Wsq Make Choux Pastries (Tgs-2018500672)

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WSQ MAKE CHOUX PASTRIES (TGS-2018500672) Objectives & Content Upon completion, the participants will be able to: Understand the elements required to produce basic choux pastry products List and describe the functionality of ingredients used in making choux pastry products Calculate choux paste recipe using Baker’s Percentage Describe the ingredient pre-conditioning requirements that apply to choux paste making methods Describe the basic mixing method and processing parameters for making choux pastry Apply the choux paste making method to produce a variety of choux pastry products Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product Remove and cool choux pastry cases prior to filling Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard Present finished items as per buffet or shop window display Evaluate baked and finished items following quality parameters Store baked items under suitable conditions Produce choux paste items and fillings following standard hygiene and food safety requirements for food production Practical Component Boiled Paste and Roux Method Eclairs, Cream Puffs, Choux Petite Fours, Paris Brest, St Honore, Religieuse, Mirror Glazes, Custard Fillings. Duration 28 hours Full Time 4 days / 8 hours per week Part Time 12 to 16 hours per week Statement of Attainment awarded by SSG for WSQ competency unit “Make Choux Pastries” ACETEK COLLEGE PTE LTD CPE Registration No 200821327E, Registration Validity Period 21 June 2019 to 20 June 2023 (2021-05-20 V.00).

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(~ fused with cren, a radish with a very spicy taste, used in a sauce popular in Germany and ~ North- East Italy. In order to soften its flavour, it can be mixed with sou r cream or can be used to prepare sauces like the albert or the horseradish sauce, utilized to add flavour to boiled meats and smoked cured meats. Rich of aroma and slightly hot, perfect to set the tone of a carpaccio, a mixed salad or with tomatoes and peppers, arugola (rucola) has leaves with smooth or wavy borders, wh ile the stretched and uneven small leaves of the small arugola (ruchettal are far stronger and appetizing. Greatly used in France to add flavour to salads, flavoured butt er, chowder and soups, espe cially with potatoes, the watercress is of three different species: the fast-growing watercress, the aquatic or semi-aquatic one. The leaves are always used, a bit bit ter and spicy, so beautiful that they can also be used as a garnish of a juicy cha rcoa l beef steak. to be paired with a medium-body wine possessing a good alcoholic component and smoothness, not extreme ly aged, like a Morellino di Scansano (Tuscany). Although coming from fa r away tropical areas of Asia and Africa, basi I is now one of the herbs that most identify with the Mediterranean cuisine. The more precious leaves are the ones har- vested shortly before the blooming, whilst they become more spicy as time goes by. The best basil is the Genovese one (from Genua, Italy), the soul of pesto, col d sauce to dress t rofie an d trenette pasta, to be pai red with a white wine that for tradition can be a Vermentino z or a Pigato from Riviera Ligure di Ponente (Liguria), that can also be replaced by a Sylvaner from Alto Adige, crisp and sapid with a good taste-olfactory intensity and persistence that closes with reca lls of aromatic herbs.
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