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Evidence Guide: FBPRBK3004 - Produce meringue 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

 

FBPRBK3004 - Produce meringue 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 production volume
  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 meringue equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet production volume

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 meringue 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:

 

 

 

 

 

 

 

Mix meringue batter

  1. Measure ingredient quantities to meet recipe specifications
  2. Load meringue ingredients into mixer in required sequence
  3. Operate and monitor mixer to mix batter for optimum meringue aeration for product type
  4. Fold in ingredients as required to meet meringue product type
  5. Check meringue to identify batter faults and rectify
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load meringue ingredients into mixer in required sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix batter for optimum meringue aeration for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in ingredients as required to meet meringue product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meringue to identify batter faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meringue products

  1. Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type
  2. Fold meringue batter through gateaux, dessert fillings and bases as required for product type
  3. Use sight and feel to assess meringue quality
  4. Check processed meringue to identify faults and rectify
Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold meringue batter through gateaux, dessert fillings and bases as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use sight and feel to assess meringue quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed meringue to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake meringue products

  1. Deposit, spread and pipe batters into tins and trays as required for product type
  2. Set baking temperatures and times to suit meringue product type and size
  3. Load oven and monitor baking to achieve bake required for meringue product type
  4. Use sight and feel to assess bake of meringue products
  5. Unload meringue products to cool
  6. Check meringue bake to identify faults and rectify
Deposit, spread and pipe batters into tins and trays as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set baking temperatures and times to suit meringue product type and size

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use sight and feel to assess bake of meringue products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload meringue products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meringue bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare finishing mediums

  1. Assemble finishing ingredients and equipment and prepare for use
  2. Measure finishing ingredient quantities to meet recipe specifications
  3. Operate and monitor mixer to prepare creams and icings as required for product type
  4. Prepare chocolate for decorating as required for product type
  5. Prepare garnishes for decorating as required for product type
  6. Prepare piping bags to pipe finishing decorations
  7. Check finishing mediums to identify faults and rectify
Assemble finishing ingredients and equipment and prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure finishing ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to prepare creams and icings as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare chocolate for decorating as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare garnishes for decorating as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare piping bags to pipe finishing decorations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finishing mediums to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish meringue products

  1. Finish meringue products to meet product type, and transfer to presentation containers
  2. Apply creams to finish meringue products as required for product type
  3. Apply garnishes and decorating finishes to decorate meringue product as required for product type
  4. Check finished meringue products to identify faults and rectify
  5. Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
Finish meringue products to meet product type, and transfer to presentation containers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply creams to finish meringue products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply garnishes and decorating finishes to decorate meringue product as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished meringue products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer 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 production volume
  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 meringue equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Measure ingredient quantities to meet recipe specifications
  11. Load meringue ingredients into mixer in required sequence
  12. Operate and monitor mixer to mix batter for optimum meringue aeration for product type
  13. Fold in ingredients as required to meet meringue product type
  14. Check meringue to identify batter faults and rectify
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 production volume

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 meringue 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:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load meringue ingredients into mixer in required sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix batter for optimum meringue aeration for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in ingredients as required to meet meringue product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meringue to identify batter faults and rectify

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.

Meringue equipment must include:

equipment, including:

industrial mixer and attachments

industrial cook tops

equipment accessories, including:

cake whisk attachment

ancillary equipment, including:

cake hoops or tins

chocolate melting equipment

cook pots

tools and utensils, including:

pallet knives

scrapers

cake knives

piping bags

piping nozzles.