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Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
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 equipment of correct type and size.
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 the sequencing of food production.
3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.
3.3 Minimise waste to maximise profitability of cakes produced.
4. Cook specialist cakes and sponges.
4.1 Use cookery methods for specialist cakes and sponges and fillings to achieve desired product characteristics.
4.2 Follow standard recipes and make food quality adjustments within scope of responsibility.
4.3 Select baking conditions, required oven temperature and bake cakes.
4.4 Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.
4.5 Store reusable by-products of food preparation for future cooking activities.
5. Fill specialist cakes and sponges.
5.1 Slice or layer sponges and cakes, fill and assemble, according to standard recipe specifications.
5.2 Mask, cover or coat top and sides of sponges and cakes to achieve even, straight and smooth surfaces.
6. Decorate specialist cakes.
6.1 Ice and decorate sponges and cakes, according to standard recipes, using designs suited to the product and occasion.
6.2 Apply icing to ensure a smooth and seamless finish.
6.3 Visually evaluate cakes and adjust presentation before displaying.
6.4 Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.
7. Present and store specialist cakes.
7.1 Use suitable serviceware to attractively present cakes according to organisational standards.
7.2 Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
7.3 Store cakes and reusable by-products in appropriate environmental conditions .