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Swiss Roll Baking Assessment Guide

The document outlines the pre-training assessment for the qualification of Bread and Pastry Production NC II, specifically focusing on baking a Swiss roll. It includes a detailed procedure for the assessment, safety guidelines, and a list of necessary tools, supplies, materials, and equipment. Participants are required to follow hygienic practices and complete the baking process within a 2-hour timeframe.

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61 views2 pages

Swiss Roll Baking Assessment Guide

The document outlines the pre-training assessment for the qualification of Bread and Pastry Production NC II, specifically focusing on baking a Swiss roll. It includes a detailed procedure for the assessment, safety guidelines, and a list of necessary tools, supplies, materials, and equipment. Participants are required to follow hygienic practices and complete the baking process within a 2-hour timeframe.

Uploaded by

Ma'am Pen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Qualification: BREAD AND PASTRY PRODUCTION NC II

Title of Performance Bake a Swiss Roll


based Assessment:
Units of Competency Prepare and present gateaux, tortes and
Covered: cakes

PLEASE READ CAREFULLY:


Given the necessary tools, materials and equipment, you are required to conduct a pre-training
assessment in accordance with the pre-assessment guidelines. (Allotted Time: 2 hours)

1. Wear complete and proper PPE.


2. Observe safety and hygienic procedures and practices in the kitchen
3. Perform mise en place.
4. Mix all dry ingredients in a bowl.
5. Beat egg yolks. Add dry ingredients gradually alternate with water until all dry
ingredients were added. Add vanilla and lemon extract. Set aside.
6. In a separate bowl, beat egg whites until stiff. Add the remaining 1/4c sugar. Beat until
sugar is dissolve.
7. Cut and fold the flour mixture with the egg white mixture.
8. Pour in rectangular pan line with wax paper.
9. Bake at 300 F at 10-15 min.
10. If done, sprinkle with confectioner’s sugar and [Link] loosely with the help of wax
paper or cheeses cloth. Allow to cool.
11. Clean as you go.
LIST OF TOOLS, SUPPLIES, MATERIALS AND EQUIPMENT

EQUIPMENT

QTY Description

5 Oven

15 Hand Mixer

SUPPLIES AND MATERIALS

10 PPE

1 kg Flour

1 kg Sugar (Granulated)

1 pack Salt

1 pack Baking Powder

1 pack Baking Soda

1 Liter Water

1 Liter Milk

1 Liter Oil

1 Liter Juice

TOOLS

10 sets Wax paper

10 sets Liquid Measuring Cup

10 Dry Measuring Cup

10 sets Measuring Spoon

10 Spatula

50 Small Bowls

50 Spoon

20 Mixing bowls

15 Spatula

15 Bakeware

15 Cooling Rack

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