Basic Pastrywork Techniques

The pastry section; hygiene and safety; the metric system; equipment; refrigeration and storage; basic working terminology and techniques; preparing for production; preparing moulds and trays; convenience foods; ice creams; aeration; flours; fats and oils; sugars; eggs; flavourings and colourings; edible gums; chocolates; sugar boiling; fondants; marzipans; icing sugar work; maintaining standards; menu planning; hints and tips.