Odisha CHSE +2 VOC-ITV Craft Baker study plan

Rank the main bakery contamination routes (hands, reusable cloths, utensils, raw flour, egg shells, pests, refuse) by risk and write the corrective action for each in one line.

Demonstrate and log the correct sequence for handwashing, sanitising a work table, and cleaning a dough mixer between two batches, noting contact time for the sanitiser.

Distinguish cleaning, sanitising and disinfecting with one bakery example of each, and state why a visibly clean surface can still be unsafe.

List the personal-safety hazards of a hot bakery (tray burns, steam, mixer blades, wet floors, flour dust, gas ovens) and pair each with the PPE or procedure that controls it.

Describe the stages of straight-dough mixing (pick-up, clean-up, development, final) and state what the dough looks and feels like at each stage.

Identify the four variables that control fermentation (dough temperature, yeast level, salt level, time) and state in which direction each one moves the rate.

Explain the difference between bulk fermentation and final proofing in terms of gas production, gluten development and handling.

Write a lean dough formula in baker's percentage and scale it up or down without changing the ratio of flour, water, salt and yeast.

Describe how to shape a round and a cylindrical loaf so that surface tension is built, and state what happens to the crumb when shaping is slack.

Diagnose at least six bread faults by their cause rather than their symptom, working backwards from crust, crumb and volume.

Sequence the bread-baking stages from loading to cooling and state the internal temperature range that indicates a fully baked lean loaf.

Compare strong bread flour, plain flour and wholemeal flour by protein content, water absorption and the crumb each produces.

Contrast fresh, instant and active dried yeast by storage, hydration and typical usage level, and state how to test whether a yeast is still alive.

Explain the functional job of salt, sugar and fat in a yeast dough, including what changes when each is omitted or doubled.

Record the effect of oven spring and cooling on final loaf volume and crust, and state why bread is cooled out of the tin before slicing.

Compare creaming, foaming and one-stage mixing methods by the aeration source each relies on and the crumb texture each gives.

Balance a cake formula so that sugar, fat, egg and liquid are in proportion to flour, and predict what happens when fat is cut by a quarter.

Explain the role of baking powder, baking soda and acid in cake and cookie formulas, including why double-acting powder gives a second lift in the oven.

Identify the main nutrients contributed by flour, fat, sugar, eggs and dairy, and state two bakery reformulations that reduce fat, sugar or salt without wrecking texture.

Estimate the energy, protein, fat, carbohydrate, sugar and salt content of a single slice from a given formula using standard ingredient values.

Compare shortcrust, puff and choux pastry by the fat-to-flour ratio, lamination or aeration method and the handling rule that keeps each one from failing.

Explain why pastry and cookie doughs are rested and chilled before shaping or baking, linking this to gluten relaxation and fat firmness.

Diagnose common cookie and biscuit faults (spread, cakiness, hardness, burnt base) and match each to its formula or process cause.

Distinguish buttercream, whipped cream, ganache and fondant by stability, water activity and the storage temperature each requires.

State the food-safety rules for creams and fillings, including which fillings must be kept chilled and why a cream filling shortens a product's shelf life.

Describe a crumb coat, a final coat and one piped border, and state the icing consistency needed for each so that the finish does not drag or slump.

List the checks that decide whether a decorated product is fit to sell, covering symmetry, colour, piping neatness and hygiene of the finishing tools.

Build a product cost from ingredient quantities, unit prices, wastage percentage, packaging, labour time and overhead, and derive a selling price from a target margin.

Compare packaging materials (paper, board, food-grade plastic, foil) by barrier, cost and suitability for bread, cakes, cookies and cream-filled items.

Explain the storage conditions and shelf-life limits for lean bread, enriched bread, biscuits, cakes and cream-filled products, and state the labelling information a small bakery must show.

Operate a digital scale and a balance scale correctly, explain why volume measuring fails for flour, and convert a cup-based recipe to grams.

Calibrate an oven by comparing set temperature with a measured oven thermometer reading at three settings and state the adjustment needed.

Match each major bakery tool and machine (mixer, proofer, sheeter, deck oven, convection oven, blast chiller) to the product it is used for and the handling rule that prevents damage or injury.

Apply first-in-first-out stock rotation and a receiving check to a delivery of flour, eggs and dairy, recording what to reject and why.

Outline the quality-control points in a production day, from receiving through weighing, mixing, baking and dispatch, naming the check and the record kept at each point.

Recall the food-safety, fermentation and bread-making facts that were missed in earlier weeks and restate each correctly from memory.

Complete two full-length timed mock papers under exam conditions without notes and mark them against the answer key.

Re-derive the key formulas from scratch: baker's percentage, cake balance, costing with wastage and margin, and oven calibration correction.

Explain in writing how a hygiene failure in week 1 could cause a spoilage or safety failure in the finished bread or cake, linking the two domains in one chain of reasoning.

Summarise the highest-risk topics across all eight domains into a one-page revision sheet for the final day before the exam.