Elements and Performance Criteria
- Prepare for work
- Confirm product types and volumes to schedule production
- Calculate yield and adjust recipe to meet special dietary requirements and 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 savoury bread baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Prepare savoury fillings
- Select and handle perishables according to food safety requirements
- Measure ingredient quantities to meet recipe specifications and prepare for use
- Blend and combine ingredients to meet savoury product type
- Check savoury filling to identify faults and rectify
- Store savoury fillings according to food safety requirements
- Mix savoury bread dough
- Measure ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required ingredient placement
- Operate and monitor mixer to achieve savoury dough development for product type
- Add savoury fillings to dough during mixing to meet product type
- Check savoury dough to identify faults and rectify
- Process savoury bread dough
- Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight
- Final mould and shape savoury dough in preparation for applying fillings and toppings
- Retard savoury dough as required for product type
- Final prove savoury dough as required for product type
- Check processed savoury dough to identify faults and rectify
- Apply toppings and fillings to savoury bread dough
- Select savoury ingredients from storage to meet recipe specifications
- Prepare and apply sauces to savoury doughs according to product type
- Fill and top savoury doughs as required according to product type
- Identify savoury ingredients for reuse, and store according to food safety requirements
- Check topped and filled savoury bread doughs to identify faults and rectify
- Bake savoury bread products
- Set baking temperatures and times to prepare for baking
- Visually check dough size to confirm readiness for baking
- Monitor baking to achieve baked colour and stability required for savoury bread product type
- Unload savoury products to cool according to food safety requirements
- Check savoury bread bake to identify faults and rectify
- Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
- Steam savoury bread products
- Set steaming settings to prepare for steaming
- Visually check dough size to confirm readiness for steaming
- Load steaming equipment and monitor steaming to achieve steam levels for product type
- Unload steamed products to cool according to food safety requirements
- Check steamed savoury bread product to identify faults and rectify
- Prepare and transfer steamed products for presentation and storage according to 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 special dietary requirements and 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 savoury bread baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity