View Unit : Principles of egg and egg products in bakery

Unit

Unit Reference Number

F/602/4229

Qualification Framework

QCF

Title

Principles of egg and egg products in bakery

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of egg and egg products in bakery. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the chemical composition of egg	1.1	Summarise the proportions and chemical characteristics of glycoproteins, globulins, ovomucin and avidin proteins in egg white
		1.2	Summarise the proportions and chemical characteristics of vitellin, phosvitin and livetin proteins in egg yolk
		1.3	Summarise the proportions and chemical characteristics of triglycerides, phospholipids and cholesterol fats in milk
		1.4	Explain how the functional properties of egg yolk in baking are attributed to particles (granules and micelles) in the egg yolk
2	Understand the processing of egg products for bakery	2.1	Explain how whole egg and frozen whole egg is produced as bakery ingredients
		2.2	Explain how separated egg products are produced as bakery ingredients
		2.3	Summarise how egg products are pasteurised for use as bakery ingredients
		2.4	Explain how dried egg products are produced as bakery ingredients
3	Understand the functional properties of egg products	3.1	Explain the functional properties of whole egg which are useful in bakery processing
		3.2	Explain the functional properties of egg white which are useful in bakery processing
		3.3	Explain the function of the natural egg based emulsifier in bakery mixtures

Equivalent Units

There are no equivalences to display.