Unit Award Scheme

NT983 BASIC BAKING METHODS

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	select, prepare and bake one dish using each of the following methods: rubbing-in, creaming, whisking, melting, kneading	Summary sheet
shown knowledge of
2	the proportions and types of ingredients used in each method, eg in shortcrust pastry half the quantity of fat to flour	Student completed work
3	at least two uses of each method e.g. rubbing-in method for scones and pizza	Student completed work
4	the points to take note of when using a specific method, eg when rubbing-in for shortcrust pastry, keep water and fat cool to make pastry easier to handle.	Student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 24 October 2003Level - Entry Level