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......

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Title: Learners Guide To Baking Using The Whisking Method
Approximate Word Count: 18129
Approximate Pages: 73 (250 words per double-spaced page)

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