| Title | Principles of fats and oils in bakery | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the chemical structure of fats and oils | 1.1 Classify fats and oils as esters of organic compounds | |
| 1.2 Clarify which alcohol and types of acids participate in the formation of fat and oil esters | ||
| 1.3 Illustrate the structure of glycerol | ||
| 1.4 Illustrate the general structure of fatty acids | ||
| 1.5 Summarise the structures of typical saturated and unsaturated fatty acids including; | ||
| · palmitic | ||
| · stearic | ||
| · oleic | ||
| · linoleic. | ||
| 2. Understand the properties of fats and oils used in bakery processing | 2.1 Explain how an oil or liquefied fat crystallizes on cooling | |
| 2.2 Clarify how the melting point of fat is related to the strength of bonding forces within fat crystals | ||
| 2.3 Summarise the structural factors which influence the plasticity and plasticity range of fats. | ||
| 3. Understand the composition of fats and oils in bakery raw material | 3.1 Critically compare the fatty acid content of raw materials/ingredients including; | |
| · beef fat | ||
| · butter | ||
| · lard | ||
| · shortening | ||
| · margarine (hard and soft) | ||
| · sunflower oil | ||
| · palm oil | ||
| · corn oil | ||
| 3.2 Explain why the hydrogenation process is important in the plasticisation of oils and manufacture of bakery margarines | ||
| 3.3 Illustrate the typical structural change to a molecule of oleic acid caused by hydrogenation. | ||
| 4. Understand how fats and oils deteriorate and how this can be prevented | 4.1 Explain how fats and oils spoil by rancidity including; | |
| · Hydrolytic rancidity | ||
| · Oxidative rancidity | ||
| 4.2 Summarise what additives can be used and other steps that can be taken to delay or prevent rancidity | ||
| 4.3 Explain what happens to the structure of a fat or oil when it is overheated at its smoke point. | ||
| 5. Understand the function of emulsifiers and stabilisers in bakery processing | 5.1 Illustrate structurally how an emulsifier interfaces the oil-water boundary | |
| 5.2 Summarise the structure of lecithin | ||
| 5.3 Describe why lecithin is an emulsifying agent | ||
| 5.4 Explain how emulsifiers work to blend fats and oils into bakery mixtures | ||
| 5.5 Describe how stabilisers provide stability for blended fats and oils in bakery mixtures. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of fats and oils in bakery, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | 31-Aug-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit CB.302K Principles of fats and oils in bakery | |
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of fats and oils in bakery. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.302 | |
| RITS Reference | M/602/4226 | |