possible. Prepare flour, dough and tray baked products four from: four from: 1 Identify the number of portions required for service (a) pre-prepared pastry (r) pastry products (b) cake or sponge mixes (s) cakes or sponges 2 Ensure that ingredients are of the type, quality and quantity required (c) scone mix (t) scones 3 Prepare ingredients using the appropriate basic preparation (d) dough mix (u) dough products methods to meet quality and organisational requirements (e) biscuit mix (v) biscuits 4 Label any prepared ingredients clearly and accurately, and store in (f) tray-bake mix (w) tray bakes line with legal requirements six from: one from: Cook, finish and present flour, dough and tray baked products (g) mixing (x) baking 5 Ensure that flour, dough and tray baked products are of the type, (h) kneading (y) deep frying quality and quantity required (i) greasing 6 Combine the flour, dough and tray baked products with other (j) creaming or beating four from: ingredients (k) lining (z) dusting or sprinkling or (l) melting dredging 7 Cook flour, dough and tray baked products using the appropriate basic cooking methods to meet quality and organisational (m) glazing (aa) filling requirements (n) portioning (bb) piping 8 Use basic finishing methods to meet quality and organisational (o) rolling (cc) spreading or coating requirements (p) shaping (dd) glazing 9 Label any prepared ingredients clearly and accurately, and store in (q) cutting (ee) trimming line with legal requirements (ff) portioning Evidence for the you must remaining points under ‘what cover’ may be assessed through questioning or witness testimony: Unit PPL2PRD15 (HL0H 04) Produce Flour, Dough and Tray Baked Products Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8 9
possible. Prepare flour, dough and tray baked products 1 Identify the number of portions required for service 2 Ensure that ingredients are of the type, quality and quantity required 3 Prepare ingredients using the appropriate basic preparation methods to meet quality and organisational requirements 4 Label any prepared ingredients clearly and accurately, and store in line with legal requirements Cook, finish and present flour, dough and tray baked products 5 Ensure that flour, dough and tray baked products are of the type, quality and quantity required 6 Combine the flour, dough and tray baked products with other ingredients 7 Cook flour, dough and tray baked products using the appropriate basic cooking methods to meet quality and organisational requirements 8 Use basic finishing methods to meet quality and organisational requirements 9 Label any prepared ingredients clearly and accurately, and store in line with legal requirements four from: (a) pre-prepared pastry (b) cake or sponge mixes (c) scone mix (d) dough mix (e) biscuit mix (f) tray-bake mix six from: (g) mixing (h) kneading (i) greasing (j) creaming or beating (k) lining (l) melting (m) glazing (n) portioning (o) rolling (p) shaping (q) cutting four from: (r) pastry products (s) cakes or sponges (t) scones (u) dough products (v) biscuits (w) tray bakes one from: (x) baking (y) deep frying four from: (z) dusting or sprinkling or dredging (aa) filling (bb) piping (cc) spreading or coating (dd) glazing (ee) trimming (ff) portioning Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony: Unit PPL2PRD15 (HL0H 04) Produce Flour, Dough and Tray Baked Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9
HL0H_04_PPL2PRD15_Produce_Flour_Dough_and_Tray_Baked_Products.docx