Table of Contents
Task E-24 Prepares chocolate
Task Descriptor
Bakers need to have knowledge of chocolate preparation processes. Bakers control the applications of couvertures, compounds and cocoa butter using techniques including melting, tempering, piping, dipping and moulding. Bakers need to be aware of the effects of the environment such as humidity and flavour transfer when preparing and storing chocolate.
E-24.01 - Selects quality and types of chocolate
E-24.01 - Selects quality and types of chocolate
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-24.01.01P |
identify quality classifications of chocolate |
quality classifications of chocolate are identified according to desired results and product formulation |
| E-24.01.02P |
identify types of chocolate |
types of chocolate are identified according to desired results and product formulation |
| E-24.01.03P |
identify properties and qualities of chocolates based on characteristics |
properties and qualities of chocolates are identified based on characteristics to achieve desired results and product formulation |
| E-24.01.04P |
identify characteristics, uses and differences between couverture and compound chocolate |
characteristics, uses and differences between couverture and compound chocolate are identified |
Range of Variables
- quality classifications of chocolate include: couverture, compound chocolate
- types of chocolate include: dark, milk, ruby, white, flavoured chocolates (e.g., dulce, strawberry, orange, caramel)
- characteristics include: percentage of cocoa mass and cocoa butter, country of origin, sustainability/fair trade
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-24.01.01L |
demonstrate knowledge of chocolate and cocoa, their properties, characteristics and applications |
identify quality classifications of chocolate and describe their properties, characteristics and applications |
| identify types of chocolate and describe their properties, characteristics and applications |
| identify ingredients used in chocolate, and describe their properties and functions |
| identify dietary requirements specific tochocolate |
| describe environmental conditions affecting chocolate |
| describe effects of moisture on chocolate and compound chocolate |
| describe history and countries of origin of cocoa |
| E-24.01.02L |
demonstrate knowledge of procedures used to select quality classifications and types of chocolate |
describe procedures used to select quality classifications and types of chocolate |
| describe procedures used to handle quality classifications and types of chocolate |
Range of Variables
- quality classifications of chocolate include: couverture, compound chocolate
- types of chocolate include: dark, milk, ruby, white, flavoured chocolates (e.g., dulce, strawberry, orange, caramel)
- ingredients include: cocoa butter, coloured cocoa butter, cocoa mass/liquor, cocoa powder, inclusions (nuts, fruit), cream, butter, flavorings
- dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
- environmental conditions include: ambient temperature and humidity, odours, airborne contaminants
E-24.02 - Prepares fillings for chocolate
E-24.02 - Prepares fillings for chocolate
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-24.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| E-24.02.02P |
determine formulation |
formulation is determined to achieve desired results |
| E-24.02.03P |
bring filling to required temperature |
filling is brought to required temperature according to types of chocolate couvertures used in formulation |
| E-24.02.04P |
portion and shape fillings |
fillings are portioned and shaped according to desired characteristics and formulation |
| E-24.02.05P |
hold and store filling for use |
filling is held and stored for use according to formulation |
Range of Variables
- tools and equipment include:bain-marie, silicone sheets or moulds, sheet pans, depositors, piping bags, scrapers, scoops, tempering machines, food processors
- types of chocolate couvertures include: dark, milk, white, ruby, flavoured
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-24.02.01L |
demonstrate knowledge of fillings for chocolate, their properties, characteristics and applications |
identify types of fillings for chocolate and describe their properties, characteristics and applications |
| identify ingredients used in fillings for chocolate and describe their properties and functions |
| describe effects of ambient conditions on fillings for chocolate |
| E-24.02.02L |
demonstrate knowledge of procedures used to prepare fillings for chocolate |
identify tools and equipment used to prepare fillings for chocolate and describe their procedures for use |
| describe procedures used to prepare fillings for chocolate |
Range of Variables
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- tools and equipment include:bain-marie, silicone sheets or moulds, sheet pans, depositors, piping bags, scrapers, scoops, tempering machines, food processors
E-24.03 - Prepares couvertures and compounds
E-24.03 - Prepares couvertures and compounds
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-24.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| E-24.03.02P |
use couverture tempering techniques |
couverture tempering techniques are used according to desired results |
| E-24.03.03P |
control temperature and test chocolate couverture |
temperature is controlled and chocolate couverture is tested to verify temper characteristics |
| E-24.03.04P |
melt compound chocolate |
compound chocolate is melted at controlled temperature to obtain desired consistency |
| E-24.03.05P |
hold chocolate for use |
chocolate is held for use according to ambient conditions |
Range of Variables
- tools and equipment include: bains-marie, microwaves, chocolate melters, tempering machines, thermometers, bowls, marble slabs, moulds, rubber spatulas, offset spatulas, bench scrapers, putty knives
- couverture tempering techniques include: marble tabling, seeding, tempering machine, slow melting
- temper characteristics include: shine, setting time and quick crystallization, texture, snap
- ambient conditions include: humidity, temperature, odours, airborne contaminants
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-24.03.01L |
demonstrate knowledge of chocolate couvertures and compound chocolates, their properties, characteristics and applications |
identify types of chocolate couvertures and compound chocolates and describe their properties, characteristics and applications |
| identify ingredients used in chocolate couvertures and compound chocolates, and describe their properties and functions |
| explain differences between chocolate couvertures and compound chocolates |
| describe effects of ambient conditions on chocolate couvertures and compound chocolates |
| E-24.03.02L |
demonstrate knowledge of procedures used to prepare chocolate couvertures and compound chocolates |
identify tools and equipment used to prepare chocolate couvertures and compound chocolates, and describe their procedures for use |
| describe procedures used to prepare chocolate couvertures and compound chocolates |
| identify couverture tempering techniques |
| describe procedures used to test chocolate couvertures to identify temper characteristics |
| identify melting points and working temperatures of chocolate couvertures and compound chocolates |
Range of Variables
- types of chocolate couvertures include: dark, milk, white, ruby, flavoured
- types of compound chocolates include: dark, milk, white, flavoured, coloured
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- tools and equipment include: bains-marie, microwaves, chocolate melters, tempering machines, thermometers, bowls, marble slabs, moulds, rubber spatulas, offset spatulas, bench scrapers, putty knives
- couverture tempering techniques include: marble tabling, seeding, tempering machine, slow melting
- temper characteristics include: shine, setting time and quick crystallization, texture, snap
E-24.04 - Uses couvertures and compounds
E-24.04 - Uses couvertures and compounds
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-24.04.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task |
| E-24.04.02P |
pair fillings to chocolate |
fillings are paired to chocolate according to formulation and desired results |
| E-24.04.03P |
assemble product |
product is assembled using techniques |
| E-24.04.04P |
create desired decorations |
desired decorations are created using techniques |
| E-24.04.05P |
add complementary ingredients |
complementary ingredients are added according to desired results and formulation |
| E-24.04.06P |
decorate chocolate products with garnishes |
chocolate products are decorated with garnishes |
| E-24.04.07P |
hold chocolate while using |
chocolate is held while using according to ambient conditions |
| E-24.04.08P |
store finished chocolate products |
finished chocolate products are stored according to product requirements |
Range of Variables
- tools and equipment include: moulds (metal, plastic, silicone, polycarbonate), dipping forks, silicone mats, piping bags, bench scrapers, silicone spatulas, templates, parchment paper, transfer sheets, textured sheets, acetates, offset spatulas, combs (boisettes), putty knives, brushes, ladles
- techniques (for assembling product) include: enrobing, filling and capping, moulding, panning
- techniques (for creating desired decorations) include: piping, moulding, scraping, dipping, brushing, spreading, spraying, modeling, carving
- complementary ingredients include: nuts, spices, candied items
- garnishes include: cocoa powder, icing sugar, nuts, candied items, lustre powder, coloured cocoa butters
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- finished chocolate products include: moulded chocolates, decorations, truffles
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-24.04.01L |
demonstrate knowledge of chocolate couvertures and compound chocolates, their properties, characteristics and applications |
identify types of chocolate couvertures and compound chocolates, and describe their properties, characteristics and applications |
| identify types of finished chocolate products |
| identify ingredients used in chocolate couvertures and compound chocolates, and describe their properties and functions |
| explain differences between chocolate couvertures and compound chocolates |
| describe effects of ambient conditions on chocolate couvertures and compound chocolates |
| E-24.04.02L |
demonstrate knowledge of procedures to use chocolate couvertures and compound chocolates |
identify tools and equipment used for chocolate couvertures and compound chocolates, and describe their procedures for use |
| describe procedures to use chocolate couvertures and compound chocolates |
| identify techniques used to assemble products |
| identify techniques used to create decorations for products |
| identify complementary ingredients used in chocolate couvertures and compound chocolates, and describe their effects on chocolate |
| identify garnishes used in chocolate couvertures and compound chocolates, and describe their effects on chocolate |
Range of Variables
- types of chocolate couvertures include: dark, milk, white, ruby, flavoured (e.g., caramel, mocha, mint)
- types of compound chocolates include: dark, milk, white, flavoured, coloured
- finished chocolate products include: moulded chocolates, decorations, truffles
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- tools and equipment include: moulds (metal, plastic, silicone, polycarbonate), dipping forks, silicone mats, piping bags, bench scrapers, silicone spatulas, templates, parchment paper, transfer sheets, textured sheets, acetates, offset spatulas, combs (boisettes), putty knives, brushes, ladles
- techniques (for assembling product) include: enrobing, filling and capping, moulding, panning
- techniques (for creating desired decorations) include: piping, moulding, scraping, dipping, brushing, spreading, spraying, modeling, carving
- complementary ingredients include: nuts, spices, candied items
- garnishes include: cocoa powder, icing sugar, nuts, candied items, lustre powder, coloured cocoa butters
Task E-25 Prepares confections and sugar work
Task Descriptor
Bakers need to understand how confections and sugar work are made and their uses in the baking industry. Many of these tasks are used to elevate products’ quality and presentation. Confectionary and artisanal products are both classic and subject to consumer trends, which makes it important for bakers to be able to apply their skills to adapt to consumer demands.
E-25.01 - Boils sugar and sugar substitutes
E-25.01 - Boils sugar and sugar substitutes
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-25.01.01P |
select tools and equipment |
tools and equipment are selected according to task and formulation |
| E-25.01.02P |
select ingredients |
ingredients are selected according to formulation |
| E-25.01.03P |
apply heat to ingredients |
heat is applied to ingredients according to formulation and desired results |
| E-25.01.04P |
brush water on sides of pot containing boiling sugar and sugar substitutes |
water is brushed on sides of pot containing boiling sugar and sugar substitutes to prevent crystallization |
| E-25.01.05P |
stop boiling process |
boiling process is stopped using techniques |
| E-25.01.06P |
add supplementary ingredients |
supplementary ingredients are added to achieve desired formulation |
Range of Variables
- tools and equipment include: pots (stainless steel or copper), candy thermometers, pastry brushes, Baumé sugar density meter
- ingredients include: granulated sugar, sugar substitutes, glucose, invert sugars, acids, colourings, flavourings, water
- techniques include: adding ingredients, shocking pot in cold water bath, transferring containers
- supplementary ingredients include: butter, cream, extracts, emulsions, liquid colours, powdered colours, nuts, spices
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-25.01.01L |
demonstrate knowledge of confections, artistic garnishes and sugar work, their properties, characteristics and applications |
identify types of confections and describe their properties, characteristics and applications |
| identify types of artistic garnishes and sugar work and describe their properties, characteristics and applications |
| identify ingredients used in confections, artistic garnishes and sugar work, and describe their properties and functions |
| identify supplemental ingredients and describe their properties, characteristics and applications |
| E-25.01.02L |
demonstrate knowledge of procedures used to boil sugar and sugar substitutes |
identify tools and equipment used to boil sugar and sugar substitutes and describe their procedures for use |
| describe procedures used to boil sugar and sugar substitutes |
| identify sugar boiling stages and temperatures |
| identify temperature control techniques to stop boiling process |
Range of Variables
- confections include: fudge, caramels, gelées, candied peels, pâte de fruits, brittles, nougats, marshmallows, soft and hard candies
- artistic garnishes and sugar work include: spun sugar, pulled sugar, blown sugar, cast sugar, pastillage, gum paste, fondants
- ingredients include: granulated sugar, sugar substitutes, glucose, invert sugars, acids, colourings, flavourings, water
- supplemental ingredients include: butter, cream, extracts, emulsions, liquid colours, powdered colours, nuts, spices
- tools and equipment include: pots (stainless steel or copper), candy thermometers, pastry brushes, Baumé sugar density meter
- sugar boiling stages include: thread, ball, crack, caramel
- techniques include: adding ingredients, shocking pot in cold water bath, transferring containers
E-25.02 - Forms sugar and sugar substitutes
E-25.02 - Forms sugar and sugar substitutes
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-25.02.01P |
select and use sugar forming tools and equipment |
sugar forming tools and equipment are selected and used according to task |
| E-25.02.02P |
prepares moulds and forms for sugar and sugar substitute products |
moulds and forms for sugar and sugar substitute products are prepared using methods according to product requirements |
| E-25.02.03P |
apply sugar and sugar substitute forming techniques |
sugar and sugar substitute forming techniques are applied according to desired results |
| E-25.02.04P |
remove sugar and sugar substitute product componentsfrom moulds and mats |
sugar and sugar substitute product componentsare removed from moulds and mats delicately to prevent breaking |
| E-25.02.05P |
hold sugar and sugar substitute product componentswhen using |
sugar and sugar substitute product componentsare held when using according to ambient conditions |
Range of Variables
- sugar forming tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone mats, pump, cut-off wire whip, ladles, dowels
- sugar and sugar substitute products include: spun sugar, pulled sugar, blown sugar, cast sugar, pastillage, gum paste, fondants
- methods include: lightly oiling metal, dusting, applying shortening to edges, ensuring dry and clean surfaces
- sugar and sugar substitute forming techniques include: piping, dipping, moulding, spinning, casting, pulling, blowing, rolling, cutting, stamping
- ambient conditions include: humidity, temperature, odours, airborne contaminants
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-25.02.01L |
demonstrate knowledge of sugar and sugar substitute products, their properties, characteristics and applications |
identify types of sugar and sugar substitute products and describe their properties, characteristics and applications |
| describe effects of ambient conditions on sugar and sugar substitute products |
| E-25.02.02L |
demonstrate knowledge of procedures used to form sugar and sugar substitute products |
identify sugar forming tools and equipment used to form sugar and sugar substitute products, and describe their procedures for use |
| describe techniques to form sugar and sugar substitute products |
| describe methods to prepare moulds and forms |
Range of Variables
- sugar and sugar substitute products include: spun sugar, pulled sugar, blown sugar, cast sugar, pastillage, gum paste, fondants
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- sugar forming tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone mats, pump, cut-off wire whip, ladles, dowels
- methods include: lightly oiling metal, dusting, applying shortening to edges, ensuring dry and clean surfaces
- sugar and sugar substitute forming techniques include: piping, dipping, moulding, spinning, casting, pulling, blowing, rolling, cutting, stamping
E-25.03 - Creates artistic garnishes and sugar work
E-25.03 - Creates artistic garnishes and sugar work
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-25.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task |
| E-25.03.02P |
use supplemental ingredients |
supplemental ingredients are used to enhance decorations |
| E-25.03.03P |
create artistic garnishes |
artistic garnishes are created using techniques according to desired results |
| E-25.03.04P |
hold artistic garnishes for use |
artistic garnishes are held for use according to ambient conditions |
| E-25.03.05P |
design sugar work |
sugar work are designed according to desired results |
| E-25.03.06P |
assemble sugar work components |
sugar work components are assembled according to design |
| E-25.03.07P |
hold sugar work for use |
sugar work is held for use according to ambient conditions |
Range of Variables
- tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone mats, pump, cut-off wire whip, ladles, dowels, hot work gloves, turntable, piping bags, scrapers, torches, air brush machine, spray gun
- supplemental ingredients include: colouring sugar, dusting powder, lustre dust, cocoa butter, gold leaf, airbrush colouring
- artistic garnishes include: rolled fondant flowers, pulled sugar ribbons, spun sugar nests, pastillage, sugar cages, pulled sugar flowers, moulded sugar leaves
- techniques include: pulling, moulding, scraping, dipping, drizzling, rolling, spinning, pressing, casting
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- sugar work includes: cake toppers, centrepieces, display pieces, competition pieces
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-25.03.01L |
demonstrate knowledge of artistic garnishes and sugar work, their properties, characteristics and applications |
identify types of artistic garnishes and sugar work and describe their properties, characteristics and applications |
| identify supplemental ingredients used to enhance decorations, and describe their properties and functions |
| describe effects of ambient conditions on artistic garnishes and sugar work |
| E-25.03.02L |
demonstrate knowledge of procedures used to create artistic garnishes and sugar work |
identify tools and equipment used to create artistic garnishes and sugar work and describe their procedures for use |
| describe procedures used to create artistic garnishes and sugar work |
| identify techniques used to create artistic garnishes and sugar work |
Range of Variables
- artistic garnishes include: rolled fondant flowers, pulled sugar ribbons, spun sugar nests, pastillage, sugar cages, pulled sugar flowers, moulded sugar leaves
- sugar work includes: cake toppers, centrepieces, display pieces, competition pieces
- supplemental ingredients include: colouring sugar, dusting powder, lustre dust, cocoa butter, gold leaf, airbrush colouring
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone mats, pump, cut-off wire whip, ladles, dowels, hot work gloves, turntable, piping bags, scrapers, torches, air brush machine, spray gun
E-25.04 - Prepares confections
E-25.04 - Prepares confections
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-25.04.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task |
| E-25.04.02P |
select ingredients for confections |
ingredients for confections are selected according to formulation |
| E-25.04.03P |
apply confection-making cooking procedures |
confection-making cooking procedures are applied according to formulation |
| E-25.04.04P |
portion confections |
confections is portioned according to formulation |
| E-25.04.05P |
remove confection from moulds and mats |
confection is removed from moulds and mats delicately to prevent breaking |
| E-25.04.06P |
store confections |
confections are stored according to ambient conditions and product requirements |
Range of Variables
- tools and equipment include: pots, pans, bowls, spatulas, whisks, mixers, stoves, silicone mats, strainers, moulds, candy thermometer, Baumé sugar density meter, refractometer, cooling racks, rolling pins, piping bags and tips, cutting boards, knives
- confections include: fudge, caramels (soft and hard), gelées, candied peels, pâte de fruits, brittles, nougats, marshmallows, taffies, toffees
- procedures include: caramelizing, candying, blanching, soaking, dredging, whipping, pulling, boiling
- ambient conditions include: humidity, temperature, odours, airborne contaminants
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-25.04.01L |
demonstrate knowledge of confections, their properties, characteristics and applications |
identify types of confections, and describe their properties, characteristics and applications |
| E-25.04.02L |
demonstrate knowledge of procedures used to prepare confections |
identify tools and equipment used to prepare confections and describe their procedures for use |
| describe procedures used to prepare confections |
| describe procedures used for portioning confections |
| describe procedures used for removing confections from moulds and mats |
| describe procedures used for storing confections |
Range of Variables
- confections include: fudge, caramels (soft and hard), gelées, candied peels, pâte de fruits, brittles, nougats, marshmallows, taffies, toffees
- tools and equipment include: pots, pans, bowls, spatulas, whisks, mixers, stoves, silicone mats, strainers, moulds, candy thermometer, Baumé sugar density meter, refractometer, cooling racks, rolling pins, piping bags and tips, cutting boards, knives
- procedures include: caramelizing, candying, blanching, soaking, dredging, whipping, pulling, boiling