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Evidence Guide: FBPRBK3005 - Produce basic bread 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

 

FBPRBK3005 - Produce basic bread 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 basic bread baking 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 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 basic bread baking 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 basic bread dough

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into the mixer in the required ingredient placement
  3. Operate and monitor mixer to achieve basic bread dough development for product type
  4. Check mixed basic dough to identify faults and rectify
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into the mixer in the required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve basic bread dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check mixed basic dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process basic bread dough

  1. Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight
  2. Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove
  3. Retard basic dough as required for product type
  4. Final prove basic dough as required for product type
  5. Check processed basic dough to identify faults and rectify
Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Retard basic dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove basic dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed basic dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish basic bread products

  1. Prepare finishing ingredients to meet recipe specifications
  2. Pre-bake finish basic bread products to meet end-product specifications
  3. Check pre-bake finished basic bread products to identify faults and rectify
Prepare finishing ingredients to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish basic bread products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake finished basic bread products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake basic bread products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking
  3. Load oven and steam as required for product type
  4. Monitor baking to achieve baked colour and stability required for basic bread product type
  5. Unload and de-pan baked basic bread products to cool
  6. Check basic bread product bake to identify faults and rectify
  7. Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor baking to achieve baked colour and stability required for basic bread product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan baked basic bread products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check basic bread product bake 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 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 basic bread baking 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 ingredients into the mixer in the required ingredient placement
  12. Operate and monitor mixer to achieve basic bread dough development for product type
  13. Check mixed basic dough to identify 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 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 basic bread baking 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 ingredients into the mixer in the required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve basic bread dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check mixed basic dough to identify 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.

Basic bread baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

industrial dough moulding equipment

equipment accessories, including:

industrial dough moulding equipment accessories

ancillary equipment, including:

dry ingredients storage containers

industrial baking tins and lids

bread baking trays

ingredient storage bins

tools and utensils, including:

dough knives

dough scrapers

water spray bottles

scoring knives

flour sieves.