What does a pastry chef mainly study?

Pastry chefs mainly learn how to make cakes.

According to the customer's situation, we should collect all kinds of ingredients and seasonings, master the operation process of various pastry varieties, prepare pastry food according to the required proportion, control the cost, strictly enforce the food hygiene laws and regulations, and ensure the food hygiene quality.

Job responsibilities:

1, pay attention to food cost accounting and assist chefs in formulating pasta supply and selling price.

2. According to the source of goods, customers and hotel characteristics, assist the chef to make the purchasing plan of food raw materials.

3. According to seasonal changes, major festivals and guests' taste characteristics, special snacks and snacks are continuously introduced.

4. Fill in the daily bill of lading and submit it to the chef for approval according to the business situation and the number of customers.

5, according to the actual needs, fill in the raw material purchase order, don't have a backlog or shortage of raw materials.

6. Master the production technology of all kinds of pasta, strictly implement the quality standards of fermentation and steaming time, and ensure the quality and timely supply of pasta.

7. Do a good job in technical exchange. Pastry chefs should teach and guide steamer and apprentice.

8. Actively participate in various technical training activities, constantly learn technology, increase the variety of cakes, introduce new pattern foods, and improve the quality of cakes.

9, strong sense of safety in production, in strict accordance with the operating procedures to use equipment, carefully check whether water, electricity and gas are turned off before coming off work.

Extended data:

Generally speaking, under the premise of ensuring the quality of products, the baking of products should be completed at the highest possible temperature and in the shortest possible time. The experimental results of baking the same product at different temperatures show that the product can obtain larger volume and better texture at higher temperature.

Take the cake as an example. If the baking temperature is too low, the heat permeates the product slowly, and the slurry is heated and stirred for too long, it will lead to excessive expansion of the slurry and excessive expansion of bubbles, which will make the seed material and pores of the finished product thicker and the texture worse.

However, if the baking temperature is too high, the surface of the product is easy to crust or even burn, while the interior is not yet mature and stereotyped, which is also the reason why the baking is often insufficient when the temperature is too high. If the temperature is too high, the top of the cake will protrude too high, or even break, which is the result of the internal expansion of the batter after it begins to form.