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Evidence Guide: SITHPAT007 - Prepare and model marzipan

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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SITHPAT007 - Prepare and model marzipan

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

Select, portion and prepare ingredients.

  1. Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.
  3. Minimise waste to maximise profitability of food items produced.
Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare modelling marzipan.

  1. Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
  2. Flavour and colour marzipan according to recipe or design requirements.
  3. Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.
Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flavour and colour marzipan according to recipe or design requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare moulded and modelled shapes.

  1. Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.
  2. Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.
  3. Seal finished shapes to preserve freshness, eating characteristics and appearance.
  4. Visually evaluate finished marzipan shapes and adjust presentation.
  5. Store marzipan products in the appropriate environmental conditions.
Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seal finished shapes to preserve freshness, eating characteristics and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate finished marzipan shapes and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store marzipan products in the appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use marzipan to cover cakes, gateaux, torten and petits fours.

  1. Ensure surface of items to be covered is level and smooth.
  2. Roll out marzipan to specified size and thickness.
  3. Apply marzipan ensuring a smooth and seamless finish.
Ensure surface of items to be covered is level and smooth.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Roll out marzipan to specified size and thickness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply marzipan ensuring a smooth and seamless finish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Select, portion and prepare ingredients.

1.1.Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

1.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

1.3.Minimise waste to maximise profitability of food items produced.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare modelling marzipan.

3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

3.2.Flavour and colour marzipan according to recipe or design requirements.

3.3.Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

4. Prepare moulded and modelled shapes.

4.1.Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

4.2.Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

4.3.Seal finished shapes to preserve freshness, eating characteristics and appearance.

4.4.Visually evaluate finished marzipan shapes and adjust presentation.

4.5.Store marzipan products in the appropriate environmental conditions.

5. Use marzipan to cover cakes, gateaux, torten and petits fours.

5.1.Ensure surface of items to be covered is level and smooth.

5.2.Roll out marzipan to specified size and thickness.

5.3.Apply marzipan ensuring a smooth and seamless finish.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Select, portion and prepare ingredients.

1.1.Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

1.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

1.3.Minimise waste to maximise profitability of food items produced.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare modelling marzipan.

3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

3.2.Flavour and colour marzipan according to recipe or design requirements.

3.3.Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

4. Prepare moulded and modelled shapes.

4.1.Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

4.2.Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

4.3.Seal finished shapes to preserve freshness, eating characteristics and appearance.

4.4.Visually evaluate finished marzipan shapes and adjust presentation.

4.5.Store marzipan products in the appropriate environmental conditions.

5. Use marzipan to cover cakes, gateaux, torten and petits fours.

5.1.Ensure surface of items to be covered is level and smooth.

5.2.Roll out marzipan to specified size and thickness.

5.3.Apply marzipan ensuring a smooth and seamless finish.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

model marzipan to produce at least three different products in each of the below categories:

figures

shapes

flowers

demonstrate the use of each of the following when sealing above finished products:

cocoa butter

food lacquer

glaze

ice at least one of each of the following with marzipan:

cakes

gateaux

petits fours

torten

model marzipan shapes and ice cakes:

with consistent quality, size, shape and appearance of marzipan products

within commercial time and cost constraints and deadlines

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing marzipan.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to make marzipan icing and model marzipan shapes

marzipan shapes and icings specified in the performance evidence

contents of stock date codes and rotation labels

techniques to model and mould marzipan shapes

expected product characteristics of the marzipan shapes and icings specified in the performance evidence:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

appropriate environmental conditions for storing marzipan shapes and icing to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to model and mould marzipan shapes.

Range Statement

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.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Adjustments must include consideration of:

adding extra:

colouring

flavour

sweetener

wet and dry ingredients.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding excessive crust formation, drying out and hardening.