Section D: Skills requirements (preparation and cooking techniques) - 7 Dough — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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Section D: Skills requirements (preparation and cooking techniques) - 7 Dough explained
Section D: Skills requirements (preparation and cooking techniques) - 7 Dough covers 3 specification points, including Use the technical skills of shortening, gluten… and Roll out pastry, use a pasta machine, create….
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Your focus
- Use the technical skills of shortening, gluten formation, fermentation (proving) for bread, pastry, pasta
- Roll out pastry, use a pasta machine, create layers (palmiers), proving/resting
- Glazing and finishing such as pipe choux pastry, bread rolls, pasta, flat breads, pinwheels, pizza, calzone