FBPRBK3018 Assessment 1

Produce basic artisan productsUnit CodeFBPRBK3018

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.

  1. 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
  1. Do not forget to attach the Cover Sheet at the front of the assessment.
  2. Make sure you have signed the Cover sheet to declare this is your own work.
  3. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

InstructionsThe purpose of this assessment is for you to demonstrate your-knowledge about producing basic artisan 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 minutes
LocationThis assessment will be available in a printed format. The assessment will be completed in the classroom at either: 185-187 Boundary Road, North Melbourne, or 220 Albert Road, South Melbourne
Decision 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 specified in the range of conditions deep fryer tins trays ingredients that meet the basic artisan product types required in the performance evidence specifications: recipes that meet the basic artisan product types required in the performance evidence end-product quality specifications to meet the basic artisan product types required in the performance evidence food safety code regulatory requirements applicable to producing basic artisan 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 Calculator
Results / 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 cleaning
Industrial mixer and attachments

Industrial oven

Pastry sheeter, dough break or rolling pin

Ancillary equipment, including: oven baking trays cooling wires dough and pastry benches

Tools and utensils, including: rolling pins oven gloves plastic and metal scrapers containers used to store fillings bowls and measuring jugs.

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)

Volume requirements

Product processing requirements

Recipe reformulation to minimise waste

Finishing requirements

Baked parameters of the products

Question 5

Give 2 descriptions for the functions, characteristics and storage conditions of the following ingredients within the empty boxesFunctionsCharacteristicsStorage Conditions
Baker’s or strong flour




Yeast Compressed Fresh

Shortening, fats and edible oils


Icings and glazes


Question 6A

List and sequence the steps in making an instant / scratch / no time dough after weighing the required ingredients:

Question 6B

Sequence the steps in making a ferment after weighing the required ingredients:Number the correct sequence 1-4
Use in final dough
Place in bowl/tub and cover
Mixing – until ingredients are combined and homogenous. No to low gluten development. don’t over mix
Leave to ferment. Time and temperature is dependent on yeast levels and specific type of pre-ferment. Generally left for 12-28hrs at room temperature

Question 6C

Below are the steps in making a display dough:
Circle True or False
Boil water
Combine sugar and glucose
Add boiling water to sugar/glucose mixture and stir until crystals have been dissolved
Cool syrup. If not using can store in a sealed container at room temperature for up to one week.
Add cold syrup to flour and mix on slow speed until a smooth dough is formed. Do not overmix
Cover until ready to use. If it is not covered then it will dry out very quickly.

Question 7

The principle of retarding basic artisan products with regard to: Answer true or falseTrueFalse
Mixing & dough temperatureThe dough development is the same as for non-retarded doughs but the finished dough temperature needs to be slightly cooler. A dough temperature of 24-25C is preferable.

Cooling retarded products then warm phaseCool down the dough quickly and bring dough back slowly into the proving phase. 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

Question 8

Tick all the incorrect statements: Read questions carefully
Mixing time for enriched doughs are less than normal bread dough due to the inclusion of extra fat and sugar and the affect this has on the gluten structure.
Laminated doughs are traditionally cooler than standard white doughs
Finishing dough temperatures for Laminating and enriched doughs would need to be around 32 to 35℃
To make a display dough:
Sugar syrup added to flour – most commonly rye flour. Usually mixed with paddle attachment and mixed until just smooth. Dough should be stiff and not mixed for too long or it will tend to bubble.

For the display dough usually uses white rye flour, maybe with the addition of light buckwheat flour. As such there is virtually no gluten development in the flour.
When adding the butter in an enriched dough it is best to melt the butter to a liquid, so it will incorporate properly

Question 9

Please answer True or False to the following statements:TrueFalse
Egg wash is the most common pre-baked finishing for basic artisan products.

Milk, flour, icing sugar, and sugar + water can all be used as pre-baked finishes

The more egg white an egg wash contains the more colour the product will contain

Egg washes are used to create a shiny, golden appearance and hold in moisture.

Another feature of egg wash is to act like a glue to affix seeds as in a challah

Question 10

Please answer True or False to the following statements:TrueFalse
Water icing, cold apricot jam and fondant at 55C could all be used as post-bake finishes

Water icing is generally used by mixing icing sugar and water to the right consistency. The water could be replaced with a fruit puree to compliment the flavour.

Apricot jam must be boiled then is added to a hot product

The best way to thin out fondant is to add water

Fondant should be used between 38-40C

Hot apricot jam is used to provide a product with shine. It also preserves the Danish’s, it helps set dry to make it easier to hold.

Question 11

Below are the techniques for shaping the following products: Crescent (croissant), Plaque, Rolls, Loaf Place the correct product against the correct technique
Roll dough to 3mm. Use a sharp knife or pizza when to cut isosceles triangle. For a crescent shape make sure the base is wide in comparison to the apex. An example is 13cm base by 20cm apex. Place the triangle on your bench space the base pointing away from you. Roll it upwards away from you then curve the ends.
Weaving/lattices Wheat stalks Flowers (eg. Roses) Using templates and lining them with alfoil – baking on the alfoil Baking in silicon moulds marbling colours – lay thin coloured batons on top of each other.
Round rolls – cup your hand with the fingers together and put the palm of your hand directly on top of the dough. When shaping it is important to keep your thumb and pinky finger on the work surface.This will provide a cage within which the roll will take place. With downwards pressure rotate your hand in a circular direction, so that the rolls rotate between the pinky and thumb.
Batard/long – Sheeting, curling and sealing

Question 12

List the storage conditions and shelf life for the following baked productsStorage conditions (may be more than 1 answer) Room Temperature / Fridge / FrozenShelf life approximate for sale as a fresh product (not frozen)

Danish pastries

Lean crusty doughs

Basic artisan display plaques

Enriched basic artisan products

Fried basic artisan products

Question 13A

Draw an arrow to match the correct process
English Method Lock InFrench Method Lock In

Question 13B

Complete the following with the missing words:
More ; chilled ; brioche ; layers ; butter ; lamination
An example of a highly enriched, laminated dough is a laminated …………………………………. As there is an increased amount of …………………………………in the dough, it must be well …………………………………before beginning…………………………………. A leaner, tighter dough will normally result in …………………………………defined …………………………………

Question 13C

Circle the most appropriate answer to the following questions when proving and baking laminating products
Baking – convection oven230°C180°C160°c
Proving temperature35°C40°C27-28°C
Proving humidity85%75-78%65-70%

Question 14

Describe the principles of processing display doughs
Working with display doughs



Question 15

What is the purpose and function of the following processes in basic artisan baking and frying: oven temperatures baking times proving times and temperatures dry proving frying temperature
Circle the most appropriate answer to the following questions when working with basic artisan products. Describe the purpose.
What is the correct oil temperature for frying yeast raised donuts?140 – 150°C200 – 210°C180-190°C
Explain why this temperature is most suited

What is the correct oven temperature when baking Danish pastries in a fan forced oven?180-190°C140 – 150°C200 – 210°C
Explain why this temperature is most suited

When dry proving filone directly on couche, what is the best method?Room temperature uncoveredRoom temperature covered with disposable plastic rack coversfridge temperature covered with disposable plastic rack covers
Some artisan products like lean filone can be dry proofed on couche. It is an old style technique. It is proved at room temperature to ensure a long, cool proof. This helps to build the flavour. They are placed seam side up on the cloth and the exposed surface is often left uncovered (if has improver) or covered with couche if the final proof is for a long time.TrueFalse
Croissant laminated with butter have a very specific proving temperature range and proving time. Circle the most appropriate answers20-22°C
15 minutes45 minutes90 minutes
Explain why these proving temperatures and times are most suited

Question 16A

Fault MonitoringDiagnose Fault (Cause) maybe more than 1. Electrical
Advise supervisor Yes / NoSolution 1 Corrective ActionSolution 2 Corrective ActionComment
The dough sheeter has broken down due to a motor malfunction and so cannot be used to make the croissants and Danish pastries

Question 16B

Fault MonitoringDiagnose Fault (Cause) Electrical
Advise supervisor Yes / NoSolution 1 Corrective ActionSolution 2 Corrective ActionComment
You are working with croissants and brioche doughs that have butter. The conditions are very warm and humid, to the point where lamination is becoming very difficult. Butter is beginning to leach from the dough. What would be the best solutions?

Question 16C

Fault MonitoringDiagnose Fault (Cause) Electrical
Advise supervisor Yes / NoSolution 1 Corrective ActionSolution 2 Corrective ActionComment
The fresh compressed yeast that you are using is very dry and hard. The doughs that you are making aren’t proving very quickly and have low volume when baked What would be the cause and best solutions?

Question 16D

Fault MonitoringDiagnose Fault (Cause) Electrical
Advise supervisor Yes / NoSolution 1 Corrective ActionSolution 2 Corrective ActionComment
The oil in the deep fryer is spitting, foaming and has particles in it. What would be the cause and best solutions?

Question 17

Circle the most appropriate answers to the following questions:
Flour infested with weevils should beDisposed of immediatelyIgnore and useSieved and used
Which bin in the bakery is used for food scrapsPurpleRedYellow
Which bin in the bakery is used for general wastePurpleRedYellow
Which bin in the bakery is used for recyclingPurpleRedYellow

Question 18

Identify and match the sweet yeast terminology from the list below?
TerminologyMatch appropriate descriptionAnswer with appropriate letter
RetardingThe process of building multiple layers of fat and dough to create a flaky product
LaminationThis describes the process in a sweet yeast dough where the fat is enclosed into the dough to produce 1 layer of fat and 2 layers of dough
English lock inA substance which is formed when two insoluble proteins in wheat flour Glutenin and gliadin are hydrated
French lock inThis describes the process in a sweet laminated dough where the fat is enclosed into the dough to yield 2 layers of fat and 3 layers of dough
FermentationThe process of slowing down the fermentation in a dough as per croissant, Danish and highly enriched products like brioche. When retarded overnight the dough increases in strength, flavour and the butter within the dough hardens making it easier to use.
GlutenDescribed as the breakdown of sugars by Enzymic action to yield carbon dioxide and alcohol

Assessment Outcome


Not satisfactory

Reassessment details
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Reassessment outcome (if applicable)


Not satisfactory

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