Prepare and present gateaux, tortes and cakes hpa. C 07



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Recommended reading


Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside Out; Stewart, Tabori and Chang

Bullock-Prado, Gesine; 2012; Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented; Stewart, Tabori and Chang

Editors of Martha Stewart Living ; 2013; Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes; Clarkson Potter

Franks, Jo; 2012; Torte Greats: Delicious Torte Recipes, The Top 79 Torte Recipes; Tebbo

Maree, Aaron; 1995; Cakes, Tortes and Gateaux of the World: Exotic and Delightful Recipes, Icings, Toppings and Decorations; Cassell Illustrated

Mörwald, Toni; Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and Candies; Skyhorse Publishing

Peterson, Christina; 2013 (Kindle edition); Torte Dessert Recipes; Amazon Digital Services

Rettke, Amanda; 2014; Surprise-Inside Cakes: Amazing Cakes for Every Occasion; William Morrow Cookbooks



Richardson, Julie; 2012; Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth; Ten Speed Press

Trainee evaluation sheet

Prepare and present gateaux, tortes and cakes


The following statements are about the competency you have just completed.

Please tick the appropriate box

Agree

Don’t Know

Do Not Agree

Does Not Apply

There was too much in this competency to cover without rushing.









Most of the competency seemed relevant to me.









The competency was at the right level for me.









I got enough help from my trainer.









The amount of activities was sufficient.









The competency allowed me to use my own initiative.









My training was well-organized.









My trainer had time to answer my questions.









I understood how I was going to be assessed.









I was given enough time to practice.









My trainer feedback was useful.









Enough equipment was available and it worked well.









The activities were too hard for me.









The best things about this unit were:

The worst things about this unit were:



The things you should change in this unit are:

Trainee Self-Assessment Checklist


As an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor.

Prepare and present gateaux, tortes and cakes





Yes

No*

Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes

1.1

Select required commodities according to recipe and production requirements





1.2

Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product characteristics





1.3

Produce a variety of sponges and cakes for gateaux, tortes and cakes according to standard recipes and enterprise standards





1.4

Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes and cakes





1.5

Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes





1.6

Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and standards





1.7

Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes





Element 2: Prepare fillings, coatings, icing and decorations

2.1

Select required commodities according to recipe and production requirements





2.2

Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes





Element 3: Assemble gateaux, tortes and cakes

3.1

Assemble required commodities and/or preparations





3.2

Assemble gateaux, tortes and cakes according to recipe instructions





3.3

Use appropriate equipment to assemble cakes for gateaux, tortes and cakes





3.4

Use correct techniques to assemble cakes for gateaux, tortes and cakes





Element 4: Decorate and present/display gateaux, tortes and cakes

4.1

Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests





4.2

Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment





Element 5: Store gateaux, tortes and cakes

5.1

Store at correct temperature and conditions of storage





5.2

Maintain maximum eating quality, appearance and freshness







Statement by Trainee:

I believe I am ready to be assessed on the following as indicated above:



Signed:

_____________________________

Date:

______ / ______ / ______

Note:

For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment.






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