4428-V7 - SITHPAT002 Produce Gateaux, Torten and Cakes - Online

SITHPAT002
Produce gateaux,
torten and cakes
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SITHPAT002
Produce gateaux, torten and
cakes
Student’s Name: Student No.:
Teacher’s Name: Contact No.:
Email: @angliss.edu.au
4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

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Project Base
William Angliss Institute

555 La Trobe Street
Melbourne 3000 Victoria
Tel: (03) 9606 2111
Fax: (03) 9670 1330
Acknowledgements
Project Manager: Aurelie Germanier

Writer: Aurelie Germanier
Illustrations: Aurelie Germanier
DTP/Production: Carolyn Copperwaite
© William Angliss Institute 2014. All text and images unless otherwise stated.
All rights reserved. This booklet was produced by William Angliss Institute to be used as resource material for its enrolled students only; and
as such they have the authority to print out this material. Any further copying or communicating of this material in any format or via any
means may only be done so with the prior documented permission of William Angliss Institute. William Angliss Institute does not have the
authority to give permission for third party materials that may be included in this resource.
Disclaimer
Every effort has been made sure that this booklet is free from error or omissions. However, you should conduct your own enquiries and seek
professional advice before relying on any fact, statement or matter contained in this book. William Angliss Institute is not responsible for any
injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of
publication. The time of publication is indicated in the date stamp at the bottom of each page.
Cover Image: © William Angliss Institute
SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

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Table of Contents
William Angliss Institute 4
Prepare for work personal hygiene 5
Gateaux, Torten and Cakes 6
Ingredients 15
Food allergies and intolerances 17
Planning and reporting on production scheduling

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Production 22
Cutting, layering and masking 23
Labelling 24
Present cakes, gateaux and tortes 25
Session 1: Baked and Unbaked Cheesecakes 27
Session 2: Chocolate Brownie (VT) 34
Session 3: Carrot Torte (VT) 42
Session 4: Esterhazy Torte (GF) 47
Session 5: Tiramisu 53
5/15 Session 6: St Honoré (VT) 60
Session 7: Radiance 66
5/29 Session 8: Strawberry Champagne 73
Session 9: Black Délice 79
Session 10: Cherry Ripe (GFO) 87
Session 11: Assessment 96
Extra recipes 97
Glossary of Terms 116

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William Angliss Institute was named after the late Sir William Angliss, MLC, whose generous
donations and personal efforts were instrumental in the foundation of the Institute, which opened as
the William Angliss Food Trades School in 1940.
The Institute provided training in pastry cooking, retail butchery and smallgoods, bread-making and
baking, as well as cookery and waiting. In the late 1960s the school expanded into training for the
hospitality industry, and in the late 1980s into the broader tourism-related courses.
Today, William Angliss Institute is a national and international provider of education and training
programs, consultancy services and human resource development solutions for the tourism,
hospitality and foods industries.
The Institute is the largest single-purpose government educational institute of its kind in Australia,
offering short courses, apprenticeship, certificate, diploma, advanced diploma, degree and graduate
courses. William Angliss Institute’s portfolio of skill and career development programs spans a diverse
range of hospitality, tourism and foods-related disciplines. This includes generalist and specialist
programs with options for delivery in the workplace, on-campus and online. Educational and industry
expertise includes:
 Tourism  Coffee making and barista training

 Retail travel  Patisserie
 Hospitality management and operations  Baking
 Resort and hotel management  Butchery and meat retailing
 Guiding  Food science and technology
 Meeting and event management  Business and retail management
 Food studies  Marketing and human resources
 Professional cookery  Beauty therapy
In addition to over 1000 international students enrolled at William Angliss Institute in Melbourne and
off-shore campuses, a comprehensive network of government, industry and education partnerships
provide students and Institute staff with a world of opportunities.
Recognition of Prior Learning (RPL)

If you’ve got previous qualifications or relevant work/life experience, you may be eligible for
exemptions in your course through our RPL process. For more information, check out our RPL
brochure available from the Information Centre.
For further information:
Phone: (03) 9606 2111
Fax: (03) 9670 0594
Web: www.angliss.edu.au
Unit Competency
Refer to www.training.gov.au for more information on the unit.

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Prepare for work personal hygiene

When working in a bakery, food handlers must display a professional level of personal hygiene. This
includes:
 Wearing a clean uniform

 Tie long hair back
 Thoroughly washing and drying hands before entering the bakery and frequently washing
hands during working with food
 Don’t cough or sneeze near food
 Keep jewellery to a minimum, wearing only plain band rings
 Keep cuts and wounds covered by a bandage and a rubber glove
 Advise your trainer if feeling unwell
Safety
Work must be conducted in a manner which does not cause harm to yourself or put anybody else at
risk. The following safe work practices must be followed at all times when in the bakery:
 Report any hazards
 Know the fire evacuation drill and assembly point
 Be familiar with the location of the first aid kit and its contents
 Clean up spills immediately
 Disconnect machines before cleaning or if defective
 Keep work areas free from clutter

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Gateaux, Torten and Cakes

Definition
Cake = English
Gateau = French
Torte = German
Depending on its origin, a layered cake might be called a cake, a torte or a gateau. Today the terms
are interchangeable and are generally used to market the product - the specialty cake.
Traditionally, classical gateaux and tortes were described as layered cakes/sponges soaked with a
syrup/liqueur and layered with fillings such as creams, mousses and buttercream and were decorated
by the slice.
Due to high labour cost and introduction of plated design and decorations when serving cakes or
gateaux this is no longer required. Nevertheless some traditional cakes may require individual slice
decorations.
Gone are the days when a gateau or a torte was a simple sponge with jam and cream. Modern day or
contemporary gateaux and tortes are made, filled, iced and decorated with the most amazing and
imaginative components using an array of ingredients.
Like most products in patisserie, eye appeal and flavour are vital to the success of selling and
customer satisfaction. Decorations should be suited to the texture of the cake, so that the customer
can experience something creamy, something crispy or crunchy and something fruity. There are
endless possibilities to create new textures, flavours and combinations. Individuality is recognised by
the consumer.
Gateaux can also be produced in slab and sliced individually, or produced in small sizes (approx 5 –
6cm); those are commonly called ‘Petits Gateaux’ or ‘French Pastries’ (individual portion size
cakes).

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Petits Gateaux / French Pastries
‘Petits gateaux’ or ‘French pastries’ refer to a wide variety of

simple or elaborate cakes prepared in individual portions.

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Traditional
There is no other area of cooking so influenced by custom and tradition as the baking of cakes and
pastries.
Traditionally cakes are those that have an historical background, usually having been handed down
through the generations.
Religion also plays a large part in history and in traditional cake making. Many religious festivals are
celebrated with specialty cakes, for example, Easter and Christmas.
Cakes baked for symbolic purposes have a tradition that dates back centuries. Disk shaped cakes
were baked in Northern Europe for the festival of mid-summer. Their shape was derived from that of
the sun whose image was worshipped as the symbol of life and fertility.
It is not only for the established festivals of the religious calendar that cakes have been made over the
centuries. Weddings are equally important and in many countries special cakes are made to celebrate
the occasion.
International specialities
Each country produces its own specialities, but Germany, Austria and England are particularly
renowned for the variety of cakes they have developed. One of the most famous of these must be the
Black Forest Gateau which is traditionally eaten with morning or afternoon coffee. This is a rich but
light confection of chocolate sponge soaked in Kirsch and layered with cherries and fresh cream.
Here are a few other cake varieties and their countries of origin:
England
• Victoria Sandwich
• Simnel Cake
• Rich fruit cake
• Madeira cake (the name is said to have originated from the 18th and 19th century custom of
drinking a glass of sweet Madeira wine as an accompaniment to the cake).
Germany
• Black Forest gateau

• Gugelhupf
Austria
• Sacher torte
• Poppy seed cake
• Linzer torte
France
• Gateau St. Honoré (Parisian speciality named in honour of an early French Bishop, honoured
as the patron saint of bakers and patissiers.)
• Croquembouche (Traditional French Wedding Cake)
• Millefeuille (Gateau of a Thousand Leaves)
Switzerland
• Carrot cake

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• Zug cherry cake

• Swiss rolls
• Kirsch torte
Italy
• Cheesecakes
America
• High ratio cakes
Hungary
• Dobos Torte
Quality aspects of finish and presentation

The following points need to be looked at when producing gateau or torte:
Size and shape

As these lines are bought mainly for special occasions, uniformity of size and shape is essential.
Finish
Eye appeal is important, a neat and tidy finish is essential.
Portion control
Most gateau are divided into portion sizes; 8”, 12”, 14”, 16” etc. and each should be the same size.
This can be controlled by using a divider designed for such a job.
Presentation
As these lines are in the expensive price range, presentation is important. Areas that should be
looked at closely are base boards and boxes. Such products are good advertisements for your shop.
The extra thought given to the above aspects should ensure continued sales in this area.
A wide variety of gateau can be produced using puff/short or choux paste as a base. This will
introduce interest for your customers and add a contrast from the traditional cake or sponge based
product.

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Bases
Bases used for gateaux, tortes and cakes may be made from:
 Pastry base like sweet short pastry, puff pastry, choux pastry
 Chocolate base like coated feuilletines, nuts and cereals
 Cake base like brownie, mud cakes and fudges
 Meringues base like Japonaise, Meringues, Dacquoise and other egg-white based products
 Biscuit base products like biscuit crumbs and sablé Breton
 Nuts base products like pralines, croquants and Gianduja
Fillings
Buttercreams: can be flavoured with liqueur, fruit pulps and/or other flavours
German Butter cream- creamed fat with addition of plain vanilla or flavoured custard
French Butter cream- creamed fat with the addition of a sabayon from whisked sugar and eggs
Russian Butter cream - a mixture of whipped butter and icing suage or fondant with the addition of
flavourings
Italian Butter Cream- creamed fat with the addition of an Italian meringue
Boiled Creams: like custards, bavaroise, wine creams, curds and chibousts
Also commonly used in modern patisserie are poached creams like crème caramel or crème brulée.
Crème diplomat- a basic custard refined with whipped cream
Crème pâtissière- a mixture of milk, sugar, egg and cornflour, thickened by the egg and corn flour as
it is heated
Crème Anglaise- a mixture of egg yolks, sugar, and milk, thickened by the egg yolk as it is heated.
The final product should coat and cling to the back of a wooden spoon
Crème Bavarois- a mixture of Crème Anglaise set with gelatine and aerated with semi whipped
cream
Fruit custards- made from milk, juice, cider or wine, which is thickened like crème pâtissiere
Ganache: white, milk or dark chocolate can be used to make ganache as well as the addition of
flavourings. The ratio of cream to chocolate depends on how hard you want the mixture to set. Cold
ganache can also be whipped to turn it into creamy, truffle like texture.
Fresh and cooked cheese fillings: may include sweet mixtures of Cottage cheese, Cream cheese,
Ricotta, Mascarpone and Quark.
Fresh Creams and Mousses: may be flavoured with liqueur and/or fruits, including chocolate and
other flavours. Creams may be stabilised with agar agar, gelatine and/or starches. Special powders
are commercially available to stabilise cream, which are freeze and thaw stable.

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For mousses, it is important not to fully whip the cream so that the fat does not separate or
split from the liquid when mixing with other ingredients.
Nuts: a broad range of nuts can be used as part of fillings like pralines and pistachio paste.
Marzipan- is an almond paste made of almond and sugar and can be used as a coating or a filling.
As a filling the paste is softened to spreading consistency using jams, liquors and/or syrups. Amazing
decorations can be shaped out of marzipan like fruits, roses and figurines.
Nougat- made from a heavy meringue mixed with almonds. For more intense flavours a mixture of
almonds and hazelnuts is used. Spread between layers of cake
Nougatine- 2 part sugar: 1 part water is cooked to caramel stage. 1 part of almonds is added and
then poured onto silicone paper. Roll out about 5mm thick. Cut into the desired shape and add to the
cake as garnish or use as a base for croquambouche
Praline - Equal amounts of sugar and nuts are heated together and once the mixture starts to brown
it is poured onto oiled paper or silicone paper to set. It is then chopped up and can be mixed with
confectionery or cake fillings.
Gianduja- made from roasted almonds that are blended with icing sugar. Melted couverture is added
and the mixture is rolled into a log shape or spread as cake filling.
Fruit: may be used fresh, poached, as a pulp, boiled and/or thickened with pectin, gelatine, or starch
(jelly, jams).
Jams, conserves and jellies- they are often enhanced with liqueurs or other alcohol for extra flavour.
Covering the outside of a cake with jam will also keep the crumbs bound up and help preserve the
texture
Fresh or preserved fruit fillings- juice is thickened or set with gel and the fruit is chopped into even
pieces and folded through. Custards and a clear gel can be put on top to prevent oxidation of the fruit.
Glacé fruit and zest- glacé fruit should be washed, dried and mixed through a custard or cream.
Fruit purées- blend into fillings for flavouring or use them to decorate or coat cakes and/or plates for
presentation.
Commercially prepared fillings: A large choice of commercially prepared convenience products
designed to save production time and costs are available and should be used as recommended by
the manufacturer.
 A common commercially produced icing is ‘fondant’ which comes in a bucket.
 Marzipan is also a convenience filling that is purchased in a bucket.
 ‘Custilla’ is a convenient product that comes in powder form. When added to liquid it makes
instant custard.

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Covering gateaux, torten and cakes

Coverings for gateaux, torten and cakes can be achieved by using techniques such as masking,
covering, icing and glazing.
Covering with products such as rolled marzipan, RTR fondant and chocolate paste.
Glaze or ice with products such as shiny glaze, fondant, ganache, flan gel and chocolate spray.
Masking with products such as royal icing, ganaches, whipped creams, cream cheese icings,
buttercreams, mousses and Italian meringues.
Once the gateau or torte is masked with cream, ganache or buttercream, its sides can then be
decorated by the use of a comb or by applying roasted nuts, chocolate shavings, chocolate collars or
hundred and thousand.
Decorations/garnishes
Crisps: like Tuille, Lace, Croquant, Brandy Snap, Caramel, Filo crisp, pulled sugar and Isomalt
decorations.
Chocolate: like curls, fans, cut outs, cigarettes and shavings.
Couverture chocolate needs to be tempered before being used to make garnishes but compound
chocolate can be melted and used without tempering.
Nuts: candied, caramelised, toasted and painted with edible lustres.
Fruits: may be roasted, poached, dried, crystallised, glazed, fresh or caramelised. Fruit used for
decoration can be glazed to improve quality and eye appeal.
Flowers: fresh, dried and candied organic edible flowers and micro herb add a fresh touch and are
readily available.
Meringue: may be dried, fresh and/or caramelised.
Fine icing techniques such as piping, dripping and marbling can also be used to
decorate gateaux and tortes.
Piping: piping royal icing, cream or buttercream using techniques such as rosettes, shells, drop lines,
dots, leafs and flowers.
Dripping: piping runny ganache, fondant and glazes close to the outer edges of products and gently
applying pressure to encourage it to lightly drip over the top edge.  
Marbling: icing or glazing a product using 2 or more different coloured medium such as chocolate,
ganache, fondant and glazes. Medium can be spread, pipped or poured together to achieve a
multicolour design.

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Ingredients
Quality ingredients are essential in the production of quality gateau and torte. Functions of commonly
used ingredients are listed below:
Jellying agents
Gelatine: is a jellying agent, which is available either as a powder or in sheets. It is a protein obtained
by boiling bones and ligaments of meat with water. Gelatine is unsuitable to set pineapple, paw paw
fresh figs, guava and kiwi fruit, due to their enzymes, which may prevent the gelatine from
solidifying.
Those fruits contain proteases; enzymes that help make certain chemical reactions happen.
Proteases specifically act like a pair of scissors by cutting other proteins up, in this case, preventing
the gelatine from gelling.
Heating the fruit (through boiling or steaming), however, should inactivate the proteases, and the
resulting gelatine mixture should solidify like normal.
Gelatine may have different setting properties depending of it strength and gelatine sheet achieves
better results. Its strength is measured in “Bloom”.
Gelatine needs to be soaked in cold water until just softened then drained (soaking times may affect
the settling properties of the gelatine). Heat is required to dissolve the gelatine, but it should never be
heated above 60°C.
NOTE: Standard ratio of gelatine to set 1 litre of liquid is 8 to 10 sheets or 16 to 20 grams depending
on the temperature of the places (winter or summer). Standard ratio of gelatine to set 1 kilo of mousse
is 6 to 8 sheets or 12 to 16 grams depending on the other ingredients used to make mousse
(sabayon, chocolate, etc…).
Pectin: is available in powder or liquid form. It is a product that has great setting properties and is
mainly use to set jellies and jams. It needs to be mixed with sugar to avoid lumps forming when
placing it into liquids to jellifies them.
Pectin is made from fruit peels (lemon, apples, and currants). The acid (lemon juice) improves the gel
and the extraction of the pectin.
Agar-agar: Is a vegetarian/vegan alternative to gelatine made from seaweeds and is most commonly
available as a powder. To achieve desired outcomes, Agar needs to be boiled with the liquid to be
set. Check packet for ratio of agar to liquid.

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Flavours, oils and essences

The use of flavours and essences is much commended. It is not to replace the natural flavour of the
ingredients, but to enhance the final product and its eating quality.
Artificial flavours: are produced with chemicals, they do not have a true flavour of the natural
product, but used in small quantities, they represent the natural flavours.
Imitation flavours: usually contain small quantities of natural essences to represent the true flavour
of the natural product. The quality of the essence and also the cost depends on the amount of natural
flavour used.
Extracts: are produced from natural flavouring materials. Benefits of the use of extracts are that it is
much cheaper than the real flavour (vanilla) and it does not affect the recipe formulae, due to the
small amounts used. It eliminates the consumption by staff.
Essential oils: also known as natural essences, are present in all fruits, spices, herbs, citrus fruits
and nuts. They are the only products where oils are produced from, viable for the manufacturer. The
entire fruit is used to extract the flavour, either by pressing or heating. The whole fruit is used to obtain
the full flavour.
The fortification of natural flavourings with flavour imitations increases their flavour strength many fold,
reduces moisture content and makes aroma and taste of the natural flavour more expressive.
The bases of the artificial flavour will be alcohol of various strength plus flavour, fruits etc.
The most common and widely used flavouring by the pastry cook is vanilla. Artificial essence is
usually used in industry. The vanilla bean provides natural vanilla flavour.
A number of things have to be considered when making flavours: the boiling points of the aromatic
chemical; baking temperature of goods storage conditions of product.
General points
Flavouring ingredients such as vanilla, lemon, nutmeg, compounds of essential oils and aromatic
substances are added in very small percentages to mixes and have little effect on baking.
Other flavourings such as chocolate, cocoa, caramel, brown sugar, fruits, nuts, etc., can at times have
an effect on baking results. Recipes have to be modified. For instance special flour is used for
fruitcake.

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Food allergies and intolerances

Food allergies
A food allergy is an overreaction of the body’s immune system to a specific part of a food, usually a
protein.
Food allergies’ symptoms include wheezing, stomach upsets and skin rashes. Some food allergens
include nuts, shellfish, milk, egg and soy products.
The word ‘allergy’ means that the immune system has responded to a harmless substance as if it
were toxic.
Anaphylaxis or anaphylactic shock is an extreme allergic reaction and can be life threatening.
Within minutes of exposure to the allergen, the person can have potentially life-threatening symptoms,
which include difficulty breathing due to airway closing and loss of consciousness.
A person with anaphylaxis requires an injection of adrenalin administered by the person themselves
or a family member.
Food intolerances
Food intolerance is a ‘chemical’ reaction that some people have after eating or drinking some foods; it
is not an immune response.
Food intolerance has been associated with asthma, chronic fatigue syndrome and irritable bowel
syndrome (IBS) and is much more common than food allergy.
It is important to understand that some customers cannot eat certain products due to allergies or
intolerances and that it is your job to research and provide the right products to match customers’
demands or/and needs.
Read all labels and if in doubt about product content, call the product manufacturer to verify that
particular ingredients are not hidden or labelled under a different name.
List of most common allergies and intolerances

Coeliac disease
Coeliac disease is an autoimmune disease.
Autoimmune means the body mistakenly produces antibodies that damage its own tissues. It is a
permanent intestinal intolerance to dietary gluten.
Coeliac are people that are allergic to the gluten protein found in wheat, rye, barley and oats. They
can become extremely sick when they consume any of those products.
Some people are intolerant and can tolerate small amount of gluten, it is when they consume too
much that the body has trouble processing it.
Acceptable wheat flour replacements are widely available on the market- read the label on
packaging for correct use.

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Lactose intolerant
This is the inability to metabolise lactose, because of a lack of the required enzyme lactase in the
digestive system.
In some cases people are intolerant to the protein in the milk that means replacements like goat,
sheep or A2 milk are fine to consume as those products have a different protein.
Lactose intolerant people are people that can’t tolerate a lot of dairy products in their diets.
Some acceptable replacements are almond milk, rice milk, soymilk, tofu, coconut milk and
Nuttelex.
Nuts allergies
Nut allergies are the most common type food allergy.
It is a hypersensitivity to dietary substances from tree nuts causing an overreaction of the immune
system, which may lead to severe physical symptoms like anaphylactic shock.
Peanut allergy is the most common but peanuts are considered a legume.
People allergic to peanuts might not be allergic to tree nuts.
Ask the customer and if in doubt do not use any nuts in the dish.
Make sure you do not make any food on an area where you have used nuts or nut-by-products
beforehand. Even a trace of peanut could send an extremely allergic person into anaphylactic
shock.
Diabetes
Diabetes is a disorder that affects the way your body uses food for energy. Normally, the sugar you
take in is digested and broken down to a simple sugar, known as glucose.
The glucose then circulates in your blood where it waits to enter cells to be used as fuel.
Insulin, a hormone produced by the pancreas, helps move the glucose into cells. A healthy pancreas
adjusts the amount of insulin based on the level of glucose.
But, if you have diabetes, this process breaks down, and blood sugar levels become too high.
There are two main types of diabetes, Type 1 and Type 2.
Type 1 diabetes
A person with Type 1 diabetes can't make any insulin.
Type 1 most often occurs before age 30, but may strike at any age.
Type 1 can be caused by a genetic disorder.
The origins of Type 1 are not fully understood, and there are several theories. But all of the possible
causes still have the same end result.
The pancreas produces very little or no insulin anymore. Frequent insulin injections are needed for
Type 1.

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Type 2 diabetes
A person with Type 2 diabetes has adequate insulin, but the cells have become resistant to it.
Type 2 usually occurs in adults over 35 years old, but can affect anyone, including children.
Why? It's a lifestyle disease, triggered by obesity, a lack of exercise, increased age and to some
degree, genetic predisposition.
In either case, the glucose can't move into the cells and blood glucose levels can become high. Over
time, these high glucose levels can cause serious complications.
The Glycaemic foods index (GI) ranks food according to carbohydrate's effect on an individual's blood
sugar level.
Low Glycaemic foods index is the secret to long-term health as these are the ones that produce small
fluctuations in your insulin and blood sugar levels, thus reducing the risk of diabetes or other heart
diseases.
When making a dish for a diabetic person, the best way is to ask plenty of questions about what they
can or cannot eat, as they should know what to eat.
Wide ranges of sugar replacement are available on the market- read labels for instructions.
Some people do not eat certain products due to religious or personal beliefs like:
Vegetarian: Vegetarians only eat animal products that are collected without harming the animals like
eggs, milk, yoghurt and cheese. They eat no meats but some vegetarians eat fish.
Vegans: Vegans do not eat any animal or animal by-products and that includes honey.
Keep in mind that it is not for you to judge a personal or religious belief. Even if it is not life threatening
you are still morally bound to make sure you do not give customers a product that they specified they
could not consume.
Keep in mind that people can be allergic or intolerant to any type of ingredients so make sure you
comply with their requirements even if it sounds far-fetched.
You will be liable if you give customers an ingredient that they specified they could not consume!
Most businesses will always have a range of products for sale specialised to cater to the customer’s
needs.
Patissier(e) should have the knowledge of appropriate substitutes to create adequate products upon
request.

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It is common practice for today’s restaurants, cafes and patisserie to indicate the items that
meet common dietary requirements with letters such as:
V - Vegan
VT - Vegetarian
GF - Gluten free
LF - Lactose free
Note: All the products made in this Produce gateaux, torten and cake book fit their listed special
dietary requirements (VT, GF, LF and V) ‘by ingredient’ only. The ingredients used do not contain
unsuitable products or allergens but are made in a kitchen that uses those products. Costumers must
be made aware of this fact as some may be intolerant or have severe allergic reactions to even the
smallest trace.
You will learn a lot more about the different allergies and their replacements in the SPECIAL
DIETARY REQUIREMENTS CLASS.

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Planning and reporting on production scheduling

When planning to schedule production for a bakery a few considerations need to take place.
Planning is essential to ensure the recipe is followed and the products are made to the required
standard.
Some things that require planning are:
 Recipe reformulation to minimize waste- Do you need to set aside time to calculate how much
to make?
 Timings- how long to the products takes to make?
 Volume requirements- how many do you need to make?
 Product processing requirements- what tasks need to be completed first?
 Finishing requirements- how do you ice the product?
 Bake parameters- how long does it bake for? What is the oven capacity?
Once production is completed, reporting on production outcomes can benefit the next production.
Reflecting on good and bad outcomes can help you plan better for the next production.
Things that could be recorded are:
 Scheduling efficiencies, and whether completion times were met
 Wastage efficiencies of products produced
 Improvements in the scheduling to meet performance
 Product quantities produced in relation to products scheduled
 Completion times of product
 Product quality outcomes

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Production
Production for Gateaux, Torten and Cakes are usually made over a period of several days.
Freezing techniques have advanced and simplified cake making and it offers for the small Patisserie
shops great advantages: bigger selection of gateaux and longer shelf life.
A production schedule for Gateaux and Tortes may looks like the following:
Day 1
 Preparation of dough.
 Preparation of special fillings like fruit, and creams or mousses, different from the main flavour
of the gateaux.
 Preparation of sponges and cakes.
Day 2
 Baking of dough pieces.
 Preparation of special decoration, especially dried fruit.
 Preparation of fillings like custards, buttercreams, ganache, etc.
 Preparation of sugar solutions for soaking the cakes.
Day 3
 Assemble gateaux with base, sponges and fillings.
Day 4
 Decorate Gateaux and serve/ sell.
Day 2 and 3 may be joined together, depending on how quickly dough pieces cool down for further
processing.
It is common practice to prepare the gateaux bases and store them covered in the freezer. The
gateaux are finished and decorated on a daily basis. This way the customer is assured the freshest
and best possible product.

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Cutting, layering and masking

Cakes and especially gateaux require a concentrated effort to cut evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and topping, it needs to be cut (with a
serrated knife) into appropriate horizontal even size layers. It takes practice to master an even straight
cut but it makes all the difference in the presentation. Once cut, it needs to be covered to prevent
drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield. Each layer should be
levelled with a cranked or straight palette knife so that all the levels are even.
The top and sides take a lot of skills as they needs to be straight for best presentation; this is called
‘masking’ (coating). When finished, the sides can be masked with roast nuts, chocolate shaving and
‘hundred and thousand’ (little coloured sugar drops) and the top decorated with the appropriate
decoration.
When coating with a ganache or glaze, the cakes need to be placed on wire racks to drain with a tray
under it to collect the extra. Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and doyley for sale.
When using a knife to cut slices, mark the surface for the number of pieces required by marking cuts
directly through the middle of the cake. A cake divider greatly helps when learning how to mark even
number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides using a
knife dipped in hot water to cut through the hard crust and to prevent the soft icing or cream from
being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably a long thin
blade) in hot water (in a tall jug or tin), then dry the warmed blade between each cut. It is important to
cut with even motion and pressure (not to tear and squash) and to hold the blade very straight to
prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or glazes before
the next cut.
Remember, each cut must be the same size for the purposes of presentation and portion control.
Cakes can sometime be semi frozen for easier portioning.
NOTE: The knife be must sharp in order not to flatten the cake and to keep the decorations
from being damaged between cuts.

24
Labelling
Labelling food products for sale once they have been manufacture is critical as it provide retailers and
costumers with the list of ingredients used, the Nutritional Information Panel and contents of stock
date codes and rotation.
Labelling laws are complex and must show the following as a minimum:
 Name of product
 Weight
 Ingredients including preservatives and additives
 Best before, Use-by or date of packaging
 Name and address of producer
Ingredient list
All the ingredients need to be listed in order of quantity or % in the recipe. The ingredient with the
largest quantity is first and the ingredient with the smallest quantity is last. The ingredients label will
also contain an Allergen Advice.
Nutritional Information Panel

The nutritional information panel (NIP) provide information on the average quantity of energy in
kilojoules and kilocalories and nutrients contained in the product.
Contents of stock date codes and rotation labels

Contents of stock date codes and rotation labels provide information to retailers and costumers such
as the date of manufacture and the ‘sell by date’.
Those labels help eliminate the risk of food waste and foodborne illness by using the ‘first-in first-out’
or ‘first-stocked first-served’ method.
Production or packaging date is the date on which the food product was manufactured or placed in
final packaging.
Use-by date and best before date

Product with a use-by date must be consumed before that date. If the use-by date has expired, the
food may be unsafe to eat, even if it looks and smells “okay”.
Product with a best-before date indicates the date from which the quality of the food starts to
deteriorate but if stored properly they are still safe to be consumed after that date.

25
Packaging
Packaging is very important, from what the product is presented or displayed in or on, to the box or
bag you take it home in.
Packaging is a great opportunity to advertise the business, depending on the establishment it may be
displayed and sold already packaged, this not only presents our product for sale as well as protecting
it from damage during storage and transportation.
Packaging also provides a barrier between the product and the external environment which ensures
hygiene and reduces the risk of contamination to the product.
Present cakes, gateaux and tortes

Displaying cakes is a great way to increase sales. The 2 most common ways to display cakes are:
 In a display fridge
 Displayed on a dessert buffet.
A well-presented display increases eye appeal and may persuade customers to order a slice or buy a
whole cake when they see it.
It is important to keep your cakes seasonal as rich chocolate and cream cakes will sell well in winter
but in summer light cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to keep everything clean, neat and tidy.
When you are displaying a cake you don’t want to leave it in the display if 3/4 of the cake is left and
crumbs are lying around the plate.
Appropriate silver cake servers can also be used to make an impression on the customer.
To be carried away, the cake needs to be rested on a cake board slightly larger than the actual cake
and a lace doyley placed under the cake can add to the visual pleasure but make sure the cake is cut
beforehand as not to damage the doyley.
Desserts in a display fridge

The advantage of displaying cakes in a display fridge is that the food will have a longer shelf life. They
can also contain high-risk foods that need to be stored between 2 and 5 degrees Celsius.
Display fridges have glass on the servery side of the fridge so that the customers can see what’s on
offer. When displaying cake in a display fridge it is important to keep the fridge very clean for display
and hygiene purposes. It is also important to polish the glass before every shift as if a customer sees
dirty glass they may automatically assume that the food is probably dirty too.
For food safety reasons the temperatures of the fridge must be checked and must be between 2 and 5
degrees Celsius. If the fridge is above this temperature you should inform your manager immediately
so that a maintenance person can be called to fix the fridge.

26
Sweet buffet displays

Cakes can be arranged on a buffet for functions, afternoon-teas and on desserts display in
restaurants. Attention should focus on an appealing mix of colours and variety, to create the best
impression possible on the customers.
The cakes can be displayed on silver stands on doyleys with a nametag (or/and description) to help
customers in their choice. The right serving tools need to be arranged next to each cake for easy
customer service and self-service. Any products displayed on a buffet must be thrown out when
the function is over, as they are not refrigerated and have been at room temperature for too
long. For hygiene purposes they cannot be kept as they are often touched by self-serving
costumers.

27
Session 1:
Baked and Unbaked
Cheesecakes

28
Introduction
Baked Cheesecakes have been around for hundreds of years. The first cheesecakes were very
similar to what we are using today, consisting of cheese, cream, honey and spices. This recipe was
found in a cookbook from date AD 300.
Cheesecakes are very popular in Australia and can be very versatile as a variety of flavours may be
added to the basic mixture.
Cheesecakes can be baked or unbaked and are generally made with ‘soft fresh cheeses’ like ricotta,
cottage, quark, mascarpone and cream cheese.
The type of cheese not only affects the texture and the taste but the ability to incorporate certain types
of ingredients.
When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at
the table. One way to get around this is to add a little corn starch to the batter.
Ingredients functions
Different type of cheese can be used in cheesecake allowing creation of different textures and
flavours:
Cream Cheese made from cow’s milk and cream, varies in fat content.
Neufchatel very similar to cream cheese but made only from milk.
Cottage cheese made from cow’s milk and has a lightly acidic flavour and is low in fat.
Quark is very similar to cottage cheese, but made with skim milk.
Ricotta is normally made from whey but now also made from skim milk and has a light acidic flavour.
Corn flour is often added to a cheesecake batter to help bind the ingredients (emulsify).
Many cheeses are not suitable to a vegetarian diet. Rennet, an enzyme sourced from the stomach of
slaughtered newly born calves, is added to the warmed milk to coagulate it into to a curd.
Soft cheeses such as cottage cheese, cream cheese and mascarpone cheese are manufactured
without rennet.
Many types of cheeses are made suitable to a vegetarian diet with the use of vegetarian rennet made
from fungal or bacterial sources.
Some cottage cheese may contain gelatine so always read your labels carefully before advertising a
product as vegetarian.

29
Activity 1: Cheesecake
Each group to make a different cheesecake to allow for comparison of flavours
and textures.
1. Ricotta cheesecake
2. Rich dark chocolate cheesecake
3. White chocolate cheesecake
4. Vanilla cold set cheesecake
5. Lime cold set cheesecake
Ricotta Cheesecake
Yield: 2 x 6 inch rings- Set oven @ 160°C
Group Ingredients Kg
A Biscuit crumbs 0.150

Butter, melted 0.045
B Cream cheese (Philadelphia) 0.250

Ricotta 0.500
Caster sugar 0.225
Lemon zest 1 unit
Vanilla paste 0.001
C Whole egg 0.100
D Plain flour, sieved 0.075
Total 1.346
Method
 Base: In a bowl, mix group “A” together until moistened, press evenly into greaseproof lined
cake rings
 Filling: In a mixer, cream group “B” together, add “C” gradually making sure there are no lumps
of cream cheese by scraping the bottom and side of the bowl after each addition.
 Remove from mixer and fold in “D” with a spatula until just clear
 Pour mixture into prepared rings
 Bake at 160°C for 30-40 min or until just set
 Cool down, remove from cake ring and refrigerate
 Ice with flan gel and decorate.

30
Rich Dark Chocolate Cheesecake


B Dark chocolate, couverture 0.285
C Cream cheese (Philadelphia) 0.425

Caster sugar 0.212
D Espresso coffee 0.050

(or 25gms instant coffee/ 25 gms
hot water)
Vanilla paste 0.001
E Whole egg 0.200
Total 1.368
Method
cake rings
Filling:
 Group “B”-Melt the chocolate over a double boiler – keep warm aside
 In a mixer, cream group “C” making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl
 Add group “B” into cream cheese & mix very quickly, to prevent chocolate setting, until totally
clear
 Remove from mixer, gradually fold in group “D” then “E” scraping the bottom and side of the
bowl after each addition until totally clear
 Bake at 150°C for about 30-40 min or until just set
 Glaze with flan gel and decorate.

31
White Chocolate Cheesecake

Yield: 2 x 6 inch rings- Set oven @ 150°C (Water Bath)

B Milk 0.075
White chocolate, couverture 0.325
C Cream cheese (Philadelphia) 0.475

Caster sugar 0.050
D Whole egg 0.150
Totals 1.270
Method
cake rings
Filling:
 Group “B”-Melt the chocolate over a double boiler
 Heat the milk and add into the melted Chocolate, stir together and set aside (Keep warm)
 In a mixer, cream group “C” making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl often
 Fold in “D” gradually making sure there are no lumps of cream cheese by scraping the bottom
and side of the bowl after each addition
 Gradually fold in group “B” until just clear
 Bake at 150°C in a water bath for about 40-50 min or until just set
 Glaze with flan gel and decorate.
NOTE: Baking the Cheesecake in a water bath eliminates the cracking or breaking the top of
the cake.
White chocolate can be caramelised in the oven then blended with the milk to make a
caramel flavored cheesecake.

32
Vanilla Cold Set Cheesecake

Yield: 2 x 6 inch rings- Set Blast Chiller
A Milk 0.300
Vanilla paste 0.002
B Egg yolk 0.150

Caster sugar 0.110
C Gelatine sheet 0.013
D Cream cheese (Philadelphia) 0.250

Lemon zest ½ unit
E Semi-whipped cream 0.400
F Biscuit base, short pastry or 2 units

sponge disk
Totals 1.225
Method
 Line cake rings with Plastic Acetate strip (5mm high)
 Base: Use biscuit base, short pastry or sponge discs and place them inside lined cake rings
 Filling: Bring group “A” to the boil in a saucepan
 Whisk group “B” ingredients together until creamy and slightly thickened
 Pour a little of group “A” into group “B” will whisking continuously until combined then pour the
mixture back into the saucepan.
 Stir constantly mixture (Anglaise) with a spatula until the temperature reaches 82°C or until it
coats the back of the spoon. Remove from stove and strain.
 Soak “C” in cold water, drain and mix into the hot anglaise to dissolve it
 In a mixer: cream group “D” and slowly add warm Anglaise while making sure there are no
lumps of cream cheese by scraping the bottom and side of the bowl gradually making sure there
are no lumps of cream cheese after each addition
 Fold in “E” gently until just combined- DO NOT OVERMIX
 Pour mixture into prepared cake rings and smooth the top using a palette knife
 Set in blast freezer
Note: This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon, chocolate, banana, pecan and caramel etc.

33
Lime Cold Set Cheesecake

Yield: 2 x 6 inch rings- Set Blast Chiller
A Cream cheese (Philadelphia) 0.300

Caster sugar 0.090
Lime zest 6 units
B Egg yolk 4 units

Lime juice 0.120
D Semi-whipped cream 0.200
E Egg white 4 units

Caster sugar 0.100
F Biscuit base, short pastry or 2 units

sponge disk
Totals 1.030
Method
 Line cake rings with Plastic Acetate strip (5mm high)
 Base: Use biscuit base, short pastry or sponge discs and place them inside lined cake rings
 Filling: In a mixer, cream group “A” till light and aerated making sure there are no lumps.
 Slowly add “B” one by one, making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl after each addition
 Soak gelatine in cold water, drain and add to lime juice (top up with lemon juice if not enough
lime juice)
 Melt group “C” together and quickly fold through cream cheese mixture until well combined.
 Fold “D” through the cream cheese mixture until just combined
 Make Swiss meringue with group “E” by whisking ingredients together over a hot water bath
until meringue reach stiff peak and fold carefully into the cream cheese mixture
 Pour mixture into prepared cake rings and smooth the top using a palette knife
Note: This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon and other citrus.

34
Session 2:
Chocolate Brownie (VT)

35
Introduction
Evidence points to the brownie being first created in USA and it is definitely an American’s favourite. It
is a very dense fudgy/gooey slice often containing chocolate chips or nuts inclusions and was typically
sold as a cookie bar. Brownie is now also use as a base and inserts for specialised layered cakes.
Activity 2: Choc Brownie (VT)

1. Vanilla short pastry
2. Macadamia brownie
3. Dark chocolate mousse
4. Mascarpone crème Chantilly
5. Croquant disks

36
Vanilla short pastry

Yield: 2 x rectangles- Set oven @ 180°C
A Butter 0.100
Biscuit flour 0.200
B Icing sugar 0.050
C Whole egg 0.050

Vanilla paste 0.001
Totals 0.401
Method
• Rub group “A” together
• Add “B” and lightly mix through
• Whisk “C” lightly, add to the dry ingredients and work together until just combined to form dough
• Roll dough to 2-3 mm thickness between 2 sheet of silicon paper and rest for 30 minutes in fridge
• Cut rolled short pastry into 2 rectangles of 29 cm by 9 cm
• Lay rectangle on a tray lined with silicon paper (be careful not misshape the rectangles)
• Brush egg wash on each rectangle
• Bake at 180C until light brown on the edges, about 18 to 20 minutes
• Cool down and reserve until needed.

37
Baking
paper 喺tray
要整個⾓
Macadamia brownie
Yield: 1 tray- Set oven @ 180°C
A Butter 可以喺⼩火上 0.075

Caster sugar ⼩加熱幾秒 0.075
B Whole egg Warm it a bit 0.100

⼩⼩⼩⼩咁加超多次
C Dark coverture chocolate, melted 0.200

倒落個tray度整平
佢
D Biscuit flour 0.025
Salt pinch
E Macadamia, roughly chopped 0.200
Total 0.675
Method
• Prepare a tray oiled and lined with silicon paper- make sure the silicon paper covers the
whole length and sides of the tray.
• Cream group “A” together until mixture is light and fluffy
• Add “B” and whisk in
• Fold in “C” quickly so it does not set
• Fold “D” through the mixture without over mixing
• Using an offset spatula, spread mixture on prepared tray right up to the edges and sprinkle
with the chopped macadamia nuts
• Bake at 180°C until just set, about 10 to 12 minutes
• Cool down
• Cut into 6 rectangles of 27 to 8 cm and reserve in fridge until needed.
切好放freezer先分開，易拎
啲

38
Mascarpone crème Chantilly

Yield: 2 gateaux
A Cream 0.450
Mascarpone 0.068
Sugar 0.045
Vanilla paste 0.002
Total 0.565
Method
 Whisk ingredients together until cream reach full pick
 Reserve in a bowl in the fridge until needed.
Dark chocolate mousse

Yield: 2 gateaux
A Whole egg 0.075 2隻蛋 Whisk it on pot

Caster sugar 0.015 of hot water
B Dark couverture chocolate, melted 0.225 Melt on pot
C Cream, semi-whipped 0.300
Total 0.615
Method
 Whisk group “A” together on double boiler until light and fluffy (Sabayon stage)
 Add ‘”B” (warm & melted chocolate) and fold gently but quickly through the sabayon
 Fold in “C” gently but quickly
 Reserve in a bowl covered with glade wrap in the fridge until needed.
Prepare a tray, 喺紙上mark ⼀點（48cm）

39
Croquant disks
Yield: 2 trays- Set oven @ 180°C
A Milk 0.050
Butter, soft 0.125
Glucose 0.050
B Caster sugar 0.150

Pectin NH 0.003
C Cocoa nibs 0.075

Macadamia, chopped 0.075
Total 0.528
Method
 Heat group “A” together in a pan to 50°C
 In a small bowl, mix group “B” together then slowly whisk into group “A”- Stir constantly
 Cook to 106°C
 Remove from stove, add “C” and fold through
 Divide into 2 portions
 Roll each portion thinly between two oiled sheet of silicon paper
 Blast freeze to set and remove top layer of silicon paper
 Bake on an oven tray at 180C until light brown in colour
 Cool down
 Break required size pieces needed to garnish gateaux.
Assembling
 Put a drop of glucose on a rectangle board and stick the vanilla short pastry rectangle on it
 Spread a thin layer of raspberry jam on the short pastry
 Put a brownie rectangle on the short pastry (make sure the brownie is the same size, if not then
cut it to fit)
 Pipe (number 11 nozzle) an even layer of alternated drops of chocolate mousse and
mascarpone Chantilly cream
 Put another brownie rectangle carefully on top and another even layer of alternated drops of
chocolate mousse and mascarpone Chantilly cream
 Finish with a last layer of brownie
 To garnish, pipe drops of chocolate mousse and Chantilly cream of different size on top brownie
layer and decorate with pieces of croquant.

40
Activity 3: Decorated joconde sponge

1. Decorative paste
2. Joconde sponge
Note: freeze for session 7
Decorative Paste A.K.A. Cigarette Paste A.K.A. Tuile Paste

Yield: 2 trays
A Pure icing sugar, sifted 0.050 0.100

Butter 0.050 0.100
B Egg white 0.050 0.100

Biscuit flour 0.050 0.100
C Food colour – orange As needed
Totals 0.200
Method
 Cream “A” together then add egg whites and flour alternately until just combined
 Add colour
 Using an offset spatula, spread mixture on a silicon sheet and create desired patterns
 Patterns can be made by piping shapes, combing, brushing, stencils, silicon decorated mat and
finger design
 Place in the freezer to set fast
 Make sure the decorative paste is set hard before spreading the joconde sponge on top.
Note: Decorative paste can be used to make beautiful patterns on joconde sponge but can also be
used to make a big range of garnishes like tuiles of many shapes, curls and cigars biscuits.
Spray the beach
放張紙痴上去
⽂上去整平佢
禁住張紙刮條
放上⿊tray入freezer

41
⽤呢個
Joconde Sponge
Yield: 1 tray- Set oven @ 220°C
A Pure icing sugar (Sifted) 0.125

Almond meal 0.125 Use mixing bowl
Biscuit flour 0.035
B Whole egg 0.125
C Butter, melted 放喺⼀點火上melt 0.055
D Egg white Mix by hand 0.105

Caster sugar 之後先落 0.020
Totals 0.590
Method
 In a mixer, combine group “A” in a mixing bowl, add “B” and beat with a paddle until light and
fluffy
 Melt “C” and fold trough
 Whisk “D” to a medium peak meringue and fold through
 Using an offset spatula, spread evenly over the decorative paste about 5mm thick
 Bake at 220°C – approx. 9mins to 11 mins until light golden brown in colour
 Remove from tray ASAP after baking and lay between 2 silicon sheets to avoid sponge
drying out or blast freeze quickly
 Sprinkle sponge with caster sugar to prevent it sticking to the silicon paper
 Joconde sponge can be used as a base, insert and sidings of a cake.
NOTE: Joconde is required to bake at a high temperature to avoid hardening or drying out and
to retain its flexibility.

42
Session 3:
Carrot Torte (VT)

43
Introduction
Carrots have been used in sweet cakes and desserts since the Middle Ages due to their high content
of sugar, as sweeteners were scarce and expensive. It started as a novelty item but people liked them
so much, especially with their cream cheese topping that it became standard. Carrot cakes first
became commonly available in restaurants and cafeterias in the United States in the early 1960s and
they are still an Australian favourite.
Activity 4: Carrot Torte (VT)

1. Carrot cake
2. Cream cheese topping
3. Carrot chips
4. Caramelised nuts
5. ‘Happy Birthday’ plaque

44
Carrot Cake
Yield: 3 x 6 inch rings or 2 logs- Set oven @ 170°C
A Sultanas 0.075
Dry apricot, chopped 0.075
Carrot, shredded 0.262
Pineapple tined, diced 0.112
Walnut, chopped 0.038
Brandy 0.038
B Whole egg 0.150

Sugar 0.270
Vegetable oil 0.255
C Biscuit flour 0.300

Bi-carb soda 0.007
Baking powder 0.003
Salt 0.002
Cinnamon 0.007
Totals 1.594
Method
 Prepare baguette tray by lining 2 sides with aluminum foil (about 50 cm long) as per teacher
demo
 Coat foil with oil spray and a piece of silicon paper the size of the foil
 Mix group “A” together and set aside to infuse
 Whisk group “B” in a mixing bowl until lighter in colour
 Fold in group “A” until clear then fold in group “C”
 Pour the carrot cake mixture into the prepare tray
 Bake at 170°C for about 40 minutes or until skewer comes out clean.

45
Cream Cheese Topping

Yield: 3 x 6 inch rings or 2 logs
A Cream cheese 0.900

Pure icing sugar, sieved 0.450
B Butter, soft 0.315

Lemon zest 1 unit
Vanilla paste 0.002
Total 1.667
Method
 In a mixer, mix group “A” together with a paddle until soft, making sure there are no lumps of
cream cheese by scraping the bottom and side of the bowl often
 Add group “B” and mix until light and fluffy (spreadable texture)
 Use straight away (do not refrigerate or it will become too hard to spread).
Sugar syrup for candied nuts and carrot chips

A Water 0.200
Sugar 0.200
B Carrot strips +/- 14 unit
C Nuts, mixed 0.150
Total 0.550
Carrot chips- Set oven @ 100°C

Method
 In a saucepan, bring group “A” to the boil.
 Peel carrots into long thin strips (using a vegetable peeler or slicing very finely)
 Put them in the sugar syrup, bring back to the boil and cook until transparent (1 min)
 Using tongs or a small sieve, remove the strips out of the syrup (keep the syrup)

46
 Drain them on a paper towel

 Place them flat in between two silicon mats and dry in the oven at 100°C
Note: Carrot strips can be twisted and shaped when they are still warm to make very interesting
garnishes.
Caramelised nuts- Set oven @ 140°C

Method
 Put nuts in the sugar syrup, bring back to the boil and cook for 2 minutes
 Drain through a sieve and lay on a baking tray lined with silicon paper
 Bake at 140°C until light golden brown
 Cool down
 Reserve 6 whole and 6 half walnuts for garnishing
 Coarsely chop the rest of the nuts and reserve until needed
Assembling
 Cut carrot cake log in half length wise
 Spread an even layer of cream cheese frosting in the middle
 Assemble both half back together
 Spread a smooth even layer of frosting around each log
 Cut out of each log, a 28 cm piece and 3 slices at 5 cm each
 Cover the bottom sides with chopped caramelised nuts
 Decorate with rosettes of cream cheese, caramelised walnuts and carrots chips.

47
Session 4:
Esterhazy Torte (GF)

48
Introduction
The delicately layered Esterhazy Torte, named in honour of Ferdinand Walsin Esterhazy, originated
from Hungary during the Austro-Hungarian Empire.
This cake consists, traditionally, of 5 layers of almond sponge sheets and Cognac flavoured
buttercream alternated and topped with fondant feathered with dark chocolate.
Activity 5: Esterhazy Torte (GF)

1. Esterhazy sponge
2. Nougat buttercream
3. Chocolate spray or cacao powder
4. Chocolate paste- keep for session 5 and 10

Cut到岩岩好唔要邊 49
噴油落紙
再噴油喺edge
倒落去後個邊留1 to2cm
Esterhazy Sponge
A Egg white 0.550 10速打兩分鐘左右

打左蛋先，打到soft peak
Caster sugar 再開細⼩⼩，⼩⼩咁加落去 0.400
500g per tray

B Almond meal 0.300 要快啲整
Hazelnut meal 0.300 ⼀齊整
Totals 1.550
Method
 Whisk group “A” to a medium peak
 Fold in group “B” carefully as to not loose the aeration
 Spread mixture evenly over 3 trays lined with silicon paper
 Bake at 210°C for 7-10 minutes until light brown in colour
 Remove from tray immediately to prevent drying out and cool down quickly in blast freezer.
Chocolate Spray
Yield: 16 cakes
A Dark chocolate compound 0.600

Copha 0.400
Totals 1.000
Method
 Melt chocolate and copha together to 40°C
 Sieve mixture carefully before using it
 Can be used to spray gateaux and tortes with the help a spray gun or with the help of a pastry
brush.

50
Nougat Buttercream
Yield: 2 cakes
A Milk 0.200
Caster sugar 0.150
B Egg yolk 0.200

Caster sugar Mix前先好落落去yolk度 0.065
D Nougat paste 0.100
E Butter, soft 0.800
Totals 1.525
Method
 Boil group “A” in a sauce pan then pour over group “B” and mix well
 Pour back into the pan and cook mixture over low fire will stirring with a whisk until it thickens
like a custard (do not overcook) Sift it into mixing bowl
 Soak gelatine in cold water, drain and dissolve in hot custard
 Place custard mixture in a mixing bowl and whisk until it cool down to about 40°C
 Mix in “D” and add the butter little by little while whisking at medium speed
 Mix on high speed until the mixture becomes light and fluffy
 Use straight away.

51
Assembling
 Cut each sheets into 4 equal size rectangles, each torte needs 6 layer of sponges
 Do not trim sponge edges until tortes are fully assembled
先界四份
整朱古⼒with baguette
tray,, and膠帶
 Place the first sheet on a lined clean tray, spread a thin layer of Nougat buttercream (at least
2mm thick) over the top and repeat this process 5 times ⽤两隻⼿指壓住
 Press tortes lightly with a tray to compress layers and even the tops
 Mask the top with a very thin layer of buttercream and let set in fridge Blast chiller
 Spread a thicker layer of buttercream on the top and make a wave design using a comb
 Keep a little buttercream to stick chocolate garnishes on the tortes
 Blast freeze until ready to spray or lightly dust with cocoa powder
 Trim sides of tortes evenly to make a rectangle with clean and even edges
Keep the off cuts as they can be reused to make products such as chocolate or rum balls, used
for the base of unbaked cheesecakes, grounded and mixed through the next batch of butter
cream and much more
 Make sure the sides are 28 cm long and 9 cm wide
9 cm
28 cm
 Spray top of tortes with dark chocolate spray or dust lightly with cocoa powder
 Garnish with the top with chocolate twirls and gold lustered hazelnuts
 If time permits, a shiny plaque of chocolate can be added on each side of the tortes.

Chocolate
plaque
template
53
Session 5:
Tiramisu

54
Introduction
One of the most popular Italian desserts served all around the world, created by layering Savoiardi
biscuits (sponge fingers) soaked in coffee and liqueur with mascarpone cheese and dusted with cocoa
powder.
In the original recipe, there was no liqueur as the cake was originally aimed at children and the elderly
and the original shape was round. The name Tiramisu is Italian and means, "pull-me-up" as a
reference to the effects of the sugar and espresso.
Activity 6: Tiramisu
1. Vanilla sponge
2. Sponge fingers
3. Coffee syrup
4. Mascarpone mousse
5. Chocolate coffee beans

55
Genoese sponge
Yield: 2 x 6 inch rings 5 cm high- Set oven @ 180°C
A Whole egg 0.280

Caster sugar 0.158
B Biscuit flour 0.095
C Butter, melted 0.025
Totals 0.558
Method
 Whisk group “A” on double boiler until sabayon reach ribbon stage
 Keep whisking until cooled down to stabilize sabayon
 Fold “B” gently into group “A”, then fold in “C”
 Do not over mix or you will lose all the aeration
 Pour into the 2 rings and bake at 180°C (approx. 18 mins- 20 mins) till skewer come out clean
 Cool down.

56
Sponge fingers
Yield: 1 to 2 trays- Set oven @ 180°C
A Egg white 0.090

Medium peak
Caster sugar 0.065
B Egg yolk 0.030
C Biscuit flour, sieved 0.065
Totals 0.250
Method
 Whisk group “A” to a medium peak meringue
 Whisk “B” then fold into group “A” gently
 Fold in “C” carefully and do not over mix
 Pipe even finger size lines with nozzle Nbr 11 on prepared trays
 Sprinkle heavily with pure icing sugar and bake at 180°C for 10-15 min, till light golden brown
 Cool on wire rack.

57
Coffee Syrup
A Water 0.300
Caster sugar 0.075
B Instant coffee 0.022
D Kahlua 0.022
Totals 0.423
Method
 Boil group “A”
 Add “B”, dissolve and remove from heat
 Soak “C” in cold water, drain and dissolve in the coffee syrup
 Add “D” and mix.
Cream Chantilly
A Cream 0.600
Sugar 0.060
Vanilla paste 0.002
Totals 0.662
Method
 Whisk all ingredients in Group ‘A’ until fully whipped

58
Mascarpone Mousse
Yield: 2 x 6 inch rings
A Egg yolk 0.040

Caster sugar 0.040
B Mascarpone cheese 0.400

Kahlua 0.050
E Egg white 0.075

Caster sugar 0.075
Totals 0.836
Method
 Whisk group “A” on double boiler till ribbon stage
 Fold “B” into group “A” carefully, avoid over mixing as Mascarpone can split
 Soak gelatine in cold water, drain and melt on a double boiler
 Mix the Kahlua in the melted gelatin and fold into the mascarpone mousse
 Gently fold in “D”
 Make Swiss meringue with group “E” by whisking ingredients together over a hot water bath
until meringue reach soft peak
 Fold the meringue carefully into mascarpone mousse until just combined.

59
Assembling
 Line cake rings with plastic acetate
 Slice a 6 inch sponge in half
 Place one slice of sponge inside the bottom of each rings and heavily soak them with coffee
syrup
 Fill with some of the mascarpone mousse
 Place a layer of sponge fingers heavily soaked with the syrup on top of the mousse
 Top up with more mixture and finish with a last layer of sponge fingers heavily soaked with the
syrup
 Top up with the remaining mousse and smooth the top
 Freeze to set
 Remove from cake rings, mask cake with cream Chantilly and cover sides with chocolate
shavings
 Dust top of cake with snow icing sugar then dust with a little cocoa powder
 Mark portions on cake- use cake divider or practice free hand (8 portions)
 Pipe rosettes of cream on each wedge and top with a coffee bean moulded out of chocolate
paste.

60
Session 6:
St Honoré (VT)

61
Introduction
The gâteau St-Honoré is named after the French patron saint of bakers and pastry chefs, Saint
Honoré or Honoratus, Bishop of Amiens. This gateau has a puff pastry base topped with crème
patissière and crème chantilly and is surrounded by profiteroles dipped in caramelized sugar to
resemble the halos of the saints.
Activity 7: St Honoré
1. Puff pastry disks
2. Choux pastry
3. Crème patissière
4. Cream Chantilly
5. Caramel

62
Scotch Puff Pastry (If convenience puff is not available)

Yield: 10-12 pastry disks
Flour 0.500
A Water - cold 0.250
Salt 0.007
Butter - soft 0.075
B Butter – cold 0.300
Totals 1.132
Method for puff pastry

 Cut B (cold butter) into approx. 2cm cubes and keep in the fridge
 Put the water in a mixing bowl, then add the flour, soft butter, salt and cubed butter from the
fridge
 Mix on the machine on a low speed using the dough hook
 Mix until the dough just comes together and there are still lumps of the cold butter
 Wrap and rest in the fridge for 20 minutes
 Give 2 double turns (book fold) and rest in the fridge for 20 minutes
 Give another 2 double turns and rest in the fridge for 20 minutes
 Roll out the pastry 1-2 mm thick
Method for St Honoré bases- Set oven @ 200°C

 Dock puff pastry sheet with a pastry docker or a fork. The docking of the pastry helps stop the
pastry from rising too much
 Using a 6 inch cake ring, cut 6 round circle bases out of the puff pastry
 Prepare 2 baking trays lined with silicon paper, put 3 circles on each
 Rest in the fridge for 20 minutes or until choux paste is ready to pipe
Notes: All the puff pastry off cuts can also be gently combined, glad wrapped and stored for latter
uses. They can be re-rolled to produce single portion size St Honoré bases, sausage rolls, palmiers
and cheese sticks.

63
Choux Pastry
Yield: 6 x 6 inch disks and 60 small choux balls- Set oven @ 180°C
A Water 0.225
Milk 0.225
Salt 0.003
Sugar 0.012
Butter 0.210
B Bakers flour 0.300
C Whole egg +/- 0.495
Totals 1.470
Method for choux

 Add group “B” into “A” while stirring
 Cook mixture until it come off the side of the pan
 Cool down mixture to under 60°C
 Add the eggs slowly, clear mixture after each addition
 Put choux paste in a piping bag with a size 11 round nozzle
 Pipe 60 small size round shaped choux balls on prepared trays
 Bake choux puffs at 180°C for 15 minutes with the vent close and at 160°C with the vent open
till choux shells are dry.
Method for St Honoré base

 Pipe a thin line of choux pastry around the edge of each puff pastry disk and in the middle in the
shape of a spiral
 Bake at 200°C for 20-25 minutes, until the pastry is well baked
 Place the pastry on a cooling wire

64
Crème Patissière
A Milk 1.350
Vanilla paste 0.006
Caster sugar 1 0.134
B Caster sugar 2 0.134

Whole egg (or yolks) 0.216
Cornflour 0.108
Totals 1.946
Method
 Whisk group “B” together
 Bring group “A” to the boil in a saucepan then pour over group “B” while whisking continuously
 Pour back in the sauce pan, bring back to the boil and cook for a further 2 minutes
 Cover bowls to prevent skin forming and cool down in fridge
 Put in a piping bag with a medium round nozzle and pipe crème patissière in the center of each
baked puff pastry disk
 Using a small nozzle, fill each choux puffs.
This crème patissière can be flavoured with addition such as:

Liqueurs- Grand-Marnier, Cointreau, Kirsch, Kahlua, Amaretto 100ml
Citrus- lemon, orange, lime zest
Spices- cinnamon, cardamom
Chocolate- dark couverture 600g
Essence and flavouring- rose water, orange blossom, caramel, espresso, praline paste
Caramel- make a dry caramel with a portion of the sugar in the recipe, when it reach a dark golden
colour, deglaze with the warm milk then make crème pat as per recipe guidelines.
Note: while using egg yolks enrich custard, using whole eggs will reduce the eggy flavor in the
custard making it more palatable to the Australian palate. The custard can be enriched with the
addition of butter.

65
Caramel
A Fondant 0.618
Glucose 0.410
Totals 1.028
Method
 Cook group “A” until it reaches a light golden colour
 Use straight away
 Rewarm the caramel if it get too cold to use
 Be very careful not to burn yourself.
Cream Chantilly
A Cream 0.800
Sugar 0.080
Vanilla 0.002
Totals 0.880
Method
 Whisk all ingredients in Group ‘A’ until fully whipped
Assembling
 Pipe crème patissière into each puff
 Boil caramel then dip the top of each filled puff into the caramel
 Pipe crème patissière on the surface of each disk, covering the base
 Dip the bottom of each puff into the caramel and stick 8 puffs on the outer edge of the disks
 Put cream Chantilly in a plastic piping bag, cut the end in an angle as per teacher demo or use
a St Honoré piping nozzle. A star nozzle can also be used, depending on the required look of
the finished products.
 Pipe decorative lines on top of the crème patissière using a radial motion.
 Put a choux in the middle of each gateau or a spun sugar garnish.

66
Session 7:
Radiance

67
Activity 8: Radiance
1. Citrus marshmallow
2. Pistachio financier sponge
3. Mandarin compote
4. Lemon Chibouste
5. Mandarin jelly

68
Citrus Marshmallow
Yield: 4 x trays
A Gelatine sheet 0.028
B Inverted sugar or honey 0.110
C Caster sugar 0.250

Water 0.080
Inverted sugar or honey 0.075
Lemon juice 0.100
Lemon zest 1 unit
Totals 0.643
Method
 Soak “A” in cold water then drain and put in a mixing bowl with “B”
 Boil group “C” to 110°C then pour over gelatine and mix in second speed till lukewarm
 Dust 4 trays with desiccated coconut or icing mixture (500g icing sugar/500g corn flour)
 Pipe Marshmallow lines with nozzle Nr.9 and let set room temperature as long as possible
(overnight is best) or put in the fridge to speed up the setting process
 Cut length of marshmallow 10 cm long and twist them into knots
 Can be kept 3-5 days, stored in an airtight container.
Invert sugar
Invert sugar is obtained by splitting sucrose (sugar) into two components: glucose and fructose. It is
sweeter than sucrose and can have different names like trimoline or invert syrup. Invert sugar is
naturally found in honey and maple syrup, which make them a great natural replacement.
Invert sugar is used in confectionaries, sorbets and ice creams for its abilities to reduce crystallization,
retain moisture and creating a smoother mouth feel. It also lowers the spread of bacteria and acts as
a preservative.

69
Mandarin Compote
Yield: 2 x 5 inch silicon inserts and 6 medium silicon domes- Set blast chiller
A Mandarin puree 0.375

Caster sugar 0.038
Orange, segmented 0.300
B Gelatine sheet 0.013
Totals 0.726
Method
 Warm group “A” to scalding point
 Soak “B” in cold water, drain and melt into group “A”
 Pour 170g of the jelly without the fruits into a rectangle Tupperware and set in fridge
 Pour the rest of the jelly with the fruits into the prepared 2 x 5 inch silicon inserts and 6 medium
silicon domes moulds
 Blast freeze until needed.

70
Pistachio financier sponge

Yield: ½ tray and 4 small silicon half spheres- Set oven @ 180°C
A Butter, noisette 0.090
B Pure icing sugar (sifted) 0.164

Pistachio, meal (finely chopped) 0.090
Honey 0.016
Vanilla paste 0.001
Biscuit flour 0.068
Baking powder 1 pinch
C Egg white 0.150

Sea salt 1 pinch
Totals 0.578
Method
 Cook “A” in a saucepan, whisking gently to even up the caramelisation, until it turns light brown
becoming hazelnut butter (beurre noisette) and strain through a fine strainer in a small bowl &
cool down
 Mix group “B” together
 Whisk group “C” together to a soft meringue and fold into group “B”
 Fold “A” through the mixture until just combined
 Pipe into 4 small silicon half spheres and spread the rest on a tray lined with silicon paper
 Bake at 180°C until bounce back to the touch.

71
Lemon Chibouste
Yield: 2 x 6 inch rings and 6 small rings
A Cream 0.306
Lemon zest 1 unit
B Lemon juice 0.175
C Egg yolk 0.228

Caster sugar 0.088
Custard powder 0.028
D Gelatine sheet 0.014
E Egg white 0.306

Caster sugar 0.175
Water 0.088
Totals 1.408
Method
 Bring group “A” to scalding point
 Mix group “C” together until blended and slightly thickened.
 Mix “B” in group “A”.
 Pour the hot mixture in “C” while whisking constantly, return to saucepan and bring to the boil
while whisking vigorously to prevent lumps
 Cook for a further 2 minutes until mixture reach a thick custard consistency
 Soak “D” into cold water, drain, melt into hot custard and cool
 Make an Italian meringue with group “E” by boiling sugar and water to 118°C and pouring it
carefully along the inside of the mixing bowl over the whites while whisking
 Fold the meringue gently into custard
 Use immediately.

72
Assembling
 Line 2 x 6 inch rings with plastic acetate strips and 6 small rings
 Lay joconde sponge around the side of the rings about 1 cm under the rim
 Cut 2 financier sponge circles using 5 inches rings as a guideline and cut 6 small circles using
cookie cutters. Left over sponge can be cut into shapes to be used as garnishes.
 Lay financier sponge in bottom of rings, pour a little Chibouste on top and top with mandarin
compote inserts
 Pour the rest of the Chibouste in the rings and smooth the tops with a palette knife
 Ice the tops with flan gel
 Garnish with crushed pistachio, citrus marshmallow knots, pistachio financier half spheres and
mandarin jelly squares.

73
Session 8:
Strawberry Champagne

74
Activity 9: Strawberry Champagne

1. Choux paste sponge
2. Strawberry cream
3. Pink champagne mousse
4. Vanilla meringue sticks

75
Choux Paste Sponge

A Milk 0.210
Butter 0.150
B Baker flour (sifted) 0.210
C Egg yolk 0.256

Little by little
Egg 0.150
D Red food colour As needed
E Egg white 0.376

Caster sugar 0.180
Totals 1.532
Method
 Bring group “A” to a fast boil and remove from stove
 Beat in “B” vigorously with a spatula until smooth
 Cook mixture (Panada) until it come off the side of the pan and dries out
 Transfer Panada to a bowl and cool down
 Mix group “C” quickly until well incorporated
 Add red colour until a nice pink colour is reached
 Make a meringue with group “E”
 Fold a little meringue to the panada to even the texture and prevent lumps then gently fold the
rest of the meringue through
 Spread on 2 trays lined with silicon papers
 Bake at 180°C for 10 to 12 minutes or till just set
 Cool down.

76
Strawberry Cream
Yield: 2 x 5 inch silicon inserts and 6 medium silicon domes
A Strawberry puree 0.300

Pink Champagne 0.300
Lemon juice 0.015

Corn starch 0.038
C Butter 0.075
Totals 0.788
Method
 Heat group “A” to 50°C
 Mix group “B” together in a bowl
 Pour group “A” over “B” and mix well to prevent lumps
 Pour back in saucepan and bring to the boil
 Cook for 2 minutes to get a thick like custard consistency
 Fold in “C”
 Pour into the prepared 2 x 5 inch silicon inserts and 6 medium silicon domes moulds
 Blast freeze until needed.

77
Pink Champagne Mousse

Yield: 2 x 6 inch rings and 6 x small rings
A Pink Champagne 0.360

Caster sugar 0.198
Lemon zest 1 unit
Vanilla paste 0.001
B Egg yolk 0.120
D Lemon juice 0.030
Totals 1.482
Method
 Heat group “A” in a saucepan to scalding point and rest 10 minutes to infuse flavours
 Strain group “A” into “B” while stirring, pour back into the pan and cook together till the anglaise
coats the back of the spoon
 Soak “C” into cold water, drain and melt into anglaise
 Fold ”D” through and allow to cool to about 37°C
 Fold “E” gently into cool anglaise until just combined

78
Vanilla Meringue Sticks

A Egg white 0.140

Caster sugar 0.100
Vanilla paste 0.002
B Pure icing sugar, sieved 0.100
Totals 0.340
Method
 Whip group “A” to make a stiff meringue
 Fold in “B” gently
 With nozzle Nbr 9, pipe 12 cm sticks evenly on a tray lined with silicon paper
 Dry in oven at 100°C for 2 hours or till well dried out.
Note: You can prevent meringues absorbing moisture from the gateau and the fridge by spraying
them with cocoa butter.
Assembling
 Line the 2 x 6 inch cake rings with plastic acetate and 6 small rings
 Cut 5 cm height sponge strips for the sides of rings
 Place them around the edges tightly
 Cut 2 x 5 inch sponge circles for the base and fit inside each 6 inch rings and 6 small circle
using cookie cutter to fit in the small rings
 Pour a little champagne mousse on the base then lay raspberry cream on top
 Pour the rest of the mousse making sure the mousse lay slightly under the sponge line
 Top with strawberries glazed with flan gel, meringue sticks and a piece of silver leaf.

79
Session 9:
Black Délice

80
Activity 10: Black Délice

1. Dark shiny glaze
2. Crème brûlée
3. Praline feuilletine
4. Caramel mousse
5. Dark chocolate paste
6. Dark chocolate curl

81
Dark Shiny Glaze

A Water 0.126
Cream 0.216 In a big pot
Caster sugar 0.324
B Dutch cocoa powder 0.108
Totals 0.792
Method
 Bring group “A” to the boil
 Add “B”, mix and boil until it reach 103°C
 Blend mixture with hand blender and sieve
 Soak group “C” in cold water, drain and melt into hot icing mixture
 Use glaze at 38 to 40°C (usage temperature depend on factors like room and gateau
temperature so test coating consistency before using)
 For best results, leave glaze to set in the fridge (or make the day before) and reheated in a
microwave or over a double boiler when needed
 Left over mix can be stored in airtight container, labeled, in the fridge for one week.
Cover it with cling wrap , put into fridge

82
Crème Brûlée
Yield: 2 x 5 inch insert rings
A Cream 0.375
Tonka bean 1/4 unit

Egg yolk 0.135
Totals 0.581
Method
 Bring group “A” to the boil in a saucepan
 Mix group “B” ingredients together Around 75 degree
 Pour group “A” into group “B” while whisking continuously then pour back in the saucepan
 Cook anglaise while stirring continuously with a wooden spoon until it coats the back of the
spoon
 Soak “C” in cold water, drain and melt into hot anglaise
 Sieve anglaise, pour into prepared insert rings lined with glad wrap
 Set in blast freezer until needed. The white one
with cling wrap

83
Praline feuilletine
A Milk chocolate, couverture 0.100
B Hazelnut praline 0.125
C Paillete feuilletine 0.075
Totals 0.300
Method
 Line 2 x 6 inch rings with acetate
 Melt milk chocolate to 40°C
 Warm praline to 40°C and incorporate into the chocolate
 Place praline mixture on the bench and agitate until it reach 28°C
 Fold feuilletine into the praline mixture
 Pour into prepared rings, smooth out with plastic scraper and set in blast freezer until needed.

84
Caramel Mousse
Yield: 2 x 6 inch rings and 2 x 5 inch silicon inserts
Big pot
A Caster sugar 0.250 ⼩⼩⼩⼩咁煮融佢
融左再加融左再加
B Cream 0.125
Glucose 0.020 要加熱先可以加落去group a
Honey 0.012
Vanilla essence 0.002
將a and b 加落去⼀路
whisk⼀路加，之后入
C Egg yolk 0.150 mixer at least few mins
變到好淺⾊
D Gelatine sheet 0.015 煮融佢先加落去
Totals 1.324
Method
 Cook sugar to a dry caramel by adding a handful at a time into a pot over medium heat and
cook till required colour is achieved
 While doing the dry caramel, combine group “B” ingredients into a pan and warm up
 Deglaze the caramel by pouring in group “B” carefully and boil together to dissolve any lumps of
caramel
 Whisk “C” to aerate a little
 When ready, pour group “B” into “C” gradually and continuously while whisking them into a
sabayon
 Soak “D” in cold water, drain and melt
 Fold the melted gelatine into the sabayon mixture
 Lastly, fold “E” carefully into the sabayon being very careful not to over mix it

85
Dark Chocolate Paste

A Dark chocolate, compound 0.800
B Glucose 0.500
Totals 1.300
Method
 Melt group “A” to 40°C
 Mix in group “B” until just combined
 For best results, make the day before
 To use, soften the paste by working it with your hands and shape or mould it to your
requirements.
White and Milk Chocolate Paste

A White or milk chocolate, compound 0.800
B Glucose 0.400
Totals 1.200
Method
 Melt group “A” to 40°C
 Mix in group “B” until just combined
 For best results, make the day before
 To use, soften the paste by working it with your hands and shape or mould it to your
requirements.

86
Assembling
 Line 2 x 6 inch cake rings with Plastic Acetate strip (5mm high)
 Lay praline feuilletine in the bottom of cake rings
 Lay half of the caramel mousse on top of the praline crunch
 Insert a circle of crème brûlée on top of the mousse making sure it is positioned in the center
 Fill the rest of the rings with caramel mousse and smooth the top with a palette knife
 Fill 2 silicon 5 inch inserts with the rest of the caramel mousse and smooth the top
 Set tortes and inserts in blast freezer until needed
 When insert mousses are set hard, unmould them and lay them centered on top of the tortes
and freeze (this will give the tortes a complete new look)
 Frozen tortes will be easier to handle and to glaze
 Warm glaze to the right temperature
 Glaze with a very thin coat of dark shiny glaze and set in blast freezer
 Make collars with the dark chocolate modeling paste by hand shaping or pressing it into silicon
moulds and wrapping it around the base of the tortes
 Decorate the top with a chocolate curl garnish and a gold leaf.

87
Session 10:
Cherry Ripe (GFO)

88
Activity 11: Cherry Ripe (GFOptional)

1. Chocolate short crust pastry
2. Coconut dacquoise
3. Griotte cherry comfit
4. Coconut mousse
5. Red velvet glaze
6. Coconut macarons

89
Chocolate short crust pastry

Yield: 2 x 6 inch 3 mm high rings- Set oven @ 180°C
Group Ingredients Kg (2 gateaux) Kg (16 gateaux)
A Butter 0.175
Icing sugar, pure 0.100
B Egg 0.025
C Flour, biscuit or GF flour 0.225

Cocoa powder, Dutch 0.025
Totals 0.550
Method
 Cream group “A” together until sugar dissolve then mix in “B”
 Sieve and add “C” then mix until just combined (do not over mix)
 Rest dough in fridge for 20 minutes
 Roll pastry down to a 3 mm thickness. Cut 2 round bases using the 6 inch rings then cut 3 cm
high strips and place around the side of the prepared rings on top of the bases
 Blind bake at 180C for 25 min, remove the rice and bake for another 10 to 15 minutes
 Use off cuts to make 5 mm by 15 cm chocolate stick garnishes.
Gluten free flour (GF)

A Maize flour or corn starch 0.031

Rice flour 0.062
Besan flour or chick pea flour 0.031
Soy flour 0.031
Potato flour 0.062
Arrowroot flour or tapioca starch 0.062
Totals 0.279
Method
 Mix then sieve the ingredients together
 Can be used to substitute an equal amount of wheat flour
 Store in airtight container.

90
Coconut Dacquoise
Yield: 2 x 5 inch silicon inserts- Set oven @ 180°C
A Egg white 0.062

Caster sugar 0.021
B Pure icing sugar, sieved 0.056

Coconut, desiccated 0.031
Almond meal 0.031
Totals 0.201
Method
 Whisk group “A” to a stiff meringue and fold in group “B” gently
 Pipe mixture into prepared moulds and bake at 180°C for 18-20 minutes until dark golden in
colour
 Cool down.
Griotte Comfit
A Griotte puree (Morello cherry) 0.200

Pectin powder 0.005
C Sour cherry, tinned, drained 0.080
D Gelatine sheet 0.006
Totals 0.371
Method
 Mix group “B” together then mix through “A”
 Bring mixture to the boil while constantly stirring it and cook for 2 minutes
 Chopped “C” roughly and fold through the mixture
 Soak “D” into cold water, drain and melt into the hot cherry mixture
 Cool down mixture and leave in the fridge until needed.

91
Coconut Bavarois
A Coconut puree 0.250
B Egg yolk 0.100

Caster sugar 0.062
Totals 0.669
Method
 Bring “A” to the boil then pour over group “B” while whisking continuously
 Make anglaise by cooking mixture until it coats the back of a spoon
 Soak gelatine in cold water, drain and dissolve in hot anglaise
 Cool mix to 37°C
 Fold “D” carefully through the anglaise making sure not to over mix it
 Pour into prepared moulds and blast freeze until needed.

92
Red Velvet Glaze

A Glucose 0.112
Water 0.057
Caster sugar 0.112
B Sweet condensed milk 0.075
D Dark chocolate couverture 0.112
E Red oil colour, powder 0.002
Totals 0.477
Method
 Pour group “A” in a saucepan and cook to 103°C
 Mix in “B”
 Soak “C” in cold water, drain and melt in the hot mixture
 Pour the mixture over “D”, add “E” and use a hand blender to emulsify and incorporate the
colour
 Use glaze at 30 to 34°C (usage temperature depend on factors like room and gateau
temperature so test coating consistency before using)
 For best results, leave glaze to set in the fridge (or make the day before) and reheated in a
microwave or over a double boiler to 40C then use it when it reaches 30C
 Left over glaze can be stored, in airtight container, labeled in the fridge for one week.

93
Coconut Macarons
Yield: 3-4 trays- Set oven @ 180°C
A Pure icing sugar 0.300

Almond meal 0.150
Coconut, desiccated 0.150
B Egg white 0.110
C Egg white 0.110

Caster sugar 0.300
Water 0.075
Totals 1.120
Method
 Sieve group “A” together twice
 Pour “B” onto group “A” without mixing the ingredients together
 Boil the sugar and water from group “C” to 118°C and pour onto the half whipped egg whites to
make an Italian meringue. Keep whisking until meringue reach 50°C
 Incorporate group “C” into “A” and “B” with a spatula until the mix becomes shiny
 Pipe small size (like a 5 cents pieces) macarons onto trays lined with baking paper
 Top macarons with desiccated coconut
 Tap the tray very lightly on the bench to eliminate the points
 Let the macaroon shell dry for at least 20 minutes
 Temperature for rotating oven: Pre-heat oven at 180°C and bake at 165°C for 12-16 minutes
(depending on the macarons size). Open quickly the oven door once after 8 min of cooking and
once at 10 min and open vent to eliminate steam thus drying the biscuits outer layer.
 Temperature for deck oven: Pre-heat oven and bake at 140°C (80/20%) on double trays for
12-16 minutes (depending on the macarons size). Open the oven door after 6 min of cooking
and turn the trays for even cooking. Open once more at 12 min and open the vent to eliminate
steam thus drying the biscuits outer layer.
 Slide the macarons on the baking paper off the trays to stop them from cooking.
Notes: It may look like a lot of steps but once you get practice making macarons, you will see
that they are quite easy to make

94
Assembling
 Paint a layer of dark chocolate inside the tart shells to prevent them becoming soggy by
absorbing moisture from compote
 Pipe a layer of the griotte comfit in the bottom of the tart shells
 Place a coconut daquoise insert and push down into tart shells until under the level of the edge
 Unmould coconut bavarois just before needed
 If any moisture settles on the top of the mousse during the freezing period, the icing will not stick
to the surface and is likely to fall off
 Ice with a thin layer of red velvet glaze at 30-34C and place on top of the daquoise
 Garnish the sides with 8 or 12 mini coconut macarons
 Top with a chocolate short crust stick and a Griotte cherry sitting on a gold leaf.
Note: This product can be gluten free by ingredients if the short crust pastry is made with the
gluten free flour replacement.

95
Macaron template

96
Session 11:
Assessment

97
Extra recipes

98
Paillete Feuilletine
Pailleté feuilletine are broken pieces of a baked Crepe Dentelles (lacey crepes). The feuilletine
mixture is similar to a tuile paste and need to be spread paper thin to achieve the desired results.
Yield: 4 trays (makes approx.150g of the finished cooked product)
A Water, hot 0.040

Brown sugar 0.050
B Glucose 0.050
C Biscuit flour 0.060
D Egg white 0.035
E Butter, melted 0.060
Totals 0.295
Method
 Mix group “A” together until sugar is dissolved
 Add “B” and combine well
 Fold in “C”
 Wisk in “D”
 Fold in “E”
 Spread the mixture very thinly onto 4 trays. It should be paper thin
 Bake at 200C till dark brown in colour (approx. 9-10 minutes)
 Cool down then crush with fingers to appropriate size
 Store in airtight containers.

99
Croquembouche (VT)
Introduction
The French name ‘croquembouche’ or ‘croque-en-bouche’ literally translates to ‘crunch in the mouth’.
This wonderful gateau is made with layers of choux pastry balls filled with custard, mousse or
chibouste. The balls are assembled into a cone shape with the help of caramelised sugar. It is most
often decorated with croquants shapes, sugar flowers and ribbons or spun sugar.
Caramel can be made with sugar and water boiled to hard crack (155°C). In the industry, it is more
common to use a mix of glucose and fondant to make the caramel, as it is far less susceptible to
moisture absorption (hydroscopic) allowing the croquembouche to be prepared earlier and to last a
little longer. When making a croquembouche, time is of the essence, as a caramel croquembouche
must be assembled on the same day it is to be sold.
Croquembouche can also be assembled with chocolate, less traditional but more practical as it can be
prepared in advance.

100

101
Choux Pastry
Yield: 6 x 80 x small choux balls (2 trays)- Set oven @ 180°C
A Water 0.150
Milk 0.150
Salt 0.002
Sugar 0.008
Butter 0.140
B Bakers flour 0.200
C Whole egg +/- 0.330
Totals 0.980
Method
 Add group “B” into “A” while stirring
 Cook mixture until it come off the side of the pan
 Cool down mixture to under 60°C
 Add the eggs slowly, clear mixture after each addition
 Pipe small size round shaped choux balls
 Bake at 180°C for 15 minutes with the vent close and at 160°C with the vent open till choux
shells are dry.

102
Crème Patissière
Yield: 80 small choux balls
A Milk 1.000
Vanilla bean 1 unit
Caster sugar 1 0.100
B Caster sugar 2 0.100

Whole egg (or yolks) 0.160
Cornflour 0.080
C Dark chocolate couverture 0.140
Totals 1.580
Method
 Whisk group “B” together
 Bring group “A” to the boil in a saucepan then pour over group “B” while whisking continuously
 Pour back in the sauce pan, bring back to the boil and cook for a further 2 minutes
 Separate mixture into 2 bowls (590g and 450g)
 Melt “C” into the 450g of hot crème pâtissière
 Cover bowls to prevent skin forming and cool down in fridge.

103
Croquant
Yield: 1 x 8 inch ring or 2 x 6 inch rings and garnishes
A Fondant 0.240
Glucose 0.160
B Almond, flaked toasted 0.160
Totals 0.560
Method
 Oil metal ring and 2 silicon sheets
 Cook group “A” until it reach a light golden colour
 While cooking the sugar, lightly toast the almonds
 Fold the warm almonds into the golden caramel
 Pour croquant mixture onto a oiled silicon sheet, top with the second oiled silicon sheet and
flatten quickly with a rolling pin to 3-5 mm
 Cut croquants with oiled ring, cool down and set aside till needed
 If time permits, off cuts can be laid on a oiled tray and re-warmed in the oven, pinned down to 2
or 3 mm and shapes can be cut out of it to use as garnishes.
Caramel
A Fondant 720
Glucose 480
Totals 1200
Method
 Cook group “A” until it reaches a light golden colour

104
Assembling
 Fill each puff with the crème pâtissière (half chocolate/half vanilla)
 Boil caramel then dip the top of each puff into the caramel
 After dipping each vanilla puff into the caramel, dip them into pearl sugars or toasted flaked
almonds then lay them side up on an oiled baking tray or a silicon mat
 After dipping each chocolate puff into the caramel, turn them upside down on an oiled baking
tray or a silicon mat
 Rewarm the caramel if it get too hard to use
 Deep the side of each puffs into the caramel then lay them carefully on the croquant base as per
teacher demonstration
 Build croquembouche slowly, allowing each layers to set before starting the next one
 Be very careful not to burn yourself.

105
Chocolate Trio (GF) (VT)

106

107
Chocolate Flourless Sponge

A Caster sugar 0.050

Egg white 0.048
B Egg yolk 0.032
C Dutch cocoa powder, sieved 0.014
Totals 0.144
Method
 Make a stiff meringue with group “A”
 Fold “B” gently through the meringue
 Gently fold “C” in the meringue and mix until just combined
 Pour mixture into 2 rings lined with silicon paper
 Cook at 200C until just set about 8 to 10 minutes.
Sabayon
A Egg yolk 0.113

Water 0.024
Totals 0.219
Method
 Boil group “B” to 118C and pour over the yolks while whisking them to make a sabayon (same
as you would for an Italian meringue)
 Separate the sabayon into the required amount for the three chocolate mousses (make sure to
weight up each sabayon portions correctly, discard any remaining mixture).

108
Dark Chocolate Mousse

A Sabayon 0.078
B Dark chocolate couverture 0.156
Totals 0.466
Method
 Melt dark chocolate over a double boiler
 Fold the chocolate very quickly through the sabayon (if it looks like it start to seize, do not worry,
it will come back together when you start to add “C”)
 Fold in half of “C” quickly then fold the rest and mix until just combined
 Pipe a layer of chocolate mousse on top of the sponge carefully to keep ring sides clean
 Set first layer in blast freezer.
Milk Chocolate Mousse

A Sabayon 0.048
B Milk chocolate couverture 0.156
Totals 0.392
Method
 Melt milk chocolate over a double boiler
 Fold the chocolate very quickly through the sabayon
 Pipe a layer of milk chocolate mousse on top of the dark mousse carefully to keep ring sides
clean
 Set second layer in blast freezer.

109
White Chocolate Mousse

A Sabayon 0.048
B White chocolate couverture 0.156
Totals 0.392
Method
 Melt white chocolate over a double boiler
 Fold the chocolate very quickly through the sabayon
 Pipe a layer of white chocolate mousse on top of the milk chocolate mousse carefully to keep
ring sides clean and smooth the top with a spatula
 Set in blast freezer until needed.
Assembling
 Lay chocolate flourless sponge in the bottom of lined cake rings with Plastic Acetate strip (5mm
high)
 Pipe the dark chocolate mousse carefully on top of the sponge making sure to keep the mousse
layer very even and freeze
 When the dark mousse is set, repeat with the milk chocolate mousse then the white
 When the mousse cake is set, spray with dark chocolate spray and garnish with chocolate
flowers.

110
Honey Saffron Torte

111

112
Lemon Madeleine Base


Egg 0.050
Lemon zest ½ unit
B Milk 0.012
C Biscuit Flour 0.062

Baking powder 0.002
D Lemon juice 0.004
E Butter, melted 0.025
F Vegetable oil 0.036
Totals 0.261
Method
 Whip group “A” with a whisk until light and fluffy
 Fold in “B”
 Sieved group “C” and fold through
 Fold in “D”, “E” and last “F”
 Rest in fridge 15 minutes
 Pipe into 2 x 6 inch rings lined with silicone paper
 Bake at 180C till lightly golden on the edges, about 20 minutes.

113
Peach Flambé
B Water 0.050
C Peaches, tinned 4 units
D Brandy 0.025
E Butter 0.010
Totals 0.435
Method
 Place sugar in a heavy based pan and heat until a dry caramel is formed
 Deglaze the pan with water, continue to cook for 1 minute
 Add the peaches to the pan and lightly cook on both sides
 Add more water if the liquid has reduced, to avoid the caramel from burning
 Add butter to the sauce and shake the pan until melted
 Remove pan from heat, add alcohol and ignite
 Set fruits aside to cool
 2 of the peaches will be kept for garnishing the torte.

114
Honey Saffron Bavarois

A Milk 0.500
Honey 0.050
Saffron 2 pinches
B Egg yolk 0.200

Caster sugar 0.075
D Cream, semi-whipped 0.500
Totals 1.339
Method
 Boil group “A” then pour over group “B” while whisking
 Make anglaise by cooking mixture until it coat the back of a spoon
 Soak gelatine in cold water, drain and dissolve in hot anglaise
 Cool down to 37C
 Fold “D” through anglaise gently
Joconde Sponge
Make joconde sponge with a decorative paste design as per recipe page 29-30.

115
Assembling
 Line 2 x 6 inch rings with plastic acetate strip
 Lay joconde strips around side of ring about 1 cm under ring top
 Lay Madeleine sponge in bottom (It might need to be trimmed to fit)
 Soak Madeleine sponge with flambé peaches syrup
 Pour bavarois halfway up joconde and let a few minute in blast freezer
 Lay some sliced caramelised peaches attractively on semi set bavarois
 Keep 2 flambé peaches for garnishing
 Pour the rest of the bavarois mixture and smooth the surface with a palette knife
 Ice the top with flan gel or pipe lines of Italian meringue
 Decorate with peach flambé slices, mint leaves and caramelised filo pastry crunch.

116
Glossary of Terms
Term Definition
A.K.A Meaning- ‘Also Known As’
Allergen A substance that is foreign to the body and can cause an allergic reaction in certain
people.
Couverture chocolate A good quality chocolate made with cocoa mass and cocoa butter. Need to be
tempered before using. Expensive and best flavour.
Compound chocolate A cheaper chocolate made with cocoa mass and vegetable fat. Can be used without
tempering. Not as flavoursome but cheaper and very practical to use.
Dacquoise A sponge made with a meringue and nuts folded through.
Fillings An “insert” spread in between the cake layers to enhance the taste of the cake.
“French Pastries” or “Individual cake/pastries” with approximate size of 5 to 6 cm, a term commonly used
Petit Gateaux to describe single portion size cakes.
Ganache A chocolate filling made from mixing cream into chocolate.
Gateau or Torte Traditionally described as a cake or sponge soaked with syrup or liqueur and layered
with fillings.
Griotte French word meaning ‘Morello cherry’.
Jellying Agent An agent used to set liquids e.g. Gelatine, Agar-agar, Pectin
Joconde A thin sponge sheet made with almond or marzipan paste.
Kahlua A coffee liqueur.
Marzipan Almond paste made from pure icing sugar and almonds.
Mascarpone cheese A triple-cream cheese made from crème fraîche by denaturing it with rennet.
Scalding point Liquid brought to a temperature just below boiling point.
Snow icing sugar A non-melting icing sugar used for decorative purpose.
Tempering It is the process of heating, cooling and warming up chocolate to appropriate

temperature to align the cocoa butter crystals thus setting the chocolate.
Trimoline Invert sugar - mixture of dextrose and fructose in approximately equal proportions,
created by treating sucrose with an enzyme – Sucrose +Water = Dextrose +Fructose.

117
Resource List
Titles
FDFRB3015A Produce and decorate gateaux and tortes handbook V2
SITHPAT005A Prepare and produce gateaux, torten and cakes handbook V4
Manzella, D 2010, What is diabetes?, about.com, retrieved from

http://diabetes.about.com/od/whatisdiabetes/p/whatisdiabetes.htm
Betterhealth 2011, Food allergy and intolerance, Better Health Chanel, retrieved from
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_allergy_and_intolerance
Coeliac 2013, Coeliac disease, Coeliac Australia, retrieved from

http://www.coeliac.org.au/uploads/65701/ufiles/Brochures/CDBrochureweb.pdf
Mutt, N 2007, Diabetes foods and nutritional requirements for diabetics, Ezine @rticles, retrieved from
http://ezinearticles.com/?Diabetes-Foods-and-Nutritional-Requirements-For-Diabetics&id=1753569
Bellouet, G J & Perruchon, J M 2001, Apprenez l’art des entremets de France, 1st. Edn., Bellouet &
Perruchon, France
Bau, F 1998, Au Coeur des Saveurs, 1st. edn., Montagud editors, Barcelona, Spain
Herme, P 1994, La Patisserie de Pierre Herme, 1 st. edn., Montagud editors, Barcelona, Spain

118

119
Vocational Education and Training
Student Evaluation of Subject and Teaching (SEST)

Course Year
Semester
Unit / Class Group

Subject
The questions below focus on how the unit / subject and teaching contributed to your learning. Please
circle the number closest to your views. WAI is committed to the principle of continuous improvement and
your feedback will assist us in providing the best possible teaching and learning experience.
Your participation is voluntary and anonymous.
strongly strongly
disagree agree
disagree agree
Student evaluation of unit / subject
It was explained what was expected of me to be successful in

1. 1 2 3 4
this unit / subject.
The course materials and resources in this unit / subject
2. 1 2 3 4
were helpful in directing my learning.
The assessment tasks in this unit / subject were relevant to
3. 1 2 3 4
the topic.
Information about the assessments for this unit / subject was
4. 1 2 3 4
clearly explained to me.
The spread of assessments throughout the semester was
5. 1 2 3 4
appropriate.
Written assessments were marked and feedback provided to
6. 1 2 3 4
me on time.
There was a good balance between practical activities and
7. 1 2 3 4
theory in this subject.
Student evaluation of teaching
8. The teacher interested in my success in this unit / subject 1 2 3 4
9. The teacher was knowledgeable about this unit / subject 1 2 3 4

The teacher made the unit / subject as interesting as
10. 1 2 3 4
possible
11. The teacher explained the assessments very clearly 1 2 3 4
The teacher gave helpful feedback on my assessments in this
12. 1 2 3 4
unit / subject
13. If needed, the teacher(s) was/were always available to help 1 2 3 4
14. Overall, I was satisfied with the teaching of this unit / subject 1 2 3 4
VET Student Evaluation of Subject and Teaching

Author: Dr Larry Foster
Date: 30 March 2016
Page 1 of 2

120
Vocational Education and Training
15. The best aspects of this unit / subject were:
16. How could the teaching of this unit / subject have been improved?
What Happens Next?
The results from this questionnaire will be summarised and will contribute to a Unit / Subject Evaluation
Report.
The Unit / Subject Evaluation Report will be circulated between staff for comments and recommendations as
part of a continuous improvement process. Any changes made will be made available next semester in the
Unit / Subject Outline under “Adjustments from Student Evaluation”.
Thank you again for your time and thoughts.
VET Student Evaluation of Subject and Teaching

Author: Dr Larry Foster
Date: 30 March 2016
Page 2 of 2

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SITHPAT002

Student’s Name: Student No.:

Teacher’s Name: Contact No.:

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

William Angliss Institute

Project Manager: Aurelie Germanier

Cover Image: © William Angliss Institute

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Prepare for work personal hygiene 5

Gateaux, Torten and Cakes 6

Food allergies and intolerances 17

Planning and reporting on production scheduling

Cutting, layering and masking 23

Present cakes, gateaux and tortes 25

Session 1: Baked and Unbaked Cheesecakes 27

Session 2: Chocolate Brownie (VT) 34

Session 3: Carrot Torte (VT) 42

Session 4: Esterhazy Torte (GF) 47

5/15 Session 6: St Honoré (VT) 60

5/29 Session 8: Strawberry Champagne 73

Session 9: Black Délice 79

Session 10: Cherry Ripe (GFO) 87

Session 11: Assessment 96

Glossary of Terms 116

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

William Angliss Institute

 Tourism  Coffee making and barista training

Recognition of Prior Learning (RPL)

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Prepare for work personal hygiene

 Wearing a clean uniform

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

Gateaux, Torten and Cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Petits Gateaux / French Pastries

‘Petits gateaux’ or ‘French pastries’ refer to a wide variety of

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

• Black Forest gateau

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

• Zug cherry cake

Quality aspects of finish and presentation

Size and shape

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

Covering gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

Flavours, oils and essences

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Food allergies and intolerances

List of most common allergies and intolerances

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Planning and reporting on production scheduling

4428-V7 0721 SITHPAT002 Produce gateaux, torten and cakes

SITHPAT002 Produce gateaux, torten and cakes 4428-V7 0721

Cutting, layering and masking