1, theoretical knowledge of pastry specialty:
Including the development history of Chinese pastry, the classification and characteristics of Chinese pastry, the selection and function of pastry raw materials, pastry technology and quality control, store management and marketing. These theoretical knowledge is the necessary foundation for pastry chefs.
2, Chinese pastry making skills:
Including the production of Chinese cakes such as steamed bread, steamed buns and pancakes; And the production of red bean stuffing, bean paste stuffing, onion oil stuffing and other fillings. You should be proficient in the skin rolling, stuffing and cooking skills of steamed buns, steamed buns and pancakes. Pastry chefs in China will master basic courses such as dough mixing, dough awakening and modeling in technical schools. The integration of pastry technology, heat, tools and various ingredients.
3, West Point production skills:
Including bread, cakes, puffs and other western cakes. With the improvement of living standards, pastry chefs in China also need to master certain skills in making western-style cakes, thus expanding employment opportunities and improving work efficiency.
4, food hygiene and safety knowledge:
Including food microorganisms and corruption, requirements for the use of food additives, food hygiene and vaccination knowledge. This is very important to ensure the safety and quality of pastry food. The arrangement of pastry work, preparation for processing, making pastry food, regularly checking and cleaning the freezer, ensuring food and being responsible for cleaning the workplace are also parts that need to be carefully studied.
5, nutrition and catering knowledge:
Understand the nutritional characteristics of different ingredients, reasonably match ingredients, and master certain knowledge of catering services. This can improve the pastry chef's nutritional collocation and customer service.
6. Use of related equipment and tools:
Master the use of important equipment needed for pastry processing, such as mixer, oven, fermentation box, etc. And the skills of using various tools such as rolling pin and oven shovel. This is also one of the necessary skills for pastry chefs.