| 1 | Be able to prepare basic bread and dough products | 1.1 | Check the ingredients meet dish requirements |
| 1.2 | Choose and use the correct tools and equipment |
| 1.3 | Prepare the ingredients to meet dish requirements |
| 2 | Understand how to prepare basic bread and dough products | 2.1 | Describe how to check the ingredients meet dish requirements |
| 2.2 | State quality points of ingredients for bread and dough products |
| 2.3 | Describe what to do if there are problems with ingredients |
| 2.4 | State the correct tools and equipment required to carry out different preparation methods |
| 3 | Be able to cook basic bread and dough products | 3.1 | Make sure the bread and dough product has the correct flavour, colour, texture and quantity |
| 3.2 | Cook the ingredients to meet dish requirements |
| 4 | Understand how to cook basic bread and dough products | 4.1 | State the correct tools and equipment required to carry out different cooking methods |
| 4.2 | State the importance of using the correct tools, equipment and techniques |
| 4.3 | Describe how to carry out different cooking methods according to dish requirements |
| 4.4 | Describe how to identify when bread and dough products have the correct colour, flavour, texture and finish |
| 4.5 | State healthy options when making bread and dough products |
| 5 | Be able to finish basic bread and dough products | 5.1 | Present the bread and dough product to meet requirements |
| 5.2 | Make sure the bread and dough product is at the correct temperature for holding and serving |
| 5.3 | Safely store any cooked bread and dough product not for immediate use |
| 6 | Understand how to finish basic bread and dough products | 6.1 | Describe how to carry out different finishing methods |
| 6.2 | State the correct temperatures and conditions for holding and serving bread and dough products |
| 6.3 | Describe how to store bread and dough products |
Don't show this message again.