Week 2 Soups, wholemeal bread

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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Fill in the Blanks

If you came across a damaged knife who would you report this to?

Fill in the Blanks

What type of flour was used in the production of the white bread rolls last week

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?

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

Poll

Have we met our objectives during this session?

• Yes

• Almost

• Not quite