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Demonstrate knowledge of pastry technology and pastry products
Level
4
Credits
10
Purpose
This unit standard is for people working or intending to work in a bakery.
People credited with this unit standard are able to: analyse the process of
pastry making; evaluate the characteristics, methods, and uses of short
pastry; evaluate the characteristics, methods, and uses of puff pastry;
evaluate the characteristics, methods, and uses of yeasted and choux pastry;
identify the characteristics and quality-determining factors of pies; and
assess the selection of icings and fillings used for pastries.
Subfield
Food and Related Products Processing
Domain
Baking - Pastry
Status
Registered
Status date
20 April 2006
Date version published
20 April 2006
Planned review date
31 December 2011
Entry information
Recommended: Unit 15135, Demonstrate knowledge of
legislative and food code requirements in the baking
industry; Unit 15136, Demonstrate knowledge of bakery
science; Unit 15137, Demonstrate knowledge of the
characteristics and processes of flour technology; and
Unit 15138, Demonstrate knowledge of bakery
management systems; or demonstrate equivalent
knowledge and skills.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Competenz (Food and Beverage)
Accreditation and Moderation Action Plan (AMAP) reference
0111
This AMAP can be accessed at http://www.nzqa.govt.nz/site/framework/search.html.
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Special notes
1
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981; Health and Safety in Employment Act 1992; Resource Management
Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
Australia New Zealand Food Standards Code, available at
http://www.foodstandards.govt.nz/.
2
Definition
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
3
Performance must be consistent with documented organisational policies and
procedures.
Elements and performance criteria
Element 1
Analyse the process of pastry making.
Performance criteria
1.1
The history of pastry making is outlined in terms of its origin and evolution from
the ancient Egyptian period through to modern day.
1.2
Distinction between puff pastry and short pastry is determined by assessing
specific pastry characteristics.
Range
1.3
shortness, lamination, lift, flakiness.
Pastry ingredients are identified and evaluated in terms of their form, function,
and use.
Element 2
Evaluate the characteristics, methods, and uses of short pastry.
Performance criteria
2.1
The meaning of ‘short’ is explained in terms of how it relates to pastry and
pastry products.
2.2
Short pastries are classified according to recipe balance and uses.
Range
2.3
short, sweet, wholemeal.
Short pastry ingredients are assessed against requirements for quality and use
in short pastry processes.
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2.4
Short pastry methods are compared in terms of sequence and pace of
ingredient addition, and mixing speeds.
Range
2.5
small batch method, shortening method, sweet pastry method,
wholemeal pastry method.
Factors which determine the quality of short pastry are identified from quality
assessment sheets.
Range
texture, volume, shape, degree of shortness, mouthfeel.
2.6
Causes of poor short pastry quality are established and corrective measures
outlined from an analysis of ingredient quality, recipe balance, and processing
methods.
2.7
A list of five short pastry products is compiled from a literature review and
survey of local bakeries and patisseries.
2.8
Each listed product is supported by a description and illustrated to show detail.
Element 3
Evaluate the characteristics, methods, and uses of puff pastry.
Performance criteria
3.1
Puff pastry ingredients are assessed against requirements for quality and use in
puff pastry processes.
3.2
Puff pastry methods are compared in terms of fat incorporation and placement,
sheeting, and intended usage.
Range
Scotch, French, English.
3.3
Lamination is defined by process and function.
3.4
Laminating methods are compared in terms of the number of folds and turns.
Range
3.5
half-turn, book fold.
Factors which determine the quality of puff pastry are identified from quality
assessment sheets.
Range
texture, volume, shape, degree of layers, flakiness, lift, mouthfeel.
3.6
Causes of poor puff pastry quality are established and corrective measures
outlined from an analysis of ingredient quality, recipe balance, and processing
methods.
3.7
A list of five puff pastry products is compiled from a literature review and survey
of local bakeries and patisseries.
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3.8
Each listed product is supported by a description and illustrated to show detail.
Element 4
Evaluate the characteristics, methods, and uses of yeasted and choux pastry.
Performance criteria
4.1
Yeasted and choux pastries are classified in terms of recipe balance, internal
structure and texture, and uses.
4.2
Ingredients for yeasted and choux pastries are assessed against requirements
for quality and use in these pastry processes.
4.3
Yeasted and choux pastry methods are compared by an analysis of the
processing steps involved.
Range
4.4
sequence and pace of ingredient addition, fermentation times,
resting times and temperature, cutting and shaping, cooking,
baking.
Factors which determine the quality of yeasted and choux pastry are identified
from quality assessment sheets.
Range
texture, volume, shape, degree of layers, flakiness, lift, mouthfeel.
4.5
Causes of poor yeasted and choux pastry quality are established and corrective
measures outlined from an analysis of ingredient quality, recipe balance, and
processing methods.
4.6
A list of four yeasted or choux pastry products is compiled from a literature
review and survey of local bakeries and patisseries.
4.7
Each listed product is supported by a description and illustrated to show detail.
Element 5
Identify the characteristics and quality-determining factors of pies.
Performance criteria
5.1
Pies are classified according to pastry type and filling.
Range
5.2
closed-top pies, open-top pies, quiches, pasties, flans, tarts.
Requirements for meat pies are stated in terms of the Food (Safety) Regulations
2002.
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5.3
Ingredients used in pies are identified and assessed in terms of use and
requirements for quality.
Range
5.4
Factors which determine the quality of pies are identified from quality
assessment sheets.
Range
5.5
sweet, savoury, thickeners, salt, flavouring ingredients, water,
caramel.
height, evenness of lift, evenness of baking, shape, colour, surface
appearance, tops and bases, fillings, mouthfeel, flavour.
Causes of poor pie quality are established and corrective measures outlined
from an analysis of ingredient quality and quantity, recipe balance, and
processing methods.
Element 6
Assess the selection of icings and fillings used for pastries.
Performance criteria
6.1
Commonly used icings are classified in terms of recipe balance, characteristics,
and use.
Range
6.2
Commonly used fillings are classified in terms of recipe balance, characteristics,
and use.
Range
6.3
flat icings, fondant, creamed icings, almond paste, glazes,
meringue, marshmallow, streusel.
whipped cream, ganache, custard, caramel, streusel, fruit, jam.
Methods for filling and icing pastries are compared against specifications for
finished product and application techniques.
Range
hand, machine.
Please note
Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
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Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016