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    Roles & Resoponsibility in Pastry Kitchen

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    Jagan Babu
    description about the duties and role in bakery department

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    Roles & Resoponsibility in Pastry Kitchen

    Uploaded by

    Jagan Babu
    102 views3 pages
    description about the duties and role in bakery department

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    roles & resoponsibility in pastry kitchen

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    © © All Rights Reserved

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    description about the duties and role in bakery department

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    102 views3 pages

    Roles & Resoponsibility in Pastry Kitchen

    Uploaded by

    Jagan Babu
    description about the duties and role in bakery department

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Pastry chef

    • As the name suggests, he/she is a person who is in charge of the bakery and pastry kitchen

    • It may be cakes, pastries, ice creams, creams, etc. In most of the hotels, the pastry chef reports
    directly to the executive chef and is one of the most senior persons in the kitchen hierarchy.

    • His job is to ensure that the department operates smoothly delivering consistent high quality
    products all through the year. No festivity is complete without desserts and that is the reason
    why this department is very busy throughout the year.

    • Festivities such as new year’s, Christmas, Valentine’s, and Easter are the busiest seasons for the
    pastry department, and the pastry chef is responsible for planning the festive menus, staffing
    and even the budgets of the department

    Boulanger (a person who bakes)

    • He is the baker who works under the pastry chef and is responsible for all the baked products
    such as breads and breakfast rolls for the restaurant outlets, pastry shops and even banquet
    parties.

    • Baking breads is an art and high quality breads are the most important part of any meal starting
    from breakfast early in the morning.

    • The bakery section being a hot kitchen is usually a separate room from the main pastry kitchen
    as it contains ovens that produce heat.

    Dessert chef

    • A dessert chef prepares basic creams such as whipped creams, pastry cream, bases such as
    sponges, short crust, and sable, and fillings such as ganache and mousses for various desserts.

    • He is also responsible for making ice creams and sorbets(a frozen dessert made using ice,
    combined with fruit juice , fruit puree, or other ingredients such as wine, liqueur, or honey) that
    are used in various outlets.

    • The dessert chef works in close co-ordination with the cake and pastry chef as they both are
    interdependent upon each other.

    • In smaller hotels, both these sections are usually taken care of by a single chef, who is
    responsible for preparing desserts for buffet, banquets and even à la carte

    Patisserie

    • This is a French word for cake and pastry person.


    • The modern style cakes are known as entremets but this word should not be confused with a
    chef called entremetier, who is responsible for preparing vegetables in the hot kitchen.

    • The person in-charge of the patisserie section is responsible for preparing various cakes and
    pastries for guest orders, dessert buffets for restaurant and banquets and even for à la carte
    portions

    Puff table chef

    • This person is usually a part of Boulanger or the baker and is responsible for preparing laminated
    pastries such as croissant, Danish, puff pastry, and the dough for breakfast rolls such as
    doughnuts and brioches

    Terms related to bakery and confectionary


    Term Description
    • Agar Agar
    Dried purified stems of seaweed that swell with water to form gel. It
    is also used as a substitute as vegetarian gelatin and also known as
    china grass
    • Batter
    Flour and liquid mixture of flowing consistency
    • Blind bake
    Baking of a tart or flan without any filling inside
    • Bouchée
    Small bite size pastry cases usually filled with savoury fillings
    • Brûlée
    Literally translates to burnt. Applied to dishes such as crème custards
    that are finished with caramelized or burnt sugar
    • Candied
    Preservation of fruit or vegetable by cooking in super saturated sugar
    solution and subsequently drying, which results in coating of sugar
    crystals
    • Caramelize
    To heat the sugar until it melts to a golden brown colour
    • Chemiser
    To line a mould as for ice cream bombe mould or to coat an item with
    jelly
    • Coagulate
    Partial or complete hardening of protein with application of heat

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