Learning Outcome # 2 Decorate and Present Bakery

Products

Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products, properties
of ingredients used, interaction and changes during processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment

Assessment Criteria:

1. A variety of fillings and coating/icing,

2. glazes and decorations for bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
3. Bakery products are filled and decorated, where required and appropriate, in accordance with
standard recipes and/or enterprise standards and customer preferences
4. Bakery items are finished according to desired
5. product characteristics
6. Baked products are presented according to established standards and procedures

Conditions:

 Commercial mixers and attachments  Ovens

 Cutting implements  Moulds, shapes and cutters
 Scales  Baking sheets and containers
 Measures  Various shapes and sizes of pans
 Bowls

Methodology:
 Lecture
 Actual Demonstration
 On- the-job training
 Video Presentation

Assessment Method:
 Oral questioning and written
 examination
 Observation
 Demonstration
 Learning Experiences / Activities

Learning Outcome # 2

Decorate and Present Bakery Products

Learning Activities Special Instructions

This Learning Outcome deals with the development

Read: Information Sheet 1.2-1
of the Institutional Competency Evaluation Tool
DECORATE AND PRESENT/DISPLAY YEAST GOODS which trainers use in evaluating their trainees after
1. Prepare a variety of fillings and coating / icing and finishing a competency of the qualification.
decorations for yeast goods
Go through the learning activities outlined for you on
2. Decorate yeast goods using fillings and coating / icing and the left column to gain the necessary information or
decorations according to standard recipes and / or knowledge before doing the tasks to practice on
enterprise standards and/or customer requests. performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
3. Present / display yeast goods to enterprise standards using
Competency Evaluation Package for one
appropriate service equipment Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Perform: Task Sheet 1.2-1
Evaluation for Preparing and Producing Bakery
Products.

Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.

This Learning Outcome deals with the development

of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
finishing a competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO2: Decorate

and Present Bakery Products; you are ready to
proceed to the next LO3: Store Bakery Products.
 Information Sheet 1.2-1

DECORATE AND PRESENT/DISPLAY YEAST GOODS

1. Prepare a variety of fillings and coating/icing and

decorations for yeast goods

Glazing of yeast goods

 Decoration is very basic with yeast goods.
Sugar syrup
 Glaze, normally 1 part sugar, 1 part water boiled
and let cool.
 This is referred to as stock syrup. The formula
may vary but they are all called the same.
Boiled apricot jam
 Applied to product when it has just been removed from the oven and while the jam
is boiling. This causes the jam to dry and impart a shine and flavour to the product.
Icing sugar
 Can be sifted over the final baked product with no glaze applied.
Fondant
 Fondant can be applied after removing from oven. Fondant needs to be tempered
if a shine is required on the finished product. Fondant can be thinned to required
consistency.
 Fondant should be touching dry when it has been applied and cooled.
 After glazing with fondant roasted, shaved or chopped nuts can be used to
decorate the end product.
Frostings
  Frosting is sugar and fat blended together with some water added to soften.
 It is composed of 80% icing Sugar with 20% fat ratio
and 5% water. Special emulsified shortening works
well here as they will hold more water.
Bienenstich
 This is a sweet dough of varying sizes that have been
coated with a mixture of almonds, sugar, butter, honey
and cream and which has been heated and cooled
before being placed on to the unbaked dough.
 It is warmed to body temperature and spread thinly over unbaked product. When
baked it should have a golden crust of nut topping. When cool the product can be
sliced and filled with a crème pâtissière filling or served plain.
 It can be produced in large pieces or in thin sheets for slicing and cutting into
individual pieces.
Fillings
Crème pâtissière
 Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room temperatures
for extended periods.
 Many commercial mixes contain preservatives that extend shelf life at room
temperatures.
Fruit fillings
 Most fruits used as filling need to be stabilised in a starch
gel.
 This is because when sugar is added to fruit it will
dissolve and the free liquid boils inside the dough and is
detrimental to the finished product.
 Fruits will need to be cooked before being used in fillings.
Some fruits may not cook inside the dough before the
dough has baked.
 Canned fruits are economical when used in fillings for 4anish and steussel doughs.
 Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that
has no added water or syrup. However, when sugar is added to this is does
dissolve so that liquid needs to be stabilised.
  There are proprietary powders that can be added to fruit mixes. These are pre-
gelatinised gels. They rehydrate when added to the pie mixes and hold the
moisture in suspension.
 These powders have been cooked to a thick viscous
state and then dried on steam heated rollers and
ground to powder so they can be added to fruits or other
liquids at a later stage.
 These pre-gelatinised powders are best added to the
sugar before mixing into the fruit.

Cream
Whipped fresh cream flavoured with sugar and vanilla has always been popular as a filling
but needs to be kept in a controlled environment. It is not suited to hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.

Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used
as fillings. Some cheeses with high moisture contents can be stabilised with the addition
of starch that will thicken during the baking process.
All fillings used in yeast goods:
 Add flavour
 Add interest
 Add food value.

2. Decorate yeast goods using fillings and coating/icing and

decorations according to standard recipes and/or
enterprise standards and/or customer requests

Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of the finished
product.
Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and
brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need they are getting value
for money.

Sugar syrup is the simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar paste than
reflects the light and SHINES.

Boiled apricot jam

Apply to Danish pastries when they are removed from oven.
When this is done the jam must be hot and the product just out
of the oven.
Do not add water to jam; this will dilute the glaze and flavour..
same as sugar syrup, when brushed on hot excess water will
be evaporated away leaving shine and extra flavour.

Icing sugar; Sift over Danish pastry that is not coated in apricot jam.

Fondant
Apply after tempering and when product has cooled. When cool the fondant should have
an appealing shine.

Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.
Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream
into centre; these product will need to be stored in controlled
environment as the cream melts in warm environment and can have
unacceptable bacterial growth if not controlled.

Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in
7anish pastry with fruit to act as binding agent for fruit and add moist mouth feel:
 It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being presented
for consumption. Starch thickened products will dry on the surface when exposed to the
air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 7anish pastries.
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.

Fruit Decors
Fresh or canned fruits can be added to baked pastries. A
pocket can be baked then crème patisserie is added with
strawberries as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life
but, as most yeast goods are consumed on the day of production, this is not a big
issue.

Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished
product.
Crumbles add textural diversity and interest to the finished product.

Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant
due to the fat content.
They add pleasant mouth feel and interest to the finished product.

3. Present / display yeast goods to enterprise standards using

appropriate service equipment

Presentation of product is dependent on where and how it is to be sold.

From the bakery

Presented on tray laying flat showing filling if any. The filling will have eye appeal:
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause product on the
bottom to be squashed.

Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back
of the tray. Larger pieces might be presented individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the product and
service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for
customer selection. At the café they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the
customer to choose. This is an old practice and is not used in many places these days.
Service ware
These are the platter trays and plates that are used
to display and serve product in cafes and dining
rooms. They can also be used in conjunction with
doyleys between product and service ware.
A good display should highlight the product at its
best.
 Self Check 1.2-1

Multiple choice

1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup

2. Flavored with sugar and vanilla essence.

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam

3. Apply to baked product after cooling. These will have a lighter sweetness then
fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream

4. Apply thinly to top unbaked product and it will bake and leave a nice crust on
finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam

5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
 Answer Key 1.2-1

Multiple choice

1. D
2. B
3. A
4. A
5. B