FBPRBK3006 — Produce savoury bread products

Elements & performance criteria

Performance evidence

• producing the following six types of savoury bread products: savoury flat bread, savoury bread loaf, savoury bread roll, savoury filled bread, savoury steamed bread, savoury unleavened product
• processing one of the above savoury bread products as a retarded product
• meeting one of the following two ingredient-specific special dietary requirements in one of the above savoury bread products: vegetarian, vegan
• meeting one of the following four religious special dietary needs in one of the above savoury bread products: Buddhism, Hinduism, Islam, Judaism
• mixing and using the following three types of dough mixes: instant/scratch mix/no time dough, bulk ferment dough, unleavened dough
• meeting the following two food safety requirements: identifying temperature control points of savoury ingredients used, handling and storing savoury ingredients and products
• preparing and adding the following five types of filling and topping ingredients: dairy products, meat products, vegetables, herbs, sauce with a savoury base
• adding the savoury fillings and toppings to savoury bread doughs using the following three methods: incorporating into dough during mixing, incorporating on top of savoury dough prior to baking, using the savoury filling as a filling inside savoury bread
• selecting, using and cleaning the savoury bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning
• selecting and using tins and trays appropriate for dough piece scale, weight, volume and size
• documenting a production schedule, including the following seven considerations: timings, volume requirements, savoury filling requirements for product types, bake parameters for savoury products, product processing requirements, storage requirements for savoury products, recipe reformulation to minimise waste
• 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 savoury bread
• safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements for food safety applicable to producing savoury bread products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
• nature of special dietary requirements suitable for savoury bread products
• nature of religious special dietary needs as they relate to savoury products, including: Buddhism, Hinduism, Islam, Judaism
• nature of ingredient-specific special dietary needs as they relate to savoury products, including: vegetarian, vegan
• techniques and considerations for production scheduling, including: timings, volume requirements, savoury filling requirements for product types, bake parameters for savoury products, product processing requirements, storage requirements for savoury products, recipe reformulation to minimise waste
• safe handling, shelf life and storage requirements of ingredients used in savoury bread production, including: savoury sauces, meat ingredients, dairy ingredients, vegetable ingredients, herb ingredients, effects of seasonal changes on dairy products, storage requirements for: cooked savoury fillings, cold savoury fillings
• principles of the production processes, including: preparing fillings, mixing, including incorporating savoury ingredients into dough, baking toppings, rolling dough, steaming dough, packaging savoury bread
• purpose and principles of the bulk fermentation process
• techniques for retarding savoury bread products, including: retarding savoury bread in the cool phase, recovery of retarded savoury bread in the warm phase
• impacts on production of the following: salted ingredients, stability of breads using savoury products
• required characteristics of savoury bread products, including: visual appeal, flavour
• techniques for disposing of waste from bread production
• savoury bread 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, and temperature, humidity and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures Divides dough into equal portions by estimated and scaled weights Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes Interprets safe food condition temperature range requirements for perishables 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.

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