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Evidence Guide: FBPRBK3001 - Produce laminated pastry products

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

 

FBPRBK3001 - Produce laminated pastry products

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

Prepare for work

  1. Confirm product types and volumes to schedule production
  2. Calculate yield and adjust recipe to meet required production volumes
  3. Confirm work area and work practices meet food safety and workplace health and safety requirements
  4. Select and wear personal protective equipment according to safety requirements
  5. Select laminated pastry equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Prepare tins and trays to meet work requirements
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select laminated pastry equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins and trays to meet work requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings for laminated pastry products

  1. Select and handle perishables according to food safety requirements
  2. Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use
  3. Prepare fruit as required for product type
  4. Blend and combine filling ingredients to meet product type
  5. Check fillings to identify faults and rectify
  6. Prepare and transfer fillings for storage as required in accordance with food safety requirements
Select and handle perishables according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fruit as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and combine filling ingredients to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fillings to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer fillings for storage as required in accordance with food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix laminated pastry dough

  1. Measure laminated pastry ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient sequence
  3. Operate and monitor mixer to mix laminated pastry dough
  4. Incorporate fat into laminated pastry dough for Scotch method pastry
  5. Incorporate fat into finished pastry dough for English method pastry
  6. Fold and laminate pastry dough with number of folds required to meet product type
  7. Check laminated pastry dough to identify faults and rectify
  8. Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
Measure laminated pastry ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix laminated pastry dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate fat into laminated pastry dough for Scotch method pastry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate fat into finished pastry dough for English method pastry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold and laminate pastry dough with number of folds required to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check laminated pastry dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form and fill laminated pastry products

  1. Roll laminated pastry to thickness required for product type
  2. Cut, slice and portion pastry as required for product type
  3. Form pastry in shapes for filling as required for product type
  4. Add fillings as required for product type
  5. Load tins and trays to prepare for baking
  6. Check laminated pastry products to identify faults and rectify
Roll laminated pastry to thickness required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut, slice and portion pastry as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form pastry in shapes for filling as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add fillings as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load tins and trays to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check laminated pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish laminated pastry products

  1. Prepare pre-bake finishing mediums to meet recipe specification
  2. Pre-bake finish laminated pastry products to meet product type
  3. Check pre-bake finished laminated pastry products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish laminated pastry products to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake finished laminated pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake laminated pastry products

  1. Set baking temperatures and times to prepare for baking
  2. Load oven and monitor baking to achieve required bake for product type
  3. Unload and transfer laminated pastry products to cool
  4. Check laminated pastry product bake to identify faults and rectify
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor baking to achieve required bake for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and transfer laminated pastry products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check laminated pastry product bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish laminated pastry products

  1. Prepare finishing mediums to meet recipe specifications
  2. Finish baked laminated pastry products to meet product type
  3. Check finished laminated pastry products to identify faults and rectify
  4. Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
Prepare finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish baked laminated pastry products to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished laminated pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet housekeeping standards
  2. Dispose of waste according to workplace requirements
  3. Complete workplace records according to workplace requirements
  4. Confirm product types and volumes to schedule production
  5. Calculate yield and adjust recipe to meet required production volumes
  6. Confirm work area and work practices meet food safety and workplace health and safety requirements
  7. Select and wear personal protective equipment according to safety requirements
  8. Select laminated pastry equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Prepare tins and trays to meet work requirements
Clean equipment and work area to meet housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete workplace records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select laminated pastry equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins and trays to meet work requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
Range Statement

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Laminated pastry equipment must include:

equipment, including:

mechanical pastry sheeter or pastry break

cool room

equipment accessories, including:

cool room shelving

mechanical pastry sheeter attachments or pastry break attachments

tools and utensils, including:

piping bags

pastry cutters

flour brushes

egg wash brushes

rolling pin.

Pastry filling must include:

sweet and savoury thickened and blended fillings.