1. PREPARE AND PRODUCE YEAST GOODS
D1.HPA.CL4.09
Trainer to introduce self and talk of personal bone fide to be able to teach this unit
Give brief overview of your experience in patisserie and baking Industry

2. Prepare and produce yeast goods
This Unit comprises three Elements
Prepare and bake yeast goods
Decorate and present or display yeast goods
Store yeast goods.
Trainer advises students this Unit comprises three Elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

3. Prepare and produce yeast goods
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

4. Prepare and produce yeast goods
Element 1: Prepare and bake yeast goods
Select required commodities according to recipe and production requirements
Prepare a variety of yeast goods to desired product characteristics
Produce a variety of yeast goods according to standard recipes and enterprise standards
Use appropriate equipment to prepare and bake yeast goods
Use correct techniques to produce yeast goods to enterprise standards
Bake yeast goods to enterprise requirements and standards
Select correct oven conditions for baking yeast goods.
Trainer to discuss:
Performance criteria relating to Element 1
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and Produce yeast goods the students must be able to; Prepare and bake yeast goods
The student should be able to do
Select required commodities according to recipe and production requirements
Prepare a variety of yeast goods to desired product characteristics
Produce a variety of yeast goods according to standard recipes and enterprise standards
Use appropriate equipment to prepare and bake yeast goods
Use correct techniques to produce yeast goods to enterprise standards
Bake yeast goods to enterprise requirements and standards
Select correct oven conditions for baking yeast goods.

5. Prepare and produce yeast goods
Element 1: Prepare and bake yeast goods
Research:
Technical books
Recipe books
Internet sites.
Trainer to discuss:
Students need to research anything that they do not know. Challenge the training that they are receiving.
Research details of the recipe name; It is all just flour water yeast sugar and other ingredients.

6. Prepare and bake yeast goods
Select required commodities
Flours
Sugars
Eggs
Milk
Cream
Gelatine
Flavourings and essences
Chocolate
Fats, oils, butter, margarines.
Trainer to discuss:
Yeast goods are more complex than bread.
More ingredients make it more expensive to produce. As soon as the expenses go up the accountants want ingredients taken out.
Food additives make the eating sensation better and therefore cheaper. REAL FOOD cost money.

7. Prepare and bake yeast goods
Flours
Bakers - Croissants and Danish
Pastry - Enriched dough
Gugelhof
Bienenstich
Streussel kuchen
Baba and savarin
Trainer to discuss:
Select required commodities:
Flours: yeast goods require good quality flour
Bakers flour is required for laminated dough
Lower gluten content flour can be used for higher sugar, fat enriched dough
Slight formula adjustment may be required.

8. Prepare and bake yeast goods
Select required commodities:
Sugars
Caster
Brown
A1 crystal
Glucose, powder and liquid
Icing
Fondant.
Trainer to Discuss:
Different types of sugar in the market place and there usage in yeast goods
Product with more than 5% require extra yeast.

9. Prepare and bake yeast goods
Select required commodities:
Dairy products and substitutes
Eggs
Milk
Cream
Fats, oils, butter, margarines.
Trainer to Discuss:
Products in the marketplace
Eggs
Are available in many forms
Fresh, frozen, powdered
Milk comes in several forms, fresh, powdered
Cream comes both fresh and imitation
Fresh need refrigeration and is hard to control in hot humid climates
Fats, oils, butter, margarines
All are fats and come in many forms
Pastry cook needs to choose what is best adapted to the needs of the product.

10. Prepare and bake yeast goods
Select required commodities:
Chocolate
Cocoa powder
Nuts
Spices
Flavourings and essences.
Trainer to Discuss:
Chocolate
Cocoa powder
Chocolate couverture and bakers chocolate can be used
Cocoa powder is the powder flavour of the cocoa pod
Nuts
Ground varieties are used in bakery products, sliced and chopped may be roasted and used for decoration
Spices and liquid flavourings and colourings are also used, varieties are endless
Flavourings and essences

11. Prepare and bake yeast goods
Prepare a variety of yeast goods:
Desired Characteristics:
Good colour
Bold appearance
Eat well
Consistent size
Have eye catching appeal - good appearance.
Trainer to Discuss:
All products need to be appealing to the potential customers
Price and size always goes together
Quality and price do not always go together
Product must look appealing
BOLD means it should come out to the consumer.
Not be saggy on the bottom

12. Prepare and bake yeast goods
Produce a variety of yeast goods:
Enterprise Standards:
Where will product be sold?
Hotel
Café
Bakery.
Trainer to Discuss:
All products need to be appealing to the potential customers. So to will be the enterprise standard attract different customers.
Enterprise standards can be pieces are larger for the same price
More filling than other enterprises have for the same price

13. Prepare and produce yeast goods
Element 2:Decorate and present/ yeast goods
Prepare a variety of fillings and coating/icing and decorations for yeast goods
Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests
Present/display yeast goods to enterprise standards using appropriate service equipment.
Trainer to Discuss:
Performance Criteria to Element 2
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and Produce yeast goods the students must be able to; decorate and present yeast goods
The student should be able to do
Prepare a variety of fillings and coating/icing and decorations for yeast goods
Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests
Present/display yeast goods to enterprise standards using appropriate service equipment.

14. Decorate display present yeast goods
Prepare a variety of fillings glazes decorations:
Fruit fillings
Gel stabilised
Cream cheese fillings
Sweetened and flavoured
Icings
Fondant
Water ices
Dust - Icing sugars.
Trainer to Discuss:
Fruit fillings need to be gel stabilised to compensate for the sugar adding to fruit. Sugar dissolves adding more free water, more water effects baking of the dough
Soft cheeses: Quark; Cottage cheese; Ricotta; all lend themselves to being suitable for addition to yeast goods. Can carry addition of sugar starch and flavourings to add to eating experience of end product.
Icings act as glazes on nearly all yeast goods

15. Decorate display present yeast goods
Prepare a variety of fillings glazes decorations:
Nut pastes
Ground
Sweetened
Savoury fillings
Meats and spices
Vegetables and spices.
Trainer to Discuss:
Ground nuts and sugar mixes work well as fillings.
Fillings are added to doughs to make them more interesting to eat. Nuts on their own can be bland. Add sugar and spice, all is nice.
Fillings can also be savoury. Asian countries all have doughs that are sweet in dough and have savoury filling. Everything in balance

16. Prepare and produce yeast goods
Element 3: Store yeast goods
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness.
Trainer to Discuss:
Performance Criteria relevant to Element 3
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and Produce yeast goods the students must be able to; Store yeast goods
The student should be able to do
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness.

17. Store yeast Goods Store at correct temperature: Room temperature
Best eating temperature
Long term
Frozen
Baked
Unbaked.
Trainer to discuss:
yeast goods are a daily item. Enriched doughs, high in fats, eggs and sugars, will eat better for 2-3 days,
All yeast goods should be stored at room temperature in a protected environment. Protected form dust, pests and foreign objects.
Yeast goods keep reasonable well frozen in either baked or unbaked for the short term, 3 months.

18. Store yeast Goods
Maintain maximum eating qualities appearance and freshness:
Bake daily
Bake only what is required
Protect from moving air.
Trainer need to advise
Bake daily
Bake only what is required
Protect from moving air- keep covered or wrap the product.

19. Thank you
Thank you