4 Prepare and cook the bread and dough products to meet dish requirements 5 Check the finished bread and dough product has the correct colour, texture and flavour 6 Present and finish the bread and dough products to meet customer and your workplace requirements 7 Store any cooked bread and dough 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 two from: seven from: one from: (a) bun dough (i) weighing or measuring (q) glazing (b) bread dough (j) sieving (r) filling (c) naan dough (k) mixing or kneading (s) decorating or icing or dusting (d) pitta dough (l) proving (e) pizza dough (m) knocking back (f) soda bread dough (n) shaping (g) par-cooked products (o) baking (h) gluten free products (p) frying Evidence for the you must may be assessed through questioning or witness testimony. remaining points under ‘what cover’ Unit PPL2PRD11 (HL0M 04) Produce Basic Bread and Dough Products Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7
4 Prepare and cook the bread and dough products to meet dish requirements 5 Check the finished bread and dough product has the correct colour, texture and flavour 6 Present and finish the bread and dough products to meet customer and your workplace requirements 7 Store any cooked bread and dough 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: two from: (a) bun dough (b) bread dough (c) naan dough (d) pitta dough (e) pizza dough (f) soda bread dough (g) par-cooked products (h) gluten free products seven from: (i) weighing or measuring (j) sieving (k) mixing or kneading (l) proving (m) knocking back (n) shaping (o) baking (p) frying one from: (q) glazing (r) filling (s) decorating or icing or dusting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD11 (HL0M 04) Produce Basic Bread and Dough Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7
HL0M_04_PPL2PRD11_Produce_Basic_Bread_and_Dough_Products.docx