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Produce flour, dough and tray baked products

URN: PPL2PRD15
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing flour, dough and tray-baked products, as well as correctly storing those items not for immediate use. It also covers baking and deep frying products, such as biscuits and scones. Additionally it describes the importance of presenting cooked / regenerated products to  organisational standards.

This standard focuses on the technical knowledge and skills required to produce flour, dough and tray baked 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 flour, dough and tray baked products

Performance criteria

You must be able to:

1. Identify the number of portions required for service 2. Ensure that ingredients are of the type, quality and quantity required 3. Prepare ingredients using the appropriate basic preparation methods to meet quality and organisational requirements 4. Label any prepared ingredients clearly and accurately, and store in line with legal requirements 5. Make sure that flour, dough and tray baked products are of the type, quality and quantity required 6. Combine the flour, dough and tray baked products with other ingredients 7. Cook / regenerate flour, dough and tray baked products using the appropriate basic  cooking / regenerating methods to meet quality and organisational requirements 8. Use basic finishing methods to meet quality and organisational requirements 9. Label any prepared ingredients clearly and accurately, and store in line with legal requirements

Knowledge and Understanding

You need to know and understand:

1. Why it is essential that ovens should be at the correct temperature before baking commences 2. Why time and temperature are important when preparing, cooking / regenerating and  storing basic flour, dough and tray baked products 3. Why prepared basic flour, dough and tray baked products should be stored at the required safe temperature before cooking 4. Quality points to look for in basic flour, dough and tray-bake ingredients 5. The preparation and cooking / regenerating methods for basic flour, dough and tray baked products 6. How to identify when different flour, dough and tray baked products are cooked / regenerated to dish requirements 7. How to present flour, dough and tray baked products 8. What problems can occur while preparing and cooking / regenerating flour, dough and tray  baked products, and who you would report the problem to 9. How to ensure the products have the correct aroma, texture, temperature and consistency 10. Why it is important to follow dish instructions, and to use the correct equipment while portioning 11. Healthy eating options when preparing, cooking / regenerating and finishing basic flour,  dough and tray baked products

Scope/range

1. Ingredients
1.1 pre-prepared pastry
1.2 cake/sponge mixes
1.3 scone mix
1.4 dough mix
1.5 biscuit mix
1.6 tray bake mix

2. Basic preparation methods
2.1 mixing
2.2 kneading
2.3 greasing
2.4 creaming/beating
2.5 lining
2.6 melting
2.7 glazing
2.8 portioning
2.9 rolling
2.10 shaping
2.11 cutting

3. Flour, dough and tray baked products
3.1 pastry products
3.2 cakes/sponges
3.3 scones
3.4 dough products
3.5 biscuits
3.6 tray bakes

4. Basic cooking methods
4.1 baking
4.2 deep frying
4.3 regenerating (e.g. microwaving)

5. Basic finishing methods
5.1 dusting/sprinkling/dredging
5.2 filling
5.3 piping
5.4 spreading/coating
5.5 glazing
5.6 trimming
5.7 portioning

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PRD15

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

flour, dough, tray, baked