Manufacture craft baked flour confectionery products using the whisking method (No. 6)
Unit Std #6
FieldNSB 06: Manufacturing, Engineering and Technology
Sub-FieldManufacturing and Assembly
Issue date:July 2002
Why am I doing this?3
At the end of the module you will 3
How to use this module3
Introduction baked flour confectionery products6 11
The production of baked flour confectionery products12 27 Prepare yourself for the processing of craft flour confectionery products using the whisking method28 29 Bake flour confectionery products Sponge cakes, Meringues and Swiss Rolls30 37 Cake Sponge Making38 48
Swiss Roll49 55
Finishing and decorating craft flour confectionery products56 65 Faults66 68
Food safety practices and procedures69 80
Cleaning and Sanitation work environment & machines81 85 Perform end of production activities86 87
Summative Exercise88 89
Why am I doing this?
This module is for anyone working in a craft baking environment who is responsible for the manufacturing of craft flour confectionery products using the whisking method and basic decorating of the baked craft flour confectionery products.
At the end of this module you will be able to demonstrate knowledge of:
1.The production of craft flour confectionery products using the whisking method. 2.Planning and preparing for the processing of craft flour confectionery products using the whisking method. 3.Baking craft flour confectionery products.
4.Finishing and decorating craft flour confectionery products. 5.Performing end of production activities.
How to use this module:
When you see this sign you must do an activity or conduct an experiment.
This module will contribute to your full development within the baking manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this module are essential for social and economic transformation and upliftment within the baking manufacturing and processing environment.
You should have completed the module below before continuing with this module:
Demonstrate understanding of and use the number system.
Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time. Read and respond to a range of text types.
Understanding of health and safety requirements in a baking environment.
The scope of this module is for anyone who is responsible for the manufacturing of craft flour confectionery products using the whisking method and basic decorating of the baked craft flour confectionery products.
The context of this module the manufacturing of craft flour confectionery products using the whisking method includes sponge cakes, Swiss rolls and meringues. Recipes must include working from scratch and using premixes. The finishing and basic decoration includes spreading, dipping, dusting, piping techniques, rosettes and rope design.
Definition of Terms
CoatRefers to covering a cake with a topping, cream or almond paste. ConfectioneryRefers to a generic term for cakes, pastries, gateaux, torten, fancy etc. normally used in a bakery, but excluding bread. CraftRefers to art or dexterity
DustRefers to sprinkling of flour or sieving of icing sugar. Food safety practices and proceduresRefer to good manufacturing practices, monitoring critical control points, HACCP's, practices against food contamination and personal hygiene. GlazeRefers to iced, glossy or lustrous.
Protective clothing/gearRefers to clothing that safeguards the person and the product. PipeRefers to mixtures that are extruded through a plain...