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Evidence Guide: FBPFST5005 - Examine the biochemical properties of food

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPFST5005 - Examine the biochemical properties of food

What evidence can you provide to prove your understanding of each of the following citeria?

Use and apply terms and concepts relating to organic substances important in food processing

  1. Use biochemical terminology relating to food processing
  2. Apply relevant concepts to explain the biochemistry in food processing
Use biochemical terminology relating to food processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply relevant concepts to explain the biochemistry in food processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify biochemical compounds and explain biochemical reactions important in food processing

  1. Identify and classify biochemical carbohydrates including amino acids, proteins and lipids
  2. Identify the molecular structure of important biochemical compounds
  3. Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place
  4. Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
Identify and classify biochemical carbohydrates including amino acids, proteins and lipids

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the molecular structure of important biochemical compounds

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the impact of food processing operations on the biochemistry of processed food products

  1. Identify biochemical macro constituents and micro constituents of food
  2. Assess the effect of processing on biochemistry and nutritional value of foodstuffs
  3. Identify biochemical actions of food additives
  4. Identify the biochemical principles relating to the spoilage and preservation of foods
Identify biochemical macro constituents and micro constituents of food

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the effect of processing on biochemistry and nutritional value of foodstuffs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify biochemical actions of food additives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the biochemical principles relating to the spoilage and preservation of foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Extract samples of product or raw materials for testing and apply the results to food production processes

  1. Establish properties of biochemical compounds and their extraction techniques for a food processing operation
  2. Conduct sampling as specified by the sampling plan
  3. Maintain sample purity and integrity prior to testing
  4. Use the results of tests to assist with ingredient selection and food labelling
Establish properties of biochemical compounds and their extraction techniques for a food processing operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct sampling as specified by the sampling plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain sample purity and integrity prior to testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use the results of tests to assist with ingredient selection and food labelling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge