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Evidence Guide: AMPS312 - Prepare meat-based pates and terrines for commercial sale

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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AMPS312 - Prepare meat-based pates and terrines for commercial sale

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

Prepare ingredients

  1. Prepare work area
  2. Select ingredients for pâtés and terrines according to specifications
  3. Pre-prepare meat and offal ingredients according to specifications
  4. Pre-cook meat, offal and other ingredients according to specifications
  5. Prepare and line moulds for pâtés and terrines according to specifications
  6. Set-up equipment and conduct pre-operational checks on required specialised machinery
Prepare work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients for pâtés and terrines according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-prepare meat and offal ingredients according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-cook meat, offal and other ingredients according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and line moulds for pâtés and terrines according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set-up equipment and conduct pre-operational checks on required specialised machinery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pâtés and terrines

  1. Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat
  2. Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation
  3. Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions
  4. Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed
  5. Assess product stability and spreadability
Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess product stability and spreadability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and store pâtés and terrines

  1. Select and pack pâtés and terrines using appropriate packaging
  2. Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens
  3. Store pâtés and terrines according to regulatory requirements
Select and pack pâtés and terrines using appropriate packaging

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pâtés and terrines according to regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop new recipes

  1. Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation
  2. Cost and price new recipes
  3. Assess and evaluate customer response to new recipes
Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and price new recipes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess and evaluate customer response to new recipes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare ingredients

1.1 Prepare work area

1.2 Select ingredients for pâtés and terrines according to specifications

1.3 Pre-prepare meat and offal ingredients according to specifications

1.4 Pre-cook meat, offal and other ingredients according to specifications

1.5 Prepare and line moulds for pâtés and terrines according to specifications

1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery

2. Prepare pâtés and terrines

2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat

2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation

2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions

2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed

2.5 Assess product stability and spreadability

3. Pack and store pâtés and terrines

3.1 Select and pack pâtés and terrines using appropriate packaging

3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens

3.3 Store pâtés and terrines according to regulatory requirements

4. Develop new recipes

4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation

4.2 Cost and price new recipes

4.3 Assess and evaluate customer response to new recipes

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare ingredients

1.1 Prepare work area

1.2 Select ingredients for pâtés and terrines according to specifications

1.3 Pre-prepare meat and offal ingredients according to specifications

1.4 Pre-cook meat, offal and other ingredients according to specifications

1.5 Prepare and line moulds for pâtés and terrines according to specifications

1.6 Set-up equipment and conduct pre-operational checks on required specialised machinery

2. Prepare pâtés and terrines

2.1 Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat

2.2 Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation

2.3 Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions

2.4 Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed

2.5 Assess product stability and spreadability

3. Pack and store pâtés and terrines

3.1 Select and pack pâtés and terrines using appropriate packaging

3.2 Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens

3.3 Store pâtés and terrines according to regulatory requirements

4. Develop new recipes

4.1 Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation

4.2 Cost and price new recipes

4.3 Assess and evaluate customer response to new recipes

The candidate must prepare a minimum of three different types of meat-based pâtés and terrines for commercial sale.

The candidate must:

follow recipes and work instructions

assess the freshness and suitability of ingredients for pâtés and terrines

pre-prepare meat and offal using safe knife skills

cook meat emulsions

poach or boil products, as required

apply presentation skills for pâtés and terrines, including pastry decoration, glazing and layering of ingredients

correctly package and store finished products

consistently prepare at least three different products suitable for commercial sale

develop commercially viable new recipes for at least two products

use communication and numeracy skills required to read, write and interpret written documentation, such as recipes and regulatory requirements

listen to, interpret and correctly carry out instructions

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

ingredients suitable for making pâtés and terrines and their characteristics

culinary terms related to pâtés and terrines commonly used in the industry

properties and outcomes of the various seasonings, additives, binding agents and processes used in the preparation of pâtés and terrines

core temperature requirements associated with the various stages of pâté production

heating and cooling processes required to ensure end product is safe for consumption and meets regulatory requirements

safe work practices, in particular in relation to using chopping and mincing equipment

food safety requirements for the handling and separation of cooked and raw meats

hygiene requirements particularly relating to possible bacterial spoilage in the preparation, storage and service of pâté and terrine products

casings and containers suitable for commercial use and storage of pâtés and terrines

three-stage cooling program or regime specified in the Australian standard

principles of nutrition, in particular, the food values of pâtés and terrines and the effects of cooking on the nutritional value of food

packing and storage requirements for pâtés and terrines

organisation's food safety plan

Range Statement