Elements and Performance Criteria
- Prepare for work
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet required production volumes
- Confirm work area and work practices meet food safety and workplace health and safety requirements
- Select and wear personal protective equipment according to safety requirements
- Select laminated pastry equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Prepare tins and trays to meet work requirements
- Prepare fillings for laminated pastry products
- Select and handle perishables according to food safety requirements
- Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use
- Prepare fruit as required for product type
- Blend and combine filling ingredients to meet product type
- Check fillings to identify faults and rectify
- Prepare and transfer fillings for storage as required in accordance with food safety requirements
- Mix laminated pastry dough
- Measure laminated pastry ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required ingredient sequence
- Operate and monitor mixer to mix laminated pastry dough
- Incorporate fat into laminated pastry dough for Scotch method pastry
- Incorporate fat into finished pastry dough for English method pastry
- Fold and laminate pastry dough with number of folds required to meet product type
- Check laminated pastry dough to identify faults and rectify
- Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
- Form and fill laminated pastry products
- Roll laminated pastry to thickness required for product type
- Cut, slice and portion pastry as required for product type
- Form pastry in shapes for filling as required for product type
- Add fillings as required for product type
- Load tins and trays to prepare for baking
- Check laminated pastry products to identify faults and rectify
- Pre-bake finish laminated pastry products
- Bake laminated pastry products
- Finish laminated pastry products
- Prepare finishing mediums to meet recipe specifications
- Finish baked laminated pastry products to meet product type
- Check finished laminated pastry products to identify faults and rectify
- Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
- Complete work
- Clean equipment and work area to meet housekeeping standards
- Dispose of waste according to workplace requirements
- Complete workplace records according to workplace requirements
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet required production volumes
- Confirm work area and work practices meet food safety and workplace health and safety requirements
- Select and wear personal protective equipment according to safety requirements
- Select laminated pastry equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Prepare tins and trays to meet work requirements