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using required amount of batter according to desired characteristics of finished products

26 / 01 / 2019 Certificate III In Patisserie

This paper circulates around the core theme of using required amount of batter according to desired characteristics of finished products together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

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 yeast goods required.

3.3 Minimise waste to maximise profitability of yeast goods produced.

4. Prepare yeast based doughs.

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

4.2 Prove products according to specified temperature and other conditions.

5. Cook yeast goods.

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

5.2 Follow standard recipes and 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.

5.5 Store reusable by-products of food preparation for future cooking activities.

6. Decorate present and store yeast goods.

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 goods and adjust presentation .

6.3 Use suitable serviceware 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 and reusable by-products in appropriate environmental conditions .

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • initiative and enterprise skills to minimise wastage
  • literacy skills to:
  • read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
  • write notes on recipe requirements and calculations
  • numeracy skills to:
  • weigh and measure ingredients for the quantity of bakery products required
  • determine cooking times and temperatures
  • planning and organising skills to efficiently sequence the stages of food preparation and production
  • problem-solving skills to:
  • evaluate quality of ingredients and finished bakery products and make adjustments to ensure a quality product
  • adjust taste, texture and appearance of food products according to identified deficiencies
  • self-management skills to manage own speed, timing and productivity
  • technology skills to use food preparation and cooking equipment.

Required knowledge 

  • culinary terms and trade names for:
  • ingredients commonly used to produce yeast based bakery products
  • a variety of classical and contemporary yeast based bakery products
  • product characteristics of a variety of classical and contemporary yeast based bakery products:
  • appearance
  • colour
  • consistency
  • crumb structure
  • moisture content
  • shape
  • taste
  • texture
  • nutritional value of classical and contemporary yeast based bakery products
  • historical and cultural derivations of a variety of yeast based bakery products
  • contents of stock date codes and rotation labels
  • indicators of freshness and quality of stocked ingredients for yeast based bakery products
  • properties of yeast:
  • interaction with other ingredients
  • changes brought about by yeast and effects on final food product characteristics
  • fermentation and dough development processes
  • control of yeast action
  • mise en place requirements for producing yeast based bakery products
  • cookery methods for yeast based bakery products:
  • adding fats and liquids to dry ingredients
  • chilling ingredients and work surfaces
  • cutting, shaping and moulding
  • incorporating fat
  • kneading and handling
  • preparing and using fillings
  • preparing and using pre-bake finishes and decorations
  • preparing and using types of yeast
  • rolling
  • selecting and preparing appropriate moulds
  • stirring and aerating to achieve required consistency and texture
  • using required amount of batter according to desired characteristics of finished products
  • weighing or measuring and sifting dry ingredients
  • whisking, folding, piping and spreading
  • appropriate baking temperatures and cooking times for yeast based bakery products
  • equipment used to produce yeast based bakery products:
  • essential features and functions
  • safe operational practices
  • storage of yeast based bakery products and re-usable by products of their preparation:
  • correct environmental conditions to ensure food safety
  • appropriate methods to optimise shelf life.

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