Advanced Pastry Arts (2016)

Other Oklahoma CTE sets

• Business Foundations: Middle School (2021)
• Advertising and Design (2011)
• Agriscience Principles and Applications (2014)
• Animal Science (2014)
• Beverage Management (2016)
• Culinary Concepts (2016)
• Culinary Techniques (2016)
• Environmental Science and Natural Resources (2014)
• Gas Metal Arc Welding (2001)
• Gas Tungsten Arc Welding (2001)
• Hydraulics (2012)
• Introduction to Agriscience (2014)
• Introduction to Horticulture (2014)
• Introduction to Plant and Soil Science (2014)
• Marriage and Family Life (2014): Grades 9, 10, 11, 12
• Orientation to Graphic Communications (2012)
• Oxyacetylene Welding (2002)
• Practical Nursing (2012)
• Press Operations, Binding and Finishing (2013)
• Residential HVAC System Design (2016)
• Touring Oklahoma (2014)
• Wind Energy: Wind Turbine Technician (2012)

Review and demonstrate basic kitchen safety

Identify ingredients used in baking and describe their properties and functions

Discuss purchasing process and procedures for pastry creation

Outline presentation techniques

Discuss the uses of mixes and value added products in advanced baking

Describe nutritional concerns related to baking, including recipe modification

Discuss nutritional and religious and cultural issues related to recipes

Convert recipes

Select proper equipment and utensils for specific applications

Illustrate presentation techniques

Weigh and measure dry and liquid ingredients

Discuss terms related to advanced bread and baking

Study history of bread making

Differentiate between types of yeast and yeast dough

Review production of yeast bread

Discuss mixing methods for yeast doughs

Discuss specialty breads and yeast products

Describe ways to enhance quick breads

Discuss spreads, fillings, and toppings for breads and baked goods

Create a recipe for a specialty yeast product

Prepare and evaluate bread

Prepare and evaluate spreads, fillings, and toppings

Discuss terms related to chocolate and candies

Identify types of chocolate

Describe the uses of chocolate and how to determine the proper type to use

List guidelines for using and storing chocolate

Discuss standards of quality for chocolate

Describe methods of tempering chocolate

Identify tools, equipment, and utensils in candy making

List rules of candy making

Evaluate ingredients

Temper chocolate

Work with chocolate in various forms

Prepare and evaluate various types of candy<ul><li>Hard (sugar candy)</li><li>Soft (marshmallow)</li><li>Multi-ingredient</li></ul>

Discuss terms related to decorative cakes, pastries, and confections

Identify tools and equipment, and utensils used in preparing decorative cakes, pastries, and confections

Discuss types of decorative cakes and pastries and materials

Discuss sugar work

Describe how to pull sugar

Outline advanced cake decorating and finishing techniques

Explain the uses of marzipan

Describe pastillage and how it is used

Discuss ways to create decorative centerpieces and accents

Create fondant accents

Create basic sugar work

Pull sugar

Decorate a fancy cake

Create marzipan fruits

Create centerpieces in chocolate, sugar, and pastillage

Discuss terms related to advanced desserts

Discuss fancy pies and tarts and how they are created

Describe advanced cookie making techniques

Discuss the use of laminated doughs

Describe advanced Choux pastry techniques

Explain the use of meringues and toppings

Describe various types of sauces, puddings, and custards

Describe various frozen desserts and confections (ice cream, sorbets, and frozen desserts)

List steps in creating frozen desserts and confections

State guidelines for creating hot and cold soufflés

Prepare and evaluate fancy pies and tarts

Prepare and evaluate various types of cookies

Use laminated doughs

Prepare and evaluate pastries

Prepare and evaluate meringues and toppings

Prepare and evaluate various sauces, puddings, and custards

Prepare and evaluate frozen desserts and confections

Prepare and evaluate hot and cold soufflés

Demonstrate dessert presentation techniques for various functions/events