Sweets Spec Modifications for Move the Bake

Transcription

1 Reference

2 Sweets Spec Modifications for Move the Bake Note: Same Day Pan-Up and Bake Procedures are for Day Bakers or Associates that need to pull and bake frozen product within the same day. The instructions below are a supplement to the actual spec. Refer to each product spec sheet for full instructions on finishing and baking. Section One Sweet Dough Pastry Ring Same Day Pan-Up and Bake Procedures: After shaping, Floor proof for minutes under a covered rack box for 5 10 minutes Additional floor proof for minutes under covered rack Apply fillings and bake Cinnamon Roll Same Day Pan-Up and Bake Procedures: Pan up dough piece with narrow side up, wide side down Thaw completely for 2 hours on the floor under covered rack box for minutes Additional floor proof for minutes under covered rack Let rolls sit uncovered for 10 minutes until light skin develops Bear Claw Same Day Pan-Up and Bake Procedures: After shaping, Floor proof for 45 minutes under a covered rack box minutes (if needed) Additional floor proof for minutes under covered rack Apply toppings prior to baking Pecan Roll Same Day Pan-Up and Bake Procedures: Prepare pecan molds with Pecan Smear and Pecans Place a frozen Pecan Roll dough piece on top of Pecans in mold Thaw completely for hours on the floor under covered rack box for 45 minutes Floor proof minutes under covered rack, until achieve 0.5 above mold, then bake Spec Modifications for MTB_7/24/2014

3 Section 2 Artisan Pastry Dough Artisan Pastries MTB Procedures: Follow existing spec, Night Baker will prep and bake Same Day Pan-Up and Bake Procedures: Follow existing spec Souffles MTB Procedures: Night baker will prep and bake soufflés same day Follow existing spec Section 3 Muffins/Brownies Double Fudge Brownie Same Day Pan-Up and Bake Procedures: Thaw 1 hour on the floor under covered rack Muffins, Muffies, Mini Cakes MTB Procedures: Muffins/Muffies may be panned up the day before and placed into the back of cooler, no toppings Next morning night baker will allow muffins to reach internal temp of 60 Top and bake according to spec Note: Mini Cakes may be pulled to thaw in the cooler overnight, but not portioned into mini paper baking molds or topped Same Day Pan-Up and Bake Procedures: Thaw to an internal temperature of 60 Top and bake Note: Muffins pulled from the freezer will need to be temped prior to baking to assure batter is completely thawed Section 4 Cookies and Scones Scones Same Day Pan-Up and Bake Procedures: Thaw frozen scones in the cooler, under a covered rack, for a minimum of 1.5 hours prior to topping and baking Spec Modifications for MTB_7/24/2014

4 BAKER CLEANING SCHEDULE The following is a detailed outline of your daily & weekly cleaning duties. As a baker you are required to follow this schedule & must complete all duties by the end of your shift. Daily Cleaning Wipe down exterior of the oven & proof box Brush off exterior of the deck oven Scrape and sweep deck oven Clean deck oven glass and polish exterior Brush off dirty molds & screens Sweep & mop out oven & proof box Clean glass in oven Leave proof box door open to dry out Sweep & mop bakers area in the cooler Sweep out freezer Sweep & deck scrub floor in the bakers area Clean & sanitize bakers table Organize bakers shelves Wipe down wall behind bakers table Clean all dirty muffin, muffie & pecan molds Remove & scrape off Focaccia flan rings Break down racks & load dirty sheet pans into transport cabinet Take out trash (break down boxes) All small wares cleaned & placed back in bakers drawer/container 5:00 am sweep & mop floor in bakery & prep areas Weekly Cleaning Sunday: Detail clean oven interior (see procedures in Bakery Manual) Detail clean oven hood & vents Monday: Scrub down walls in bakers area Clean & sanitize all ingredient containers Tuesday: Detail clean proof box interior (see procedures in Bakery Manual) Detail clean equipment shelving/rack Wednesday: Detail clean ingredient shelving (including cooler rack) Thursday: Detail clean bakers table & oil with mineral oil Grease utility & baking racks as needed Friday & Saturday: Spot clean as needed TR-BAKE-LAM.pg5 BCS

5 Too Small (Do Not Use) Desired Size Too Large (Do Not Use) SIZE CHART Cookies 7/23/2004 B2-Sweets_Ref.pg3

6 Too Large Do not use Ideal Size Too Small Do not use SIZE CHART Cheese and Cherry Pastry 9/11/2007

7 Too Large Ideal Size Too Small /12/2005 SIZE CHART Chocolate Pastry B2-Sweets_Ref.pg2

8 Last Update - 8/3/12 24 per pan PECAN ROLL PECAN MOLD SCONE/MINI LINED SCREEN f 12 per pan BUTTER CROISSANT LINED SHEET PAN oo MUFFIES MUFFIE PAN 24 per pan MUFFIN / COBBLESTONE MUFFIN PAN 12 per pan COOKIE/MINI LINED SHEET PAN 24 per pan BEAR CLAW LINED SHEET PAN Pr Pan Up Chart - Sweets SHORTBREAD/MINI LINED SHEET PAN 12 per pan CINNAMON ROLL LINED SHEET PAN 2012 SOUFFLÉ PECAN MOLD PASTRY BLANK LINED SCREEN PASTRY RING LINED SHEET PAN

9 Scoops color & # Baker Scoops Ingredient (Product) Baker Scoops Product Yield Black or Gray #6 Cobblestone Mix (Cobblestone) Apple Filling (Holiday Bread) White Icing (Babka, Strawberry Scone, and Pecan Braid) 1 Varying Pumpkin Pie Bagel 1 = 6 Cinnamon Crunch (Bagel) Asiago Cheese (Bagel) 1 = 4 Asiago Cheese (Demi + Focaccia) Blue #16 Pecans (Pecan Roll) 1 Streusel (Pastry Ring) Cranberries (Cranberry Muffin) Asiago Cheese (Loaf) 2 Toasted Pecans (Babka) 3 Crumb Topping (Holiday Bread) 1 Callebaut Chocolate Filling (Babka) Chocolate Icing (Brownie) Red #24 2 Soufflé Mix (Artichoke, Bacon, and 4 Cheese) Purple #40 Sausage (Sausage & Gouda Souffle) 1 Streusel (Pumpkin Muffin & Muffie) 1 = 4 Streusel (Cobblestones) ) 1 = 2 Cinnamon Crunch (Holiday Bread) Crumb Topping (Tomato Basil) Cherry Filling (Cherry Pastry) Pecan Smear (Pecan Roll) Cream Cheese Icing (Carrot Cake) Fillings (Pastry Ring) Asiago Cheese (Soufflé) Pastry Cream (Cherry Pastry) Pecan Filling (Pecan Braid) Almonds (Bear Claw) Soufflé Mix (Sausage & Gouda) 3 1 Plum #70 Orange Icing (Decorated Cookies) Pink Icing (Decorated Cookies) Yellow Icing (Decorated Cookies) 1 Sea Salt (Focaccia) 1 = 12 Cinnamon Crunch (Cheese Pastry) 1 = 4 Silver #100 Turbinado Sugar (Muffins) Cinnamon Crunch (Apple Muffin) Orange Icing (Mini Scones) Cinnamon Crunch (Raisin Bread) 1 = 3 1 = 2 Water for White Icing (Thinning) Orange Icing (Scone) 1 Pastry Cream (Fruit Pastry) 2 = 1

10

11

12 PANERA EGG WASH The bottle with dried egg wash powder comes with a white lid. The sprayer is separated from the bottle. Fill bottle with cold water up to the recommended fill line, as shown. Remove the seal from the container carefully. Screw the white cap back on and shake well. Egg crystals must all be fully reconstituted to avoid clumping. IMPORTANT USAGE INFORMATION Egg wash spray is good for 5 days after adding water Day dot the egg wash spray Product contains egg. Keep refrigerated when not in use Use a new sprayer with each bottle. Remove the cap and screw the sprayer on once the product is reconstituted. Turn the nozzle to the "spray" position. Spray product at a 45 angle. Do not transfer sprayers or product from bottle to bottle Dispose the bottle, sprayer and remaining contents after it expires or when empty. Egg wash powder is good for 18 months after its manufacture date.

13 Quality Control Guides

14 QUALITY CONTROL - WHITE PASTRY ICING & CINNAMON ROLLS 2 WHITE PASTRY ICING PREPARATION Place 2 full Red (#24) scoops of water (3.0 oz) in a full bucket of icing. The smaller (compressed) side faces up when ready to be placed in the proof box. Baking the product with the smaller side up will ensure that the swirls bake compactly. THE PERFECT CINNAMON ROLL Mix the icing thoroughly, down to the bottom of the bucket. No additional water is needed after mixing. The icing is now the right consistency for striping. Floor proofing is critical to ensure a dry skin forms on the outer layer, which should be dry to the touch prior to baking. This will ensure an even bake color. The outer layer of a Cinnamon Roll that is correctly proofed will measure 1.5" in height. Cinnamon Rolls must be floor proofed prior to baking in order to achieve the desired height. A properly iced Cinnamon Roll will have narrow stripes of icing across the top. Notice there are no bare spots or puddles forming on the surface. Celebration 2, 2015

15 KEY AREAS OF OPPORTUNITY The outer layer on this Cinnamon Roll is spreading away from the other layers. The reason for this could be that the product was not proofed with the smaller side up or it is over proofed. This Cinnamon Roll is over proofed. Notice the outer layer measures approximately 3/4" in height. Over proofing will cause the dough to degas resulting in a large, flat Cinnamon Roll. The cinnamon and sugar filling is escaping from this product. The cause could be the proof box temperature was too high, or the product was placed into the proof box cold. The icing used to stripe this Cinnamon Roll is too thin. The appearance is more of a glazed look instead of defined white stripes. The cause for this is too much water in the icing. This icing is flaking off the Cinnamon Rolls. It was iced cold. Celebration 2, 2015

16 QUALITY CONTROL - CARAMEL APPLE SCONE THE PERFECT CARAMEL APPLE SCONE 0.5" To create the pocket, push the scoop down into the scone. This will ensure the pocket is the correct size and shape. If the scone separates when the pocket is created, make sure to gently reshape the scone back to its shape. TOP 5 MUST DOS 1. Pocket centered, 0.5" deep with scoop held vertical 2. Thawing 1.5 hours in the cooler 3. Mixtures always keep a 3:1 ratio for both mixtures 4. Baked Color compare to Color Chart 5. Icing immediately after baking The pocket created must be 0.5" deep to ensure the apple mixture settles inside of the pocket. The scone measures 1" in height, therefore the pocket should go halfway through the scone. Brush the caramel mixture while the scone is hot to achieve a glazed appearance. Only brush the top surface of the scone, not the apple mixture to ensure the brush does not remove some of the apple filling. Celebration 4, 2014

17 KEY AREAS OF OPPORTUNITY Do not hold the scoop at this angle when creating the pocket. The back side of the scoop will also indent the scone, which allows for the apple mixture to runoff to the side. The icing on this scone was applied: 1 - too heavily, 2 - across the apple mixture, 3 - scone was cold when iced. The apple mixture spilled around the sides. This is an indication of the pocket being too shallow or the scoop was not held at the correct angle when the pocket was created. This scone separated when the pocket was created and not reshaped back to its shape - this is unacceptable. Celebration 4, 2014

18 QUALITY CONTROL - FRESH FRUIT PASTRY THE PERFECT FRESH FRUIT PASTRY This is the correct way of folding the dough blank. Notice the dough becomes a perfect triangle and the top layer folds exactly on top of the bottom layer, with neither layer the other. This dough blank was correctly cut. Notice the cut borders are all the same thickness. Having cuts that are the same thickness helps with the symmetrical shape of the final product. The cuts should measure 0.5". This will ensure the pocket where the toppings will go is large enough to hold everything. The pocket on this pastry is the correct size. Notice the empty space around the pastry cream. This will ensure that all the toppings will fit inside the pocket. Also notice the symmetry of the pastry and clear cut lines, indicating dough was cold when cut. The toppings should fit inside the pocket. Notice the fruit was arranged in an appealing way. Take the time to arrange fruit nicely on the pastry. The dough layers are also visible, with distinctive edges where dough was cut. This pastry should have a light dusting of powdered sugar on top. It is very important that the fruit glaze be allowed to dry for 10 minutes prior to dusting, otherwise the powdered sugar will absorb into the fruit glaze. Celebration 3, 2013

19 KEY AREAS OF OPPORTUNITY Although other pastries are sprayed with water prior to shaping, never spray this pastry with water. The water will make it impossible to shape this pastry. This dough blank was allowed to warm up too much prior to shaping or water was sprayed prior to shaping. Notice the layers are sticking to each other and it becomes impossible to shape the pastry. Here is one of the most common errors made with this pastry. Notice the dough blank was not folded correctly. This will result in layers that are not the same size and shape, giving the product an irregular appearance. Here is an example of the border being cut too thick, resulting in a small pocket. The pastry cream does not fit inside the pocket. This will result in a pastry where the fruit will be difficult to arrange. This is the result of the pocket being too small when shaping the pastry. Notice the fruit is barely visible with the pastry dough covering the majority of the product. This product is unacceptable. Here is an example of a pastry that was over proofed. Notice the layers are not visible and the corners are rounded instead of square. This pastry does not have the flaky characteristics associated with artisan pastries. Celebration 3, 2013

20 QUALITY CONTROL - EGG SOUFFLE THE PERFECT EGG SOUFFLE This is the correct way to place the stretched dough blank into the cup. The entire dough blank has been pressed correctly into the mold. Using this procedure, you will achieve better consistency and higher quality souffles. This is the top view of a properly shaped souffle. Notice the egg mixture is visible and the corners are equidistant from each other. This is the correct way of bringing in the corners. Notice how each corner is the same distance from each other. The egg mixture underneath looks like a "+" sign. This will result in a souffle of equal proportions with the corners sticking up. This is the result of a perfectly prepared and baked souffle. Note the volume of the souffle and all four corners are sticking up. Celebration 4, 2013

21 KEY AREAS OF OPPORTUNITY The dough in the above picture was over stretched. The corners of the dough are well outside the mold. The dough blank is not nestled properly in the mold. This will result in poor volume and too much dough over the top. This is the result of an overstretched dough blank. The corners were too long and had to be overlapped. This will result in a souffle that will not reach proper volume and will not have the desired appearance. This dough blank was under stretched. The egg mixture overflows and spills into the sides of the mold. The corners are not long enough to cover the top so the egg mixture will be exposed to too much heat. The above picture represents a dough blank that was not stretched enough and the corners are not able to be brought inward enough. The batter is very visible even after the corners are brought in. This is the result of a dough blank that was overstretched. The egg mixture is not visible and the dough covers the entire surface. In the above picture, the egg mixture is too visible, which means that the dough was not stretched enough. This souffle does not meet our standard for a desirable appearance. Celebration 4, 2013

22 QUALITY CONTROL - BUTTER CROISSANT THE PERFECT BUTTER CROISSANT After pulling the Butter Croissant from the freezer, allow to thaw with the tail on the bottom. Thaw by placing product in the cooler for a few hours so that it thaws slowly and thoroughly. The next day, make sure to pinch the ends together again to ensure they do not open up during the baking process. Usually the ends tend to dry out overnight in the cooler and want to open up, therefore re-pinch the product. When product is slowly thawed, it becomes easy to shape because the entire piece is thawed instead of the ends. The ends must be brought in and pinched together. There should be a center hole visible about 1.5" in diameter. This picture represents a fully proofed croissant with the tail on the bottom. It has also been proofed correctly because all the layers are visible. If the product was force proofed in the proof box, the layers would not be as visible. The product should be lightly egg washed from different angles. Be careful not to apply too much egg wash because the product will darken too quickly, resulting in an under baked product inside. This product represents the proper pan up, egg washing and baking. Notice the ends are touching and the layers are visible. The surface has a nice shine and the tail is on the bottom. This Croissant will slice nicely for sandwiches. Celebration 1, 2013

23 KEY AREAS OF OPPORTUNITY This Croissant was not shaped correctly. The ends are not touching. Reasons for this could be that the product was too cold/frozen when shaped, or the product dried out in the cooler overnight and the ends did not get re-pinched. This Croissant was baked with the tail on top. This is not desirable as it changes the appearance of the product. This product is over proofed. Notice the melted butter on the paper. The proof box may be too warm/settings above 90, the floor time was not adequate, or too much time in the proof box. This Croissant was not egg washed. Notice the lack of shine on the surface. The purpose of egg wash is to seal in the moisture and to help set the structure of the Croissant for easy slicing. This croissant was not shaped correctly. The ends opened up during the proofing and baking process. It is very important that the ends are pinched together. This Croissant was over proofed. Notice how the dough has collapsed and is wrinkled on the surface. This makes it hard to slice for sandwiches. Under baking this product can cause the same effect. Celebration 1, 2013

24 QUALITY CONTROL - PEACH PECAN MUFFIN THE PERFECT PEACH PECAN CRUNCH MUFFIN Always take the internal temperature of the muffin prior to filling. When taking the temperature, check the muffins that are in the middle of the mold as it takes longer for those to reach the required 60. Peach pieces must be drained very well prior to being placed in the batter. Notice there is no juice around the peach pieces as it was all drained. This is a critical step in the process to ensure muffins bake correctly. Peach slices that are over 1.5" in length must be cut in half prior to placing in the batter. This will ensure even distribution of the peaches. Press all peach pieces completely into the batter. None of the peaches should be visible on top of the batter. The granola must be broken into individual pieces when placed on top of the muffin. Break the granola by hand prior to scooping it with a Red (#24) scoop. This is the inside view of a properly executed muffin. Notice the peaches are well distributed throughout the muffin. Celebration 2, 2013

25 KEY AREAS OF OPPORTUNITY In this picture, the peaches were not cut prior to being placed on the muffin. Even though the total peach weight is correct, there are only 2 pieces placed on this muffin, whereas there should be about 7-9 pieces, when correctly cut. The peaches in this muffin were not drained. Notice the top of the muffin did not bake due to moisture being on top. Also, the muffin does not crown due to the amount of juice. Even though the granola is the correct amount by weight, the granola was not broken up. Notice the big pieces of granola on the surface. These big pieces will get very hard during the baking process and not cover the surface of the muffin. This is the result of granola that was not broken into individual pieces prior to baking. Notice the big granola pieces across the top and empty spots in other areas of the surface. The peaches in this muffin were not pressed inside the batter enough. Notice the peach pieces are only visible in the top of the muffin. Celebration 2, 2013

26 QUALITY CONTROL - STRAWBERRY RHUBARB THE PERFECT STRAWBERRY RHUBARB MINI CAKE This batter is being squeezed out while the batter is still cold - approximately 10 minutes after being removed from the freezer. Notice the batter falls out in one big clump. This makes it easier to squeeze out the batter. It is very important to cut the rhubarb to the approximate size of around.25" X.5". This will ensure that the rhubarb flavor comes through without being overpoweringly sour. Always scoop the batter into the center of the baking cup. This will ensure that the mini cake will fill the baking cup and bake to an even proportion. Depending on the size of strawberries, place 3-4 pieces on top of the rhubarb, spreading each piece across the top. Do not place very big strawberry pieces on the mini cake as the weight of the strawberry will not allow for the cake to rise. The topping mixture should be distributed evenly across the entire surface of the mini cake. The topping mixture will ensure the fruit does not burn during the bake cycle. Break up any large clumps if visible. A properly handled mini cake will have a dome in the center and the sides will gently slope downwards towards the sides of the baking cup. Celebration 3, 2013

27 KEY AREAS OF OPPORTUNITY This batter is too warm. Notice the amount of batter that is being left on the paper cup. This must gently be squeezed out, since the paper cup absorbed moisture, it will rip much easier. The batter was placed on one side of the baking cup, which can result in a mini cake that does not have its highest point in the center, but to one side. This looks very unappealing. Here is an example of a small piece of paper that ripped when the batter was squeezed out. You must be very careful when squeezing the batter out because it can end up inside of a mini cake. Here is an example of rhubarb that is too large. Even though this filled a #70 Plum scoop, there are only 4 pieces on the mini cake. Also, the rhubarb flavor will be too pronounced when one of the pieces is eaten. Here is an example of rhubarb that was cut too small. This rhubarb will disintegrate during the bake cycle and the rhubarb taste will be lost. The topping mixture on this mini cake was not evenly distributed. Pieces of rhubarb and strawberries are visible. This fruit will burn during the bake cycle as there is no topping covering it. Celebration 3, 2013

28 QUALITY CONTROL - CUPCAKE THE PERFECT CUPCAKE The information below pertains to all Cupcake varieties Always whip the icing prior to topping the cupcakes. When correctly whipped, the icing becomes pliable, smooth and lighter in color. Hold the scoop directly over the top of the cupcake and release the icing. By pulling straight up, this will ensure the icing stays round and is centered on the cupcake. The scoop must be placed in water after each use to ensure the icing releases easily and always stays round. Shake any excess water off of the scoop prior to using. This is a side view of the cupcake after the icing was scooped. The icing has a smooth consistency, is rounded and centered on the cupcake. This is how a cupcake should look after it has been tamped. The icing covers about 3/4 of the surface of the cupcake. The icing is centered on the cupcake with the highest point in the center. Celebration 4, 2013

29 THE PERFECT VANILLA CUPCAKE The sugar decoration should be placed as shown in the picture above. About 3/4 of the sugar piece touches the icing. The top 1/4 does not touch the icing. The cupcake icing should be gently rolled in the crumbs, without pressing the icing into the crumbs. Only the icing should come into contact with the crumbs. THE PERFECT RED VELVET CUPCAKE This is a side view of the proper placement of the sugar piece. It is placed on one side of the cupcake and angled up. THE PERFECT CHOCOLATE CUPCAKE This cupcake was topped correctly. The icing is round in shape, covers about 3/4 of the surface and the crumbs cover the icing with no crumbs visible on the cupcake. The cupcake icing should be gently rolled in the chocolate curls, without pressing the icing into the curls. Only the icing should come into contact with the curls. This is a side view of a cupcake that was topped correctly. The icing covers about 3/4 of the cupcake. The chocolate curls cover the icing yet are not visible on the surface of the cupcake. Celebration 4, 2013

30 KEY AREAS OF OPPORTUNITY The information below pertains to all Cupcake varieties The icing is being applied with the scoop not directly over the top of the cupcake. By holding the scoop sideways, the icing does not release in a round shape. This icing was not whipped prior to scooping. If you look closely, you will see the icing is somewhat "gritty" instead of smooth. This is a side view of how the icing looks when the scoop is held sideways or not placed in water. Notice the right side of the icing is not round. This cupcake was not topped or tamped correctly. Even if the icing is not scooped exactly in the center of the cupcake, by tamping the cupcake at different angles, the icing can slowly be controlled to move towards the center. This cupcake was over tamped. Notice the icing covers the entire cupcake and the icing is lacking in height due to over tamping. Celebration 4, 2013

31 KEY AREAS OF OPPORTUNITY - VANILLA CUPCAKE This is an incorrect way of placing the sugar piece on top of the icing. It was placed in the center of the icing and is facing straight up. The entire back of the sugar piece touches the icing. This cupcake was pressed into the crumbs. There are crumbs visible on the cupcake surface and the icing is misshapen. KEY AREAS OF OPPORTUNITY - RED VELVET CUPCAKE This is another example of incorrectly placing the sugar piece. The sugar piece is stuck inside the icing and only half is visible. KEY AREAS OF OPPORTUNITY - CHOCOLATE CUPCAKE This icing was allowed to dry prior to topping. If the icing dries, the crumbs will not adhere to the icing and the icing will be visible under the crumbs. This cupcake was pressed into the chocolate curls. There are curls visible on the cupcake surface and the icing is misshapen. When the curls become this small, discard. Celebration 4, 2013

32 QUALITY CONTROL - PUMPKIN COOKIE The icing on this cookie was applied incorrectly. The icing was not spread to the edges of the cookie and parts of the cookie are showing underneath. The border was not piped evenly, resulting in a cookie that appears uneven in shape. The icing that creates the border on this cookie was applied incorrectly. Notice the border appears to look bumpy and the line seems irregular. The reason for this is that the tip is being moved too slowly or applied with inconsistent pressure when decorating. This cookie was iced correctly. Notice the icing was spread to the edges of the cookie, without allowing any icing to drip around the edges. The icing that creates the border on this cookie was piped correctly. Notice the line is very even and smooth. It covers the sides of the entire cookie. The "ribbing" design on this cookie are almost invisible. The following are some of the reason for this: icing was not allowed to dry prior to piping the "ribs", cookie was still warm when iced, icing that was spread on the bottom of the cookie was excessive, watered down icing, or icing was not mixed prior to using. If you are uncomfortable with using a pastry bag, practice first. On a piece of paper, draw different shapes and objects, then pipe the icing on top of these lines. This is an easy way to get used to using a bag for decorating cookies.

33 The green icing on this cookie was piped incorrectly. There are no borders around the green icing, allowing for the cookie to be visible around the edges and the space not being filled uniformly. The sugar pieces were not applied correctly on the above cookie. Notice the "eyes" are not placed at the same level and pointing in different directions. The "nose" was placed upside down and the "mouth" is tilted. The green icing on this cookie was applied correctly. The borders were piped first, then the inside is filled with green icing. The sugar pieces on this cookie were applied correctly. Notice the "eyes" are equal distant from the nose and at the same level. The "nose" is pointing in the right direction and the "mouth" is centered. The "ribbing" on this cookie was piped incorrectly. Notice the "ribs" are vertically piped from top to bottom, instead of coming together towards the top and bottom. The "ribbing" on this cookie was piped correctly. Notice how each line curves around, giving the appearance of a real pumpkin.

34 QUALITY CONTROL - CHRISTMAS TREE THE PERFECT CHRISTMAS TREE COOKIE This cookie was iced correctly. Notice the green icing reaches the edges of the cookie, yet it does not drip down the edges. The candies on this cookie were placed correctly. There is even distribution of colors and the surface is covered without candies being concentrated in any one area. The star on this cookie was applied correctly. It was placed at the highest point of the product, with the yellow side of the star showing. These candies were applied when the icing was wet/sticky. Notice that no candies are falling off when the cookie is tilted. The "garland" is correctly piped using the #4 tip. By using the tip, you ensure that each cookie is iced the same as the other cookies. The "garland" should be piped so that it looks like it is draped, making it look like a realistic "garland". Celebration 5, 2012

35 KEY AREAS OF OPPORTUNITY This cookie was iced incorrectly. Notice the icing dripping over the edges. There was either excessive icing or it was incorrectly spread. The star on this cookie was placed with the white side up - this is incorrect. The yellow side should be showing. The icing on this cookie does not cover the entire surface. It may have been iced in a hurry, resulting in icing not covering the edges. Another reason could be that the spatula was not used. The candies on this cookie have fallen off when the cookie was tilted due to the icing having dried prior to the candies being placed on top. The candies on this cookie were placed incorrectly. Notice that the majority are placed in the center and very few reach the edges. Candies should be spread across the entire surface. Never pipe the string icing without using a #4 tip. The thickness of the icing will vary, which is not desirable. Celebration 5, 2012

36 QUALITY CONTROL - MITTEN COOKIES THE PERFECT MITTEN COOKIES This cookie represents the correctly piped white string icing. Notice the lines are equidistant from each other (#1) and cover the cookie from end to end. Enough spacing was left at the bottom where the red icing will be applied. The white string icing is being applied after the green icing has dried (#1) - notice the clearly defined snowflake on top of the green icing. All the components of the snowflake are also very proportional in size (#2). TOP 3 MUST DOS (Marbled) This cookie was completed while the green and white icings were not allowed to dry (#2). Notice the smoothness in the design as the green icing refilled the space where the knife was dragged to create the design. 1. White String Icing each line should be equidistant from each other to ensure a uniform design. 2. Base Icing to create the correct design, green icing must not be allowed to dry. 3. Bagging Product must be decorated a minimum of 2 hours prior to bagging. TOP 3 MUST DOS (Snowflake) 1. Design to create the correct design, the green icing must be allowed to dry 2. Snowflake the shape should be uniform with each component of the design being clearly defined and proportional to the rest. 3. Bagging Product must be decorated a minimum of 2 hours prior to bagging. Celebration 5, 2014

37 KEY AREAS OF OPPORTUNITY The white stripes were not piped at the same distance from each other (#1), resulting in a design that does not meet standards of uniformity. The snowflake design was completed in a hurry. Notice the different components not being similar in size (#2). The shape does not resemble a snowflake. The green icing on this cookie was allowed to dry (5-7 minutes) prior to the knife being dragged. Notice the white icing does not blend with the green icing to create the marbled appearance (#2). Also visible are the knife marks. The white string icing was applied prior to allowing the green icing to harden (#1). Notice the white icing spreads onto the green icing instead of being clearly defined on top of the green icing. Celebration 5, 2014