Block C – Cookies, Bars, Cakes, Pastry and Quick Breads

Trends

There is a trend towards individual portion sizing responding to consumer demands. Due to government legislation and public health concerns the use of trans fats is being phased out of the industry. Manufactured trans fats are increasingly being replaced by butter, oils and other fat options. Health and environmental concerns are driving consumers to demand healthier options and locally sourced ingredients. There is increased artistry in the decorative and finished creation of these products.

Related Products (including, but not limited to)

Cookies: oatmeal, gingerbread, palmiers, macarons, florentines, speculaas, shortbread, fruit-filled, sugar, cocoa balls, empire, biscotti, meringues.

Quick breads: scones, loaves, muffins, tea biscuits, bannocks, soda breads, pancakes.

Pastry: turnovers, strudels, sausage rolls, cream horns, vol au vent, almond sticks, cheese straws, pies, savouries, tarts, cake bases, flans.

Cakes: sponge, angel food, genoise, pound cake, chiffon, fruitcake, high-ratio, devil’s food, cheesecake, mousse cake.

Bars: brownies, Nanaimo, fruit squares, coconut, blondies, granola.

Tools and Equipment

See Appendix A.

Task 8 Prepares cookies and bars.

Context

Bakers make cookies and bars of various shapes, sizes and flavours using many different techniques.

Required Knowledge

• K 1 properties and functions of ingredients
• K 2 mixing methods such as creaming, foaming, folding and one-stage method
• K 3 factors that affect spread, shape, size, colour, crispness and texture
• K 4 hand and machine portioning methods such as piping, cutting and forming
• K 5 cookie design such as pinwheel, checkerboard, sandwich and florentine
• K 6 fillings such as cream, jam, fruits and nuts
• K 7 finishes such as fondant, chocolate and jam
• K 8 assembly techniques such as layering, folding and rolling
• K 9 ovens such as convection, rack, deck and rotary
• K 10 baking time and temperature
• K 11 multi-stage baking processes
• K 12 cooling requirements
• K 13 heat distribution in oven

Sub-task - C-8.01 Mixes cookie and bar ingredients.

Key Competencies

• C-8.01.01 measure and scale ingredients according to formulation
• C-8.01.02 combine ingredients in sequence depending on cookie and bar type
• C-8.01.03 determine mixing completion based on cookie or bar type and desired texture
• C-8.01.04 allow dough to rest for relaxing of gluten to ensure consistency of shape and size

Sub-task - C-8.02 Portions mixture for cookies and bars.

Key Competencies

• C-8.02.01 divide doughs and batters according to formulation
• C-8.02.02 select portion method such as piping, cutting, scooping and scaling
• C-8.02.03 apply portioning methods according to desired yield

Sub-task - C-8.03 Performs make-up of cookies and bars.

Key Competencies

• C-8.03.01 select pan to ensure desired result according to cookie or bar type
• C-8.03.02 prepare selected pan using methods such as greasing and flouring, and lining with silicone
• C-8.03.03 apply make-up techniques such as pressing, rolling, pouring, sheeting, piping, layering and scooping
• C-8.03.04 apply toppings to achieve desired cookie or bar type
• C-8.03.05 layer, fill or assemble mixtures to achieve desired cookie or bar type

Sub-task - C-8.04 Bakes cookies and bars.

Key Competencies

• C-8.04.01 pre-heat oven temperature according to formulation
• C-8.04.02 place product in oven
• C-8.04.03 determine if product is baked using methods such as visual cues, touch tests, inserting skewers and measuring temperature with a thermometer
• C-8.04.04 unload oven and cool cookie or bar according to formulation
• C-8.04.05 de-pan using tools such as spatulas and tongs
• C-8.04.06 form and cut cookies while hot such as tuiles and brandy snaps to desired specifications
• C-8.04.07 form and cut cookies and bars once cool such as brownies
• C-8.04.08 identify and troubleshoot any faults

Task 9 Prepares quick breads.

Context

Bakers need to understand mixing and chemical leavening, pan selection, baking/frying techniques and portioning procedures for quick breads.

Required Knowledge

• K 1 types of quick breads
• K 2 function of ingredients such as flour and eggs
• K 3 chemical leavening such as baking powder and baking soda
• K 4 mixing methods such as one-stage, two-stage and creaming
• K 5 factors that affect spread, shape, size, colour and texture
• K 6 hand and machine portioning methods such as dividing, moulding, cutting, piping and scooping
• K 7 fillings such as creams, fruits, nuts and cheeses
• K 8 assembly techniques such as folding in fruit or nuts, piping fillings and applying toppings
• K 9 equipment such as ovens, deep-fryers and griddles
• K 10 baking/frying times, temperatures and processes
• K 11 de-panning techniques for quick breads
• K 12 cooling techniques
• K 13 types of pans such as muffin pans, loaf pans and silicone moulds
• K 14 preparation of pans such as greasing, flouring and paper lining
• K 15 heat distribution in oven

Sub-task - C-9.01 Mixes quick bread ingredients.

Key Competencies

• C-9.01.01 select and use tools and equipment such as stand mixer with paddle attachment, bowl, rubber spatula and wooden spoon
• C-9.01.02 measure ingredients according to formulation using tools such as scales and liquid measuring cups
• C-9.01.03 combine ingredients in sequence using methods such as two-stage, one-stage and creaming to achieve uniform dispersal of ingredients
• C-9.01.04 check product for completion of mixing by assessing characteristics such as colour, texture and specific gravity (SpG)
• C-9.01.05 allow dough to rest if required

Sub-task - C-9.02 Portions mixture for quick breads.

Key Competencies

• C-9.02.01 select tools such as scoop, cutter, piping bag and measuring cup to portion quick bread
• C-9.02.02 select pan such as muffin, loaf and sheet according to portion size
• C-9.02.03 prepare pans for portioning according to formulation by greasing and flouring, or lining with baking cups or silicone
• C-9.02.04 apply portioning and shaping methods such as scooping, cutting and pouring
• C-9.02.05 allow quick bread such as scones to rest

Sub-task - C-9.03 Performs make-up of quick breads.

Key Competencies

• C-9.03.01 apply toppings, fillings and layers to quick bread such as crumbles, streusels, nuts, fruits, creams and seeds
• C-9.03.02 apply wash such as egg, cream or water to achieve desired crust and colour

Sub-task - C-9.04 Bakes quick breads.

Key Competencies

• C-9.04.01 select equipment such as oven, fryer, grill and frying pan based on desired outcome
• C-9.04.02 pre-heat equipment such as oven and fryer to temperature specified in formulation
• C-9.04.03 place product in oven
• C-9.04.04 place quick bread into fryer using tools such as baskets, tongs, spiders and piping bags
• C-9.04.05 determine if product is baked using methods such as visual cues, touch test or inserting skewers
• C-9.04.06 remove product from oven or fryer using tools such as baskets, tongs, spiders and oven mitts
• C-9.04.07 place product evenly-spaced on equipment such as cooling racks allowing for air circulation to maintain baked texture required
• C-9.04.08 identify and troubleshoot any faults

Task 10 Prepares pastry doughs.

Context

Bakers mix ingredients to make a wide variety of pastry products. These can be complemented at a later stage with fillings and garnishes to create sweet or savoury items.

Required Knowledge

• K 1 mixing methods such as one-stage, two-stage and creaming method
• K 2 pastry doughs such as puff pastry, sweet paste, pie pastry and choux paste
• K 3 factors affecting fat distribution
• K 4 effects of temperature on ingredients
• K 5 effects of ingredient temperature
• K 6 holding techniques
• K 7 methods and procedures of pastry development
• K 8 dough laminating methods
• K 9 hand and machine portioning methods such as stamping, scaling, dividing, sheeting and piping
• K 10 fillings and toppings such as meat, cheese, fruit and cream
• K 11 types of products such as turnovers, pies, flans and éclairs
• K 12 equipment such as ovens and deep-fryers
• K 13 baking time and temperature
• K 14 cooling procedures
• K 15 heat distribution in oven

Sub-task - C-10.01 Mixes pastry doughs.

Key Competencies

• C-10.01.01 measure and scale ingredients according to formulation
• C-10.01.02 combine ingredients in sequence depending on pastry dough type using techniques such as cutting in fat, creaming and cooking
• C-10.01.03 determine mixing completion based on pastry dough type and formulation
• C-10.01.04 laminate dough based on pastry dough type and formulation
• C-10.01.05 hold pastry dough according to formulation to control factors such as temperature and gluten relaxation

Sub-task - C-10.02 Portions pastry doughs.

Key Competencies

• C-10.02.01 measure or scale dough according to required yield
• C-10.02.02 divide doughs using methods such as scaling, or using bun dividers

Sub-task - C-10.03 Performs make-up of pastry doughs.

Key Competencies

• C-10.03.01 select pan according to formulation
• C-10.03.02 prepare pan using techniques such as greasing and flouring, or lining with parchment paper
• C-10.03.03 pipe, roll, cut, sheet and press dough to achieve desired pastry dough shape and size
• C-10.03.04 hold pastry dough according to formulation to control factors such as temperature and gluten relaxation

Sub-task - C-10.04 Cooks pastry doughs by baking and frying.

Key Competencies

• C-10.04.01 select equipment such as oven and fryer based on desired outcome
• C-10.04.02 pre-heat equipment to temperature specified in formulation
• C-10.04.03 place product in oven
• C-10.04.04 deposit pastry dough into fryer using methods such as piping and scooping
• C-10.04.05 determine if product is baked by using methods such as visual cues, touch test or inserting skewers
• C-10.04.06 unload oven and fryer using tools such as oven mitts, tongs and spiders
• C-10.04.07 place product evenly-spaced on equipment such as cooling racks allowing for air circulation to maintain baked texture required
• C-10.04.08 identify and troubleshoot any faults

Task 11 Prepares cakes.

Context

Bakers produce cakes using a variety of methods.

Required Knowledge

• K 1 function of ingredients
• K 2 formula balance and altitude adjustments
• K 3 mixing methods such as one-stage, two-stage, creaming, foaming and folding
• K 4 factors that affect spread, volume, shape, size, colour and texture
• K 5 hand and machine portioning such as depositing, piping, dropping and scaling
• K 6 types of ovens such as convection, rack, deck and rotary
• K 7 baking time and temperature
• K 8 heat distribution in oven
• K 9 cooling requirements
• K 10 de-panning techniques

Sub-task - C-11.01 Mixes cake ingredients.

Key Competencies

• C-11.01.01 select tools and equipment according to type of mixing such as continuous mixing, beating and whipping
• C-11.01.02 measure and scale ingredients according to formulation
• C-11.01.03 combine ingredients in sequence based upon cake type
• C-11.01.04 determine mixing completion based on characteristics such as uniformity of batter, desired texture (specific gravity) and cake type

Sub-task - C-11.02 Portions mixture for cake.

Key Competencies

• C-11.02.01 select shape and size of pan according to cake type or desired outcome
• C-11.02.02 prepare pan using techniques such as greasing and flouring, or lining with silicone
• C-11.02.03 deposit batter according to desired yield and cake type
• C-11.02.04 level and tap batter to ensure even baking

Sub-task - C-11.03 Bakes cake.

Key Competencies

• C-11.03.01 set oven temperature according to formulation
• C-11.03.02 place product in oven
• C-11.03.03 determine if product is baked by using methods such as visual cues, touch tests or inserting skewers
• C-11.03.04 unload oven using tools such as oven mitts or peels
• C-11.03.05 de-pan and cool according to cake type
• C-11.03.06 identify and troubleshoot any faults