Unit Award Scheme

120211 FOOD PREPARATION: MAKING A SWISS ROLL (UNIT 7)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify the equipment needed to make a Swiss roll	Summary sheet
2	identify, collect and weigh or measure the ingredients needed to make a Swiss roll	Summary sheet
3	grease and line a Swiss roll tin	Summary sheet
4	whisk the eggs and sugar until thick, white and creamy	Summary sheet
5	sieve and fold in the flour using a metal spoon	Summary sheet
6	pour the mixture into the prepared tin and bake for eight to ten minutes	Summary sheet
7	whisk the double cream until it is thick enough to spread	Summary sheet
8	place a sheet of greaseproof paper onto the table and dust with the caster sugar	Summary sheet
9	turn out the cooked cake onto the greaseproof paper, and trim away any untidy edges	Summary sheet
10	score two centimetres from the shortest edge, then roll the Swiss roll from the scored edge, ensuring that it is covered by the paper	Summary sheet
11	unroll the cake and spoon on the filling once cool	Summary sheet
12	re-roll the cake and dust with the icing sugar	Summary sheet
13	work in a safe and hygienic manner	Summary sheet
14	serve the Swiss roll	Summary sheet
15	evaluate the final product.	Summary sheet and/or student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 31 January 2024Level - Level One