Unit Award Scheme

116569 MAKING CALZONE

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	weigh and measure the ingredients accurately	Summary sheet
shown knowledge of
2	how to activate yeast to initiate the process of fermentation	Summary sheet
demonstrated the ability to
3	make a dough of the correct consistency	Summary sheet
4	knead the dough effectively to develop the gluten and create elasticity	Summary sheet
5	shape the dough into discs and fill them accurately	Summary sheet
6	crimp the edges and seal the calzone	Summary sheet
7	accurately judge the cooking time to produce a product of good quality.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 13 January 2022Level - Level One