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Evidence Guide: FBPRBK3006 - Produce savoury 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

 

FBPRBK3006 - Produce savoury 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 special dietary requirements and 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 savoury 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 special dietary requirements and 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 savoury 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:

 

 

 

 

 

 

 

Prepare savoury fillings

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specifications and prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blend and combine ingredients to meet savoury product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check savoury filling to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store savoury fillings according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix savoury bread dough

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient placement
  3. Operate and monitor mixer to achieve savoury dough development for product type
  4. Add savoury fillings to dough during mixing to meet product type
  5. Check savoury dough to identify faults and rectify
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve savoury dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add savoury fillings to dough during mixing to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check savoury dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process savoury bread dough

  1. Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight
  2. Final mould and shape savoury dough in preparation for applying fillings and toppings
  3. Retard savoury dough as required for product type
  4. Final prove savoury dough as required for product type
  5. Check processed savoury dough to identify faults and rectify
Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould and shape savoury dough in preparation for applying fillings and toppings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Retard savoury dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove savoury dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed savoury dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply toppings and fillings to savoury bread dough

  1. Select savoury ingredients from storage to meet recipe specifications
  2. Prepare and apply sauces to savoury doughs according to product type
  3. Fill and top savoury doughs as required according to product type
  4. Identify savoury ingredients for reuse, and store according to food safety requirements
  5. Check topped and filled savoury bread doughs to identify faults and rectify
Select savoury ingredients from storage to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and apply sauces to savoury doughs according to product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill and top savoury doughs as required according to product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify savoury ingredients for reuse, and store according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check topped and filled savoury bread doughs to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake savoury bread products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check dough size to confirm readiness for baking
  3. Monitor baking to achieve baked colour and stability required for savoury bread product type
  4. Unload savoury products to cool according to food safety requirements
  5. Check savoury bread bake to identify faults and rectify
  6. Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check dough size to confirm readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload savoury products to cool according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check savoury bread bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Steam savoury bread products

  1. Set steaming settings to prepare for steaming
  2. Visually check dough size to confirm readiness for steaming
  3. Load steaming equipment and monitor steaming to achieve steam levels for product type
  4. Unload steamed products to cool according to food safety requirements
  5. Check steamed savoury bread product to identify faults and rectify
  6. Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements
Set steaming settings to prepare for steaming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check dough size to confirm readiness for steaming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load steaming equipment and monitor steaming to achieve steam levels for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload steamed products to cool according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check steamed savoury bread product to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer steamed products for presentation and storage according to 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 special dietary requirements and 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 savoury bread baking equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
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 special dietary requirements and 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 savoury 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:

 

 

 

 

 

 

 

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.

Savoury bread baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

industrial cook tops

cool room or refrigeration

dish washing sinks

equipment accessories, including:

cool room or refrigerator shelving

dish washing sink taps and attachments

ancillary equipment, including:

pizza trays

cook pots used for preparing savoury fillings

storage containers used for storing savoury fillings

containers used for storing savoury sauces

baking trays and pans used for baking savoury products

cooling wires used for cooling savoury products

cutting boards used for savoury fillings

equipment used to steam savoury bread

tools and utensils, including:

scrapers

ladles and cooking spoons

serrated bread knives

food preparation knives.