Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

This Unit is about preparing, cooking and finishing basic bread and dough products, for example:  buns  bread, bread rolls  naans  pitta breads  pizzas  soda bread dough

Assessor feedback on completion of Unit

Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products 1 © SQA 2010 Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products 2 © SQA 2010 Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

What you have to do What you must cover

The assessor must assess statements P1–P5 by direct observation. There must be performance evidence, gathered through observing the candidate’s work for: For statement P6, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’. C1 Bread and dough products (at least two from) (a) bun dough (b) bread dough P1 Check the ingredients to make sure that they meet quality (c) naan dough/pitta dough and quantity requirements of the dish. (d) pizza dough P2 Choose and use the right tools and equipment. (e) soda bread dough P3 Prepare and cook the ingredients to meet requirements. (f) par-cooked products P4 Make sure the bread and dough product has the correct colour, texture and finish. C2 Preparation and Cooking methods (at least seven from) P5 Present the bread and dough product to meet (a) weighing/measuring requirements. (b) sieving P6 Make sure the bread and dough product is at the correct (c) mixing/kneading temperature for holding and serving. (d) proving P7 Safely store any cooked bread and dough product not for (e) knocking back immediate use. (f) shaping (g) baking (h) frying

C3 Finishing methods (at least one from) (a) glazing (b) icing (c) filling (d) decorating

Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products 3 © SQA 2010 Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

Evidence Evidence description Date What you have to do What you must cover number At least two At least seven observations from At least one observations from observation from 3 5 7 1 2 4 6 P P P P P P P f f c c c a e a e g a b d b d h b d

1 2 1 2 3 1 1 1 1 2 2 2 2 2 2 3 3 3 C C C C C C C C C C C C C C C C C C

Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products 4 © SQA 2010 Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred

K1* How to make sure that the ingredients meet dish requirements.

K2* Quality points in ingredients for bread and dough products.

K3* What you should do if there are problems with the ingredients.

K4* How to use the correct tools and equipment required to prepare, cook and serve basic bread and dough products.

K5* How to correctly carry out the relevant cooking methods.

K6* Why it is important to use the correct tools, equipment and techniques.

K7* How to identify when bread and dough products have the correct colour, texture, and finish.

K8* How to carry out the relevant finishing methods.

K9 Correct temperatures and conditions for holding and serving bread and dough products.

K10 How to store bread and dough products.

K11* Healthy eating options when making bread and dough products.

Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products 5 © SQA 2010 Unit 2PR11 (F94F 04) Produce Basic Bread and Dough Products

Supplementary evidence

Evidence/Question Answer Date 1

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.