Principles of producing basic pastry products UV21141 R/502/8288 Learner name:
VRQ
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VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.
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UV21141
Principles of producing basic pastry products The aim of this unit is to develop the knowledge and understanding required for the production of basic pastry products. You will study the quality points in pastry ingredients and the tools and equipment needed. You will also learn cooking methods used in the production of basic pastry items, ensuring that finished items meet dish requirements. You will learn how to complete the pastry goods for service using different finishing methods and how to store items which are not needed immediately.
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Level
2 Credit value
1 GLH
8 Observation(s)
0 External paper(s)
0
Principles of producing basic pastry products Learning outcomes On completion of this unit you will:
1.
Know how to cook basic pastry products
2.
Know how to finish basic pastry products
Evidence requirements 1.
Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
2.
Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.
3.
External paper There is no external paper requirement for this unit.
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Developing knowledge
Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: • • • • • • • • • •
Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
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Knowledge Learning outcome 1
Know how to cook basic pastry products You can:
Portfolio reference
a. Outline the quality points of ingredients used to cook pastry products
b. Describe how to deal with problems with ingredients c. Describe the importance of following the recipe when preparing pastry products
d. Describe how to use tools and equipment when preparing and cooking pastry products
e. State the importance of using the correct tools and equipment to cook pastry products
f.
Describe preparation methods for pastry products
g. Describe cooking methods for pastry products h.
State the required temperature when cooking pastry products
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Learning outcome 2
Know how to finish basic pastry products You can:
a. Describe how to identify when pastry products have the correct colour, texture and flavour
b. State how to store pastry products after preparation and cooking c. State healthy eating considerations when producing pastry dishes
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Portfolio reference
Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
Outcome 1: Know how to cook basic pastry products Quality points of ingredients: Flour, eggs, sugar, fats, appearance, colour, aroma.
Importance: Safety, hygiene, organisational standards, customer satisfaction.
Problems with ingredients: Out of date, incorrect order, quality not as expected.
Preparation methods: Weighing, measuring, rolling, mixing, creaming, beating, whisking, folding in, rubbing in, kneading, greasing, lining, shaping.
Deal with problems with ingredients: Correct storage conditions (dry, dark, cool), freshness, inform supervisor, return to suppliers, dispose of spoilage. The importance of following the recipe: Organisational standards, customer satisfaction, quality product.
Cooking methods: Baking. Temperature: 180ºC - 230ºC.
Tools and equipment: Bowls, measuring jugs, scales, sieves, spoons, whisks, spatulas, palate knives, rolling pins, baking trays, cutters, cooling racks.
Outcome 2: Know how to finish basic pastry products Correct colour, texture and flavour: Golden colour, rich flavour, good crumb, springy texture, crisp texture. Store pastry products: Airtight containers, greaseproof paper, refrigeration (cream), labelled, dated. Healthy eating considerations: Reduced fat, reduced sugar, wholemeal flour, portion control.
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Notes
Use this area for notes and diagrams
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