Diploma Bakery of Pastry - Techniques and Recipes

Running head- DIPLOMA BAKERY OF PASTRY
Diploma bakery of pastry
Name of the Student
Name of the University
Author Note

1DIPLOMA BAKERY OF PASTRY
Answer 1
An Entremetier chef is responsible for preparing hot appetizers and garnishes for soups,
vegetable dishes, pastas and cakes that do not contain any fish or meat. They add décor, flavor,
and majesty to cakes and pastries (Genc). The garnish increases the texture of the food, in
addition to adding contrasting flavor and decorating the food or dessert item.
Answer 2
Gatherings held during the Christmas season, typically feature log cakes, which are
coated with chocolate. The Yule log cake is an elaborate dessert that consists of a sponge filled
rolled cake that is frosted with chocolate butter-cream (Shack, William, and Shack). The frosting
makes the cake resemble a tree bar. The composition of a Yule log cake that makes around 12 fat
slices are stated below-
6 large eggs, 150 grams of caster sugar, 1 teaspoon of vanilla extract, 50 grams of cocoa
powder, ½ teaspoon of baking powder.
In addition to the abovementioned ingredients, the icing requires 175 grams of chopped
dark chocolate, 225 grams of soft butter, 250 ml of double cream, 250 grams of icing sugar and 1
tablespoon of vanilla extract.
Answer 3
Joconde sponges are decorative sponge cakes with almond flavor. They are wrapped
around several layers of cream fillings. After the surface of the cake turns golden brown and the
centre springs back on a light touch, the cake should be carefully dusted with flour on the top
surface. It should be inverted over a baking dish lined with a parchment paper. The non-stick

2DIPLOMA BAKERY OF PASTRY
mat attached to the cake should be carefully pulled back in order to get the design revealed
(Bodenlos, Jamie and Wormuth). It should be allowed to cool for few minutes and then cut into
desired sizes using ring molds.
Answer 4
Mache texture makes a substance appear as if it is made up of pulp or paper pieces.
Papers that are bound with starch, glue or wallpaper paste impart this texture. Paper mache cakes
and ice-cream cones are two examples.
Answer 5
Storing tart crusts in freezers is not recommended as it becomes too stiff. The cold
temperature of the freezer hardens the dough (Purlis). The dough of the tart crust becomes hard
as a rock and needs to get warmed up. Freezing the tart draws moisture from outside and it
becomes difficult to bake the frozen crusts.
Answer 6
Some considerable amount of water should be heated and used to fill a glass. A long
chef’s knife should be taken and dipped in the glass containing hot water. The water should be
quickly wiped clean from the blade of the knife and it should then be used to cut a slice. The
slice will come out clean and smooth without any uneven surfaces (Faridi, Hamed, and Faubion).
The knife should be wiped off after every cut to get a pristine slice each time. The heat of the
water helps to keep intact all the airy layers. Answer 7
The velvet suede look is used for all cakes and entremets in order to impart it a
contemporary and modern look. This style is generally preferred over wet glacage. The basic