Home > Journal > General > Assesment 1 Eg

19th Oct

Assesment 1 Eg

Viewed 310 times 0 comments

Health and safety procedures

Cleaning methods for equipment

Detergent

Sanitizer

Sterilizer

Washing up liquid

Safe methods of food disposal

Use bins with lids to hide smells to deter vermin.

Use bins with floor pedals to avoid contamination.

Safe storage of raw foods

Use containers with airtight lids.

Wrap foods to avoid flies.

Never put raw foods with cooked foods to avoid cross contamination.

Safe storage of finished food products

Always use date coding and best before labelling.

Stock rotation

Legislation connected with sales of cakes

The importance of being insured e.g. not everything on a cake may be edible, such as wires when using bursts, wired flowers and also beads or any other chocking hazards used for decorating cakes.

Fire evacuation

Assemble behind statue at front of college outside.

Calmly leave the building when a continuous alarm is sounded avoiding the lift where possible.

Hazard identification and reporting methods

Any hazardous situations must be reported to the group tutor.

Wet floor = Risk of slipping sign needed

Must be dealt with immediately

Notefiable illness

Reasons for not turning up for work such as diarrhoea sickness and flu.

Relevant hygiene legislations

No strong perfumes.

No nail varnish.

Cover facial hair with snood for men.

Clean protective clothing must be worn. Overall, gloves, hats.

Personal protective equipment

Wear suitable overall

Sensible shoes

Hats

Glove

2 Types of Albumen available:

Merri- white dried egg white. Must be soaked for 1 hour before use, kept for up to 1 week if refrigerated.

Fresh Albumen Made from fresh egg whites. Has a very high risk of salmonella content and should be avoided. Keeps maximum of 3 days if refrigerated.

Frozen Albumen Made from fresh egg whites. Very good but only sold in large quantities. Keep for maximum of 3 days if refrigerated.

Flaked Albumen Made from fresh egg whites. Has to be soaked for 24 hours with a maximum of 1 week use by if kept refrigerated.

Meringue Mix very good for royal icing can result in high air content, not suitable for run out work makes icing crumbly when dry.

3 Storage conditions for Albumen

Fresh Albumen must be stored in a sterile sealed container and kept refrigerated it must be labelled and date coded.

4 Storage conditions for royal icing

Icing must be stored in a sterile bowl and covered with a damp cloth push the cloth down to contact the icing, (cloths must be changed during the time in the fridge to prevent the icing from going sour. always label and date code then place in the fridge. (Can last up to 7 days).

5 Equipment and tasks

This is an easy to use directory of the equipment you or will need to complete your task such as:

Turntable, Palette Knife, Straight Edge, Side scrapper, Bowl of made up royal icing, damp cloth, Marzipanned cake, and cake board.

6 Cleanliness of equipment

Equipment must always be cleaned properly ensuring any tubes, are free of any small particles of icing and dried well, never stack tubes together as this can damage them easily. Use he same make of nozzle e.g. P.M.E Stainless steel as these will last longer and avoid rusting.

7 Methods of making royal icing

Basic recipe 4 teaspoons of Dried Albumin-Based-powder (merry-white)

4 table spoons cold water

500g icing sugar (finest).

1 tea spoon of Glycerine (for coating leave out for piping)

8 Method of mixing albumen to correct amount of water is 4 teaspoons dried albumin to 4 table spoons of cold water.

9 Storage of royal icing long and short term.

Always use a sterile bowl (as mentioned in 4) cover with damp cloth and label date made on, description and use by date. Then refrigerate for up to 7 days.

10 Equipment for coating a royal iced 8 inch cake.

Turntable, a straight edge knife, palette knife, side scrapper, bowl of royal icing, damp cloth, and marzipanned 8 inch cake on 12 inch drum cake board.

11 Procedure for coating a round cake.

11.1 Make sure your royal icing is not too stiff or too sloppy, is in a suitable bowl covered and ready at hand.

11.2 Place your marzipanned cake centrally onto cake board, then put onto turn table.

11.3 Using your palette knife put a large dollop of icing onto the top of the cake and cover the remainder of icing to stop it from drying out.

11.4 Still using the palette knife spread the icing evenly over the top of the cake. Then using a paddle movement, paddle the icing evenly around the top of the cake to spread and squash out any air bubbles in the icing mixture.

11.5 Using the straight edge holding it at each end, start at the furthest edge of the cake at and angle of 45 degrees to the surface, draw it across the cake towards your body in one continuous movement, making sure to keep an even pressure as you make a to and fro direction, until a smooth surface has been made.

Return any icing from straight edge to icing bowl. If you are unhappy with your first attempt then scrape off and start again. This can be done many times until you are happy with your final result. Make sure your first coat is level and always clean equipment after each attempt.

11.6 Using a palette knife, remove any icing from sides of cake don’t return it to the bowl if it has become crusty.

11.7 Leave the icing to harden approx two hours. The top should be dry enough after two hours to apply side icing coat.

11.8 Make sure the the cake is in the centre of the turntable, using the pallet knife spread and paddle the icing while turning the cake turntable. Clean the knife.

11.9 Turn and scrape using side scraper in one even turn spacing fingers apart and holding at a 45 degree angle.

11.10 Using the palette knife remove any surplus icing which has appeared over the top of the cake. Do not return this icing to the bowl because it will have dry icing in it. Clean any icing off cake board and clean palette knife.

12 Procedures for piping e.g. latching on.

The procedures for piping after making up several Grease proof paper icing bags as illustrated earlier. Cut off the tip of the icing bag and drop in a piping nozzle.

Using a pallet knife paddle some icing in a bowl to get rid of any air bubbles.(fresh icing holds its shape better) put the icing into a bag with a pallet knife but don’t over fill. Cover the remaining icing with a damp cloth.

Latching on

After finding the position to hold the bag, do not start pressing the icing out of the bag until contact has been made with the surface. Touch the surface with the tip of the tubes. At the same time lightly pressing the bag. As the icing starts to come out, lift the tube up from the surface this is called latching on. Even pressure is very important. Too much will give uneven thickness, too little will cause to break.

Design and manufacture of templates

To make the template needed for the 8inch cake I took a circle of paper the same size of the cake, folded the paper in half and half again, then again this gave me the right spacing to set out my S and C scrolls on my cake. To get the star I folded the circle into 3 then cut the paper at an angle to get the shape I wanted.

Colour theory and the various types of edible colours available:-

Liquids

Dusts

Pastes

Powders

Sprays

Paints

Lustre’s

Theory of design

Symmetrical = the same on the opposite side (mirror)

Asymmetrical = this is a design that is not quite in the centre but is still balanced.

Proportional size and spacing of 8inch cake

Means to space shells at one inch apart to total eight shells for a full circle

Skills in piping simple flowers

To pipe simple flowers you will need a petal tube which comes in left and right, a flower nail, and silicone paper cut into squares. Place the silicone paper on the flower nail with small amount of royal icing; hold the piping bag so the petal tube is facing like a smile.

You can also make a stick man so that you can proportion the petals. To make a rose pipe a blob inn the centre of the paper turn flower nail towards you and pipe petal towards you, 3 inner petals, the 3 petals are piped underneath a bit like Mickey Mouse ears.

Using skills in piped boarders;-

Spacing (to allow the same divided lengths for piping)

Pressures

Consistency

Hand control

The use and method of colouring;-

Mixing colours

Spraying colours

Dusting with colour.

Procedure for preparing work in drawings by use of:-

Compass

Ruler

Protractor

Criteria for assessment number 1

To include the use of:

S scrolls, C scrolls, barrel piping, line work, and piped flowers.

The use of a template and the coating of an 8 inch round cake.

Preparation equipment and colour scheme

Preparation

Make up the royal icing using the basic recipe of

4 teaspoons of dried albumin based powdered Merri-white

4 tablespoons of cold water

500g of finest icing sugar

1 teaspoon of glycerine for coating (leave out for piping)

Boiled cool apricot jam

450g x 4 blocks of golden marzipan

Always make up enough coloured icing to complete the task as trying to colour match is virtually impossible later on.

Equipment

A bowl of made up royal icing covered with a damp cloth.

Turntable

Cake board

Marzipanned cake

Pallet knife

Straight edge knife

Side scraper

Cloth for cleaning down

Food colouring

Cocktail sticks for adding food colouring.

Made up grease proof piping bags.

Piping tubes No`s 1.5-2-3-43-57L

Flower nail

Small squares of wax paper

Templates for the design

Colour scheme

White coated cake

Poinsettia red food colouring for roses

Christmas green food colouring for rose leaves

Covering my 8 inch round cake with almond paste

1 Make sure that the cake is as level as possible by slicing the uneven top off if required, and then turn upside down for a more even surface.

2 I used icing sugar for dusting the surface then I rolled out my almond paste. I used a template by drawing around the baking tin loose bottom to guide me. I rolled out the almond paste keeping an even thickness of approx ¼ of an inch, then cut out my 8 inch circle of almond paste using my template.

3 I thinly spread boiled apricot jam over the 8 inch almond paste circle then turned the cake (flattest side to paste) on to it.

To coat the sides with almond paste I had to roll out paste 3 times the diameter of the cake.

5 Cut the paste into a strip approx 3 inches the depth of the cake. Then spread the boiled apricot jam over the sides of the cake.

6 I fixed the paste to the side of the cake using the flat of my hand and then cut off the excess.

7 I trimmed the surplus from the cake top edge, keeping the knife close to the surface. Then I left to dry completely for approx 24 hours.

Coating my 8 inch round cake with royal icing

I spread royal icing evenly over the cake top using a paddling movement with a pallet knife.

I levelled the icing using a straight edge in a backwards and forwards motion over the cake top until smooth.

I removed the surplus icing from the edge of the cake top and left to dry. I repeated these steps for 2 more layers.

To coat a cake board

Using a pallet knife spread the royal icing over the cake board surface in a paddling motion.

Smooth the royal icing using a side scraper and holding the scraper steady while rotating the turntable. Clean sides. Leave to dry.

How I spaced my icing

I made a circle template out of grease proof paper measuring 8 inches in diameter. Then I made folds in the paper to help me to space out where I would be placing my scrolls, this helps me to mark out the on the cake using a pencil exactly where my piping was to be. The folds for my 8 inch cake where spaced into 16 portions.

I made a template made of thin card to lie on the top of the cake; this was a star shape to guide me where my line work would be.

I made an S scroll from right to left. The S scroll measured approx two portions of the cake. I used tube no 43 star.

I then made an S scroll from left to right.

I piped a C scroll from right to left. The C scroll measured approx one portion of the cake.

Comments

No comments

Comments

Gallery Categories

Journal Categories