SITHCCC041 - Written Assessment V2 (1) (1)

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 1 of 19 Student Signature PATTANAN TAPANGPINIJKAN Date 7-04-2023 ASSESSMENT COVERSHEET Student name: PATTANAN TAPANGPINIJKAN Student number: AIC22287 Assessor name: DOM Date submitted: 7-04-2023 Qualification: SIT40521 Certificate IV in Commercial Cookery Unit of competency: SITHCCC041 - Produce cakes, pastries and breads The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the s tudent’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: ☒ Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS ☐ Practical Observation / Demonstration The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor. S NYS STUDENT DECLARATION  I acknowledge that I understand the requirements to complete the assessment tasks.  The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes.  I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 2 of 19 ASSESSMENT GUIDELINES Qualification: SIT40516 Certificate IV in Commercial Cookery Unit of Competency: SITHCCC041 - Produce cakes, pastries and breads Assessment 1 Written Assessment Assessment 2 Practical Observation Assessment 3 Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for this unit.  The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit of competency.  The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against each Performance Criteria. Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No Skip question 2 Yes Proceed to question 2 2. Provide details for the requirements and provisions for adjustment of assessment: What will be assessed The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria of this unit: The following Foundation Skills are also being assessed:  Reading skills to: o locate information in food preparation lists and standard recipes to determine food preparation requirements o locate and read date codes and rotation labels on food products.  Numeracy skills to: o determine cooking times and temperatures.  Problem-solving skills to: o evaluate quality of ingredients and finished cakes, pastries and breads and make adjustments to ensure a quality product

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 3 of 19 culinary terms and trade names for: o ingredients commonly used to produce cakes, pastries and breads o a variety of classical and contemporary cakes, pastries and breads contents of stock date codes and rotation labels food safety practices for handling and storing cakes, pastries and breads characteristics of a variety of classical and contemporary cakes, pastries and breads: o appearance o balance o colour o contrast o consistency o moisture content o shape o taste o texture historical and cultural derivations of a variety of cakes, pastries and breads basic aspects of yeast fermentation and dough development processes indicators of freshness and quality of stocked ingredients for cakes, pastries and breads preparation and cookery processes for cakes, pastries, breads and fillings: o adding fats and liquids to dry ingredients o chilling ingredients and work surfaces o cutting, shaping and moulding o kneading and handling o preparing and using fillings o resting o rolling o selecting and preparing appropriate cake tins and moulds o stirring and aerating to achieve required consistency and texture o using required amount of batter according to desired characteristics of finished products o weighing or measuring o sifting dry ingredients o whisking, folding, piping and spreading  main types, culinary characteristics and uses of fillings and decorations for cakes, pastries or breads as specified in the performance evidence appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings plating methods for practicality of service and customer consumption: appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to: o ensure food safety o optimise shelf life mise en place requirements for producing cakes, pastries and breads and fillings  safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads. o plating methods for practicality of service and customer consumption  Planning and organising skills to: o efficiently sequence the stages of food preparation and production. Tasks instructions:  Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment.  Your trainer will also ask you if you have any special needs to complete the assessment.  You will have a chance to ask questions.  You must answer all questions correctly to be deemed Satisfactory for this assessment.  Make sure you complete the assessment cover sheet and sign the student declaration

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 4 of 19  This written assessment consists of 21 question items.  You have 90 minutes to complete this task.  Read the instructions for each question carefully.  You should write full sentences. For example, if you are asked to explain a word or topic, this means that you must write down enough information to show your assessor that you have the required knowledge.  You may use sources such as websites to complete your assessment. If you use information from other sources, then you must reference the source.  DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your trainer will mark you NYS.  Formatting requirements: o Font: Arial with size of 11 or 12 for ease of reading o Include a footer on each page with your name, unit code and date. Place/Location where assessment will occur, recording and reporting requirements  This written assessment will be completed under supervised conditions and in the presence of your trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.  Your trainer/ assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day is compulsory.  Assessments are completed on the College’s Moodle platform .  Your trainer/ assessor will open up the assessment for you at the start of the assessment session.  Your trainer/ assessor is available to assist you if you have any questions while completing this assessment.  When you have completed your assessment, you must save and convert the document to a PDF file.  Upload your PDF file to your Moodle account.  You must digitally record your signature and the date on the assessment cover sheet.  Your assessor will mark the assessment within 7 working days from the date that you submitted your assessment.  Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet. Resource Requirements  The primary resource you require to complete this assessment is access to your Moodle account.  Laptops are available for all students completing the assessment at the College Street campus. You must complete your assessment in MS Word document format.  Written questions may ask you to view a website. Laptops will provide you access to the Internet so that you can view such websites.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 5 of 19

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 6 of 19 1. List all essential equipment and utensils required for the preparation of the listed cakes, pastries and bread products, and explain the general hygiene and safety requirements for preparing and using these: Preparation Equipment/ Utensil Requirements Short or sweet paste Baking sheets, sheet pan, roll pan, cutting board, double boiler, food processor Tarts Baker tool, pie plates, cutting board Shortbread biscuits Food processor, sieve, flour dredger, cutter, baking tray, rolling pin Profiteroles Plain nozzle, piping bag Bouchées Chinos strainer, Black steel baking sheet, Stainless steel skimmer, flat pastry brush, Non-stick baking mat Apple Strudel Tea towel Danish pastries Baker tool, cutting board, cutter, baking tray Sponge Baker pan, bowls, hand mixer, spatula Fruit Cake Bowls, hand mixer, spatula, mould, baker tool, cutting board, plain nozzle, piping bag What are the hygiene requirements? Standard Operating Procedures (SOPs) will be in place in your kitchen to ensure that you follow the correct hygiene and WHS procedures for each piece of equipment. Hygiene is essential in any job, and regular cleaning and sanitation of equipment while in use or when changing a food item is required. What are the safety requirements? Before you begin using any equipment, make certain that you understand how to use it safely in accordance with the manufacturer's instructions. After you've chosen your equipment, perform a quick visual inspection to ensure that it's in good working order and ready to use. When cleaning, assembling, or disassembling machinery, I make certain that the electricity is turned off and disconnected. Assessment 1 – Written Assessment

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 7 of 19 2. List 4 nutritional aspects which apply for pastries, cakes and yeast goods. Also give 4 examples of what healthy options can be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements and allergies. Nutritional Aspects Considerations for healthy options 1. Sugar 2. Fat 3. Gluten 4. Carbohydrates 1. Sweeteners-substitute sugar for fresh fruit. 2. Low fat alternatives - Yoghurt, buttermilk, skim milk, goats' milk. 3. Gluten free alternatives-Ensure that cornflour is not wheaten cornflour which is based on wheat starch . 4. Increased dietary fibre - Bran or other dietary fibre to white flour helps with digestion and promotes a healthier diet. 3. The following questions are about yeast and its relevance for producing yeast goods. Provide an overview and describe: a) How yeast works when it comes to the bread-making process? How does yeast work in the bread-making process? Natural aeration refers to the principle of yeast panary fermentation (carbon dioxide production). This is also known as leavening. During this process, the yeast uses the glucose in the flour to bud and multiply. Carbon dioxide is released, causing the dough to rise by forming bubbles within it. In chemistry, this means: Sugar+ Yeast Carbon Dioxide + Ethanol (Anaerobic). b) What are the requirements for yeast to be active? Requirements for yeast to be active Sugar and starch are needed for yeast to be an active food. Warmth — 35°C Water, milk, or other liquids with moisture. c) What is the yeast activity at the following temperatures? Temperature (°C) Yeast activity 1-4°C Storage of compressed and creamed yeast - yeast is dormant at this temperature . < 23°C Slow growth . 24-30°C Steady growth with good results . 31-35°C Most rapid growth . 45°C Maximum growth.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 8 of 19 ~ 55°C Yeast death . 4. Explain the different types of production methods for short paste including points of care: The rub-in method Is used to make firmer pastry bases with more density, which helps retain shape, such as for a quiche or pie base. This solid foundation will keep any liquids added to the base from leaking or soaking through the paste. The procedure is straightforward. Mix the flour and fat until it is crumbly, then add the sugar and liquid and combine without overworking. Wrap in cling film or baker's paper and chill for 30 minutes before rolling out (baker's term for rolling the paste). If the base is too thick (2-4mm), it will taste doughy or be too solid. Rest the paste once more before baking. The creaming method Is used to make a light, airy product. There are two creaming methods, but only one is used for pastries and the other for cakes. The fat and sugar are creamed together until smooth in the pastry method. This is also known as blending and is typically accomplished with a dough mixer fitted with a whisk attachment. The eggs or liquid are gradually added until emulsified, and then the flour is quickly worked in. If the fat and egg mixture begins to curdle, add a small amount of flour to stabilise it. While good aeration is required, it should not be overworked, as the finished product will spread too much. The hot water method Is used to make ples or as a lining paste for croûte pâté. Bring the water and lard to a boil, then stir in the flour and salt. Make a paste quickly and use while it is still hot. It has a firmer texture and will be filled with pie filling in a mould. This is the traditional pastry used for pies made with raised pork. 5. Complete the tables below by providing the ingredients and ratios of ingredients for the following pastes: a) Savoury Short Paste – Pâte Brisée Ingredients Ratio The main ingredients are fat, flour, water, and salt. To increase the stability of the mould lining, the water in the recipe can be partially replaced with egg. The basic ratio for this paste is 1:2 4; meaning 1 part liquid: 2 parts fat: 4 parts flour and the rub-in- method is used. Some pastry chefs also refer to it as a 2:1 ratio, meaning 2 parts flour: 1 part of fat, as the amount of liquid they work in is based on the desired consistency. b) Sweet Paste – Pâte Sucrée Ingredients Ratio Egg is usually used to bind the ingredients with approximately 1 egg used per 80g of sugar. The base recipe for this paste is 1:2:3, which equates to 1 part sugar 2 parts fat and 3 parts flour.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 9 of 19 This produces a soft pastry. If you use water flour instead of egg the pastry will be firmer. c) Lining Paste – Pâte à Foncer Ingredients Ratio This variation is used to line flans or tarts and is suitable for both sweet and savoury applications. It requires a ratio of 1:2 4, which equates to 1 part sugar, 2 parts fat and 4 parts flour, with the addition of a small amount of salt. d) Sablée Paste – Pâte Sablée Ingredients Ratio Lemon zest is also included. Because the sugar content makes this paste softer and sandier in texture, it should be chilled and rolled between two sheets of nonstick paper for easier handling. This sweet paste (sablée means sandy) has a ratio of 1:2:2.5 and uses icing sugar, egg yolks and milk if needed, with the egg yolk providing extra colour. 6. Number the preparation steps in the correct order for a choux paste (Write 1-6 in the boxes below): Step No. Preparation steps 4 Once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to below 45°C. 5 Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping consistency 6 Pipe onto a greased tray but leave some room for it to spread. Bake large items such as choux buns at 200°C and smaller items such as profiteroles at up to 220°C 2 Once the liquid boils and all fat is melted, remove it from the heat and then add the sifted flour immediately! 1 Boil the liquid and butter together – chopping the fat into smaller pieces speeds up the melting process 3 Work the mixture through with a wooden spoon and return to the heat to “burn off” the mixture. This term is used to describe the gelatinisation of the starch in the panada 7. Complete the tables below by describing the following pastry products, including 1 example for garnish and presentation for service to customers: Pastry product Description Savarin paste Is a rich yeast paste with a high proportion of butter and an equal mixture of egg and milk. Stock syrup is soaked into the finished goods.

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 10 of 19 Baba au rhum The baba mixture is a savarin paste with currants added. The mixture is placed in greased dariole moulds and baked after it has proven. As the name suggests, the finished baba is soaked in rum-infused stock syrup. Marignanas It's piped into barquette moulds, baked, and then soaked in syrup. Brioche Pâte à brioche is a traditional French breakfast dish. It's a dense yeast dough with a lot of eggs and butter. Pastry product Examples of garnishes and presentation for service Savarin paste When plated they are garnished with Chantilly cream and fresh fruit or compote . Baba au rhum With cream and fresh fruit on top. For added moisture, a sauce like apricol rum sauce is frequently served with it. Marignanas Following baking, an incision is made in the top, which is then opened and filled with cream. A fruit garnish has been added. Brioche It is available as a loaf, rolls, or the traditional brioche à tête (Parisienne) fluted mould shape with a topknot. It's frequently stuffed or served with an entrée like chicken liver pâté. 8. The production steps for Danish paste including points of care include the following (Write True or False in the boxes below): Danish paste production steps True/False Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept warm to promote yeast activity and to enhance proving. False The butter is worked into a block with some flour to stabilise it and then rolled out. True The internal temperature of the butter mixture should not rise above 32°C while resting. False The butter mixture is enveloped into the paste using 3 single turns. True The production of Danish differs from puff paste, as the gluten needs less development to keep the Danish light, due to the natural aeration. True The ingredients have to be kept cold to prevent the yeast from developing too quickly. True When laminating the paste, roll it evenly without too much pressure to prevent any butter from squeezing out and to form even layers. True When proving the product keep the prover temperature at 38°C to prevent the butter from melting. False

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 11 of 19 9. Give 2 examples of common problems you could experience during the preparation of short pastes? What common problems could you have during the preparation of short pastes? 1. If the flour is not correctly combined with the fat, it might absorb the liquid more quickly and begin to generate gluten, resulting in shrinkage. 2. If too much liquid is added, the paste must be churned longer, which leads to gluten formation and eventual shrinking. 3. If the paste is not correctly combined, spots will form inside the end product, for example, liquid supplied in little amounts may generate doughy spots within the paste.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 12 of 19 10. Describe the production method for a strudel pastry? How do you make strudel pastry? The dough is simple to make because it simply involves wheat, oil, and water, but stretching it requires expertise and talent, and the dough must be pliable enough to do so. In some recipes, eggs are used in place of water. Knead the dough for about 10 minutes to create the gluten, then cover with a hot pot and rest it for 1 hour to relax the gluten and let it to stretch. The paste is flattened out and laid down on a floured cloth. The paste is then stretched using the back of your palms to prevent holes and rips. The paste should be paper thin, and the conventional test is to see whether you can read a newspaper through it. To obtain a crisp pastry, any filling used must be rather dry. If you have a wet filling, like as apples, you may soak up the excess liquid with roasted and buttered cake crumbs. Put the filling over the stretched paste, wrap it up, and butter the remaining third of the dough. Envelope, then brush the rolled strudel with butter and bake till golden brown on an oiled baking sheet. Some recipes also call for brushing the strudel with egg to make it browner. The pastry should be thin and dry on the exterior, with a moist inside. 11. What do you need to consider when baking puff pastry items? (Write True or False in the boxes below): Baking puff pastry True/False Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise too quickly and then collapse. True Bake it for the minimum amount of time then check that steam is coming out and that you cannot see the individual layers. False For any products with moist fillings such as an apple turnover (chausson aux pommes), make sure that you use enough bottom heat to prevent the base being soggy. True For filled puff pastry products the oven temperature may be raised by 10-20 degrees after 5 minutes to reduce baking time. False Do not disturb the pastry for the first 10-15 minutes in the baking process and do not knock the tray. True 12. Explain the French method for producing puff paste. How is this method different to the English and Scotch methods? French method for puff paste Mix the water, salt, 10% of the fat, and flour into the basic dough and set it to rest. This is known as détrempe, or pastry dough. A modest quantity of white vinegar or lemon juice (-1% of the water volume) can be added to the water. This will relax the dough and prevent it from oxidising. The remaining 90% of fat is known as roll-in fat. Form the roll-in fat into a block with some flour. Cut a Maltese cross into the pastry dough, roll out the four comers, insert the roll-in fat in the centre, and fold the four ends over. Next, make the first turn and chill for at least 30 minutes between turns. In order to promote lamination, the butter must be the same consistency as the dough. Sheeted butter, which is drier than regular butter, can be utilised.

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 13 of 19 In industry, the fundamental preparation may be done first thing in the morning. The first turn would be prepared after breakfast, the second before lunch, and so on, with significant gaps in between to allow the pastry to rest properly. The last turn would be provided at night, and the real goods would be cut and baked the following morning. If the fridge is extremely cold, you may need to reheat the paste somewhat at room temperature before rolling. What is the difference in method to the English and Scotch way? English: No Maltese cross- Fat is rolled out and then turned. Scotch: All ingredients are used together-fat is added in large pieces and then turned. 13. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care: Ingredients and ratio Preparation method and points of care The weight ratio should be 2 parts eggs, 1 part flour, and 1 part sugar, e.g. 4 whole eggs (about 200g after shelling), 100g flour, and 100g caster sugar. The basic ratio is unaffected by the addition of salt and butter.  Put eggs and sugar into a bowl and mix while heating over a bain- marie to -50°C. Make sure that the eggs are not heated too much as this will cause the eggs to coagulate.  This warming of the mixture improves the emulsifying properties of the eggs, dissolves the sugar and stabilises the egg foam.  Remove the mixture from the heat and whip at high speed until creamy and light in colour and the temperature has dropped to room temperature.  Fold in sifted flour, followed by the melted butter if used. 14. List 3 production methods for meringues and provide an example for the use of each type: Preparation Method Application for use 1. Basic Meringue 2. Italian Meringue 3. Swiss Meringue 1. Basic meringue can be made easily on a machine. 2. The Italian meringue mixture uses hot sugar, is very stable and can be used in icing for cakes. 3. Swiss meringue can be used for decorations and can be enhanced with cocoa or coffee for additional flavour and colour.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 14 of 19 15. Match the descriptions to the relevant commodities or techniques used for decorating pastry products (Write A-H in the boxes below): A. Dusting E. Tempered Chocolate B. Feathering F. Icing C. Filigree G. Glazes D. Sugar H. Nougat Commodity / Technique Description for decorating pastry products D Spun, blown or pulled, piped when using fondant A Using icing sugar and cocoa powder – this can be used on dessert items such as a profiterole or sponge, or on the plate – stencils can be used to add variety H Mixture of melted sugar and almonds. The ratio depends on its use F These include flavored varieties including coffee or citrus as well as variants like Royal Icing to cover e.g. fruit cakes. Icings need to be applied for a smooth seamless finish and some can be used for piped decorations C use fondant or chocolate to pipe a wide variety of shapes G These can be cooked from fruit juice and slightly thickened with arrowroot or gel, or they can be cooked from jam and stock syrup, e.g. apricot glaze and strawberry glaze. Stock syrup can also be used to brush items and provide additional gloss B This technique is used with sauces, chocolate and icing. You 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 E moulds, shapes, stencils and pralines 16. Provide 4 different examples with applications for sweet and savoury fillings, icings and toppings. a) How are these fillings, icings and toppings prepared? b) What must be considered when coating cakes with icing? Examples Preparation Methods Sweet Filling 1.Creams 2.Custad 3.Fresh fruit 4.Mousse Choose which way is best for dish. Think about the type and color, consistency and shelf life. Savoury Filling 1.Ham 2.Chicken 3.Mushroom Ensure the product is seal correctly in containers to stop drying out, forming skin or absorbing other flavors.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 15 of 19 4.Spinach Icing 1.Coffee icing 2.Chocolate icing 3.Coconut icing 4.Lemon icing It can be used to make many different shapes and type of icing sugar, we can use it as a coating. Topping 1.Glazes 2.Chocolate shapes 3.Ganache 4.Fruits and puree Generally, we can put on the top of the food, or garnish on the dish. Things to consider when coating cakes Icings should be distributed uniformly over the sides and top of the cake to guarantee even coverage with no gaps, indents, or exposed regions, especially around the borders.

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 16 of 19 17. Number the preparation steps for yeast doughs in the correct order (Write 1-11 in the boxes below): Step No. Preparation steps 6 Rounding and recovery period 7 Shaping 1 Weighing 11 Cooling 3 Dough (gluten) development 2 Mixing 9 Final proofing 10 Baking 5 Knockback, dividing and scaling 4 Intermediate proof 8 Moulding 18. Match the descriptions to the correct pastry products (Write A-E in the boxes below): A. Currant buns D. Hot cross buns B. Chelsea buns E. Doughnuts or Berliners C. Bath buns Bun type Description C Similar to currant buns but using mixed fruit. D Renowned as an Easter specialty. Made like Bath buns with spices added and finished with a cross on the top. This may be made with paste. A Currants are added to the basic dough which is then rolled into small balls, proven and baked, then finished with bun wash (light stock syrup). E Made from bun dough formed into balls ~5cm diameter and then proven. Deep-fried until golden on both sides. Eaten filled with jam and rolled in sugar spiced with ground cinnamon. B The dough is rolled out, brushed with butter, sprinkled with sugar and clean mixed fruit, rolled and cut into 4cm pieces, baked and glazed.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 17 of 19 19. What are some of the general rules for safe storage and labelling of cakes and pastry products? (Write True or False in the boxes below): Safe storage and labelling of cakes and pastry products True/False Perishable items such as dairy products have to be refrigerated between 0°C and 5°C True Soft and ripe fruit should be kept at room temperature False Opened cans, jars and buckets must be well sealed and are best placed in the cool room True 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 True All items intended for storage must be labelled stating the product or contents, the production date and the name of the person responsible True Airtight containers will seal in flavours and freshness and prevent product deterioration True Base cakes can be refrigerated or frozen, so wrap tightly to prevent freezer burn and drying out True 20. Provide 5 examples for how you would minimise wastage in pastry production including provisions for the use of reusable products: How would you minimise wastage in pastry production? 1. Sieve ingredients when feasible to avoid cross-contamination. 2. Remove appropriate quantities from storage regions and clean, sanitized utensils from storage vessels. 3. Measure the ingredients according to the recipe and carefully follow the directions. 4. Before beginning the real preparation procedure, ensure that all necessary utensils and equipment are ready (including oven settings, prover etc). 5. Fresh yeast-based goods taste worse the next day, therefore the product should be created fresh. It can also be frozen in its unprocessed form for later use. 6. Completed items, such as pies, can be marked in such a way that they can be divided evenly without resulting in an undersized final piece. To protect the sliced side, wrap it with cellophane paper. This keeps the product from drying out, makes it simpler to handle, and allows the client to see the inner or filling. 7. It is also critical to try to employ as many off-cuts as feasible. When cutting cookies from a short paste, for example, always roll up the leftover paste, roll out again, and continue cutting cookies until the paste is all used up. Similarly, when creating many ples or tarts, the trimmings from the pie shell may be recombined and reused.

SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 18 of 19 21. You have prepared a selection of different pastries, cakes and yeast goods. Explain the different ways to present these for sale for individual servings, as part of function/buffet or on display. How would you present pastries, cakes and yeast goods? At a restaurant, most foods are presented on plates or in bowls. There is a vast range available, and dishes should be picked to fit the restaurant's design and unique menu items. The plate should be chosen to complement the overall appearance of the food. Whole pastries or individual portions may be displayed in a patisserie for clients to select from. Cake stands, platters, boards, and other display pieces can be utilised to improve the presentation of the food. Pastry products can be offered as part of a petits fours menu. Petit fours will be presented differently depending on the occasion and serving style. Often, a selection of biscuits and tiny baked things is provided with coffee. A major hotel with a pastry kitchen will almost certainly serve them as part of a menu that will include include delicate little tartlets, etc. Petit fours may be presented as a diversified assortment of all sorts on a tiered stand at each table for high tea, or if served as part of a buffet, different varieties will be accessible separately on big platters or mirrors. These would contain showpieces on each dish, as well as glass or crystal ware for sweet buffets. While organising these, it is critical to maintain an appealing flow and design. This would feature a variety of forms, consistency, and colours organised to accentuate contrasts and textures. Some inventive choices for arranging pastry goods for buffets include showpieces made of tulip paste and chocolate. ASSESSMENT OUTCOME RECORD Assessor to complete Assessment outcome Satisfactory  Not Yet Satisfactory  Feedback to student REASONABLE ADJUSTMENT Has reasonable adjustment been applied to this assessment? Yes  No 

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SITHCCC041 Produce cakes, pastries and breads v2.0 (Updated on 26 August 2020) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 19 of 19 Student to complete  My assessor has provided me with feedback about my assessment  My assessor has discussed the adjustments with me  I agree to the adjustments applied to this assessment Student signature: PATTANAN TAPANGPINIJKAN Date: 7-04-2023 If yes, provide details of adjustments Student signature: PATTANAN TAPANGPINIJKAN Date: 7-04-2023 Assessor signature: Date: