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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1. Learners Guide To Baking Using The Whisking Method
   

   Learners Guide to Baking using the Whisking Method. Learner's Guide Manufacture
   craft baked flour confectionery products using the whisking method (No. ... ...