<p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>This Unit is about cooking and finishing simple bread and dough products, for example:  freshly made dough  ready made par-cooked dough</p><p>You will use the following cooking and finishing methods:  baking  reheating  glazing</p><p>Assessor feedback on completion of Unit</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 1 © SQA 2010 Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.</p><p>Candidate Signature Date </p><p>I confirm that the candidate has achieved all the requirements of this Unit.</p><p>Assessor Signature Date </p><p>Countersigning Assessor Signature (if applicable) Date </p><p>I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.</p><p>Internal Verifier Signature Date </p><p>Countersigning Internal Verifier (if applicable) Date </p><p>External Verifier Initial and Date (if sampled)</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 2 © SQA 2010 Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>What you have to do What you must cover</p><p>The assessor must assess statements P1–P4 by direct observation. There must be performance evidence, gathered through observing the candidate’s work for: P1 Check the products to make sure they are fit for cooking. P2 Choose the correct tools and equipment to prepare and C1 Bread and dough product (at least one from) bake bread and dough products. (a) freshly made dough P3 Prepare and finish the product as required. (b) ready made par-cooked dough P4 Make sure the bread and dough product is at the correct temperature for holding and serving. C2 Preparation and finishing methods (at least two from) P5 Safely store any cooked bread and dough product not for (a) baking immediate use. (b) reheating (c) glazing</p><p>Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 3 © SQA 2010 Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>Evidence Evidence description Date What you have to do What you must cover number At least one At least two observations from observation from 1 2 3 4 5 P P P P P c a b a b</p><p>2 1 1 2 2 C C C C C</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 4 © SQA 2010 Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred</p><p>K1* How to store uncooked bread and dough products.</p><p>K2* How to check to make sure bread and dough products are fit for preparation and baking.</p><p>K3* What you should do if there are problems with the products.</p><p>K4* The right tools and equipment for the following preparation and finishing methods: baking, reheating, glazing.</p><p>K5* Why it is important to use the correct tools and equipment.</p><p>K6* How to use the following cooking and finishing methods correctly: baking, reheating, glazing.</p><p>K7* Correct temperatures for holding and serving simple bread and dough products.</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 5 © SQA 2010 Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products</p><p>Supplementary evidence</p><p>Evidence/Question Answer Date 1</p><p>2</p><p>3</p><p>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.</p><p>Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products 6 © SQA 2010</p>