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Evidence Guide: FBPRBK3002 - Produce non 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

 

FBPRBK3002 - Produce non 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 non laminated pastry cooking 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 non laminated pastry cooking 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 non laminated pastry products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fruit as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and combine ingredients to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fillings to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store fillings according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix non laminated pastry dough

  1. Measure pastry ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required sequence
  3. Operate and monitor mixer to mix non laminated pastry dough
  4. Check non laminated pastry dough to identify faults and rectify
  5. Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
Measure pastry ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix non laminated pastry dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check non laminated pastry dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form and fill non laminated pastry products

  1. Roll non laminated pastry to thickness as required for product type
  2. Cut, slice and portion non laminated pastry as required for product type
  3. Form non laminated pastry in required 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 non laminated pastry products to identify faults and rectify
Roll non laminated pastry to thickness as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut, slice and portion non laminated pastry as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form non laminated pastry in required 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 non laminated pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form choux pastry products

  1. Cook fat in liquid to form boiled mass
  2. Cook flour in boiled mass to form roux
  3. Cool roux in preparation for folding in egg
  4. Fold egg into roux to produce choux pastry
  5. Pipe choux pastry onto trays ready for baking
  6. Check pre-bake choux products to identify faults and rectify
Cook fat in liquid to form boiled mass

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook flour in boiled mass to form roux

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool roux in preparation for folding in egg

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold egg into roux to produce choux pastry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pipe choux pastry onto trays ready for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake choux products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish non laminated pastry products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish non laminated pastry products to meet end-product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake non laminated pastry products

  1. Set baking temperatures and times to prepare for baking
  2. Blind bake with blind baking medium as required for product type
  3. Load oven and monitor baking to achieve even bake and stability for product type
  4. Unload and transfer non laminated pastry products to cool
  5. Check non laminated pastry product bake to identify faults and rectify
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blind bake with blind baking medium as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor baking to achieve even bake and stability for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and transfer non laminated pastry products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check non laminated pastry product bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-bake finish non laminated pastry products

  1. Prepare finishing mediums to meet recipe specification
  2. Melt chocolate in preparation for finishing non laminated pastry products
  3. Finish baked non laminated pastry products to meet end-product specification
  4. Check finished non laminated pastry products to identify faults and rectify
  5. Prepare and transfer non laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
Prepare finishing mediums to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Melt chocolate in preparation for finishing non laminated pastry products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish baked non laminated pastry products to meet end-product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished non laminated pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer non 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 non laminated pastry cooking 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 non laminated pastry cooking 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.

Non laminated pastry cooking equipment must include:

equipment, including:

industrial mixer and attachments

freezer

industrial cook tops

equipment accessories, including:

dough hook

dough beater

cook pots used to cook fillings

ancillary equipment, including:

pie tins or foils used to bake pastry

tools and utensils, including:

cutting boards

food preparation knives.

Non laminated pastry filling must include:

sweet thickened or unthickened filling

savoury thickened or unthickened filling.