Please answer all of the following questions to the best of your ability. The answers to these questions will come from a number of sources, these will be: your text book, class notes, handouts and the internet.
If at any time you are having difficulty, please do not hesitate to ask your trainer and they will be able to assist you.
If you are not able to complete the assessment within the timeframe given you are required to fill out an extension request form.
Notes If you have any special needs/requirements that need to be addressed in the completion of this task, please bring these to my attention. If you are deemed "Not yet competent" against an assessment task, you will be asked to either resubmit an assessment (or part thereof) or a further assessment will be negotiated. If you do not agree with the assessor'sevaluation of the evidence you have provided, the Wodonga TAFE Assessment Appeals process applies. Please ask any Institute staff member for a copy of the procedure if required.
- INCORRECT INGREDIENT WEIGHUP
Choose one piece of large equipment and state the cleaning process for it.
White bread dough
Proving time and temperature for grain block loaf
Oven temperature for bun loaf
Storage of cold ingredients
give a brief explanation of how retarders/proofers work including the following
Faults that can occur during the stages of retarding
Explain the function of the following ingredients in bread production
3 Bread Improver
4 Milk powder
Can you give an example of how expected yield factor is calculated?
Can you explain the components of wheat?
The student/client performance was Competent
The student/client performance was Not Yet Competent
Workplace-specific considerations: (identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment)
Feedback to student/client