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Demonstrate knowledge of bakery science

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					TH/05/0003/05

Demonstrate knowledge of bakery science

level: credit: final date for comment: expiry date: sub-field: purpose:

5 8 December 2011 December 2012 Pastry This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: describe the history and processes of baking; analyse the scientific principles of baking; analyse the functions and interactions of bakery ingredients; evaluate the uses of premixes, concentrates, and frozen doughs; determine the process and methods of aeration; perform bakery trade calculations; and evaluate the nutritional aspects of bakery products. Open. N/A. N/A 1 Definition Bakery refers to a craft bakery or production plant baking facility such as a bread, biscuit, or pastry manufacturer. Bakers percent refers to measuring the weight of individual ingredients as a percentage of the total flour weight. Accepted industry practice refers to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements. 2 Performance must be consistent with documented organisational policies and procedures.

entry information: accreditation option: moderation option: special notes:

Mauritius Qualifications Authority 2009

TH/05/0003/05

Demonstrate knowledge of bakery science

Elements and Performance criteria
element 1 Describe the history and processes of baking. performance criteria 1.1 The history of baking is outlined in terms of its origin and evolution from the ancient Egyptian period through to modern day. The importance of cereals is stated in terms of world usage and importance to the baking industry. The baking process is outlined in terms of sequential steps. Range ingredient storage, ingredient preparation, weighing, mixing, baking, cooling, finishing, packing.

1.2

1.3

1.4

Bread, cake, biscuit, and pastry processes are compared in terms of the number and sequence of processing steps. Range ingredient storage, ingredient preparation, weighing, mixing, sheeting, shaping, laminating, baking, proving, tinning, traying, depositing, baking, cooling, slicing, finishing, packing.

element 2 Analyse the scientific principles of baking. performance criteria 2.1 Principles of temperature and temperature measurement are explained in terms of the effect on mixing and baking doughs and batters. Principles of energy are explained in terms of the effect on mixing and baking doughs and batters. Range 2.3 heat, work.

2.2

Doughs, batters, and baked products are classified in terms of their states of matter. Range solids, liquids, gases, emulsions, suspensions, foams.

Mauritius Qualifications Authority 2009

TH/05/0003/05

Demonstrate knowledge of bakery science

2.4

Differing pH levels are assessed in terms of their effect on doughs and batters. Range yeast fermentation, staling and spoilage, sourdough breads, aerating agents.

element 3 Analyse the functions and interactions of bakery ingredients. performance criteria 3.1 Primary ingredients are described in terms of their origin, form, function, and use. Range 3.2 flour, salt, water, sugar, cereal ingredients, fats, yeast, milk.

Secondary ingredients are described in terms of their manufacture, form, function, and use. Range chocolate, sweeteners, dough conditioners, emulsifiers, improvers, flour treatment agents, oxidising agents, aerating agents, acidity regulators, processing aids, fat replacers, enzymes.

3.3 3.4

Flavours, colours, and spices are described in terms of their function and use. Ingredients are evaluated in terms of their chemical and non-chemical properties. Ingredients are assessed in terms of the chemical reactions and interactions that take place during baking processes.

3.5

element 4 Evaluate the uses of premixes, concentrates, and frozen doughs. performance criteria 4.1 Premixes and concentrates are classified according to recipe formulation and use. Frozen doughs are classified according to recipe formulation and degree of processing.

4.2

Mauritius Qualifications Authority 2009

TH/05/0003/05

Demonstrate knowledge of bakery science

4.3

Premixes, concentrates, and frozen doughs are assessed in terms of their advantages and disadvantages. Range product quality, product range, type of bakery, baker’s skill level, consumer preference, shelf life.

4.4 element 5

Methods for using premixes, concentrates, and frozen doughs are described.

Determine the process and methods of aeration. performance criteria 5.1 5.2 Aeration is defined by its function. The process of aerating doughs and batters is evaluated in terms of its importance to baking. Methods of aerating doughs and batters are assessed in terms of mechanical, biological, physical, and chemical processes.

5.3

element 6 Perform bakery trade calculations. performance criteria 6.1 Imperial and US measurements are converted to metric measurements. Range 6.2 volume, weight, mass, length.

Procedures for accurately weighing ingredients are stated in accordance with accepted industry practice. Range cleanliness, taring of weighing equipment, calibration of weighing equipment, recipe specifications, scheduled production, separation of reactive ingredients, ingredient water absorption, sequence.

6.3 6.4

Recipes in bakers percent are calculated. The weight of dough required to produce a set number of product units is calculated. The cost of a recipe is calculated. Range ingredients, labour, profit, quantity, GST.

6.5

Mauritius Qualifications Authority 2009

TH/05/0003/05

Demonstrate knowledge of bakery science

6.6 element 7

The cost of adjusting a recipe to improve the quality of a product is calculated.

Evaluate the nutritional aspects of bakery products. performance criteria 7.1 Daily nutrient and food intake requirements for people are stated. Range 7.2 gender, age, level of activity.

Bread is assessed in terms of its nutritional value. Range proteins, carbohydrates, fibre, vitamins, minerals, fats.

7.3

Cakes are assessed in terms of their nutritional value. Range proteins, carbohydrates, fibre, vitamins, minerals, fats.

7.4

Biscuits are assessed in terms of their nutritional value. Range proteins, carbohydrates, fibre, vitamins, minerals, fats.

7.5

Pastry and pastry products are assessed in terms of their nutritional value. Range proteins, carbohydrates, fibre, vitamins, minerals, fats.

7.6

Bakery products are assessed in terms of their finished moisture content. Range bread, cakes, biscuits, pastry, pastry products.

7.7

Bakery products are assessed in terms of dietary and cultural requirements. Range low fat, low sugar, dietary intolerances, halal, kosher, vegetarian, vegan.

Comments on this unit standard Please contact the MQA if you wish to suggest changes to the content of this unit standard Please note Providers must be accredited by the Mauritius Qualifications Authority.

Mauritius Qualifications Authority 2009


				
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