FBPRBK3002 Produce non laminated pastry products V1.2

Information

Assessment Result

Instructions to the Assessor

The candidate may not begin the practical observation assessment until all prior Assessment Tasks are collected as per assessor guide.
Observe the student producing the listed products to a retail standard. All work is to be the individuals own work.
If any of the assessable items are not presented at the required time, they will not be assessed and will need to be produced again at a time arranged with the assessor.

Task 2

Present production schedule prior to beginning assessment outlining the following • timings • volume requirements • product processing requirements • finishing requirements • recipe reformulation to minimise waste • bake parameters
Recipe reformulations have been completed to meet production requirements of the assessment. Overall recipe reformulations limit waste to less than 5%
Conduct prestart checks of equipment, including checking and identifying any hazards, such as electrical cord or socket damage. WHS Check
Confirmed safe work conditions of own work area including trip, slip and fall hazards WHS Check
Confirmed cleanliness of work area prior to beginning assessment, including checking cold storage temperature checks Food safety check
Select and wear personal protective equipment according to safety requirements
All assessment materials have been signed and dated

Task 3 12 chocolate Eclairs

Formulate a scratch choux recipe to produce 12 eclairs minimise wastage – less than 5% of total required dough weight i.e. less than 50g/1000g
Roux and egg correct consistency to produce quality pastry
Product displays good mixing qualities
Product displays good baked qualities
Product displayed evenness and symmetry in piping
Chocolate has been prepared and maintained correctly for use
Eclairs have been dipped correctly and neatly
All products cut evenly
Cream filling is correct consistency and quality
characteristics and storage requirements of ingredients has been identified and maintained throughout assessment
Piping displays good visual appeal
Product is finished cleanly and free from contamination
The correct number has been presented for assessment
Product is a saleable item

Task 4 2x Family Size Quiche Lorraine

Formulate a scratch Savoury short pastry recipe and Quiche filling to produce 2 Quiche Lorraine to minimise wastage – less than 5% of total required dough weight i.e. less than 50g/1000g
Crumbing method was used in the mixing process
Savoury short pastry displays good mixing qualities and correct amount of resting
Pastry displays good pastry thickness in final product
Correct cutter is used for pastry and correct method of forming pastry into foil neatly and correct foil selected for product
Correct ingredients for filling selected for appropriate varieties
Filllings were maintained throughout assessment according to food safety guidelines
Correct amount of filling used
Quiche show good baked qualities and setting of filling as well as bottom bake
Flavour of overall product is well balanced and correctly seasoned
Product is finished cleanly and free from contamination
The correct number has been presented for assessment
Product is a saleable item

Task 5 A 9x Medium apple filled custard tarts Nutmeg topped

Sugar batter method was used in the mixing process
Sweet short pastry displays good mixing qualities and correct amount of resting
Pastry displays good pastry thickness in final product
Correct cutter is used for pastry and correct method of forming pastry into foil neatly and correct foil selected for product
Correct process for blind baking has been followed
Pastry has been baked to the correct degree of doneness
Pastry does not display excessive shrinkage or cracking
Filling has been prepared correctly
Product displays correct filling technique and amount
Correct amount of nutmeg has been applied
The correct number has been presented for assessment
Product is finished cleanly and free from contamination
Product is a saleable item

Task 5 B Macaroon Slice

Task 5 C 6XMonkey face biscuits

Task 6 Housekeeping and workplace records

Housekeeping standards have been maintained throughout assessment and at completion students have – • Cleaned and sanitised work benches • Cleaned equipment used and returned to original location • Cleaned all tools and sink area • Swept and mopped bakery floor
• Rubbish has been bagged and all bins emptied
• All production schedules, recipe reformulations and WHS and Food safety records have been completed and presented to assessor

Unit Assesment summary - FBPRBK3002 Produce non-laminated pastry