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Section 1 | Section 2 | Section 3 |
Section 4 | Section 5 | Section
6
Section IV - Cookies; Individual Pastries
& Petits Fours; Mignardise
European Butter Cookies, American-Style Cookies & Bar Cookies
Here the students learn about and produce a wide
selection of cookies, utilizing all five of the basic production methods:
Rolled Cookies, Piped (bagged) Cookies, Drop Cookies, Cookies Cut from Sheets
after Baking, and Icebox Cookies (cookies sliced from raw logs of dough).
Students will be guided in selecting particular recipes for a specific setting.
Production will include Almond Horseshoes, Strassburger Cookies, Checkerboard
Cookies, White Chocolate Pecan Brownies, Biscotti, Scottish Shortbread, Apple
Coconut Points, and Lemon Verbena Madeleines. Individual pastries are also
included in this segment. Othellos, Napoleons, Pate a Choux Swans and Cream
Horns are some of the well-known pastries that will be made. More unusual
selections include Baked Potato Pastries, Rum Ball Porcupines and Banana
Macaroons. In making these creations the students hone their skills in the use
of a pastry bag and piping bags and they learn to slice and portion different
types of pastries neatly and with precision.
Specialty Cookies, Petits Fours, Petits Fours Sec & Mignardise
The products created in this phase continue to build
on the techniques learned previously, as these require both additional skill
and attention to detail. In making Petits Fours Glace, (the most elegant of the
bite-sized Pastries), the students learn the proper way to prepare and apply
fondant, and they will put their piping practice to work as they create the
final decorations. Some of the specialty cookies covered includes well-known
varieties such as Florentinas, Palm Leaves, Pirouettes, Hamantschen and
Rugelach. The small morsels known in French as Petits Fours Sec, which are so
popular in our industry today, will also be explored in detail. This section
concludes with a skill verification test pertaining to sections II, III and IV.
Section 1 | Section 2 | Section 3 | Section 4 | Section 5 | Section 6
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