NTISthis.com

Evidence Guide: FBPRBK3009 - Produce biscuit and cookie 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

 

FBPRBK3009 - Produce biscuit and cookie 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 product 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 biscuit and cookie baking equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Prepare baking trays to match biscuit and cookie type
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required product 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 biscuit and cookie 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 baking trays to match biscuit and cookie type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix biscuit and cookie batters and doughs

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer and cook pots in required sequence as required for product type
  3. Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs
  4. Fold in ingredients as required to meet product type
  5. Check biscuit and cookie batters and doughs to identify batter faults and rectify
  6. Store biscuit and cookie batters and doughs according to food safety requirements
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer and cook pots in required sequence as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in ingredients as required to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check biscuit and cookie batters and doughs to identify batter faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store biscuit and cookie batters and doughs according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake biscuit and cookie products

  1. Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type
  2. Pre-bake finish cookies and biscuits as required to meet product type
  3. Set baking temperatures and times to prepare for baking
  4. Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type
  5. Use sight and feel to assess bake of biscuit and cookie products
  6. Unload baked biscuit and cookie products to cool
  7. Check biscuit and cookie bake to identify faults and rectify
Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish cookies and biscuits as required to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use sight and feel to assess bake of biscuit and cookie products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload baked biscuit and cookie products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check biscuit and cookie 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. Melt and prepare chocolate for decorating as required for product type
  5. Prepare jams for decorating as required for product type
  6. Prepare garnishes for decorating as required for product type
  7. Prepare piping bags to decorate with chocolate and pipe finishing decorations
  8. 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:

 

 

 

 

 

 

 

Melt and prepare chocolate for decorating as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare jams 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 decorate with chocolate and pipe finishing decorations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finishing mediums to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish biscuit and cookie products

  1. Fill biscuit and cookie products as required for product type
  2. Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type
  3. Check finished biscuit and cookie products to identify finishing faults and rectify
  4. Prepare and transfer finished biscuit and cookie products for presentation and storage according to packaging and food safety requirements
Fill biscuit and cookie products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished biscuit and cookie products to identify finishing faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer finished biscuit and cookie 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 required product 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 biscuit and cookie baking equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Prepare baking trays to match biscuit and cookie type
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 product 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 biscuit and cookie 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 baking trays to match biscuit and cookie type

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.

Biscuit and cookie baking equipment must include:

equipment, including:

industrial mixer and attachments

industrial cook tops

equipment accessories, including:

whisk attachment

beater attachment

gas or electric hot plates and attachments

dish washing sinks, taps and accessories

cook pots

baking trays

dry ingredient containers

refrigerated ingredient containers

mixing bowls

equipment used to melt chocolate

tools and utensils, including:

hand whisks

hand spoons

biscuit and pastry cutters

rolling pins

flour brushes

egg wash brushes

piping bags

piping nozzles.