Fry dough products in bakery operations
Overview
This standard covers the skills and knowledge needed to fry dough products in craft, artisan or in-store bakery operations. Products which are fried typically include a range of fermented doughnuts and powder aerated doughnuts.
Performance criteria
You must be able to:
1. check and adjust fryer settings and ventilation in accordance with procedures
2. check frying oil levels and add oil or fat to the fryer in accordance with procedures
3. check the condition of doughs available for frying in accordance with specifications
4. minimise waste and deal with scrap material in accordance with procedures
5. comply with health and safety, food safety, allergen and organisational requirements throughout frying preparation operations
6. check the operating condition of the fryer and ventilation in accordance with procedures
7. load the fryer with dough products in accordance with procedures
8. check and monitor the frying of dough products to determine their progress against specification
9. unload fried products from the fryer when the product specification for frying has been met
10. position fried products for cooling, and take prompt action to isolate substandard products where the product specification is not met
11. shut down the fryer on completion of frying in accordance with procedures
12. comply with health and safety, food safety, allergen and organisational requirements throughout frying operations
13. carry out cleaning and maintenance activities 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
2. why it is important to follow work instructions and product specifications or recipes throughout processing
3. how to recognise and report dough or fried products that do not meet specification, and the procedure for rejecting and isolating failed products
4. how to prevent contamination and cross contamination during processing and what might happen if this is not done
5. what the lines and methods of effective communication during processing are and why it is important to use them correctly
6. the correct method for loading and unloading trays in racks
7. personal protective clothing/equipment and working practices for handling hot fried products safely
8. the importance of using fats or oils of the correct type for frying
9. the chemical structure of frying fats and oils
10. how the chemical structure of frying fats and oils are affected by heat over time
11. why it is necessary to replace fats or oils according to specifications
12. how heat is transferred from the frying media to a deep fry product
13. the meaning of the terms; slip point, smoke point and flash point for a fat or oil and their importance for the operating temperature of the fryer
14. the physical changes that take place within products during the frying process
15. how the absorption of fats into the surface of products during the frying process is important to the eating quality of the product and its resultant calorific value
16. what the effects of frying with too low a frying temperature
17. what the effects of frying with too high a frying temperature are
18. the importance of adequate ventilation during the frying products
19. the importance of correctly positioning and draining products