Prepare pastries.

Preparation should include

• identifying the type of pastry to be prepared (e.g., Danish pastry, sweet roll, pâte à choux)
• selecting the ingredients
• assembling mise en place
• scaling the ingredients
• mixing the ingredients
• creating the dough
• creating the filling
• filling the dough
• baking the product
• cooling the product
• storing the product.

Process/Skill Questions:

Thinking

• What is a meringue?
• What is a glaze?
• What is the difference between a topping and a filling?
• What are different types of filling?
• What are some appropriate thickening agents for fillings?

Communication

• How can the importance of proper mise en place in the production of pastries be communicated to employees?
• How can proper procedures and techniques for pastries be communicated to employees?

Leadership

• How does one determine when a pastry is done?
• How can the importance of proper selection of ingredients, mise en place, and method of preparation be emphasized to employees?

Management

• How does one determine which filling or topping is suitable?
• What are cost and labor factors to be considered when preparing fillings?
• What factors should be considered when choosing type of pastry?