Title Principles of frying bakery products
Level 2
Credit value 1
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the types of frying media used for frying 1.1 Outline sources and types of fats and oils which are used for frying bakery products
1.2 Describe the importance of using the correct type of fats or oils for frying.
 
 
2.  Understand the characteristics of frying media 2.1   Outline the common chemical structure of frying fats and oils
2.2   Describe how the common chemical structure of frying fats and oils is affected by heating over time 
2.3   Describe why it is necessary to replace frying fats and oils according to specified advice
2.4   Define the meaning of the terms; slip point, smoke point and flash point. 
3.  Understand how heat energy changes products during frying 3.1   Describe how heat is transferred from the frying media to a product
3.2   Outline the physical changes that take place within products during the frying process
 
3.3   Assess the importance and impact of steam generation when frying products to the final product quality
 
3.4   Describe how fat absorption into the surface of products during the frying process affects the eating quality of the product and its resultant calorific value
 
3.5   Compare the affects of frying with too low a frying temperature to affects of frying with too high a frying temperature
 
3.6   Describe the importance of operating the fryer at the specified frying temperature.
4.  Understand the importance of effective ventilation and product handling during frying 4.1 Describe to the importance of maintaining adequate ventilation during the frying of products
 
4.2 Outline the importance of positioning, draining and cooling products on completion of frying.
 
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of frying bakery products, in a bakery or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by operatives and others 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 01/05/2015
   
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.118K Principles of frying bakery products.
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 frying bakery products. 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
   
Availability for use Shared
   
Unit available from 01/05/2010
   
Unit guided learning hours 5
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference CB.118K
   
RITS Reference J/601/4513