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Baking Techniques

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Northgate High School
Northgate High School

GCSE food technology

Formation
1  sur  12
Candidates should have knowledge and understanding of a range of processes used to make products and have the opportunity to use the following skills and processes in their practical work: Baked products: rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, cutting
Rubbing in ,[object Object],[object Object],[object Object],[object Object]
Creaming Method ,[object Object],[object Object],[object Object],[object Object]
Melting Method ,[object Object],[object Object]
Whisking Method ,[object Object],[object Object],[object Object],[object Object]
All-in-one Method ,[object Object],[object Object],[object Object]
Kneading - dough ,[object Object],[object Object],[object Object]
Folding ,[object Object],[object Object],[object Object]
Shaping and Cutting ,[object Object],[object Object]
Rolling Out - pastry ,[object Object],[object Object],[object Object],[object Object],[object Object]
Standard and pre manufactured components. ,[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Baking Techniques

  • 1. Candidates should have knowledge and understanding of a range of processes used to make products and have the opportunity to use the following skills and processes in their practical work: Baked products: rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, cutting
  • 2.
  • 3.
  • 4.
  • 5.
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  • 7.
  • 8.
  • 9.
  • 10.
  • 11.
  • 12.