AGUSAN DEL SUR SCHOOL
OF
ARTS AND TRADES
ADVANCE
PASTRY
SKILL
S
CHAPTER
4
MEMBERS:
SHENIE
JULIA FLORES
CABLAY
JUSTIN
KIM PORAS
ANDAL
MARICRIS CORTON
JUSTINE
VIDAL
LEARNING INTENDED
OUTCOMES
01
Discuss what is pastry chef and its
role.
02 Discuss the skills needed to be a
pastry chef.
03 Discuss 5 advanced baking
techniques.
WHAT IS PASTRY
CHEF?
Pastry chef is a skilled
professional who specialize in
creating and preparing desserts,
pastries, and other baked goods.
Pastry chef is responsible for
crafting a wide variety of desserts,
from delicate pastries and cakes
to decadent chocolate creations
and breads.
THE SOME ROLES OF
PASTRY CHEF:
Developing and Menu Design Baking and pastry
creating new techniques
recipes
THE SOME ROLES OF
PASTRY CHEF:
Inventory Quality control
Food Management
Presentation
THE SOME ROLES OF
PASTRY CHEF:
Collaboration Costumer
Interaction
THE SKILLS NEEDED TO BE A
PASTRY
BAKING AN
CHEF:
D
PASTRY ATTENTION TO TIME
TECHNIQUES DETAIL MANAGEMENT
CREATIVTTY KNOWLEDGE OF
MANUAL
DEXTERITY INGREDIENTS
PATIENCE AND TEAMWORK
PRECISION AND ADAPTABILITY
COMMUNICATIO
N
BAKING AND
PASTRY
A solid understanding of baking
principles, including dough making,
cake baking, and dessert assembly.
This involves mastering different
pastries like croissants, tarts, and
cakes.
ATTENTION
DETAIL
Precision is crucial in measuring
ingredients, following recipes and
decorating, small errors can lead to
significant changes in the final
product.
CREATIVITY
Designing beautiful, unique desserts
requires a creative flair. pastry chef
often experiment with flavors,
textures, and presentation to stand
out.
TIME
MANAGEMENT
Working in a kitchen involves
handling multiple task at once, so
being to prioritize and work
efficiently under pressure is vital.
MANUAL
DEXTERITY
Good hand -eye coordination is
important for delicate task like
decorating and handling fragile
pastry.
KNOWLEDGE OF
INGREDIENTS
Understanding how different
ingredients interact(like the role of
sugar, butter, flour, and eggs) helps
in adjusting recipes and creating new
desserts.
PRETIENCE AND
PRECISION
Many pastries require multiple steps
and waiting periods(e.g., proofing
dough), so patience is key to
ensuring high-quality outcomes.
TEAMWORK AND
COMMUNICATION
In a kitchen setting, working well with
others and clearly communicating
needs and progress is important for
smooth operations.
THE 5 ADVANCED
BAKING
SOUS V
TECHNIQUES:
IDE LAMINATION
BAKING
ENCAPSULATI
ON
REVERSE FERMENTATI
ENGINEERIN
ON
G
SOUS VIDE BAKING
This technique involves cooking
your baked goods in a water bath,
resulting in incredibly even
cooking and a more tender
texture. It's particularly useful for
cakes, cheesecakes, and bread.
lIMINATION
This technique involves layering
dough with butter, creating
delicate, flaky layers. It's
commonly used for pastries like
croissants and puff pastry.
ENCAPSULATION
This technique involves encasing
ingredients in a thin layer of
dough or batter, creating a
unique texture and flavor. It's
often used for fillings like fruit or
cheese.
REVERSE
ENGINEERING
This technique involves
analyzing existing recipes and
understanding the science
behind them to create your own
variations. It's a great way to
experiment with flavors and
textures.
FERMENTATION
This technique involves allowing
dough to rise slowly over a
longer period, resulting in a
more complex flavor and
texture. It's commonly used for
sourdough bread and other
yeasted goods.
THANK
YOU !!
