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Evidence Guide: FBPRBK4003 - Produce gateaux, tortes and entremets

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

 

FBPRBK4003 - Produce gateaux, tortes and entremets

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 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 baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Prepare tins, trays and pans to match type of gateaux, tortes or entremets
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet 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 baking equipment for gateaux, tortes and entremets 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 tins, trays and pans to match type of gateaux, tortes or entremets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare bases for gateaux, tortes and entremets

  1. Measure ingredient quantities to meet recipe specifications
  2. Process ingredients to mix bases for gateaux, tortes and entremets
  3. Set and load oven and monitor baking to bake bases
  4. Check base bake to identify faults and rectify
  5. Prepare and transfer bases for storage in accordance with food safety requirements
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process ingredients to mix bases for gateaux, tortes and entremets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and load oven and monitor baking to bake bases

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check base bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer bases for storage in accordance with food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings and finishes for gateaux, tortes and entremets

  1. Measure filling and finishing ingredient quantities to meet recipe specifications
  2. Process ingredients to make fillings and finishes for gateaux, tortes and entremets
  3. Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify
  4. Prepare and transfer fillings and finishes for storage according to food safety requirements
Measure filling and finishing ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process ingredients to make fillings and finishes for gateaux, tortes and entremets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer fillings and finishes for storage according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble gateaux, tortes and entremets

  1. Prepare bases for assembly to meet product type
  2. Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type
  3. Check assembly for gateaux, tortes and entremets to identify faults and rectify
Prepare bases for assembly to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check assembly for gateaux, tortes and entremets to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish gateaux, tortes and entremets

  1. Apply finishes to gateaux, tortes and entremets as required for product type
  2. Apply garnishes to finish gateaux, tortes and entremets as required for product type
  3. Check finishing for gateaux, tortes and entremets to identify faults and rectify
  4. Prepare and transfer finished gateaux, tortes and entremets for presentation and storage according to packaging and food safety requirements
Apply finishes to gateaux, tortes and entremets as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply garnishes to finish gateaux, tortes and entremets as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finishing for gateaux, tortes and entremets to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer finished gateaux, tortes and entremets 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 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 baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Prepare tins, trays and pans to match type of gateaux, tortes or entremets
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 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 baking equipment for gateaux, tortes and entremets 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 tins, trays and pans to match type of gateaux, tortes or entremets

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.

Baking equipment for gateaux, tortes and entremets must include:

equipment, including:

industrial mixer and attachments

freezer

cool room or refrigerator

industrial cook tops

equipment accessories, including:

dough hook attachment

cake beater attachment

cake whisk attachment

ancillary equipment, including:

rolling pin

cake hoops or tins

equipment to temper chocolate

plateware for entremets

tools and utensils, including:

pallet knives

ladles or spoons

scrapers

cake knives.

Bases must include:

cake

laminated or short pastry.

Fillings and finishes must include:

sabayon or custard

aerated creams

chocolate-based glazes or sauces

tempered couverture chocolate

fruit fillings

bavarois or mousse

meringue or butter cream

chocolate or sugar garnishes.