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Produce basic bread and dough products

URN: PPL2PRD11
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 2022

Overview

This standard is about producing, cooking and finishing basic bread and dough products. It covers how you would safely prepare the dish, appropriate cooking methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce basic bread and dough products; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Produce basic bread and dough products

Performance criteria

You must be able to:

1. Ensure that the preparation area is clean, undamaged and ready for use according to your workplace procedures 2. Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use 3. Check that all ingredients meet the dish, food safety and your workplace requirements 4. Prepare and cook the bread and dough products to meet dish requirements 5. Check the finished bread and dough product has the correct colour, texture and flavour 6. Finish and present the bread and dough products to meet customer and your workplace requirements 7. Store any cooked bread and dough products not for immediate use according to workplace and food safety requirements

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking and finishing basic bread and dough products 2. How to check that the ingredients meet your workplace requirements and are fit for use, of the correct quality and quantity 3. Why and to whom you should report any problems with the ingredients 4. How to carry out the relevant preparation, cooking and finishing methods for each product 5. Healthy eating options when preparing, cooking and finishing basic bread and dough products 6. How to present basic bread and dough products in a way that meets customers’ and your workplace requirements 7. The correct storage requirements for basic bread and dough products not for immediate consumption 8. The types of problems that may occur when preparing, cooking  and finishing basic bread and dough products and how to deal with them

Scope/range

1. Bread and dough products
1.1 bread dough
1.2 naan /pitta / pizza dough
1.3 soda bread dough
1.4 par-cooked products
1.5 gluten-free products

2. Preparation and Cooking methods
2.1 weighing / measuring
2.2 sieving
2.3 mixing
2.4 kneading
2.5 proving
2.6 knocking back
2.7 shaping
2.8 baking
2.9 frying

3. Finishing methods
3.1 glazing
3.2 filling
3.3 decorating / icing / dusting

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PRD11

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

basic, bread, dough