Академический Документы
Профессиональный Документы
Культура Документы
i. OSHA
ii. Environmental Quality Act
1974 (Act 27)
iii. HACCP
iv. GMP HT – 013-2:2012-BC04/T(1/6)
HT – 013-2:2012-C04/P(1/6)PM v. Introduction to bun (bun preparation requirements)
(Bun preparation requirements)) vi. Bun standing order
vii. Production quantity
viii. Delivery time / preparation
time
ix. Buns recipe
x. Types of bun dough
xi. Types of buns
xii. Bun preparation workflow
i. Bun shape
ii. Bun texture
iii. Bun aroma
iv. Bun colour
v. Bun flavour and taste
vi. Bun appearance
vii. Bun quantity and quality
contribution factors
‐ Preparation process
‐ Temperature
6. Record bun preparation HT – 013-2:2012-C04/P(6/6)
activities (bun preparation activities)
i.
Safety:
-Not applicable-
Attitude:
i. Organise in preparing bun mise en place
Safety:
ii. Careful in checking and testing
equipment in good condition
iii. Adhere to safety practice
iv. Follow teachers instruction
Safety:
i. Wear appropriate Personal Protective
Equipment (PPE)
ii. Careful when handling sharp
4. Carry out bun finishing and decoration HT – 0132:2012-C04/K(4/6)PM
(bun finishing and decoration)
Safety:
i. Wear appropriate Personal Protective
Equipment (PPE)
ii. Careful when handling sharp
Attitude:
i. Responsible in checking bun quality and
quantity
6. Record bun preparation activities HT – 013-2:2012-C04/K(6/6)PM
(bun preparation activities)
Safety:
-Not applicable-
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) (AMALI)
PENILAIAN BERTERUSAN
HT-013-2:2012 BAKERY PRODUCTION
C04: BUN PREPARATION.