FBPRBK2002 — Use food preparation equipment to prepare fillings

Elements & performance criteria

Performance evidence

• preparing and using the following ingredients in fillings: fruit, meat and vegetables or poultry and vegetables, dairy
• preparing the following three types of fillings: cold fruit filling, hot meat and vegetables or hot poultry and vegetables filling, hot custard filling
• checking condition of ingredients used, including: any indicators of food spoilage, quality, use-by date, damaged packaging
• using the following nine items of food preparation equipment: knife sharpening steels or stones, cook’s knife, paring knife, scales, peelers, corers or slicers, thermometers, whisks: fine or coarse stainless steel wire, cutting boards, cooking pots
• preparing and cutting fruits and vegetables
• using the following three cooking activities: boiling, shallow frying (pan-fry, sauté or stir-fry), microwaving

Knowledge evidence

• workplace health and safety requirements, including personal protective equipment (PPE), applicable to using food preparation equipment to prepare fillings
• food safety conditions applicable to using food preparation equipment to prepare fillings
• types and storage requirements of ingredients, including: fruit and vegetables, dairy products, meat and poultry, custard
• cookery methods, including: boiling, shallow frying, including pan-fry, sauté or stir-fry, microwaving
• meaning and role of mise en place in the process of preparing and cooking fillings
• procedures for storing fillings, including refrigeration, freezing and shelf-life
• techniques for preparing and cutting fruit and vegetables, including: cleaning, peeling, slicing, dicing
• time and temperature requirements for: thawing, conditioning, reheating, cooking, cooling of cooked food
• safe use and functions of food preparation equipment, including: knife sharpening steels and stones, cook’s knife, paring knife, scales, peelers, corers and slicers, thermometers, fine and coarse stainless steel wire whisks, cutting boards, cooking pots
• techniques for measuring ingredients, including: by weight, by volume, by count, by estimation
• typical cooking parameters, including: cooking temperatures, cooking times
• required characteristics of fillings, including: texture, consistency, flavour
• typical filling preparation faults, including: undercooked and overcooked, incorrect ingredients, incorrect ingredient quantities
• contamination and cross-contamination risks associated with ingredients and processes
• techniques for cleaning equipment for food preparation
• techniques for cleaning the work area used for food preparation
• techniques for disposing of waste from food preparation
• filling and filling preparation terminology

Foundation skills

• Reading: Interprets key information from recipe specifications and ingredient labels
• Numeracy: Identifies and interprets numerical information in recipes, including quantities, mixing speeds and times, and cooking temperatures and times Uses understanding of angles, linear dimensions and shapes to cut ingredients to size and shape Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes
• Oral communication: Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding
• Navigate the world of work: Follows explicit procedures immediately relevant to own role
• Interact with others: Follows clearly defined instructions, seeking assistance when necessary
• Get the work done: With assistance, sequences and implements the steps involved in preparing fillings

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPRBK2002