Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

This Unit is about preparing, cooking and finishing basic cakes, sponges and scones, for example:
basic cakes and sponges
basic scones
biscuits / The preparation, cooking and finishing techniques covered include:
using ready mix
weighing/measuring
creaming/beating
whisking
folding
rubbing in
greasing
glazing
portioning
piping
shaping
filling
rolling / The preparation, cooking and finishing techniques covered include (cont):
lining
trimming/icing
spreading/smoothing
kneading
dusting/dredging/sprinkling
mixing
baking
Assessor feedback on completion of Unit

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

What you have to do / What you must cover
The assessor must assess statements P1–P5 by direct observation.
For statement P6, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’
P1Check the ingredients meet requirements.
P2Choose and use tools and equipment correctly.
P3Prepare, cook and finish the product to meet requirements.
P4Make sure the product has the correct flavour, colour, texture and quantity.
P5Present the product to meet requirements.
P6Make sure the product is at the correct temperature for holding and serving.
P7Safely store any cooked products not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Preparation, cooking and finishing methods(at least twelve from)
(a)using ready mix
(b)weighing/measuring
(c)creaming/beating
(d)whisking
(e)folding
(f)rubbing in
(g)greasing
(h)glazing
(i)portioning
(j)piping
(k)shaping
(l)baking
(m)filling
(n)rolling
(o)lining
(p)trimming/icing
(q)spreading/smoothing
(r)kneading
(s)dusting/dredging/sprinkling
(t)mixing
C2Item (a range from all three must be achieved)
(a)cakes and sponges (eg, fruit cake, rock cakes, Victoria sandwich, Swiss roll)
(b)scones
(c)biscuits (eg, shortbread and sponge fingers)
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / At least twelve observationsfrom the following / At least all from
C1 a / C1 b / C1 c / C1 d / C1 e / C1 f / C1 g / C1 h / C1i / C1j / C1k / C1 l / C1m / C1n / C1 o / C1 p / C1q / C1 r / C1 s / C1 t / C2 a / C2 b / C2 c

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to check the ingredients meet requirements.
K2*Quality points to look for in the ingredients.
K3*What you should do if there are problems with the ingredients.
K4The correct tools and equipment to carry out the necessary preparation and cooking methods.
K5How to carry out the necessary preparation and cooking methods according to product requirements: using ready mix, weighing/measuring, creaming/beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, trimming/icing, spreading/smoothing, kneading, dusting/dredging/sprinkling, mixing, baking.
K6*Why it is important to use the correct tools, equipment and techniques.
K7How to identify when cakes, sponges, biscuits and scones have the correct colour, flavour, texture and quantity.
K8How to present basic cakes, sponges, biscuits and scones.
K9How to store cakes, sponges, biscuits and scones.
K10*Healthy eating options when making cakes, sponges, biscuits and scones.

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 2FPC11/10 (F97F 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones1

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