Understand the elements required to produce basic puff pastry
List and describe the functionality of ingredients used in making puff pastry
List the types of puff pastry and the fat to flour ratio
Calculate puff pastry recipe using Baker’s Percentage
Describe the ingredient pre-conditioning requirements for making puff pastry
Describe the basic mixing methods and processing parameters for making puff pastry
Apply the various puff pastry methods to produce puff pastry dough
Describe the lamination principles of making puff pastry
Put the required folds in puff pastry according to pastry (fat to flour ratio) type
Rest puff pastry during processing and prior to baking using refrigeration
Sheet puff pastry using a dough sheeter to required thickness
Cut basic shapes required by hand or cutter for further processing
Incorporate scrap puff pastry into straight dough for processing
Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
Fill cut shapes, egg wash pre-oven finish and rest puff pastry prior to baking
Remove and cool baked items on cooling racks
Finish puff pastry items where appropriate with suitable finishing mediums
Evaluate baked puff pastry products following quality parameters
Store baked items under suitable conditions
Produce puff pastry items following standard hygiene and food safety requirements for food production

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Baking & Pastry Culinary Arts / Cooking