NTISthis.com

Evidence Guide: FBPTEC3005 - Work with bakery ingredients, their functions and interactions

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

 

FBPTEC3005 - Work with bakery ingredients, their functions and interactions

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

Identify different fats, butter and oils, their properties and uses

  1. Identify the main types of fats, butter and oils used to produce baked products
  2. Recognise the differences between fats, butter and oils
  3. Recognise the differences between animal and vegetable fats and oils
  4. Identify the effect of baking on fats, butter and oils
  5. Identify storage requirements of fats, butter and oils to maintain freshness and quality
  6. Recognise common faults that can occur in baked products that are related to fats, butter and oils
  7. Identify common food safety hazards related to fats, butter and oils
  8. Determine the hazards related to working with fats, butter and oils, and how the associated risks can be managed
Identify the main types of fats, butter and oils used to produce baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise the differences between fats, butter and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise the differences between animal and vegetable fats and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the effect of baking on fats, butter and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage requirements of fats, butter and oils to maintain freshness and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to fats, butter and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food safety hazards related to fats, butter and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the hazards related to working with fats, butter and oils, and how the associated risks can be managed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sugars and sweeteners and their uses

  1. Identify the main types of sugars used in baked products
  2. Recognise the differences between different sugars and sweeteners
  3. Recognise the effects that sugars have on baked products
  4. Identify storage requirements of sugar
  5. Recognise common faults that can occur in baked products that are related to sugar
  6. Determine the hazards related to working with sugar, and how the associated risks can be managed
Identify the main types of sugars used in baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise the differences between different sugars and sweeteners

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise the effects that sugars have on baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage requirements of sugar

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to sugar

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the hazards related to working with sugar, and how the associated risks can be managed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work with eggs and their properties

  1. Recognise the function of eggs in producing baked products
  2. Identify the characteristics of different types of eggs
  3. Identify the nutritional make-up of egg yolks and whites
  4. Identify storage conditions to ensure eggs are kept fresh
  5. Recognise common faults that can occur in baked products that are related to eggs
  6. Identify common food safety hazards related to eggs
  7. Determine the hazards related to working with eggs, and how the associated risks can be managed
Recognise the function of eggs in producing baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the characteristics of different types of eggs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the nutritional make-up of egg yolks and whites

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage conditions to ensure eggs are kept fresh

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to eggs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food safety hazards related to eggs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the hazards related to working with eggs, and how the associated risks can be managed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work with nuts and dried fruits

  1. Recognise the function of nuts and dried fruits in producing baked products
  2. Identify the characteristics of different nuts and fruit dried in different ways
  3. Determine the different ways that nuts and dried fruits are prepared for baking processes
  4. Identify storage conditions to ensure nuts and dried fruits are kept fresh
  5. Recognise common faults that can occur in baked products that are related to nuts and/or dried fruits
  6. Identify common food safety hazards and allergies related to nuts and dried fruit
  7. Determine the hazards related to working with nuts and dried fruits, and how the associated risks can be managed
Recognise the function of nuts and dried fruits in producing baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the characteristics of different nuts and fruit dried in different ways

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the different ways that nuts and dried fruits are prepared for baking processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage conditions to ensure nuts and dried fruits are kept fresh

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to nuts and/or dried fruits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food safety hazards and allergies related to nuts and dried fruit

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the hazards related to working with nuts and dried fruits, and how the associated risks can be managed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work with herbs and spices

  1. Recognise the function of herbs and spices in baked products
  2. Identify the characteristics of different herbs and spices
  3. Identify storage conditions to ensure herbs and spices are kept fresh
  4. Identify common food safety hazards and allergies related to herbs and spices
  5. Recognise common faults that can occur in baked products that are related to herbs and spices
Recognise the function of herbs and spices in baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the characteristics of different herbs and spices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage conditions to ensure herbs and spices are kept fresh

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food safety hazards and allergies related to herbs and spices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to herbs and spices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work with flavourings and colourings

  1. Recognise the function of flavourings and colourings in baked products
  2. Identify the characteristics of different flavourings and colourings used
  3. Identify storage conditions to ensure flavourings and colourings are kept fresh
  4. Recognise common faults that can occur in baked products that are related to flavourings and colourings
  5. Identify common food safety hazards and allergies related to flavourings and colourings
  6. Determine the hazards related to working with flavourings and colourings, and how the associated risks can be managed
Recognise the function of flavourings and colourings in baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the characteristics of different flavourings and colourings used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage conditions to ensure flavourings and colourings are kept fresh

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise common faults that can occur in baked products that are related to flavourings and colourings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food safety hazards and allergies related to flavourings and colourings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the hazards related to working with flavourings and colourings, and how the associated risks can be managed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge