- +65 6908 0955
- bitctsc@gmail.com
Content
Pastry Principle
- Function of ingredients used in making Short-Crust Pastry
- Mixing Techniques, Work Methods and Baking Processes
- Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
- Prepare and produce
- Fruit Tarts
- Egg Tarts
- Quiches
- Tuna Puffs
- Cream Horns
- Windmill
- Eclairs
- Cream Puffs
- Swans
- Choux Rings
- Sausage Rolls
- Apple Strudel
- Chicken Pie
- Mushroom onion Tart
- Dark Cherry Tart
- Linzer Torte
- Almond Crescents
- Biscotti
- Danish Pastries