BREAD AND PASTRY PRODUCTION NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR BREAD AND PASTRY PRODUCTION NC II

The TESDA Course in BREAD AND PASTRY PRODUCTION NC II consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants)

A student who has achieved this TESDA Course in BREAD AND PASTRY PRODUCTION NC II is competent to be:

• Commis – Pastry
• Baker

BREAD AND PASTRY PRODUCTION NC II – TRAINING AND REGULATION MODULE

Course Title: BREAD AND PASTRY PRODUCTION
Level: NC II
Nominal Training Duration :

(Basic Competency) 18 Hours
(Common Competency) 18 Hours
(Core Competency) 105 Hours

Total Duration: 141 Hours

This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in these course qualifications should possess the following requirements:

• can communicate in basic English either oral and written;
• at least high school graduate;
• physically and mentally fit;
• with good moral character; and
• can perform basic mathematical computation
• With pleasing personality

COMPETENCIES REQUIRED IN BREAD AND PASTRY PRODUCTION NC II

To obtain this TESDA course in BREAD AND PASTRY PRODUCTION NC II, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (105 Hours)
TRS741379	Prepare and produce bakery products
TRS741380	Prepare and produce pastry products
TRS741342	Prepare and present gateaux, tortes and cakes
TRS741344	Prepare and display petits fours
TRS741343	Present desserts
UNIT CODE	COMMON COMPETENCIES (18 Hours)
TRS311201	Develop and update industry knowledge
TRS311202	Observe workplace hygiene procedures
TRS311203	Perform computer operations
TRS311204	Perform workplace and safety practices
TRS311205	Provide effective customer service
UNIT CODE	BASIC COMPETENCIES (18 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

This section gives the details and contents of the units of competency required in BREAD AND PASTRY PRODUCTION NC II. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in BREAD AND PASTRY PRODUCTION NC II.

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS
UNIT CODE : TRS741379

This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.

1. Prepare bakery products
   • Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures
   • A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics
   • Appropriate equipment are used according to required bakery products and standard operating procedures
   • Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards
   • Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
2. Decorate and present bakery products
   • A variety of fillings and coating/icing, glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences
   • Bakery products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences
   • Bakery items are finished according to desired product characteristics
   • Baked products are presented according to established standards and procedures
3. Store bakery products
   • Bakery products are stored according to established standards and procedures
   • Packaging are selected appropriate for the preservation of product freshness and eating characteristics

UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS
UNIT CODE : TRS741380

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

1. Prepare pastry products
   • Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures
   • A variety of pastry products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics
   • Appropriate equipment are used according to required pastry products and standard operating procedures
   • Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards
   • Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
2. Decorate and present pastry products
   • A variety of fillings and coating/icing, glazes and decorations for pastry products are prepared according to standard recipes, enterprise standards and/or customer preferences
   • Pastry products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences
   • Pastry products are finished according to desired product characteristics
   • Baked pastry products are presented according to established standards and procedures
3. Store pastry products
   • Pastry products are stored according to established standards and procedures
   • Packaging are selected appropriate for the preservation of product freshness and eating characteristics

UNIT OF COMPETENCY: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
UNIT CODE : TRS741342

This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required.

1. Prepare sponge and cakes
   • Ingredients are selected, measured and weighed according to recipe requirements, enterprise practices and customer practices
   • Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices
   • Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics
   • Appropriate equipment are used according to required pastry and bakery products and standard operating procedures
   • Sponges and cakes are cooled according to established standards and procedures
2. Prepare and use fillings
   • Fillings are prepared and selected in accordance with required consistency and appropriate flavors
   • Slice or layer sponges and cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preferences
   • Coatings and sidings are selected according to the product characteristics and required recipe specifications
3. Decorate cakes
   • Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices
   • Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences
4. Present cakes
   • Cakes are presented on accordance with customer’s expectations and established standards and procedures
   • Equipment are selected and used in accordance with service requirements
   • Product freshness, appearances and eating qualities are maintained in accordance with the established standards and procedures
   • Cakes are marked or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences
5. Store cakes
   • Cakes are stored in accordance with establishment’s standards and procedures
   • Storage methods are identified in accordance with product specifications and established standards and procedures

UNIT OF COMPETENCY: PREPARE AND DISPLAY PETITS FOURS
UNIT CODE : TRS741344

This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.

1. Prepare iced petits fours
   • Sponges and bases are prepared, cut and assembled according to standard recipes and enterprise requirements and practices
   • Fillings are prepared with the required flavors and consistency
   • Fondant icing are brought in accordance with the required temperature and established standards and procedures
   • Decorations are designed and used in accordance with establishment standards and procedures
2. Prepare fresh petits fours
   • A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures
   • Baked sweet paste are prepared and blended in accordance with establishment standards and procedures
   • Fillings are prepared and used the required flavors and correct consistency
   • Garnishes, glazes and finished are used in accordance with established standards and procedures
3. Prepare marzipan petits fours
   • Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with enterprise and client requirements
   • Marzipan fruits are coated to preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice
4. Prepare caramelized petits fours
   • Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or glazed or any coating specified by the enterprise
   • Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards
5. Display petits fours
   • Appropriate receptacles are selected and prepared for petits fours
   • Petits fours are displayed creatively to enhance customer appeal
6. Store petits fours
   • Petits fours are stored in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness
   • Petits fours are packaged in accordance with established standards and procedures

UNIT OF COMPETENCY: PRESENT DESSERTS
UNIT CODE : TRS741343

This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments.

1. Present and serve plated desserts
   • Desserts are portioned and presented according to product items, occasion and enterprise standards and procedures
   • Desserts are plated and decorated in accordance with enterprise standards and procedures
2. Plan, prepare and present dessert buffet selection or plating
   • Dessert buffet services are planned and utilized according to available facilities, equipment and customer/enterprise requirements
   • Variety of desserts are prepared and arranged in accordance with enterprise standards and procedures
3. Store and package desserts
   • Desserts are stored in accordance with the required temperature and customer’s specifications.
   • Desserts are packaged in accordance with established standards and procedures

COMMON COMPETENCIES

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT CODE : TRS311204

This unit of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.

1. Follow workplace procedures for health, safety and security practices
   • Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures
   • Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure
   • Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
2. Deal with emergency situations
   • Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility
   • Emergency procedures are followed in line with enterprise procedures
   • Assistance is sought from colleagues to resolve or respond to emergency situations
   • Details of emergency situations are reported in line with enterprise procedures
3. Maintain safe personal presentation standards
   • Safe personal standards are identified and followed in line with enterprise requirements

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE : TRS311205

This unit of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation.

1. Greet customer
   • Guests are greeted in line with enterprise procedure
   • Verbal and non-verbal communications are appropriate to the given situation
   • Non verbal communication of customer is observed responding to customer
   • Sensitivity to cultural and social differences is demonstrated
2. Identify customer needs
   • Appropriate interpersonal skills are used to ensure that customer needs are accurately identified
   • Customer needs are assessed for urgency so that priority for service delivery can be identified
   • Customers are provided with information
   • Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor
3. Deliver service to customer
   • Customer needs are promptly attended to in line with enterprise procedure
   • Appropriate rapport is maintained with customer to enable high quality service delivery
   • Opportunity to enhance the quality of service and products are taken wherever possible
4. Handle queries through telephone, fax machine, internet and email
   • Use telephone, computer, fax machine, internet efficiently to determine customer requirements
   • Queries/ information are recorded in line with enterprise procedure
   • Queries are acted upon promptly and correctly in line with enterprise procedure
5. Handle complaints, evaluation and recommendations
   • Guests are greeted with a smile and eye-to-eye contact
   • Responsibility for resolving the complaint is taken within limit of responsibility
   • Nature and details of complaint are established and agreed with the customer
   • Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT CODE : TRS311202

This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

1. Follow hygiene procedures
   • Workplace hygiene procedures are implemented in line with enterprise and legal requirements
   • Handling and storage of items are undertaken in line with enterprise and legal requirements
2. Identify and prevent hygiene risks
   • Potential hygiene risks are identified in line with enterprise procedures
   • Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements
   • Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE : TRS311201

This unit of competency deals with the knowledge, skills and attitude required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge

1. Seek information on the industry
   • Sources of information on the industry are correctly identified and accessed
   • Information to assist effective work performance is obtained in line with job requirements
   • Specific information on sector of work is accessed and updated
   • Industry information is correctly applied to day-to-day work activities
2. Update industry knowledge
   • Informal and/or formal research is used to update general knowledge of the industry
   • Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
UNIT CODE : TRS311203

This unit covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software

1. Plan and prepare for task to be undertaken
   • Requirements of task are determined
   • Appropriate hardware and software is selected according to task assigned and required outcome
   • Task is planned to ensure OH & S guidelines and procedures are followed
2. Input data into computer
   • Data are entered into the computer using appropriate program/application in accordance with company procedures
   • Accuracy of information is checked and information is saved in accordance with standard operating procedures
   • Inputted data are stored in storage media according to requirements
   • Work is performed within ergonomic guidelines
3. Access information using computer
   • Correct program/application is selected based on job requirements
   • Program/application containing the information required is accessed according to company procedures
   • Desktop icons are correctly selected, opened and closed for navigation purposes
   • Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards
4. Produce/output data using computer system
   • Entered data are processed using appropriate software commands
   • Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures
   • Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures
5. Maintain computer equipment and systems
   • Systems for cleaning, minor maintenance and replacement of consumables are implemented
   • Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures
   • Basic file maintenance procedures are implemented in line with the standard operating procedures

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

1. Obtain and convey workplace information
   • Specific and relevant information is accessed from appropriate sources
   • Effective questioning, active listening and speaking skills are used together and convey information
   • Appropriate medium is used to transfer information and ideas
   • Appropriate non- verbal communication is used
   • Appropriate lines of communication with supervisors and colleagues are identified and followed
   • Defined workplace procedures for the location and storage of information are used
   • Personal interaction is carried out clearly and concisely
2. Participate in workplace meetings and discussions
   • Team meetings are at ended on time
   • Own opinions are clear expressed and those of others are listened to without interruption
   • Meeting inputs are consistent with the meeting purpose and established protocols
   • Workplace interactions are conducted in a courteous manner
   • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
   • Meetings outcomes are interpreted and implemented
3. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data is recorded on standard workplace forms and documents
   • Basic mathematical processes are used for routine calculations
   • Errors in recording information on forms/documents are identified and properly acted upon
   • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

1. Describe team role and scope
   • The role and objective of the team is identified from available sources of information
   • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
2. Identify own role and responsibility within team
   • Individual role and responsibilities within the team environment are identified.
   • Roles and responsibility of other team members are identified and recognized.
   • Reporting relationships within team and external to team are identified.
3. Work as a team member
   • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
   • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
   • Observed protocols in reporting using standard operating procedures.
   • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

1. Integrate personal objectives with organizational goals
   • Personal growth and work plans are pursued towards improving the qualifications set for the profession
   • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
   • Commitment to the organization and its goal is demonstrated in the performance of duties
2. Set and meet work priorities
   • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
   • Resources are utilized efficiently and effectively to manage work priorities and commitments
   • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
3. Maintain professional growth and development
   • Trainings and career opportunities are identified and availed of based on job requirements
   • Recognitions are sought/received and demonstrated as proof of career advancement
   • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

1. Identify hazards and risks
   • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
   • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
   • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
   • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
   • Effects of the hazards are determined
   • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
3. Control hazards and risks
   • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
     followed
   • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
   • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
   • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
4. Maintain OHS awareness
   • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
   • OHS personal records are completed and updated in accordance with workplace requirements

DEFINITION OF TERMS

• Almond paste – A mixture of finely ground almonds and sugar
• Angel food cake – A type of cake made of meringue and flour
• Baba – A type of yeast bread or cake that is soaked in syrup
• Bagel – A ring-shaped lean yeast bread or coffee cake
• Bagged – A cookie make up method on which the dough is shaped and deposited with a pastry bag
• Bar – A cookie make up method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies
• Batter – A semi-liquid mixture made of flour or other starch used for the production of cakes and breads; also used for coating products to be fried
• Bavarian cream – A light, cold dessert made of gelatin, whipped cream and custard sauce or fruit
  Boiled – icing Italian meringue used as cake icing
  Bavarois
  Beaters
• Bombe – A type of frozen dessert made in a dome-shape
• Bread flour – Strong flour such as patent flour used for breads
• Brioche – Rich yeast dough containing large amounts of eggs and butter; a product made from this dough
• Brown sugar – Regular granulated sucrose containing various impurities that give distinctive flavor
• Butter cream – An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup, other ingredients may also be added
• Cake flour – A fine, white flour made from soft wheat
• Caramelization – The browning of sugar caused by heat
  Charlotte – A cold dessert made of Bavarian cream or other cream in a special mould, usually lined with lady fingers or other sponge products; a hot dessert made of cooled fruit and baked in a special mould lined with strips of bread
• Chemical leavener – A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions
• Chiffon cake – A light cake made following the chiffon method – cake mixing method involving the folding
• Cocoa – The dry powder that remains after cocoa solids and cocoa butter
• Cocoa butter – A white or yellowish fat found in natural chocolate
• Common meringue – Eggwhites and sugar whipped to a foam’, also called French meringue
• Compote – Cooked fruit served in its cooking liquid, usually a sugar syrup
• Confectioners’ sugar – Sucrose ground in to fine powder and mixed with a little cornstarch to prevent caking
• Creaming method – A mixing method that begins with the blending of fat and sugar; used for cakes, cookies and similar items
• Crepes – A very thin French pancake, often served rolled with filling
• Croissants – A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough
• Crystallize – To form crystals, as in the case of dissolved sugar
• Custard – A liquid that is thickened or set by coagulation of egg protein
• Dark chocolate – Sweetened chocolate consist of chocolate liquor and sugar
• Dredge – To sprinkle thoroughly with sugar or another dry powder
• Drop batter – A batter that is too thick to pour but will drop from a spoon in lumps
• Fondant – A type of icing made pf boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals
• Ganache – A rich cream made of chocolate and heavy cream
• Gateau – French word for cake
• Gelatin – A water soluble protein extracted from animal tissue and is used as a jelling agent
• Genoise – A sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter
• Glace – Glazed, coated with icing; frozen
• Glaze – A shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by browning it under a broiled or in a hot oven
• Gluten – An elastic substance formed from proteins present in wheat flours which gives structure and strength to baked goods
• Granulated sugar – Sucrose in a fine crystalline form
• Gum paste – A type of sugar paste or pastillage made from vegetable gum
• Ice cream – A churn-frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• Leavening – The production or incorporation of gases in a baked product to increase volume and to produce shape and texture
• Margarine – An artificial butter product made from various hydrogenated fats and flavorings
• Marzipan – A paste or confection, icing or filling made of meringue and gelatin (or other stabilizers)
• Meringues – A thick, white foam made of whipped egg whites and sugar
• Milk chocolate – Sweetened chocolate containing milk solids
• Moulded – A cookie make up method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired
• Mousse – A soft or creamy dessert made light adding whipped cream, egg whites or both
• Muffin method – A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients
• Parfait – A type of sundae served in a tall, thin glass; a still frozen dessert made of egg yolks syrup and heavy cream
• Pastry cream – A thick custard sauce containing eggs and starch
• Pastry flour – A weak flour used for pastries and cookies
• Peel – A flat wooden shovel used to place and remove hearth breads in an oven
• Petit four – A delicate cake or pastry small enough to be eaten in one or two bites
• Pour batter – A batter that is liquid enough to pour
• Puff pastry – A very light, flaky pastry made from a rolled-in dough and leavened by steam
• Retarder-proofer – An automated, timer controlled combination of retarder/freezer and proofer used for holding and proofing yeast product
• Sabayon – A foamy dessert or sauce made of egg yolks whipped with wine or liqueur
• Savarin – A type of yeast bread or cake soaked in syrup
• Sheet – A cookie make up method in which the dough is baked in sheets and cut into portions
• Sherbet/sorbet – A frozen dessert made of water, sugar, fruit juice and sometimes milk or cream
• Soufflé – A baked dish containing whipped egg whites, which make to dish rise during baking; a still frozen dessert made in a soufflé dish so that it would resemble a baked soufflé
• Sponge – A batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a g=bread dough
• Sponge – cake A type of cake made by whipping eggs and sugar to a foam, then folding in flour
• Tart – A flat, baked item consisting of a pastry and a sweet or savory topping of filling; similar to a pie but usually thinner
• Tulipe – A thin, crisp cookie moulded into a cup shape
• Turntable – A pedestal with a flat, rotating top used for holding cakes while they are being decorated
• Zabaglione – An Italian dessert or sauce made of whipped egg yolk and marsala wine
• Zest – The colored outer portion of the peel of a citrus fruit