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Evidence Guide: FBPTEC4009 - Identify the physical and chemical properties of materials, food and related 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!

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FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products

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

Apply common physical phenomena in food ingredients to food production processes

  1. Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process
  2. Communicate the changes to others in appropriate format for use in production process
Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate the changes to others in appropriate format for use in production process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply the principles of physical states of matter to food production

  1. Recognise the three states of matter and the atomic changes that occur at each phase
  2. Determine the behaviour of each state of matter and its relationship to the production process
  3. Consider the relationship between pressure and temperature in phase transition in food production
Recognise the three states of matter and the atomic changes that occur at each phase

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the behaviour of each state of matter and its relationship to the production process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider the relationship between pressure and temperature in phase transition in food production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply common food science principles to a production process

  1. Relate the significance of pH in processing, food safety and cleaning applications
  2. Track the reactions and properties of carbohydrates, proteins and fats through a given process
  3. Describe the properties of common emulsions, suspensions and solutions
  4. Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions
  5. Review safe work procedures for processes that involve chemical reactions or the handling of chemicals
Relate the significance of pH in processing, food safety and cleaning applications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Track the reactions and properties of carbohydrates, proteins and fats through a given process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe the properties of common emulsions, suspensions and solutions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review safe work procedures for processes that involve chemical reactions or the handling of chemicals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate and interpret technical information

  1. Use appropriate technical terms to communicate information about the properties of commonly used foods and materials
  2. Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions
Use appropriate technical terms to communicate information about the properties of commonly used foods and materials

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge