Unit Award Scheme
111199 MAKING PEPPERMINT CREAMS
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
demonstrated the ability to | ||
1 | select the necessary ingredients for making peppermint creams, eg eggs, icing sugar, peppermint extract and food colouring | Summary sheet |
2 | select suitable equipment for making peppermint creams, eg baking sheet, grease proof paper, bowl or wooden spoon | Summary sheet |
3 | line a baking sheet with grease proof paper | Summary sheet |
4 | whisk an egg white until fluffy | Summary sheet |
5 | sift icing sugar and stir in the egg white | Summary sheet |
6 | mix until the mixture becomes stiff | Summary sheet |
7 | add the right amount of peppermint essence | Summary sheet |
8 | roll the mixture into balls and place on a baking tray | Summary sheet |
9 | refrigerate the peppermint creams for 24 hours | Summary sheet |
10 | design and/or decorate suitable packaging for the peppermint creams | Summary sheet and/or photograph(s) |
shown knowledge of | ||
11 | alternative flavourings that can be used to make peppermint creams | Summary sheet |
12 | alternative food colourings that can be used | Summary sheet |
13 | the main health and hygiene requirements in a food production environment. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 14 November 2018Level - Entry Level