Table of Contents
Task B-9 Prepares pre-ferment
Task Descriptor
Preparing pre-ferment is the first step in making pre-fermented goods. Strict adherence to formulations is important for producing quality products. Bakers combine ingredients and oversee the full development of the pre-ferment.
B-9.01 - Mixes ingredients for pre-ferment
B-9.01 - Mixes ingredients for pre-ferment
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-9.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-9.01.02P |
assemble ingredients |
ingredients are assembled according to formulation |
| B-9.01.03P |
scale ingredients |
ingredients are scaled according to formulation |
| B-9.01.04P |
determine mixing speeds and times |
mixing speeds and times are determined according to formulation |
| B-9.01.05P |
add ingredients in sequence |
ingredients are added in sequence according to formulation |
| B-9.01.06P |
mix ingredients |
ingredients are mixed according to formulation |
Range of Variables
- tools and equipment include: scales, mixers, thermometers
- ingredients include: flour, water, yeast, sourdough starter, sugar, salt
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-9.01.01L |
demonstrate knowledge of pre-ferments, their properties, characteristics and applications |
identify types of pre-ferments used for doughs, and describe their properties, characteristics and applications |
| identify factors to consider when processing ingredients for pre-ferments |
| identify ingredients used in pre-ferments, and describe their properties and functions |
| identify dietary requirements specific toingredients for pre-ferments |
| identify pre-ferment and fermentation process |
| B-9.01.02L |
demonstrate knowledge of procedures used to mix ingredients for pre-ferments |
identify tools and equipment used to mix ingredients for pre-ferments, and describe their procedures for use |
| describe procedures used to mix ingredients for pre-ferments |
Range of Variables
- types of pre-ferments include: biga, poolish, sourdough, sponge, pâte fermentée
- factors include: environment, ingredient temperature, water temperature, machine friction
- ingredients include: flour, water, yeast, sourdough starter, sugar, salt
- dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
- tools and equipment include: scales, mixers, thermometers
B-9.02 - Manages pre-ferment process
B-9.02 - Manages pre-ferment process
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-9.02.01P |
maintain humidity and temperature while fermenting |
humidity and temperature are maintained while fermenting |
| B-9.02.02P |
maintain sourdough starter |
sourdough starter is maintained according to formulation, feeding schedule and factors |
| B-9.02.03P |
assess pre-ferment |
pre-ferment is assessed by sensory inspection |
Range of Variables
- factors include: environment, ingredient temperature, water temperature, machine friction
- sensory inspection includes: sight, taste, touch, smell
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-9.02.01L |
demonstrate knowledge of pre-ferments, their properties, characteristics and applications |
identify types of pre-ferments, and describe their properties, characteristics and applications |
| B-9.02.02L |
demonstrate knowledge of pre-ferment process |
identify types of pre-ferment process according to type |
| identify factors to consider when managing the pre-ferment process |
| B-9.02.03L |
demonstrate knowledge of pre-fermentation process |
describe the chemical reaction of the pre-fermentation process |
| B-9.02.04L |
demonstrate knowledge of procedures used to manage pre-ferment process |
identify tools and equipment used to manage pre-ferment process, and describe their procedures for use |
| describe procedures used to control pre-ferment temperature |
| describe sensory inspection performed to assess pre-ferment |
| determine fermentation duration |
Range of Variables
- types of pre-ferments include: biga, poolish, sourdough, sponge, pâte fermentée
- factors include: environment, ingredient temperature, water temperature, machine friction
- sensory inspection includes: sight, taste, touch, smell
Task B-10 Prepares dough
Task Descriptor
Preparing dough is the first step in making fermented goods. Strict adherence to formulations is important for producing quality products. Bakers combine ingredients and oversee the full development of the dough. This could include the addition of a pre-ferment.
B-10.01 - Manages dough temperature
B-10.01 - Manages dough temperature
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-10.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-10.01.02P |
calculate required dough temperature (RDT) |
RDT is calculated according to data, formulation and environment |
| B-10.01.03P |
calculate machine friction factor |
machine friction factor is calculated according to formulation |
| B-10.01.04P |
calculate required water temperature (RWT) |
RWT is calculated according to RDT |
| B-10.01.05P |
measure final dough temperature (FDT) |
FDT is measured according to thermometer reading |
| B-10.01.06P |
control temperature of final dough |
final dough temperature is controlled by environmental condition (warmer or cooler) |
Range of Variables
- tools and equipment include: water meters, thermometers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-10.01.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods, and describe their properties, characteristics and applications |
| identify types of fermented goods, and describe their properties, characteristics and applications |
| B-10.01.02L |
demonstrate knowledge of pre-fermentation and fermentation processes |
describe pre-fermentation and fermentation processes |
| B-10.01.03L |
demonstrate knowledge of procedures used to manage dough temperature |
identify tools and equipment used to manage dough temperature, and describe their procedures for use |
| describe procedures used to calculate and control dough temperature |
| describe procedures used to calculate machine friction factor |
| describe procedures used to calculate water temperature |
| describe procedures used to control final dough temperature |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- tools and equipment include: water meters, thermometers
B-10.02 - Mixes ingredients for fermented goods
B-10.02 - Mixes ingredients for fermented goods
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-10.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-10.02.02P |
assemble and scale ingredients |
ingredients are assembled and scaled according to formulation |
| B-10.02.03P |
determine mixing speeds and times |
mixing speeds and times are determined according to formulation |
| B-10.02.04P |
add ingredients in sequence |
ingredients are added in sequence according to formulation |
| B-10.02.05P |
adjust dough hydration |
dough hydration is adjusted by adding water incrementally |
| B-10.02.06P |
confirm gluten development and adjust mixing time |
gluten development is confirmed by performing window test and mixing time is adjusted |
| B-10.02.07P |
confirm actual dough temperature (ADT) |
ADT is measured using a thermometer |
Range of Variables
- tools and equipment include: hand tools, mixers, scales
- ingredients include:flours, fats, eggs, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-10.02.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| identify factors to consider when processing ingredients for doughs |
| identify ingredients used in doughs and describe their properties and functions |
| identify dietary requirements specific toingredients for doughs |
| B-10.02.02L |
demonstrate knowledge of gluten development |
describe processes to determine gluten development |
| B-10.02.03L |
demonstrate knowledge of procedures and processes used to mix ingredients for fermented goods |
identify tools and equipment used to mix ingredients for fermented goods and describe their procedures for use |
| describe procedures and processes used to mix ingredients for fermented goods |
| B-10.02.04L |
demonstrate knowledge of factors to consider when determining mixing methods used for doughs |
identify factors to consider when determining mixing methods used for doughs |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- ingredients include:flours, fats, eggs, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
- processes include: window test, visual assessment, auditory assessment, stretch test, autolyse
- tools and equipment include: hand tools, mixers, scales
- factors include: speed, time
B-10.03 - Manages bulk fermentation
B-10.03 - Manages bulk fermentation
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-10.03.01P |
maintain humidity and temperature while resting |
humidity and temperature are maintained while resting by selecting correct environment, and stretching and folding |
| B-10.03.02P |
test dough |
dough is tested to confirm relaxation of gluten, and resting time is adjusted accordingly |
| B-10.03.03P |
determine conclusion of bulk fermentation |
conclusion of bulk fermentation is determined by formulation and assessment methods |
Range of Variables
- tests include: visual, touch, temperature
- assessment methods include: volume of dough, visual test, touch test
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-10.03.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-10.03.02L |
demonstrate knowledge of bulk fermentation process |
describe chemical reaction of bulk fermentation process |
| B-10.03.03L |
demonstrate knowledge of procedures used to manage bulk fermentation |
identify tools and equipment used to manage bulk fermentation and describe their procedures for use |
| describe procedures used to test dough |
| describe effect of rest time on doughs and final products |
| describe bulk fermentation time (BFT) |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks, laminated dough products (Danish, brioche feuillettée, croissants)
- tools and equipment include: thermometers, dough tubs
- tests include: visual, touch, temperature
Task B-11 Forms dough
Task Descriptor
Bakers shape, pan and proof a wide variety of fermented goods.
B-11.01 - Divides dough
B-11.01 - Divides dough
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| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-11.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-11.01.02P |
de-gas dough |
dough is de-gassed by manipulation |
| B-11.01.03P |
scale dough |
dough is scaled according to applicable product and desired product characteristics |
| B-11.01.04P |
mould dough |
dough is moulded according to product requirements |
Range of Variables
- tools and equipment includes: hand tools, scales, bun dividers, bread moulders
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-11.01.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-11.01.02L |
demonstrate knowledge of procedures used to divide doughs |
identify tools and equipment used to divide doughs and describe their procedures for use |
| describe methods to de-gas dough |
| describe procedures used to divide dough |
| describe procedures used to scale dough |
| describe dough pre-shaping and final-shaping procedures |
| describe procedures used to mould dough |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- tools and equipment includes: hand tools, scales, bun dividers, bread moulders
- methods include: manual, mechanical
B-11.02 - Shapes dough
B-11.02 - Shapes dough
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-11.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-11.02.02P |
manipulate dough into required shape |
dough is manipulated into required shape using hands, tools and equipment |
| B-11.02.03P |
apply toppings before or after proofing |
toppings are applied before or after proofing |
| B-11.02.04P |
select and use proofing vessels |
proofing vessels are selected and used according to task, formulation and manufacturers’ specifications |
| B-11.02.05P |
transfer doughs from proofing vessels to oven-safe equipment |
doughs are transferred from proofing vessels to oven-safe equipment according to manufacturers’ specifications |
Range of Variables
- tools and equipment include: hand tools, baguette moulders, bun dividers, baguette boards
- toppings include: seeds, grains, pulses, cheese
- proofing vessels include: loaf tins, pullman, banneton, couche, proofing boards, sheet pans
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-11.02.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| identify types of toppings used on fermented goods and describe their properties, characteristics and applications |
| B-11.02.02L |
demonstrate knowledge of procedures used to shape doughs |
identify tools and equipment used to shape doughs and describe their procedures for use |
| describe procedures used to shape doughs |
| describe effects of handling on doughs |
| describe proofer-to-oven procedures |
| identify shapes and sizes of doughs |
| identify types of proofing vessels |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- toppings include: seeds, grains, pulses, cheese
- tools and equipment include: hand tools, baguette moulders, bun dividers, baguette boards
- shapes and sizes of doughs include: free-forms, baguettes, breads
- proofing vessels include: loaf tins, pullman, banneton, couche, proofing boards, sheet pans
B-11.03 - Monitors final proof of dough
B-11.03 - Monitors final proof of dough
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-11.03.01P |
set proofer for temperature, time and humidity |
proofer is set for temperature, time and humidity according to product requirements and environmental conditions |
| B-11.03.02P |
determine proofed dough characteristics |
proofed dough characteristics are determined according to formulation, sight and feel to confirm dough is ready for baking |
Range of Variables
- proofed dough characteristics include: doubled in volume, dough spring back, position in container
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-11.03.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-11.03.02L |
demonstrate knowledge of procedures used to monitor final proof of dough |
describe procedures used to proof dough |
| identify proofing time required for various fermented goods |
| describe effects of temperature and humidity on proofing time |
| identify proofed dough characteristics |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- proofed dough characteristics include: doubled in volume, dough spring back, position in container
Task B-12 Forms laminated dough
Task Descriptor
Preparing laminated dough is the first step in making fermented laminated goods. Strict adherence to formulations is important for producing quality products. Bakers combine ingredients and oversee the full development of the laminated dough. This could include the addition of a pre-ferment.
B-12.01 - Laminates dough
B-12.01 - Laminates dough
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| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-12.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-12.01.02P |
scale dough and fat |
dough and fat are scaled according to formulation |
| B-12.01.03P |
prepare fats |
fats are prepared according to formulation |
| B-12.01.04P |
laminate dough |
dough is laminated according to formulation using methods |
| B-12.01.05P |
chill and rest laminated dough |
laminated dough is chilled and rested according to formulation |
Range of Variables
- tools and equipment include: hand tools, rolling pins, sheeters, proofing board, sheet pans, spray bottle
- fats include: shortenings, butter
- preparing fats include: adding flour, combining fats, getting fats to correct temperature
- methods include: half turn, single fold, double fold/book fold, four-fold, English lock in
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-12.01.01L |
demonstrate knowledge of laminated dough products, their properties, characteristics and applications |
identify types of laminated dough products and describe their properties, characteristics and applications |
| B-12.01.02L |
demonstrate knowledge of procedures used to laminate dough |
identify tools and equipment used to laminate dough and describe their procedures for use |
| describe procedures used to prepare fats |
| describe procedures used to laminate dough |
| describe methods used to fold laminated dough |
| describe effects of chilling and resting laminated dough |
Range of Variables
- laminated dough products include: Danish, brioche feuillettée, croissants
- tools and equipment include: hand tools, rolling pins, sheeters, proofing board, sheet pans, spray bottle
- preparing fats include: adding flour, combining fats, getting fats to correct temperature
- methods include: half turn, single fold, double fold/book fold, four-fold, English lock in
B-12.02 - Performs make-up of laminated dough products
B-12.02 - Performs make-up of laminated dough products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-12.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-12.02.02P |
sheet dough for final make-up |
dough is sheeted for final make-up according to formulation |
| B-12.02.03P |
cut dough |
dough is cut according to product requirements |
| B-12.02.04P |
apply fillings |
fillings are applied according to product requirements |
| B-12.02.05P |
roll, form or fold pieces |
pieces are rolled, formed or folded according to product requirements |
Range of Variables
- tools and equipment include: hand tools, rolling pins, sheeters, piping bags, scoops, sheet pans
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-12.02.01L |
demonstrate knowledge of laminated dough products, their properties, characteristics and applications |
identify types of laminated dough products, and describe their properties, characteristics and applications |
| B-12.02.02L |
demonstrate knowledge of procedures used to perform make-up of laminated dough products |
identify tools and equipment used to perform make-up of laminated dough products, and describe their procedures for use |
| describe procedures used to perform make-up of laminated dough products |
| describe methods used to fold laminated dough |
Range of Variables
- laminated dough products include: Danish, brioche feuillettée, croissants
- tools and equipment include: hand tools, rolling pins, sheeters, piping bags, scoops, sheet pans
- methods include: half turn, single fold, double fold/book fold, four-fold, English lock in
B-12.03 - Monitors final proof of laminated dough products
B-12.03 - Monitors final proof of laminated dough products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-12.03.01P |
set proofer for temperature, time and humidity |
proofer is set for temperature, time and humidity according to product requirements and environmental conditions |
| B-12.03.02P |
determine proofed laminated dough characteristics |
proofed laminated dough characteristics are determined according to formulation, sight and feel to confirm dough is ready for baking |
Range of Variables
- proofed laminated dough characteristics include: doubled in volume, dough spring back, position in container
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-12.03.01L |
demonstrate knowledge of laminated dough products, their properties, characteristics and applications |
identify types of laminated dough products and describe their properties, characteristics and applications |
| B-12.03.02L |
demonstrate knowledge of procedures used to monitor final proof of laminated dough products |
describe procedures used to proof laminated dough products |
| identify proofing time required for various laminated dough products |
| describe effects of temperature and humidity on proofing time |
| identify proofed laminated dough characteristics |
Range of Variables
- laminated dough products include: Danish, brioche feuillettée, croissants
- proofed laminated dough characteristics include: doubled in volume, dough spring back, position in container
Task B-13 Finishes fermented goods
Task Descriptor
Bakers apply heat to baked goods stopping the fermentation process to produce a finished product.
B-13.01 - Applies pre-bake finish
B-13.01 - Applies pre-bake finish
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-13.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-13.01.02P |
score dough |
dough is scored according to formulation and desired presentation using tools and equipment |
| B-13.01.03P |
select and make finishes |
finishes are selected and made according to formulation |
| B-13.01.04P |
apply finishes |
finishes are applied using techniques according to formulation |
| B-13.01.05P |
apply toppings |
toppings are applied according to formulation |
Range of Variables
- tools and equipment include: pastry brush, piping bag, spray bottle, automated spray gun, lame
- finishes include: egg wash, water wash, cream wash, dusting, glaze
- techniques include: brushing, dipping, spraying
- toppings include: sugar, nuts, seeds, oats, olives, tomatoes, cheese, sauces
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-13.01.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-13.01.02L |
demonstrate knowledge of procedures used to apply pre-bake finishes |
identify tools and equipment used to apply pre-bake finishes and describe their procedures for use |
| describe procedures and purpose to score dough |
| describe procedures used to apply pre-bake finishes |
| identify types of finishes used on doughs and describe their purpose |
| identify types of toppings used on doughs |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks, laminated dough products (Danish, brioche feuillettée, croissants)
- tools and equipment include: pastry brush, piping bag, spray bottle, automated spray gun, lame
- purpose (scoring) includes: control of dough expansion, presentation
- finishes include: egg wash, water wash, cream wash, dusting, glaze
- purpose includes: presentation, esthetics, taste, variety, caramelization, adhesion
- toppings include: sugar, nuts, seeds, oats, olives, tomatoes, cheese, sauces
B-13.02 - Bakes fermented goods
B-13.02 - Bakes fermented goods
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| NV |
yes |
NV |
NV |
NV |
yes |
ND |
ND |
yes |
yes |
NV |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-13.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| B-13.02.02P |
pre-heat oven, set temperature and time |
oven is pre-heated, and temperature and time are set according to formulation |
| B-13.02.03P |
products are spaced evenly |
products are spaced evenly to support uniform distribution of heat |
| B-13.02.04P |
determine use of steam injection |
use of steam injection is determined according to desired crust formation |
| B-13.02.05P |
place product in oven |
product is placed in oven |
| B-13.02.06P |
determine doneness |
doneness is determined using methods |
| B-13.02.07P |
remove product from oven |
product is removed from oven |
| B-13.02.08P |
place product evenly spaced on cooling racks |
product is placed evenly spaced on cooling racks allowing for air circulation to prevent sweating |
| B-13.02.09P |
de-pan product |
product is de-panned according to bread type |
| B-13.02.10P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- tools and equipment includes: ovens, oven peels, baguette boards, cooling racks, loaders, thermometers
- methods include: sensory inspection, tapping, measuring internal temperature with thermometer
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-13.02.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-13.02.02L |
demonstrate knowledge of procedures used to bake fermented goods |
identify tools and equipment used to bake fermented goods and describe their procedures for use |
| describe procedures used to bake fermented goods |
| describe methods used to determine doneness of fermented goods |
| describe procedures used to de-pan products |
| identify cooling requirements for fermented goods |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- fermented goods include: breads, buns, crumpets, bagels, English muffins, artisan breads, rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
- tools and equipment includes: ovens, oven peels, baguette boards, cooling racks, loaders, thermometers
- methods include: sensory inspection, tapping, measuring internal temperature with thermometer
B-13.03 - Deep-fries fermented goods
B-13.03 - Deep-fries fermented goods
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| NV |
yes |
NV |
NV |
NV |
yes |
ND |
ND |
yes |
yes |
NV |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-13.03.01P |
pre-heat oil, set temperature and time |
oil is pre-heated, and temperature and time are set according to formulation |
| B-13.03.02P |
place dough evenly in oil |
dough is placed evenly in oil using tools to ensure consistent frying |
| B-13.03.03P |
determine doneness |
doneness is determined using methods |
| B-13.03.04P |
remove product from fryer and finish |
product is removed from fryer using tools and finished using techniques |
| B-13.03.05P |
place product evenly spaced on cooling racks |
product is placed evenly spaced on cooling racks to allow for air circulation and maintain crispy crust |
| B-13.03.06P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- tools include: tongs, spiders, racks, baskets, depositor
- methods include: sensory inspection, test sample
- techniques include: glazing, sugar dusting, rolling in sugar, icing, filling
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-13.03.01L |
demonstrate knowledge of doughs and fermented goods, their properties, characteristics and applications |
identify types of doughs used for various fermented goods and describe their properties, characteristics and applications |
| identify types of fermented goods and describe their properties, characteristics and applications |
| B-13.03.02L |
demonstrate knowledge of procedures used to deep-fry fermented goods |
identify tools and equipment used to deep-fry fermented goods and describe their procedures for use |
| describe procedures used to deep-fry fermented goods |
| describe methods used to determine doneness of fermented goods |
| identify techniques used to finish deep-fried products |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- fermented goods include: doughnuts, breads, laminated dough products (Danish, brioches feuillettées, croissants)
- tools include: tongs, spiders, racks, baskets, depositor
- equipment includes: deep fryers, cooling racks
- methods include: sensory inspection, test sample
- techniques include: glazing, sugar dusting, rolling in sugar, icing, filling