Produce savoury bread productsUnit CodeFBPRBK3006Release1Assessment 1
Assessment Submission details:
Please include following details on the top of your assessment:Your NameYour Student IdYour Trainer’s nameAssessment Due DateActual Submission DatePlease Note: Any changes in the assessment due date must be approved by your trainer.
This assessment must be in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:Body textPage setupFont: Times New Roman Font size: 12 point Line spacing: Double Text style: NormalTop: 2.54 cm Bottom: 2.54 cm Left: 3.17 cm Right: 3.17 cm Header: 1.25 cm Footer: 1.25 cmDo not forget to attach the Cover Sheet at the front of the assessment.Make sure you have signed the Cover sheet to declare this is your own work.You can e-mail this assessment to your trainer’s e-mail address with following details:In ‘subject’ mention your ‘student Id – Your name’.
STUDENT GUIDE FOR WRITTEN ASSESSMENTInstructionsThe purpose of this assessment is for you to demonstrate your knowledge about producing savoury bread products. This written assessment covers all the topics and underpinning knowledge required by the unit. This is an individual task.Task/s to be assessedThere is one task to be assessed: Task 1 – Answer the questions Answer the questions in the spaces provided and submit according to the instructions.Time allowedMaximum of 90 minutesLocationThis assessment may be available in a printed format. This assessment will be completed in classroom at: 185-187 Boundary Road, North Melbourne or 220 Albert Road South MelbourneDecision making rulesTo receive a satisfactory outcome for this assessment you must answer all questions correctly.Assessment conditionsAssessment 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 as specified in the range of conditions rolling pins ingredients that meet the savoury bread product types required in the performance evidence specifications: recipes that meet the savoury bread product types required in the performance evidence end-product quality specifications that meet the savoury bread product types required in the performance evidence food safety code regulatory requirements applicable to producing savoury bread products timeframes: according to the production schedule. In addition, the following conditions apply: This is an open book written assessment, which means you are allowed to access your learning materials and notes. This is an individual task, the work must be your own work. When completed in a classroom environment, the assessment materials must NOT be removed from the lecture room. You should start the assessment when directed. If you have any problems with reading or writing you may request support.Resources requiredResources required in the assessment: Learning resources related to the unit Pen or other writing implement CalculatorResults / reassessmentTo achieve a satisfactory result, you must correctly complete all questions. You will receive your result within five (5) working days. If any are unsatisfactory, you will be provided one (1) opportunity to re-take the assessment. You will need to speak with the lecturer to reschedule.Assessment tasks
Task 1 – Answer the questions
Answer the questions in the spaces provided and submit according to the lecturer instructions.
Question 1
Before you walk into a commercial kitchen, there are a number of things you need to know. One of those is the WHS requirements. Outline where you go to identify the WHS requirements for the workplace and what PPC and PPE is required before you start. (Approx 20 words)Question 2
When working in a kitchen you need to use the equipment properly and safely (ie control electrical hazards) as well as implement cleaning processes. Complete the following table.Type of equipmentHow to use safelyApproach to cleaningIndustrial ovenIndustrial mixer and attachmentsIndustrial cook topsCool room or refrigerationDish washing sinksEquipment accessories, including: cool room or refrigerator shelving dish washing sink taps and attachmentsAncillary equipment, including: pizza trays cook pots used for preparing savoury fillings storage containers used for storing savoury fillings containers used for storing savoury sauces baking trays and pans used for baking savoury products cooling wires used for cooling savoury products cutting boards used for savoury fillings equipment used to steam savoury breadTools and utensils, including: scrapers ladles and cooking spoons serrated bread knives food preparation knives.Question 3
With respect to food safety, identify three (3) food safety requirements that relate to this unit.Question 4
In your assessment 2 (production planner) you will write a production schedule for the practical (assessment) sessions. When you write a production schedule what are two considerations that you take into account when approaching the scheduling for this unit.Considerations (2 for each)TimingsVolume requirementsProduct processing requirementsRecipe reformulation to minimise wasteFinishing requirementsBaked parameters of the productsQuestion 5
Match the following dietary requirement with their specific religious dietary needsReligious dietary requirementMatch appropriate descriptionAnswer with appropriate letterBuddhismKosher – Food has to be prepared to kosher guidelines.Orthodox following the teachings of the Torah. This states that all edible animals must satisfy two conditions:1. They must chew their cud (regurgitated food).2. They must have cloven feet (split hoof).HinduismMostly vegetarian – though they may eat meat if it has not been killed for them specifically.MuslimRegard the cow as sacred – eating beef is a sin. Devout followers observe a lacto-vegetarian diet, meaning no meat and no eggs.Judaism (Jewish)Halal – Meat must be slaughtered in the Halal (to the law) manner. Exclude the following foods from their diet. Pig meat, birds of prey, wild animals, crustaceans, molluscs blood /blood products, aggressive fish, fish without scales in accord to Haram (not to the law).Question 6
Match the following dietary requirement with their specific food requirementsDietary requirementMatch appropriate descriptionAnswer with appropriate letterGluten intolerantAllergy to Groundnuts – The allergy is recognized “as one of the most severe food allergies due to its prevalence, persistency, and potential severity of allergic reaction, can be serious to fatal.Peanut anaphylactic allergyEats seafood no meat – A diet that includes fish or other seafood, but not the flesh of any other animals.VeganPlant based diet and dairy – does not eat any meat, poultry, game, fish, shellfish or by-products of animal slaughter. Will consume milks, honey, cream and eggs.VegetarianAllergy to the gliadin protein – This is found in wheat, rye, spelt and barley. It destroys the villi in the small intestines responsible for absorption of the food.PescatarianNo meat, seafood or animal products – Actively avoids the use of animals, animal by-products, for food, clothing or any other purpose. This included avoiding milks, honey, gelatine and eggs.Question 7
For the following ingredients, describe the safe handling, shelf life and storage requirementsIngredientsSafe handlingStorage conditions / Shelf lifeGive 1 example of best practiceFrozen -18°C MonthsFridge 2 – 5°C DaysRoom Temp HoursPizza Tomato SauceMayonnaise CommercialN/ARaw Beef MinceRaw Chicken MinceMilkN/AShredded CheesePrepared peeled and cut fresh vegetableN/AHerb – Fresh BasilN/AHerb – Dried BasilN/AQuestion 8
Seasonal changes have an effect on dairy products:Please answer True or False to the following:TrueFalseButter is not effected by seasonal changesCream during a dry summer is of low whipping quality due to the lack of green feed.Winter pastures produce richer high quality milkCheese making relies on good quality milk with seasonal variationQuestion 9A
Which of the following is true for the storage requirements of Chinese steamed bun with cooked pork savoury fillings? Circle the correct answer or answersFrozen -18°CFridge 2-4°CRoom TempHot +60°CQuestion 9B
Which of the following is true for the storage requirements of a piadina (sandwich wrap) filled with roasted chicken and salad fillings. Circle the correct answer or answersFrozen -18°CFridge 2-4°CRoom TempHot +60°CQuestion 10
Match the appropriate description with the correct letterProcessPrinciples of productionAnswer with appropriate letterPreparing savoury fillingsBread is best packed once it has cooled to below 30°CMixing, including incorporating savoury ingredients into doughCorrect storage = fridge/freezer Correct processing Raw meat might require pre-cooking like braising Chopping vegetables to correct size SeasoningBaking toppingsPlace loaf in oven and steam for 4-5 seconds. If the product is stencilled, then steam first and then place product into pre-steamed chamber. This allow for better expansion of the product.Rolling doughRobust ingredients like grains can be added at the very start of mixing process If fragile ingredient like sundried tomatoes can be back-mixed at end of mixing If fragile and wet ingredients (like olives) it is best to add during the lifts and folds as if it is mixed in the dough might bleed.Steaming doughGive bench time to let dough relax ; Roll on heavily floured bench to ensure that dough does not stick. Start in the middle and roll towards top / start at middle and roll towards bottom. Turn 180C and repeatPackaging savoury breadShould complement the product. Don’t place too much or will spill off If a round, can gently flatten the top of the product to allow more and prevent the risk of spilling off as the roll expands in the ovenGlazesEgg wash should be brushed or sprayed evenly and lightly before bakingQuestion 11A
The types of bulk fermentation are:Please answer True or False to the following:TrueFalseInstant no time doughOvernightDailyLong (time dough)Question 11B
The purpose of a bulk fermentation is to:Please answer True or False to the following:TrueFalseEncourage the yeast to workHelp the dough gain flavour as ethanol and other by products are producedGain structure as the CO2 inflates the gluten networkIncrease the sugar contentAllow the amylase to convert the starch into simple sugars to allow the yeast to feed and reproduceAllow the protease to mellow the gluten to allow the dough to relaxTo dissolve the gluten contentAllow the dough to be baked off at higher temperatures thus producing a loaf with more volumeQuestion 11C
The length of fermentation for a bread using the rapid dough system is?Please answer True or False to the following:TrueFalseNo rest is necessary10mins1hr with a lift and fold after 30minsOvernightQuestion 11D
The following factors effect length of time required for the bulk fermentation of a time dough?Please answer True or False to the following:TrueFalseAmount of yeastAmount of waterTemperature of waterType of flour – e.g. rye, white, whole wheatQuestion 12A
The process of retarding dough is to:Circle the correct answer:Freeze the dough quickly, once frozen the units can go straight into prover when neededCool down the product slowly and prove quickly when neededCool down the dough quickly and bring dough back slowly into the proving phasePut racks of product into cool-room then when needed place straight into prover at 35°CQuestion 12B
The technique for temperature control throughout the retarding and proving cycle is:Circle the correct answer:Take the product down to -10° then hold at 3° when proving the Temp will be 35°C with 85% humidityTake the product slowly to 15° then to 8° then finally to 3° then for proving straight into 35°CCool chamber down to -5° then let chamber get to 3° for holding the product , then when proving cycle is started the product will go to 10°for a period of 1 hour then to 20°for another hour then to a finishing proving temperature of 30° giving optimum conditions for units to come back to temperatureNo phasing of temp needed just hold product at 3° and prove at 35°C when neededQuestion 13
Cheese and bacon is high in salts and fats, when mixed through a soft white dough it can have various detrimental effects. Give 2 examples of what they could be;Question 14
Give an example of the required characteristics of vegetarian pizza:TasteVisual appealQuestion 15
Circle the most appropriate answers to the following questions:Flour infested with weevils should beDisposed of immediatelyReported to supervisorSieved and usedWhich bin in the bakery is used for food scrapsPurpleRedYellowWhich bin in the bakery is used for general wastePurpleRedYellowWhich bin in the bakery is used for recyclingPurpleRedYellowQuestion 16
Identify and match the savoury bread terminology from the list below?TerminologyMatch appropriate descriptionAnswer with appropriate letterBack or Reverse mixingThe taking up and binding of water by a substanceHydrationThe process of adding fragile ingredients and mixing them gently onto a dough on slow speed (and preferably on reverse) till incorporatedMachiningA substance which is formed when two insoluble proteins in wheat flour Glutenin and gliadin are hydratedPinningThis describes the process in sweet yeast production which is carried out by machineryFermentationThe process of using a rolling pin to roll the dough very thinGlutenDescribed as the breakdown of sugars by Enzymic action to yield carbon dioxide and alcoholAssessment Outcome
Satisfactory
Not satisfactory
Reassessment details(if applicable)Date of reassessment(Attach supplementary observation checklist/s used in re-assessment)Reassessment outcome (if applicable)
Satisfactory
Not satisfactory
Feedback to studentStudent nameStudent signatureI have been advised of the outcome of this assessment.Assessor nameAssessor signatureDate:[Button id=”1″]
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