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Evidence Guide: FBPRBK3010 - Produce cake and pudding 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

 

FBPRBK3010 - Produce cake and pudding 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 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 cake and pudding baking and steaming equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Clean and condition dried fruits to prepare for use
  8. Prepare tins, trays and pans to match cake and pudding types
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required 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 cake and pudding baking and steaming 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:

 

 

 

 

 

 

 

Clean and condition dried fruits to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins, trays and pans to match cake and pudding types

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix cake and pudding batter

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix batter

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in ingredients as required to meet cake and pudding product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check cake and pudding batters to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake and steam cake and pudding products

  1. Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking
  2. Set baking and steaming temperatures and times to meet cake and pudding product type and size
  3. Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type
  4. Use sight, feel and skewers to assess bake of cake and pudding products
  5. Unload and de-pan baked cake products to cool
  6. Check cake product bake and steam of pudding to identify faults and rectify
Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set baking and steaming temperatures and times to meet cake and pudding product type and size

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use sight, feel and skewers to assess bake of cake and pudding products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan baked cake products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check cake product bake and steam of pudding 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 specification
  3. Operate and monitor mixer to prepare icings and glazes as required for product type
  4. Prepare garnishes for decorating as required for product type
  5. Prepare piping bags to pipe finishing decorations
  6. 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 specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to prepare icings and glazes 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 cake products

  1. Cut cake products into portions as required for product type
  2. Apply icings and glazes to mask cake products as required for product type
  3. Apply garnishes and decorating finishes to decorate cake products as required for product type
  4. Check finished cake products to identify finishing faults and rectify
  5. Prepare and transfer products for presentation and storage according to packaging and food safety requirements
Cut cake products into portions as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply icings and glazes to mask cake products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished cake products to identify finishing 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 required 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 cake and pudding baking and steaming equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Clean and condition dried fruits to prepare for use
  11. Prepare tins, trays and pans to match cake and pudding types
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 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 cake and pudding baking and steaming 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:

 

 

 

 

 

 

 

Clean and condition dried fruits to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins, trays and pans to match cake and pudding types

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.

Cake and pudding baking and steaming equipment must include:

equipment, including:

industrial mixer and attachments

dish washing sinks

cool room or refrigerator

equipment accessories, including:

sink taps and accessories

cool room or refrigerator shelving

ancillary equipment, including:

cake baking trays

cake tins or hoops

cooling wires

equipment used to steam puddings

mixing bowls

tools and utensils, including:

pallet knives

serrated knife

plastic scrapers

sieves

thermometer.