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Produce products from pre-mixed ingredients

URN: PPL2PRD16
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 2022

Overview

This standard is about how you produce, cook / regenerate and finish basic products from pre-mixed ingredients. It covers how you would safely prepare the products, appropriate cooking / regenerating methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce products from pre-mixed ingredients; 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 products from pre-mixed ingredients

Performance criteria

You must be able to:

1. Make sure that the preparation area is clean, undamaged and ready for use according to your workplace procedures 2. Make sure 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 product, portions, food safety and your workplace requirements 4. Prepare the ingredients to meet dish requirements 5. Label and store products not for immediate use according to workplace and food safety requirements 6. Check that all ingredients meet the product, portions, food safety and your workplace requirements 7. Cook / regenerate the ingredients to meet dish requirements 8. Make sure the finished product has the correct colour, texture and flavour 9. Check that the product is cooked / regenerated and held at the correct temperature 10. Finish and present the product to meet customer and your workplace requirements 11. Store any cooked 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 products from pre- mixed ingredients 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. Why it is essential that ovens should be at the correct temperature before baking commences 5. How to carry out the relevant preparation, cooking / regenerating and finishing methods for each dish 6. The correct storage requirements for products made from pre-mixed ingredients not for immediate consumption 7. Healthy eating options when preparing, cooking / regenerating and finishing products from  pre-mixed ingredients 8. How to present products from pre-mixed ingredients in a way that meets customers’ and your workplace requirements 9. The correct storage requirements for products made from pre-mixed ingredients not for immediate consumption 10. The types of problems that may occur when preparing, cooking / regenerating  and finishing products from pre-mixed ingredients and how to deal with these

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. Basic cooking methods
3.1 baking
3.2 deep frying
3.3 regenerating (e.g. microwaving)

4. Basic finishing methods
4.1 dusting / sprinkling / dredging
4.2 filling
4.3 piping
4.4 spreading / coating
4.5 glazing
4.6 trimming

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

PPL2PRD16

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

flour, dough, tray, baked