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 Ð'... 3

How to use this module 3

Introduction 4 Ð'- 5

Introduction baked flour confectionery products 6 Ð'- 11

The production of baked flour confectionery products 12 Ð'- 27

Prepare yourself for the processing of craft flour confectionery products using the whisking method 28 Ð'- 29

Bake flour confectionery products Ð'- Sponge cakes, Meringues and Swiss Rolls 30 Ð'- 37

Cake Sponge Making 38 Ð'- 48

Swiss Roll 49 Ð'- 55

Finishing and decorating craft flour confectionery products 56 Ð'- 65

Faults 66 Ð'- 68

Food safety practices and procedures 69 Ð'- 80

Cleaning and Sanitation Ð'- work environment & machines 81 Ð'- 85

Perform end of production activities 86 Ð'- 87

Summative Exercise 88 Ð'- 89

Self-assessment 90 Ð'- 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 recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this module are essential for social and economic transformation and upliftment within the baking manufacturing and processing environment.

You should have completed the module below before continuing with this module:

Demonstrate understanding of and use the number system.

Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time.

Read and respond to a range of text types.

Understanding of health and safety requirements in a baking environment.

The scope of this module is for anyone 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.

The context of this module the manufacturing of craft flour confectionery products using the whisking method includes sponge cakes, Swiss rolls and meringues. Recipes must include working from scratch and using premixes. The finishing and basic decoration includes spreading, dipping, dusting, piping techniques, rosettes and rope design.

Definition of Terms

Word Meaning

Coat Refers to covering a cake with a topping, cream or almond paste.

Confectionery Refers to a generic term for cakes, pastries, gateaux, torten, fancy etc. normally used in a bakery, but excluding bread.

Craft Refers to art or dexterity

Dust Refers to sprinkling of flour or sieving of icing sugar.

Food safety practices and procedures Refer to good manufacturing practices, monitoring critical control points, HACCP's, practices against food contamination and personal hygiene.

Glaze Refers to iced, glossy or lustrous.

Protective clothing/gear Refers to clothing that safeguards the person and the product.

Pipe Refers to mixtures that are extruded through a plain or fancy piping tube to form a shape.

Standard operating procedures Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

Whisk Refers to the method used to aerate egg and sugar batters.

Introduction baked flour confectionery products

What products are produced in your workplace?

Your workplace is part of the confectionery sector within the food processing industry. The

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