(1) How to prepare the step chart of entry-level Qifeng cake?

1. Take the eggs out of the refrigerator in advance, separate the egg white from the yolk, add corn starch, baking powder and salt into the low-gluten flour, mix well and sieve for later use;

2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;

3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, beat it into fish-eye bubbles with an egg beater, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar once every 1-2 minutes, and add it twice until the protein hardens and bubbles. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;

5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it;

Many decorative cakes (cream fruit cakes), cheesecakes and Mu Si cakes will be backed by Qifeng cakes, so Qifeng cakes are relatively basic and important in desserts.

(2) I participated in the national subsidy project of a training institution (West Point teacher).

You shouldn't have to, but you should work hard, or you will waste your time. And if you are just a beginner, the work may not be enough.

After graduation, you can go to the cake room as an apprentice to learn real skills. If you learn well, you can jump ship as a master or open your own shop.

(3) What theoretical knowledge should a junior pastry chef know?

About; In all parts of; about

Use and maintenance of common tools; General methods and requirements for the allocation of raw and auxiliary materials; Types, preparation methods, matters needing attention and quality standards of common sweet juices; The technological method, matters needing attention and quality standard of preparing Keside sauce; Auxiliary raw material knowledge; General materials, technological methods, principles and matters needing attention for making crisp dough, clear cake and heavy oil cake; Technological methods and matters needing attention in making hard bread; General materials, technological methods, principles and precautions for making puffs, mousse and pudding; Matters needing attention in the formation of pastry dough; Forming technology and matters needing attention of puff batter, clear oil cake, heavy oil cake, Mu Si products and pudding; Matters needing attention and quality standards for the maturity of bread, puffs, clear oil cakes and heavy oil cakes; Precautions and quality standards for frozen Mu Si products and puddings; The basic contents and precautions of general decoration methods such as dipping, spreading, squeezing and spelling; Decorative cake technology and matters needing attention; Basic knowledge of color, can clean workbench, floor and towel; Be able to choose work clothes, aprons and hats correctly according to the work content; Can correctly and reasonably equip raw and auxiliary materials according to the work task list; Raw materials and semi-finished products can be processed by cutting, cutting, boiling, boiling and other correct methods; More than three kinds of sweet pastry juices can be prepared; You can make your own custard sauce; Can correctly master the making method of crisp dough; Can correctly prepare clear cake batter; Heavy oil cake batter can be prepared by mixing oil and sugar; Can correctly prepare powder to face the lake; Can make Mu Si and pudding in the right way; It can be shaped by kneading, spheronization, kneading, extrusion and molding. It can make the internal tissue of crisp dough soft and the pores uniform; Puffs can be baked or fried to achieve uniform color, consistent shape and crispy inside and outside; The heavy oil cake is golden in color, soft in texture and delicate and sweet in taste; Can make the clear oil cake mature and meet the proper color, shape and quality requirements; Mu Si and pudding products can achieve complete shape, pure color, delicate texture and sweet taste; Decorative products can be decorated by simple methods such as dipping, wiping, squeezing and spelling. Cakes (less than 25 cm in diameter) can be decorated with simple flower racks. In strict accordance with the national vocational qualification training program, we teach more than 30 fashions such as cakes, decorative birthday cakes, fresh milk puffs, layered cakes, Danish buns, strawberry pies, tiger skin egg rolls, fresh milk Ackroyd, fresh milk Swiss rolls, crispy egg rolls, coffee rolls, lemon cakes, maitila cakes, fruit cakes, banana cakes, lemon Mu Si, cold pudding, cookies and fresh milk Ackroyd.

(4) the content of the primary examination of western pastry cake.

The specific contents of the theoretical examination for junior western pastry chefs include: general situation of western pastry, professional ethics, preparation, making frozen, mixed and fermented cakes, cost accounting, basic knowledge of English, making skills, etc.

The specific theoretical classification is as follows:

General situation of western pastry

Western pastry concept;

Eating habits of the country of origin;

professional ethics

The concept of professional ethics;

Requirements of professional ethics;

The quality of workers;

Preparatory work/about to start work

Cleanliness and hygiene;

Equipment, tools and appliances;

Prepare materials;

Frozen product

Production of jelly;

Production of milk jelly;

Operational examples;

Mixed chips

Production of mixed cakes;

Precautions;

Operational examples;

Fermentation class

Bread making;

Precautions;

Operational examples;

cost accounting

Knowledge of cost accounting;

Cost calculation of a single snack;

Basic knowledge of English

Raw materials and varieties;

Tools;

production skills

Frozen products, eat less;

Stir crisp;

Fermentation.

Compare the basic distribution system in the primary stage of socialism to cutting a cake. What do you think is the meaning of eating cake?

China's basic distribution system is based on distribution according to work, and various modes of distribution coexist. In the primary stage of socialism, the basic economic system with public ownership as the main body and multiple ownership economies developing together is implemented. Correspondingly, the distribution system of distribution according to work and coexistence of multiple modes of distribution is inevitable. 2. Basis of distribution according to work: ① The implementation of distribution according to work is determined by China's actual economic conditions. ② Public ownership of means of production is the premise of implementing distribution according to work ③ The level of development of productive forces under socialist public ownership is the material basis of implementing distribution according to work ④ The nature and characteristics of people's labor under socialist conditions are the direct reasons for implementing distribution according to work. 3. Distribution according to work is the basic principle of individual consumer goods distribution in socialist public ownership economy. Its basic content and requirements are: in the public ownership economy, after all necessary deductions are made for the total social products, personal consumer goods are distributed according to the labor provided by workers for the society, so that more work is more, and less work is less.

How to test the certificate of cake baker?

The country only has a baker's certificate, but there is no special cake baker's certificate. Baking certificate includes cake baking.

Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials through dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake. After baking, starch undergoes a series of chemical changes such as gelatinization and protein denaturation, which makes bread and cake mature. It can also change the taste of food.

A baker refers to a baker, a baker or a technician engaged in the baking industry.

(6) Extended reading of the primary cake course

Baking certificates are mainly divided into five grades, namely:

Primary (national vocational qualification level 5)

Intermediate (national vocational qualification level 4)

Advanced (National Vocational Qualification Level 3)

Technician (National Vocational Qualification Level II)

Senior technician (national vocational qualification level 1)

You can get a certificate by passing the national certificate qualification examination.

Evaluation content

Junior workers need to assess public knowledge.

Intermediate workers need to independently produce three varieties within the specified time and assess public knowledge.

Senior workers need to independently produce four varieties within the specified time, and need to assess public knowledge and experience of more than 500 words.

Technicians need to independently produce five varieties within the specified time, and they need to examine public knowledge and papers with more than 3000 words, and make a defense.

Senior technicians can independently produce six varieties within the specified time, and they need to examine public knowledge and 2000-word papers and reply.