Diploma in Food Preparation and Cooking -

Patisserie
(International Certificate)

8065-03 Level 2
8065-03 Unit 214:
Prepare, cook and finish cakes, biscuits and
sponge products
Ingredients used for Cakes, Biscuits and Sponges

Biscuits, cakes and sponge products are

extremely popular as morning tea, afternoon
tea and dessert items.
Biscuits are also served as petits fours with
coffee, whilst cakes are more traditional lunch
desserts or part of an afternoon tea buffet.
Sponges with their light and airy texture can
be a simple sponge roll or traditional Black
forest gateau.
Elaborate gateaux and torten can form a
drawcard for customers attending a more
formal afternoon tea menu.
The skills required focus on following processes correctly and weighing ingredients correctly to
achieve a high-quality product.
Using pictures of the finished products as part of the recipes will assist with quality assurance.

Biscuits
Biscuits – these are based on a range of short paste variations and sponge. Typical examples
found on menus are:

 Biscuits à la cuillère – lady fingers; light and airy sponge fingers using a cold method
sponge, pipe into finger shapes, dust with icing
sugar and bake ~10-15 minutes at180°C.

 Key considerations: Weigh ingredients, no fat in

bowl or the egg whites for maximum aeration,
fold mixture carefully, no resting, pipe evenly
onto baking paper, finish should be golden
brown with light sugar glaze, place on cake rack
and cool

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  Langue du chat – cat’s tongues are a crisp finger shaped crisp biscuit. The mixture is
based on creaming butter and sugar, adding egg
white and then folding through flour. Pipe into a
finger shape with slightly extended ends. These have
a crisp snap and are only baked for 5-8 minutes

 Key considerations: Weigh ingredients

correctly, creaming method, rest briefly, pipe evenly
onto baking paper, finish should be golden brown
with light centre, place on cake rack and cool, can be
stuck together with jam or chocolate filling

 Sable à la poche – literally translated sand in your pocket. Sable refers to a sandy
texture and these biscuits are crisp using the creaming
method for short paste, then pipe onto a tray and
bake ~15 minutes at 180°C

o Key considerations: Weigh ingredients,

creaming for maximum aeration, rest briefly,
fold mixture carefully, pipe evenly onto baking
paper with star nozzle, finish should show
golden brown edges, place on cake rack and
cool, can be garnished with nuts or glazed fruit

 Shortbreads – based on a creaming method short paste, rolled out and cut using shaped
cutters. Rest and bake ~15 minutes at180°C.
Can be dipped in chocolate or glazed

o Key considerations: Weigh

ingredients, resting the dough, even
rolling and cutting, rest before baking,
finish should be light golden brown,
cool on cake rack, can be dipped or
glazed or stuck together with filling or
jam centre

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  Tuile – literally translated means tile. These biscuits are very thin and can be moulded
whilst hot. The basic recipe uses flour, icing sugar and egg whites and melted butter.
Templates can be used to spread out the mixture
thinly, bake ~3-4 minutes at180°C and then mould

o Key considerations: Weigh ingredients,

resting, even spreading, bake at correct
temperature, remove and mould
immediately, store in airtight container to
keep crisp

 Brownies – these popular American style biscuits have a rich chocolate and nut flavour
and a moist texture and are baked in a
tray and then cut into shapes

o Key considerations: Weigh

ingredients, even mixing, lining
the mould, even spreading,
bake at correct temperature,
remove and cool on cake rack,
cut into even sizes, store in
airtight container

 Flap jacks – British flap jacks are oats biscuits that are a mixed with golden syrup and
butter. Bake in a tray for ~25 minutes at180°C, cool to harden, then cut

o Key considerations: Weigh

ingredients, heating, syrup and
sugar, mixing, even spreading, bake

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 at correct temperature, remove and cool, even cutting, garnishing with icing
sugar

Products
Cakes – these are based on a creaming method short paste with the addition of milk and
variations of flour ratios. Ensure you use the correct method for the batter. Typical examples
found on menus are:

 Madeira cake – a typical pound cake recipe meaning 1 pound of each ingredient butter,
sugar and flour with the addition of
eggs. Mix into a batter, place into
lined mould and bake ~45-60
minutes at 180°C

o Key considerations: Weigh

ingredients, mixing and
aeration, lining or greasing of
mould, even filling and
smoothing of top, bake at
correct temperature, remove
and cool on cake rack, garnish
with icing sugar or fondant, store in airtight container to prevent staling

 Fruit cake – use a basic creaming method batter and add dried soaked or washed fruit,
put into lined tin, bake, cool on a rack and
finish with icing

o Key considerations: Weigh

ingredients, mixing and aeration,
flour fruit to prevent sagging,
lining or greasing of mould, even
filling and smoothing of top, bake
at correct temperature, remove

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 and cool on cake rack, garnish with icing or fondant, store in airtight container to
prevent staling

 Scones – these are popular as an essential part in Devonshire tea. The ingredients are
mixed quickly as no gluten development should
occur. Cut and bake. Serve with fresh cream and jam

o Key considerations: Weigh

ingredients, mixing of flour and butter,
spreading of mixture and cutting, bake
at correct temperature, remove and
cool, store at room temperature

 Friands – rich batter containing almond meal with a moist texture. Put into
greased moulds, bake until golden brown.
Fruit such as blueberries can be added

 Key considerations: Weigh ingredients, creaming

and aeration, filling moulds evenly, bake at correct
temperature, remove and cool on a rack, store at
room temperature.

 Muffins – simple batter poured into muffin tins usually lined with paper cases. Fruit, nuts
and chocolate can be added for extra flavour

o Key considerations: Weigh ingredients,

creaming and aeration, filling moulds
evenly, possible use of paper cups, bake
at correct temperature, remove and cool
on cake rack, store at room temperature,
can be dusted with icing sugar or finished
with icing or glaze

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  Cupcakes – these are similar to muffins but can be smaller in size and are glazed
and richly garnished

 Key considerations: Weigh ingredients, creaming

and aeration, filling moulds evenly, use of paper
cups, bake at correct temperature, remove and cool
on cake rack, store at room temperature, garnish richly
with icing, fondant, chocolate or glazes

 Marble cake – European style pound cake made with vanilla and chocolate batter
that is twirled prior to baking to create a
marbling effect

o Key considerations: Weigh ingredients,

creaming and aeration, filling moulds evenly,
and mixing of the two colours, bake at correct
temperature, remove and cool on cake rack,
store at room temperature, finish with icing
sugar or chocolate coating

Cakes and Sponges

Sponges – these are based on a light mixture based on egg foam. Warm method sponge is
made using the Genoese method, cold method sponge separates the eggs and once whipped
the mixtures are combined and soft flour is added. The third alternative is the use of
commercial stabilised sponge flour which can be mixed with water, whipped for the
appropriate time and then used. The stabiliser ensures a consistent product, however the
flavour is inferior and this sponge is not used for high end desserts. Typical examples found on
menus are:

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  Sponge fingers – light and airy sponge fingers using a cold method sponge, pipe into
long finger shapes, dust with icing sugar and bake until lightly
browned ~10-15 minutes at 180°C. They can be used as garnish
or for Charlotte russe and Tiramisu

 Vanilla sponge – use whole eggs for Genoese and whip

with the sugar until warm, then whip cold until firm. Place
into a cake ring or onto a slab and bake for ~20-30
minutes at 180°C. Use as a base for petits fours glacée or
layered cakes

 Chocolate sponge – can be produced as a Genoese or cold method sponge. Reduce the
flour by 20% and substitute with cocoa powder

 Jaconde – rich batter containing almond meal with a

moist texture. Used for stencils and surrounds for
gateau. Bake for ~15-20 minutes at 180°C

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  Swiss roll – spread the sponge onto a tray lined with baking paper, bake for ~15-20
minutes at 180°C, turn onto a cloth, sprinkled
with sugar, spread with warmed jam and roll
up

Cakes are mixtures of flour, liquids, sweeteners, fats and other ingredients such as raising
agents, fruit and spices. The cakes that we will look at are traditional cakes served for morning
and afternoon tea, specialty cakes such as a wedding cake and gateau and tortes used for high
quality patisserie.

 The mixtures used for cakes generally use bakers flour for structure. In the case of
health food items wholemeal flour may be used.
 Butter should be used for superior products but cake margarine is a cheaper alternative
 Cake mixtures use mechanical aeration and the fat needs to be beaten sufficiently to
incorporate air
 Caster sugar is best for optimum aeration and creaming of the fat. It can be replaced in
parts (up to 50%) with honey. It also provides flavour, tenderises the product and adds
crust colour as well as enhancing the shelf life
 To emulsify cake mixtures fresh eggs will provide the best end result as the protein in
the egg will coagulate and provide additional structure
 Basic cake mixtures have a ratio of 1:1:1:1, of butter, sugar, egg and flour
 There are two production methods. In both cases the ingredients need to be at room
temperature ~25°C.

o Firstly, the sugar batter

method, where butter and
sugar are creamed; then the
egg is added and emulsified.
The flour is folded under, the
mixture deposited into a tin
and baked at 175°C
o Secondly the flour batter
method, where the flour is
creamed with the soft butter
and the sugar and eggs are

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 whisked to the sabayon stage. The two mixtures are folded together
and then placed into a tin and
baked at 175°C

Sponge should, as its name implies, have the major properties of aeration and lightness. These
are achieved by using eggs as the major structure within the finished product. The flour has to
be weakened to provide a softer crumb.
The base recipe is easy to remember: 4 eggs, 100g sugar and 100g soft flour. Once again we can
put this into a ratio of 2:1:1. Vanilla and lemon zest can be added for extra flavour. This will
produce a light mixture. For denser, firmer mixtures decrease the eggs.

 Cold Method (Pâte à biscuit) – the eggs are separated and the whites are 3/4 whipped,
then half the sugar is folded under and the
mixture is whipped until it forms a meringue.
The yolks are whipped with the remaining
sugar until stiff. The meringue mixture is folded
carefully into the egg yolk mix and then the
flour is folded under. This provides for extra
structure and is normally used for sponge
fingers or any products that require a firmer
texture.

 Genoese Method (Pâte à génoise) – the eggs and the sugar are whipped over a bain-
marie to blood temperature, placed into a machine and
whipped to sabayon stage, then the flour is folded
under. For additional moisture, butter is added. This
method is quick and the butter extends the shelf life of
the product and uses less equipment.

 Stabilised Method – use a stabiliser in the mixture, or use pre-mixes. The resulting
sponge is more stable but lacks the egg
flavour. Other additives such as glycerine

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 may be used to extend the shelf life. This method is rarely used for high quality
restaurant desserts.

 Menu examples of cakes are pound cake (1 pound of each ingredient), Madeira
cake, marble cake, apple cake, poppy seed cake, carrot cake and specialty cakes
such as Panettone or Gugelhupf that use yeast paste. Slices often use the same
basic mixture, but the mixture is deposited onto a tray and baked, then iced
afterwards; or a mixture such as caramel custard is placed on top of the baked
cake prior to icing

 Sponge Products are Hazelnut and Advocaat torte, Sacher torte, Blackforest
Gâteau, Banana sponge roll, Cold set Cheesecake, Charlotte Royale, Charlotte
Russe, Chocolate slice, Mandarin omelette, Raspberry and Chocolate Gâteau and
many more

Cake and Sponge Faults and Evaluation

 Sponge should have a golden crust and be fairly level. The bubbles in the finished
sponge should be even and airy and not large. The texture should be “springy to
the touch” and retain moisture
 Basic cakes normally have a dome shape with a slight tear occurring on the top. If
the cakes start to sink in the centre it indicates that the mixture had too much
sugar or baking powder making the cake collapse in the centre. The baking powder
surplus could be recognised by a slightly “soapy” taste
 If too much liquid is in a cake it tends to shrink from the sides and be level at the
top. If the cake shows a high dome “bursting open” it is due to either too much
flour or a lack of sugar, liquid or fat

Cakes and Sponges Products and Faults

 Menu examples of cakes are pound cake (1 pound of each ingredient), Madeira
cake, marble cake, apple cake, poppy seed cake, carrot cake and specialty cakes
such as Panettone or Gugelhupf that use yeast paste. Slices often use the same
basic mixture, but the mixture is deposited onto a tray and baked, then iced
afterwards; or a mixture such as caramel custard is placed on top of the baked
cake prior to icing

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  Sponge Products are Hazelnut and Advocaat torte, Sacher torte, Blackforest
Gâteau, Banana sponge roll, Cold set Cheesecake, Charlotte Royale, Charlotte
Russe, Chocolate slice, Mandarin omelette, Raspberry and Chocolate Gâteau and
many more

Cake and Sponge Faults and Evaluation

 Sponge should have a golden crust and be fairly level. The bubbles in the finished
sponge should be even and airy and not large. The texture should be “springy to
the touch” and retain moisture
 Basic cakes normally have a dome shape with a slight tear occurring on the top. If
the cakes start to sink in the centre it indicates that the mixture had too much
sugar or baking powder making the cake collapse in the centre. The baking powder
surplus could be recognised by a slightly “soapy” taste
 If too much liquid is in a cake it tends to shrink from the sides and be level at the
top. If the cake shows a high dome “bursting open” it is due to either too much
flour or a lack of sugar, liquid or fat

Cakes, Biscuits and Sponge Hygiene and

Costs
Hygiene
 When producing pastry items personal, equipment and kitchen hygiene must be
strictly adhered to
 Pastry components such as fat,
sugar and flour can be sticky and
adhere to surfaces. All equipment
and tools must undergo a strict
cleaning regime
 All surfaces and floors as well as
large kitchen equipment must be
incorporated into a cleaning
schedule

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  Personal hygiene such as washing of hands, clean uniform and general cleanliness
must be part of standard professionalism
 Store all ingredients and finished items at the correct temperature to minimise
waste. Label and apply FIFO for stock rotation
Costs
 When producing pastry items all recipes should have a standard recipe card and
clear method. This avoids incorrect ordering and allows for an accurate costing of
the item and each portion
 The standard recipe card should also list the time taken in preparation and cooking
 This will assist in creating a workflow and production schedule
 It will also assist with productivity
 Costs must be used in calculating the final selling price to achieve the desired
profit

Cakes, Biscuits and Sponge Storage

Storage considerations
 General storage rules such as temperature and labelling apply
 Always apply FIFO
 Raw biscuit paste can be frozen
 Consider the texture and condition of the product
o Biscuits that are crisp must be stored in an airtight container
o Cakes without cream can be stored in a display cabinet
o Cakes with cream must be stored in the fridge or chilled display
cabinet
o Sponges must be stored in an airtight container to prevent drying out
or can be frozen and thawed out as needed
o Gateau can be filled, then cut in half and frozen and finished once
thawed
o Sponge cakes and gateau with cream must be stored chilled
o Sponge can be macerated after thawing to improve texture and taste

Equipment used for Bakery Products

Baking and pastry cooking use a wide variety of specialised equipment in the preparation and
finish of sweets that differs from the standard chef toolbox. All equipment must be clean:

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  Pastry scrapers and horns will
minimise waste and help you to
work hygienically
 Palette knives, straight and
cranked spatulas assist with the
removal of pastry and the finishing
of cakes
 Piping bags with a wide variety of
nozzles allow for piping of softer
mixtures and finishing of cream-
based desserts and garnishes with
different shapes and finishes
 Cake rings and spring moulds are
used for cakes and sponges
 Bread tins come in many shapes and assist in bread making
 Tartlet and barquette moulds and flan rings are used for short paste. Fluted
moulds and dariole moulds can also be used for yeast pastes. Cornet moulds are
used for pastry horns
 Cutters are used for a wide variety of pastries from fleurons to shortbread biscuits
 Rolling pins help you to achieve even thickness and come in a wide variety,
ranging from metal to wood, marble and plastic
 Mixers, dough breaks, sheeters and dividers assist in the commercial bakery
 Chocolate and confectionary work requires even further specialised equipment
such as tempering pots and sugar thermometers

Sweet Fillings
Many pastry products are made with a range of fillings for a flavour and texture contrast.

 Crème Chantilly – whipped dairy cream with sugar and vanilla

 Crème Pâtissière – pastry or confectioners’ cream that can be set with flour.
Modern recipes substitute pure starch as it does not interfere with the flavour

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  Crème Diplomat – a mixture of crème
pâtissière and whipped cream used for
flavoursome fillings as in profiteroles or
bee sting

 Butter Cream – this is a mixture of

Anglaise and butter. Variations such as
Italian butter cream or icing can be
substituted

 Frangipane – a mixture of almonds,

flour, butter, sugar and eggs used for
Bakewell tart

 Ganache – a mixture of hot cream and

chopped chocolate forming a paste. This
is explained in detail in the chocolate
section

 Curds – a mixture of citrus juice, egg and sugar. It may be set baked in the oven or
thickened with pure starches
 Gianduja – special filling for chocolate pralines made from nuts, icing sugar and
chocolate or cocoa butter

 Praline – a mixture of caramel and roasted nuts

 Jam – used to glaze or as a centre for small pastries and doughnuts

Commodities
It is important to be aware of the basic commodities used in pastry. This awareness will enable
you to create and judge a perfect product.
The ratio of the basic ingredients used in baking influences the appearance and taste of the
finished product.
Flour, fat, sugar and egg form the base for most pastry products. It is the difference in ratios
that produces such varied products as puff paste, bread rolls and sweet paste.
Baking is simple as we only use a limited number of ingredients, yet a successful product
depends on the accuracy in the weighing, execution of the product and pre-heating of the oven
to the required temperature. This is really important for chefs as they often cook by feel whilst
pastry is an exact process and care must be taken to weigh everything correctly and follow the
correct process.

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It is amazing what happens with dough in its production. The properties of flour are explained
in the commodities section. The first step in pastry production is to sift the flour. This will add
small amounts of air to the flour and help to produce a lighter product, as well as removing any
impurities. Salt supports the gluten development and the taste.
Other additions such as fats affect the structure of the crumb and provide richness and
softness. As fat also helps to incorporate air it is important to use fat that has a plastic
consistency. This “creaming” of suitable fat types lightens the pastry or use lamination.
Egg will lighten the mixture and the egg protein will provide extra structure once heated. The
egg yolk will enrich the dough and the lecithin will assist in dispersing the shortening through
the dough.

Flour Types
Flour is produced from cereals. Barley, rye, oats, rice, peas, corn (maize) and wheat are used.
The cereals are similar in their composition, but these flours have different properties:

 Barley is used as malt and contributes to colour and flavour as well as food for
yeast in baking

 Oats provide a distinct flavour and

texture such as in Anzac biscuits and is
also used in breakfast cereals

 Pea flour is made from chick peas. It is

also referred to as besan flour and is
used in Indian savouries such as pakoras.

 Maize is the source of corn flour. Used

for thickening custards and fillings. Corn
syrup or liquid glucose is also made from
corn and is used in baking

 Rice flour is used similarly to corn flour

to soften flour when making biscuits or
cakes

 Wheat forms the most commonly used

flour in baking and pastry cooking. The main reason for this is that wheat contains
more gluten-forming proteins than any other cereal

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  Rye flours and rye meals provide much the same functions as wheat flour in bread
making. They provide structure for the
dough during mixing, fermentation and
proving

 Whole wheat grains are used in mixed

grain breads. Kibbled wheat exists in
various grades

 Rolled wheat flakes are mainly used as

a topping but are also used in mixed
grain breads

 Wholemeal flours that are stone ground

or roller milled contain all the parts of the
wheat grain. The germ in the wheat grain
is high in oils, enzymes, minerals and
vitamins

 Wheat germ contains many nutritious

vitamins and minerals and is used in
mixed grain products

 Semolina is the coarsely ground

endosperm of wheat. It may be used in cakes and biscuits

 White flours are milled with different specifications of protein levels, for use in
various bakery products. Treated white flour is available as high ratio flour

Flour can be purchased in various forms and you will find that bakers and pastry cooks use a
wider variety of flours than chefs do. For most chefs the types of flour used for different
products are:

Weak (soft) ~9% protein Sponges or short bread biscuits in which eggs provide
flour additional structure
Medium flour ~11% protein Yeast goods, e.g. Danish pastries

Strong (hard) >12% protein Bread and puff pastry

flour

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 High protein ~15% protein Pasta and high protein bread – Durum wheat added to
flour for this purpose

In most kitchens bakers flour is purchased and then the flour can be weakened by the addition
of cornflour or wheat starch (add ~10% for cakes); or it can be hardened by the addition of
semolina, durum wheat or dry gluten (add 2-5% for bread). By adding baking powder the flour
is changed to self-raising flour.

Starches and Salt

o Wheat, maize (corn), rice and potato starch are the most commonly used in
pastries and desserts. Sago or tapioca can
also be used, however due to their structure
they will not break up. They are easy to
digest and do not contain gluten, so they
are suitable for special diets

o Starches are produced by washing the

starch grains and then drying and grinding
them. They will set once heated. Wheat
sets at ~93°C, corn at ~83°C, potato at
~73°C. If heated higher they will lose their setting properties. You can observe
this with some sauces: if they are kept in the bain-marie for a while, they start to
break up again and will thin out
o Modified starches are used for cold setting and will form a gel with cold liquids.
They are often used in instant puddings, canning and frozen foods. Some of them
are based on wheat and you need to avoid using them with coeliac customers

o Salt is very important in pastry cooking as it acts as a counter-balance for the

sweet flavour in most pastry goods. Salt should be added in small amounts to all
pastes. In egg wash, a small amount of salt and sugar can assist with flavour and
colour. In pastry think carefully when using salt as it:

o Strengthens the gluten in

flour and promotes crust
and colour in yeast
products.

o Reduces staling and extends

the storage life.

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 o Retards fermentation so care has to be taken when making yeast
products to prevent direct contact of the yeast with the salt.

o Must be weighed carefully as more than 2% of salt in bread will retard

the yeast too much and affect the end product

Water and Sugar

Water is an important commodity used in sweets and baking.
The quality of water in developed countries is excellent but
always check on water quality and filtered water may be used.

 If the water is too hard (contains high mineral

content) it may need to be distilled

 Water is used for hygienic purposes like washing of

fruit, as well as the development of gluten in
dough. It also provides steam in the baking process
and therefore gives lift to pastry products such as
the rising of puff pastry

 The amount of liquid added to mixtures and dough

is always approximate as flours have different absorption rates

Sugar is produced from sugar cane or sugar beet and is a carbohydrate that can be absorbed
more rapidly by the body and provides no other dietary value besides energy. In cooking sugar
is used:

 As a sweet seasoning agent or for conserving

 To increase tenderness and provide softer texture to the product
 To promote browning and crust development
 To raise the temperature necessary for gluten to coagulate and increasing the
volume
 To retain moisture which adds to the texture of the finished product
 To assist in the absorption of air when beating egg white or Genoese mixture
 For garnishing such as sprinkling product with icing sugar, spun or blown sugar

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Sugar Types
 White Sugar is sold as:

o Granulated sugar, used

for boiling sugar,
conserving and sweet
sauces
o Caster sugar, which is
finer and is used for
pastry goods
o Icing sugar is ground
finer again and is used
for pastes or garnish
o Fondant, which is
purchased having a
soft toffee consistency
and is used for garnish
or as confectionery
filling
o Sugar nibs, which are
used for garnish on
yeast goods or biscuits

 Cube Sugar is made in the refinery

from first-quality sugar liquor and set in moulds
 Brown Sugar is unrefined raw sugar used for its flavour and colour in heavier cakes
 Raw Sugar has varying degrees of colouring and still contains parts of sugar syrup
 Golden Syrup is a by-product of sugar refining and can be used for cakes, sauces
and garnish
 Glucose is used in the production of spun sugar and for stabilising sorbets
 Treacle is produced from molasses and used for heavy cakes and fruitcakes
 Honey was the first sugar used by man, it contains invert sugar adjust recipes as it
browns quickly
 Maple Syrup is produced from the sap of the maple tree, however artificial maple
syrup is often used
 Palm Sugar is produced from the sap of the sugar or palmyra palm, reduced and
set

Eggs
Eggs have a number of functions in pastries, cakes and yeast goods:

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  When eggs are whisked they trap air bubbles which will aerate the product
 The water content of eggs will help to bind the dry ingredients together
 The protein content of eggs will set during baking, helping to provide structure in
the product
 Eggs improve the crust colour
 The emulsification of eggs will improve the storage qualities of cake and sponge
products
 The colour of eggs improves the crumb colour

The egg is made up of 3 main parts:

Shell Yolk White

~10% of total weight ~30% of total weight ~60% of total weight

o Water o Water (88%)
(51%) o Protein (9%)
o Fat
(30.5%)
o Protein
(16%)

In commercial kitchens hen’s eggs are the most commonly used type. They are available in a
range of sizes or grades. Many pastry recipes use weights rather than a number of eggs for a

recipe. Eggs can be used fresh, separated into yolk and white, or as pulp. Pulp may be fresh, in
liquid form, or frozen.

Fats

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Fats and oils are used in pastes as well as for frying of pastry products. It is the melting point
that determines whether we refer to fat as oil. If the fat has a low melting point and remains
liquid at room temperature it is referred to as oil. If it hardens it is called fat. Fats in pastries
fulfil important functions as they:

 Add to the flavour

 Aerate the paste or dough
 Tenderise and enhance
the texture
 As the fat prevents the
gluten from forming long
strands it is also referred
to as shortening. Most
pastry fats used in baking
are based on vegetable
oils that have been
hydrogenised to keep them firm at room temperature. The hydrogenising process
provides extra aeration
Fat types
 Oils – the most common oils used in pastry cooking are olive oils that can be
added to bread dough for Mediterranean style breads with soft crumb. Corn, soy
and canola oils can be added to muffins or cake mixtures such as carrot cake. They
are also used for frying sweets such as apple fritter

 Butter – this is the best fat to be used in baking. The flavour is appreciated by
customers and should be used for first class pastries. Due to its superior flavour it
is ideal for shortcrust paste, brioche and biscuits. Butter is produced by churning
cream and can be purchased salted and unsalted. It needs to be used with care
due to its low melting point

 Pastry Butter is hydrogenised like margarine and this provides it with more
stability and a higher melting point. It can be used for croissants and Danish
products

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  Animal Fats – these are used less in pastry cooking as their flavour interferes with
finer baked goods. Special recipes and regional dishes utilise lard, dripping and
suet

 Cake Margarine is made from

vegetable and/or animal fats and
is more stable than butter

 Puff Paste Margarine is also

referred to as pastry margarine.
The fat is very stable and makes
it easier to roll the puff paste into
the required layers

 Short Paste Margarine has little

elasticity and achieves a “short”
baked product

 Shortenings differ from

margarine as they contain no
water and pastry cooks use them
for bulk production and fillings.
They have no flavour and absorb
liquid when emulsifying cake
fillings

 Hi-ratio Fats contain emulsifiers

to absorb the extra moisture
added into hi-ratio cakes

 Deep-frying Compounds can be a

blend of animal fats and oils and
are treated to prolong the life
span of the fat and prevent
breakdown with a stable smoke point

 Bread fats are used by bakers to improve the volume in the dough and to extend
shelf life

 Confectionery fats are specialised fats used by pastry cooks for icing and
compound chocolate mixtures

Dairy Products
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Milk is used for moistening and enriching and because of its flavour. It also is used in custards
and crèmes to help with setting. The fat content varies. Ensure proper heating to destroy
bacteria.

 Pasteurised milk has been heated, then cooled to 3°C in a short time span
 UHT milk has been heated to ultra-high temperature for a short time and can thus be
stored longer
 Evaporated milk has been reduced to ~40% of the original volume
 Condensed milk has sugar (~40%) added to evaporated milk and has longer storage
 Powdered milk can be reconstituted and used as normal milk
 Low fat milk or skim milk can be used in recipes to lower the fat in the food item. Care
has to be taken when heating these types of milk as they tend to burn quicker. The recipe
taste will differ

 Cream is the fat content of milk and it naturally forms a layer on the top if milk is
left standing.
o Cream – minimum fat content of 35%
o Double Cream – minimum fat content of 48%
o Thickened Cream – addition of gelatine makes for easier whipping
o Crème Fraîche – double cream “soured” with the addition of yoghurt
o Light Cream – minimum fat content of ~20%

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 o Sour Cream – contains ~15% fat content and lactic acid
o Imitation Cream – made from vegetable fats. It requires no
refrigeration but has no taste or flavour

 Cream is used for fillings such as Crème Chantilly, as an addition in ice cream and
parfait bases and mixed with milk and eggs for quiche fillings

 Butter is produced from milk by churning, shaking or beating. The fat is separated
and links together. Most butter has salt added for storage and preservation. For
pastry creams or similar items it is important to use unsalted butter as too much
salt would affect the taste of the product

 Cheese is made by adding rennet to milk. This sets the milk solids, which are then
drained to remove the whey. Cheese is used in many savoury applications in
baking. All varieties can be utilised from Blue vein cheeses for filo parcels to
Mozzarella in pizza toppings. Other white mould cheeses such as Camembert can
be used in quiches and for grills. Cheddar and stronger tasting hard cheeses such
as Parmesan can be used for savoury biscuits and puff pastry goods such as cheese
sticks

 Many other fresh cheese varieties can also be used in sweet applications. The
following provides examples of cheese varieties and their uses:
o Yoghurt is produced by warming milk and adding cultures to set the
mixture to a soft curd. Flavoured varieties are also available. Can be

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 used as a low fat alternative in cakes or creams, or set with gelatine in
yoghurt panna cotta or Bavarian cream
o Mascarpone is a triple cream cheese made from low fat cream. It has a
light aroma. It can be creamed and is used for fillings in cakes such as
the Italian speciality, Tiramisu
o Quark is a fresh cheese that has a slightly acidic and tangy flavour.
Depending on the fat content it can be dry to creamy and is used for
cheesecakes, spreads or fillings
o Philadelphia (cream) Cheese has less acidity and can be used instead
of quark
o Ricotta is an Italian fresh cheese with a crumbly texture that can be
used instead of quark or Philadelphia chees

Yeast
Yeast is a living organism, fungus that multiplies and produces ferments by converting starch
and sugars into carbon dioxide and ethyl alcohol. The scientific name for one species of yeast is
Saccharomyces cerevisiae or sugar-eating fungus. In long-fermented baked goods the yeast
contributes flavour through the production of lactic acids. Fermentation is used in baking and
the production of beverages.
Yeast is available in 3 forms:
 Fresh and cream yeast – Fresh yeast needs to
be stored in the fridge and will last
approximately 2 weeks. Cream yeast is used in
large scale baking
 Dried and instant yeast are used in baking.
Instant yeast is concentrated, quite porous
and can be added with the dry ingredients
when producing dough
 Brewer’s yeast is used in the production of
beer, wine and spirits
Yeast requires:
 Food – in the form of sugar and starch
 Warmth – ~35°C
 Moisture – water or milk or other liquids
If yeast is kept cold it stays dormant (inactive in a
state of rest). If yeast is heated above 52°C it is killed.
Added salt slows down the fermentation process. Ensure that fresh yeast is stored properly –
wrapped and refrigerate

Flavourings and Spices

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  Vanilla beans are the pods of the creeper Vanilla planifolia, an orchid that is
grown in Central America, Madagascar and Indonesia. These are dried and should
be slightly moist when purchased. The beans can be split and submerged in a
liquid to extract the flavour. If washed off and stored in sugar they will produce
vanilla sugar that can be used in pastries

 Vanilla essence is the flavour produced by dissolving vanilla pods in an alcoholic

solution
 Vanilla extract is made by percolating or
macerating chopped vanilla beans with
ethyl alcohol
 Poppy seeds are the black to blue seeds
extracted from the poppy plant. They are
used for bread, or boiled in custards or
milk for fillings and in cakes. European
sweets often use poppy seeds
 Sesame seeds are rich in oil and have a
pleasant nutty aroma and are often
sprinkled onto baked goods for additional
flavour
 Sunflower seeds are rich in aromatic oil
and are often added to bread varieties
 Nuts are used in all of their varieties from
ground nuts as in almond meal, to slivers
and flakes to provide colour, flavour and
texture

 Cinnamon quills (sticks) are used

in liquids to extract the subtle
flavour and varying qualities are
available. Ground cinnamon is
used for sugar mixtures and for
flavouring sweets
 Cloves are rich in flavour and are
added to stock syrup, stewed
apples and pear dishes

 Nutmeg comes from the seed of

the nutmeg tree. It can be
ground freshly and is sprinkled
onto custard tarts or added to stewed fruit

 Allspice is produced from the Pimento tree. It has a pronounced flavour, a

combination of pepper, cinnamon, clove and nutmeg

26 | P a g e
  Ginger is produced from the ginger plant and can be used ground in pastries or
fresh in Asian desserts

 Essences are used in baking to add flavour to pastries. Lemon essence, almond and
rum essences are some examples used in cakes. These are produced using steam
for distillation
 Jams are made from sugar and fresh fruit. Apricot , raspberry and strawberry jam
are the most widely used jams used for pastry products

Chocolate

 Chocolate is produced from a

mixture of cocoa paste and
sugar. Milk powder is added for
milk chocolate. The fat content
determines the quality of the
chocolate – higher fat content of
cocoa butter (20-30%) and a
lower sugar content (~40%)
provide good quality chocolate

 Compound chocolate: has

vegetable oil added and is more
stable and does not require
tempering. It has inferior flavour
and can be used for cheaper
desserts or melted in mousses,
chocolate or Bavarian cream

 Couverture: has a cocoa butter

content of 32-40%. It has the
best flavour but needs to be
handled carefully to produce a
first class product

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Thickening and Setting Agents
 Gelatine is a setting agent made from animal bones and skins and it can be bought
in sheets or
powder form.
The sheets are
easier to work
with but have a
higher price.
Soak the leaves
in cold water,
remove from the
liquid and gently
squeeze out any
extra water, then dissolve in the hot liquid. Powdered gelatine should be soaked,
then dissolved au bain-marie and added to the liquid

 Agar-agar is a gum that can be used as a vegetarian alternative to gelatine. It is

produced from seaweed and will set without refrigeration
 Carrageenan is an extract from red algae seaweed that forms an elastic gel that
holds moisture
 Locust bean gum is made from the seed of the carob tree. It is a suspending agent,
thickener and stabiliser used in ice cream, cheese and with agar
 Acacia or Gum Arabica is an exudation (sap) of the African acacia tree used as a
stabiliser, thickener, surface finishing agent and humectants (attracts moisture)
 Sago and Tapioca can be boiled with fruit juice or liquids and will set once cooled
down, however they will not dissolve
completely
 Cornflour, arrowroot and other starches
are diluted and added to the hot liquid for
thickening. Consider the temperature
requirements for the different types of
starches
 Pectin is a setting agent extracted from
citrus fruit and apple pomace (fruit cell
walls). It is used in the production of jams
and jellies
 Hydroxypropylmethyl cellulose is a
general purpose food stabiliser and thickening agent

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Preparation Methods
 As outlined earlier correct weighing is important
for all baking recipes
 Consider the properties of the finished product
when mixing ingredients; do you need to mix them
longer or briefly? Rub-in or creaming method,
folding or laminating, kneading or rolling? Does it
need to rest or process immediately?
 Sifting enhances the amount of air in flour and
removes impurities
 Ensure to use the correct techniques and
ingredients to maximise aeration
 Spreading of mixtures on greased trays often
requires the trays to be lined with waxed paper to
prevent sticking and allow for easy removal of the
finished product such as a Swiss roll
 Lining tins or greasing them using the correct
method is important as it allows products to rise
and come out of the tin easily after baking
 Cooling items on cake racks prevents condensation
 Piping correctly requires practice and is applied for cake mixtures, sponge, choux
paste and filigree e.g. chocolate , fondant and fruit
 Use the correct temperatures for proving, baking and other preparation steps such
as boiling of bun wash

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Finish of Pastry Goods
All pastry goods have specific storage temperatures:
 Yeast goods should not be refrigerated unless
they have perishable fillings
 Yeast goods such as Danish should be sold on
the day of production as they go stale which
affects eating quality
 Cream based goods and dairy based goods
must be chilled
 Items can be frozen and thawed out for
service or frozen after preparation and then
thawed and finished e.g. Danish is formed,
frozen, thawed and proven then baked
 Never store pastry items next to strong
smelling foods such as garlic, preferably use
a separate fridge
 Gateaux can be prepared, cut in half and frozen and then finished once thawed
 Ensure hygiene and FIFO
Finishing of pastry goods can use:
 Glazing with stock syrup
 Dusting with icing sugar, piping of fondant or icing
 Spreading of icing, chocolate or cream on the outside for smoothness
 Garnishes such as motifs, piping, run outs, cigarettes, templates, cut outs, moulded pieces

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8065-03 Unit 215:
Prepare, cook and finish pastry products
Introduction

Freshly baked short pastry, choux pastry and puff pastry products provide excellent scope.
Sound knowledge of the techniques is required to obtain a perfect product.
Puff paste should be flaky and crisp and is versatile as a savoury or sweet product.
Short paste is perfect for small biscuits or flans and tarts.
Choux paste is quick to make and does not require resting and profiteroles and éclairs are
always popular!
All baked goods should be sold when fresh as older product has inferior taste.

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 Types of Pastry Products
Providing a wide range of pastry products makes sense in many ways. Firstly, customers will be
provided with a wide choice, secondly different products have variations in shelf life and this
assists with daily preparation and production as it can be staggered and used for enhanced
productivity.

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Typical pastry items found in a patisserie are:
 Short pastry products
o Savoury items such as pasties, pies and savoury flans
o Sweet items such as tarts, flans, crumbles
 Puff pastry products
o Savoury items such as pies, sausage rolls, vol-au-vents and bouchées,
pissaladiére
o Sweet items such as vanilla slice, arlettes, gateau Pithivier
 Choux pastry products
o Savoury items such as cheese puffs and bacon beignets
o Sweet items such as eclairs, profiteroles, swans, choux buns, Paris Brest, gateau
St. Honoré
 Local varieties and products
o Savoury items such as pasties, chicken pies and savoury flans
o Sweet items such as Apfel streussel, rhubarb crumble, pumpkin pie

Pastes
The term “pastes” encompasses a wide group of pastry preparations that are quite rich in their
fat content and also have a high egg component. The processes used in these basic pastes vary
and whilst the ingredients are the same the finished products have considerable differences,
from Danish pastries to profiteroles and tartlets. Paste is the term used for the raw dough
mixture, whilst the baked finished product is called a pastry. In simple terms this means you
prepare a choux paste but sell choux pastry goods such as éclairs!
 Short paste has to be short (crisp and flaky) in texture, crumbly and not hard. Any bases
using the rub-in method should have good snap when broken and must never be tough.
In general, weak or soft flour is used to make the base crumbly. This can be achieved by
using low-protein flour, low-gluten content flour or by mixing baker’s flour with pure
starches such as cornflour, arrowroot or rice flour
 It is important to remember to work the dough as little as possible to prevent any
excessive gluten strands developing. An old saying is applied to short paste: “cool hands
make good pastry” meaning that the ingredients should not be warmed excessively
during production. Shortbread biscuits, petits fours secs, lemon meringue shells, quiches
and pies are just some examples of dishes produced from short paste. The 3 methods of
production are:
o Rub-in method
o Creaming method
o Hot water method

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Short Paste
 The rub-in method is used to achieve firm pastry bases with greater density which helps
retain the shape, e.g. for a quiche or pie base.
This firm base will prevent any liquids added
to the base leaking or soaking through the
paste.
o The process is quite simple. Mix
the flour and fat until it is
crumbly in texture, then add
the sugar and liquid and
combine the ingredients
without overworking. Wrap in
cling film or baker’s paper and
rest for ~30 minutes in the
fridge, pin out (baker’s term for rolling the paste) and use. Make sure the base is
not too thick (2-4mm), as it would taste doughy or be too solid. Rest the paste
again before baking

 The creaming method is used to produce a light and airy product. There are 2 types of
creaming methods, but only 1 is used for pastries; the other is used for cakes.

o In the pastry method the fat and sugar

are creamed together until smooth.
This is also referred to as blending and
is usually done using a dough mixer
with a whisk attachment. The eggs or
liquid is added gradually until it is
emulsified and then the flour is
worked in quickly. If the fat and egg
mixture starts to curdle, stabilise it
with a small amount of flour. Whilst
you need to have good aeration you
should not overwork it either, as the
finished product would spread too much
o In the second method half the flour and fat are creamed and then the liquid is
mixed with the sugar and added, then you add the remaining flour

34 | P a g e
Short Paste Types
 The hot water method is used for pies or as a lining paste for pâté en croûte. Boil the
water and lard and add to the flour and salt. Work quickly into a paste and use while
hot. It has a firmer texture and will contain pie ingredients within a mould. This is the
traditional pastry used for raised pork pies

 Savoury Short Paste – Pâte Brisée

o The main ingredients are fat,
flour, water and salt. For lining
of moulds the water in the
recipe can be partly replaced
with egg to provide more
stability

o The basic ratio for this paste is 1

: 2 : 4; meaning 1 part liquid : 2
parts fat : 4 parts flour and the
rub-in-method is used

 Sweet Paste – Pâte Sucrée

o The culinary term for this paste is pâte sucrée.

The base recipe for this paste is 1 : 2 : 3, which
equates to 1 part sugar, 2 parts fat and 3 parts
flour.
o Egg is usually used to bind the ingredients with
approximately 1 egg used per 80g of sugar

 Lining Paste – Pâte à Foncer

o This variation is used for lining flans or tarts and can be used for sweet and
savoury purposes. It requires a ratio of 1 : 2 : 4, which equates to 1 part sugar, 2
parts fat and 4 parts flour, with the addition of a small amount of salt.
o The result is a firmer, stable paste that is easier to roll

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  Sablée Paste – Pâte Sablée
o This sweet paste (sablée
means sandy) has a ratio
of 1 : 2 : 2.5 and uses icing sugar, egg yolks and milk
if needed, with the egg yolk providing extra colour. It
also contains lemon zest

Baking Short Paste

 Baking short paste products in the oven requires careful balance of top and bottom
heat. For even heat in a normal oven the product should be baked in the middle of the
oven
 In a baker’s oven use mixtures of top and bottom heat depending on the product, e.g.
with shortbread biscuits a mixture of 60% top and 40% bottom heat may be used.
Enough bottom heat must be used to cook the base through
 In many cases the lined paste product is blind baked first, meaning it is partially baked
without the filling. Instead the base is lined with another mould or cartouche and
weighted down with rice, pulses or special weights. This keeps the pastry flat and
prevents the sides of the moulds from shrinking or sliding. The reason for blind baking
pastry first is that the pastry and the filling require different cooking temperatures –
200°C for the pastry and ~150°C for the filling. This will ensure that the pastry is fully
baked by the end of the baking process and it also helps prevent liquid soaking into the
dough
 Baker’s Hint: Custard products should be baked at 140-160°C and slightly lower for fan
forced ovens. Tarts and other shortbread goods should be baked at 190-200°C until a
golden brown colour is achieved
 Short paste is used extensively for petits fours, small baked pastries often served with
coffee such as cat’s tongues, sablé biscuits and shortbreads

36 | P a g e
 Short Pastry Items
Short pastry Item Description

Lemon and Mandarin Tartlets  Bake the lined tartlets with the two flavoured curds
 Once cooled garnish with icing sugar, chocolate filigree
or fruit
 Can also be used as a petit four

Apricot Flan  Line a flan ring with sweet paste and fill with frangipane
and apricot, then bake
 Cut the glazed flan into portions
 Serve with sabayon, Anglaise sauce or ice cream and
fruit garnish

Baked Chocolate and Vanilla  Line a flan ring with sweet paste
Cheesecake  Prepare the filling and pipe in concentric circles, then
bake
 Cut the cake into portions
 Serve with sorbet or light ice cream and fruit garnish

Individual Fruit Tartlet  Fill the blind-baked moulds with crème pâtissière and
top with seasonal fruit
 Coat with sabayon and glaze under the salamander
 Garnish with cream

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38 | P a g e
Linzer Torte  Line a flan ring with hazelnut paste and top with jam
 Place a lattice pattern over the top and bake
 Carefully remove the baked torte and sprinkle liberally
with icing sugar
 Cut into portions and serve with cinnamon ice cream or
cream

French Pastries  Fill the baked pastry barquettes with ganache, dust
with cocoa and serve on a bed of coffee sauce and
marinated berries

Lemon Meringue Pie  Line a flan ring with sweet paste, line with baking paper
and fill with rice, then blind bake
 Prepare the custard and fill the pie, smooth out the top
 Whip the meringue and pipe onto the top, glaze under
a salamander

Quiche Lorraine  Line a flan ring with savoury paste

 Prepare the bacon, onions into strips, fry off and place into the
mould, add the royale
 Bake in a moderate oven until set. Cut the quiche into portions
and package or cut to order
 Serve with salad garnish

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Quiche Florentine  Line a flan ring with savoury paste
 Prepare the spinach and blanch. Cut onions into strips, fry off
and place into the mould, add the spinach and royale
 Bake in a moderate oven until set. Cut the quiche into portions
and package or cut to order
 Serve with salad garnish

Onion tart  Line a tart ring with savoury paste

 Prepare the onion and cut into strips, fry until lightly browned
then deglaze with Balsamic vinegar, place into the mould and
bake in a moderate oven until the pastry is golden brown
 Cut the tart into portions
 Serve with salad garnish

Seafood barquette  Line barquette moulds with savoury paste, dock and bake
until lightly golden
 Fill the blind-baked moulds with seafood in a creamy or
tomato sauce and top with fresh herbs

Short Paste Faults

 Major faults are usually related to incorrect technique such as working the paste for too
long and making it rubbery, or incorrectly weighing ingredients, with too much sugar, fat
or flour changing the properties of the paste.
 If the flour is not mixed properly with the fat it can absorb the liquid more easily and start
to develop the gluten, which leads to shrinkage. If too much liquid is added the paste
needs to be worked longer, also leading to gluten development and subsequent shrinkage.

40 | P a g e
  The temperature of the ingredients during preparation is important as the fat needs to be
soft enough to be worked into the paste, but should not be warmed too much, as it will
stick. Lower levels of fat will lead to toughness in the final product. Excessive mixing
and gluten development will also toughen the product. Strong flour will also produce a
tougher product.
 Excessive moisture in the paste will extend the baking time required and can lead to
under-baking of the paste. Any moisture in the baking dishes will lead to steam forming
which will slow the baking, leading to soggy pastry.
 It is absolutely crucial to pre-heat the oven to the desired temperature before baking in
order to set the paste quickly. If the temperature is too low the product will not stabilise
and will soften and melt. If it is too high it will burn on the outside and may not be
cooked through in the centre. Excessive heat also leads to shrinkage.

Puff Paste
Puff paste is called pâte feuilletée in French which can be translated as flaky pastry, referring to
its many layers.
Puff paste is generally considered to be
the most difficult paste to produce and
perfect rise and flakiness show the skill of
the true professional. The flavour
obtained from the use of butter provides
a superior product, but as it is softer it
requires more skill in the rolling and
folding.
Commercially produced puff is often used
in kitchens and some companies use
butter for lamination. The quality of a
commercial butter puff product provides
a good alternative to the homemade
product.
Using “flex” or pastry margarine to
produce puff paste is easier, as it is more forgiving and will not ooze out when rolling. However,
the stable fat tends to form a layer on the roof of the mouth, leading to “palate cling”. Using
flex for savoury products is fine as savouries are mostly served hot and the palate cling is not as
obvious.

Puff Paste Production Methods

The production methods, as well as the amount of fat used in the paste, distinguish different
types of puff paste used in the kitchen. The description of the puff paste tells you how the paste

41 | P a g e
is made. The first part of the description is the production method; the second part is the
amount of fat incorporated.
 French Method
 English Method
 Scotch Method

 French Method – prepare the dough by mixing the water, salt, 10% of the fat and the
flour into the basic dough and then rest. This is
called détrempe or pastry dough. A small
amount of white vinegar or lemon juice can be
added to the water (~1% of the water content).
This will relax the dough and prevent oxidation
o The remaining 90% of the fat is
referred to as roll-in fat. Work
the roll-in fat with some flour
and form it into a block
o Cut a Maltese cross into the
pastry dough, roll out the 4
corners, place the roll-in fat in the centre and fold the 4 ends back over
o Then make the first turn and refrigerate for at least 30 minutes between each
turn.

 English Method – prepare the dough and roll-in fat as per

the French method
o Instead of the Maltese cross, roll the pastry dough
into a sheet, and do the same with the roll-in fat

o Place the roll-in fat in the centre, fold over the

ends of the pastry dough and make the first turn.
Then continue on with the turns as normal

 Scotch Method – also called the

quick, blitz or all-in method, or
referred to as rough puff
o Use all of the ingredients
together, with the fat in large
pieces

42 | P a g e
 o Work quickly into a fairly lumpy paste
o Once you apply the turns, the paste will smooth out
o You will achieve less rise than with the other methods, but the flavour and
flakiness is still good

Puff Paste Ratios

The type of puff paste is determined by the amount of fat added.
A full puff has equal quantities of fat and flour in the recipe (a ratio of 1 : 1), whereas a half puff
has only half the amount of fat (a ratio of ½ : 1).
The end product is determined by the amount of fat used and the production method. For vol-
au-vent (bouchées) a full puff is needed, preferably using the French method, whereas cheese
sticks or pie tops could use a half puff or trimmings.
1 : 1 = Full Puff ¾ : 1 = ¾ Puff ½ : 1 = ½ Puff

1000g fat 750g fat 500g fat

1000g flour 1000g flour 1000g flour
~600mL water ~600 mL water ~600 mL water
10g salt 10g salt 10g salt
Lemon juice Lemon juice Lemon juice

The fresh puff paste after its final turn is referred to as virgin paste. Use this paste for optimum
rise in products such as vol-au-vents. Vol-au-vent literally means “fly with the wind”, describing
the light, airy texture of the product. They are filled with a variety of ragoûts of fine consistency
or, if using a smaller cut for the ingredients, the resulting mixture is referred to as ragoût fin or
salpicon.
Any offcuts in puff paste production can be stacked to retain the layering and re-used for
fleurons, cheese sticks and sausage rolls.

Puff Paste – Why does it rise?

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  Puff pastry is made by stretching and folding a paste repeatedly. The rise is achieved by
lamination and the steam created during baking

 The best full puff paste is made using 6 single turns.

This makes the largest number of layers without
destroying the integrity of the paste, but takes the
longest time to achieve. If fewer than 6 single turns
are used then the butter layers will be too thick. 4
double turns could also be used

 A combination of single and double turns can also be

used e.g. One single, one double. Double turns are
also referred to as book turns

 The finished product needs to display separation of

layers and a flaky, light mouth feel. This is achieved
by evenly rolling and folding the dough

 Once the paste goes into the oven the butter starts to melt, allowing the dough layers to
separate. The water turns into steam and forces the dough layers further apart

 Once the gluten starts to coagulate the separated layers

(referred to as “lift”) will be held in place for the finished
product. The Maillard reaction will provide the colouring
in the pastry

 Bake the paste at 200-210°C but not hotter, as excess

heat will make the pastry rise too quickly and then
collapse. Do not disturb the pastry for the first 10-15
minutes in the baking process and do not knock the tray.
Make sure the pastry is baked through and set before
removing it, otherwise it will collapse

 Baker’s Hint: Commercial operators use standalone or

bench top dough rollers or sheeters. This allows for
consistent and speedy layering of the paste

Puff Pastry Items

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Puff pastry Item Description

Tarte tatin  Make a caramel, pack the apples in tightly and cover
with a pastry sheet
 Bake until golden, reduce the syrup and turn the cake
over, cut into portions and serve with ice cream on
the side

Gâteau Pithiviers  Make a frangipane mixture and place on a puff paste

disk
 Put a sheet of puff paste over the top and make
incisions to create a sunflower shape
 Cut into portions and serve the fresh gâteau with
whipped cream and a compote of fruit or on a mirror
of coulis

Mille-feuille  Cut the puff paste into 10cm wide sheets. Dock, rest
and bake
 Top the baked puff paste cushions with Chantilly
cream and fruit
 Finish with puff paste and sprinkle with icing sugar

Arlettes  Dust puff paste with icing sugar and roll thinly. Fold
over or roll in form both ends
 Cut the roll into 5mm thick pieces and layer on a
baking tray
 Bake until light brown and the sugar is slightly
caramelised
 The finished arlettes can be dusted and served or
with piped crème in the middle and the halves stuck
together

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Jalousie  Top a pastry rectangle with the fruit mixture e.g.
marinated apples
 Cover with the other rectangle that has incisions and
seal
 Bake until golden and glaze

Cornets  Roll puff paste to ~3mm thickness and cut into 2cm
strips
 Use cornet moulds and roll the strips slightly
overlapping around the cone
 Bake until golden, fill the cooled cornet with Chantilly
cream and fruit

Vol-au-vent  Use virgin puff paste and cut into rounds, top with
another pastry ring, bake until golden
 Reheat the case in the oven
 Fill with a ragoût fin and spoon Hollandaise over the
top
 Garnish with the puff pastry lid

Beef Wellington  This can be prepared individually or as a whole fillet

 Seal the fillet
 Roll out the paste and top with caul, spread with
duxelles and envelop the fillet
 Brush with egg and bake until golden

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Cheese twists  Roll puff paste into 3mm thick sheet
 Brush with egg yolk, mustard, paprika and cheese.
Cut into 2cm wide strips and roll
 Bake until golden, cool on a rack
 Store in an airtight container to keep them crisp
 Serve on the side of soup or with cheese to provide
an alternative texture

Sausage rolls  Roll out a sheet of pastry

 Pipe on the sausage mixture and roll up the paste
 Brush with egg wash and cut into the desired lengths
 Bake until golden and serve with sauce on the side

Homemade gourmet pies  Line the pie mould with pâte à brisée and place your
stew inside
 Top with puff paste, brush with egg and place a
garnish on top
 Bake in the oven until golden

Puff Paste Faults

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 FAULTS CAUSES REMEDIES

Product doesn’t rise Oven not hot enough to set the Adjust oven temperature
pastry quickly
Fat has run out of the paste Layering not even or too much Use the correct technique; allow butter
pressure applied during pinning enough time to soften after removing from
out; butter is too cold when the fridge
rolling

Uneven rise Paste was not rolled evenly; egg Use the correct technique; take care when
wash has run down the side of brushing with egg wash
the paste

Wrong colour/unevenly Temperature too low – product Use the correct oven temperature
cooked won’t brown; not enough bottom
heat – bottom will be too moist;
temperature too high (>230°C) –
outside will brown and inside will
not cook

Texture too firm/pastry not Too much flour used during Follow the recipe and be careful when
flaky lamination dusting with flour. Always use as little flour as
possible and remove any excess in between
turns, with a brush

Choux Paste
Choux paste is the only paste that does not require resting. It is a mixture of boiling water or
milk, fat and flour, which forms a panada

 Boil the liquid and butter together – chopping the fat into smaller pieces speeds up the
melting process

 The liquid should be boiling

rapidly when the flour is added
so the starch cells in the flour
burst open, allowing them to
accept more liquid

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  Once the liquid boils remove it from the heat and then add the sifted flour immediately!
This is important as the liquid would absorb the flour in lumps if added gradually and
the fat would stay separate

 Work the mixture through with a wooden spoon and return to the heat to “burn off” the
mixture. This term is used to describe the gelatinisation of the starch in the panada

 Once a white layer is formed at the

bottom of the pot, remove the mixture
from the heat and cool to below 45°C.
Always cool the panada before adding
the eggs, otherwise the eggs will be
cooked (protein coagulated) and cannot
provide stability and structure

 Add the eggs one at a time, or gradually

if you use mixed eggs, until the mixture
reaches dropping consistency

 Pipe onto a greased tray but leave some room for it to spread. Bake large items such as
choux buns at 200°C and smaller items such as profiteroles at up to 220°C

 As you bake the choux paste, the water in the paste turns to steam and pushes the
paste up and out. As the heat increases the egg starts to coagulate and provides
structure. The starch also starts to set and provides structure, with the final shape being
held in place once the liquid has evaporated

 The product is finished once it is evenly golden brown, has doubled in size and feels
light. If you tap the finished choux
product it should sound hollow. Place
onto a wire rack to prevent
condensation forming
 Do not open the oven in the first 10-15 minutes or the pastry products will collapse. The pastry needs to
almost dry on the inside, as moisture
indicates that the egg has not set
enough and the product will collapse
and taste doughy

Choux Pastry Goods

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  This paste is used in a multitude of sweet and savoury dishes. It is very versatile as it can
be fried, poached or baked depending on the menu item. Products such as profiteroles
and éclairs are most commonly used.

 Choux buns and beignets soufflé are ideal for

afternoon tea. Croquembouche, gâteau St. Honoré
and swans are more spectacular menu items.
Beignets soufflé fromage, cheese fingers and
fritters with bacon or cheese can be used as
savouries.

 Choux paste products can be filled with Chantilly

cream, pastry cream, diplomat cream or flavoured
pastry cream. The finished product can be
garnished with icing sugar, melted chocolate,
chocolate or coffee icing. Plain fondant or fondant
mixed with coffee or chocolate is also used.

Choux Pastry Items

Éclairs  Pipe the choux paste into finger shapes
 Fill the baked, glazed éclairs with diplomat cream and/or
Chantilly cream
 Arrange on a platter for silver service, or plate with a
suitable sauce

Gâteau St. Honoré  Bake the puff paste disc and attach the filled profiteroles
 Fill with the chibouste and garnish with spun sugar

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Profiteroles  Fill the baked profiteroles with diplomat cream and/or
Chantilly cream
 Dust liberally with icing sugar or coat with chocolate,
serve on a plate with sauce or fruit compote

Choux buns  Preparer like profiteroles but pipe the choux paste larger
 Finish with Diplomat cream and dust with icing sugar

Croquembouche  Fill the profiteroles with diplomat cream

 Dip them in caramel to stick them together and assemble
around the croquembouche cone
 Once the cone has been completely covered, spin some
sugar and surround the croquembouche
 Sugar flowers and swans are also used for garnish

Paris-Brest  Named after a bike race in France

 Pipe into rings and sprinkle with almond flakes and bake
until golden brown
 Cut the baked choux pastry wheel in half and fill with
diplomat cream mixed with nougat
 Serve with cream on the side

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 Choux Pastry Items
Choux pastry Item Description

Beignets soufflé fromage  Produce a choux paste without sugar but add grated cheese
such as Parmesan
 Pipe into finger shapes and bake until golden brown

Cheese fritters  Make a savoury choux paste mixture adding dried grated
cheese or blue-vein
 Use a spoon and cut quenelles and then deep-fry until golden

Bacon fritters  Make a savoury choux paste mixture and add diced bacon
 Use a spoon and cut quenelles and then deep-fry until golden

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Anchovy fritters  Make a savoury choux paste mixture and add diced anchovies
 Use a spoon and cut quenelles and then deep-fry until golden

Gnocchi  Use a piping bag and poach 2cm pieces, refresh and drain
 Finish with butter and serve as a starter or accompaniment e.g.
mix with pesto

Recipes vary in the amount of egg or fat used. As a guide, remember that eggs make
the paste lighter and fat makes the paste heavier. The 2 recipes in the recipe section
produce different pastes: the basic choux paste has a higher flour percentage, is more
stable and can also be used for potato dishes such as lorette, whereas the advanced
recipe used provides a lighter product due to the increased egg content and can be
used for more delicate items such as profiteroles.

Choux Pastry Faults

 Faulty product has too much or a lack of colour, or is flat and doughy. Flat product is
usually caused by a lack of baking time, opening the oven, or baking the choux paste at
the wrong temperature. All of these prevent the steam being able to cause the product
to rise.
 Another contributing factor for flat product could be that the eggs are added when the
panada is too hot, the protein will coagulate and the egg will not be able to form
enough steam during baking to make the product rise.

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  Another contributing factor could be that too much panada has been made and it takes
too long to bake the mixture off. For large batches divide up the basic panada and then
add the eggs to each batch as it is finished for piping onto the baking trays.
 If the product is too brown it is due to excessive heat, extended baking time or too
much sugar in the mixture. Other issues could be incorrect weighing of ingredients or
neglect of any of the points of care.
 When freezing choux paste pipe closely onto a tray. The frozen pieces can then be taken
out and placed spaced apart with the condensation providing extra moisture and glazing
the top

8065-03 Unit 216:

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Prepare, cook and finish dough products

Yeast goods are the cornerstone of many bakery businesses.

Breads and other types of yeast goods are made and consumed all around the world.
They have been prepared for thousands of years, particularly throughout Egypt and the Middle
East.
Yeast products come in many types, can be sweet or savoury and can be eaten as part of a meal
at any time of the day.
The preparation and production of yeast goods are the basic skills required by all bakers, pastry
chefs and chefs.
Understanding the principles of production and key steps in the preparation will ensure that
you can produce successful products and avoid costly mistakes.

Dough Products
Dough products are broken into three key groups:
 Fermented dough
o Yeast based bread dough
o Bread rolls and buns
o Wholemeal, white, wholegrain, rye
 Unfermented dough
o Soda bread
o Flat breads
o Fried breads

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  Enriched dough
o Bun dough
o Savarin
o Brioche
o Doughnuts
o Danish

Bread
Bread is a staple food in most cultures. Most bread is leavened which means it has a softened
structure due to the gas produced during fermentation. The leavening can be achieved through
a starter culture, yeast and/or chemicals such as baking powder. Unleavened breads are
important in some religions such as Judaism and Christianity, being consumed as part of special
festivals or rituals.

Production Procedures for Bread

Dough mixing
As a general rule the more you mix a dough the less time it requires to be developed fully. If a
dough is under-mixed or under-developed the gluten structure will not form properly and will
not be able to retain the gas, resulting in a dense product. If a dough is over-mixed and
overdeveloped the gluten structure will breakdown and the product will not rise.
There are two main methods of bread making:
 The straight dough method, in which all the ingredients are simply mixed together. This
applies to all bulk-fermented dough and rapid dough recipes
 The sponge dough process, which differs insofar as only some ingredients are mixed in
at the sponge stage

Bulk-fermented This is the traditional method of bread making. All Flour 100%
the ingredients are mixed together and once Yeast 2%
combined all the dough is left to ferment for a Salt 2%
period of 2-5 hours, or even longer for heavier Water 58%
dough. Bulk fermentation was widely used prior to Bread improver ~1.0%
the 1960s and is still used for artisanal products.
Rapid This process involves mixing all the ingredients Flour 100%
together and resting the dough for about 10-30 Yeast 2%
minutes before processing. This is made possible Salt 2%
by adding higher levels of gluten strengtheners Water 60.5%

56 | P a g e
 such as ascorbic acid than for bulk-fermented Bread improver ~1.0%
dough.
It is important to use a high speed mixer for ~3
minutes. The dough must be maintained at the
correct temperature of 28°C, put into a divider,
proven for ~8 minutes then shaped and moulded
and placed into the correct tin. After it is proved for
a further hour it is baked at 200°C for ~20
minutes.
Sponge and dough This process is done in 2 stages. First a softer, Flour 100%
batter style of dough is made (called the sponge). Yeast 2.4%
The sponge is mixed and allowed to ferment for 2- Salt 2.3%
4 hours. More flour and other ingredients are then Water 65%
added to the sponge to adjust it to the correct Sugar ~6.0%
dough consistency. The strengthening (maturing)
and softening (mellowing) of the gluten occur
during the fermentation of the sponge. The
sponge and dough system is not widely used in
Australia today, but was a common method before
bread improvers were invented.

The following base recipe for bread can be amended easily and used for homemade bread. You
can create a range of variations by shaping the loaves differently, e.g. cutting or marking the top
or decorating with seeds.

Ingredients Method

1kg bakers flour • Form a bay with the flour and produce a basic ferment with the yeast and some
50g yeast warm water. Sprinkle the salt around onto the flour, only around the edges.
620mL warm water Cover with a cloth and prove
10g salt • Add the remaining ingredients and work into a dough until it no longer sticks to
the sides of your hands
• Prove until doubled in size, knock back and prove again
• Knock back and mould. Give the final prove and bake until done ~60 minutes
depending on the size of the loaf
• Tap the top. If it sounds hollow it is usually done

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 Variations:
Wholemeal Rye bread
bread
500g wholemeal 500g rye All other ingredients remain the same. Add mixed herbs, walnuts, garlic, onion
flour flour tomatoes, olives, anchovies, spices (such as caraway or coriander seeds) or o
500g bakers flour 500g ingredients to the base dough for variation. The bread can be placed in the fri
toasted on one side before serving to the customer
bakers
flour

Bread Faults
The quality or faults in bread can have a wide variety of causes. To evaluate faults correctly will
take time and experience. Like other foods, sensory evaluation can be subjective. The following
main areas will help you to develop your judgment.
The term crumb refers to the soft inner portion of bread.

External characteristics: Internal characteristics: Eating and flavour characteristics:

o Volume – how big are the o Crumb o Crumb characteristics – are

loaves or rolls? characteristics – they correct for the bread
o Crust colour – how dark is the are they correct type?
crust colour? What shade of for the bread o Crumb texture – is the crumb
brown is it? type? open or closed? Is it even or
o Symmetry or shape – is the o Crumb texture – is uneven?
product of an even shape or the crumb open or o Crumb strength – is the crumb
is it out of shape? closed? Is it even soft or does it have a bit of
o Sidewalls – are the sidewalls of or uneven? bounce?
the loaf smooth or are they o Crumb strength – is o Crumb colour – is the crumb
torn and ragged? the crumb soft or even in colour? Is the crumb
o Corners – are the corners in a does it have a bit colour light or dark?
loaf rounded or sharp? of bounce? o Seams or cores – are there
o Overall appearance – does the o Crumb colour – is seams and cores through the
loaf have a good natural the crumb even in loaf?
shine? Is it clean? colour? Is the
crumb colour light
or dark?
o Seams or cores –
are there seams
and cores through
the loaf?

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Unfermented Bread
There are many bread types that do not use yeast as a leavening agent. Some use no leavening
as the desired structure of the bread is firmer. Others use substitutes for leavening.
Soda bread as the name implies uses bicarbonate soda to make it rise and soften its structure.
It is also referred to as a quick bread as it does not
need to prover to expand. The key ingredients are
flour, soda, water and buttermilk or yoghurt. The lactic
acid promotes the development of carbon dioxide.
Australian damper is also a quick bread that is
prepared using baking soda and is baked in a Dutch
oven or directly in the ashes.
Other unleavened breads such as matzo have religious significance. Matzo is eaten during
passover whilst the Christian host given to believers is also made of unleavened bread.
Flat breads are usually grilled or finished in a tandoor or even fried. Typical examples are:
 Flammenbrot – covered with onion and bacon
 Roti – Indian atta wholemeal flour flat bread that is grilled
 Poori – Indian fried bread
 Paratha – Indian flat bread containing ghee
 Tortillas – South American flat bread
 Pide – Turkish flat bread also called pita bread in Middle eastern countries. Pita can
contain yeast
Note: Some flat breads can use leavening such as naan which is cooked in the tandoo

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 Enriched Dough
Dough Description Products

Bun dough Simple yeast dough with the Currant buns, tea loaf, Chelsea buns, hot
addition of some sugar, egg cross buns, doughnuts
and butter

Brioche, savarins, babas Rich, but light yeast dough Baked in fluted or ringed shapes. Savarins
with the addition of sugar, and babas are also soaked in a spiced stock
egg and butter syrup

Gugelhupf A rich yeast cake that is Gugelhupf, babovka. Can also be made from
baked in a special mould cake batter e.g. Bailey’s gugelhupf
with fluted edges. It is
popular in Germany, Austria
and Eastern European
countries

Stolen A heavy yeast dough filled Dresdner stollen, Christmas stollen

with dried fruit and spices.
Some versions also have
marzipan or persipan in the
centre. It is a speciality in
Germany served at
Christmas time

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Yeast kuchen Wide range of solid sweet Streuselkuchen, bee sting cake, strawberry
yeast cakes often eaten for kuchen, baumkuchen
afternoon tea. Fillings are
not normally added, but
toppings such as streusel
(crumble), fruit and ganache
can be used
Danish, croissants Rolled and layered similarly Cut into distinct shapes and filled with
to puff pastry, but made custard, chocolate, nuts but also savoury
from yeast dough fillings like bacon and cheese

Danish
Danish paste is a laminated, enriched yeast paste that uses a base of flour, yeast and milk.
Danish pastries have become very popular for breakfast, morning tea and as an accompaniment
for coffee.
They must be served fresh as they will go stale overnight and will not have the same mouth
feel. In Denmark these products are referred to as Vienna bread.
The Danes added custard and other toppings to the basic Viennese recipes and the term Danish
has since become popular around the globe. There are 2 key production methods – the
American method and the continental method.
 The American method has a softer structure and less lamination and products tend to
have a soft, cake-like crumb with little flakiness. In this method, up to 50% of the fat is
incorporated into the dough, which is mixed to maximum development. The remaining
fat is then folded into the dough using the “English” method of puff paste. The high level
of fat in the crumb tends to shorten it, giving a soft eating texture. Typical examples of
this method are frozen Danish dessert cakes found in supermarkets.
Products made using the European method have a flakier texture with more definite layers.
This characteristic is obtained by retaining approximately 90% of the fat for the lamination
process. The dough is mixed only until clear, and is fully developed during lamination

61 | P a g e
  Danish paste is mixed and kept cold to retard and control yeast fermentation. The
dough should only be worked lightly to prevent toughness. Unsalted laminating
butter is worked into a block with some flour to stabilise it and then rolled out.
Unsalted butter should be used for optimum flavour.
 The butter should have a plastic consistency meaning it is not too hard so that it
breaks into pieces and not too soft so that it squeezes out the sides of the paste
during rolling. The roll-in fat and the yeast paste base need to have the same
consistency and the internal temperature should not rise above 22°C. The amount
of fat used is normally equivalent to 35-50% of the dough weight.
 The butter mixture is enveloped into the paste using 3 single turns. Fresh butter is
hard to work so commercial butter sheets are often used as they are fractionised
and thus more stable. Alternatively a speciality margarine which is vegetable oil-
based with good eating qualities can be used. When pinning out the paste make
sure it is rolled to an even thickness and that you use as little flour as possible for
dusting. Keep all the edges and corners square to achieve even layering.
 The production of Danish differs from puff paste. The gluten should be developed
less to keep the Danish light, using natural aeration from the yeast in addition to
the steam to make it rise. This is referred to as the combination method. The
ingredients have to be kept cold to prevent the yeast from developing too quickly.
When laminating the paste, roll it evenly without too much pressure to form even
layers and prevent butter squeezing out.

Danish Shapes
 Tivoli – roll paste to 3-4mm thickness and cut into 10cm squares. Pipe
some pastry cream diagonally
across. Fold one side up and brush
with egg yolk, fold up the other
side and overlap. Place apricot
halves or other fruit on top of the
exposed pastry cream. You can tie
a small strip of paste around the
middle

 Spandau – roll paste to 3-4mm thickness

and cut into 10cm squares. Pipe or place
filling in the centre, then fold all corners
into the centre

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  Twists or Foldovers – roll paste to 3-4mm thickness and cut into 10cm
squares. Cut along the squares
1cm from the edge without
cutting all the way through.
Pipe some pastry cream
diagonally across and place a
drained fruit piece on top. Fold
both the cut corners over,
brush with egg wash and press
down firmly

 Windmills – roll paste to 3-4mm thickness and

cut into 10cm squares, then make 3cm cuts
from each corner towards the centre. Fold one
side of the cut towards the middle and repeat
for the other 3 cuts

 Bear paws – roll paste and cut into 2 strips roughly 25cm by 40cm.
Spread filling in centre then brush edges with
egg wash and fold over. Cut into 3-4cm strips
and cut out wedges

 Snail – roll paste to 3-4mm thickness and cut into

30cm squares. Spread a thin layer of custard over
it, sprinkle with sultanas, roll up into cylinder
similar to a Swiss roll and cut into 2cm thick
pieces. Put onto a greased tray with the cut side
down

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  To finish, all Danish shapes are brushed with egg wash, proven and
baked, then finished with apricot glaze and fondant.

Danish Faults
FAULTS CAUSES REMEDIES

Butter breaks through the dough Fat is too cold; dough is too Take care with your processes and
while pinning out hot; not enough resting time temperatures
between each turn; too
much pressure

Butter oozes out Butter is too warm; dough is Make sure that the butter is at 15°C and
too warm or too tight that the dough has the correct consistency
and temperature

Pastry sticks during pinning out Room temperature is too Place the dough in the fridge between each
high; not enough flour used turn to slow down the natural aeration

Butter melts during proving Dough needs more Place the dough in the fridge between each
lamination; room turn to slow down the natural aeration
temperature is too high

Products flat/wrinkled Tray bumped in the oven; Double check your settings and recipes,
temperature was too high; take care with handling product
not enough baking time; not
enough proving

Doughy product Not enough proving; Double check your settings and recipes
humidity too low; cold oven

Lack of crust colour/loss of Over-proving; excessive Take care with your processes and
flakiness retarding; cold oven; warm temperatures
room

Blisters on finished product Excessive humidity Work in a cooler room; less proving; slightly
higher baking temperatures

64 | P a g e
Quality Points and Storage
Basic bread dough should be cooked and sold on the day of production. If stored overnight they
will dry out and become stale very quickly. If there is excess product it must be frozen – NOT
put in the coolroom. The moisture of the coolroom will soften the crumb and destroy the
flakiness of the texture. The product must be covered and correctly labelled before being
frozen. Frozen product can be defrosted in the oven for a few minutes.

Enriched dough can be kept for 2-3 days after they have been cooked, however it is always
preferable to use them on the day of production. The flavour will deteriorate but they can still
be used. Sourdoughs and heavy yeast dough such as pumpernickel can be kept for 4-5 days as
they do not go stale as quickly.

In a commercial setting, many yeast dough can be purchased frozen and stored until they are
needed. The amount required for the day’s or service period’s production is defrosted, proved
and baked. It is important to follow manufacturer’s instructions, as the defrosting must be done
in a controlled fashion.
Display cabinets can be refrigerated or just closed in

Quality Points and Storage

Refrigerated units are used for any items containing cream and/or custard and the
temperature must not exceed 5°C. These units keep perishable items below the danger zone
and protect the cakes from dust, bacteria and viruses (e.g. from sneezing) and accidental spills.
The cabinets have to be emptied at the end of the day, cleaned and sanitised before any
product is returned. They must also be checked for iced-up refrigeration cells.

As refrigerated units are expensive and yeast goods are sold fresh, non-refrigerated units are
often used to display items for sale. Sneezeguards or other protective devices must be in place
to prevent contamination of the products.

Clean storage racks are often used to house uncovered bread products. These are located away
from the customers to prevent contamination. As the products have just been baked they can
be kept fresh on the racks for quick service. The racks can be easily refilled when necessary –
ensure that FIFO is used!

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With all storage clear labelling describing the product, date of production and possible use-by
date is recommended

With a basic barm or sourdough ferment it is recommended to keep it covered in the fridge.
Feed regularly with flour and soda water

Equipment used for Bakery Products

Baking and pastry cooking use a wide variety of specialised equipment in the preparation and
finish of sweets that differs from the standard chef toolbox. All equipment must be clean:
 Pastry scrapers and horns will minimise waste and help you to work hygienically
 Palette knives, straight and cranked spatulas assist with the removal of pastry and
the finishing of cakes
 Piping bags with a wide variety of nozzles allow for piping of softer mixtures and
finishing of cream-based desserts and garnishes with different shapes and finishes
 Cake rings and spring moulds are used for cakes and sponges
 Bread tins come in many shapes and assist in bread making
 Tartlet and barquette moulds and flan rings are used for short paste. Fluted
moulds and dariole moulds can also be used for yeast pastes. Cornet moulds are
used for pastry horns
 Cutters are used for a wide variety of pastries from fleurons to shortbread biscuits
 Rolling pins help you to achieve even thickness and come in a wide variety, ranging
from metal to wood, marble and plastic
 Mixers, dough breaks, sheeters and dividers assist in the commercial bakery.
Provers are used for even expansion of yeast doughs
 Chocolate and confectionary work requires even further specialised equipment
such as tempering pots and sugar thermometers

Sweet Fillings

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Many pastry products are made with a range of fillings for a flavour and texture contrast.

 Crème Chantilly – whipped dairy cream with sugar and vanilla

 Crème Pâtissière – pastry or confectioners’ cream that can be set with flour. Modern
recipes substitute pure starch as it does not interfere with the flavour
 Crème Diplomat – a mixture of crème pâtissière and whipped cream used for
flavoursome fillings as in profiteroles or bee sting
 Butter Cream – this is a mixture of Anglaise and butter. Variations such as Italian butter
cream or icing can be substituted
 Frangipane – a mixture of almonds, flour, butter, sugar and eggs used for Bakewell tart
 Ganache – a mixture of hot cream and chopped chocolate forming a paste. This is
explained in detail in the chocolate section
 Curds – a mixture of citrus juice, egg and sugar. It may be set baked in the oven or
thickened with pure starches
 Gianduja – special filling for chocolate pralines made from nuts, icing sugar and
chocolate or cocoa butter
 Praline – a mixture of caramel and roasted nuts
 Jam – used to glaze or as a centre for small pastries and doughnuts

Commodities
It is important to be aware of the basic commodities used in pastry. This awareness will enable
you to create and judge a perfect product.
The ratio of the basic ingredients used in baking influences the appearance and taste of the
finished product.
Flour, fat, sugar and egg form the base for most pastry products. It is the difference in ratios
that produces such varied products as puff paste, bread rolls and sweet paste.
Baking is simple as we only use a limited number of ingredients, yet a successful product
depends on the accuracy in the weighing, execution of the product and pre-heating of the oven
to the required temperature. This is really important for chefs as they often cook by feel whilst
pastry is an exact process and care must be taken to weigh everything correctly and follow the
correct process.
It is amazing what happens with dough in its production. The properties of flour are explained
in the commodities section. The first step in pastry production is to sift the flour. This will add
small amounts of air to the flour and help to produce a lighter product, as well as removing any
impurities. Salt supports the gluten development and the taste.
Other additions such as fats affect the structure of the crumb and provide richness and
softness. As fat also helps to incorporate air it is important to use fat that has a plastic
consistency. This “creaming” of suitable fat types lightens the pastry or use lamination.

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Egg will lighten the mixture and the egg protein will provide extra structure once heated. The
egg yolk will enrich the dough and the lecithin will assist in dispersing the shortening through
the dough.

Flour Types
Flour is produced from cereals. Barley, rye, oats, rice, peas, corn (maize) and wheat are used.
The cereals are similar in their composition, but these flours have different properties:
 Barley is used as malt and contributes to colour and flavour as well as food for
yeast in baking
 Oats provide a distinct flavour and texture such as in Anzac biscuits and is also
used in breakfast cereals
 Pea flour is made from chick peas. It is also referred to as besan flour and is used
in Indian savouries such as pakoras.
 Maize is the source of corn flour. Used for thickening custards and fillings. Corn
syrup or liquid glucose is also made from corn and is used in baking
 Rice flour is used similarly to corn flour to soften flour when making biscuits or
cakes
 Wheat forms the most commonly used flour in baking and pastry cooking. The
main reason for this is that wheat contains more gluten-forming proteins than any
other cereal
 Rye flours and rye meals provide much the same functions as wheat flour in bread
making. They provide structure for the dough during mixing, fermentation and
proving
 Whole wheat grains are used in mixed grain breads. Kibbled wheat exists in
various grades
 Rolled wheat flakes are mainly used as a topping but are also used in mixed grain
breads
 Wholemeal flours that are stone ground or roller milled contain all the parts of the
wheat grain. The germ in the wheat grain is high in oils, enzymes, minerals and
vitamins
 Wheat germ contains many nutritious vitamins and minerals and is used in mixed
grain products
 Semolina is the coarsely ground endosperm of wheat. It may be used in cakes and
biscuits
 White flours are milled with different specifications of protein levels, for use in
various bakery products. Treated white flour is available as high ratio flour
Flour can be purchased in various forms and you will find that bakers and pastry cooks use a
wider variety of flours than chefs do. For most chefs the types of flour used for different
products are:

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 Weak (soft) flour ~9% protein Sponges or short bread biscuits in which eggs provide
additional structure
Medium flour ~11% protein Yeast goods, e.g. Danish pastries

Strong (hard) >12% protein Bread and puff pastry

flour
High protein ~15% protein Pasta and high protein bread – Durum wheat added to
flour for this purpose

In most kitchens bakers flour is purchased and then the flour can be weakened by the addition
of cornflour or wheat starch (add ~10% for cakes); or it can be hardened by the addition
of semolina, durum wheat or dry gluten (add 2-5% for bread). By adding baking powder
the flour is changed to self-raising flour.

Starches and Salt

Wheat, maize (corn), rice and potato starch are the most commonly used in pastries and
desserts. Sago or tapioca can also be used, however due to their structure they will not break
up. They are easy to digest and do not contain gluten, so they are suitable for special diets

Starches are produced by washing the starch grains and then drying and grinding them. They
will set once heated. Wheat sets at ~93°C, corn at ~83°C, potato at ~73°C. If heated higher they
will lose their setting properties. You can observe this with some sauces: if they are kept in the
bain-marie for a while, they start to break up again and will thin out

Modified starches are used for cold setting and will form a gel with cold liquids. They are often
used in instant puddings, canning and frozen foods. Some of them are based on wheat and you
need to avoid using them with coeliac customers

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Salt is very important in pastry cooking as it acts as a counter-balance for the sweet flavour in
most pastry goods. Salt should be added in small amounts to all pastes. In egg wash, a small
amount of salt and sugar can assist with flavour and colour. In pastry think carefully when using
salt as it:
 Strengthens the gluten in flour and promotes crust and colour in yeast products.
 Reduces staling and extends the storage life.
 Retards fermentation so care has to be taken when making yeast products to prevent
direct contact of the yeast with the salt.
 Must be weighed carefully as more than 2% of salt in bread will retard the yeast too
much and affect the end product

Water and Sugar

Water is an important commodity used in sweets and baking. The quality of water in developed
countries is excellent but always check on water quality and filtered water may be used.
 If the water is too hard (contains high mineral content) it may need to be distilled
 Water is used for hygienic purposes like washing of fruit, as well as the
development of gluten in dough. It also provides steam in the baking process and
therefore gives lift to pastry products such as the rising of puff pastry
 The amount of liquid added to mixtures and dough is always approximate as flours
have different absorption rates
Sugar is produced from sugar cane or sugar beet and is a carbohydrate that can be absorbed
more rapidly by the body and provides no other dietary value besides energy. In cooking sugar
is used:
 As a sweet seasoning agent or for conserving
 To increase tenderness and provide softer texture to the product
 To promote browning and crust development
 To raise the temperature necessary for gluten to coagulate and increasing the
volume
 To retain moisture which adds to the texture of the finished product
 To assist in the absorption of air when beating egg white or Genoese mixture
 For garnishing such as sprinkling product with icing sugar, spun or blown sugar

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Sugar Types
 White Sugar is sold as:
o Granulated sugar, used for boiling sugar, conserving and sweet sauces
o Caster sugar, which is finer and is used for pastry goods
o Icing sugar is ground finer again and is used for pastes or garnish
o Fondant, which is purchased having a soft toffee consistency and is
used for garnish or as confectionery filling
o Sugar nibs, which are used for garnish on yeast goods or biscuits
 Cube Sugar is made in the refinery from first-quality sugar liquor and set in moulds
 Brown Sugar is unrefined raw sugar used for its flavour and colour in heavier cakes
 Raw Sugar has varying degrees of colouring and still contains parts of sugar syrup
 Golden Syrup is a by-product of sugar refining and can be used for cakes, sauces
and garnish
 Glucose is used in the production of spun sugar and for stabilising sorbets
 Treacle is produced from molasses and used for heavy cakes and fruitcakes
 Honey was the first sugar used by man, it contains invert sugar adjust recipes as it
browns quickly
 Maple Syrup is produced from the sap of the maple tree, however artificial maple
syrup is often used
 Palm Sugar is produced from the sap of the sugar or palmyra palm, reduced and
set

Eggs
Eggs have a number of functions in pastries, cakes and yeast goods:
 When eggs are whisked they trap air bubbles which will aerate the product
 The water content of eggs will help to bind the dry ingredients together
 The protein content of eggs will set during baking, helping to provide structure in
the product
 Eggs improve the crust colour
 The emulsification of eggs will improve the storage qualities of cake and sponge
products
 The colour of eggs improves the crumb colour

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The egg is made up of 3 main parts
Shell Yolk White

~10% of total weight ~30% of total weight ~60% of total weight

o Water o Water
(51%) (88%)
o Fat (30.5%) o Protein
o Protein (9%)
(16%)

In commercial kitchens hen’s eggs are the most commonly used type. They are available in a
range of sizes or grades. Many pastry recipes use weights rather than a number of eggs
for a recipe. Eggs can be used fresh, separated into yolk and white, or as pulp. Pulp may
be fresh, in liquid form, or frozen.

Fats
Fats and oils are used in pastes as well as for frying of pastry products. It is the melting point
that determines whether we refer to fat as oil. If the fat has a low melting point and remains
liquid at room temperature it is referred to as oil. If it hardens it is called fat. Fats in pastries
fulfil important functions as they:
 Add to the flavour
 Aerate the paste or dough
 Tenderise and enhance the texture
 As the fat prevents the gluten from forming long strands it is also referred to as
shortening. Most pastry fats used in baking are based on vegetable oils that have been
hydrogenised to keep them firm at room temperature. The hydrogenising process
provides extra aeration
Fat types
 Oils – the most common oils used in pastry cooking are olive oils that can be added to
bread dough for Mediterranean style breads with soft crumb. Corn, soy and canola oils
can be added to muffins or cake mixtures such as carrot cake. They are also used for
frying sweets such as apple fritter

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  Butter – this is the best fat to be used in baking. The flavour is appreciated by customers
and should be used for first class pastries. Due to its superior flavour it is ideal for
shortcrust paste, brioche and biscuits. Butter is produced by churning cream and can be
purchased salted and unsalted. It needs to be used with care due to its low melting
point
 Pastry Butter is hydrogenised like margarine and this provides it with more stability and
a higher melting point. It can be used for croissants and Danish products
 Animal Fats – these are used less in pastry cooking as their flavour interferes with finer
baked goods. Special recipes and regional dishes utilise lard, dripping and suet
 Cake Margarine is made from vegetable and/or animal fats and is more stable than
butter
 Puff Paste Margarine is also referred to as pastry margarine. The fat is very stable and
makes it easier to roll the puff paste into the required layers
 Short Paste Margarine has little elasticity and achieves a “short” baked product
 Shortenings differ from margarine as they contain no water and pastry cooks use them
for bulk production and fillings. They have no flavour and absorb liquid when
emulsifying cake fillings
 Hi-ratio Fats contain emulsifiers to absorb the extra moisture added into hi-ratio cakes
 Deep-frying Compounds can be a blend of animal fats and oils and are treated to
prolong the life span of the fat and prevent breakdown with a stable smoke point
 Bread fats are used by bakers to improve the volume in the dough and to extend shelf
life
 Confectionery fats are specialised fats used by pastry cooks for icing and compound
chocolate mixtures

Dairy Products
Milk is used for moistening and enriching and because of its flavour. It also is used in custards
and crèmes to help with setting. The fat content varies. Ensure proper heating to destroy
bacteria.
 Pasteurised milk has been heated, then cooled to 3°C in a short time span
 UHT milk has been heated to ultra-high temperature for a short time and can thus be
stored longer
 Evaporated milk has been reduced to ~40% of the original volume
 Condensed milk has sugar (~40%) added to evaporated milk and has longer storage
 Powdered milk can be reconstituted and used as normal milk
 Low fat milk or skim milk can be used in recipes to lower the fat in the food item. Care
has to be taken when heating these types of milk as they tend to burn quicker. The recipe
taste will differ

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  Cream is the fat content of milk and it naturally forms a layer on the top if milk is
left standing.
o Cream – minimum fat content of 35%
o Double Cream – minimum fat content of 48%
o Thickened Cream – addition of gelatine makes for easier whipping
o Crème Fraîche – double cream “soured” with the addition of yoghurt
o Light Cream – minimum fat content of ~20%
o Sour Cream – contains ~15% fat content and lactic acid
o Imitation Cream – made from vegetable fats. It requires no
refrigeration but has no taste or flavour
Cream is used for fillings such as Crème Chantilly, as an addition in ice cream and parfait bases
and mixed with milk and eggs for quiche fillings

Butter is produced from milk by churning, shaking or beating. The fat is separated and links
together. Most butter has salt added for storage and preservation. For pastry creams or similar
items it is important to use unsalted butter as too much salt would affect the taste of the
product

Cheese is made by adding rennet to milk. This sets the milk solids, which are then drained to
remove the whey. Cheese is used in many savoury applications in baking. All varieties can be
utilised from Blue vein cheeses for filo parcels to Mozzarella in pizza toppings. Other white
mould cheeses such as Camembert can be used in quiches and for grills. Cheddar and stronger
tasting hard cheeses such as Parmesan can be used for savoury biscuits and puff pastry goods
such as cheese sticks

Many other fresh cheese varieties can also be used in sweet applications. The following
provides examples of cheese varieties and their uses:
 Yoghurt is produced by warming milk and adding cultures to set the mixture to a soft
curd. Flavoured varieties are also available. Can be used as a low fat alternative in cakes
or creams, or set with gelatine in yoghurt panna cotta or Bavarian cream
 Mascarpone is a triple cream cheese made from low fat cream. It has a light aroma. It can
be creamed and is used for fillings in cakes such as the Italian speciality, Tiramisu
 Quark is a fresh cheese that has a slightly acidic and tangy flavour. Depending on the fat
content it can be dry to creamy and is used for cheesecakes, spreads or fillings
 Philadelphia (cream) Cheese has less acidity and can be used instead of quark
 Ricotta is an Italian fresh cheese with a crumbly texture that can be used instead of quark
or Philadelphia cheese

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Yeast
Yeast is a living organism, fungus that multiplies and produces ferments by converting starch
and sugars into carbon dioxide and ethyl alcohol. The scientific name for one species of yeast is
Saccharomyces cerevisiae or sugar-eating fungus. In long-fermented baked goods the yeast
contributes flavour through the production of lactic acids. Fermentation is used in baking and
the production of beverages.
Yeast is available in 3 forms:
 Fresh and cream yeast – Fresh yeast needs to be stored in the fridge and will last
approximately 2 weeks. Cream yeast is used in large scale baking
 Dried and instant yeast are used in baking. Instant yeast is concentrated, quite porous and
can be added with the dry ingredients when producing dough
 Brewer’s yeast is used in the production of beer, wine and spirits

Yeast requires:
 Food – in the form of sugar and starch
 Warmth – ~35°C
 Moisture – water or milk or other liquids
If yeast is kept cold it stays dormant (inactive in a state of rest). If yeast is heated above 52°C it
is killed. Added salt slows down the fermentation process. Ensure that fresh yeast is stored
properly – wrapped and refrigerated

Flavourings and Spices

Vanilla beans are the pods of the creeper Vanilla planifolia, an orchid that is grown in Central
America, Madagascar and Indonesia. These are dried and should be slightly moist when
purchased. The beans can be split and submerged in a liquid to extract the flavour. If washed
off and stored in sugar they will produce vanilla sugar that can be used in pastries

Vanilla essence is the flavour produced by dissolving vanilla pods in an alcoholic solution

Vanilla extract is made by percolating or macerating chopped vanilla beans with ethyl alcohol
Poppy seeds are the black to blue seeds extracted from the poppy plant. They are used for
bread, or boiled in custards or milk for fillings and in cakes. European sweets often use poppy
seeds

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Sesame seeds are rich in oil and have a pleasant nutty aroma and are often sprinkled onto
baked goods for additional flavour

Sunflower seeds are rich in aromatic oil and are often added to bread varieties

Nuts are used in all of their varieties from ground nuts as in almond meal, to slivers and flakes
to provide colour, flavour and texture

Cinnamon quills (sticks) are used in liquids to extract the subtle flavour and varying qualities are
available. Ground cinnamon is used for sugar mixtures and for flavouring sweets

Cloves are rich in flavour and are added to stock syrup, stewed apples and pear dishes

Nutmeg comes from the seed of the nutmeg tree. It can be ground freshly and is sprinkled onto
custard tarts or added to stewed fruit

Allspice is produced from the Pimento tree. It has a pronounced flavour, a combination of
pepper, cinnamon, clove and nutmeg

Ginger is produced from the ginger plant and can be used ground in pastries or fresh in Asian
desserts

Essences are used in baking to add flavour to pastries. Lemon essence, almond and rum
essences are some examples used in cakes. These are produced using steam for distillation

Jams are made from sugar and fresh fruit. Apricot , raspberry and strawberry jam are the most
widely used jams used for pastry products
Chocolate
 Chocolate is produced from a mixture of cocoa paste and sugar. Milk powder is
added for milk chocolate. The fat content determines the quality of the chocolate
– higher fat content of cocoa butter (20-30%) and a lower sugar content (~40%)
provide good quality chocolate
 Compound chocolate has vegetable oil added and is more stable and does not
require tempering. It has inferior flavour and can be used for cheaper desserts or
melted in mousses, chocolate or Bavarian cream
 Couverture has a cocoa butter content of 32-40%. It has the best flavour but needs
to be handled carefully to produce a first class product

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Preparation Methods
 As outlined earlier correct weighing is important for all baking recipes
 Consider the properties of the finished product when mixing ingredients; do you
need to mix them longer or briefly? Rub-in or creaming method, folding or
laminating, kneading or rolling? Does it need to rest or process immediately?
 Sifting enhances the amount of air in flour and removes impurities
 Ensure to use the correct techniques and ingredients to maximise aeration
 Spreading of mixtures on greased trays often requires the trays to be lined with
waxed paper to prevent sticking and allow for easy removal of the finished
product such as a Swiss roll
 Lining tins or greasing them using the correct method is important as it allows
products to rise and come out of the tin easily after baking
 Cooling items on cake racks prevents condensation
 Piping correctly requires practice and is applied for cake mixtures, sponge, choux
paste and filigree e.g. chocolate , fondant and fruit
 Use the correct temperatures for proving, baking and other preparation steps such
as boiling of bun wash

Finish of Pastry Goods

All pastry goods have specific storage temperatures
o Yeast goods should not be refrigerated unless they
have perishable fillings
o Yeast goods such as Danish should be sold on the day
of production as they go stale which affects eating
quality
o Cream based goods and dairy based goods must be
chilled
o Items can be frozen and thawed out for service or
frozen after preparation and then thawed and finished
e.g. Danish is formed, frozen, thawed and proven
then baked
o Never store pastry items next to strong smelling foods
such as garlic, preferably use a separate fridge
o Gateaux can be prepared, cut in half and frozen and
then finished once thawed
o Ensure hygiene and FIFO
Finishing of pastry goods can use
 Glazing with stock syrup
 Dusting with icing sugar, piping of fondant or icing
 Spreading of icing, chocolate or cream on the outside for smoothness
 Garnishes such as motifs, piping, run outs, cigarettes, templates, cut outs, moulded pieces

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8065-03 Unit 217:
Prepare, cook and finish hot desserts and
puddings

Tools and Equipment

Desserts and pastry cooking use a wide variety of specialised equipment in the preparation and
finish of sweets that differs from the standard chef toolbox:

 Pastry scrapers and horns will minimise waste and help you to work hygienically
 Palette knives, straight and cranked spatulas assist with the removal of pastry and
the finishing of desserts. Peelers are used in the preparation of fruit
 Piping bags with a wide variety of nozzles allow for piping of softer mixtures and
finishing of cream-based desserts and garnishes with different shapes and finishes
 Cake rings and spring moulds are used for cakes and sponges
 Tartlet and barquette moulds and flan rings are used for short paste. Fluted
moulds and dariole moulds can also be used for yeast pastes. Cornet moulds are
used for pastry horns

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  Cutters are used for a wide variety of pastries from fleurons to shortbread biscuits
and chocolate
 Crêpe pans and measuring jugs are used for batters. Deep fryers are used for yeast
or fritters
 Mixers, dough breaks, sheeters and dividers assist in the production of
professional desserts
 Chocolate and confectionary work requires even further specialised equipment
such as tempering pots and sugar thermometers
 Ensure all tools and equipment are kept clean and are fit for purpose

Ingredients
It is important to be aware of the basic commodities used in desserts. This awareness will
enable you to create and judge a perfect product.
The ratio of the basic ingredients used in desserts influences the appearance and taste of the
finished product. Flour, fat, sugar and egg form the base for most pastry products. It is the
difference in ratios that produces such varied products as puff paste, Danish and sweet paste.
Desserts use a limited number of ingredients, yet a successful product depends on the accuracy
in the weighing, execution of the product and presentation. This is really important for chefs as
they often cook by feel, whilst desserts require an exact process and care must be taken to
weigh everything correctly and follow the correct process.
Quality ingredients lead to a quality product. Ensure you collect the correct ingredients in the
right amounts and follow the preparation steps to achieve a consistent quality outcome. Utilise
the correct cookery methods to optimise the product and in some cases to ensure hygiene.
Maximise the ingredients on offer to produce a vast array of items and flavour combinations
from spices to yoghurt, seeds to essences and try to create interesting textures.
When portioning desserts it is important to know correct portion sizes and the cost impacts.
Serving size depends on the enterprise and location.
When serving desserts consider the correct temperature e.g. frozen dishes should be served on
chilled or frozen crockery or glasses, cold items on chilled or room temperature crockery,
whilst warm or hot desserts should be served on warmed plates

Preparation and Finish

Use clean equipment in the preparation of desserts and apply the correct techniques. Measure
correctly and store to avoid contamination or deterioration of quality.

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When folding mixtures or ingredients ensure that the air is retained, whip cream to soft peak
and do not curdle, aerate egg mixtures and sugar correctly.
Use the correct cookery methods in production such as boiling milk, poaching fruit, steaming,
puddings, stewing compote, grilling fruit, frying pancakes or buckwheat blini, roasting nuts,
deep-frying donuts, baking puff paste decorations, baking fruit or pastries.

Use the appropriate equipment such as pots, pans, bain-maries, griddle plates and baking trays,
chocolate tempering machines, waffle irons, deep-fryers, grills and bakers ovens.
Tools should be used to enhance the appearance and retain the shape of the product such as
palette knives, pastry combs, piping bags, graters, silicone sheets, sieves, knives and peelers.
Cool products down according to hygiene requirements and retain the texture and desired
mouth feel.
When moulding desserts use correct lining or preparation such as rinsing with water, spraying
with fat, lining with sugar.
Use non-stick mats and cake racks to prevent burning or sticking of product and accumulation
of moisture at the base of products.
Use silica gel to prevent excessive moisture. Use thermometers to measure correct
temperature of products or the oven.

Preparation and Finish

Techniques such as piping must be carried out correctly using the correct preparation to
minimise spillage. Use smooth piping to portray a professional finish. Use piping bags, a range
of nozzles or a paper piping bag for chocolate and fondant garnishes.
Greasing trays or moulds prior to baking prevents sticking. Non-stick mats are also good for this
purpose.
Decoration and presentation of desserts is extremely important to customers, who often
perceive desserts as decadent and celebratory.
Decoration can be as simple as dusting icing sugar over the dessert or onto the plate. In most
cases the desired outcome is a combination of colour, height, flavour and texture to highlight
certain aspects of desserts. Fresh fruit, tuiles, chocolate shavings and toasted nuts or praline
add interest and appeal.
Remember that the garnish needs to complement the dish and its key ingredient. Sauces are
also used extensively to either add colour, e.g. a raspberry coulis; or richness, e.g. a vanilla
sauce. Sauces are also used effectively for feathering and other presentation-enhancing
techniques.

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Run-outs, mirrors, piped decorations, shapes and writing plus a multitude of chocolate and
pastry shapes can be used to highlight height, provide textures and contrasts within menu
items. Curls, cigarettes, baskets and chopsticks can be formed. Dusting icing sugar or cocoa
using stencils makes for a quick and impressive garnish.
Sugar is an inexpensive way of achieving the wow factor. Sugar baskets, woven or spun sugar
can be coloured and used effectively. Ensure to apply the correct technique and OH&S.

Portioning and Storage

When portioning desserts it is important to know correct portion sizes and the cost impacts.
Serving size depends on the enterprise and location. In the country you often serve larger
portions and more hearty desserts. For degustation menus you have small portions with
interesting variations or flavours.
In general a soufflé or pudding will be 100-150g per serve. Cakes can be larger at ~200g per
serve. A crème brûlée varies between 100-200g depending on the type of cream and its
accompaniments. Using a total serving size of 750-1000g for a 3-course meal or degustation is
useful for judging the size of individual portions sizes.
Pastries and desserts very easily absorb other flavours and therefore need to be stored
separately from other food items. In most kitchens the dessert section is separated from the
main kitchen for this reason.
Freshly baked yeast goods should be stored on racks to prevent them from sweating or sticking
to the base. They can be stored at a moderate room temperature but need to be sold on the
day of baking as the product deteriorates and becomes stale.
Cakes can have a longer shelf life. With a cream gateau, you may want to cut it in half before
dressing it and freeze one half for later use.
Other sweets need to be stored in the fridge or coolroom separated from other foods. Ensure
that you label product correctly and use the FIFO (First In, First Out) principle.
Hygienic handling is extremely important for preventing cross-contamination. In the production
of sensitive items such as ice cream, absolute adherence to clean work practices is essential as
dairy products can very easily be cross-contaminated.

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Portioning and Storage
Freezer and fridge temperatures need to be checked regularly and stock rotated so that the
optimum product is served. Chocolate items should not be stored too cold as they tend to
develop condensation and this detracts from the sheen and appearance. Crisp items such as
tulip baskets or brandy snaps need to be placed into airtight containers as they easily become
moist. Desiccants such as food-safe silica gel may be added to the box to absorb any moisture
or steam from the kitchen.
Organise storage areas in keeping with your established, clear mise en place lists as this will
help the workflow. Follow proper practices for the basic commodities. Store above raw items.
Remove only the approximate amount of flour or sugar that you need. Do not pour it back into
the bin as it is easy to get things mixed up and you may add sugar to the flour or vice versa, or
even pour some salt into the sugar! It is impossible to work with contaminated commodities
and this can create hassles during service or you may have to throw out 50kg of sugar!
Sauces should always be stored in sealed containers or temperature controlled during service
such as a bain-marie or chilled cabinet.
For display purposes it is important to know the best storage for each product. Restaurants
have display cabinets which can be temperature controlled. Consider whether it is best to show
individual plated items or whole pieces which can be portioned as ordered. For individual
portions either plate the item or use specialised containers or serving dishes. Individual shot
glasses of spiced chilli chocolate, single hazelnut puddings, whole dish of brioche bread and
butter pudding or sliced into smaller pieces next to small porcelain dishes with fresh fruit salad
provide instant colour and variation. For takeaway, special airtight containers or cake cartons
should be used to allow for easy transport and protection. The normal storage process of FIFO
and GIGO apply.

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Sweet Fillings
Many pastry products are made with a range of fillings for a flavour and texture contrast.
 Crème Chantilly – whipped dairy cream with sugar and vanilla
 Crème Pâtissière – pastry or confectioners’ cream that can be set with flour.
Modern recipes substitute pure starch as it does not interfere with the flavour
 Crème Diplomat – a mixture of crème pâtissière and whipped cream used for
flavoursome fillings as in profiteroles or bee sting
 Butter Cream – this is a mixture of Anglaise and butter. Variations such as Italian
butter cream or icing can be substituted
 Frangipane – a mixture of almonds, flour, butter, sugar and eggs used for Bakewell
tart
 Ganache – a mixture of hot cream and chopped chocolate forming a paste. This is
explained in detail in the chocolate section
 Curds – a mixture of citrus juice, egg and sugar. It may be set baked in the oven or
thickened with pure starches
 Gianduja – special filling for chocolate pralines made from nuts, icing sugar and
chocolate or cocoa butter
 Praline – a mixture of caramel and roasted nuts
 Jam – used to glaze or as a centre for small pastries and doughnuts

Types of Hot Desserts

Types of desserts include:

 Pastry-based Desserts
 Cakes and Tortes
 Batter and Egg-based Desserts
 Custards and Cream Desserts
 Fruit-based Desserts
 Frozen Desserts
 Rice and Farinaceous Desserts and Puddings
 Chocolate-based Desserts

All of these major categories include hot recipes. It is crucial to focus on the final product and
its desired flavour, texture, appearance and colour as well as consistency.

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Desserts must be fresh for optimum flavour and are susceptible to taking on other flavours or
smells, so they should be stored in a separate fridge.
Display fridges or dessert trolleys can be used to entice the customer to “leave some room for
dessert”!

Pastry Based Desserts

Yeast Pastry Goods – need to be made fresh every day as they go stale fairly quickly. They are
used more for morning and afternoon tea than as a straight dessert item, although products
steeped in syrup are an exception

Brioche Bread and Butter Pudding:

 This is an adaptation of the traditional English pudding
 Temperature control is essential to ensure that the custard has a smooth consistency when
set
 Traditionally presented to the customer hot in the baking dish

Strudel Pastry Goods – This Austrian speciality needs some practice. The dough needs to be
well stretched and relaxed

Apple Strudel:
 Traditional Austrian dessert made from a specialty dough
 The stretching of the well-rested dough requires practice as it must be very thin to
achieve the desired texture in the final product
 Bake the strudel, cut into portions and serve on a mirror of Anglaise sauce

Puff Pastry Goods – The light and flaky texture of pastry provides excellent eating. Various
types can be produced for different menu purposes. This type of pastry puffs up when cooked
due to the alternating layers of fat and dough created during production
Tarte Tatin:
 This upside-down tart originated in a French hotel
 Ensure that you use firm apples to retain the structure and do not overcook the toffee as it
will become bitter
 Cut into portions and serve with ice cream on the side

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Cake mixtures – The basic mixture is often steamed or poached in the oven. The mixtures
usually contain baking powder or a high percentage of eggs
Soft centred Chocolate Delight:
 This dessert is just set on the outside whilst the centre remains soft
 Melt chocolate and butter, whisk egg yolks, eggs and sugar, fold together and mix in
cocoa and flour
 Fill into greased dariole moulds and bake ~10 minutes until just set

Short Pastry Goods – The light and flaky texture of pastry provides excellent eating. Various
types can be produced for different menu purposes. This type of pastry puffs up when cooked
due to the alternating layers of fat and dough created during production
Rhubarb tartlet:
 Line a tartlet mould with wholemeal pastry
 Fill with thickened stewed rhubarb and place crumble on top
 Bake and serve with ice cream on the side
Peach crumble:
 Make a short paste and line a pie dish
 Mix the peaches with cinnamon and sugar and fill the dish, sprinkle crumble on top
 Bake and serve with cream on the side

Batter and Egg Based Desserts

These sweets include crêpes, soufflé crêpes, pancakes and their various ethnic interpretations
such as palatschinken. The category also includes omelettes and sweets finished with a batter,
such as fritters and waffles.
 Crêpes are a thin version of a pancake and a well-rested batter should be used to
prevent tightening of the mixture and to make sure it is as thin as possible. The
most famous application is in Crêpes Suzette where the pancakes are traditionally
flambéed in front of the customer on a guéridon trolley
 Crêpe soufflé is a pancake batter that has whipped egg whites added to it, or is
filled with a soufflé mixture. This lightens the mixture and provides an airy texture.
Basic pancake batter is popular in many cuisines and finds sweet and savoury
applications. The batter is a mixture of flour, eggs and liquid (mostly milk) and is
then fried or even deep-fried. Palatschinken is an Austrian Hungarian specialty of
thin pancakes which are filled with povidl, a rich plum jam
 Omelettes may be made with the standard technique or with whipped eggs, which
provide a soufflé effect. Omelette confiture is finished by sprinkling icing sugar on
the top and then caramelising it with a hot poker

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Batter and Egg Based Desserts
 Beer batter, champagne batter and pancake batters are used for fritters. These are
used for sweet and savoury items. For fruit fritters the fruit such as apple slices are
coated in flour, then drawn through the batter and fried until golden.
 Soufflé is the French term for “to rise.” It is a light mixture that can be used for
savouries or sweets. In its production a Crème pâtissière or cooled Béchamel sauce
is cooked with whipped egg whites folded under the mixture. This is placed into a
well-greased mould and baked either dry or in a bain-marieIt needs to be served
immediately as it is very light.
Crêpes Suzette:
 Traditionally a guéridon dessert flambéed in front of the guest
 Mise en place is very important for a smooth workflow
 Serve with vanilla ice cream and cream on the side

Clafoutis Limousin:
 This dish is a traditional harvest dish using seasonal fruit from Limousin in France
 Due to the high moisture content of the fruit you must ensure that the batter is
baked through
 Dust with icing sugar and serve in the baking dish

Apple Soufflé:
 Soufflé is a dish that requires practice and is impressive if done correctly
 Ensure that you achieve maximum aeration of the mixture. The soufflé must be
served immediately to prevent collapse
 The soufflé mixture is baked inside the hollowed out apples for flavour and
presentation

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 Custard and Cream Dessert
Vanilla custard:
 This dessert can be served hot or cold
 Milk is brought to the boil and sugar is added, take care not to burn it
 Cornstarch and flavours e.g. Vanilla essence, are mixed with cold milk and then whisked
into the hot liquid until it thickens. A ratio of ~10% thickening agent applies

Bread and Butter Pudding with Bananas:

 This variation of the traditional English dessert uses bananas and nuts to enhance the
flavour
 Temperature control is essential to ensure that the custard has a smooth consistency when
set
 Traditionally presented to the customer in the baking dish

Crème Brûlée:
 This cream dessert is a set Anglaise sauce using cream which is then sprinkled with sugar
and glazed
 This creates a hot exterior with a cool centre for a perfect contrast

Fruit-Based Desserts
A fruit-based dessert has fruit as its main ingredient, but additionally, fruit is often used as a garnish
on other desserts.
Hygiene is of the utmost importance with fresh fruit due to the dangers of Listeria and pesticide
residue. All fruit should be washed prior to use and all measures taken to prevent cross-
contamination. There have been several documented cases of this type of food poisoning causing
death in high risk groups, e.g. hospital patients and nursing home residents.
Stewing is used for harder fruit such as rhubarb, quinces and apples. The stewed fruit can be made
into compotes or puréed and used for the traditional English fools. Fruit compote and preserved fruit
enable us to use fruit in its prime and preserve it for menu choices all year around. Fruit purée is also
used in coulis, as part of ices or bavarois.

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Poaching fresh fruit allows us to highlight some of the flavours with the careful use of spices. Some
examples would be poached tamarillo, pear, peach or apple. The poaching liquor used provides
flavour or colour such as in a pear in red wine sauce.
Flambéed fruit is popular with guéridon cooking. Bananas, raspberries, figs or apple slices are given
extra menu appeal once the hot fruit is served with ice cream and double cream!
Fruit can be baked together with pastries such as in apple cake or strudel. If you place it on top of
flans as in banana or peach flan it needs to be coated with gel to prevent oxidation and browning.
Fruit is also coated in batters and fried.

Fruit-Based Desserts
Grilled Bananas:
Cut bananas in half but leave the skin on, brush the cut side with honey
Sprinkle with sugar, cinnamon and lemon juice
Grill until browned on both sides, remove from the skin and serve with ice cream

Clafoutis Limousin:
This dish is a traditional harvest dish using seasonal fruit from Limousin in France
Due to the high moisture content of the fruit you must ensure that the batter is baked through
Dust with icing sugar and serve in the baking dish

Poached Pears in Red Wine:

o This unusual combination results in a colourful dish
o Leave the stem on the pear to show it is fresh
o Can be served warm or cold with ice cream
Flambé Bananas:
o This guéridon dish can be cooked to order
o Seal the bananas in butter to enhance the flavour then flame carefully
o Serve with ice cream
Hot Raspberries with Ice Cream:
o This dessert provides an interesting contrast of temperatures
o Do not overcook the raspberries in the syrup as they will fall apart
o Serve with ice cream

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 Puddings
The term pudding is used widely to denote a dessert, but is also a term used to refer to a mixture of
savoury items that are mixed and baked e.g. Yorkshire pudding or suet pudding.
Puddings on the menu generally refer to a steamed, boiled or baked mixture. This can be based on a
batter, rice, semolina, tapioca to name but a few.

These are filling and are often accompanied by a sauce. Typical examples are:

Queen of Puddings:
o Based on breadcrumbs and milk set with eggs
o Top with jam and meringue
o Grill until browned on the top

Quandong and Macadamia nut pudding:

o Whisk butter and sugar, add the egg yolks and fold under chopped nuts and
sponge crumbs
o Spoon or pipe the mixture into greased and sugared moulds and steam au bain-
marie
o Serve with macadamia nut ice cream and quandong compote

Steamed Pudding:
o Make a basic batter and mix with dried fruit
o Spoon or pipe the mixture into greased and sugared moulds and steam au bain-
marie
o Serve with apricot or vanilla sauce

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 Cooking Hot Desserts and Puddings
As with all desserts accurate weighing and adherence to the recipe is essential. The ratios of sugar,
fat, eggs and flour will determine the final texture and appearance.
Correct aeration means you must take the time needed to whisk butter and sugar long enough to
incorporate sufficient air into the mixture. This also ensures correct serving size.
Any moulds that are used must be either lined or greased to prevent sticking. Many puddings can be
pre-cooked and then reheated in the microwave or steamed for service.
Correct temperature for boiling, baking or steaming is necessary to ensure the correct outcome.
When baking place the items in the centre of the oven for even heat distribution. When steaming on
the stove top you may need a close fitting lid, whilst cooking au bain-marie in the oven means you
should apply double the oven temperature to gain the correct temperature in the water bath e.g.
150°C in the oven will lead to a temperature of ~75-80°C.

Finishes
Hot desserts use minimal garnishes so a simple dusting with icing sugar is often sufficient. Fresh fruit
or mint adds colour and subtle flavours. Due to the texture of puddings most of them are served with
a sauce or some are even self-saucing. Typical examples are:
o Anglaise sauce
o Apricot or other fruit based sauce e.g. Coulis
o Custard sauce
o Cocoa or chocolate sauce

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8065-03 Unit 218:
Prepare, cook and finish cold desserts
Introduction
Cold desserts are not only popular because they finish a meal perfectly but also because they
provide an option on the menu that can be prepared in advance.
When we consider cold desserts it refers to the serving temperature only as many components
may require prior cooking

Types of Desserts
Types of desserts include:
 Pastry-based Desserts
 Cakes and Tortes
 Batter and Egg-based Desserts
 Custards and Cream Desserts
 Fruit-based Desserts
 Frozen Desserts
 Rice and Farinaceous Desserts and Puddings
 Chocolate-based Desserts
All of these major categories include cold recipes. It is crucial to focus on the final product and
its desired flavour, texture, appearance and colour as well as consistency.
Desserts must be fresh for optimum flavour and are susceptible to taking on other flavours or
smells, so they should be stored in a separate fridge.
Display fridges or dessert trolleys can be used to entice the customer to “leave some room for
dessert”!

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Pastry Based Desserts
The lines between desserts and pastry items are sometimes blurred. Pastries are used in a
variety of desserts
The menu examples show the basic paste used for the product to give an immediate overview
and context. Recipe details can be found in the recipe section

Petits Fours – These small items are served with coffee. Petit is the French term for small and
four refers to baked in the oven
o Petits fours sec refers to dry biscuits by themselves, or with high quality fillings
such as ganache. They can be finished with chocolate or other coatings
o They need to be delicate and use a range of shapes and ingredients, for example
vanilla horns, Nero biscuits and Paris delights would be a good mixture
o Not all petits fours are baked but they are all small items. They incorporate
products such as petits fours sec, glazed fruit, marzipan or elaborately garnished
individual creations from ganache or nougatine
o These are all served cold

Yeast Pastry Goods – need to be made fresh every day as they go stale fairly quickly. They are
used more for morning and afternoon tea than as a straight dessert item, although products
steeped in syrup are an exception

Savarin with Fruit:

o This traditional French dessert uses a rich yeast paste
o Do not overfill the moulds as this will cause the savarin to overflow
o Soak the baked savarin in syrup, glaze and garnish with fresh fruit or compote and
fresh cream
Baba au Rhum:
This French dessert uses savarin paste and dried fruit soaked in rum
Do not overfill the moulds as this will cause the paste to overflow
Soak the baked pastries in rum syrup and garnish with fresh fruit or compote and fresh cream

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Strudel Pastry Goods – This Austrian speciality needs some practice. The dough needs to be
well stretched and relaxed

Apple Strudel:
 Traditional Austrian dessert made from a specialty dough
 The stretching of the well-rested dough requires practice as it must be very thin to
achieve the desired texture in the final product
 Bake the strudel, cut into portions and serve on a mirror of Anglaise sauce
Apple Cherry Strudel :
 This is a variation on the popular apple strudel
 Replace half the apples with pitted cherries, to give a moister centre
 Bake the strudel, cut into portions and serve with Anglaise sauce, a few cherries and
cream

Short Pastry Goods – Short pastry is used in a multitude of dishes, from lining paste for
tartlet bases to individual biscuits served with coffee. The variety is enormous. A range of
production methods are used, from the firmer textured rub-in method to the softer creaming
method
Lemon and Mandarin Tartlets:
 This is a variation on the traditional French citrus tart that can be used as petits
fours
 Blind bake the tartlets and half fill with lemon custard and top with an equal
amount of mandarin custard
 Once cooled garnish with icing sugar, chocolate filigree or fruit
Apricot Flan:
 This is a variation on the English Bakewell tart
 This is a very moist dessert so you must ensure that it is baked through
completely
 Cut the glazed flan into portions and serve with sabayon, Anglaise sauce or ice
cream and fruit garnish
Baked Cheesecake:
 This is a very popular traditional dessert that uses short pastry as the base
 Do not bake it too hot as the surface will crack and brown too much
 Cut the cake into portions and serve with sorbet or ice cream and fruit garnish

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 Puff Pastry Goods – The light and flaky texture of pastry provides excellent eating. Various
types can be produced for different menu purposes. This type of pastry puffs up when
cooked due to the alternating layers of fat and dough created during production
o Tarte Tatin:
 This upside-down tart originated in a French hotel
 Ensure that you use firm apples to retain the structure and
do not overcook the toffee as it will become bitter
 Cut into portions and serve at room temperature with ice
cream on the side
o Gâteau Pithiviers:
 This sunflower-shaped cake was traditionally made to
celebrate the sunflower crops around the town of
Pithiviers
 Take great care when marking out the shape and
scalloping the edges
 Cut into portions and serve the fresh gâteau with whipped
cream and a compote of fruit
o Mille-feuille:
 This layered cake means “thousand leaves” in French
 Dock the paste to prevent excessive lift
 Finish with fondant and feather with couverture
 Cakes and Tortes – These terms are often interchanged. As a general rule cakes are
simpler mixtures and are used for morning or afternoon tea or a simple lunch dessert,
whereas torte is a German term that describes a layered cake, mostly based on cake
mixture or sponge, usually filled with a crème variety and finished quite elaborately
o Marble Cake:

 This cake is made in several variations around the world

 Beat the butter and sugar until it is well aerated to achieve a light texture
in the finished product and ensure that the 2 mixtures are mixed through
to create the marbled appearance
 May be made in individual dariole moulds or as a whole cake and sliced
into portions. Serve with Anglaise sauce and cream

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 Meringue Shells with Macédoine of Fruit:
 Meringue shells are a perfect way of using up leftover egg whites
 If there is any egg yolk contaminating the egg whites then you will not
achieve a firm peak. Meringues are ideally baked at the end of service at
very low baking temperature
 Fill the shells with flavoured cream and fresh fruits
o Banana Sponge Roll:

 This can be used for afternoon tea or as a light lunch dessert

 Do not overbake as you will not be able to roll the sponge. As soon as it is
baked, roll the sponge using a cloth sprinkled with sugar
 Slice the finished roll diagonally and serve with fresh fruit

Batter and Egg Based Desserts

These sweets include crêpes, soufflé crêpes, pancakes and their various ethnic interpretations
such as palatschinken. The category also includes omelettes and sweets finished with a batter,
such as fritters and waffles.
 Waffles are a thin batter that is finished in a special waffle iron. The final product
has a crisp texture and is used as a garnish or served with ice cream
o Waffles can be rolled into cone shapes
o Waffles can also be filled with lemon or chocolate cream
o Waffles can be served for breakfast with ice cream and maple syrup
 Most batter and egg desserts are served as hot desserts

Custard and Cream Desserts

Custard bases are fillings which are excellent for heartier menus and in the cooler times of the
year. Custards can be served hot or cold and can be set with the egg in the mixture coagulating
and binding the liquid, like a bread and butter pudding, or thickened with pure starches like a
vanilla or chocolate custard made from milk. Traditional custards are cooked by boiling milk and
then adding a starch such as custard powder, or cornmeal, semolina or rice for thickening.

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Crèmes, in comparison, are light and can be prepared in advance, making it easy during service.
Crèmes may be made in a wide variety based on milk, cream, Anglaise mixture or mousses.
They are set by using gelatine or other setting agents such as agar-agar.
o Panna Cotta:
 Panna cotta means “cooked cream” in Italian and is set
using gelatine
 It is easy to prepare but to prevent the mixture from
separating it should be set quickly with ice
 Serve with pineapple compote
o Chocolate Mousse:
 The quality of this classical French dessert is influenced by
the quality of the chocolate used
 Regardless of production method it is important to create
a smooth texture
 Serve in a glass or as quenelles on a plate

o Bavarian Cream (Crème Bavarois):

 This is a classical French dessert, despite its name
 To avoid separation, the milk mixture must be just starting to set
before you fold under the cream
 This dessert can be set in a dariole mould and turned out or served in
a cocktail glass
o Charlotte Russe:
 This is similar to Charlotte royale but the mould is lined with sponge
fingers. It is named for Czar Alexander I
 The sponge fingers must be packed together tightly so that the
Bavarois does not leak out
 Charlotte Russe can also be made as individual portions using dariole
moulds or ramekins
o Crème Caramel:
 This deceptively simple dessert requires some skill to make well
 Take care not to burn the toffee. The heat must be controlled so that
the custard does not soufflé and create air bubbles
 It is best to let the crème caramel rest overnight to let the caramel
soften before turning it out of the mould and garnishing with cream,
filigree and fruit

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 Fruit-Based Desserts
A fruit-based dessert has fruit as its main ingredient, but additionally, fruit is often used as a garnish
on other desserts.
Fruit can be purchased in a wide variety of ways. Fresh fruit has a clean flavour and is refreshing on
the palate. Fresh fruit at its prime can be served with only minor changes. Fresh strawberries or
cherries only need a bit of cream or ice cream and you have a wonderful dessert.
Leftover or small amounts of fruit can be cut into a macédoine of fruit. This can be served in coupes
with ice cream such as a Coupe Jacques in which the fruit is topped with lemon and strawberry ice.
Using a precision cut for the fruit displays the skill of the chef and makes it easier to eat for the
customer. Alternatively, blend leftover fruit and use it in sorbet.
Hygiene is of the utmost importance with fresh fruit due to the dangers of Listeria and pesticide
residue. All fruit should be washed prior to use and all measures taken to prevent cross-
contamination. There have been several documented cases of this type of food poisoning causing
death in high risk groups, e.g. hospital patients and nursing home residents.

Stewing is used for harder fruit such as rhubarb, quinces and apples. The stewed fruit can be made
into compotes or puréed and used for the traditional English fools. Fruit compote and preserved fruit
enable us to use fruit in its prime and preserve it for menu choices all year around. Fruit purée is also
used in coulis, as part of ices or bavarois.
Poaching fresh fruit allows us to highlight some of the flavours with the careful use of spices. Some
examples would be poached tamarillo, pear, peach or apple. The poaching liquor used provides
flavour or colour such as in a pear in red wine sauce.
Homemade jams and marmalade provide variation at the breakfast buffet. With jam there are two
factors to consider: shelf life and setting properties. Fruit is made into jam by cooking it with sugar
to105°C. Check the setting properties and pectin can be added for a firmer texture and protection
against mould.
Jellies are a refreshing alternative and are also used for pre-dessert. These can be produced like jam
but the mixture is strained and set because of the pectin content, like a rosehip jelly. Alternatively,
add gelatine leaves to a clear fruit juice, but some fruit will not set due to their high acid content.
The general rule is simple, use the best fruit you can find. Any bruised or damaged fruit can be
trimmed and used in compotes, jams or sorbets. Try to bring out the best natural flavours and
similarly to other food items on your menu, less is sometimes more, meaning keep it simple.

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 o Peach Melba:
 Created by Escoffier and named in honour of Dame Nellie Melba
 The peach must be blanched to remove the skin and the stone must
be removed
 Place vanilla parfait on a chilled plate, top with a peach half and spoon
raspberry coulis on the side and garnish with fresh raspberries
o Apple Jelly in a Shot Glass:
 This refreshing sweet is ideal as a pre-dessert
 The jelly must be set completely but must not be too firm
 Top with apple sorbet, then serve immediately
o Poached Pears in Red Wine:
 This unusual combination results in a colourful dish
 Leave the stem on the pear to show it is fresh
 Arrange on a chilled plate with ice cream
o Almond Tuile with Strawberries:
 The crisp almond wafers provide the perfect texture contrast to the
cream and strawberries
 The tuile mixture must be spread at an even thickness using a
template
 Stack with cream or mousse and fresh strawberries

Frozen Desserts
What better way to finish a meal on a hot summer’s day than with a frozen dessert?
Ice cream, sorbet and parfait are often used as counterbalance for many other dessert items to
provide a contrast or additional flavour and texture experience. The perfect example is a soft-centred
pudding served with ice cream. The soft centre forms a sauce that is balanced with the cool freshness
of the ice. As with all other menu items, look at contrast and harmony.
Besides being very popular as a perfect finish for a meal, the big advantage of frozen desserts for the
chef is the prior preparation of the dish, sitting ready in the freezer and requiring very little work for
finishing. Whether it is simple ice cream or an Ice Soufflé Grand Marnier, once your mise en place is
ready it can be plated very quickly.

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The main concern with frozen sweets is the danger of contamination. Dairy products are susceptible
to contamination and that is why milk is pasteurised i.e. heated above 70°C to kill all bacteria. Make
sure that the ice cream machine is cleaned properly, particularly any components that have openings
where leftovers can accumulate. The eggs used in an Anglaise base also need to be safe and returned
to the heat for hygiene reasons as well as thickened for consistency, also.
Once the Anglaise mixture has been chilled, add it to the ice cream machine and churn it until it sets.
Any contamination that occurs afterwards cannot be controlled. One of the worst habits in this
regard is the “licking” of the finished ice cream, or using your fingers in removing it from the
machine! Always use implements when testing the final product and sterilise the spoon in between
your tries! Store at -18°C and monitor the storage temperatures as part of your HACCP procedures
Ice Cream uses mostly an Anglaise base with milk. For a richer ice cream part of the milk is replaced
with cream, usually between 30-50%. Use lower fat cream otherwise it can form a fatty layer at the
roof of your mouth.
Other varieties within this category use buttermilk, yoghurt or fresh cheeses, such as Mascarpone or
for a different flavour, even Brie or a light blue vein cheese.

Fruit Ice Cream is a mixture of a dairy base with fruit purees. It is important to add the fruit puree
once the Anglaise has cooled. This has two advantages: firstly it retains the freshness of flavour
without “cooking it” and secondly it retains the colour.
Fruit-Based Ice is refreshing and adds lightness and clear flavours to a dish. If you have too much
sugar the ice will be soft, whilst hard ice requires more sugar.
Egg white can be added as a stabiliser, gelatine or glucose to prevent the formation of large ice
crystals and to make the ice slightly sticky as you will notice in Italian Gelato. If you have a
saccharometer the mixture should have ~18° Baumé (sugar density). Granita is a coarser, slushy
Italian style that is not churned.
Parfaits, Bombes and Biscuit Glacé refers to speciality ice that is not based on milk or Anglaise. They
are lighter as they are based on whipped cream.
Biscuit glacé refers to a basic mixture of egg and sugar that is whipped and has cream folded
through. Often alcohol is added to the mixture. Due to its lightness and the alcohol content, the
mixture freezes but has a light and smooth consistency, as alcohol does not freeze and thus lowers
the freezing point. Usually the mixture is placed in a mould and if larger, sliced into portions at
service time.

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Various recipes can be used. Some use whole eggs whipped with sugar similar to the start of a
Genoese mixture (without the flour of course), others separate the yolks and whites, whipping them
separately with sugar. In either method you would combine the egg mixture with whipped cream and
other flavours, put it into a mould and freeze. Ice Soufflé Grand Marnier for example uses biscuit
glacé mixture in a ramekin with a paper or alfoil collar. This imitates the look of a risen soufflé once
presented.
Parfaits can use the same mixture but are traditionally served in a mould. Alternatively, use a mixture
made with 250mL of heavy stock syrup whipped with 8 egg yolks to the sabayon stage. Whip over ice
until cool, then fold in 400mL of whipped cream. Chocolate moulds, tulip baskets, ramekins or glasses
can be used.

Bombes are frozen in a bombe mould. These are often copper-based to transfer temperature quickly
and efficiently, when releasing the mixture from the mould. The inside is coated with metal, to
prevent contamination. Simply place a hot tea towel on the outside, unscrew the top just prior to
service to let air in and remove any vacuum, then turn the bombe out

Fruit-Based Desserts
o Cinnamon Ice Cream:
 This is just one of many possible ice cream variations
 Hygiene is of utmost importance when making ice cream due to the
uncooked egg yolks that are used. Never use your fingers to taste the
ice cream
 Serve
o Iced Orange Parfait Grand Marnier:
 Parfaits are ice creams that do not require churning as the eggs and
whipped cream provide a smooth consistency. They are usually set in
terrine moulds, ramekins or parfait glasses
 Take care not to coagulate the egg yolks when mixing. Maintain the
aeration of the meringue and whipped cream when folding together
 Garnish with fresh berries, orange segments and strawberry coulis on
a chilled plate with tropical fruit for colour and flavour contrast
o Apple Sorbet:
 Sorbets are refreshing ice mixtures with natural fruit flavours
 Take care to prevent oxidation of the fruit during preparation
 Often served as a palate cleanser or as a light finish to the meal

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Rice and Farinaceous Desserts and Puddings
Traditionally, this group is mainly used for lunch sweets, as they tend to be simpler and heavier
in texture and therefore take longer to digest. Different ethnic cuisines use a wide variety of
cereals in the production of desserts, from corn to rice, semolina and tapioca.
Rice for sweets needs to be glutinous and absorb the liquid used. Short grain rice is mainly used
as it swells and breaks up, providing excellent glutinous texture.
For short grain rice a ratio of 1 rice : 7 liquid applies. For rice pudding soufflé, mix condé rice
with soaked raisins or sultanas, add whipped egg white and egg yolks and bake in a greased
dish in the oven.
Semolina or tapioca can also be served as puddings, but mainly as a soufflé style to give
lightness. The term flummery is used for semolina-based desserts. It can be served hot or set
with cream and gelatine.
Tapioca or sago can be cooked in a mixture of fruit juice and stock syrup. Once the mixture
thickens, fold through some chopped fruit and pour into glasses or moulds.

Grütze is a German and Scandinavian speciality based on this principle that uses tapioca or sago
to thicken stewed fruit. The fruit used is usually a concoction of berries or plums and cherries.
Boil the fruit juice with sugar and the tapioca. Once it goes glassy and thickens, add the fruit.
Portion the cooked mixture in glasses and serve chilled with cream or Anglaise sauce.
English Summer Pudding is a dessert in a similar vein to Grütze which uses fresh berries
available for a short time in the European summer. The day-old bread provides the stability in
this dessert and soaks up some of the juices.
o Steamed Syrup Pudding with Brandied Apricots:
 This is a light variant of the traditional English dessert
 The moulds must be greased and sugared to allow even
rise and removal of the pudding from the mould
 Serve with apricots steeped in syrup
o Hazelnut Pudding with Cocoa Sauce:
 This pudding is based on a cake mixture using self-raising
flour
 Cook au bain-marie to prevent excessive browning
 Serve with honey and poppy seed ice cream

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Chocolate Based Desserts
Indulgence and chocolate go hand in hand. Chocolate with its rich flavour and lingering taste is
used as a dessert item in its own right but also as a garnish for many products, whether it be as
icing on top of an éclair or as filigree shapes to provide height for a dessert.
Chocolate desserts can be found across the whole spectrum of the dessert categories described
previously. From the classical chocolate mousse to chocolate Bavarois, chocolate biscuits and
gâteau, chocolate baskets filled with tropical fruits, chocolate sorbet to soft centred chocolate
pudding, the lusciousness of chocolate adds texture and taste to many desserts.
From shavings to filigree, rolls to stencils, its use for garnishes is endless, lending height, colour
and contrast to many dishes.
To use chocolate in desserts it is important to know the temperature requirements as the taste
of the finished product, its consistency and “mouthfeel” are affected if the chocolate has been
overheated.
As with all foods, you get what you pay for. Cheaper compound chocolate is easy to use, has
been stabilised and is therefore more forgiving.
High quality chocolate couverture has a rich flavour and the connoisseur will detect variances
between types or brands. The available budget and the price point that you can get from your
customers play a major part in deciding which to use.
Tempering is a method of crystallising cocoa butter in a stable form in the fluid chocolate mass.
It achieves a smooth finish with a high gloss and even colouring with no bloom.

Ganache is a mixture of hot cream and melted couverture. Other ingredients such as butter or
flavours can be added. The cream is brought to the boil, removed from the heat and the
chopped couverture is added, poured into a clean container and let cool to the desired
temperature. Ganache consistency is determined by the amount of cream and a light, medium
or heavy mixture can be produced. Has many uses, from cake finishes to fillings for barquettes
or individually shaped pieces such as truffles and hollows.

Dark Chocolate Cheesecake with Blood Orange and Cointreau Compote:

 This is a variation on a classical cold-set cheesecake
 When using PVC pipes to set the cheesecake make sure that you use paper or acetate
paper to prevent contamination and allow easy removal
 Garnish with shaved chocolate, blood orange and Cointreau compote

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 Chocolate delice with chocolate orange ganache, yoghurt sorbet and blood orange gel:
 This dessert combines chocolate tempering, Anglaise production, a dairy-base sorbet and
a setting agent for the gel
 The agar-agar must be weighed very carefully to achieve the desired consistency. The
blending makes the mixture more palatable
 When making the delice the mixture must be cooled to blood temperature to prevent the
whipped cream melting
 The creamy delice is balanced with the tart sorbet and enhanced with the fresh orange
flavours

Cooking Cold Desserts

As with all desserts accurate weighing and adherence to the recipe is essential. The ratios of sugar,
fat, eggs and flour will determine the final texture and appearance.
Correct aeration means you must take the time needed to whisk butter and sugar long enough to
incorporate sufficient air into the mixture. This also ensures correct serving size.
Any moulds that are used must be either lined or greased to prevent sticking. Correct temperature
for boiling, baking or steaming is necessary to ensure the correct outcome. When baking place the
items in the centre of the oven for even heat distribution. When steaming on the stove top you may
need a close fitting lid, whilst cooking au bain-marie in the oven means you should apply double the
oven temperature to gain the correct temperature in the water bath e.g. 150°C in the oven will lead
to a temperature of ~75-80°C.

Finishes
Cold desserts use additional garnishes to highlight the dish, whether it is a simple dusting with icing
sugar or a sesame seed wafer, piped chocolate filigrée or spun sugar they can all contribute to height,
crunchiness and colour. Fresh fruit or mint adds colour and subtle flavours. A wide variety of sauces
are used to compliment or contrast the dish. Typical examples are:
o Anglaise sauce
o Apricot or other fruit based sauce e.g. Coulis
o Custard sauce
o Cocoa or chocolate sauce

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Menu planning
Introduction
Although the classical menu sequence still provides a guideline for modern menu planning,
chefs must take into account the more relaxed approach to modern eating.
Customers’ busy schedules limit the time allotted for eating, so lengthy meals may be less
common.
Dishes that can be offered all day allow for the flexibility required by some customers. It is not
uncommon to see menus featuring all-day breakfast in many cafés and casual dining areas.
The blending of many cuisines has also resulted in fewer rules than in the past. The menu must
focus on its target market, be the key sales tool and has to be costed accurately.

Menu Balance
The balance within a menu is achieved by the use of a range of ingredients, cookery methods
and a variety of sauces within a nutritional context. The main mantra you should use with menu
planning is: avoid repetition – avoid repetition – avoid repetition!
The following issues need to be considered:
 Colour – provide a range of colours within each dish and within menus. Consider that
the “eye eats first and you never get a second chance at a first impression.”
 Texture – vary the textures of the products within a menu and on the individual plate.
Soft, crunchy, crisp items create natural contrasts and enhance the eating experience
 Flavour – balance your flavours within the menu or on the one plate. Spicy items will
dominate the palate and should not be served first if lighter items follow
 Cookery method – avoid using just one cookery method. Serve a grilled steak with fried
potatoes and glazed vegetables or fresh salads. This will also enhance the taste, flavours
and colours
 Ingredients – vary your ingredients as much as possible within the menu and individual
dishes. This provides for interesting combinations and gives a wide choice to the
customer
 Naming the dish – explain any foreign terms and use clear descriptions of ingredients
and cooking methods
These criteria apply to the whole menu and individual dishes

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Types of Menus
Menus vary considerably between establishments and a range of factors play a role such as the
location, clientele, abilities of the staff, season, and theme or ambience. The following menu
types are found in establishments:
 Static menus – these menus rarely change and provide the same food every day.
A range of items is usually offered but is limited overall. Fast food outlets,
restaurant chains and institutional catering may use static menus for ease of
production, quality control measures and customer expectations.
 Specials menus – these menus are designed for particular foods available for a
limited time. Whilst most food items available all year around, chefs can take
advantage of the daily catch or difficult-to-get or seasonal commodities such as
cepes, morels and white asparagus. The chef creates this menu as an addition to
the regular menu. Celebrity chefs, St. Patricks Day or blackboard menus can be
used successfully. Children's menus could include drawing and crayons to keep
them occupied while waiting for the meal
 Cycle menus – these are developed to be repeated at regular intervals. For
example a hospital might have a 21 day cycle, after which time the menu is
repeated. The advantage of this type of menu is the training and cost issue

Styles of Service
 À la Carte service means that the wait staff takes the order and the meal is cooked after
the order is given to the kitchen. Each menu item is costed individually – sometimes
called a “price point”. The wait staff has placed a basic setting on the table in advance of
the service period. This setting is also known as a “cover” or “setting”, meaning the
cutlery set for the customer. The cutlery is changed according to the individual customer
requirements after the order is taken.
 Table d’hôte is a set menu that might include a choice in some or all of the courses. The
price is set and usually includes items such as bread and coffee. The entire place setting
for all courses is laid out prior to arrival of guests, to allow for speedy service. Table
d’hôte format is often used for function menus when a buffet style meal is not required.
Such function meals can be very profitable for the caterer and also provide speedy
service and good quality food for the customer. Function meals must be carefully
planned to ensure smooth running of the entire event.

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  Both a la carte and table d'hôte can be served for lunch or dinner and comprise of an
offering of starters, main courses and desserts.
 Many ethnic restaurants use this format e.g. Chinese banquet. Ethnic influences in
cuisine and menu styles also mean that some of the traditional ways of serving food do
not apply. Many Asian cuisines simply place the meal in the centre for communal eating
and sharing. Tapas, theatre restaurants, all day breakfast, wine menus and reverse
menus where the dessert is served first are just some of the fare being served
nowadays.

 Breakfast Menus provide a good income source for a wide range of establishments.
Hotels have to provide breakfast for their customers and their offerings are usually
broken into the two major types of breakfast menus:
o Continental breakfast menus consisting of fruit, cereals, toast and jam plus
beverages
o The full breakfast, often referred to as English breakfast, due to its origin. This
menu includes hot items as well, such as eggs, sausages and bacon.
o Champagne breakfast refers to a breakfast at which champagne or a
combination of champagne and juices is served with the meal. This is often done
for special occasions such as a wedding breakfast.
 Brunch is a combination of breakfast and lunch items and is normally served from
10.30am-2.00pm. You might combine a champagne breakfast with simple lunch items
for example, for a special occasion. Often it is offered on Sundays as an “all you can eat”
special menu.

 Tea Menus refer to afternoon and morning tea. Often they are referred to as “collation
of refreshments” on menus. They are an English tradition and can vary from a simple
morning tea with coffee and a biscuit to quite elaborate tea offerings if it is the final
meal at a special event such as a conference.

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Morning tea Afternoon Tea

Served between 9.30am-11.00am. Served between 2.30pm-4.30pm and uses similar items, but
The following menu examples are a guide: can offer more elaborate sweets buffets and light dishes:
 Assorted sandwiches – simple  Assorted sandwiches – more elaborate fillings,
fillings, cut into small triangles pinwheel or checkerboard and open sandwiches
 Simple baked goods – muffins,  Assorted sweets – gateaux, tortes, individual sweets,
crumpets, pikelets, finger buns tarts
 Assorted pastries – Danish pastries,  Fork dishes – skewers, stir-fries, sautéed dishes
éclairs, scones  Beverages – tea, coffee, juices, iced drinks, sometimes
 Beverages – cordial, tea, coffee, Champagne or sherry
juices

 Degustation menus have had a revival in recent years. The menu allows the customer to
sample a wide variety of house specialties prepared specifically by the chef. It may show
off the signature dishes or a special seasonal menu and is often served with suitable
accompanying wines.
 Buffet Menus – buffets involve a presentation of food on tables or display stands where
the customer then chooses the food items they wish to eat. It is either self-service or a
mixture of service styles, as the meat may be carved for the customer by a chef. In
Australia a buffet is often called a smorgåsbord if it includes hot and cold food. Buffets
are usually served for special occasions. Whilst classic buffets are seldom seen in
Australia, there are various types like themed buffets (Italian, Greek, seafood, pasta, all-
you-can-eat).
 Breakfast Buffets are widely used in hotels and guest houses where a large number of
people attend for breakfast. The food items are displayed in distinct sections and range
from continental food items to hot cooked food.
 Cocktail Reception functions have a wide variety of uses. They can be held formally or
informally. Cocktail food may be served together with cocktails or champagne at the
beginning of an evening as the customers arrive for a function. They could also form an
appetiser for a la carte customers after their arrival.

Menu Type Comparison

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 Menu type Advantages Disadvantages Cost benefit considerations

À la carte Customer can Can be time- Higher charge per dish but may have
choose consuming and higher food cost percentage.
preferences. requires high level of Customer may only have one course
Generally higher staff skills. Stock can but this may mean you get 2-3
quality food run out. May require settings per service period
offerings special equipment

Table d'hôte Kitchen can Limited choices may Usually lower food cost as portion
prepare meals in mean fewer return control and waste is much better.
advance. F&B visits by customers. Less skilled staff required for a
can set up tables May not be able to shorter time period. On-selling, e.g.
based on menu. charge higher prices desserts, is not possible
Service is quicker due to customer
expectations for set
menus being cheaper
Bistro Can provide a Can be considered Cheaper food cost due to simplicity
wider variety of cheap and people may of dishes. Higher revenue due to fast
food at affordable only visit occasionally. service times and customer turnover.
prices with quick Lack of care in Not possible to charge high prices
service times due preparation or
to less elaborate execution of dishes
dishes can develop easily

Importance and Factors of the Menu

The menu is the key marketing device used by a restaurant. It is a legal contract between the
restaurant and the customer. It states what is on offer and the client can expect that the
description reflects the actual product. The legal obligations vary between countries so ensure
to check on the obligations.

As the menu is the “public face” of the catering operation it must be considered carefully in
regards to its presentation, the actual offerings such as entrées, main courses and desserts and

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the wording and grammatical correctness. The menu must be written with careful planning as
the chef must consider a wide range of impacts:
 The type of enterprise – fine dining, bistro, restaurant, formal or informal
 Physical presentation of the menu – printed menu, inserts, typed or hand
written?
 Content of the menu – how many courses, dishes, specials?
 Size of the establishment – how many customers can you seat? How big is the
kitchen?
 Equipment – design the menu with the available equipment in mind
 Availability of commodities – seasonal and local produce, suppliers
 Target clientele – who is the intended client? Family restaurant, professionals
coming for dinner after work, tourists?
 Price points – how much can you charge for the dishes, does the price align with
the intended clientele, will the menu produce a profit?

Print and the Menu

The menu type you choose will underline the style of your establishment and inform its general
format. Remember that printed menus convey an initial impression of the establishment so it is
important that they appear professional. A well-written and balanced menu can bring in far
more money than a poorly written and constructed one.
The print should be easy to read, spelled correctly, grammatically correct and reflect the theme
of the restaurant. Word processing programs with their huge choice of fonts and designs can be
used to easily create an individualised template that meets all these requirements and can be
amended quickly when changes occur. It pays to involve a graphic designer or even a marketing
company at this stage as they specialise in this field and can provide valuable input.
Print can appear in many styles with some easier to read than others. You can have different
sizes, which means it may be easier or harder to read. If you have mainly younger clientele,
smaller print size will not matter as much, whilst older customers may have problems reading a
menu written too small, especially if the restaurant is dimly lit.
Paper types also play an important role since the texture and thickness of the paper will leave
an impression on the customer. The amount of money spent on the printing of the menu
depends on your turnover rate of the menus. If you constantly change the menu it might pay to
have an outside, sturdy cover and print the menu inserts on your own printer.

Menu Factors

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Planning is the key to the success of the chef and successful planning starts with the menu –
the chef’s main priority. Designing the menu and establishing how the individual recipes will be
cooked are pivotal to the success of the business.
There are many ways of writing a menu. Once we have explored the menu type and service
style, we need to explore which commodities are readily available from wholesalers, local
producers and markets.
Fresh produce is usually cheapest when in season and supply is abundant. However you must
consider how long a menu will be in place and whether the ingredients will be available at a
reasonable price for that period. Decisions must be made to ensure consistent quality of all
menu items and to avoid negative budget impacts if a menu needs to be changed or amended.
Once you design the menu, check the following:
 Have you got all the required menu items in stock?
 Establish order lists and time frames for when you want to receive the stock
 Have procedures in place to check incoming goods and their appropriate storage
 Establish the preparation lists
 Check the final dish prior to putting it on the menu, for quality assurance
 Decide who will control the final production and plating of the dish
 Take stock of your menu for the next shift/day
 This continuous planning cycle is referred to as the “Catering Control Cycle” and
can be applied to the daily menu as well as other menus.

Terminology
Menus use a wide array of terms depending on tis cultural context. Traditional restaurant
menus based on French cuisine use many French culinary terms such as:
 Table d'hôte – the table of the host – usually a set menu
 Á la carte – menu items cooked to order
 Amuse bouche – a small taster item served complimentary at the beginning of
the meal
 Hors d’oeuvres – small appetisers at the beginning of the meal
 Potage – soup which can be clear or bound
 Entrée – depending on the country this can be a starter or the first course, in a
classical sense it is a meat dish using a portion cut e.g. Beef tournedos
 Relevé – a whole joint cooked by nay cookery method other than roasting e.g.
braised lamb shoulder

 Fromage – cheese, this can be any kind such as washed rind, white mould or
hard cheeses
 Farinaceous – term used for dishes based on cereal e.g. rice, pasta, gnocchi

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Costings
Introduction
Hospitality is a diverse industry consisting of many types of food service operations.
Regardless of whether it is a hotel, restaurant, café, club, canteen or contract catering service,
there are common requirements. All of these businesses rely on making a profit from selling
products to customers.
The business will need facilities, equipment, staff and commodities to provide the products.
All of these cost the business money. In order for the business to be successful, the balance
between money earned (revenue) and money spent (expenses) must be tightly controlled.

Elements of Costs
There are many mechanisms for controlling and monitoring the revenue and costs of a
business, such as the following:
 Budgets and financial controls
o Menu costs
o Staff costs
o Staffing needs and rostering
o Increasing revenue
o Stocktake
o Audits
o Accountant support
o Planning with the catering control cycle
o Menu design and recipes
o Ordering, receipt and storage
o Preparation
o Service and quality control
o Cleaning up and reordering

Budgets

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Budgets are the foundation of all business planning. A budget estimates the future income and
expenses of the business.
 A business budget is based on the income it expects to earn from selling products, etc.,
against its expenses (rent, food, staff costs, etc.). The money left over is known as profit
 Creating a budget for a business is a bit of a guessing game. You will use average spend,
predicted customer numbers and other estimates to predict the amount of revenue.
This will influence the amount of food that needs to be purchased and the number of
staff required to provide the service to the customers.
 Budgets are generally set for a financial year. The budget is then broken down into
monthly periods within that, with some businesses going into more detail with weekly
and/or daily cash budgets
 It is important to note that budgets do not only cover the dollar figures but also cover
the quantities sold and purchased, e.g. number of covers and average spend. This
information is just as useful as the actual dollar amount, as it enables greater data
analysis and understanding of the business
 Budgets provide direction, motivate staff, coordinates business activities and evaluates
business performance
 Master budget – the master budget is the budget for the entire business, including
projected cash flow; Profit and Loss; and Balance Sheet budgets
 Departmental budgets – each department within a business will have its own budget.
Some departmental budgets will show revenue and expenditure, e.g. F&B, whereas
others do not produce income so will only have an expenses budget, e.g. Administration
 Wage budgets – whilst wages will be shown in each Departmental budget, a large
business will also have a combined Wages budget which shows the total wages for the
business
 Events budgets – these budgets are used for single events such as conferences. When
quoting a potential customer for a conference, it is important to ensure that a profit will
be made for the event
 Purchasing budgets – also known as Expense budgets, they show the projected
expenditure of the business. For a kitchen, this would include the food and consumables
such as cling wrap
 Capital Expenditure budgets – this is a special type of budget used to purchase assets.
Some examples of when a Capital Expenditure (CAPEX) budget would be prepared
include a refurbishment and purchases of equipment such as commercial ovens and
dishwashers

Comparing actual figures to the projected budget will show you how the business is performing
and whether there are any variances. Variances can be positive or negative, meaning that your

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 results may show additional profit or loss. Identifying both is important as it allows you to
adjust your strategies.

Elements of Cost
When running a business, it is important to establish the fixed, variable and semi-variable costs of
the business. Once the details are established you can analyse how variances in revenue and pricing
impact upon the business.
Costs occur across the whole business. Some costs are easily attributed to a specific cost center and
can be controlled, e.g. the kitchen incurs specific direct costs for the food purchased and it controls
the amount of purchases and the use of the commodities. Staff costs associated with the kitchen are
also directly attributable to this cost center. Indirect costs such as electricity and telephone are
shared between all of the cost centers within the business. Administration wages are also an indirect
cost that needs to be shared by the whole business.

Fixed Costs Variable Costs Semi-Variable Costs

Expenses within a business Expenses that change Expenses that have a fixed and a variable
that do not change regardless depending on the level component. For example, utilities such as water
of the amount of revenue of sales and production and electricity have a fixed cost for service to the
produced. For example, activity in the business,
property as well as a variable portion for the usage
whether you have 1 customer e.g. food costs and
or 100 customers, you will other Cost of Goods of water or electricity. The level of usage is
have to pay the same amount (COGS) will fluctuate determined to a large degree by the sales volume.
of rent. with the number of
customers.

Profit and Budgets

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Businesses aim to achieve a set net profit. This can only be achieved if the associated costs in
the business are controlled. Remember the formulas for profit:

Gross Profit: Net Profit: Staff Cost Percentages:

Turnover – Food cost Turnover – Total Overheads Staff Cost ÷ Turnover x

Turnover is generated from 100
Sales also known as Income
and Revenue

Management must control food costs at all points of the Catering Cycle. Staff cost, both direct
and indirect, should also be reflected as a percentage of revenue. All other expenses such as
power, maintenance, repairs are usually grouped under an overall heading of overheads and
must also be monitored.
These costs can be placed as a total percentage to determine the mark up required for all
menu dishes or the menu overall.
Menu price balance is achieved when all dishes within the menu are costed and contribute
together to achieve an overall menu food cost percentage.
This approach has to be utilised for menus offered within the operation from breakfast to lunch
and dinner.

The following example shows how each course and its offering should be balanced out to
contribute to the overall menu food cost percentage. Double click to open the spreadsheet and
scroll through or right click and open object in excel:

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 Total
Sales Food Food Food
Menu Items Portion Cost Price Cost% Covers Cost Revenue Cost%

Fish of the day $6.50 $32.00 20.30% 19 $123.50 $608.00 20.30%

Rump steak Café

de Paris $6.90 $34.00 20.30% 18 $124.20 $612.00 20.30%

Prawn satay with

rice $7.20 $32.00 22.50% 17 $122.40 $544.00 22.50%

Chicken
Saltimbocca $4.25 $30.00 14.20% 16 $68.00 $480.00 14.20%
Totals $24.85 $128.00 19.40% 70 $438.10 $2,244.00 19.50%
4 4 4 4 4

Desserts

Sales Food Total Food Food

Menu Items Portion Cost Price Cost% Covers Cost Revenue Cost%

Sorbet and fresh

fruit $2.50 $18.00 13.90% 16 $40.00 $288.00 13.90%

Chocolate mousse $2.40 $18.00 13.30% 14 $33.60 $252.00 13.30%

Lemon tart $2.50 $18.00 13.90% 18 $45.00 $324.00 13.90%

As you could see from the previous example sales prices have to be geared towards the price
level that your customers are prepared to pay. Some dishes will be cheaper to produce and
others will be more expensive.
The management of the revenue and cost impacts through sales mix data allows you to tweak
the menu for maximum performance. The template provided can be expanded to include more
menu items. Combining the trading figures for a week, month or the duration of a menu
provides invaluable feedback and highlights popular dishes which you may want to retain.

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 Menu items are often referred to with the following terms:
 Star – a popular item which returns a high profit
 Puzzle – a high profit item which is unpopular
 Plough horse – a popular item which returns a low profit
 Dog – an unpopular item which returns a low profit
When pricing items on a menu, you would aim for an overall food cost percentage of 20-28%.
To do this you must cost each individual dish to establish the food cost percentage.
It is important to have a balance of dishes and prices – some food cost percentages will be high,
some will be low.

Example of Costs
Imagine that your restaurant will break even if it gets 30 customers each night, for which
you would employ 2 chefs. If you get 40 customers each night, your revenue will
increase and the 2 chefs can handle the workload. However, you will have to buy more
ingredients and use more gas and electricity, so those costs go up. If you get 50
customers your revenue would go up even more but you would need an extra chef, so
your staff cost would go up as well. The trick is to get the revenue to go up more than
the additional costs!
Take a look at the following table. You can see that as customer numbers go up, the
revenue increases. Food cost goes up because more food is required and staff cost
goes up as more chefs and waiters are required.

Example of Costs
Customer numbers 50 75 100 150 200
Staffing needs

F&B staff 2 3 4 6 8

Hours each 5.5 5 5 6 6

Kitchen staff 3 3 4 6 7

Hours each 5.5 6.5 6 5.5 6

Wage per hour $ 25.00 $ 25.00 $ 25.00 $ 25.00 $ 25.00

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Staff cost $ 687.50 $ 862.50 $ 1,100.00 $ 1,725.00 $ 2,250.00

Average spend $ 40.00 $ 40.00 $ 40.00 $ 40.00 $ 40.00

Revenue $ 2,000.00 $ 3,000.00 $ 4,000.00 $ 6,000.00 $ 8,000.00

Food cost $ 500.00 $ 750.00 $ 1,000.00 $ 1,500.00 $ 2,000.00

Staff cost $ 687.50 $ 862.50 $ 1,100.00 $ 1,725.00 $ 2,250.00

Other costs $ 800.00 $ 820.00 $ 850.00 $ 900.00 $ 1,100.00

Profit $ 12.50 $ 567.50 $ 1,050.00 $ 1,875.00 $ 2,650.00

Food cost % 25% 25% 25% 25% 25%

Staff cost % 34% 29% 28% 29% 28%

Other costs % 40% 27% 21% 15% 14%

Profit % 1% 19% 26% 31% 33%

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