FBPRBK3003 — Produce specialist pastry products

Elements & performance criteria

Performance evidence

• producing the following five types of specialist pastry products: savoury filled laminated pastries, laminated pastry slice, filled sweet non laminated pastries, decorated non laminated pastry biscuits, sweet filled extensible dough
• using the following four specialist pastries made from scratch ingredients using butter or oil: laminated puff or flaky pastry, sweet short pastry, savoury short pastry, extensible pastry dough
• using the following four fillings: savoury filling, sweet filling, custard filling, fresh fruit prepared for filling
• applying finishing and decorating using the following two methods: pre-bake glazing and finishing, post-bake finishing and decorating
• using the following three butter incorporation methods: English method, French method, sugar batter or crumbing method
• using a butter-to-flour laminated pastry ratio of minimum 50% half puff
• using the following nine production processes: folding, sheeting, laminating, glazing, finishing and decorating, filling, baking, rolling, stretching extensible pastry
• selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning
• using the following two types of pastry equipment: pastry sheeter or dough break to laminate, rolling pin to roll, finish and transfer pastry
• documenting the production schedule including the following six considerations: timings, volume requirements, product processing requirements, finishing and decorating requirements for specialist pastry products, recipe reformulation to minimise waste, bake parameters for specialist pastry products
• Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge evidence

• workplace health and safety requirements, including personal protective equipment, applicable to producing specialist 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 specialist 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, finishing and decorating requirements for specialist pastry products, recipe reformulation to minimise waste, bake parameters for specialist pastry products
• characteristics and storage requirements of ingredients used in specialist pastry production, including: pastry flour, unsalted butter, meat fillings, fruit fillings, glazes, fresh cream
• methods and processes for using butter in specialist pastries, including: English method, French method, the ratio of butter to flour, handling and storage of butter, consistency of dough to butter for laminating, handling and storage of pastry during processing, development of protein and gluten during lamination
• processing and finishing of specialist pastry products, including: folding, sheeting, laminating, clarifying butter, stretching extensible pastry dough, glazing, finishing and decorating, filling, pre-bake glazing, post-bake glazing
• identifying and rectifying factors that affect lift, including: number of turns, amount of roll in butter, heat energy in baking specialist pastry
• baking processes of specialist pastry production, including: oven temperatures, baking times
• techniques for calculating yields, adjusting recipes and measuring ingredients
• causes and corrective action for predictable and sometimes unpredictable specialist pastry production problems, including: temperature and heat in baking, shrinkage of pastry
• techniques for retrieval of scrap, blending with virgin and disposing of waste
• specialist pastry production terminology

Foundation skills

• Reading: • Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications
• Writing: • Prepares production schedules and completes production records using required format, language and structure
• Numeracy: • Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions • Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions • Performs calculations to adjust recipes using baking formulas, and allows for wastage • Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes • Interprets measurement information to set, monitor and adjust process parameters • Completes production records using mathematical symbols and conventions
• Navigate the world of work: • Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation • Follows organisational policies and procedures relevant to own work role
• Get the work done: • Plans, organises and implements tasks required to achieve production outcomes • Uses problem-solving skills to analyse product and process faults and decide on appropriate action

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 FBPRBK3003