What does a pastry chef mainly study?

Pastry chef is a professional and technical type of work, who mainly studies pastry making skills, food hygiene, taste blending, decoration and beautification and other related knowledge.

The learning contents of pastry chefs mainly include the following aspects:

1. Dough making: Learn the making method of dough, including choosing the appropriate flour type and proportion, mastering the making steps such as kneading and fermentation, and ensuring the toughness and taste of dough.

2. Stuffing: Learn how to make all kinds of stuffing, from traditional meat stuffing and vegetable stuffing to innovative dessert stuffing, master the processing skills and seasoning methods of different ingredients, and provide rich and varied taste choices.

3. Filling molding: Learn the filling molding skills of jiaozi, steamed stuffed bun, wonton and other different cakes to make them beautiful in appearance and unique in taste, showing the artistry and skill of cakes.

4. Food hygiene knowledge: learn food safety and hygiene standards, understand the hygiene requirements and operating specifications in the process of pastry production, and master the relevant knowledge of food storage, preservation and disinfection to ensure the safety and hygiene of pastry products.

5. Flavor blending: learn the characteristics of cakes with different tastes in different regions, including the collocation and adjustment of different tastes such as salty, sweet, sour and spicy, to meet the taste needs of consumers.

6. Decoration and beautification: Learn the design, carving skills, baking methods, surface painting and other decoration and beautification skills of cakes to enhance the appreciation and attraction of cakes.

7. Management knowledge: understand the market environment and consumption demand of the pastry industry, learn business strategies and sales skills, master management knowledge, and improve the management efficiency and market competitiveness of pastry products.

Pastry chefs need to be patient, meticulous and innovative, constantly study and study new pastry making techniques and techniques, and constantly improve their professional level. Through continuous practice and experience accumulation, I can become an excellent pastry chef and make delicious pastry products to satisfy people's pursuit of delicious food.