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Evidence Guide: FBPRBK4008 - Apply bread baking science

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

 

FBPRBK4008 - Apply bread baking science

What evidence can you provide to prove your understanding of each of the following citeria?

Analyse aspects of ingredients on finished bread products

  1. Read and interpret a Certificate of Analysis for breadmaking flour
  2. Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients
  3. Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics
  4. Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients
  5. Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes
  6. Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients
  7. Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product
  8. Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product
Read and interpret a Certificate of Analysis for breadmaking flour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse aspects of ingredient variations and changes in processing

  1. Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes
  2. Examine the features and benefits of different ingredient changes and interactions during fermentation
Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine the features and benefits of different ingredient changes and interactions during fermentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage variations in baking processes

  1. Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes
  2. Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes
  3. Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes
  4. Identify the impact of temperature, moisture and time on production and product outcome in management of operations
  5. Identify the impacts of varying baking processes on production and product outcome in production planning and management
  6. Select and manage baking processes to maximise production efficiencies
  7. Identify and address production problems in process variations
Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the impact of temperature, moisture and time on production and product outcome in management of operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the impacts of varying baking processes on production and product outcome in production planning and management

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and manage baking processes to maximise production efficiencies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and address production problems in process variations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge