Be able to produce biscuits, cakes and sponges - VTCT

VRQ
Produce
biscuits, cakes
and sponges
UV31197
R/601/6569
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By signing this statement of unit achievement you are confirming that all learning outcomes, assessment
criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
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UV31197
Produce biscuits, cakes and
sponges
The aim of this unit is to develop your knowledge,
understanding and practical skills in the production of
biscuits, cakes and sponges. This unit gives you the
opportunity to be innovative by developing your own
recipes through research or from your own experience.
You will learn how to finish products, which will involve
decoration and filling techniques, in order to present
biscuits, cakes or sponges in ways that are innovative
but will also produce profitable results. You will also study
the safe and hygienic storage of products that have been
baked in advance.
UV31197_v6

Level
Credit value
GLH
3
6
49
Observation(s)
2
External paper(s)
0

Produce biscuits, cakes and
sponges
Learning outcomes
On completion of this unit you will:
1. Be able to produce biscuits, cakes and
sponges
2. Be able to finish biscuits, cakes and
sponges
Evidence requirements
1. Environment
Evidence for this unit may be gathered
within the workplace or realistic working
environment (RWE).
2. Simulation
Simulation may be used in this unit, where
no naturally occurring evidence is available.
3. Observation outcomes
Competent performance of Observation
outcomes must be demonstrated on
at least two occasions. Assessor
observations, witness testimonies and
products of work are likely to be the most
appropriate sources of performance
evidence. Professional discussion may be
used as supplementary evidence for those
criteria that do not naturally occur.
Assessed observations should not be
carried out on the same day for the
same learning outcome. There should be
sufficient time between assessments for
reflection and personal development.
You need to meet the same standard on a
regular and consistent basis. Separating
the assessments by a period of at least two
weeks is recommended as competence
must be demonstrated on a consistent and
regular basis.
4. Range
All ranges must be practically demonstrated
or other forms of evidence produced to
show they have been covered.
5. Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
6. Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes and
cover ranges in this unit. All outcomes and
ranges must be achieved.
7. External paper
There is no external paper requirement for
this unit.
UV31197
3

4
Achieving observations
and range
Achieving observation outcomes Achieving range
Your assessor will observe your performance
of practical tasks. The minimum number of
competent observations required is indicated in
the Evidence requirements section of this unit.
Criteria may not always naturally occur during
a practical observation. In such instances you
will be asked questions to demonstrate your
competence in this area. Your assessor will
document the criteria that have been achieved
through professional discussion and/or oral
questioning. This evidence will be recorded
by your assessor in written form or by other
appropriate means.
Your assessor will sign off a learning outcome
when all criteria have been competently
achieved.
UV31197
The range section indicates what must
be covered. Ranges should be practically
demonstrated as part of an observation. Where
this is not possible other forms of evidence may
be produced. All ranges must be covered.
Your assessor will document the portfolio
reference once a range has been competently
achieved.

Learning outcome 1
You can:
a. Perform operations in line with current
professional practices
b. Produce biscuits, cakes and sponges to
recipe specifications:
• using construction techniques
• using traditional, classical and modern
skills and techniques
• using culinary science
• using contemporary styles
c. Carry out quality checks during production
of biscuits, cakes and sponges
d. Correct products that do not meet quality
requirements
Observations
Be able to produce biscuits, cakes and sponges
*May be assessed by supplementary evidence.
Observation 1 2 Optional Optional
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
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6
Learning outcome 2
Be able to finish biscuits, cakes and sponges
You can:
a. Finish biscuits, cakes and sponges:
• using construction techniques
• using traditional, classical and modern
skills and techniques
• using culinary science
• using contemporary styles
b. Check the finished product meets dish
requirements
c. Present products to meet styles of service
d. Store biscuits, cakes and sponges correctly
*May be assessed by supplementary evidence.
Observation 1 2 Optional Optional
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
UV31197

You must practically demonstrate that you have:
Range
Used a minimum of 3 recipe techniques Portfolio reference
Construction
Traditional
Classical
Modern
Culinary science
Carried out quality checks on all products Portfolio reference
Correct weight for number of products needed
Texture of uncooked products
Texture of cooked products
Products cooked correctly
Used a minimum of 2 finishing methods Portfolio reference
Construction techniques
Traditional, classical and modern skills and techniques
Culinary science
Contemporary styles
It is strongly recommended that all range items are practically demonstrated. Where this is not
possible, other forms of evidence may be produced to demonstrate competence.
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You must practically demonstrate that you have:
Used a minimum of 8 finishing products Portfolio reference
Buttercream
Pastry cream
Whipped cream
Jams
Chocolate
Fondant
Royal icing
Meringue
Fresh fruit
Ganache
Chibouste
Mousseline
Diplomat
Praline
Bavarois/mousse
Lemon curd
Checked products meet all dish requirements Portfolio reference
Colour
Texture
Aroma
Decoration
It is strongly recommended that all range items are practically demonstrated. Where this is not
possible, other forms of evidence may be produced to demonstrate competence.
UV31197

You must practically demonstrate that you have:
Presented products for all styles of service Portfolio reference
Individual plated portion
Portioned at the table
Used a minimum of 2 storage methods Portfolio reference
Airtight container
Refrigeration
Freezing
It is strongly recommended that all range items are practically demonstrated. Where this is not
possible, other forms of evidence may be produced to demonstrate competence.
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Developing knowledge
Achieving knowledge outcomes
You will be guided by your tutor and assessor
on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:
• Projects
• Observed work
• Witness statements
• Audio-visual media
• Evidence of prior learning or attainment
• Written questions
• Oral questions
• Assignments
• Case studies
• Professional discussion
Where applicable your assessor will integrate
knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.
When a criterion has been orally questioned
and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.
*This is not an exhaustive list.
UV31197

Knowledge
Learning outcome 1
Be able to produce biscuits, cakes and sponges
You can: Portfolio reference
e. Identify potential faults for a range of biscuits, cakes and sponges
f. Explain techniques for the production of biscuits, cakes and
sponges, including:
• construction
• traditional, classical and modern skills and techniques
• culinary science
• contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for
biscuits, cakes and sponges
i. Explain the effect of preparation and cooking methods on the end
product
j. Describe how to control time, temperature and environment to
achieve desired outcome when producing biscuits, cakes and
sponges
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Learning outcome 2
Be able to finish biscuits, cakes and sponges
You can: Portfolio reference
e. Identify relevant fillings, glazes, creams and icings for biscuits,
cakes and sponges
f. Identify ingredients in biscuits, cakes and sponges that may cause
allergic reactions
g. Calculate food costs for producing biscuits, cakes and sponges
h. Explain how food costs and other factors affect profit when
producing biscuits, cakes and sponges
UV31197

Unit content
This section provides guidance on the recommended knowledge and skills required to enable you
to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the
opportunity to cover all of the unit content.
Outcome 1: Be able to produce biscuits, cakes and sponges
Current professional practices: Personal
hygiene, hygienic and safe techniques,
hygienic and safe use of tools and
equipment.
Recipe specifications: Construction
techniques (sugar batter, flour batter,
blending), traditional (Christmas cake,
simnel cake), classical (Victoria sponge,
Dundee cake), modern techniques
(muffins, cupcakes), culinary science
(panary aeration, chemical aeration,
lamination), contemporary styles (individual
portion, Eastern/Indian ingredients).
Biscuits, cakes and sponges: Varieties of
tuiles (coconut, almond, dentelles, au grué
de cacao), sable, Viennese, japonaise,
joconde, Dutch biscuits, Madeira, sacher
sponge, fruit cake (Dundee), pain de
gênes, lemon cake, parkin, Swiss roll,
genoise, financiers.
Checks: Ingredients (colour, aroma,
texture, weight), cooking temperature,
cooking time.
Correct products: Cover cakes during
cooking, cool cakes in their tins.
Faults: Overcooked (dark brown colour,
hard texture), undercooked (pale
colour, poor crumb), cooked too quickly
(undercooked in the middle).
Techniques: Construction techniques
(sugar batter, flour batter, blending),
traditional, classical and modern
techniques (sifting, mixing, rolling, rubbing,
creaming, whipping, piping, blending,
whisking, boiling), culinary science (adding
yeast, adding bicarbonate of soda,
laminating with fat), contemporary styles
(individual portion, adding Eastern/Indian
ingredients).
Flavour combinations: Vanilla, chocolate,
coffee, almond, dried fruit, fruit jams,
walnut, lemon, orange, banana, ginger,
spices.
Considerations: Plasticity of fat used, fats
add moisture, eggs provide structure and
appearance, dried fruits absorb flavours.
Effects: Sifting (removes lumps), mixing
(blends ingredients), rolling (defines
shape), rubbing (produces a rougher
blend), creaming (adds air while mixing),
whipping (aerates), piping (final shape of
the product), blending (mixing ingredients),
whisking (aeration), boiling (infuses flavour
into fruit).
Control time, temperature and
environment: Set oven timer, preheat
oven to desired temperature, avoid opening
the oven during cooking, sufficient lighting.
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Outcome 2: Be able to finish biscuits, cakes and sponges
Finishing: Construction techniques
(decoration, tiers), traditional and classical
(as defined in recipes), modern techniques
(alternative flavours/ingredients in
finishing), culinary science (decoration will
not adversely affect product), contemporary
styles (modern appearance).
Dish requirements: Colour, texture,
aroma, decoration.
Presentation: Self-service (individual
portion), table service (individual portion,
portioned at the table).
Correct storage: Airtight container,
refrigeration, freezing, labelled, dated, useby
date.
Fillings, glazes, creams and icings:
Buttercream, pastry cream, whipped
cream, jams, chocolate, fondant, ganache,
royal icing, meringue, fresh fruit, chibouste,
mousseline, diplomat, praline, bavarois/
mousse, lemon curd.
Allergic reactions: Wheat products, milk
products, eggs, seeds, nuts, gelatine.
Food costs: Purchase price of ingredients.
How food costs and other factors
affect profit: Food costs, staffing costs,
overheads (power, lighting, equipment, rent
and rates), net profit, gross profit, selling
price.
UV31197