Select weigh and measure ingredients in bakery operations
Overview
This standard covers the skills and knowledge needed to select, weigh and measure bakery ingredients by hand, in craft, artisan or in-store bakery operations.
Performance criteria
You must be able to:
2. check quantities according to your recipe, instructions and specifications.
3. carry out any calculations necessary to establish quantities of ingredients required to meet production needs
4. select ingredients to meet production and quality needs in accordance with specifications
5. isolate and report ingredients of substandard quality, condition or quantity to the relevant personnel
6. take action where ingredients are not available to source alternative supplies or establish whether alternative ingredients can be utilised in accordance with procedures
7. store and position ingredients ready for further processing
8. comply with health, safety, food safety, allergen and organisational requirements
9. check selected ingredients against your instructions and specifications
10. select and check the accuracy of bakery equipment in accordance with procedures
11. weigh and measure the required ingredients, avoiding contamination or cross-contamination in accordance with procedures
12. place the weighed and measured ingredients in the correct conditions and label storage containers or mixing bowls, where required, ready for further processing
13. comply with health, safety, food safety, allergen and organisational requirements
14. carry out cleaning, and maintenance of equipment in accordance with procedures.
Knowledge and Understanding
You need to know and understand:
1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so and what might happen if standards are not met
3. the importance of handling and preparing ingredients at the optimum temperature and conditions for effective weighing, measuring and storage
4. how to avoid contamination and cross contamination of ingredients during handling, weighing, measuring and storage and what might happen if this is not done
5. how to recognise and report substandard ingredients, signs of
contamination, infestation or damage to ingredients and packaging
6. what the lines and methods of effective communication are and why it is important to use them
7. what the documentation requirements are and why it is important to meet them
8. personal protective clothing/equipment and working practices which are required in combating potentially harmful effects of dust from ingredients and allergies from skin contact with ingredients
9. how to use work instructions and product specifications or recipes to calculate or adjust the ratio of ingredients required and ensure these meet production needs
10. the importance of working within time constraints required by production schedule
11. how to report non-availability of ingredients and source alternative supplies of ingredients or alternative ingredients as permitted
12. the importance of using the correct type of weighing and measuring equipment according to the types and quantities of ingredients used