WSQ Prepare Cookies North

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

• Understand the elements required to produce basic short crust pastry.
•  List and describe the functionality of ingredients used in making short crust pastry.
•  Calculate short crust pastry recipe using Baker’s Percentage and ratio and proportion.
•  Describe the ingredient pre - conditioning requirements for short crust pastry ingredients.
•  Describe the basic mixing methods and processing parameters for making short crust pastry.
•  Apply the various short crust pastry methods to produce short crust pastry items.
•  Sheet short crust pastry by hand or machine to desired thickness.
•  Cut, shape and line pastry dough into appropriate forms, tins, foils pans.
•  Understand the importance of minimizing of scrap pastry and its effect of product texture and quality.
•  Describe the resting requirements for short crust pastry.
•  Bake short crust pastry items to a satisfactory standard.
•  Cool and finish short crust pastry as required.
•  Evaluate baked short crust pastry products following quality parameters.
•  Store baked items under suitable conditions.
•  Produce short crust pastry items following standard hygiene and food safety requirements for food production.

Practical Component:

Cookie Dough Mixing Methods:-

• Rub in Method , Blend Method , Creaming Method, Meringue Method.

Cookie Products:

• Ice box, Viennese, Macaroons, Formed
• and Dropped cookies, Almond Tuiles.