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Evidence Guide: FBPRBK3011 - Produce frozen dough 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!

From the Wiki University

 

FBPRBK3011 - Produce frozen dough products

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 required production volume
  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 frozen and par baked dough baking equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volume

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 frozen and par baked dough baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix frozen dough

  1. Measure ingredient quantities to meet recipe specification
  2. Load ingredients into mixer in required ingredient placement
  3. Operate and monitor mixer to achieve frozen dough development for product type
  4. Check frozen and par baked dough to identify dough faults and rectify
Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve frozen dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check frozen and par baked dough to identify dough faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process frozen and par baked doughs

  1. Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight
  2. Final mould frozen and par baked dough and place on freezing or baking surfaces
  3. Laminate and finish frozen and par baked dough as required prior to freezing or par baking
  4. Check processed frozen and par baked dough to identify faults and rectify
  5. Package and freeze frozen and par baked dough to meet food safety requirements
Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould frozen and par baked dough and place on freezing or baking surfaces

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Laminate and finish frozen and par baked dough as required prior to freezing or par baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed frozen and par baked dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package and freeze frozen and par baked dough to meet food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Par bake bread products

  1. Final prove par baked dough to prepare for baking
  2. Set baking temperatures and times to prepare for par baking
  3. Visually check dough size to confirm readiness for baking
  4. Load oven and steam as required for product type
  5. Monitor baking to achieve internal par bake temperature for par bake
  6. Unload and de-pan par baked product to cool
  7. Check par baked bread products to identify faults and rectify
  8. Package and freeze par baked bread product to meet food safety requirements
Final prove par baked dough to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set baking temperatures and times to prepare for par baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check dough size to confirm readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor baking to achieve internal par bake temperature for par bake

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan par baked product to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check par baked bread products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package and freeze par baked bread product to meet food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recover frozen doughs and par baked breads

  1. Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements
  2. Final prove frozen doughs as required for product type
  3. Check recovered doughs and par baked breads to identify faults and rectify
Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove frozen doughs as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check recovered doughs and par baked breads to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish frozen dough products

  1. Prepare pre-bake finishing mediums to meet recipe specifications
  2. Prepare simple fillings to meet recipe specifications
  3. Pre-bake finish frozen and par baked products to meet end-product specifications
  4. Check pre-bake finished products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare simple fillings to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish frozen and par baked products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake finished products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake frozen dough products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check frozen dough size to confirm readiness for baking
  3. Load oven and steam frozen bread as required for product type
  4. Monitor baking to achieve baked colour and stability required for frozen dough product type
  5. Unload and de-pan baked products to cool
  6. Check product bake to identify faults and rectify
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check frozen dough size to confirm readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam frozen bread as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor baking to achieve baked colour and stability required for frozen dough product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan baked products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check product bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish frozen and par baked dough products

  1. Prepare post-bake finishing mediums to meet recipe specifications
  2. Post-bake finish products to meet end-product specifications
  3. Check post-bake finished products to identify faults and rectify
Prepare post-bake finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-bake finish products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check post-bake finished products to identify faults and rectify

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 required production volume
  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 frozen and par baked dough baking equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Measure ingredient quantities to meet recipe specification
  11. Load ingredients into mixer in required ingredient placement
  12. Operate and monitor mixer to achieve frozen dough development for product type
  13. Check frozen and par baked dough to identify dough faults and rectify
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 required production volume

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 frozen and par baked dough baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve frozen dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check frozen and par baked dough to identify dough faults and rectify

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.

Frozen and par baked dough baking equipment must include:

equipment, including:

industrial oven

industrial prover

industrial mixer and attachments

pastry sheeter/dough break or rolling pin

freezer

equipment accessories, including:

oven baking trays

freezing trays

freezing racks

ancillary equipment, including:

rolling pin

cooling wires

dough and pastry benches

tools and utensils, including:

rolling pins

cake knives

bread knives

processing knives

dough scrapers.