Prepare, Cook and Finish Simple Bread and Dough Products

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

1 — Know how to check bread and dough products in advance of baking.

Assessment Criteria

• 1.1
  State how to check that bread and dough products are fit for preparation and baking.
• 1.2
  Describe what to do if there any problems with the products.

2 — Be able to cook simple bread and dough products.

Assessment Criteria

• 2.1
  Check that the products are suitable for cooking.
• 2.2
  Choose the correct tools and equipment to prepare and bake bread and dough products.
• 2.3
  Prepare the products as required.

3 — Know about cooking methods and equipment for cooking simple bread and dough products.

Assessment Criteria

• 3.1
  State the correct tools and equipment to use for different preparation methods.
• 3.2
  State the importance of using the correct tools and equipment.
• 3.3
  Describe how to carry out different cooking methods correctly.

4 — Be able to finish simple bread and dough products.

Assessment Criteria

• 4.1
  Finish the product as required.
• 4.2
  Check that bread and dough product is at the correct temperature for holding and serving.

5 — Know how to finish simple bread and dough products.

Assessment Criteria

• 5.1
  State the correct tools and equipment for different finishing methods.
• 5.2
  Describe how to use different finishing methods correctly.
• 5.3
  State the correct temperature for holding and serving simple bread and dough products.

6 — Be able to store bread and dough products.

Assessment Criteria

• 6.1
  Safely store any cooked bread and dough product not for immediate use.

7 — Know how to store bread and dough products.

Assessment Criteria

• 7.1
  State how to store uncooked bread and dough products.