Assessment Requirements for FBPRBK3001 Produce laminated pastry products

Release: 1

Assessment Requirements for FBPRBK3001 Produce laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced laminated pastry products according to a production schedule, including:

producing laminated puff or flaky pastry from scratch ingredients using the following two lamination styles and fat incorporation methods:

Scotch method

English method

producing the following five laminated pastry products:

sweet filled laminated pastry slice

vegetable filled product

meat filled product

cream or custard filled product

fruit filled product

using the following two ratios of fat to flour:

50% half puff

75% three quarter puff

using the following two folding techniques:

three fold

book fold

using the following four finishing techniques:

pre-bake finishing

post-bake finishing

cream finishing

icing or fondant finishing

producing the following four ingredients for filling laminated pastry products:

meat

vegetables

cream or custard

fruits

incorporating the following seven processes:

folding

sheeting

laminating

filling

glazing

baking

finishing/decorating

using the following two types of equipment for folding:

pastry sheeter or dough break to laminate

rolling pin to finish and transfer pastry

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following seven considerations:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

finishing requirements for laminated pastry

recipe reformulation to minimise waste

bake parameters for laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

filling requirements for laminated pastry

recipe reformulation to minimise waste

finishing requirements for laminated pastry

bake parameters for laminated pastry

characteristics and storage requirements of ingredients used in laminated pastry production, including:

fats and margarines

meat fillings

vegetable fillings

fruit fillings

custard fillings

glazes

mixing methods for laminated pastry, including:

Scotch method

English method

fat ratios and incorporation into laminated pastry

development of protein

methods for folding pastry, including:

book fold

three fold

number of turns

purpose, techniques and requirements for finishing, including:

pre-bake glazing

post-bake glazing

caramelisation of sugars

decorating with creams

settings for baking for pastry product types, including:

oven temperatures

baking times

techniques to identify and rectify causes of shrinkage and its effect on the end product, including:

overworking pastry

use of too much dusting flour

baking too hot

not resting pastry prior to processing

cause of steam generation in laminated pastry during baking

techniques for retrieval of scrap, blending with unworked pastry and disposing of waste

laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial mixer and attachments

industrial oven

sink and wash area

electronic or analogue scales

ingredients that meet the laminated pastry product types in the performance evidence

specifications:

recipes that meet the laminated pastry product types required in the performance evidence

end-product quality specifications to meet the laminated product types required in the performance evidence

food safety code regulatory requirements applicable to producing laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4