Block D – Assembly and Finishing

Trends

Because of the emergence of cake and pastry artistry in popular media, consumers have become more informed and there are more special requests for intricate design and decorative items.

New tools and equipment continue to evolve for finishing baked goods.

Related Products (including, but not limited to)

Creams and custards: crème brûlée, Chantilly cream, pastry cream (pudding), chibouste cream, crème caramel, custard, cheesecake.

Fillings, decorating pastes and icings: buttercreams, mousses, cremeux, ganaches, curds, sugar paste, royal icing, pastillage, fondants, marzipan, modeling chocolate, purées, fruit fillings, fruit, whipped creams, replacement for dairy-free whipped cream, savoury (meats, vegetables).

Sauces: fruit sauces, chocolate sauces, crème anglaise, caramel sauces, coulis, syrups, reductions, sabayon.

Glazes: apricot, chocolate, fondant, mirroir, starch wash, egg wash.

Cakes: tiered, layer, cream, mousse, loaf, bundt, jelly roll, pound, sponge, genoise, tortes, cheesecakes.

Pastries: tarts, choux pastries, fruit flans, barquettes, meringues, petits fours, petits fours secs, puff pastries.

Tools and Equipment

See Appendix A.

Task 12 Prepares creams, custards, fillings, decorating pastes and icings.

Context

Creams, custards, fillings (sweet and savoury), decorating pastes and icings are the bases for assembling cakes and pastries. They provide the flavour and moist texture associated with a wide variety of baked goods. Cooking and baking techniques are specific to the formulations and the products.

Required Knowledge

• K 1 function of ingredients such as building structure and tenderizing
• K 2 uses of creams, custards, fillings, decorating pastes and icings such as assembling, finishing and decorating
• K 3 creams such as whipping cream, buttercreams and confectionary fillings
• K 4 custards such as pudding, pastry creams and cheesecakes
• K 5 decorative pastes such as rolled fondant, marzipan and pastillage
• K 6 fillings such as fruits, frangipane, mousses, ganache, meats and vegetables
• K 7 icings such as water icing, royal icing and meringue buttercream
• K 8 mixing procedures such as adding butter to meringue and blending ingredients
• K 9 cooking and cooling procedures such as temperature control
• K 10 final use of product
• K 11 product holding conditions such as time and temperature
• K 12 basic culinary technique such as baking, steaming and frying
• K 13 food safety regulations

Sub-task - D-12.01 Performs make-up of creams, custards, fillings, decorating pastes and icings.

Key Competencies

• D-12.01.01 mix ingredients according to formulation to achieve characteristics of the product
• D-12.01.02 measure and control temperature throughout production to achieve required texture, consistency and pasteurization, and to hydrate and set starch such as gelatine and pectin
• D-12.01.03 prepare components such as syrup, icing sugar and gelatine
• D-12.01.04 apply basic culinary techniques for preparing savory fillings such as meats and vegetables
• D-12.01.05 prevent crystallization of sugars by using techniques such as brushing water
• D-12.01.06 add ingredients such as whipped cream, liqueurs, fruit, meats and vegetables as specified in formulation
• D-12.01.07 determine readiness of product by examining, tasting and testing for consistency

Sub-task - D-12.02 Cooks creams and custards.

Key Competencies

• D-12.02.01 select cooking or baking medium for custards and creams such as stainless steel and copper pots, and ramekins
• D-12.02.02 select cooking or baking equipment such as candy stove, steam kettle and bain marie
• D-12.02.03 heat ingredients to temperature indicated in formulation using methods such as steaming and boiling
• D-12.02.04 determine if product is cooked by using methods such as visual cues and inserting a thermometer
• D-12.02.05 control cooling process and humidity to achieve required characteristics
• D-12.02.06 identify and troubleshoot any faults

Sub-task - D-12.03 Holds products for use.

Key Competencies

• D-12.03.01 determine container appropriate to product
• D-12.03.02 control humidity and air surrounding product by wrapping, containing and coating
• D-12.03.03 determine holding temperature required for various products such as dairy creams and rolled fondant
• D-12.03.04 determine readiness of product once cooled using methods such as jiggling, visual cues and inserting a thermometer

Task 13 Prepares sauces, glazes and garnishes.

Context

Sauces, glazes and garnishes are used to enhance flavour, appearance and shelf life of a variety of baked products.

Required Knowledge

• K 1 sauce, glaze and garnish ingredients and their functions
• K 2 sauces such as coulis, crème fraîche, crème anglaise and starch-based sauce
• K 3 glazes such as apricot and chocolate ganache
• K 4 garnishes such as rolled fondant, marzipan, pastillage, chocolate and croquant
• K 5 sauce and glaze impact on flavour of finished product
• K 6 method of adding flavour components to sauces and glazes
• K 7 mixing and cooking procedures for sauces, glazes and garnishes
• K 8 temperature requirements for application
• K 9 hygroscopic characteristics of glazes and garnishes
• K 10 holding requirements for sauces, glazes and garnishes
• K 11 different uses of sauces, glazes and garnishes
• K 12 sugar cooking process
• K 13 gelatine, starch and gum characteristics
• K 14 available garnishes such as commercially produced items and items produced on site

Sub-task - D-13.01 Performs make-up of sauces and glazes.

Key Competencies

• D-13.01.01 measure and scale ingredients according to formulation
• D-13.01.02 adjust formulation to desired temperature to achieve required consistency
• D-13.01.03 thin and thicken sauces and glazes by adding ingredients such as thickening agents, syrup and water
• D-13.01.04 add flavours and ingredients according to formulation and desired result
• D-13.01.05 monitor and adjust temperature to keep sauces and glazes within a working range to achieve optimal result
• D-13.01.06 use mixing techniques and tools appropriate to the sauce and glaze characteristics
• D-13.01.07 strain sauces and glazes using tools such as chinois and strainer to remove lumps, crystals and impurities to achieve desired results
• D-13.01.08 determine readiness of product at stages according to sauce and glaze type
• D-13.01.09 hold product at required temperature to achieve desired consistency for use

Sub-task - D-13.02 Performs make-up of garnishes.

Key Competencies

• D-13.02.01 select garnishes according to characteristics such as artistic impacts, taste and shelf life of finished product
• D-13.02.02 shape garnishes for desired effect using techniques such as piping, sculpting and moulding using tools such as modeling tools, silicone, acetate, cutters and rolling pins
• D-13.02.03 monitor holding temperature, humidity and storing techniques of garnishes such as fondant and ganache
• D-13.02.04 apply coating to garnish
• D-13.02.05 create and flavour garnish according to formulation
• D-13.02.06 determine readiness of product by using methods such as visual inspection

Task 14 Prepares cakes, pastries and other baked goods for decorating.

Context

This task deals with the assembly of components and ingredients of cakes, pastries and other baked goods. These are put together in a systematic way according to each formulation to achieve desired taste and artistic impact.

Required Knowledge

• K 1 torting, cutting and slicing techniques
• K 2 rolling, sheeting and pressing techniques
• K 3 assembly tools such as silicone moulds, tart shells and ring moulds
• K 4 mixing techniques such as whipping, beating, stirring and folding
• K 5 artistic impact properties such as consistency, colour, shape and size
• K 6 flavour combinations in finished product
• K 7 desired end product
• K 8 tool preparation for scoring and cutting
• K 9 syrup application techniques such as brushing, soaking and spraying
• K 10 filling application techniques such as bridging, piping, spreading and spooning
• K 11 masking, creaming and icing techniques
• K 12 final finishes such as fondants, marzipan, buttercreams, water icing, royal icing, chocolate and ganache
• K 13 tiered cake design and structure stability
• K 14 pastry design and structure
• K 15 assembly components such as cake boards, dowels, pillars, plates and cake stands

Sub-task - D-14.01 Mixes pastry ingredients and components.

Key Competencies

• D-14.01.01 select mixing technique and tools according to ingredients in formulation
• D-14.01.02 blend ingredients and monitor temperature and humidity to achieve desired product characteristics such as volume, texture and taste
• D-14.01.03 hold mixture at temperature according to product characteristics

Sub-task - D-14.02 Cuts cakes and pastries.

Key Competencies

• D-14.02.01 score and mark product using appropriate equipment to achieve consistent size and shape
• D-14.02.02 select and use cutting tools for specific cakes and pastries such as turnovers, cheesecakes and petits fours
• D-14.02.03 determine temperature readiness of cake and pastry for cutting
• D-14.02.04 torte cake into desired layers for subsequent reassembly
• D-14.02.05 handle cut pieces of cakes and pastries to avoid breakage and misshaping
• D-14.02.06 hold and store cut pieces according to ambient conditions such as humidity and temperature

Sub-task - D-14.03 Assembles cakes, pastries and other baked goods.

Key Competencies

• D-14.03.01 prepare ingredients for assembly based on formulation and according to desired consistency, temperature and readiness
• D-14.03.02 select tools for assembly such as turntable, spatulas, pie weights and piping bags
• D-14.03.03 sheet and roll product such as fondants, puff pastry and short dough
• D-14.03.04 place components such as layers, fillings and syrups together in sequence according to formulation
• D-14.03.05 prepare for baking according to formulation of products such as pastry, frangipane slabs and tarts
• D-14.03.06 bring ingredients and product to temperature required for coating and assembly
• D-14.03.07 apply coatings such as buttercream, whipped cream, marzipan, chocolate and rolled fondant using techniques such as dipping, spraying, smoothing and drizzling
• D-14.03.08 hold and store product according to ambient conditions such as humidity and temperature

Sub-task - D-14.04 Bakes pastries.

Key Competencies

• D-14.04.01 determine baking equipment such as salamander, oven and stove top
• D-14.04.02 set temperature and time according to formulation
• D-14.04.03 determine if pastry is baked by using techniques such as visual cues, touch and skewer test
• D-14.04.04 cool and hold pastry according to product requirements
• D-14.04.05 identify and troubleshoot any faults

Sub-task - D-14.05 Portions cakes, pastries and other baked goods.

Key Competencies

• D-14.05.01 select and prepare cutting tools for specific cakes, pastries and other baked goods
• D-14.05.02 control temperature of product for scoring and cutting according to desired consistency, temperature and readiness
• D-14.05.03 mark and score cake, pastries and other baked goods based on required portion shape and size, and minimizing waste
• D-14.05.04 cut cake, pastries and other baked goods using methods such as warming knife, wetting knife, wire cutting and ultrasonic cutting
• D-14.05.05 remove and seal edges to prevent drying and provide a flat surface
• D-14.05.06 lift portioned product into holding tools such as sheet pans and boxes
• D-14.05.07 hold and store product according to ambient conditions such as humidity and temperature, and finishing requirements

Task 15 Finishes and decorates baked goods.

Context

Finishes on baked goods are critical to the quality, flavour, appearance, and marketability of the end product.

Required Knowledge

• K 1 sauces such as coulis, crème fraîche and crème anglaise
• K 2 fruit fillings and toppings such as cherry topping, lemon curd and fruit compote
• K 3 garnishes and decorative products such as rolled fondant, royal icing, buttercream, marzipan and croquant
• K 4 decorating tools such as piping tips, flex moulds, cutters and templates
• K 5 finishes such as icing, chocolate and sugar
• K 6 glazes such as apricot, clear and water icing
• K 7 thickness and temperature of sauces, fillings and glazes
• K 8 interaction of flavours and textures
• K 9 visual presentation such as colours and shape
• K 10 final use of product such as plated desserts and retail store product
• K 11 when to apply glaze

Sub-task - D-15.01 Applies sauces, toppings and glazes.

Key Competencies

• D-15.01.01 select sauces, toppings and glazes according to product type and desired effect
• D-15.01.02 assess product temperature and consistency prior to applying sauces, toppings and glazes
• D-15.01.03 use application techniques such as spraying, brushing, piping, ladling, smoothing and drizzling using tools such as spatula, brush, cornet and piston funnel
• D-15.01.04 transfer product from table, dripping trays or turntable using tools such as pallet knife, spatula and tongs
• D-15.01.05 hold and store product according to ambient conditions such as humidity and temperature, and finishing requirements

Sub-task - D-15.02 Applies garnishes and decorative products.

Key Competencies

• D-15.02.01 select garnishes and decorative products such as rolled fondant, buttercream, chocolate, fruits and nuts according to characteristics such as flavour and shelf life of finished product
• D-15.02.02 plan application of garnish according to size, appearance and properties of product and portion
• D-15.02.03 assess garnish’s ability to adhere to product surface depending on ambient conditions such as humidity and temperature
• D-15.02.04 place garnishes using tools such as sifter, tongs, pallet knife, tweezers, rose nail, rolling pin, and piping bag and tips
• D-15.02.05 hold and store garnished product according to ambient conditions such as humidity and temperature
• D-15.02.06 design a finishing aesthetic considering factors such as colour, shape and customer preference