Preparing and Cooking Dough Products

1 Prepare dough products

• Products: white dough, wholemeal dough, bread and rolls, naan, pitta bread, pizza dough, soda bread dough, bun dough
• Ingredients for dough products: flour including strong plain white, wholemeal, wholegrain, flour improvers, yeast including dried, fresh, other ingredients including fats, eggs, water, milk, salt, seeds
• Quality points in ingredients: appearance, colour, odour, and flavour
• Tools and equipment: proving cabinet, mixers and attachments, small equipment including trays, tins, weighing scales, scrapers, brushes, cloths, knives
• Preparation methods: weighing, measuring, sieving, mixing, kneading, proving, knocking back, shaping

2 Cook dough products

• Tools and equipment: ovens, small equipment including trays, tins, cooling racks, scrapers, brushes, cloths, knives
• Cooking methods: baking, deep frying
• Qualities: flavour, colour, texture, crumb colour, bread formulation, freshness, protein content

3 Finish dough products

• Finishing methods: egg wash, flour, seeds, bun wash, sugar, quality of products, identification of possible faults in yeast dough products
• Presentation: style, flair, modern, traditional, experimental
• Safe storage: suitable containers, freezer, bags, wrappers, appropriate temperatures

4 Work as an effective member of the team

• Communication:
• ~spoken e.g., tone of voice, terminology
• ~written e.g., documents, forms, reports, presentations
• ~body language e.g., posture
• Situations: formal, informal, queries or requests, complaints
• Codes of conduct: workplace policies, rules and procedures
• Reporting: supervisor, line manager, challenges, issues, queries

5 Follow health and safety procedures

• Common workplace hazards: slips, trips, falls, breakages, hot surfaces, chemicals
• Health and safety procedures: following fire regulations, fire drills, evacuation, manual handling, safe use of chemicals, report accidents, first aid
• Workplace emergencies: accidents, fire, breaches of security, illness
• Emergency procedures: raising alarm, calling emergency services, firefighting equipment, evacuation procedures
• Security procedures: control of keys, electronic systems, surveillance, control of entrances and exits, staff and visitor identity badge, reporting of suspicious persons and packages to line manager

6 Follow hygiene procedures

• Personal hygiene:
• ~clean clothing, footwear and headgear
• ~hair neat and tidy
• ~wear a head covering e.g., hairnet, hat
• ~washing hands
• ~no jewellery
• ~cover cuts and grazes
• ~report illness and infections to the proper person
• Cleanliness of work areas: clean cloths for wiping and cleaning between tasks, equipment used for preparing, displaying and serving food are clean and in good condition, waste disposed of promptly, hygienically and appropriately, use of correct cleaning chemicals
• Handling and storing food:
• ~covering food, separation of raw and cooked food, contact surfaces and equipment,
• ~storage temperatures e.g., fridge, freezer
• ~food labelling and dates
• ~food temperatures e.g., cooking, serving re-heating
• ~cleaning and washing-up procedures
• ~handling of food waste