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Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1.Confirm food production requirements from food preparation list and standard recipes.
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
2.1.Select type and size of equipment suitable to requirements.
2.2.Safely assemble and ensure cleanliness of equipment before use.
2.3.Use equipment safely and hygienically according to manufacturer instructions.
2.4.Protect polished chocolate moulds from contamination.
2.5.Keep chocolate moulds at an appropriate and constant temperature.
3. Portion and prepare ingredients.
3.1.Sort and assemble ingredients for chocolate confectionery according to food production sequencing.
3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.
3.3.Minimise waste to maximise profitability of chocolates produced.
4. Temper couverture.
4.1.Use tempering methods and appropriate temperatures to melt and temper couverture.
4.2.Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap upon solidification.
4.3.Control the temperature to retain workable consistency.
5. Prepare centres and fillings.
5.1.Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics.
5.2.Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency.
5.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
5.4.Prepare centres of precisely uniform shapes and sizes.
6. Make moulded chocolates.
6.1.Select tempered couverture to match fillings.
6.2.Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles.
6.3.Insert fillings to a level surface and allow space for seal.
6.4.Seal with a layer of chocolate of appropriate thickness.
6.5.Cool, de mould chocolates and handle carefully to retain a glossy surface.
7. Coat chocolate centres.
7.1.Select tempered couverture to match centres.
7.2.Bring centres to be coated to the correct temperature.
7.3.Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish.
8. Decorate, present and store chocolates.
8.1.Decorate chocolates attractively, according to standard recipes, using designs suited to the product.
8.2.Use suitable service-ware to attractively present chocolates according to organisational standards.
8.3.Display chocolates in appropriate conditions to retain optimum freshness.
8.4.Store chocolates in appropriate environmental conditions .
8.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.