FBPRBK3010 — Produce cake and pudding products

Elements & performance criteria

Performance evidence

• producing and decorating the following six cake and pudding product varieties: - fruit cake decorated with fondant or plastic icing - steamed pudding - flavoured bar cake decorated with icing - cake slice decorated with icing or glaze - flavoured cupcake or muffin - special dietary cake
• producing specialty dietary cake to one of the following two dietary requirements: - vegan - gluten- free
• using the following three cake and pudding mixing methods: - all in mixing method - mixing sugar batter method - mixing flour batter method
• using the following five production processes and techniques: - depositing cake and pudding batter - steaming of puddings - baking of cakes - conditioning of dried fruit - portioning and slicing of cakes and slices
• using the following two decorating and finishing techniques: - covering and garnishing with RTR, fondant or plastic icing - spreading with icing or glaze
• conditioning of dried fruit for use in batter for one of the following two products: - cake - pudding
• selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning.
• documenting the production schedule, including the following six considerations: - timings - volume requirements - product processing requirements - decorating and finishing requirements for cakes - recipe reformulation to minimise waste - bake and steam parameters of cakes and puddings.
• 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 cake and pudding products
• safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements for food safety applicable to producing cake and pudding products
• considerations for production scheduling, including: - timings - volume requirements - product processing requirements - recipe reformulation to minimise waste - decorating and finishing requirements for cakes - bake and steam parameters of cakes and puddings
• types, functions and storage requirements of ingredients as used in cake and pudding products production, including: - eggs - sugar - cake fats - cake flours - baking powder - bicarbonate soda - dried fruit - ready to roll (RTR)/fondant/plastic icing - icings and glazes
• special dietary requirements for cakes, including both vegan and gluten- free
• techniques for preparing tins and trays to match cake and pudding types, including: - greasing - spraying - insulating baking tins and pans to match richness of cakes
• ingredient ratios and mixing processes: - fruit cake and puddings - pound cake - hi-ratio cake
• processes for producing cake and pudding products, including: - insulating - baking, including radiant and conductive heat - steaming and boiling - de-panning without damage - cooling - finishing - packaging
• types of finishing mediums, including: - icings - glazes - RTR icing, fondant and plastic icing
• techniques for portioning cakes and cake slices to suit end-product and finishing requirements
• shelf life of cakes and puddings
• techniques for selecting tins and trays appropriate for cake and pudding product size and shape
• purpose and functions of production settings, including: - oven temperatures to match richness of cakes - baking times to match richness of cakes - steaming times and temperatures for pudding batter type and volume
• techniques for testing bake of cakes and puddings by feel, sight and skewer
• causes and corrective action for predictable and sometimes unpredictable cake and pudding production problems, including: - machinery failure - poor quality ingredients
• techniques for disposing of waste from cake and pudding production
• cake and pudding products 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 and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes 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 FBPRBK3010