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Produce savoury bread products	Unit Code	FBPRBK3006
Release	1

Assessment 1

Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name
• Your Student Id
• Your Trainer’s name
• Assessment Due Date
• Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment must be in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

Body text	Page setup
Font: Times New Roman Font size: 12 point Line spacing: Double  Text style: Normal	Top: 2.54 cm  Bottom: 2.54 cm Left: 3.17 cm Right: 3.17 cm Header: 1.25 cm Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. 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 ASSESSMENT
Instructions	The 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 assessed	There 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 allowed	Maximum of 90 minutes
Location	This 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 Melbourne
Decision making rules	To receive a satisfactory outcome for this assessment you must answer all questions correctly.
Assessment conditions	Assessment 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 required	Resources required in the assessment: Learning resources related to the unit Pen or other writing implement Calculator
Results / reassessment	To 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 equipment	How to use safely	Approach to cleaning
Industrial oven
Industrial mixer and attachments
Industrial cook tops
Cool room or refrigeration
Dish washing sinks
Equipment accessories, including: cool room or refrigerator shelving dish washing sink taps and attachments
Ancillary 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 bread
Tools 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)
Timings
Volume requirements
Product processing requirements
Recipe reformulation to minimise waste
Finishing requirements
Baked parameters of the products

Question 5

Match the following dietary requirement with their specific religious dietary needs
Religious dietary requirement	Match appropriate description	Answer with appropriate letter
Buddhism	Kosher – 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).
Hinduism	Mostly vegetarian – though they may eat meat if it has not been killed for them specifically.
Muslim	Regard 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 requirements
Dietary requirement	Match appropriate description	Answer with appropriate letter
Gluten intolerant	Allergy 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 allergy	Eats seafood no meat – A diet that includes fish or other seafood, but not the flesh of any other animals.
Vegan	Plant 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.
Vegetarian	Allergy 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.
Pescatarian	No 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 requirements
Ingredients	Safe handling	Storage conditions / Shelf life
	Give 1 example of best practice	Frozen -18°C Months	Fridge 2 – 5°C Days	Room Temp Hours
Pizza Tomato Sauce
Mayonnaise Commercial		N/A
Raw Beef Mince
Raw Chicken Mince
Milk		N/A
Shredded Cheese
Prepared peeled and cut fresh vegetable		N/A
Herb – Fresh Basil		N/A
Herb – Dried Basil		N/A

Question 8

Seasonal changes have an effect on dairy products:
Please answer True or False to the following:	True	False
Butter is not effected by seasonal changes
Cream during a dry summer is of low whipping quality due to the lack of green feed.
Winter pastures produce richer high quality milk
Cheese making relies on good quality milk with seasonal variation

Question 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 answers
Frozen -18°C	Fridge 2-4°C	Room Temp	Hot +60°C

Question 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 answers
Frozen -18°C	Fridge 2-4°C	Room Temp	Hot +60°C

Question 10

Match the appropriate description with the correct letter
Process	Principles of production	Answer with appropriate letter
Preparing savoury fillings		Bread is best packed once it has cooled to below 30°C
Mixing, including incorporating savoury ingredients into dough		Correct storage = fridge/freezer Correct processing Raw meat might require pre-cooking like braising Chopping vegetables to correct size Seasoning
Baking toppings		Place 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 dough		Robust 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 dough		Give 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 repeat
Packaging savoury bread		Should 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 oven
Glazes		Egg wash should be brushed or sprayed evenly and lightly before baking

Question 11A

The types of bulk fermentation are:
Please answer True or False to the following:	True	False
Instant no time dough
Overnight
Daily
Long (time dough)

Question 11B

The purpose of a bulk fermentation is to:
Please answer True or False to the following:	True	False
Encourage the yeast to work
Help the dough gain flavour as ethanol and other by products are produced
Gain structure as the CO2 inflates the gluten network
Increase the sugar content
Allow the amylase to convert the starch into simple sugars to allow the yeast to feed and reproduce
Allow the protease to mellow the gluten to allow the dough to relax
To dissolve the gluten content
Allow the dough to be baked off at higher temperatures thus producing a loaf with more volume

Question 11C

The length of fermentation for a bread using the rapid dough system is?
Please answer True or False to the following:	True	False
No rest is necessary
10mins
1hr with a lift and fold after 30mins
Overnight

Question 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:	True	False
Amount of yeast
Amount of water
Temperature of water
Type of flour – e.g. rye, white, whole wheat

Question 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 needed

Cool down the product slowly and prove quickly when needed

Cool down the dough quickly and bring dough back slowly into the proving phase

Put racks of product into cool-room then when needed place straight into prover at 35°C

Question 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% humidity

Take the product slowly to 15° then to 8° then finally to 3° then for proving straight into 35°C

Cool 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 temperature

No phasing of temp needed just hold product at 3° and prove at 35°C when needed

Question 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:
Taste
Visual appeal

Question 15

Circle the most appropriate answers to the following questions:
Flour infested with weevils should be	Disposed of immediately	Reported to supervisor	Sieved and used
Which bin in the bakery is used for food scraps	Purple	Red	Yellow
Which bin in the bakery is used for general waste	Purple	Red	Yellow
Which bin in the bakery is used for recycling	Purple	Red	Yellow

Question 16

Identify and match the savoury bread terminology from the list below?
Terminology	Match appropriate description	Answer with appropriate letter
Back or Reverse mixing	The taking up and binding of water by a substance
Hydration	The process of adding fragile ingredients and mixing them gently onto a dough on slow speed (and preferably on reverse) till incorporated
Machining	A substance which is formed when two insoluble proteins in wheat flour Glutenin and gliadin are hydrated
Pinning	This describes the process in sweet yeast production which is carried out by machinery
Fermentation	The process of using a rolling pin to roll the dough very thin
Gluten	Described as the breakdown of sugars by Enzymic action to yield carbon dioxide and alcohol

Assessment 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 student

Student name
Student signature	I have been advised of the outcome of this assessment.
Assessor name
Assessor signature
Date:

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