Deposit and griddle hot plate products in bakery operations
Overview
This standard covers the skills and knowledge needed to deposit and griddle hot plate products, typically in craft, artisan or in-store bakery operations. Hot plate bakery products include; crumpets, muffins, scotch pancakes, and hot plate scones.You need to show and understand how you deposit hot plate bakery mixtures. You will need to demonstrate that you can griddle products on the hot plate to the required standards as set out in a product specification. You need to know how to recognise and prevent contamination during processing, and recognise when mixtures are at the required specification. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.This standard is for you if you work in bakery operations, and is applied in the context of flour confectionery production.
Performance criteria
You must be able to:
1. check the condition of hot plate mixtures in accordance with recipe and specifications2. select and prepare rings or hoops for the hot plate in accordance with procedures3. select and prepare depositing equipment in line with product recipe, instructions and specification4. check, adjust and maintain hot plate settings and set up the condition of the griddling surface in accordance with specifications5. deposit hot plate mixtures for griddling and avoid contamination in accordance with food safety procedures6. minimise waste and deal with scrap material in accordance with procedures7. comply with health, safety, food safety, allergen and organisational requirements throughout depositing operations8. check and monitor the griddling of hot plate products in accordance with specifications9. maintain the condition of the griddling surface to meet baking needs10. remove hot plate baked products from the hot plate and remove rings or hoops when the product specification for baking has been met11. store rings or hoops, position hot plate baked products for cooling and take prompt action to isolate substandard products12. comply with health, safety, food safety, allergen and organisational requirements throughout hot plate operations13. carry out cleaning and maintenance of equipment in accordance with Food Safety requirements and procedures.
14. operate within the limits of your own authority and capabilities
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 met2. why it is important to follow work instructions and product specifications or recipes throughout processing to ensure successful products3. how to recognise and report mixtures that do not meet specification4. how to prevent contamination and cross contamination and what might happen if this is not done5. what the lines and methods of effective communication are and why it is important to use them correctly6. personal protective clothing/equipment and working practices which apply to working with hot surfaces and products7. how to maintain mixture condition and deal with time constraints and variations to conditions throughout processing8. the method by which heat is transferred to products during hot plate griddling9. the physical changes that take place within bakery products during the griddling process, including the importance of steam generation within products10. the chemical changes within bakery products which produce flavour and colour11. why it is important to maintain the clean condition of the hot plate surface and replenish releasing agents
12. the aim and methods of effective cooling of products to maintain optimum condition of product