WSQ Muffins & Scones هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

Upon completion of the module participants will be able to:

• Understand the elements required to produce muffin batters and scone dough.
• List and describe the functionality of ingredients used in making muffins and scones.
• Calculate muffin and scone recipe using Baker’s Percentage.
• Describe the ingredient pre conditioning requirements for making muffins and scone products.
• Describe the basic mixing methods and processing parameters for making muffins and scone products.
• Apply the various mixing methods to produce muffins and scone items.
• Deposit muffin batters into prepared tins and muffin cups.
• Sheet scone dough to desired thickness by hand and cut to appropriate shape using hand cutters.
• Line scone pieces onto prepared baking tray, eggs wash.
• Describe why it is necessary to rest scone dough prior to baking.
• Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard.
• Remove and cool muffin and scones appropriately.
• Finish muffin products where appropriate for presentation.
• Evaluate baked muffin and scones products following quality parameters
• Store baked items under suitable conditions.
• Produce muffins and scone items following standard hygiene and food safety requirements for food production.