Question Checklist FDFRB3002A_FDFRB3010A_FDFRB3005A_FDFRB3009A - duplicate

• Question Checklist Produce bread dough_Process dough_Bake bread_Retard dough

• Document Number:

• Workplace:

• Student/Client Name:

• Assessor Name:

• Date of Assessment

  Date

• Brief Description of Task:

• Contextual Information

• Date of Assessment

  Date

Instructions for Canditate

• 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.

Unit requirement

• What are the quality standards in regard to bread

  Select SHAPE SYMETARY COLOUR SIZE

  • SHAPE
  • SYMETARY
  • COLOUR
  • SIZE

• List three typical faults in bread and what are the corrective actions that can prevent this occurring again

  Select INCORRECT INGREDIENT WEIGHUP OVERMIXED OVERPROOFED

  • INCORRECT INGREDIENT WEIGHUP
  • OVERMIXED
  • OVERPROOFED

• Choose one piece of large equipment and state the cleaning process for it.

• Photo evidence if required

  Media

• Student may need to draw layout

  Drawing

Assessor comments

• Student signoff

  Sign

• Trainer signoff

  Sign

Unit requirement

List the steps required in the production of bread, starting at how you produce dough

• Step 1

• Step 2

• Step 3

• Step 4

What are the quality temperature requirements for the following?

• White bread dough

• Proving time and temperature for grain block loaf

• Oven temperature for bun loaf

• Storage of cold ingredients

Retarding dough

give a brief explanation of how retarders/proofers work including the following

• Temperature range

• Faults that can occur during the stages of retarding

• Proofing

Unit requirement

• Explain the function of the following ingredients in bread production<br><br>1 Yeast<br>2 Flour<br>3 Bread Improver<br>4 Milk powder<br>5 Salt<br>6 Sugar

  Yes

  No

  N/A

• Can you give an example of how expected yield factor is calculated?

  Yes

  No

  N/A

• Can you explain the components of wheat?

  Yes

  No

  N/A

• 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

• This signature confirms student/client agreement that the above record is a true reflection of the task performed. (Student/Client Signature)

  Sign

• This signature confirms that the student/client has demonstrated competence in the practical performance and theoretical understanding of the observed task. (Assessor to Sign)

  Sign