A pastry chef

1.

A pastry chef
A pastry chef is a professional chef
specializing in the preparation of
desserts and bakery products. The
pastry chef is responsible for the
preparation, design and presentation
of cakes, pies, pastries, cookies,
souffles, truffles and chocolate.

2.

Plan:
- History of my profession
- The duties of a cook, pastry chef
include
- Pros of the profession «Cook,
pastry chef»
- Important personal qualities
- Conclusion

3.

History of my profession
• The profession of a pastry chef appeared a long time ago.
Even in ancient times, masters who made sweets worked at
the courts of nobles and just rich people. However, the
skill of working with sweets was raised to a new height by
the Arabs, who owned the secrets of making sugar since
the IX century. It was they who came up with such famous
desserts as halva, sherbet and Turkish delight, which are
still popular today. In the Middle Ages and in our time, the
palm is held by dessert masters from France and Italy. And
the name of the profession itself, according to one version,
came from the Italian candiere, which means "boiled in
sugar". Although other researchers claim that the word
came from the Arabic word candy, meaning "sweets".

4.

The duties of a cook,
pastry chef include:
• preparation of the workplace, tools and equipment (scales,
food processors, ovens, etc.)
• - checking the availability and quality of products, as well as
preparing raw materials for work;
• - preparation of dishes and confectionery products of
varying degrees of complexity in compliance with standards,
norms of product placement and output according to
technological maps;
• - portioning, registration and release of finished products;
• - preparation of various types of dough, fillings, creams
according to a given recipe;-baking of dough products;
• - finishing and decoration of finished products;
• - keeping work surfaces, stoves, refrigerators and other
equipment clean and tidy;
• - cooling, freezing and storage of semi-finished products;packaging, labeling of finished products.

5.

Pros of the profession
«Cook, pastry chef»
A sought-after profession, since the popularity of
various dishes and confectionery in the modern
world does not tend to decrease.2. Quite
interesting new areas of activity (for example, the
production of sweets with natural vegetable sugar
substitutes), gradually gaining more and more
popularity.3. The opportunity to realize your
creative potential.4. Applicability of professional
knowledge and skills in everyday life.

6.

Important personal
qualities
• Training as a cook, pastry chef and
subsequent work in this field will be enjoyed
only by those who are truly fascinated by
cuisine, cooking. In addition to the passion
for cooking, it does not hurt to have an
excellent sense of taste (literally, it means
excellent work of taste buds), sense of smell,
creativity, good memory, and even analytical
abilities. Also, a future cook, pastry chef
needs good physical shape, ability to
concentrate, endurance, stress resistance.

7.

Conclusion
• Thus, based on the above, it can be concluded that the
profession of "Cook, pastry chef" was, is and will be in
demand in the labor market.

8.

The end!