Section outline

  • TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE

    • Students must
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      Topic Learning Outcomes (TLO)

      At the end of this course, you should be able to :

      1. Explain the characteristics of puff pastry dough and key ingredients;
      2. Describe the steps in mixing and rolling puff pastry dough;
      3. Explain the characteristics and variations of Choux paste;
      4. Describe the method of preparation, piping and baking of Choux paste;
      5. Explain common faults in pastry making.

       

       

    • resource icon
      NOTE TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE File
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      Mark as done
    • quiz icon
      ACTIVITY : 6 Quiz
    • quiz icon
      ASSESSMENT : 6A Quiz
    • quiz icon
      ASSESSMENT : 6B Quiz
    • url icon
      REFERENCE 6 : PUFF PASTRY DOUGH URL
      Students must
      Mark as done