Elements and Performance Criteria
- Prepare for work
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet production volume
- 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 meringue equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Mix meringue batter
- Measure ingredient quantities to meet recipe specifications
- Load meringue ingredients into mixer in required sequence
- Operate and monitor mixer to mix batter for optimum meringue aeration for product type
- Fold in ingredients as required to meet meringue product type
- Check meringue to identify batter faults and rectify
- Process meringue products
- Bake meringue products
- Deposit, spread and pipe batters into tins and trays as required for product type
- Set baking temperatures and times to suit meringue product type and size
- Load oven and monitor baking to achieve bake required for meringue product type
- Use sight and feel to assess bake of meringue products
- Unload meringue products to cool
- Check meringue bake to identify faults and rectify
- Prepare finishing mediums
- Assemble finishing ingredients and equipment and prepare for use
- Measure finishing ingredient quantities to meet recipe specifications
- Operate and monitor mixer to prepare creams and icings as required for product type
- Prepare chocolate for decorating as required for product type
- Prepare garnishes for decorating as required for product type
- Prepare piping bags to pipe finishing decorations
- Check finishing mediums to identify faults and rectify
- Finish meringue products
- Finish meringue products to meet product type, and transfer to presentation containers
- Apply creams to finish meringue products as required for product type
- Apply garnishes and decorating finishes to decorate meringue product as required for product type
- Check finished meringue products to identify faults and rectify
- Prepare and transfer 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 production volume
- 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 meringue equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Measure ingredient quantities to meet recipe specifications
- Load meringue ingredients into mixer in required sequence
- Operate and monitor mixer to mix batter for optimum meringue aeration for product type
- Fold in ingredients as required to meet meringue product type
- Check meringue to identify batter faults and rectify