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Приготовление теста и выпечка хлеба, хлебобулочных изделий
Подготовка рабочего места и исходных материалов; Приготовление закваски; Замеc теста; Формовка и расстойка изделий; Выпечка изделий; Оформление, порционирование; Маркировка, упаковка и заморозка.Виды теста для хлеба, хлебобулочных изделий: Дрожжевое; Сдобное дрожжевое; Слоеное дрожжевое; Слоеное бездрожжевое; Для пельменей и вареников.Оборудование: Конвекторная печь.
Приготовление полуфабрикатов кондитерских изделий
Тесто для кондитерских изделий: Песочное; Бисквитное.