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Evidence Guide: FBPRBK3003 - Produce specialist 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

 

FBPRBK3003 - Produce specialist 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 specialist pastry equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Clean and condition fruits to prepare for use
  8. 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 specialist 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:

 

 

 

 

 

 

 

Clean and condition fruits to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins and trays to meet work requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings for specialist pastry products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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:

 

 

 

 

 

 

 

Store fillings according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix specialist pastry dough

  1. Measure specialist pastry ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required sequence
  3. Operate and monitor mixer to mix specialist pastry dough
  4. Incorporate butter into sugar for sweet short pastry sugar batter method
  5. Incorporate butter into finished mixed dough for English and French method laminated pastry
  6. Mix extensible pastry dough and rest for processing
  7. Fold and laminate laminated pastry dough with number of folds required for product type
  8. Check specialist pastry dough to identify faults and rectify
  9. Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
Measure specialist 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 specialist pastry dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate butter into sugar for sweet short pastry sugar batter method

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate butter into finished mixed dough for English and French method laminated pastry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix extensible pastry dough and rest for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold and laminate laminated pastry dough with number of folds required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check specialist pastry dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Form and fill laminated and non laminated pastry products

  1. Roll laminated and non laminated pastry to thickness required for product type
  2. Cut, slice and portion specialist pastry as required for product type
  3. Stretch extensible dough 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 pre-bake formed and filled specialist pastry products to identify faults and rectify
Roll laminated and non laminated pastry to thickness required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut, slice and portion specialist pastry as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stretch extensible dough 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 pre-bake formed and filled specialist pastry 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 specifications
  2. Pre-bake finish specialist pastry products to meet end-product specification
  3. Check pre-bake finished specialist pastry products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish specialist pastry products to meet end-product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake specialist pastry products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blind bake specialist pastry with blind baking medium as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and transfer specialist pastry products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check specialist pastry product bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-bake fill and finish specialist pastry products

  1. Prepare post-bake fillings and finishing mediums to meet recipe specifications
  2. Finish baked specialist pastry products to meet end-product specifications
  3. Fill baked specialist pastry products to meet end-product specifications
  4. Check finished specialist pastry products to identify faults and rectify
  5. Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements
Prepare post-bake fillings and finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish baked specialist pastry products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill baked specialist pastry products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished specialist pastry products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer specialist 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 specialist pastry equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Clean and condition fruits to prepare for use
  11. 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 specialist 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:

 

 

 

 

 

 

 

Clean and condition fruits to prepare for use

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.

Specialist pastry equipment must include:

equipment, including:

microwave

refrigerator

pastry sheeter or pastry break

equipment accessories, including:

refrigerator shelving

ancillary equipment, including:

pie tins or foils

hand wash areas

cooling wires used for pastry

trays used for pastry baking

tools and utensils, including:

pastry brushes

measuring jugs

mixing spoons used for cooking

containers used for storing fillings.

Specialist pastry filling must include:

blended cold filling

unthickened cold filling

thickened cooked filling

unthickened cooked filling.