4 Prepare and cook the ingredients to meet dish requirements 5 Check the finished pastry product has the correct colour, texture and flavour 6 Check that the pastry product is cooked and held at the correct temperature 7 Present and finish the pastry product to meet customer and your workplace requirements 8 Store any cooked pastry products not for immediate use according to workplace and food safety requirements Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the work for a minimum of: candidate’s three from: six from: one from: Evidence for the remaining points (a) short (h) weighing or measuring (r) baking you must may under ‘what cover’ (b) sweet (i) sifting (s) steaming be assessed through questioning (c) suet (j) rubbing in (t) combining cooking methods or witness testimony. (d) choux (k) creaming (e) puff (l) resting from: two (f) gluten free (m) piping (u) icing or dusting (g) convenience (n) rolling (v) brushing (o) laminating or folding (w) garnishing (p) cutting or shaping or trimming (x) presenting (q) lining Unit PPL2PRD12 (HL0L 04) Produce Basic Pastry Products Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8
4 Prepare and cook the ingredients to meet dish requirements 5 Check the finished pastry product has the correct colour, texture and flavour 6 Check that the pastry product is cooked and held at the correct temperature 7 Present and finish the pastry product to meet customer and your workplace requirements 8 Store any cooked pastry products not for immediate use according to workplace and food safety requirements Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for a minimum of: three from: (a) short (b) sweet (c) suet (d) choux (e) puff (f) gluten free (g) convenience six from: (h) weighing or measuring (i) sifting (j) rubbing in (k) creaming (l) resting (m) piping (n) rolling (o) laminating or folding (p) cutting or shaping or trimming (q) lining one from: (r) baking (s) steaming (t) combining cooking methods two from: (u) icing or dusting (v) brushing (w) garnishing (x) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD12 (HL0L 04) Produce Basic Pastry Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8
HL0L_04_PPL2PRD12_Produce_Basic_Pastry_Products.docx