LO 1 Prepare Pastry Products

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. 

1.1 Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and
procedures
1.2 A variety of pastry products are prepared according
to standard mixing procedures/formulation/ recipes
and desired product characteristics
1.3 Appropriate equipment are used according to
required pastry products and standard operating
procedures
1.4 Pastry products are baked according to techniques
and appropriate conditions; and enterprise
requirement and standards
1.5 Required oven temperature are selected to bake
goods in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices.