Rajinder_Kaur_SITHCCC041-Major_Assessment_C_V1.0

SITHCCC041 Produce cakes, pastries and breads Major Assessment C Activity Version 1.0 Contextualised and customised by MIA RTO: 40813 Student Name: Rajinder Kaur Student ID Number: G22201102 Trainer/Assessor Name: Lucas Spoel Class: D Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit. Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  Follow standard recipes to produce and decorate at least one of each of the following cakes or sponges: o fat-based  butter base  oil base o foam based:  emulsified sponge  egg based foam  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): o cream o custard o fresh fruit o jams o mousse o nuts  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): o chocolate o fresh, preserved or crystallised fruits o glazes and jellies o icings o sprinkled icing sugar o whole or crushed nuts  Follow standard recipes to produce, fill and decorate at least one pastry product from each of the following four categories: o short sweet paste o savoury paste o choux paste o puff paste  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): o savoury fillings:  animal protein  dairy  vegetable o sweet fillings:  cheese  chocolate  cream  custard  fresh or crystallised fruit and fruit purees  whole or crushed nuts  Use at least four of the following decorations when producing the above four pastries (across production of the four pastries): Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

You must prepare one of each of the following:  Fat-based: o butter base o oil base  Foam based: o emulsified sponge o egg-based foam. You must use at least four of the following fillings, at least once, across the production of the four cakes:  Cream  Custard  Fresh fruit  Jams  Mousse  Nuts. You must also use at least four of the following decorations, at least once, across the production of the four cakes:  Chocolate  Fresh, preserved or crystallised fruits  Glazes and jellies  Icings  Sprinkled icing sugar  Whole or crushed nuts. Research standard recipes and fill in the table below to show which cakes you will be making, which recipe you will be following, and how you will fill and decorate them. Remember, at least one of your baked goods must be for a special customer request. If you are making a cake for a special request, highlight the relevant cake in the grid below. Cake type Cake name, as per recipe Link to recipe or recipe name and location Filling Decorations Butter base MADEIRA CAKE WITH SABAYON Recipe Provided Sabayon Whole or crushed nuts Oil base BRIOCHE Recipe Provided Cream Chocolate Emulsified sponge Lemon Custard Pie with sweet pastry Recipe provided Lemon Custard Demerara Sugar Egg-based foam CHOUX PASTRY WITH CUSTARD Recipe Provided Custard Chocolate sauce Once you have completed the table, double check that you have planned to use the required number of fillings and decorations. You must attach the grid to your journal upon completion. Ask a teacher, assessor, or senior staff member to sign it off to confirm you have met the criteria. Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

2. You will now complete the following steps for each of your four cakes and log them in your journal. Your journal must be signed by a teacher, assessor or senior staff member to confirm that you completed this task. For this task, you must:  Consult your four chosen recipes and list the food preparation requirements in your journal, including: o the ingredients and amounts you will need for the cake, filling, and decoration – following relevant procedures for portion control o the equipment you will need for the cake, filling, and decoration o the cooking times and temperatures. 3. Next, you must show that you can efficiently sequence the stages of food preparation and production by completing the mise en place requirements. You will need to complete this task for each of the four cakes and log your actions in your journal. Ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed this task. You must:  Gather the ingredients and equipment  Locate and read date codes and rotation labels on food products  Evaluate the quality of the ingredients  Weigh and measure the ingredients  Safely assemble the equipment, using manufacturer instructions where necessary  Ensure the equipment is clean  Complete all other mise en place requirements. 4. Your next task is to follow the recipe to assemble the ingredients and prepare and cook the cakes. You will also need to prepare the relevant fillings and decorations. You must complete this task for all four cakes and log your actions in your journal. Ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed this task. Your journal must outline the following:  The order in which you prepared the cakes, fillings and decorations  Any adjustments you made to the cake batter, fillings or decorations to ensure the taste or consistency is correct  If relevant, how you adjusted the recipe to suit a special customer request  How you followed food safety practices when handling food  How you used the equipment safely and hygienically  The preparation and cooking techniques you used  How you cooled the cakes in appropriate conditions to retain optimum freshness and product characteristics  The steps you took to minimise waste  How you worked within commercial time constraints. Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

 Whole or crushed nuts. Research standard recipes and fill in the table below to show which pastries you will be making, which recipe you will be following, and how you will fill and decorate them. Remember, at least one of your baked goods must be for a special customer request. If you are making a pastry for a special request, highlight the relevant pastry in the grid below. Pasty Pastry name, as per recipe Link to recipe or recipe name and location Filling Decorations Short sweet paste LEMON CUSTARD PIE Recipe Provided Lemon Custard Sprinkled icing sugar Savoury paste FOCACCIA Recipe Provided Olive oil, rosemary, olives, sun-dried tomatoes - Choux paste CHOUX PASTRY WITH CUSTARD Recipe Provided Custard Chocolate sauce Puff paste APPLE TART TATIN WITH PUFF PASTRY Recipe Provided Caramelized apples - Once you have completed the table, check that you have planned to use the required number of fillings and decorations. You must attach this grid to your journal upon completion. Ask a teacher, assessor, or senior staff member to sign it off to confirm you have met the criteria. 7. You will now complete the following steps for each of your four pastries and log them in your journal. Your journal must be signed by a teacher, assessor or senior staff member to confirm that you completed this task. For this task, you must:  Consult your four chosen recipes and list the food preparation requirements in your journal, including: o the ingredients and amounts you will need for the pastry, filling, and decoration - following procedures for portion control o the equipment you will need for the pastry, filling, and decoration o the cooking times and temperatures. 8. Next, you must show that you can efficiently sequence the stages of food preparation and production by completing the mise en place requirements. You will need to complete this task for each of the four pastries and log your actions in your journal. Ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed this task. You must:  Gather the ingredients and equipment  Locate and read date codes and rotation labels on food products  Evaluate the quality of the ingredients  Weigh and measure the ingredients Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

 Safely assemble the equipment, using manufacturer instructions where necessary  Ensure the equipment is clean  Complete all other mise en place requirements. 9. Your next task is to follow the recipe to assemble the ingredients and prepare and cook the pastries. You will also need to prepare the fillings and decorations. You must complete this task for all four pastries and log your actions in your journal. Ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed this task. Your journal must outline the following:  The order in which you prepared the pastry, fillings and decorations  Any adjustments you made to the dough, fillings or decorations to ensure the taste or consistency is correct  If relevant, how you adjusted the recipe to suit a special customer request  How you followed food safety practices when handling food  How you used the equipment safely and hygienically  The preparation and cooking techniques you used  How you cooled the pastries in appropriate conditions to retain optimum freshness and product characteristics  The steps you took to minimise waste  How you worked within commercial time constraints. 10. You now need to fill and decorate the pastries. Log the activity in your journal and ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed the tasks. You must include the following:  How you enhanced the appearance and taste of the pastries by filling and decorating them  How you visually evaluated the cake and any adjustments you made  How you presented the pastries. Breads 11. You will now bake five different types of bread. The bread products you will make are listed in the table below. Firstly, you will need to access standard recipes and provide a link or reference for the recipes you will follow. You may use the internet to do this. Remember, at least one of your baked goods must be for a special customer request. If you are making a cake for a special request, highlight the relevant cake in the grid below. Bread type Link to recipe or name and location Bread rolls or baguettes using basic dough COOKBOK Brioche COOKBOK Focaccia COOKBOK Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

 Any adjustments you made to the dough to ensure the taste or consistency is correct  If relevant, how you adjusted the recipe to suit a special customer request  How you followed food safety practices when handling food  How you used the equipment safely and hygienically  The preparation and cooking techniques you used  How you cooled the breads in appropriate conditions to retain optimum freshness and product characteristics  The steps you took to minimise waste  How you worked within commercial time constraints. PINEAPPLE STRUDEL Dough DOUGH Bakers flour -125 8 Salt – 5 g Grapeseed oil – 20 ml Warm water – 75 ml FILLING Pineapple – 250 g Castor sugar – 20 g Bread crumbs – 35 g Cinnamon ground 5 g Raisins 40 g Sour cream 50 ml Almond flakes 30 g Lemon 50 g METHOD: Pre-heat the oven to 180C DOUGH 1. Place flour on the bench and make a well 2. Add oil, water, and salt slowly and mix into the flour Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

3. Knead to a silky smooth dough until it does not stick 4. Roll into a ball and place in an oiled bowl, cover with glad wrap and let rest for 30-60 Minutes FILLING 1. Melt butter into a pan, add breadcrumbs and sauté to a golden colour, transfer to a bowl 2. Cut pineapple into pieces and cover with sugar, cinnamon, and lemon juice 3. Cover a table with a table cloth and dust with flour 4. Roll out the dough to start, then with the back of the hands stretch the dough out as thin as possible, try not to make holes in the dough 5. Sprinkle a third of the dough with the bread crumbs, some melted butter and the pineapple mixture 6. Spread the sour cream and almond flakes down the centre 7. Cut off any thick edges from the dough 8. Roll the dough holding the table cloth, around the filling, holding it close and tight 9. Transfer to a well-oiled tray and brush with melted butter. 10. Bake in pre-heated oven for 20-25 minutes until golden 11. Dust with icing sugar once taken from the oven APPLE TART TATIN WITH PUFF PASTRY PUFF PASTRY Flour plain- 128 g Salt – pinch Butter (unsalted) – 150 g Water 60 ml White wine vinegar 5 ml TART TATIN Butter unsalted 100 g Castor sugar 90 g Cinnamon ground 1 g Apples 200 g Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

CHOUX PASTRY WITH CUSTARD Choux pasty Flour – plain 125 g Water 250 ml Butter unsalted 100 g Eggs- 4 ea Castor sugar pinch CUSTARD Milk full 500 ml Vanilla essence 30 ml Corn flour 30 g Flour plain 30 g Castor sugar 60 g Eggs 4 ea METHOD: CHOUX PASTRY 1. Sieve the flour through a fine sieve 2. Bring water and butter to the boil until is it just a boiling point 3. Add the sieved flour, and sugar and mix thoroughly with a wooden spoon whilst keeping the pan on low heat until the flour is cooked and the mixture does not stick to the sides of the pan 4. Take the pan off the heat to cool slightly 5. Add the eggs one by one ensuring not to overcook the eggs 6. The consistency must be firm and pliable. 7. Transfer the mixture to a piping bag and pipe it into rounds roughly the size of a 20- cent piece onto a baking tray 8. Bake at 200C until golden and crisp for about 18-20 minutes Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

CUSTARD 1. Separate the whites from the yolks 2. Heat the milk with half the sugar to a simmering point 3. Mix the other half of the sugar with the egg yolks and flour 4. Gradually mix in the hot milk and put the mixture in a pot 5. Gently cook over low heat until thickened 6. Let it cool down covered with greaseproof paper + Choc. Sauce MADEIRA CAKE WITH SABAYON MADEIRA CAKE Butter- unsalted 150 g Castor sugar 150 g Vanilla essence 10 ml Eggs- 3 ea Flour - self raising 115 g Flour – plain 115 g Milk Full (to mix) SABAYON Eggs-6 ea Castor sugar 200 g White wine 250 ml METHOD: Pre-heat oven to 180c MADEIRA CAKE 1. Whip butter, sugar, and vanilla essence until light and fluffy 2. Gradually add the eggs and a spoonful of flour 3. Add the rest of the flour and mix gently 4. May have to add some milk if the mix is too thick Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

4. Roll out pastry to 30 mm thickness and cut out a circle larger in diameter that the tart mold 5. Line buttered tart mould with pastry and push it to the sides so that the pastry fits tight into the mold 6. Cut a round of baking paper to the size of the tart mould and put it on top of the pastry 7. Fill the tarts with rice for blind baking at 180C for 10 minutes 8. Whilst pastry is still warm, fill tarts with the lemon custard 9. Sprinkle demarrara sugar over the custard and gratinate with a torch or under a salamander CUSTARD 1. Separate the whites from the yolks 2. Heat the milk with half the sugar to a simmering point 3. Mix the other half of the sugar with the egg yolks and flour 4. Gradually mix in the hot milk and put the mixture in a pot 5. Gently cook over low heat until thickened 6. Add lemon juice 7. Let it cool down covered with greaseproof paper MERINGUE 4 Eggs 1 g Salt 220 g Castor sugar 185ml water 15 ml Vanilla essence 1 lemon METHOD: 1. Clean mixing bowl with hot water and lemon juice 2. Mix the water and the sugar and bring to boil until hard ball (see your trainer) 3. Whisk the eggwhites and slowly add the boiled sugar mixture 4. Whisk until stiff and shiny 5. Pipe the meringue on top of the lemon custard 6. Torch the meringue with a flame torch until browned. Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

BREAD ROLLS Serves 8 Milk - full (warm)- 250 ml Yeast 14 g Caster sugar – 14 g Flour – bakers – 450 g Salt – 2 g Eggs – 3 ea Butter - unsalted (soft in cubes) – 50 g Method: Pre-heat oven to 200C 1. Mix yeast with warm milk, sugar and set aside until it starts to froth 2. Then mix it with flour and combine 3. Knead dough on a floured surface for 10-15 minutes until smooth and pliable 4. Place dough in an oiled bowl and leave covered in a warm place until doubled in size 5. Punch dough down and knead for 2 minutes 6. Divide dough into 8 even portions and set aside for 10 minutes 7. Lightly brush the rolls with water and dust with flour and bake for 5 minutes 8. Reduce the heat to 180C and bake for a further 15-20 minutes until golden brown and sound hollow when tapped on the base. BRIOCHE Serves 8-10 10g Dried yeast. 30 ml Full cream milk - gently warmed up (not too hot - tepid body temperature). 250g Plain flour. 50g Fine caster sugar 3 Eggs, large - at room temperature. Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

Rosemary Method: Preheat the oven to 200°C. 1. Mix 200ml of water with honey, and the yeast and set aside for 10 minutes until it starts to froth. 2. Mix 660g of flour with the yeast mixture add the remaining water and knead the dough to a smooth and elastic dough for about 10 minutes. Do the membrane check. 3. Form the dough into a ball place it in an oiled bowl under plastic wrap (airtight) and leave until it has doubled in size. 4. Punch the dough down to form a ball and let it rise a second time until doubled in size. 5. Oil a rectangle, shallow tin (25 x 35cm). Place the dough in the tin using your fingertips to shape the dough, drizzle with olive oil and let rest for 10 minutes. 6. Sprinkle olives, sun-dried tomatoes, and rosemary evenly over the dough 7. Let the dough rest uncovered until it has puffed up. 8. Press with fingertips to form indentations. 9. Bake for 20 minutes until golden. Whilst the bread is still hot, drizzle over 1 to 2 tbsp olive oil and serve while warm. FLAT BREAD Serves 6 300 gm Plain all-purpose/plain - plus 1/4 cup extra for dusting and adjusting dough 20 gm Sea salt. 50 gm Unsalted butter. 185 ml Milk. Butter or Olive oil to finish. Method: 1. Melt butter in milk: Combine butter and milk and heat until butter is just melted - on the stove or in the microwave. 2. Combine 2 cups flour, salt, butter and milk in a bowl. 3. Sprinkle the work surface with flour then knead for a few minutes until it is smooth- it does not need much kneading. Add extra flour if the dough is too sticky. 4. Rest the dough for 30 minutes, wrapped with cling wrap at room temperature. 5. Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20 cm rounds, 2 to 3 mm thick. 6. Heat a non-stick pan over high heat (no oil). Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0

7. Place one flatbread in the pan and cook for and approximately 1 to 11⁄2 minutes - it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again. 8. Stack the cooked bread and keep wrapped in a clean tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook with the remaining pieces. 9. Brush or spray finished items with butter or oil). As an option, brush with melted butter mixed with minced garlic. SOURDOUGH Serves 8-12 150 gm Sourdough starter. 350 gm Luke warm water - filtered 500 gm Flour - Bakers', bread flour wholemeal or rye. 10g Sea salt - non-iodised. Method: 1. In a bowl, add 150 grams of active sourdough starter (ensuring it is bubbling well) to 350 grams of room-temperature water. Mix well so the sourdough starter is well distributed throughout the water. 2. Add the starter-water mixture to 500 grams of bread flour and 10 grams of fine salt and mix with the dough whisk. Make sure there is no dry flour left in the bowl. 3. Leave the dough for 30 minutes to ensure all of the flour has time to fully hydrate ('autolyse'). Cover the bowl with plastic wrap during this stage. 4. Knead the dough, using a no-knead method called 'stretch and fold' which develops the gluten in the dough and makes it nice and strong. Every 30 minutes during the bulk fermentation time, grab one side of the dough and fold it back onto itself (while it is still in the bowl). Wet hands first to stop the dough from sticking, then fold the dough 4 times clockwise from top to bottom (handle gently to keep the bubbles inside the dough). Do this a total of 5 times (every 30 minutes, over 2 hours which includes the stretch and fold right after the autolyse stage). Each time it will be much easier to stretch, as the gluten is getting stronger and stronger. 5. Complete the remainder of the bulk fermentation. Depending on the temperature in the kitchen, total bulk fermentation time (including the 2 hours for stretch and fold) could take anywhere from 3 to 8 hours. The ideal temperature for sourdough fermentation is somewhere between 25°C to 28°C. Bulk fermentation is complete when the dough has risen by approximately 30%. 6. Shape the dough by emptying it from the bowl onto a lightly floured bench and rest for 10 minutes. 7. Build tension on the surface of the dough by folding the dough like a piece of paper going into an envelope. Stretch the dough out into a square, then fold the top down by a third. Next, fold both Rajinder_Kaur_ NOT SATISFACTORY _sithccc041_Major_Assessment_c_V1.0