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 non laminated pastry cooking 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 non laminated pastry products
- Select and handle perishables according to food safety requirements
- Measure non laminated pastry filling ingredient quantities to meet recipe specification and prepare for use
- Prepare fruit as required for product type
- Blend and combine ingredients to meet product type
- Check fillings to identify faults and rectify
- Store fillings according to food safety requirements
- Mix non laminated pastry dough
- Measure pastry ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required sequence
- Operate and monitor mixer to mix non laminated pastry dough
- Check non laminated pastry dough to identify faults and rectify
- Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
- Form and fill non laminated pastry products
- Roll non laminated pastry to thickness as required for product type
- Cut, slice and portion non laminated pastry as required for product type
- Form non laminated pastry in required shapes for filling as required for product type
- Add fillings as required for product type
- Load tins and trays to prepare for baking
- Check non laminated pastry products to identify faults and rectify
- Form choux pastry products
- Pre-bake finish non laminated pastry products
- Bake non laminated pastry products
- Set baking temperatures and times to prepare for baking
- Blind bake with blind baking medium as required for product type
- Load oven and monitor baking to achieve even bake and stability for product type
- Unload and transfer non laminated pastry products to cool
- Check non laminated pastry product bake to identify faults and rectify
- Post-bake finish non laminated pastry products
- Prepare finishing mediums to meet recipe specification
- Melt chocolate in preparation for finishing non laminated pastry products
- Finish baked non laminated pastry products to meet end-product specification
- Check finished non laminated pastry products to identify faults and rectify
- Prepare and transfer non 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 non laminated pastry cooking 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