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Evidence Guide: FBPRBK3007 - Produce specialty flour 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

 

FBPRBK3007 - Produce specialty flour 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 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 specialty flour 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 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 specialty flour 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 specialty flour bread dough

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check specialty flour dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process specialty flour bread dough

  1. Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights
  2. Final mould dough and place on baking surfaces for final prove as required
  3. Final prove specialty flour dough as required for product type
  4. Check processed specialty flour dough to identify faults and rectify
Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould dough and place on baking surfaces for final prove as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove specialty flour dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed specialty flour dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish specialty flour bread products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish specialty flour products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake finished specialty flour products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake specialty flour bread products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check dough size to confirm specialty flour product readiness for baking
  3. Load oven and steam as required for specialty flour product type
  4. Monitor baking to achieve baked colour and stability required for speciality flour bread product type
  5. Unload and de-pan baked specialty flour products to cool
  6. Check specialty flour bread product to identify faults and rectify
  7. Prepare and transfer 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 specialty flour product readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam as required for specialty flour product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan baked specialty flour products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check specialty flour bread product to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer 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 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 specialty flour 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 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 specialty flour 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.

Specialty flour bread baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

dish washing area

equipment accessories, including:

dish washing area taps and accessories

ancillary equipment, including:

specialty flour storage containers

grain soaking containers

dough storage containers

tools and utensils, including:

dusting sieves

scoring knives

spray bottles

thermometers.