What does a pastry chef do?

Abstract: Pasta is the main part of cooking, which is famous for its long history, exquisite production, rich varieties and diverse tastes. With the change of dining form, the increase of raw materials, the application of mechanical equipment and the improvement of pastry technology, there are many kinds of cakes now, which are delicious. Seeing all kinds of snacks outside, do you want to try to make them yourself? Then you can take part in pastry training and learn Chinese pastry and western pastry. First, what is a Chinese pastry chef?

Pastry chefs in China make use of traditional or modern molding techniques and mature methods in China to process the main ingredients and auxiliary materials of cakes and make pasta or snacks with China flavor.

According to the requirements of different pastry varieties, China pastry chefs choose flour, rice flour and other raw materials, auxiliary materials and seasonings, and mix them in proportion; According to the pastry flavor, skin, season, customer taste, etc., make stuffing; According to the different requirements of cakes, dough can be made by kneading dough, kneading dough and kneading dough. Using different molding methods such as wrapping, rolling, kneading, cutting, cutting and kneading, the cakes are made into the required shapes; Pasta is made by steaming, boiling, roasting, baking, frying and frying.

Second, the Chinese pastry training content

1. Use of tools and equipment

2, the use of all kinds of pastry raw materials

3. The performance and use of auxiliary materials

4. Making methods of various cakes and snacks, such as crescent jiaozi, butterfly jiaozi, apple steamed stuffed bun, jiaozi steamed stuffed bun, cuttlefish steamed stuffed bun, shortcake, hollow hemp ball, fried bun, etc.

3. What is a western pastry chef?

A western pastry chef, also known as a western pastry chef, refers to a person who processes main ingredients and auxiliary materials with different operating methods, mature skills and mature methods to make western-style pasta and snacks. Fu, a Western-style pastry chef, trains senior technical personnel who can skillfully make all kinds of Western-style cakes, and is fully qualified for the work of star-rated hotels, hotel pastry rooms, cake rooms and bakeries, and can independently operate cake shops or bakeries.

Four, the main content of western pastry learning

Practice part

1, basic skills of West Point: decoration practice, basic skills of West Point.

2, West Point production process: teaching color snacks and market popular snacks production.

3, dough making technology: teaching bread making and innovative technology.

4. Cake making process: decorating the cake; European cake.

5. Teach baking technology, moon cake making technology, dessert icing technology and western-style frying technology.

Theoretical part

1, West Point basics

2. Baking process

3. Decoration process

4. Aesthetic design

5. Operation and management of bakery

6. Professional quality

What does a pastry chef do?

1, pay attention to food cost accounting and assist chefs in formulating pasta supply and selling price.

2. According to the source of goods, customers and hotel characteristics, assist the chef to make the purchasing plan of food raw materials.

3. According to seasonal changes, major festivals and guests' taste characteristics, special snacks and snacks are continuously introduced.

4. Fill in the daily bill of lading and submit it to the chef for approval according to the business situation and the number of customers.

5, according to the actual needs, fill in the raw material purchase order, don't have a backlog or shortage of raw materials.

6. Master the production technology of all kinds of pasta, strictly implement the quality standards of fermentation and steaming time, and ensure the quality and timely supply of pasta.

7. Do a good job in technical exchange. Pastry chefs should teach and guide steamer and apprentice.

8. Actively participate in various technical training activities, constantly learn technology, increase the variety of cakes, introduce new pattern foods, and improve the quality of cakes.

9. Have a strong sense of safety in production, use the equipment in strict accordance with the operating procedures, and carefully check whether the water, electricity and gas are turned off before coming off work.