Week 2 Soups, wholemeal bread
Presentation
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Design
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Vocational training
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Practice Problem
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Hard
Jeffrey Mason
FREE Resource
3 Slides • 5 Questions
1
Unit 237 Prepare, cook & finish basic soups
Unit 244 Prepare, cook & finish bread & dough products
Tomato & basil soup
Red lentil puree
Wholemeal bread rolls
2
Fill in the Blanks
If you came across a damaged knife who would you report this to?
3
Fill in the Blanks
What type of flour was used in the production of the white bread rolls last week
4
Fill in the Blanks
After the second prove you have 300g of dough in total, your chef asks you to scale this at 60g, how many rolls would you have?
5
6
7
Open Ended
Once your soups are produced & they are not for immediate use, explain the considerations that must take place in order to store the soups safely
8
Poll
Have we met our objectives during this session?
Yes
Almost
Not quite
Unit 237 Prepare, cook & finish basic soups
Unit 244 Prepare, cook & finish bread & dough products
Tomato & basil soup
Red lentil puree
Wholemeal bread rolls
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