Professional Development Journal by Andreas Hein https://padlet.com/a_hein/c6dpn055nh2i Jenny Rise en-us 2016-07-05 14:05:20 UTC 2024-11-21 15:10:15 UTC hello@padlet.com 19th June practice on Swiss Meringue. I had to produce 100 piece and the challenge was to achieve a crispy exterior shell but with a soft and chewy centre. I feel confident to make these for my upcoming assessment. a_hein https://padlet.com/a_hein/c6dpn055nh2i/wish/115955629 2016-07-05 14:22:40 UTC https://padlet.com/a_hein/c6dpn055nh2i/wish/115955629 20th June 2016 a_hein https://padlet.com/a_hein/c6dpn055nh2i/wish/115956036 I had two tables of two in the restaurant today. I had to lay the table up for a la carte service and also had to fold a variety of napkins. During service I was able to serve my customers quickly and I even receive a compliment about the product knowledge I had about the dishes on offer. For my upcoming assessment I have to focus on serving and clearing from the correct side and Miss said I had to smile more. ]]> 2016-07-05 14:29:28 UTC https://padlet.com/a_hein/c6dpn055nh2i/wish/115956036 a_hein https://padlet.com/a_hein/c6dpn055nh2i/wish/115956388 14th March 2016 For my assessment today I had to make 4 types of choux pastry: éclairs, Gateau religious, Swan and profiteroles. All were filled with pastry cram and one item had to include spun sugar. I am happy with me end product but my feedback included that I had to work on a more consistent end product.  Overall I was happy with my result and I am looking forward to the next task]]> 2016-07-05 14:35:54 UTC https://padlet.com/a_hein/c6dpn055nh2i/wish/115956388 a_hein https://padlet.com/a_hein/c6dpn055nh2i/wish/115956825
23rd June 2016 For my final chocolate assessment piece I designed a selection of Easter bunnies and I am very pleased with my results. I love this task and I now feel confident tempering chocolate.   ]]> 2016-07-05 14:41:43 UTC https://padlet.com/a_hein/c6dpn055nh2i/wish/115956825