dates.

The toffee candy (caramel) has a very short shelf life as it attracts moisture from the air.

For this to be used it will have to be sprayed with food grade lacquer from aerosol spray.

2.4 Decorate marzipan petit fours to enhance

customer eye appeal

Decorating the finished product add customer interest and 'eye' appeal. Most marzipan petit fours would be decorated before they are glazed.

Chocolate

Chocolate can be applied directly to the finished product. This tends to be brittle and breaks easily. Ganache that is firm can be applied and after it is set it can be cut if needed.

Fondant icing

Fondant is used in cool climate countries like Australia and Europe. It is available in Asia but only from specialist suppliers.

Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear solution turns white and when it is smooth it needs to be sorted until cool and needed.

To use fondant (temper):

Fondant when it is applied to any product it should 'shine' and be touch dry when cool. Meaning it does not stick to the fingers when touched

To temper fondant it needs to be heated to 39°c over a bain-marie

To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)

This is used so the fondant will flow and have a seamless finish with no folds.

Fondant can be tempered to be very thin so minimal is used. All the time not allowing temperature to rise over 42°C. If temperature rises too much above 32°C is will lose its shine and look dull and unappealing.

Non-parrels

Small pieces of brightly coloured sugar candy that are used to decorate cakes. Can be applied before baking or after coating with glaze. Rarely used in this level of presentation.




Glace fruits

Glace fruits used to be a popular way of preserving fruits. Glace fruits are very stable at room temperature and do not need refrigeration. The shine exuded comes from being dipped in sugar solution many times and being allowed to dry before being dipped again.

There is a wide variety of glace fruits available. They will need to be cut to size and this is very time consuming.

Also would normally be applied to marzipan before baking, glaze then applied to seal.

2.5 Display marzipan petit fours

Introduction

Attractively displayed petits fours are great product for catching the customers‟ attention.

They look most attractive when arranged neatly and with thought given to the repetition or alternation of shapes, colours and decorations.

Decorated petits fours (in particular the iced variety) lend themselves to immaculate craftsmanship and decorating skills.

To attract the respect for this work, a neat uncluttered, clean and tidy display is essential.

This greatly affects the visual impact and appreciation of the viewer and will tempt the customer to indulge.

All varieties of petits fours are best if served fresh.

Displaying on ceramics plates and platters, glass mirrors trays can look very effective in buffet style service.

Individual serves of 3-4 pieces per plate is for effective for modern coffee service.


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Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer.

You must submit documentation, suitable evidence or other relevant proof of completion of the project by the agreed date.

The student will need to complete a plan to produce at two different recipes of petit four glace.


List of all equipment that will be needed to produce the petit four marzipan.

2.1 Produce marzipan and develop two flavours for:

One baked marzipan product

One non baked marzipan product

2.2. Provide a sketch or design for the finished product

2.3. Apply a glaze and decorate marzipan

Sugar fondant

Ganache

Sugar frosting

Motifs

Glace fruits

2.4 Display completed 'petit four' to be assessed

Platters

Plate

Tile

Height alternation

Alternate profile.




Summary

Prepare and display marzipan based petit fours

Prepare and flavour marzipan

The preparation of the marzipan can be purchase quality product

To make marzipan is just adding another step. Purchase quality ingredients and acquire a reputable recipe and produce marzipan

It can be easier to just purchase quality product

Flavour with quality flavours

Variation need to compliment the medium of marzipan.

Shape and prepare for glazing

Marzipan can be shaped to any design

To glaze the surface needs to be dry.

Decorate and display marzipan petit fours

Design and prepare all mediums for decoration before beginning

Display to highlight elegance in the product

Alternate shapes

Alternate height elevation.


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Element 3:

Prepare and display petit four sec

3.1 Prepare and bake selection of petit four sec

Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.

Shortbreads

Small pieces baked in the oven.

Variation of this style is limitless.

Plain butter shortbread with minimal flavour; vanilla

Roasted nuts like almonds, hazelnuts, walnuts, peanuts can be added whole or chopped

Spices can also be added to add to flavour.

When chilled shortbread can be cut from the disc or from formed blocks to desired shape and thickness.

The dough can also be rolled out into sheets and multitude of shapes can be acquired from special made cutters.

Doughs can be flavoured with spices, nuts and glace and dried fruits.

Before baking, doughs can be rolled in sugar or nuts.

When baked products are cooled the product can be can be finished by dipping in chocolate, apply icing to surface and allow drying.

Puff pastry

Rolled, shaped and cut with sugar: palmiers.

Works well in warmer climate, but not humid climates.

Honey doughs

Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat and baked then glazed with boiled sugar brushed on to leave white sugar coating

Gingerbreads; variety abounds, soft or hard, shapes variable

Can be baked and cut to shape making delightful petit four sec.

Meringue products, flavoured and baked can also be used as petit four sec.

Japonaise; meringue, with ground nuts added and piped to shape, baked then decorated.


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3.2 Prepare and flavour fillings to required

consistency

Fillings for petit fours

Ganache

Ganache can be used as a filling between shortbread pieces or sheets of shortbread that are then cut to size, its use is varied and can be utilised in many ways.

Ganache can be flavoured with alcohol or no alcohol flavourings, roasted chopped nuts can be added. It is stable at room temperature and can be adapted to work in warm, humid climates as well.

Jam

Jam is piped onto one piece then another piece is placed on top and 2 pieces bond.

Butter cream

Butter cream will sit at room temperature for several days. It colours well and can be flavoured with anything of your choice.

Marzipan

Marzipan can be used as a filling. Normally blended with:

Flavouring

Colouring

Softening agent such sugar water.

Sugar water needs to be added in moderation and if left for too long fermentation can occur.

Dried fruits

When added to binding agents they make flavoursome fillings for many pastries.

Roasted nuts and dried fruits bound in small amounts of jam work well in shortbread

Dried fruits mixed into marzipan also add interest.

Ingredients with low water activity make the best fillings. Too much moisture will soften the dry pastry and make them less palatable to customer.




3.3 Prepare petit four sec for glazing

Petit four sec can be served plain or glazed.

Glazing can take place:

Before they go into the oven or

After they are baked.

Effect of Glazing

Glazing will give sheen to the finished products:

Egg wash applied before baking will give a pleasing eye appeal to the finished product

Sugar applied before the baking process will give textural crunch to the baked product. If baked at high enough temperature it will caramelise and give a clear finish

Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch and add flavour to product

Gum Acacia (Gum Arabica) applied while baked gingerbread is still hot will give a pleasing sheen to the cooled product

Ganache applied correctly give an appealing finish

Fondant is versatile, can be coloured, flavoured and if prepared correctly looks appealing and will stand at room temperature for several days.

For glazing to be applied to the petit fours before or after baking the product needs to be dry and free from foreign objects.

Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished product.


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3.4 Decorate petit four sec to enhance customer

eye appeal

Introduction

Decorations need to add eye appeal and also should be in keeping with the theme of the product.

Decorations should be:

Simple

Small

Easy to apply.

Decorations can be:

Roasted nut slivers or portions

Candied fruit portions

Piped ganache.

Decorations for petit four sec need to be simple to be in keeping with the term 'sec' (dry). If they get to complicated then the product become too difficult to handle.

Keep them simple.




3.5 Display petit four sec

Introduction

Petit for 'sec' worst enemy is moisture from the air.

Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for too long in the open will lose that crispness and be dull to eat.

Petit four 'sec' are best displayed:

Long rows on plates or platters

If served individually they should be placed on plates evenly spaced

3- 4 pieces per person is normal.

If they have been out on display and not consumed then they are then discarded.

As per Food Safety Plan (FSP) requirements, any food that has been on display or served

to customers and not consumed then it needs to be discarded because 'control' has been lost.



Decorated petits fours (in particular the iced variety) lend themselves to immaculate craftsmanship and decorating skills.




Displaying on ceramics plates and platters, glass mirrors trays can look very effective in buffet style service.

Individual serves of 3-4 pieces per plate is for effective for modern coffee service.


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Work Projects



The student will need to complete a plan to produce at two different recipes of petit four sec.


List of all equipment that will be needed to produce the petit four sec.

3.1 Two different recipes and shapes of petit four sec:

One is to be sandwiched so filling will have to be nominated and prepared.

3.2. After baking petit four sec is to be glazed:

Dipped in chocolate

Dusted with icing sugar

Keep it simple.

3.3. A plan of display outlay will need to be shown on:

Draw display on A4 paper showing position and shape of petit four.




Summary

Prepare and display petit four sec

Prepare and bake selection of petit four sec

Petit four sec tend to be pastry or shortbread based.

Can have dried fruits or nut inside.

Outside of petit four tends not to have a glaze. Chocolate may be piped over part of petit for but not totally covered.

Butter shortbread with a spot of jam sandwiched between two pieces

Viennese shortbread with a small piece of glace cherry on top

Keep it simple.

Prepare and flavour fillings to required consistency

Petit four sec tend not to have much filling.

Jam

Ganache

Butter cream.

Small spots to get binding effect.

Petit four should not have moisture from bonding agent.

Prepare petit four sec for glazing

Can be glazed before going into oven

Sugar applied to surface will glaze when heat is applied or will give 'crusty' texture to baked product

If glaze is going to be added the product surface needs to be clean, smooth and dry.

Decorate petit four sec to enhance customer eye appeal

Decoration can be applied before or after baking.

Glace fruit applied to shortbread before baking will add splash of colour to end product.

Display petit four sec

Normal display characteristics need to be given

Highlight attributes of product

Show craftsmanship in display

Alternate shapes to improve eye appeal

Alternate heights to break up profile.


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Element 4:

Prepare and display caramelised petit

fours

4.1 Select fruits/nuts

Introduction

Caramelised sugar can be used to 'glaze' petit fours before they are served.

Caramelised petit fours have a very short shelf life unless the sugar is sprayed with lacquer after it is applied. Sugar breaks down when it stands for too long at room temperature.

'Breaks down' is a term used to describe the action of moisture from the air attaching itself to the sugar and dissolving the sugar. The surface becomes sticky and the sugar just runs off the product.

Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.

Any product that is going to be coated with caramel will need to be dry in texture.

Strawberry and grapes can be dipped in caramel but only have a life span of a couple of hours. 30-40 minutes is best.

The main problem here is the moisture from the inside of the fruit weeps out and the hard caramel falls off of the product.

Caramelised nuts and marzipan work better as the product is dry and will carry the caramel better. Even here the life span is only a few hours unless a food lacquer is applied.

Dried fruits can be caramelised with success as there is low moisture content.

When fresh fruit is dipped the moisture inside „boils‟ and structure of the fruit just under the skin breaks down and the resulting moisture weeps through the skin and releases the caramelised sugar from the surface.

Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour mixtures are excellent candidates for coating with caramel.

The caramel will hold longer as the product is lower in „water‟.

Fresh dates and dried apricots stuffed with flavoured marzipan.

Nuts like walnuts should be chosen for their whole halves, no chips of breakages to the nut piece. Two walnut halves with a ball of flavoured marzipan between.


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4.2 Prepare products

To caramelise the product it needs to be on a tray.

All the products need to be clean and dry for the caramel to adhere.

Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be intact.

Orange segments needs to have all string and pith removed.

Grapes need to be in small clusters of 2 or 1.

Nuts should be slightly roasted; raw nuts have a diminished flavour to them.

To dip in caramel product and equipment needs to be prepared before the making of the caramel.

Having a prepared surface to place the caramel dipped product is also important. An oiled surface will allow the caramel to cool and then not bond to the surface.

If hot caramel is placed onto an unprepared surface it will stick to the surface. The product will then crack when attempting to remove the product from that surface.

4.3 Prepare coating for fruits

Caramel is sugar that is cooked until it reaches a temperature of 156°C when it begins to colour. As the temperature increases so does the colour.

Caramel that has reached a temperature of 175°C is burnt, it will have the very dark, almost black colour and from this point on it loses sweetness and becomes bitter.

To make the caramel

Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water

Slowly heat until boiling, stirring to dissolve sugar before solution boils

When solution reaches boiling point add 10% liquid glucose of sugar weight

Stir gently to dissolve glucose

Skim any scum that rises to the top

Wash sides of pot down with pastry brush and cold water

Allow solution to cook until temperature reaches 160ºC

Do not stir the solution while it boils as this may cause crystallisation to occur

As solution rises above 160ºC it will begin to change colour to light amber colour

When solution has coloured to desired caramel colour, remove from heat and arrest the cooking process

Arrest the cooking process by placing base of pot into cold water

Leave in cold water until solution stops boiling

Now the solution is ready to use.

Speed and efficiency is needed here because as the solution cools the caramel becomes thicker and harder to work.




4.4 Coat caramelised petit fours

Dip the product into the hot caramel.

To do this takes some expertise.

Take a dipping fork into oil and then pick up the product and let it drop into the toffee.

Use the oil covered tynes of the fork to roll the product in the hot caramel and then remove the product from the hot caramel and the caramel covered product should slide off the fork onto the prepared surface that has been smeared with oil to prevent sticking.

Allow caramel to cool before removing to paper cup for storage.

Some product can be dipped by holding bottom of product and dipping 2/3 of the product into hot caramel. Care needs to be taken here as the danger of burning fingers is high.

Hold product above caramel and allow excess to flow back into pot. Sit product on oiled surface to cool.

Recommendation:

When working with hot caramel at is advisable to have a bowl of cold water next to you.

If the hot caramel touches the human skin it will cause very bad damage.

Do not try to wipe the hot caramel off as it will just cause more damage.

Place the affected area into the cold water. This will cool and set the caramel. It can then be peeled off with minimal damage to skin surface.

The damage is already done and blisters will ensure.

This technique is about minimising further damage to other parts of the body.

Trying to wipe the hot toffee off with the other hand only burns the other hand

Placing finger into mouth only burns the tongue and roof of mouth.

Where would you rather have the blister?

On tip of finger or inside your mouth?


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4.5 Display caramelised petit fours






Displaying on ceramics plates and platters, glass, mirrors, trays can look very effective in buffet style service.

Individual serves of 3 - 4 pieces per plate is for effective for modern coffee service.

Caramelised petit fours need to be served fresh and in paper containers. This makes it easy for the customer to handle them.




Work Projects



4.1 The student will need to complete a plan to produce at two different recipes of caramelised petit four and six portions of each.

Plan is to include completed recipe with all ingredients and methods of production

List of all equipment that will be needed to produce the caramelised petit fours.

4.2 One fruit and one nut product:

Nut product should include flavoured marzipan.

4.3 Discuss how the product needs to be prepared for the caramel to bond.

Discuss preparation of surface that product needs to be placed to cool.

4.4 Draw a diagram of how the caramelised petit four will be displayed.


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Summary

Prepare and display caramelised petit fours

Select fruits/nuts

Fruits should have skin intact and have stem attached for easier handling

Fruit needs to be dry

Nuts need to be complete, with broken, chipped not to be included.

Prepare products

Product needs to be clean and smooth. No foreign matter attached

Marzipan flavour fillings between nuts or inserted into dates need to be prepared.

Prepare coating for fruits

Caramelised sugar needs to be heated to sufficiently high temperatures that it sets with a 'crack'

A light amber colour needs to be present; hence the name 'caramel'.

Coat caramelised petit fours

Care needs to be taken when handling the 'hot caramel'

Product needs to have a dry surface for the caramel to bond

Surface that product is placed to cool needs to have non stick ability - oiled.

Display caramelised petit fours

Normal display characteristics need to be given

Highlight attributes of product

Show craftsmanship in display

Alternate shapes to improve eye appeal

Alternate heights to break up profile.




Element 5:

Store petit fours

5.1 Store at correct temperature and conditions

All prepared petit fours will suffer from too much moisture in the environment.

A cool dry closed environment is best for storage of all petit fours except those that contain perishable ingredients like fresh cream.

Caramelised petit four will have a short life span as the caramel is hydroscopic and attracts moisture from the air. This moisture causes the sugar to soften and dissolve.

Product like fruit, grapes and strawberries will ooze moisture from their internal structure causing the caramel to dislodge from the surface of the fruit.

This is caused by the fact that the moisture just under the surface of the skin boils, breaking the cellular structure of the fruit and the moisture held inside seeps through the damaged skin.

90% of petit fours need cool dry environment for storage.

5.2 Maintain maximum eating quality, appearance

and freshness

It is a mistake to produce more than can be used in defined periods. It may be more economically viable to produce large numbers of a certain product.

To maintain freshness petit fours need to be finished as needed.

Part processing can be achieved like making shortbread and freezing.

Then bake as needed. But this does take space and time in freezer.

The best way to have fresh petit fours is to produce them regularly and as needed.

Protect finished petit four from adverse conditions to maintain structural integrity by enclosing in food safe containers.


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Work Projects



5.1 The student will need to complete a report on how they plan to store the petit four produced.

To protect from adverse conditions

To maintain integrity

To maintain freshness and customer appeal.

Report should cover all types of petit fours, petit four sec, glace, marzipan, or caramelised.

5.2 What are the environmental conditions that they need to be stored in to maintain integrity?

5.3. How do they need to be stored to maintain integrity to maintain eating quality and freshness?




Summary

Store petit fours

Petit fours will need to be kept in secure environment to keep freshness and eating quality enhanced for customer satisfaction.

Secure environment will depend on the type of petit four.

High risk ingredients will need to be in controlled environment.

Unbaked product will need to be frozen until ready for baking.


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Presentation of written work




1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep „on track‟. Teachers recognise and are critical of work that does not answer the question, or is „padded‟ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written Work

Types of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


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Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student‟s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher‟s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write „A nurse is responsible for the patients in her care at all times‟ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

Recommended reading



Recommended reading

Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann

Small, M & Fance, WJ, The International Confectioner, 1981

Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London

Taubner, Charrette Blohm, Great Cakes and Pastries, 1985, Hamlyn Publishing

Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn Publishing Group, Australia.

Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited, London, United Kingdom

Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand Reinhold, New York, USA

Richemont Craft School, Guide to perfect bakery and confectionary, 2nd Ed 1993, Richemont Craft School, Lucerne, Switzerland

Michel Saus, Advanced bread and pastry, a professional approach, Delmare Cengage Learning, New York, USA

Fance, W.J., The Student’s Technology of Breadmaking and Flour Confectionery, Routledge & Kegan Paul, 1981, ISBN 0 415 02561 3

Bennion, T.E. and Bamford, G.S.T., The Technology of Cake Making, 5th Edition, Leonard Hill Books, 1973, ISBN 0 249 44121 7

D1.HPA.CL4.02 Trainee Manual - Lancaster High School

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Transcript of D1.HPA.CL4.02 Trainee Manual - Lancaster High School