Assessment Guide for Cakes, Pastries, and Breads Skills

1 SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources LEARNER ASSESSMENT PACK SITHCCC041 Produce cakes, pastries and breads

v SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 2

Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email: info@precisiongroup.com.au Website: www.precisionrtoresources.com.au © 2023 Precision RTO Resources SITHCCC041 - Produce cakes, pastries and breads (Release 1) Version Control & Document History Date Summary of modifications Version 07 November 2022 Version 1 produced following assessment validation. 1.0 14 March 2023 Version 1.2 released with the following modifications:  Minor formatting fixes 1.1 Copyright Notice No part of this resource may be reproduced in any form or by any means, electronic or mechanical, including photocopying or recording, or by an information retrieval system without written permission from Precision RTO Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying. These terms are subject to the conditions prescribed under the Australian Copyright Act 1968. Copying for Educational Purposes The Australian Copyright Act 1968 allows 10% of this resource to be copied by any educational institute for educational purposes, provided that the institute (or the body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. For more information, visit www.copyright.com.au . Disclaimer Precision RTO Resources has made a great effort to ensure that this material is free from error or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this document. Precision RTO Resources is not responsible for any injury, loss or damage as a result of resource included or omitted from this material. Information in this course material is current at the time of publication. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 3

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Table of Contents Assessment Delivery .............................................................................................................................. 4 Candidate Information ........................................................................................................................... 5 Steps for Candidates .............................................................................................................................. 6 Accessing Intranet Pages ....................................................................................................................... 6 Reasonable Adjustment ......................................................................................................................... 7 Resources Required for Assessment ...................................................................................................... 8 Assessment Tasks ................................................................................................................................. 11 Knowledge Assessment .............................................................................................................. 12 SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 4

Learner Assessment Pack Assessment Delivery SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 5

Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC041 - Produce cakes, pastries and breads (Release 1) . It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. The assessment tasks include Knowledge Assessment where you need to demonstrate your knowledge and understanding of the unit, and the Practical Assessment, where you need to demonstrate your skills required in the unit. It is recommended that you complete the Practical Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the assessment. Each Learner Assessment Pack is made up of these parts: Assessment Delivery Candidate Information Steps for Candidate Assessment Tasks Assessment Tasks, including:  Knowledge Assessment  Practical Assessment Assessment Workbook Checklist Assessment Workbook Checklist Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related. Assessments are designed to be completed using your industry/organisation, but your Registered Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated workplace environment. You will be required to demonstrate knowledge and skills which must be observed directly by your assessor. Where the observation task may be difficult for the assessor to directly observed, a video recording of the practical observation task must be submitted as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm your demonstration of these practical knowledge and skills. These witnesses would usually be your current or recent supervisors, or your assessor. The practical assessment tasks may be completed using your own workplace, a simulated environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to your industry/organisation, you may be asked by your assessor to provide additional information based on your industry/organisation. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 6

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Instructions are given for each task. If you have questions, or unclear how to proceed, consult with your assessor. Records of all aspects of the assessment must be kept in your Learner Assessment Pack Steps for Candidates Your Learner Assessment Pack: 1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations and requirements of this assessment. You may also need to supply contact details of one or two work referees who can confirm your skills in the industry. Discuss with your assessor if you intend to undertake the practical assessment tasks based on your employing organisation, in a simulated business, or in a mix of both. 2. Your Learner Assessment Pack is where you will get the task information. Complete each task as instructed using either your own workplace, or using a simulated business, as discussed with your assessor. 3. After you complete your assessment, gather and submit your evidence documents as detailed in the task(s) in the timeframe agreed with your assessor. Your assessor will advise you if there are any further steps for you to take to satisfactorily complete this assessment. Accessing Intranet Pages Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel. Links to these pages are formatted in Blue Text . To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users , directly click the link. The simulated business, The Continent Hotel, can be accessed by going to https://thecontinenthotel.precisiongroup.com.au/. Login to The Continent Hotel using the Details: Username: trinityinstitutelearner Password: trinityinstitute@123 SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 7

Reasonable Adjustment Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability - November 2010 - Prepared by - Queensland VET Development Centre Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment. Why make a reasonable adjustment? We make reasonable adjustments in VET to make sure that candidates with a disability have:  The same learning opportunities as candidates without a disability, and  The same opportunity to perform and complete assessments as those without a disability. Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:  Customising resources and assessment activities within the training package or accredited course  Modifying the presentation medium  Candidate support  Use of assistive/adaptive technologies  Making information accessible both before enrolment and during the course  Monitoring the adjustments to ensure candidates needs continue to be met Assistive/Adaptive Technologies Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers. IMPORTANT: Reasonable adjustment made for collecting candidate assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the candidate’s competency in writing, allowing the candidate to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 8

Resources Required for Assessment You will require access to:  Computer with internet and email access, and a working web browser  Installed software: Word, Adobe Acrobat Reader To complete the Practical Assessment tasks, you will require access to:  A workplace, or a simulated workplace environment that will allow you access to: o Standard recipe for each of the following cakes or sponges:  Butter base cake  Oil base cake  Emulsified sponge cake  Egg based foam cake o Standard recipe for each of the following pastries:  Sweet shortcrust pastry  Savoury pastry  Choux pastry  Puff pastry o Standard recipe for each of the following breads:  Bread rolls  Baguettes using basic dough  Brioche  Focaccia  Flat bread  Sourdough o Equipment, tools and facilities in the candidate’s workplace or organisation, including:  Fixtures and large equipment: - Commercial grade work benches (1.5 m per person) - Commercial:  Food processor  Planetary mixer - Commercial oven with trays (one per two persons) - Commercial refrigeration facilities:  Cool room or fridge  Freezer - Designated storage areas for dry goods and perishables - Sink - Microwave - Storage facilities:  Shelving  Trays  Small equipment: - Baking sheets SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 9

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- Beaters - Cake tins and moulds:  Fixed base in a range of shapes  Loose bottom  Muffin tins - Containers for hot and cold food - Cutting boards - Grater - Knives:  Cake knife  Palette knife - Pastry cutters and shapes - Measures:  Measuring jugs  Measuring spoons  Portion control scoops - Moulds, shapes and cutters - Piping bags and attachments - Proofer - Range of saucepans and pots for small and large production - Scales - Sets of stainless steel bowls - Service-ware:  Crockery  Cutlery and serving utensils  Serving tongs and cake slice - Silicon mats - Spatula - Spoons and ladles - Whisk - Wire cooling racks  Food safe gloves  Cleaning materials and equipment: - Cleaning cloths - Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas - Dustpans and brooms - Garbage bins and bags - Hand towel dispenser and hand towels - Mops and buckets - Separate hand basin and soap for hand washing - Sponges, brushes and scourers - Tea towels SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 10

 Organisational specifications: - Equipment manufacturer instructions for the equipment the candidate will use to prepare cakes or sponges, pastries and breads - Current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock - Mise en place lists for the standard recipes accessed - Food safety plans with information on food safety practices - Guidelines on food disposal and storage - Safety data sheets (SDS) for cleaning agents and chemicals  Diverse and comprehensive range of perishable food supplies for cakes or sponges, pastries and breads o Opportunity to:  Prepare the ingredients and equipment for cakes or sponges, pastries and breads  Prepare, present and store - At least four cakes or sponges - At least four pastries - At least five breads SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 11

Learner Assessment Pack Assessment Tasks SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 12

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Knowledge Assessment Question 1 Complete the table below on the common ingredients used to produce cakes, pastries and breads. a. In your own words, briefly describe each common ingredient listed used to produce cakes, pastries and breads. Each of your responses must be in 30 words or more. b. Identify at least one example of each common ingredient provided. Common Ingredients of Cakes, Pastries and Breads Description Examples i. Flour Flour is a milled powder made from ground nuts, seeds or grains. This ingredient is often mixed with other dry ingredients, such as salt or butter. Using flour in pastries helps them build and retain the structure after getting baked. All-purpose flour Whole wheat flour Pastry flour ii. Salt Salt is a mineral that comes from sodium chloride. This ingredient is often mixed with either wet or dry ingredients in a bowl. Adding salt to pastry dough infuses a degree of salinity into the pastry. Granulated salt Sea salt iii. Water Water is a universal liquid that binds dry ingredients such as flour, yeast or salt. This ingredient is often added to the mixture of dry ingredients in a bowl. Adding water to pastry dough promotes yeast fermentation. This leads to the rising of the pastry when baked. Distilled water Hard water Tap water SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 13

Question 2 Complete the tables below on the classical cakes, pastries and breads by identifying the following: a. At least three classical cakes b. At least three classical pastries c. At least three classical breads d. At least one example of each cake, pastry and bread identified A. Cakes Classical Cakes Examples i. Sponge Cake Victoria Sponge Cake ii. Black Forest Cake Schwarzwalder Kirschtorte iii. Red Velvet Cake Classic Red Velvet Cake B. Pastries Classical Pastries Examples i. Croissant Classic French Croissant ii. Éclair Chocolate Éclair iii. Danish Pastry Cheese Danish C. Breads Classical Breads Examples i. Baguette French Baguette ii. Sourdough Bread San Francisco Sourdough iii. Ciabatta Italian Ciabatta SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 14

Question 3 Complete the tables below on the contemporary cakes, pastries and breads by identifying the following: a. At least three contemporary cakes b. At least three contemporary pastries c. At least three contemporary breads d. At least one example of each cake, pastry and bread identified A. Cakes Contemporary Cakes Examples i. Sponge cake Madeira cake Genoise cake Angel food cake ii. Chocolate cake Brownie Chocolate fudge cake Lamington cake iii. Fruitcake Christmas cake Holiday fruitcake B. Pastries Contemporary Pastries Examples i. Kitchener buns Berliner Cream bun ii. Croissants Pain au chocolat St. Martin’s croissants iii. Macarons Flavoured macarons Cream-filled macarons C. Breads Contemporary Breads Examples i. Bush bread Seedcake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 15

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Question 3 Damper ii. Sourdough Pain au levain Coppia ferrarese Potato sourdough iii. Rēwena bread Maori bread Potato sourdough bread Question 4 Complete the tables on the next page on the characteristics of classical and contemporary cakes. a. In your own words, describe the following characteristics of each classical and contemporary cake identified in Knowledge Assessment Question 2: i. Balance ii. Colour iii. Contrast iv. Consistency v. Shape vi. Taste vii. Texture b. Identify the moisture content for each classical and contemporary cake identified in Knowledge Assessment Question 2. A. Classical Cakes i. Sponge cake List here the classical cake identified in KAQ 2. a. Balance Sponge cakes are placed flat in the middle of a cake tray. Garnishes or decorations can be placed on top or along the side of the sponge cake. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 16

Question 4 b. Colour Sponge cakes have light yellow or pale crumbs and bright-coloured fillings. c. Contrast Bright-coloured ingredients must be placed on top or along the side of the sponge cake. The cake must be plated in the middle of a silver cake tray or a white serving plate. d. Consistency Sponge cakes have solid and compact crumbs and garnishes, and semisolid fillings. e. Shape Sponge cakes are usually round or elongated in shape. f. Taste Sponge cakes usually taste rich, sweet, and tangy. g. Texture Sponge cakes are generally soft and melt in the mouth when eaten. h. Moisture Content Sponge cakes have a moisture content that sits between 15 to 30%. ii. Chocolate cake List here the classical cake identified in KAQ 2. a. Balance Chocolate cakes are placed flat in the middle of a cake tray. Garnishes such as chocolate ganache can be placed on top or piped along the side of the cake. b. Colour Chocolate cakes can have light brown to dark brown exterior, garnishes, crumbs, and fillings. This is due to the colours of the cocoa or chocolate that were added during its production. c. Contrast Dark-coloured and light-coloured ingredients, such as chocolate ganache, are placed on the frosted cake. The cake must be placed in the middle of a white serving SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 17

Question 4 plate to emphasise the colours present in the cake. d. Consistency Chocolate cakes usually have semisolid frosting and fillings, compact crumbs, and either firm or runny garnishes. e. Shape Chocolate cakes are usually round or elongated in shape. f. Taste Chocolate cakes usually taste rich, sweet, and tangy. g. Texture Chocolate cakes are generally soft and melt in the mouth when eaten. h. Moisture Content Chocolate cakes have a moisture content that sits between 15 to 30%. iii. Fruitcake List here the classical cake identified in KAQ 2. a. Balance Fruitcakes are placed flat on a cake tray with small garnishes or decorations such as diced fruits on top or along its side. b. Colour Fruitcakes can have light to dark brown exteriors, fillings, and crumbs with other colours due to the added fruit pieces. c. Contrast Bright-coloured garnishes can be placed along the side or on the top of the cake. The cake must be placed in the middle of a light-coloured serving plate. d. Consistency Fruitcakes usually have semisolid fillings and solid and compact crust and crumbs. e. Shape Fruitcakes are usually round or elongated in shape. f. Taste Fruitcakes usually taste sweet, sour and tangy. g. Texture Fruitcakes are generally soft on the palate when eaten. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 18

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Question 4 h. Moisture Content Fruitcakes have a moisture content that sits between 15 to 30%. B. Contemporary Cakes i. Unicorn cake List here the contemporary cake identified in KAQ 2. a. Balance Unicorn cakes are placed flat in the middle of a cake tray with garnishes or decorations on top of it or along its side. b. Colour Unicorn cakes, including their crumbs, decorations, and fillings, can appear in various colours depending on the theme. c. Contrast Bright-coloured or dark-coloured garnishes or decorations can be placed on top or along the side of the frosted cake. The cake must be placed in the middle of a white cake tray. d. Consistency Unicorn cakes can have semisolid fillings, solid and compact crumbs, and either firm or runny decorations or garnishes. e. Shape Unicorn cakes are usually round in shape. f. Taste Unicorn cakes taste rich, sweet, and tangy. g. Texture Unicorn cakes are generally soft and melt in the mouth when eaten. h. Moisture Content Unicorn cakes have a moisture content that sits between 15 to 30%. ii. Drip cake List here the contemporary cake identified in KAQ 2. a. Balance Drip cakes are placed flat in the middle of a cake tray. Garnishes or decorations can be placed on top or along the side of the frosted cake. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 19

Question 4 b. Colour Drip cakes, including their crumbs, decorations, and fillings, can appear in various colours depending on the cake type. c. Contrast Bright-coloured or dark-coloured garnishes or decorations can be placed on top or along the side of the frosted cake. The cake must be placed in the middle of a white cake tray. d. Consistency Drip cakes can have semisolid fillings, solid and compact crumbs, and either firm or runny decorations or garnishes. e. Shape Drip cakes are usually round in shape. Other times, they can assume a doughnut-like or Bundt shape. f. Taste Drip cakes have rich, sweet, and tangy flavours. g. Texture Drip cakes are generally soft and melt in the mouth when eaten. h. Moisture Content Drip cakes have a moisture content that sits between 15 to 30%. iii. Novelty cake List here the contemporary cake identified in KAQ 2. a. Balance Novelty cakes are placed flat in the middle of a cake tray. Garnishes or decorations can be placed on top or along the side of the frosted cake. b. Colour Novelty cakes, including their crumbs, decorations, and fillings, can appear in various colours depending on the cake type. c. Contrast Bright-coloured or dark-coloured garnishes or decorations can be placed on top or along the side of the frosted cake. The cake must be placed in the middle of a SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 20

Question 4 white or silver cake tray. d. Consistency Novelty cakes can have semisolid fillings, solid and compact crumbs, and either firm or runny decorations or garnishes. e. Shape Novelty cakes are usually round in shape. f. Taste Novelty cakes have rich, sweet, and tangy flavours. g. Texture Novelty cakes are generally soft and melt in the mouth when eaten. h. Moisture Content Novelty cakes have a moisture content that sits between 15 to 30%. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 21

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Question 5 Complete the tables on the next page on the characteristics of classical and contemporary pastries. a. In your own words, describe the following characteristics of each classical and contemporary pastry identified in Knowledge Assessment Question 2: i. Balance ii. Colour iii. Contrast iv. Consistency v. Shape vi. Taste vii. Texture b. Identify the moisture content for each classical and contemporary pastry identified in Knowledge Assessment Question 2. A. Classical Pastries i. Kitchener buns List here the classical pastry identified in KAQ 2. a. Balance Kitchener buns are placed in the middle of a white serving plate. Garnishes or decorations can be placed on or along its side. b. Colour Kitchener buns have light to dark brown crust, crumbs, and fillings. This depends on the food items added or used (e.g. adding chocolate can darken the crust). c. Contrast Bright-coloured to dark-coloured garnishes or decorations must be placed on the pastry or along its side. The entire pastry must be placed in the middle of a light-coloured serving plate. d. Consistency Kitchener buns can have semisolid fillings, solid and compact crumbs, and firm decorations or SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 22

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Question 5 garnishes. e. Shape Kitchener buns are usually round in shape. f. Taste Kitchener buns are generally sweet. g. Texture Kitchener buns are soft on the palate when consumed. h. Moisture Content Kitchener buns have a moisture content that sits between 15 to 30%. ii. Croissant List here the classical pastry identified in KAQ 2. a. Balance Croissants are placed in the middle of a white serving plate. Garnishes or decorations are placed on or along its side during service. b. Colour Croissants can have light-brown to dark-brown crust and crumbs. Fillings, however, can appear in various colours depending on the croissant type. c. Contrast Bright-coloured to dark-coloured garnishes or decorations must be placed on the plated pastry or along its side. The croissant must be placed in the middle of a white serving plate. Usually, runny garnishes are placed in a ramekin or a small sauce cup. d. Consistency Croissants can have: Solid to semisolid fillings Solid and compact crumbs Either firm or runny decorations or garnishes. e. Shape Croissants are usually crescent-shaped but can take other shapes as well. f. Taste Croissants can either be sweet or savoury. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 23

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Question 5 g. Texture Croissants are flaky and light when held or consumed. h. Moisture Content Croissants have a moisture content that sits between 15 to 30%. iii. Macarons List here the classical pastry identified in KAQ 2. a. Balance Macarons are placed in the middle of a serving plate with garnishes or decorations on top or alongside it. b. Colour Macarons can appear in different colours, including their exterior, crumbs and fillings. However, the colours used should be within the same colour family. c. Contrast Bright garnishes or decorations, such as jimmies, can be placed on the macarons. These macarons must be placed in the middle of a light-coloured serving plate. d. Consistency Macarons have semisolid fillings, solid and compact crumbs, crust, and firm decorations or garnishes. e. Shape Macarons are usually round in shape. f. Taste Macarons are generally rich and sweet. g. Texture Macarons are soft and melt in the mouth when consumed. h. Moisture Content Macarons have a moisture content that sits between 15 to 30%. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 24

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Question 5 B. Contemporary Pastries i. Cruffins List here the contemporary pastry identified in KAQ 2. a. Balance On a serving plate, cruffins are positioned in the centre and are surrounded by toppings or decorations, like icing sugar. b. Colour Cruffins have a golden-brown to light-brown crust, off- white crumbs, and bright-coloured decorations. c. Contrast Bright-coloured ingredients such as fruits are placed on top or alongside it. The cruffin must be placed in the middle of a light-coloured serving plate. d. Consistency Cruffins usually have: Firm and rigid crust Compact crumbs Semisolid fillings Either solid to semisolid garnishes or decorations e. Shape Cruffins usually look cupcake-shaped or shaped after an umbrella. f. Taste Cruffins are generally rich and sweet. g. Texture Cruffins are light, flaky, and soft on the palate when consumed. h. Moisture Content Cruffins have a moisture content that sits between 15 to 30%. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 25

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Question 5 ii. Cragel List here the contemporary pastry identified in KAQ 2. a. Balance Garnishes or decorations, like icing sugar, are added to the top or sides of cragels as they are placed in the centre of a serving plate. b. Colour Cragels can have a light-brown to dark-brown crust and crumbs depending on the bake. Fillings can appear in different colours depending on the cragel type. c. Contrast Bright-coloured ingredients can be placed on the cragel or along its side. The cragel must be placed in the middle of a light-coloured serving plate. d. Consistency Cragels usually have: Firm and rigid crust Compact crumbs Semisolid fillings Either solid to semisolid garnishes or decorations e. Shape Cragels look like doughnut strip that was twisted and formed into a circle. f. Taste Cragels can either be sweet or savoury. g. Texture Cragels can have a smooth or rough crust but are soft on the palate when consumed. h. Moisture Content Cragels have a moisture content that sits between 15 to 30%. iii. Cronut List here the contemporary pastry identified in KAQ 2. a. Balance Cronuts are placed in the middle of a serving plate with garnishes or decorations, such as icing sugar, on top of it or along its side. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 26

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Question 5 b. Colour Cronuts can have a light-brown to dark-brown crust and crumbs depending on the bake. Fillings can appear in different colours depending on the cronut type. c. Contrast Bright-coloured ingredients can be placed on the cronut or along its side. The cronut must be placed in the middle of a light-coloured serving plate. d. Consistency Cronuts usually have: Firm and rigid crust Compact crumbs Semisolid fillings Either solid to semisolid garnishes or decorations e. Shape Cronuts look like a doughnut from thin croissant sheets pressed against each other. f. Taste Cronuts are generally rich, moist, and sweet. g. Texture Cronuts are flaky, light, and soft on the palate when consumed. h. Moisture Content Cronuts have a moisture content that sits between 15 to 30%. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 27

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Question 6 Complete the tables on the next page on the characteristics of classical and contemporary breads. a. In your own words, describe the following characteristics of each classical and contemporary bread identified in Knowledge Assessment Question 2: i. Balance ii. Colour iii. Contrast iv. Consistency v. Shape vi. Taste vii. Texture b. Identify the moisture content for each classical and contemporary bread identified in Knowledge Assessment Question 2. A. Classical Breads i. Bush bread List here the classical bread identified in KAQ 2. a. Balance On a serving plate, bush breads are positioned in the centre and surrounded by toppings or decorations. b. Colour Bush breads have light-brown to dark-brown crust and crumbs c. Contrast Bright-coloured ingredients are usually placed on the bush bread or alongside it. The bush bread must be placed in the middle of a serving plate. d. Consistency Bush breads usually have: Firm and rigid crust Compact crumbs e. Shape Bush breads are irregular in shape. f. Taste Bush breads are generally bland. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 28

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Question 6 g. Texture Bush breads are dry, rough, and chewy on the palate when consumed. h. Moisture Content Bush breads have a moisture content that sits between 30 to 40%. ii. Sourdough List here the classical bread identified in KAQ 2. a. Balance Sourdoughs are placed in the middle of a serving plate with the garnishes, such as butter spread, placed alongside the plated sourdough. The butter spread is placed in a small sauce cup or ramekin. b. Colour Sourdoughs have light-coloured to brown-coloured crust and crumbs and bright-coloured garnishes. c. Contrast Bright-coloured ingredients are placed on top of it or alongside the plated sourdough. The sourdough must be placed in the middle of a brown serving board. d. Consistency Sourdoughs usually have: Compact and firm crust and crumbs Solid to semisolid decorations or garnishes, such as chopped greens and butter spread e. Shape Sourdoughs are generally round or elongated in shape. f. Taste Sourdoughs generally taste tangy and yeasty. g. Texture Sourdoughs are generally chewy and crispy when eaten. h. Moisture Content Sourdoughs have a moisture content that sits between 15 to 30%. iii. Rēwena bread List here the classical bread identified in KAQ 2. a. Balance Rēwena breads are placed in the middle of a wooden serving board. Garnishes or decorations are placed on SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 29

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Question 6 top or alongside it. b. Colour Rēwena breads have light brown to dark brown crust and crumbs. c. Contrast Rēwena breads have bright-coloured ingredients that are placed on top or alongside the plated bread. The Rēwena bread must be placed in the middle of a brown serving board. d. Consistency Rēwena breads have: Compact and firm crust and crumbs Solid to semisolid decorations or garnishes, such as chopped greens and butter spread e. Shape Rēwena breads are round in shape. f. Taste Rēwena breads are generally sweet. g. Texture Rēwena breads are chewy and crispy on the palate when consumed. h. Moisture Content Rēwena breads have a moisture content of 30 to 40%. B. Contemporary Breads i. Sourdough brioche List here the contemporary bread identified in KAQ 2. a. Balance A sourdough brioche is placed in the middle of a white serving plate with garnishes and decorations on top or alongside it. b. Colour A sourdough brioche has a light to dark-coloured exterior or crust and off-white to yellowish crumbs. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 30

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Question 6 c. Contrast Bright-coloured ingredients are either placed on top or alongside the sourdough brioche plated. The sourdough brioche must be placed in the middle of a white serving plate. d. Consistency A sourdough brioche has the following: Firm and compact crust and crumbs Solid to semisolid decorations or garnishes, such as glazes e. Shape A sourdough brioche is horizontally oriented, elongated, and has an almost circular exterior. f. Taste A sourdough brioche is generally rich, sweet, buttery, and creamy. g. Texture A sourdough brioche is soft on the palate and melts in the mouth when consumed. h. Moisture Content A sourdough brioche has a moisture content that sits between 20 to 50%. ii. Sweet focaccia List here the contemporary bread identified in KAQ 2. a. Balance Sweet focaccia is placed in the middle of a wooden serving board. Garnishes or decorations are placed on top of the plated focaccia. b. Colour Sweet focaccia has a light to dark-coloured exterior or crust and crumbs. c. Contrast Bright-coloured ingredients are placed on top of the focaccia plated. The focaccia must be placed in the middle of a brown-coloured serving board. d. Consistency Sweet focaccia has: Firm and compact crumbs and crust Solid garnishes or decorations such as meat pieces and vegetable slices SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 31

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Question 6 e. Shape Sweet focaccia can either be square or round in shape. f. Taste Sweet focaccia is generally sweet and rich. g. Texture Sweet focaccia is chewy and crispy on the palate when consumed. h. Moisture Content Sweet focaccia has a moisture content that sits between 30 to 40%. iii. Pretzel bun List here the contemporary bread identified in KAQ 2. a. Balance Pretzel buns are placed in the middle of a white serving plate with garnishes or decorations on top or alongside it. b. Colour Pretzel buns have dark-coloured exteriors or crusts and light-coloured crumbs. c. Contrast Bright-coloured ingredients can be placed on top or alongside the plated pretzel bun. Side garnishes are placed in a ramekin or small sauce cup. d. Consistency Pretzel buns have the following: Firm and compact crumbs and crust Solid to semisolid decorations or garnishes e. Shape Pretzel buns are round in shape. f. Taste Pretzel buns can either be sweet or savoury. g. Texture Pretzel buns are chewy on the palate when consumed. h. Moisture Content Pretzel buns have a moisture content that sits between 20 to 50%. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 32

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Question 7 Outline all information that must be included in each of the following: a. Date codes: i. Best-Before Date ii. Use-By Date b. Rotation labels A. Date Codes Date Codes Contents of Date Codes a. Best-Before Date Best-before dates tell you when a food item may be consumed at its optimum level. This does not mean the ingredient is unsafe for consumption, but it may no longer be at its highest quality if it goes beyond that date. The content of a best-before date includes: The words ‘Best Before’ Best-before date Reference where the date is located on the label if the best before date is not located next to the words ‘Best Before’ Some food items that are marked with the best-before date are the ones that usually last longer. b. Use-By Date Products marked with a use-by date must be used before the date lapses. After that, the food may no longer be safe for consumption even though it looks and smells fine. The contents of a use-by date include: The words ‘Use By’ Use-by date Reference where the date is located on the label if the use-by date is not located next to the words ‘Use By’ B. Rotation Labels Given the date codes discussed earlier, it is also your task to ensure that ingredients undergo rotation. This rotation relies on the date codes that reveal the shelf life of each ingredient stored The contents of rotation labels include: Name of the food or drink List of ingredients and allergens (if applicable) SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 33

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Question 7 Date prepared or opened Use-by date or best-before date Question 8 In your own words, briefly describe the following origins of each cake, pastry and bread provided below:  Historical origin  Cultural origin A. Cakes Historical Origin Cultural Origin i. Lamington cake The lamington cake was first popularised in Queensland. Its recipe was published in a local newspaper in the 1900s. It was created after the state’s eighth governor. The lamington cake is one of Australia’s most prominent baked items. This is usually served on different occasions, from special life celebrations to casual dining or snacking. This can be served with hot or cold beverages at different times of the day. ii. Chocolate cake The chocolate cake was accidentally discovered in 1764 by Dr James Baker in an attempt to create a new beverage. This happened when he poured liquid cocoa into a mould. The chocolate cake is served in various locations and on multiple occasions, from special life celebrations to casual dining. This is usually served with a hot or cold beverage such as coffee or wine. Many food-servicing organisations such as cafés and restaurants sell this as a dessert and snack. iii. Vanilla cake The exact origin of vanilla cakes is unknown. However, flat ‘heavy cakes,’ with characteristics similar to vanilla cakes, date back to ancient Greece and Rome when they started to headline The vanilla cake is served on various occasions and locations and used as cake layers for the other different cake types. Usually, vanilla cakes are served at special life celebrations and casual dining as a dessert staple or a go-to SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 34

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Question 8 various occasions. snack. In a restaurant menu, this can appear in different versions, but this still uses vanilla cake layers, albeit the different dish names. B. Pastries Historical Origin Cultural Origin i. Pie Pie's origins can be traced back to ancient Egypt and Greece, with the meat filling placed in an open pastry hull or shell. Pies are usually served on special life occasions and during casual dining. The dishes that form part of pies can be consumed at different times of the day. They can be served as a dessert through the use of sweet ingredients. They can also be served as a main course meal since they can be filled with minced meat and vegetables. These fillings are often cooked separately from the pie casing. ii. Croissant Known an Austrian kipferls, the croissant’s origins can be traced back to Vienna, Austria, in the 13th century. Food historians consider this city the birthplace of croissants. Croissants are served as baked snacks alongside coffee and other hot beverages at dining establishments. This baked item branched out to different iterations, making it a celebration piece. Its role also expanded aside from just being a dish served at restaurants. These were also served in luxury events since this baked item is also considered an artisan icon. iii. Profiteroles Profiteroles are part of the shared history between Italy and France. These countries popularised this baked item in Profiteroles are usually served in dining establishments as a dessert staple. They are also often produced and served during SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 35

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Question 8 the mid-15th century. specific occasions and events that take place multiple days in a row. Since they are already portioned before display and service, they became a good choice for feeding many guests. C. Breads Historical Origin Cultural Origin i. Brioche The brioche was discovered in the Middle Ages and popularised through a publication. New variants or versions of brioche surfaced in the 18th century. This followed after many bakeries started operations in this European region. Brioche is usually served as a dessert staple at dining establishments that offer full- course meals. This is also sold at commercial food stalls and grocery stores as a pre-packaged item. This made it a daily bread staple. This means that this can be availed at any time. Because of this, this can be consumed in different parts of the day. This is usually served with a hot beverage such as coffee or tea. ii. Baguette Baguettes are popularised in the 1920s. When translated, they closely relate to ‘wand’ or ‘baton.’ They are also documented in French law that bakers should only use specific ingredients when producing them. These ingredients include flour, salt, water, and yeast. Baguettes are usually served at dining establishments and events that pool in a large number of people. This bread is often paired with different fillings, garnishes, and beverages, making it a quick go-to snack or a main course meal. Baguettes can also be easily availed of at a nearby bakery or grocery store. This made it the most-bought bread compared to the other available bread types. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 36

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Question 8 iii. Sourdough Historians often consider Sourdoughs as the oldest form of leavened bread. Along with their discovery in ancient Egypt, they were documented to have only been made using bread dough that was accidentally exposed to wild yeast. This resulted in their airy crumbs and earthy and tangy taste. Sourdoughs are usually served at dining establishments as baked snacks. These can be served with meat, vegetables, cheeses, and crackers. Because of their versatility and longevity, people often buy large portions of this bread. They keep them for longer periods and only take them out when they will get served on different occasions. Question 9 Below is a table on the stages of yeast fermentation in breads. In your own words, briefly describe each stage of yeast fermentation that occurs in breads. Each of your responses must be in 30 words or more. Stages of Yeast Fermentation Description i. Preferment Preferment is a stage where the dough starter is usually prepared in advance. This happens even before the bread is produced. During this stage, the yeast is added to the mixture of water and flour. This allows it to maximise gluten consumption within six to 16 hours from the time the preferment was made. ii. First fermentation During this stage, the preferments are added to the rest of the dough during production. The yeast in the preferments enters the lag phase. This is where they continually consume the gluten and the added dough composition. iii. Second fermentation This is a stage where the dough is getting punched or manually handled. The yeast in this stage enters the metabolic phase. This is where the yeast cells multiply exponentially to populate or cover the rest of the dough mixture. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 37

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Question 9 iv. Proofing This is a stage where the processed dough is transferred to a proofing cabinet. The dough enters the final rising phase before it is even baked during this stage. The yeast cells in this stage already populated the dough mixture, producing gases. This causes the dough to leaven in the process. v. Baking Baking is a stage where the dough is placed in a preheated oven. This allows heat to transfer to the dough and cook this inside out. The yeast dies as temperature rises within and outside the dough in this stage. Question 10 Outline the steps for each stage of dough development provided below. Stages of Dough Development Steps i. Bulk fermentation and folding This is where you need to mix flour, yeast, and water for about one hour to a day, based on the recipe. Once the dough leavens, form this into one large mass before portioning and shaping this into loaves. Gradually knead the formed dough. While in the kneading process, a gradual fermentation occurs since the gluten is taking structure. ii. Dividing and pre- shaping This is where the dough is divided into smaller portions using your hands. After that, you must knead them well. Pre-shaping does not include the use of moulds or tins in this stage. Then, manually shape the dough to structure the dough and prepare it for final shaping. iii. Bench rest The portioned dough is placed in a container and tight shut to allow the dough to rise and leaven. After this, leave the dough for 30 minutes to an hour to form the gluten. This will leaven the dough in the process. Then, carefully remove the container’s cover to prevent the dough from sinking due to exposure to SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 38

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Question 10 humidity. iv. Final shaping This is where you must prepare the moulds or tins you will use. You must also carefully place the portioned dough on the equipment. Then, perform the final portions using a dough cutter if needed. v. Final proofing This is where you must place the portioned dough in a proofing cabinet to allow its final rise. After that, you must take out the proofed dough from the cabinet. Finally, you must also transfer the proofed dough to the baking sheets for cooking. Ensure you are not over-proofing since this can make the bread noticeably sour when consumed. For instance, you must not allow longer proofing times in a pie crust since you want a compressed crust. In loaf-type breads such as focaccia, this is particularly practised to ensure these are light but still have structure. Question 11 Listed below are examples of ingredients of cakes, pastries and breads. In your own words, describe the expected qualities of each ingredient based on the following indicators:  Freshness  Quality Each of your responses must be in 30 words or more. Ingredients Freshness Quality i. Butter Having consistent yellow colour from inside and out Having a cheese-like and malty odour The texture is smooth, firm, and solid when cold and soft at room temperature. This stays in shape even when taken out of the packaging or container. This has a smooth exterior and is SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 39

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Question 11 Having a smooth and compact surface consistent from one end to the other. This appears to be yellow. This has creamy, sweet, and rich flavours. ii. Flour Having consistent white, yellowish to off-white colour when checked from its container Having neutral and grass-like odours Feeling soft even when compressed This has a smooth, powder-like and fine texture, consistent flour pieces. This is powdery white. This tastes neutral. iii. Eggs Having consistent eggshell colour throughout Having neutral odour Having a yolk that is dark yellow when cracked Having egg whites that are transparent and colourless Having thick and compact egg whites and yolk Uncracked egg sinking to the bottom of a container filled with water This has a smooth shell. The yolk is generally small, round, bright yellow, or orange. The egg yolk must stay compact even when the egg is cracked. The egg white must be consistently smooth and stretchy. The egg white is gel-like and clear. The shell is clean and consistently oval. This has sweet, creamy and buttery flavours. Most of the time, it should taste fairly bland. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 40

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Question 12 Complete the table below on the main types of cake fillings. a. In your own words. briefly describe each main type of cake filling provided. Each of your responses must be in 30 words or more. b. Identify at least one key characteristic of each cake filling provided. c. Identify at least one example of a cake where each filling is used. Main Types of Cake Fillings Description Characteristics Examples of Cakes Where Each Filling is Used i. Cream Mix the caster sugar, vanilla extract, and whipped cream in a bowl until the mixture thickens. Beat this for at least a minute until stiff peaks form. Refrigerate to introduce structure to the mixture. Spread evenly in between cake layers. Rich, sweet and decadent in flavour Milky white in appearance It can be infused with other colours or flavours Made from whipped cream, sugar and vanilla, extract or pudding Butter base cakes, such as chocolate cake Butter base cakes, such as vanilla cake Butter base cakes, such as lemon meringue cake ii. Custard Mix egg yolks, sugar, salt, and flour in a bowl. Whisk lightly until foamy. Heat milk, whipping cream, and vanilla extract in a saucepan over medium heat. Bring to a simmer near the boiling point. Pour the milk mixture into the egg mixture. Stir this well. Heat the mixture in the saucepan over low heat. Rich, sweet, and decadent in flavour Have a creamy and velvety look Can have a thick and runny or semisolid texture Made from egg yolks, sugar, flour, milk, butter and gelatinee Butter base cakes, such as apple and custard cake Egg-based foam cakes, such as banana custard cake Butter base cakes, such as custard cake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 41

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Question 12 Stir until this thickens. Strain this using a sieve. Add butter and continue stirring until the butter incorporates. Cover the custard with plastic wrap. Place in the fridge to cool. Spread evenly in between cake layers. iii. Fresh fruit Using a kitchen mixer, whisk heavy cream until soft peaks form. Add caster sugar, cream cheese, vanilla extract, and liquid red flavouring. Mix in sliced strawberries and fold these into the mixture. Spread evenly in between layers of cake. Can taste sweet or citrus-like Plump in appearance Made from water, cornstarch, lemon extract and sugar Emulsified foam- based sponge cakes, such as strawberry sponge cake Emulsified foam- based sponge cakes, such as apple and pineapple tray cake Butter base cakes, such as classic fruit cake iv. Jams Place one layer onto a cake stand when the cake layers are cooled. Scoop the strawberry jam and spread it evenly over the top. Push off some jam on the side to enhance visual appeal. Sweet in flavour with a few sour notes Have a thick, transparent and runny look Made from mashed fruits and sugar Egg-based foam cakes, such as jam- filled vanilla cake Butter base cakes, such as upside- down jam cake Butter base cakes, such as raspberry and coconut sour cream cake v. Mousse Whip heavy cream using a mixer fitted with a whisk attachment until soft peaks form. Rich, creamy, and decadent in flavour Have a thick and smooth look Butter base cakes, such as dark chocolate mousse cake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 42

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Question 12 Mix the eggs and sugar in a separate bowl. In a bowl, pour hot, melted chocolate into the butter. Stir until the butter melts. Transfer the butter mixture to the egg mixture. Fold the cream mixture into the butter and egg mixture. Spread this on top, sides or in between cakes. Optional: spoon mousse into a piping bag with a plain nozzle attachment. Pipe on the top and sides of the cake. Made from melted chocolate, cocoa, water, whipped cream, vanilla and sugar Egg-based foam cakes, such as strawberry mousse angel cake Emulsified foam- based sponge cakes, such as peppermint mousse cake vi. Nuts Beat cream cheese, sugar, and lemon rind until smooth. Gradually add the nuts. Spread this on top, sides, and in between layers of cake. Have nutty or bittersweet flavours Have rugged or smoothened texture Generally thick and compact in appearance Made from ground or whole nuts, butter, sugar, cinnamon and cream Oil base cakes, such as carrot and walnut cake Egg-based foam cakes, such as mandarin and almond cake Egg-based foam cakes, such as nut and caramel chocolate cake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 43

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Question 13 Complete the table below on the main types of cake decorations. a. In your own words, briefly describe each main type of cake decoration provided. Each of your responses must be in 30 words or more. b. Identify at least one key characteristic of each cake decoration provided. c. Identify at least one example of a cake where each decoration is used. Main Types of Cake Decorations Description Characteristics Examples of Cakes Where Each Decoration is Used i. Chocolate Grate chocolate bars into a bowl. Sprinkle the shredded chocolate on top of the cake. Rich, sweet and decadent in flavour Light to dark brown in colour Can be grated, melted or broken apart depending on the cake being produced Sprinkled on top or pressed against or along the side of a frosted cake Butter base cakes, such as chocolate drip cake Butter base cakes, such as chocolate truffle cake Butter base cake, such as chocolate mousse cake ii. Fresh fruits Cut each strawberry into two. Place each sliced strawberry on top of the frosted cake. Put pieces on the top and sides of the cake. Can taste sweet or citrus-like Plump in appearance Can be sliced, diced or retained as whole Can be placed on top and along the side of the frosted or unfrosted cake Emulsified foam- based sponge cakes, such as strawberry sponge cake Emulsified foam- based sponge cakes, such as apple and pineapple tray cake Butter base cakes, such as classic fruit cake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 44

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Question 13 iii. Preserved fruits Add the dried fruit to the cake batter. Bake the cake. After the cake is baked, take it out of the oven and cool this on a wire rack. Place pieces of dried fruit on top of the cake. Sweet in flavour with citrus-like notes Dehydrated in appearance Can be sliced, diced or retained as whole Can be placed on top and along the side of the frosted or unfrosted cake Butter base cakes, such as dried fruit and nut cake Butter base cakes, such as coffee fruit cake Egg-based foam cakes, such as Middle Eastern fruit cake iv. Crystallised fruits Add the crystallised fruit (e.g. candied cherries and raisins) to the cake batter. Bake the cake. After the cake is baked, take it out of the oven and cool this on a wire rack. Place pieces of skewered candied cherries and raisins on the baked cake. Sweet in flavour with citrus-like notes Shiny in appearance or have a polished look Can be sliced, diced or retained as whole Can be placed on top and along the side of the frosted or unfrosted cake Butter base cakes, such as dried fruit and nut cake Butter base cakes, such as celebration fruit and nut cake Butter base cakes, such as mini glace fruit cake v. Glazes Sift the powdered sugar into a bowl. Add the flavouring of choice, e.g. spices. Whisk the mixture until this is combined. Add more water to get the desired consistency. Pour into the centre of the cake. Allow Sweet in flavour Shiny in appearance or have a polished look Has a thick and runny consistency Poured on top or along the edge of the frosted or unfrosted cake Oil base cakes, such as pumpkin bundt cake Egg-based foam cakes, such as almond and date cake Butter base cakes, such as rum sultana pound cake with lime glaze SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 45

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Question 13 the glaze to cover the surface and sides of the cake. vi. Jellies Put gelatine sheets or powder in a bowl filled with water. Stir and let this soak for 2 to 3 minutes. Stir hot water in the mixture until the gelatine has dissolved. Add sugar, citric acid powder, and food flavouring to the mixture. Pour the liquid gelatine into the cake mould where the shaped cake layers are. Sweet in flavour Shiny in appearance or have a polished look Has a solid, wobbly and transparent look Can be sliced, diced or placed as a whole on top or along the side of the cakes Emulsified foam- based sponge cakes, such as themed cakes (e.g. ocean island cake) Egg-based foam cakes, such as jelly cake and peach trifle Egg-based foam cakes, such as strawberry jelly custard slice vii. Icings Combine the caster sugar, butter, vanilla, and milk in a bowl. Whisk the mixture until this is smooth. Spoon the icing mixture into a piping bag fitted with the desired nozzle. Carefully pipe the icing on the cake. Sweet in flavour Has a semisolid and thick consistency Can have vibrant to pale colours depending on the food colouring or gel added to the mixture Can be used to cover or pipe designs on the surface of the cakes Egg-based foam cakes, such as jam- filled vanilla cake Egg-based foam cakes, such as spiced apple cake with brown butter icing Emulsified foam- based sponge cakes, such as carrot and pecan cake with cream cheese icing SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 46

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Question 13 viii. Sprinkled icing sugar Sift powdered sugar on top of the baked cake for serving. Sweet in flavour Has a pearly white colour Finely milled in appearance Sifted on top and along the edge of the cakes Oil base cakes, such as vanilla bundt cake Butter base cakes, such as Quandong cake Emulsified foam- based sponge cakes, such as Armenian nutmeg cake ix. Whole nuts Line the unsalted nuts in the base of the cake pan. Pour the batter and bake the cake. Cool this on a wire rack. Turn the cake upside-down, removing this from the mould. Nutty or bittersweet in flavour Has hard and rough or smooth texture Solid and compact in appearance Placed on top or along the edge of the cakes Butter base cakes, such as chocolate nut upside-down cake Butter base cakes, such as Christmas cake Butter base cakes such as coffee and walnut streusel cake x. Crushed nuts After the cake is frosted, sprinkle crushed nuts on top of the cake. Nutty and bitter or sweet in flavour Have hard and rough or smooth texture Solid in appearance Butter base cakes, such as fruit and nut cake Butter base cakes, such as walnut cake with coffee syrup Butter base cakes, such as caramel pecan crumble cake SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 47

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Question 14 Complete the table below on the main types of savoury and sweet fillings for pastries or breads. a. In your own words, briefly describe each main type of savoury and sweet filling provided. Each of your responses must be in 30 words or more. b. Identify at least one key characteristic of each pastry or bread filling provided. c. Identify at least one example of a pastry where each filling is used. d. Identify at least one example of a bread where each filling is used. A. Savoury Fillings Main Types of Pastry or Bread Fillings Description Characteristics Examples of Pastries Where Each Filling is Used Examples of Breads Where Each Filling is Used SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 48

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Question 14 i. Animal protein Combine ground meat with butter and other spices. Mix the filling well. Spoon a filling on the top of the puff pastry. Seal the edges by lifting the edge closest to you and folding this to the other edge. Press this using your fingertips. Mark edges using the tines of a fork. Put the pastry on a greased and lined baking tray and bake this for a period. Generally salty in flavour Can appear diced, sliced or whole Meat items can be sinewy in appearance Brown to golden brown Can either have a solid or liquid base Produced using existing meat- based recipes Savoury pastries, such as sausage pockets Savoury pastries, such as lamb and capsicum pastries Savoury pastries, such as beef and cheddar pastries Chicken floss buns Meat buns Stuffed buns ii. Dairy Place shredded cheddar cheese into the pie crust. Combine the eggs, milk, cream, flour, and chives in a bowl. Season this with salt and pepper. Whisk this until smooth. Sharp, sweet and tangy in flavour Can appear in consistent white-to-yellow colours Have smooth texture Can appear compact and solid, semisolid Savoury pastry, such as cheese quiche Savoury pastry, such as vegetable tart with almond pastry Savoury pastries, such as sweet harvest Milk butter buns Cheese buns Butter buns SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 49

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Question 14 Pour the mixture into the pie base. Cover this with a cut pastry. or runny and liquid based on the type of dairy iii. Vegetables Sauté onion, ginger, and garlic in a pan over medium heat. Add potatoes in. Stir carrots and peas into the pan. Mix spices to season the filling. Remove this from heat. Spoon the filling into the puff pastry prepared. Juicy and fresh in flavour Generally has a smooth texture Can be prepared using separate cookery methods Can be chopped, diced or cut Savoury pastries, such as veggie puffs Savoury pastries, such as kumara pastries Savoury pastries, such as sweet potato and leek quiches Vegetable and cheese- filled bread rolls Green veggie bread Vegan veggie stuffed braided bread B. Sweet Fillings Main Types of Pastry or Bread Fillings Description Characteristics Examples of Pastries Where Each Filling is Used Examples of Breads Where Each Filling is Used i. Cheese Beat cream cheese, egg, sugar, vanilla extract, and lemon juice in a bowl. Spoon the filling into the pastry. Sharp, sweet and tangy in flavour Can appear in light yellow to white colours depending on the type of Puff pastry, such as puff pastry with sweet cheese filling Puff pastries, such as smoked ocean trout and cream cheese Sweet cheese bread rolls Cheese bread Chipá SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 50

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Question 14 cheese Can be added to an existing filling recipe Can be diced, sliced or cut into small pieces pastries Puff pastry, such as fresh onion cheese puff ii. Chocolate Place semisweet chocolate chips on a puff pastry. Roll or fold the pastry from one edge to another. Bittersweet or sour in flavour Generally tastes rich and decadent Light to dark brown Can be melted, diced or broken apart Can be added to other ingredients to produce a specific filling recipe Puff pastries, such as chocolate puff pastry rolls Short, sweet pastry, such as raspberry chocolate tart Puff pastry, such as Christmas chocolate pastry tree Dark chocolate- filled braid Chocolate bread rolls Chocolate chip banana bread iii. Cream Mix milk and vanilla beans in a saucepan over medium heat. Prepare an ice bath in a bowl containing ice cubes and water. Stir together sugar, cornstarch and Rich, sweet and decadent in flavour Milky white in appearance It can be infused with other colours or flavours Made from whipped cream, sugar and vanilla, Choux pastries, such as cream puffs Short, sweet pastry, such as sour cream pastry Choux pastries, such as citrus cream pastry horns Cream buns Sour cream white bread Almond cream bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 51

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Question 14 salt in a mixing bowl. Add egg yolks until the mixture is smooth and fluffy. Pour the milk mixture into the egg yolk mixture. Remove vanilla beans by using a sieve while pouring. Heat the mixture in the same saucepan over medium heat. Whisk this until it thickens. Remove from heat. Add in butter until this melts and is combined. Use a sieve to produce a thick, smooth cream. Cover the bowl with the sifted cream using baking paper. extract or pudding iv. Custard Heat the milk, vanilla, and sugar in a pan over medium- Rich, sweet, and decadent in flavour Short, sweet pastry, such as custard Danish pastry Custard rolls Korean SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 52

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Question 14 low heat. Mix the egg yolk, milk, and cornflour in a bowl. Pour the warm milk mixture into the egg mixture. Heat this again to make the mixture thick. Have a creamy and velvety look Can have a thick and runny or semisolid texture Made from egg yolks, sugar, flour, milk, butter and gelatine Short, sweet pastry, such as custard tarts with coconut chia pastry Puff pastries such as apple crumble and custard croissants. custard bread Custard buns v. Fresh fruit Slice strawberries, kiwi, blueberries, and raspberries into two. Place this on the pastry cream poured into the baked pie base. Seal the pie with a cut pastry. Fresh and sweet in flavour with citrus-like notes Plump in appearance Can be sliced, diced or retained as whole Can be added to an existing filling recipe Short, sweet pastry, such as fresh fruit tart Short, sweet pastry, such as autumn tarts with cinnamon pastry Short, sweet pastry, such as freeform fruit pie Fruit bread braid Raspberry banana bread Fresh fruit bread vi. Crystallised fruit Heat sugar, syrup, and water in a pan over medium heat. Stir gently. Add whole fruits such as strawberries or blueberries. Remove this Sweet in flavour with citrus-like notes Shiny in appearance or have a polished look Can be sliced, diced or retained as Short, sweet pastry, such as glazed fruit tart Puff pastry, such as stone fruit galette Puff pastry, such as peach and almond galette Candied fruit bread Christmas fruit bread wreath Chocolate cherry banana bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 53

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Question 14 from heat after a minute. Place the candied fruits on top of a pastry cream poured into the baked pie base. Seal the pie with a cut pastry. whole Can be added to an existing filling recipe vii. Fruit purees Purée strawberries and other fruits using a food processor. Stir this in a pastry cream mixture. Fill the piping bag with the strawberry filling. Aim and stick the nozzle in the pastry and gently pipe until each pastry feels full. Sweet in flavour with a few sour notes Have a thick and runny look Made from blended fruits and other fruit juices Can be added to other existing filling recipes Choux pastries, such as strawberry cream puffs Short, sweet pastry, such as fruit mince tart Short, sweet pastry such as fruit mince pie Peanut butter and jelly banana bread Knotted sweet buns with strawberry puree filling Banana blueberry coconut bread viii. Whole nuts Combine eggs, syrup, sugar, butter, vanilla and nuts in a bowl. Place the filling into the bottom of the baked Nutty or bittersweet in flavour Has a semisolid and rugged texture Appear in various colours Short, sweet pastry, such as pecan pie Short, sweet pastries such as maple nut pies Short, sweet pastries such as Walnut bread roll Nut bread roll Old- fashioned date-nut SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 54

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Question 14 pie crust. based on the food colouring or other ingredients added Can be added to existing filling recipes to produce new hybrid fillings freeform honey nut tarts bread ix. Crushed nuts Cover the bottom of the baked pie crust with the crushed walnuts. Nutty or bittersweet in flavour Has a semisolid and smoothened texture Appear in various colours based on the food colouring or other ingredients added Can be added to existing filling recipes to produce new hybrid fillings Short, sweet pastry, such as walnut maple pie Short, sweet pastries, such as macadamia nut tarts Short, sweet pastries, such as spinach, feta and pine nut pies Povitica bread Cranberry nut bread Holiday orange nut bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 55

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Question 15 Complete the table below on the main types of pastry or bread decorations. a. In your own words, briefly described each main type of pastry or bread decoration provided. Each of their responses must be in 30 words or more. b. Identify at least one key characteristic of each pastry or bread decoration provided. c. Identify at least one example of a pastry where each decoration identified is used. d. Identify at least one example of a bread where each decoration identified is used. Main Types of Pastry or Bread Decorations Description Characteristics Examples of Pastries Where Each Decoration is Used Examples of Breads Where Each Decoration is Used i. Fresh fruits Top baked puff pastry with cream cheese. Add raspberries, strawberries, and other sliced fruits over the cream cheese. Can taste sweet or citrus-like Plump in appearance Can be sliced, diced or retained as whole Can be placed on top and along the side of the plated pastry or bread Short, sweet pastry, such as fresh fruit tart Short, sweet pastry, such as autumn tarts with cinnamon pastry Short, sweet pastry, such as freeform fruit pie Fruit bread braid Raspberry banana bread Fresh fruit bread ii. Preserved fruits Top baked puff pastry with cream cheese. Add dried raspberries, strawberries, and other fruits over the cream Sweet in flavour with citrus-like notes Dehydrated in appearance Can be sliced, diced or Puff pastry, such as fruit Danish pastry Short, sweet pastry, such as fruit mince tart Short, sweet pastry, such as Fruit preserves almond coffee bread Banana blueberry coconut SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 56

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cheese. retained as whole Can be placed on top and along the side of the plated bread or pastry fruit mince pie bread Knotted sweet buns with fruit preserve filling iii. Crystallised fruits Top baked puff pastry with cream cheese. Add candied raspberries, strawberries and other fruits over the cream cheese. Sweet in flavour with citrus-like notes Shiny in appearance or have a polished look Can be sliced, diced or retained as whole Can be placed on top and along the side of the plated bread or pastry Short, sweet pastry, such as glazed fruit tart Puff pastry, such as stone fruit galette Puff pastry, such as peach and almond galette Candied fruit bread Christmas fruit bread wreath Chocolate cherry banana bread iv. Glazes Heat vanilla and milk in a pan over medium- high heat. Mix the sugar, egg yolks, eggs, cornstarch, cocoa powder, and salt in a bowl until the mixture is thick and smooth. Remove this from heat. Sweet in flavour Shiny in appearance or have a polished look Has a thick and runny consistency Poured on top of the plated bread or pastry Choux pastry, such as éclair Puff pastry, such as lemon glaze scones Puff pastry, such as passionfruit yoghurt millefeuille Glazed lemon bread Glazed bread rolls Glazed buns SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 57

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Pour the milk mixture into the egg mixture. Heat the combined mixture in the same saucepan over medium heat for 2 to 5 minutes. Add the bittersweet chocolate chips to the custard mixture. As the chocolate melts, add the butter. Transfer this into a bowl. Cover the bowl with plastic wrap. Pour this on top of each baked pastry. v. Icings Combine the caster sugar, butter, vanilla, and milk in a bowl. Whisk the mixture until this is smooth. Spoon the icing mixture into a piping bag fitted with the desired nozzle. Carefully pipe the icing on top Sweet in flavour Has a semisolid and thick consistency Can have vibrant to pale colours depending on the food colouring or gel added to the mixture Puff pastry, such as fruit puff pastry tart Puff pastry, such as vanilla slice with passionfruit icing Puff pastry, such as shortcake with passionfruit icing Cinnamon dessert bread with icing Iced buns Iced banana nut bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 58

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of the baked pastry. Can be used to pipe designs on the surfaces of pastries or breads vi. Jellies Put gelatine sheets or powder in a bowl filled with water. Stir and let this soak for 2 to 3 minutes. Stir hot water in the mixture until the gelatine has dissolved. Add sugar, citric acid powder, and food flavouring to the mixture. Pour the liquid gelatine over the pastry cream on the bottom of the pie base. Sweet in flavour Shiny in appearance or have a polished look Has a solid, wobbly and transparent look Can be sliced, diced or placed as a whole on top or along the side of the plated pastry or bread Short, sweet pastry, such as panna cotta tart with custard and jelly Short, sweet pastries, such as jelly custard tartlets Short, sweet pastries, such as strawberry jelly tarts Fairy bread jelly slice Peanut butter and jelly banana bread Christmas star twisted bread vii. Sprinkled icing sugar Sift powdered sugar on top of the baked pastry for serving. Sweet in flavour Has a pearly white colour Finely milled in appearance Sifted on top and along the edge of the plated pastry or bread Short, sweet pastry, such as sweet shortcrust pastry Choux pastry, such as choux pastry Puff pastries, such as apricot and almond pastries Cinnamon walnut star bread Milk and sugar mini buns Banana bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 59

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viii. Meringue Beat egg whites, granulated sugar, vanilla, and cream of tartar until stiff, glossy peaks form. Spoon the meringue mixture on top of the pastry filling. Spread this evenly on the surface of the pie. Bake this under a period. Sweet in flavour Can appear in various colours based on the food colouring applied in the mixture Has a semisolid, airy and light texture Made from a beaten mixture of egg whites and sugar Can be applied on top or along the side of the plated pastry or bread using a baking spatula Short, sweet pastry, such as classic lemon meringue pie Short, sweet pastries, such as little lemon meringue tarts Short, sweet pastry, such as rocky road meringue pie Banana bread with cinnamon meringue Sesame seed meringue bread Meringue bread rolls ix. Whole nuts Place whole nuts individually on top of the cream cheese mixture. Align the nuts properly, showing patterns throughout. Nutty or bittersweet in flavour Has a hard and rough or smooth texture Solid and compact in appearance Place on top or along the edge of plated pastry or bread Short, sweet pastry, such as pecan pie Short, sweet pastries, such as maple nut pies Short, sweet pastries, such as freeform honey nut tarts Vegan pumpkin bread Nut bread roll Old- fashioned date-nut bread SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 60

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x. Crushed nuts Sprinkle crushed nuts on the cream cheese mixture placed on the baked pastry. Nutty or bittersweet in flavour Has a hard and rough or smooth texture Composed of small, broken- down types of nuts Place on top or along the edge of plated pastry or bread Puff pastry, such as Danish pastry Short, sweet pastry, such as walnut apple pie Short, sweet pastries, such as macadamia nut tarts Banana nut bread Povitica bread Holiday range nut bread Question 16 Read the scenarios below about the methods of plating baked dishes. Answer the questions that follow. Scenario 1 Gemma works as a cook at the La Bellissima restaurant of The Continent Hotel. She needs to plate a platter of strawberry profiteroles to be shared among three guests. Gemma knows that a plate of profiteroles will include:  Six choux pastries  The fresh strawberry topping Knowing these components, Gemma must choose a plating method that:  Ensures that no items will fall around on the plate when it is being moved  Makes it easy for the waitstaff to carry the plate  Makes it easy for the three guests to each take two servings of the dish. a. Identify the dish that Gemma must plate. Gemma must plate a platter of strawberry profiteroles to be shared among three guests. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 61

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Question 16 b. Identify the three requirements that Gemma must consider when choosing the plating method to use. i. Stability: Ensure items won't fall around during movement ii. Ease of Carrying: Facilitate easy carrying for waitstaff iii. Guest Experience: Make it easy for each guest to take two servings. c. Identify the plating method Gemma must use to meet the requirements. Gemma should use a circular or symmetrical arrangement for the profiteroles and strawberries. d. In your own words, explain why Gemma must use the identified plating method to meet the requirements. Your response must be in 50 words or more. This method ensures stability, aids the waitstaff in carrying, and allows each guest convenient access to two servings, enhancing overall dining satisfaction. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 62

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Question 16 Scenario 2 It is another day at the La Bellissima restaurant. Today, a customer came in and ordered a New York-style cheesecake. There are three components of the dish that Gemma must consider:  The portion of cheesecake  The strawberry slices  The fresh strawberry sauce Knowing these components, Gemma must choose a plating method that:  Ensures that no items will fall around on the plate when it is being moved  Makes it easy for the waitstaff to carry the plate  Makes it easy for the customer to see each component of the dish on the plate. a. Identify the dish that Gemma must plate. Gemma must plate a New York-style cheesecake. b. Identify the three requirements that Gemma must consider when choosing the plating method to use. i. Ensure items won't fall around during movement ii. Facilitate easy carrying for waitstaff. iii. Make it easy for the customer to see each component. c. Identify the plating method Gemma must use to meet the requirements. Gemma should use a minimalist approach, placing the cheesecake at the center, artistically arranging strawberry slices, and drizzling the sauce strategically. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 63

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Question 16 d. In your own words, explain why Gemma must use the identified plating method to meet the requirements. Your response must be in 50 words or more. This method guarantees stability during movement, aids waitstaff in carrying, and allows customers to appreciate each component without visual clutter. Question 17 Answer the items below about food safety. a. In your own words, describe the proper way to store each of the food items provided below to keep them fresh for longer. Each of your responses must be in 30 words or more. Food Items Proper Storage i. Cakes Store cakes in a cool, dry place, ideally in an airtight container to prevent drying. Refrigeration may be necessary for perishable fillings, but avoid direct exposure to air. ii. Pastries Preserve pastries in a cool, dry area to maintain texture. If storing for an extended period, consider freezing, tightly wrapping to prevent freezer burn. iii. Breads Keep bread in a cool, dark place, like a bread box or pantry. Refrigeration can accelerate staling, but freezing in a sealed bag can extend freshness. iv. Re-usable by- products Store reusable by-products in airtight containers in the refrigerator, ensuring proper sealing to prevent odors from affecting other items. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 64

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Question 17 b. In your own words, describe how to avoid cross-contamination between the food items during storage. Store each food item separately, especially raw and cooked items. Use sealed containers and designate specific areas for each type of food. Regularly clean storage areas to minimize the risk of cross-contamination. Question 18 Complete the tables by identifying the following for each equipment: a. The main function of each equipment b. At least one feature of the equipment related to the identified function c. At least one safety practice you must follow when using the equipment Equipment Main Function of the Equipment Feature of the Equipment Related to Function Identified Safety Practice You Must Follow When Using the Equipment i. Oven Ovens are used for cooking or baking prepared dough or batter by heating the air around them once placed inside. Stove igniter Burner Temperature knob Do not leave food cooking in the oven unattended. Keep the oven clean by removing grease and splatters, as these can catch fire. Unplug the oven at the end of every shift. Preheat the oven for at least 5 minutes to check that it is operational and can reach the desired temperature. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 65

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Question 18 ii. Stove top Stove tops are used for cooking food items or dishes by applying heat from the equipment to the pots or pans containing the food to be cooked. Stove igniter Burner Temperature knob Keep flammable materials away to avoid catching fire. Clean stovetops and surfaces. Make sure to wipe off grease, oils, or fats, as these can catch fire. Turn off the gas when not in use. Make sure to unplug electric stoves or grills. Keep your hands off when using these, as the surfaces are hot, and you can burn your hands. iii. Food processor Food processors cut ingredients into various forms using different disc and blade attachments. Pulse controls Feed tube Workbowl Keep hands outside the machine when it is on. Make sure the blade attachments are secure before switching the mixer on. Unplug when not in use or after shift. Be sure not to get any liquid in the plug. Report any damage to your head chef or supervisor. iv. Stand mixer Stand mixers are used to fully combine the dry and wet ingredients added to the equipment to create a mixture. Dough hook attachment Safety net Barrel Keep hands outside the machine when it is on. Make sure the attachments are secure before switching the mixer on. Unplug when not in use SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 66

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Question 18 or after shift. Be sure not to get any liquid in the plug. Report any damage to your head chef or supervisor. SITHCCC041 - Produce cakes, pastries and breads (Release 1) Learner Assessment Pack Produced 14 March 2023 © Precision RTO Resources 67

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SITHCCC041-Assessment THEORY

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