SITHCCC041 - Student pack

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STUDENT PACK UNIT – SITHCCC041 Produce cakes, pastries and breads
ASSESSMENT COVER SHEET This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Student Name Student ID Assessor Name Due Date Course Name Certificate III in Commercial Cookery Course Code SIT30821 Unit Name Produce cakes, pastries and breads Unit Code SITHCCC041 FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑ Please attach the following student evidence to this form Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit Assessment 1 ❑ Written Assessment S | NYS | DNS Assessment 2 ❑ Practical Observation S | NYS | DNS Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent C / NYC Student Declaration: I acknowledge the assessment process has been explained and agree to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible for academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance Agreement). I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation. Student Signature: ____________________________ Date: ____/_____/_____ Assessor Feedback: Assessor Signature: ____________________________ Date: ____/_____/_____ Administrative use only Entered onto Student Management Database Date : Initials:
Introduction This assessment has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. Please read all the information given to you by the assessor and when you receive this assessment. If you do not understand any part of this assessment, please inform your assessor/trainer. Purpose of assessment The purpose of assessment is to determine competency in the unit SITHCCC041 – Produce cakes, pastries and breads. Elements 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. 5. Decorate, present and store pastries and breads. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 1. Culinary terms and trade names for: • Ingredients commonly used to produce cakes, pastries and breads • A variety of classical and contemporary cakes, pastries and breads 2. Contents of stock date codes and rotation labels 3. Food and safety practices for handling and storing cakes, pastries and breads 4. Characteristics of a variety of classical and contemporary cakes, pastries and breads: • Appearance a) Colour b) Balance c) Colour d) Contrast • Consistency • Moisture content • Shape
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• Taste • Texture 5. Historical and cultural derivations of a variety of cakes, pastries and breads 6. Basic aspects of yeast fermentation and dough development processes 7. Indicators of freshness and quality of stocked ingredients for cakes, pastries and breads 8. Cookery methods for cakes, pastries, breads and fillings: • Adding fats and liquids to dry ingredients • Chilling ingredients and work surfaces • Cutting, shaping and moulding • Kneading and handling • Preparing and using fillings • Preparing and using pre-bake finishes and decorations • Resting • Rolling • Selecting and preparing appropriate cake tins and moulds • Stirring and aerating to achieve required consistency and texture • Using required amount of batter according to desired characteristics of finished products • Weighing or measuring and sifting dry ingredients • Whisking, folding, piping and spreading 9. Main types, culinary characteristics and uses of fillings and decorations for cakes, pastries or breads as specified in the performance evidence. 10. Appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings. 11. Plating methods for practicality of service and customer consumption. 12. Appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to: • Ensure food safety • Optimise self life 13. Mise en place requirements for producing cakes, pastries and breads and fillings. 14. Safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.
Competency Requirements You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to re-enrol in the unit of competency as per the scheduled delivery of the course. Oulline of evidence to be collected You must submit the following evidences to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the rules of evidence which are valid, sufficient, current and authentic. Assessment 1 - Written Assessment Completed written questions answered and submit to your assessor electronically or paper based. Complete and sign the cover sheet for assessment task Assessment 2 - Practical Observation This is Practical Demonstration in Nova kitchen, producing cakes, pastries and breads. You must produce and decorate 4 cakes, 4 pastries and 4 breads while following standard recipes during practical sessions.
Assessment Task 1 SITHCCC041 – Produce cakes, pastries and breads Written Assessment Assessment Questions: 1. Match the following culinary terms with description below: Chocolate It means ‘everything in its place’. It is a French term for having all your ingredients prewashed, measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared, and mixing bowls, tools and equipment are set out. A well-organised mise en place supports smooth workflow and the best possible final presentation and taste. Mise en place Chocolate is made from cocoa beans. The solids provide the colour and flavour, while the fat (cocoa butter) provides the smoothness and a low melting point. Fermentation process A sabayon is a rich egg yolk, custard-based sauce that may contain alcohol. Also contains whipped cream, fruit and chocolate. Sabayon In this process, yeast uses oxygen to convert sugars into energy, alcohol and carbon dioxide. The carbon dioxide forms bubbles, giving the dough a foamy internal structure that results in the soft, easy-to-chew consistency of the final product. Yeast uses the energy to grow and expand, and the alcohol adds flavour to the final product. Lamination An Italian style sponge that uses butter as an additional fat (compared with a basic sponge). Genoise The result of rolling and folding pastry, creating a layered structure. Maderia cake Meringues are made from egg whites that are whisked with a mixer to incorporate air and sweetened with sugar. The sugar absorbs the moisture from the egg whites and creates the texture of the meringue. Meringues A cake uses the basic formula for cakes: flour, sugar, butter and flavourings. However, it also contains significant amounts of butter or shortening. This results in a richer-tasting cake, which has more firmness and denseness due to the addition of fat.
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Puff pastry These breads produced without the use of a biological (e.g. yeast, bacteria) or chemical (e.g. baking powder, bicarbonate of soda and cream of tartar) raising agent. As they have little rise, they are also referred to as flat breads. Unleavened breads This pastry is called pâte feuilletée in French, which can be translated as ‘flaky pastry’, referring to its many layers. Feathering A translucent, colourless and nearly tasteless product that is derived from the collagen inside animals’ skin and bones Gelatine This technique is used with sauces, chocolate and icing. Pipe contrasting liquid or chocolate on a plate or item and then draw it through with a paring knife or skewer to create patterns and shapes. Frosting An Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese. Tiramisu A frosting is a sweet icing which should form a slightly hard, thin crust on the outside but be soft on the inside. Quenelle A sweet bun that is traditionally made with fruit and spices, predominantly currants and mixed spices. Hot cross buns include a cross on the top that these days is made from a paste of flour and water. Once a symbol of Easter, particularly Good Friday, they now tend to be available year round due to popularity and different varieties. Varieties have grown over the years to include flavours such as chocolate, Nutella, berries, and fruitless options. Hot cross buns The process of shaping and moulding soft items into an oval egg shape using two spoons. Whipped cream or mousse may be quenelled directly onto a plate. 2. List 10 basic ingredients that are commonly used to produce cakes, pastries and breads.
3. What is date coding? What is the difference between use-by-date and best-before date? 4. List various characteristics of cakes, pastries and breads?
5. What is the historical and cultural origin of following cakes: Black forest cake Angel food cake Cheesecake Sponge cake Tiramisu 6. Match the following cakes with description. Classic cakes Water colour cake Geode cake Carrot cake Naked cake Contemporary cakes Pound cake Lemon drizzle cake Sculpted cake Vanilla sponge cake
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7. Explain the role of yeast fermentation in dough development. 8. List some freshness and quality indicators of stocked ingredients.
9. The following WHS and hygiene aspects need to be considered when using equipment in pastry production: (Tick the correct box indicating true or false) True False Once you have chosen your equipment you need to do a quick visual check to ensure that it is in good working order and ready to use. Before you start using any equipment, you must make sure that you know how to operate it safely. If you are unfamiliar with a piece of equipment you should use it carefully then ask for training. In order to help you operate the equipment safely, your kitchen will have Standard Operating Procedures (SOPs) to ensure that you apply the correct hygiene and WHS procedures for each piece of equipment. Ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling machinery Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential 10. What are various preparation and cookery processes for cakes, pastries, breads and fillings?
11. Identify at least one way you would use the following decorations for cakes, pastries or breads. Decorations Usage Chocolate Fresh, preserved or crystallised fruits Fruit purees Glazes Icing Whole crushed nuts Icing sugar 12. List 5 fillings we can use for cake, pastries and breads.
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13. What are the appropriate baking temperatures and cooking times for cakes, pastries, breads and filling? Cakes Pastries Breads Fillings 14. The presentation of pastry items will vary according to service style and occasion and may include the following: (Answer true or false in space provided) True False In a restaurant, most dishes will be served on plates or in bowls. When using plates, the plate should be chosen so that it suits the overall presentation of the dish. For High tea, petits fours and small pastry varieties may also be offered as a varied selection of all types on a tiered stand for each table. Pastries are usually served on simple plates or platters without any garnish. For sweet buffets arrangements include showpieces on each platter, glass or crystal ware and it is important to ensure an appealing flow and design when arranging these. Pastry selections presented on glassware or platters need to be arranged with consideration to shapes, consistencies and colours arranged to highlight contrasts and textures.
15. To ensure food safety and optimise shelf life of cakes, pastries and breads. Which of the following storage conditions are correct. (Answer true or false in space provided) True False Perishable items such as dairy products have to be refrigerated between 0°C and 5°C. Soft and ripe fruit should be kept at room temperature. Opened cans, jars and buckets must be well sealed and are best placed in the cool room. Semi-perishable items like couverture and marzipan have to be checked for use by date and rotated when new stock comes in – use FIFO procedures. All items intended for storage must be labelled stating the product or contents, the production date and the name of the person responsible. Airtight containers will seal in flavours and freshness and prevent product deterioration. Base cakes can be refrigerated or frozen, so wrap tightly to prevent freezer burn and drying out.
Assessment Task 2 SITHCCC041 – Produce cakes, pastries and breads Practical Observation Assessment Questions: 1. Produce and decorate the following cakes, pastries and breads to the criteria set out below: 1. 3 – Ingredients sponge cake 2. Aloo prantha 3. Apple puff pastry strudel 4. Brioche bun 5. Caramel tarts with maple pecans 6. Easy chocolate fudge cake 7. Focaccia 8. French baguettes 9. Homemade sourdough 10. Swiss roll cake 11. Profiteroles 12. Puff pastry 13. Quiche Lorraine 14. Vanilla buttercream cake For criteria, please tick from the following - for specific recipes: 1) Cakes : Basic aerated sponge, Cold set and mousse cake, Friands, Fruit cake, Genoise sponge, Madeira cake, Meringues, Muffins, Swiss roll. 2) Pastries : Choux pastry, Croissant, Danish pastry, Puff pastry, Short crust, Sweet pastry, Strudel. 3) Sweet and savoury breads: Baguette, bath or fruit bun, Bread rolls, Hot cross buns, Unleavened breads 4) Decorations : Chocolate, Coloured and flavoured sugar, Fresh, preserved or crystallised fruits, Fruit purees, Glazes, Icing, Jellies, sprinkled icing sugar, whole or crushed nuts. Attach practical evidence in following tables:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Dish name: No. of portions: ❑ Consistency checked ❑ Completed tasks within commercial timeframe ❑ Special request ❑ Portion control & Standard recipe card followed ❑ Food safety practices when handling and storing cakes, pastries and breads ❑ Cake ❑ Pastry ❑ Sweet and savoury bread ❑ Decoration Photo attached:
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Assessment Evaluation Tool – AT1 Unit Code: Unit Name: SITHCCC041 Produce cakes, pastries and breads Assessment Name: AT1 – Written test Student’s name: Student Id: Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11,12,13] Yes No 1. Culinary terms and trade names for: • Ingredients commonly used to produce cakes, pastries and breads • A variety of classical and contemporary cakes, pastries and breads 2. Contents of stock date codes and rotation labels for stock 3. Food and safety practices for handling and storing cakes, pastries and breads 4. Characteristics of a variety of classical and contemporary cakes, pastries and breads: • Appearance e) Colour f) Balance g) Colour h) Contrast • Consistency • Moisture content • Shape • Taste • Texture 5. Historical and cultural derivations of a variety of cakes, pastries and breads 6. Basic aspects of yeast fermentation and dough development processes 7. Indicators of freshness and quality of stocked ingredients for cakes, pastries and breads 8. Cookery methods for cakes, pastries, breads and fillings: • Adding fats and liquids to dry ingredients • Chilling ingredients and work surfaces • Cutting, shaping and moulding
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• Kneading and handling • Preparing and using fillings • Preparing and using pre-bake finishes and decorations • Resting • Rolling • Selecting and preparing appropriate cake tins and moulds • Stirring and aerating to achieve required consistency and texture • Using required amount of batter according to desired characteristics of finished products • Weighing or measuring and sifting dry ingredients • Whisking, folding, piping and spreading 9. Main types, culinary characteristics and uses of fillings and decorations for cakes, pastries or breads as specified in the performance evidence. 10. Appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings. 11. Plating methods for practicality of service and customer consumption. 12. Appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to: • Ensure food safety • Optimise self-life 13. Mise en place requirements for producing cakes, pastries and breads and fillings. 14. Safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature:
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Assessment Evaluation Tool – AT2 Unit Code: Unit Name: SITHCCC041 Produce cakes, pastries and breads Assessment Name: AT2 – Practical observation Student’s name: Student Id: Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No 1. Follow standard recipes to produce and decorate at least one of each of the following cakes or sponges: I. Fat-based • butter base • Oil base II. Foam based: • Emulsified sponge • Egg based foam 2. Use at least four different fillings from the list below at least once when producing the above four cakes or sponges (at least once across production of the four cakes or sponges): • Cream • Custard • Fresh fruit • Jams • Mousse • Nuts
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3. Use at least four different decorations from the list below at least once when producing the above four cakes or sponges (at least once across production of the four cakes or sponges): • Chocolate • Fresh, preserved or crystallised fruits • Glazes and jellies • Icings • Sprinkled icing sugar • Whole or crushed nuts 4. Follow standard recipes to produce, fill and decorate at least one pastry product from each of the following four categories: • Short sweet paste • Savoury paste • Choux paste • Puff paste 5. Use at least two of the following savoury fillings and at least two of the following sweet fillings when producing the above four pastries (across production of the four pastries): I. Savoury fillings: • Animal protein • Dairy • Vegetable II. Sweet fillings:
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• Cheese • Chocolate • Cream • Custard • Fresh or crystallised fruit and fruit purees • Whole or crushed nuts 6. Use at least four of the following decorations when producing the above four pastries (across production of the four pastries): • Fresh, preserved or crystallised fruits • Glazes • Icings • Jellies • Sprinkled icing sugar • Meringue • Whole or crushed nuts 7. Follow standard recipes to produce each of the following types of bread: • Bread rolls or baguettes using basic dough • Brioche • Foccacia • Flat bread • Sourdough
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8. Use appropriate preparation and cookery processes from the list in the knowledge evidence when producing the above cakes, pastries and breads. 9. Produce each of the above cakes, pastries and breads: • Within commercial time constraints and deadlines • Following procedures for portion control and food safety practices when handling and storing food • Responding to at least one special customer request. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature:
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question 2 and 3 with detail and reasons for each question
New employees at Avondale Industries’ unmanned systems production line in Denver, CO, participate in employee training under the direction of the training and development department, but the line managers conduct the actual training. During the last two trainings, the line managers cut the sessions short and explained that the employees would receive better training while working on the production line. The trainer responsible for the program understood the line managers’ viewpoint about developing skills used on the line but needed them to see that training should provide more than just developing those specific skills. Which of the follow statements best explains why training should provide a longer-term view than just teaching line workers the skills needed to perform satisfactorily in their current jobs?     Giving line workers expanded training helps them understand more than specific skills; it also helps them become more confident contributors.   Training with a…
uiz: Final Exam Fall 2022 > с ǝl 2022 Fall A Home asu.instructure.com/courses/129933/quizzes/1010775/take Time in AZ Announcements Modules Pearson Access Grades X + Discussions BryteWave Course Materials Resources Smarthinking Online Tutoring Accessibility Honorlock ASUO ASU Course Policies Expand IG. Question 3 A piece of Na placed into a graduated cylinder of water displaces 22 mL of water. Based on the given densities, what was the mass of the metal put into the container? Density (g/cm³) Metal titanium 4.50 potassium 0.862 manganese 7.44 lead sodium O 21 g O 13 g O 17 g O 9.7 g O 6.3 g 11.3 4 pts 0.968
I need help understanding how to do this, can you please show me how you get the CFU/mL
On rare occasions, faculty members have to produce reactants for their students to use. Students are similar to the judges on the show; they don't care about the sabotages or what the faculty member had to endure. However they expect reactants for their experiments to be available when they hit the lab. If I (the faculty member) come out of the stockroom with the following basket of reactants: (There may be a few I do not use or need... sort-of like having broccoli in the basket for making bacon and eggs sunny side up..): • HCI • HBr • hydrogen peroxide • 2-methyl-1-butene (fresh bottle, still with its seal unbroken, distilled and stored under nitrogen • 2-methyl-2-butene (fresh bottle, still with its seal unbroken,distilled and stored under nitrogen. • a cylinder of chlorine gas • a cylinder of bromine gas Tell me how you will prepare the following: A) You need to prepare 2-chloro-2-methylbutane as the only product of a chemical reaction. B) You need to prepare 1-bromo-2-methylbutane…
nitric acid chemical name chemical formula other common names molecular weight appearance state (solid, liquid, gas) transparency (opaque, transparent, translucent) colour reactivity data (corrosive, flammable, oxidizer, incompatible chemicals, other chemicals it reacts with) fire and explosion data toxicological data storage information preventative measures to be taken when using the chemical first aid procedures (the 2 most common) disposal method the 4 HMIS ratings (health, flammability, physical hazard and personal protective equipment) at the end, you may also add a short section in which you add a few personal comments about the chemical in question
The following volumes of 0.000300 M SCN are diluted to 15.00 mL. Determine the concentration of SCN in each sample after dilution. These values will be used during the experiment. To enter exponential values, use the format 1.0e-5. Sample 0.000300 M SCN (mL) [SCN'] (M) 1 1.50 3.50 7.00 4 10.00 3.
Please answer fast i give you upvote.
During dilution process, what do you do if you add a bit too much solvent when filling the volumetric flask to the mark? O Calculate the equivalent amount of salt and add that to the solution O Remove the excess content of the flask until the volume matches the calibration mark O Start over, the solution cannot be saved OUse a distillation unit to evaporate the excess solvent
Tab Window Help Mind Tap - Ceng X loymentid=5735112480241329813180832311&eISBN=9781305862883&id=1707786068&snapshotid=3322539& Mathemati X ATM HOMEWORK MC X mL hydrochloric acid An error has been detected in your answer. Check for typos, miscalculations etc. before submitting your answer. Submit Answer Use the References to access important values if needed for this question. Sy 0.0044 1/(0.20 X ion: Volume Acid/Base: This is group attempt 1 of 10 References tv What volume of a 0.201 M hydrochloric acid solution is required to neutralize 23.6 mL of a 0.188 M barium hydroxide solution? What volume of X all Z A W 8 O Mor New Tab > Q Search thi Regenerat
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