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Evidence Guide: FBPRBK3014 - Produce sweet yeast 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

 

FBPRBK3014 - Produce sweet yeast 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 sweet yeast baking equipment and check to confirm readiness for use
  6. Select and prepare ingredients and check to confirm quality and quantity
  7. Clean and condition fruits to prepare for use
  8. Prepare sweet fillings as required for product type
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 sweet yeast baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and prepare ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and condition fruits to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sweet fillings as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix sweet yeast dough

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve sweet yeast dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check mixed sweet yeast dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process sweet yeast dough

  1. Divide, scale, mould and intermediate prove sweet yeast dough to meet end-product shape and baked weight
  2. Apply sweet fillings to sweet yeast doughs to meet product type
  3. Final mould sweet yeast dough to meet product requirements, and place on baking surfaces for final prove
  4. Retard sweet yeast dough as required for product type
  5. Final prove sweet yeast dough as required for product type
  6. Check processed sweet yeast dough to identify faults and rectify
Divide, scale, mould and intermediate prove sweet yeast dough to meet end-product shape and baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply sweet fillings to sweet yeast doughs to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould sweet yeast dough to meet product requirements, and place on baking surfaces for final prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Retard sweet yeast dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove sweet yeast dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed sweet yeast dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake sweet yeast 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 sweet yeast product type
  4. Unload and de-pan sweet yeast products to cool
  5. Glaze products after baking as required for product type
  6. Check sweet yeast products to identify faults and rectify
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 sweet yeast product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan sweet yeast products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Glaze products after baking as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check sweet yeast products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish sweet yeast products

  1. Prepare finishing mediums to meet recipe specifications
  2. Finish baked products to meet end-product specifications
  3. Check finished products to identify faults and rectify
  4. Prepare and transfer products for presentation and storage according to packaging and food safety requirements
Prepare finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish baked products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finished products 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 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 sweet yeast baking equipment and check to confirm readiness for use
  9. Select and prepare ingredients and check to confirm quality and quantity
  10. Clean and condition fruits to prepare for use
  11. Prepare sweet fillings as required for product type
  12. Measure ingredient quantities to meet recipe specifications
  13. Load ingredients into mixer in required placement
  14. Operate and monitor mixer to achieve sweet yeast dough development for product type
  15. Check mixed sweet yeast 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 sweet yeast baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and prepare ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and condition fruits to prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sweet fillings as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve sweet yeast dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check mixed sweet yeast 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.

Sweet yeast baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

ancillary equipment, including:

dried fruit storage containers

jugs used for storing glazes

dry ingredient storage containers

baking trays used for sweet yeast

cooling wires used for sweet yeast

tools and utensils, including:

piping bags used for decorating

piping nozzles used for decorating

brushes used for glazing products

knives used for decorating and cutting.