The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

plan and prepare ingredients, equipment and processes required for meringue

combine, shape and form ingredients according to requirements for type of product

assess meringueoutcomes against quality standards

take corrective action in response to typical faults and inconsistencies

clean equipment

apply safe work practices and identify OH&S hazards and controls

cost final product

apply food safety procedures

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures including advice on relevant meringue product preparation requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

mixing bowls and utensils, piping equipment and oven equipment as required by product type

materials/ingredients

personal protective clothing, equipment and material safety data sheets as required

cleaning procedures, materials and equipment as required

Method of assessment

This unit should be assessed together with core units and other units of competence relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

Access workplace information to identify recipe requirements

Confirm condition, type, quality and quantity of ingredients

Prepare ingredients for use. This may include separating egg whites or reconstituting powdered whites and preparing sugar or sugar syrup as required by product

Beat egg whites to achieve the required texture. This may be done manually or using mixing equipment

Add remaining ingredients in the required sequence and stage to meet recipe requirements

Monitor the appearance and consistency of mix and ensure that all ingredients are added

Take corrective action as required so that meringue meets quality standards

Shape meringue to meet product requirements. This may be done by piping or manually shaping

Pipe or drop meringue to meet product requirements

Apply toppings as required by product

Bake meringue to remove moisture and achieve required appearance (applies to baked meringues only)

Clean equipment and utensils to meet hygiene standards

Maintain workplace records as required

Maintain work area to meet housekeeping standards

Finish products according to enterprise procedures

Use oral communication skills / language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor

Work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

Basic principles of making meringues

Ingredient characteristics and purpose. This includes an understanding of how the preparation and conditioning of whites affects whisking

Methods used to confirm accuracy of measuring equipment used

Process requirements. This may include:

cleaning/degreasing bowls and utensils

mixing times and speeds

baking as required

cooling

Required characteristics of meringues, uses and related processing methods

Settings, operating requirements and safety features of equipment used

Significance of variables such as:

time and speed at each stage of mixing

rate and sequence of ingredient addition

baking times and temperatures for final product

Product presentation and storage requirements. This includes an understanding of the importance of thorough cooling prior to storing and potential effects of moisture on product

Causes of variation and corrective action required

Control points and related monitoring requirements

OHS hazards and controls

Waste handling and cleaning and procedures

Preparing and applying decorations to finish products where relevant

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity

Workplace information

Workplace information can include verbal or written operating procedures, specifications, production schedules and recipe instructions

Base ingredients

Base ingredients include egg white and sugar

Eggs

Eggs may be mechanically or manually beaten

Equipment

Equipment may include mixing bowls, whisks, mechanical mixers, ovens and piping bags

Meringues

Meringues may be baked or unbaked depending on recipe requirements