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6.5.Store yeast-based bakery products in appropriate environmental conditions .

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

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.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required.

3.3.Minimise waste to maximise profitability of yeast-based bakery products produced.

4. Prepare yeast-based doughs.

4.1.Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.

4.2.Prove products according to specified temperature and other conditions.

5. Cook yeast-based products.

5.1.Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.

5.2.Make food quality adjustments  within scope of responsibility.

5.3.Select baking conditions, required oven temperature and bake yeast-based bakery products.

5.4.Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6. Decorate, present and store yeast-based products.

6.1.Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.

6.2.Visually evaluate yeast-based bakery products and adjust presentation .

6.3.Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.

6.4.Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6.5.Store yeast-based bakery products in appropriate environmental conditions .

6.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.



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