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Evidence Guide: FBPRBK2002 - Use food preparation equipment to prepare fillings

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

 

FBPRBK2002 - Use food preparation equipment to prepare fillings

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

Prepare for work

  1. Confirm baked product filling types and volumes with supervisor
  2. Identify and report work health and safety hazards to supervisor
  3. Select and wear personal protective equipment according to safety requirements
  4. Check work area and personal hygiene meet food safe conditions
  5. Select food preparation equipment and check readiness for use
  6. Check knives are sharp and ready for use
  7. Select ingredients and check quality and quantity
  8. Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
Confirm baked product filling types and volumes with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report work health and safety hazards to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check work area and personal hygiene meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food preparation equipment and check readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check knives are sharp and ready for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings

  1. Measure ingredient quantities to meet recipe specification
  2. Prepare ingredients using knives to make cuts
  3. Blend and thicken cold fillings to meet recipe specifications
  4. Blend and cook hot fillings to meet recipe specifications
  5. Check fillings to identify routine filling faults, and report to supervisor
  6. Cool cooked fillings to meet food safe conditions
  7. Store prepared fillings to meet food safe conditions
Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients using knives to make cuts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and thicken cold fillings to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and cook hot fillings to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fillings to identify routine filling faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool cooked fillings to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store prepared fillings to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet food safe conditions
  2. Dispose of waste according to workplace requirements
  3. Confirm baked product filling types and volumes with supervisor
  4. Identify and report work health and safety hazards to supervisor
  5. Select and wear personal protective equipment according to safety requirements
  6. Check work area and personal hygiene meet food safe conditions
  7. Select food preparation equipment and check readiness for use
  8. Check knives are sharp and ready for use
  9. Select ingredients and check quality and quantity
  10. Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
  11. Measure ingredient quantities to meet recipe specification
  12. Prepare ingredients using knives to make cuts
  13. Blend and thicken cold fillings to meet recipe specifications
  14. Blend and cook hot fillings to meet recipe specifications
  15. Check fillings to identify routine filling faults, and report to supervisor
  16. Cool cooked fillings to meet food safe conditions
  17. Store prepared fillings to meet food safe conditions
Clean equipment and work area to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm baked product filling types and volumes with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report work health and safety hazards to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check work area and personal hygiene meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food preparation equipment and check readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check knives are sharp and ready for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients using knives to make cuts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and thicken cold fillings to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and cook hot fillings to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fillings to identify routine filling faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool cooked fillings to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store prepared fillings to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment and work area to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge