Learners Guide to Baking Using the Whisking Method

Learner's Guide

Manufacture craft baked flour confectionery products using the whisking method (No. 6)

Unit Std # 6
NQF Level 3
Credit(s) 12
Field NSB 06: Manufacturing, Engineering and Technology
Sub-Field Manufacturing and Assembly
Issue date: July 2002
Review date: TBA

Contents

Why am I doing this? 3
At the end of the module you will … 3
How to use this module 3
Introduction 4 – 5
Introduction baked flour confectionery products 6 – 11
The production of baked flour confectionery products 12 – 27
Prepare yourself for the processing of craft flour confectionery products using the whisking method 28 – 29
Bake flour confectionery products – Sponge cakes, Meringues and Swiss Rolls 30 – 37
Cake Sponge Making 38 – 48
Swiss Roll 49 – 55
Finishing and decorating craft flour confectionery products 56 – 65
Faults 66 – 68
Food safety practices and procedures 69 – 80
Cleaning and Sanitation – work environment & machines 81 – 85
Perform end of production activities 86 – 87
Summative Exercise 88 – 89
Self-assessment 90 – 93 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.

Introduction

This module will contribute to your full development within the baking manufacturing environment by providing