Principles of preparing, cooking and finishing basic pastry products UV21144 R/502/8310 Learner name: VRQ Learner number:
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UV21144 Principles of preparing, cooking and finishing basic pastry products The aim of this unit is to develop the knowledge and understanding required to produce pastry products. You will begin by studying the quality points in pastry ingredients and the tools and equipment needed throughout preparation. You will also learn about the cooking methods used for the production of basic pastry items, ensuring that the finished items meet dish requirements. You will learn how to finish the pastry goods for service using different finishing methods and how to store items which are not needed immediately. UV21144_v5
Level 2 Credit value 2 GLH 9 Observation(s) 0 External paper(s) 0
Principles of preparing, cooking and finishing basic pastry products Learning outcomes On completion of this unit you will: 1. Know how to prepare basic pastry products 2. Know how to cook and 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. UV21144 3
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. 4 UV21144
Knowledge Learning outcome 1 Know how to prepare basic pastry products You can: Portfolio reference a. Outline quality points in pastry ingredients b. Describe the importance of following the recipe when preparing pastry products c. Describe preparation methods for pastry products d. State the tools and equipment required to carry out different preparation methods e. Describe how to deal with problems with pastry ingredients f. Describe how to store pastry products after preparation UV21144 5
Learning outcome 2 Know how to cook and finish basic pastry products You can: Portfolio reference a. State the importance of using the correct equipment and techniques when cooking pastry products b. Describe cooking methods for different types of pastry products c. Describe finishing methods for pastry products d. Describe how to identify when pastry products meet dish requirements for colour, flavour, texture and finish e. State healthy eating considerations when making pastry products 6 UV21144
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 prepare basic pastry products Ingredients: Flour, eggs, sugar, fats. Quality points: Appearance, colour, aroma. Importance of following the recipe: Organisational standards, customer satisfaction, quality product. Preparation methods: Weighing, measuring, rolling, mixing, creaming, beating, whisking, folding in, rubbing in, kneading, greasing, lining, shaping. Tools and equipment: Bowls, measuring jugs, scales, sieves, spoons, whisks, spatulas, palate knives, rolling pins, baking trays, cutters, cooling racks. Problems with pastry: Overcooked (reduce cooking time), under cooked (increase cooking time), shrinkage (rest pastry before cooking). Store pastry products: Airtight containers, greaseproof paper, refrigeration (cream), labelled, dated. Outcome 2: Know how to cook and finish basic pastry products Importance of using the correct equipment and techniques: Quality of finished product, safety, hygiene, organisational standards, customer satisfaction. Cooking methods: Baking. Finishing methods: Glazing, piping, filling, icing, spreading, smoothing, dredging. Requirements for colour, flavour, texture and finish: Golden colour, rich flavour, good crumb, springy texture, crisp texture. Healthy eating considerations: Reduced fat, reduced sugar, wholemeal flour, smaller portions. UV21144 7
Notes Use this area for notes and diagrams 8 UV21144