Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare yeast-based doughs.
- Cook yeast-based products.
- Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.
- Make food quality adjustments within scope of responsibility.
- Select baking conditions, required oven temperature and bake yeast-based bakery products.
- Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
- Decorate, present and store yeast-based products.
- Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.
- Visually evaluate yeast-based bakery products and adjust presentation.
- Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.
- Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
- Store yeast-based bakery products in appropriate environmental conditions.
- Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.