SITHCCC041_Assessment__Word_Version_TRG_DOC_09_Student_Assessment_SITHCCC041_V1.1.docx

ASSESSMENT RECORD OF OUTCOME Student Name Student ID Course Name Trainer/Assessor Name: Unit code & Title Intake/Batch STUDENT DECLARATION I HEREBY DECLARE THAT this is my (please tick) 1 st Submission 1 ST re-Submission 2 nd re-Submission Reassessment • I declare that all the assessment parts completed for this unit are my own work; • To the best of my belief, no part of this assessment has been copied from any other student’s work or from any other source except where acknowledgement is made in the text; • No part of this assessment has been written for me by any other person except where such collaboration has been authorized by the assessor concerned and where acknowledgement is made in the text; • No part of this assessment has been previously submitted as an assessable item, except where authorized by the trainer concerned and where acknowledgement is made in the text; • I understand that if I breach the policy, disciplinary action can be against me. • I am aware of the reassessment options and right to appeals. • I have retained a copy of this assessment. Student Signature Submission Date / / RECORD OF ASSESSMENT OUTCOME (Assessor use ONLY) RESULT S: Satisfactory NS: Not Satisfactory DNS: Did Not Submit Assessment 1 Written Question answers S NS DNS Assessment 2 Practical Project {No. of Tasks:4} Task 1: ☐ S ☐ NS ☐ NA Task 2: ☐ S ☐ NS ☐ NA S NS DNS

O provide you with feedback for all assessment tasks O mark the assessment task as satisfactory or unsatisfactory O sign the Assessment Task Outcome Record How to submit your assessment s When you have completed each assessment, you will need to submit it to your assessor. Instructions about submission can be found at the beginning of each assessment task. Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. Assessment Task Cover Sheet At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task, making sure you sign the student declaration. Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet. Assessment outcomes Once the assessment has been completed, the student will be given the result within 14 days. Once the student has satisfactorily completed the required assessments for a unit of competency he/she will receive an outcome of C (Competent) or otherwise NYC (Not Yet Competent) in which case the student is entitled to apply for a resubmission of the assessment. Reasonable adjustments According to AIBL’s policy, assessment processes and techniques should consider the language, literacy and numeracy capacity of the student in relation to the competency being assessed. If you are unable to complete the assessment in this format, you must inform your assessor and they may arrange for you to take the assessment in an alternative format.

• Texture. • Historical and cultural deviations of variety of cakes, pastries and breads • Appropriate baking temperatures and cooking times for cakes, pastries, breads and cakes • Basic aspects of yeast fermentation and dough development processes • appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to : • 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 : • indicators of freshness and quality of stocked ingredients for cakes, pastries and breads • preparation and cookery processes 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 • 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 • sifting dry ingredients • 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 • 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

ingredient in baking, essential for hydrating the dough or batter. It activates yeast in bread, creates steam for leavening, and binds ingredients. be used. Question 2 Complete the tables below on the classical cakes, pastries and breads by identifying the following: • At least three classical cakes • At least three classical pastries • At least three classical breads • At least one example of each cake, pastry and bread identified • Cakes Classical Cakes Examples • carrot cake Red velvet Cake • butter cake Rainbow Cake • Chocolate cake Matcha Green Tea Cake • Pastries Classical Pastries Examples • Paris Brest Mango-Coconut Tart • Croissant Salted Caramel Macaron

also contain additional textural elements like chopped nuts or raisins for added interest. • Moisture Content Carrot Cake maintains a good level of moisture, mainly due to the carrots' natural moisture content. It should not be overly dry, ensuring a pleasing mouthfeel • Butter Cake List here the classical cake identified in KAQ 2. • Balance Butter Cake achieves a well-balanced flavor characterized by the rich, buttery taste that is neither overly sweet nor too plain. The inclusion of butter as a primary ingredient provides a delightful balance. • Colour Butter Cakes typically have a golden to light brown color on the outside, giving them an inviting appearance. The interior crumb is usually a pale yellow. • Contrast Butter Cakes may achieve contrast through the addition of toppings or fillings. For example, a butter cake with a chocolate ganache drizzle on top creates a contrast between the rich, buttery cake and the smooth, dark chocolate. • Consistency A well-made Butter Cake maintains a consistent texture throughout, with a soft and tender crumb. It should not be overly dense or dry. • Shape Butter Cakes can be baked in various shapes, including round layers, sheet cakes, or bundt cakes. The choice of shape can influence the cake's overall appearance. • Taste Butter Cake is celebrated for its simple yet indulgent taste. It highlights the flavor of butter and has a slightly sweet, creamy taste that is pleasing to a wide range of palates.

• Moisture Content Red Velvet Cake is known for its moistness, thanks to ingredients like buttermilk and oil. • Rainbow Cake • List here the contemporary cake identified in KAQ 2. • Balance Rainbow Cake achieves a balance of colors and flavors by incorporating multiple vibrant layers with different food dyes, each often having its unique flavor. • Colour Rainbow Cake is known for its colorful appearance, featuring a spectrum of bright and contrasting colors. • Contrast The cake offers high visual contrast due to its colorful layers, making it visually appealing. • Consistency Rainbow Cake typically has a soft and moist consistency, making it enjoyable to eat. • Shape It is usually baked as a layer cake with multiple colorful layers, creating a visually stunning appearance when sliced. • Taste Rainbow Cake offers a variety of flavors, each corresponding to a different colored layer. These flavors can range from vanilla to chocolate and can include various fillings or frostings for added taste complexity. • Texture The texture of Rainbow Cake is often soft and moist, making it a pleasant dessert. • Moisture Content Rainbow Cake tends to be moist, especially when each layer is properly baked and stacked.

crispness of the choux pastry contrasting with the creamy and nutty praline filling. • Consistency The choux pastry should have a consistent texture throughout, with no overly dry or soggy parts. The praline cream should be smooth and consistent. • Shape Paris Brest is traditionally shaped like a wheel or a ring, resembling a bicycle tire to commemorate the Paris-Brest bicycle race. It's a unique and visually appealing shape. • Taste The taste of Paris Brest is characterized by the nutty and caramelized flavor of the praline cream, balanced by the mild sweetness of the choux pastry. It's a delightful combination of flavors. • Texture The choux pastry is airy and crisp, while the praline cream is velvety and rich. • Moisture Content The choux pastry should be neither too dry nor too moist, and the praline cream adds a creamy and slightly moist element to the dessert. • Croissant List here the classical pastry identified in KAQ 2. • Balance A well-made croissant strikes a perfect balance between its buttery, flaky layers and a slightly crisp exterior. The layers should be distinct but not overly dry.

• Colour Croissants are typically golden brown on the outside, which comes from the butter in the dough as it bakes. • Contrast The primary contrast in a croissant is between the crispy, flaky layers on the outside and the tender, soft interior. • Consistency A croissant should have a consistent texture throughout. The layers should be uniform and evenly baked. • Shape Croissants are known for their crescent or horn- like shape, which is achieved through a specific folding and rolling technique during preparation. • Taste The taste of a croissant is rich and buttery, with a slight tang from the yeast used in the dough. It's lightly sweet and savory, making it a versatile pastry. • Texture The texture is perhaps the most distinctive characteristic of a croissant. It should be flaky on the outside, with each layer separating easily. The interior should be soft, airy, and slightly chewy. • Moisture Content Croissants are not overly moist but should have a buttery, moist feel to them, especially in the layers. • Éclair List here the classical pastry identified in KAQ 2. • Balance A well-made éclair has a perfect balance between its crisp choux pastry shell, creamy filling, and glossy chocolate glaze. The components should complement each other harmoniously. • Colour Éclairs typically have a shiny chocolate glaze on top, which contrasts beautifully with the golden

or browned choux pastry. • Contrast Éclairs are all about contrast – the contrast between the crisp, delicate pastry shell and the creamy, smooth filling inside. The glaze also adds a textural contrast. • Consistency Éclairs should have a consistent texture throughout. The choux pastry should be light and airy, while the filling should be smooth and not too runny. • Shape Éclairs have a characteristic elongated shape, which allows for a generous filling. They should be straight and well-proportioned. • Taste Éclairs are typically sweet, with a balance of flavors between the pastry, filling, and glaze. The pastry itself has a mild, eggy flavor, while the filling can be flavored with various ingredients like vanilla, chocolate, coffee, or fruit. • Texture The texture of an éclair is a key feature. The choux pastry should be light, slightly crisp on the outside, and tender on the inside. The filling should be creamy and velvety, and the chocolate glaze should provide a smooth, glossy finish • Moisture Content Éclairs should not be overly moist, but the filling should add a desirable level of moisture to the pastry. • Contemporary Pastries • Mango-Coconut Tart List here the contemporary pastry identified in KAQ 2. • Balance The Mango-Coconut Tart achieves a balanced flavor profile by combining the richness of coconut custard with the fresh and slightly tangy taste of ripe mangoes. This balance creates a

harmonious contrast between the creamy filling and the fruity topping. • Colour The tart is visually striking due to its vibrant and contrasting colors. The golden-brown tart crust provides a beautiful backdrop for the bright orange mango slices and the creamy coconut custard. The color combination enhances its overall appeal. • Contrast The tart offers a delightful textural and flavor contrast. The crisp and buttery tart crust contrasts with the smooth and creamy coconut custard. Additionally, the juicy mango slices provide a refreshing contrast to the creamy filling, both in texture and taste. • Consistency The consistency of the tart is well-maintained. The tart crust is crisp and flaky, providing a satisfying crunch with each bite. The coconut custard has a silky-smooth consistency, making it a perfect complement to the crust and mango topping. • Shape The tart is typically prepared in a round or rectangular shape, maintaining a classic and visually appealing form. It's often presented as a whole tart or individual servings, both of which showcase the dessert's shape effectively. • Taste The taste of the Mango-Coconut Tart is a delightful combination of flavors. The coconut custard provides a rich and creamy sweetness, while the fresh mango slices add a tropical and slightly tangy note. Together, they create a well- balanced and delicious dessert. • Texture The tart offers a pleasant textural experience. The tart crust is flaky and crisp, contrasting nicely with the smooth and creamy coconut custard. The addition of fresh mango slices provides a juicy and slightly fibrous texture, enhancing the overall mouthfeel

• Moisture Content The tart maintains an appropriate moisture level. The coconut custard is creamy without being overly wet, and the fresh mango slices contribute natural moisture to the dessert. This balance ensures that the tart is neither too dry nor too soggy. • Salted Caramel Macaron • List here the contemporary pastry identified in KAQ 2. • Balance The Salted Caramel Macaron achieves a perfect balance between sweetness and saltiness. The rich and buttery caramel filling is complemented by a hint of salt, creating a harmonious flavor profile that's both indulgent and slightly savory. • Colour Salted Caramel Macarons typically feature a golden-brown or caramel-colored outer shell. This color choice is visually appealing and aligns with the caramel flavor. Some variations may also include a drizzle of caramel sauce on top for added visual appeal. • Contrast These macarons offer a delightful textural and flavor contrast. The outer shell is crisp and delicate, providing a satisfying crunch when bitten into. Inside, the smooth and creamy salted caramel filling offers a contrasting texture and flavor, creating a well-rounded experience. • Consistency The consistency of the Salted Caramel Macaron is well-maintained. The outer shell is crisp and airy, and the caramel filling is velvety and luscious. This combination of textures adds to the overall enjoyment of the dessert. • Shape Macarons are known for their classic round shape. The Salted Caramel Macaron typically adheres to this traditional shape, which is both aesthetically pleasing and easy to handle.

• Taste The taste of these macarons is a true delight for those who appreciate the combination of sweet and salty flavors. The caramel filling provides a rich and buttery sweetness with subtle hints of salt, creating a complex and satisfying taste profile. • Texture The Salted Caramel Macaron offers a wonderful textural experience. The outer shell is delicately crisp, giving way to the creamy and smooth caramel filling. This contrast in texture is a hallmark of well-made macarons. • Moisture Content Macarons are generally designed to have a balanced moisture content. The outer shell remains dry and crisp, while the filling provides a moist and indulgent center. This balance ensures that the macaron is not overly dry or overly wet. • Pistachio-Rose Water Baklava List here the contemporary pastry identified in KAQ 2. • Balance Pistachio-Rose Water Baklava strikes a delightful balance between the nuttiness of pistachios and the fragrant sweetness of rose water. The layers of phyllo dough are crisp and provide a textural balance to the soft and aromatic filling. • Colour Baklava typically has a golden-brown color, and the Pistachio-Rose Water Baklava is no exception. The golden hue of the phyllo dough, often brushed with clarified butter or syrup, is visually appealing and signifies a perfectly baked pastry. • Contrast This dessert offers a wonderful contrast in flavors and textures. The pistachio filling provides a rich, nutty taste and a slightly crunchy texture, while the rose water syrup adds a floral sweetness and a moist, syrupy element. The contrast between the crisp layers of phyllo dough and the soft, syrup-soaked interior is a key feature. • Consistency The consistency of the Pistachio-Rose Water Baklava is well-maintained. Each layer of phyllo dough is crisp and flaky, while the nut filling and

rose water syrup combine to create a consistent, sweet, and slightly sticky interior. • Shape Baklava is traditionally cut into diamond or square-shaped pieces, allowing for easy serving and portion control. The Pistachio-Rose Water Baklava typically adheres to this classic shape. • Taste The taste of this baklava is a delightful blend of nuttiness and floral sweetness. The pistachio filling offers a deeply satisfying flavor, while the rose water syrup infuses the pastry with a unique and fragrant sweetness. Together, they create a complex and indulgent taste. • Texture Texture plays a significant role in baklava, and this pastry excels in that regard. The phyllo dough layers are delicately crisp, providing a satisfying crunch. The pistachio filling adds a pleasant crunchiness, and the rose water syrup ensures a moist and tender texture. • Moisture Content Baklava is meant to have a balanced moisture content. While the exterior layers remain crisp, the interior layers are infused with syrup to provide moisture and sweetness. The Pistachio- Rose Water Baklava maintains this balance, ensuring that it's neither too dry nor overly wet. Question 5 Complete the tables on the next page on the characteristics of classical and contemporary breads. • In your own words, describe the following characteristics of each classical and contemporary bread identified in Knowledge Assessment Question 2: • Balance • Colour • Contrast • Consistency

• Shape • Taste • Texture • Identify the moisture content for each classical and contemporary bread identified in Knowledge Assessment Question 2 . • Classical Breads • Baguette List here the classical bread identified in KAQ 2. • Balance A well-made baguette strikes a balance between a thin, crisp crust and a soft, airy crumb. This balance is crucial to its overall appeal. • Colour A traditional baguette has a golden to light brown crust that's often slightly shiny from the baking process. The crumb, or the inside of the baguette, is typically a creamy white color. • Contrast Baguettes offer a delightful textural contrast between their crispy, crunchy crust and their soft, tender crumb. This interplay of textures is a hallmark of a good baguette. • Consistency Baguettes have a consistent, uniform crumb structure with small to medium-sized air pockets. Achieving this consistency is a skill in breadmaking. • Shape Baguettes are characterized by their elongated, cylindrical shape. They are usually about 2-2.5 inches in diameter and can vary in length, although a standard baguette is

around 2-2.5 feet long. • Taste Baguettes have a mild, slightly tangy flavor with a subtle hint of sweetness. The flavor primarily comes from the fermentation process and the type of flour used, typically a combination of bread flour and a small amount of sourdough starter or yeast. • Texture The texture of a baguette is prized for its crisp, thin crust and its soft, open crumb. The crust should shatter when you bite into it, and the crumb should be tender and airy. • Moisture Content Baguettes have a relatively low moisture content, which contributes to their crisp crust. However, the crumb retains enough moisture to ensure a pleasant mouthfeel. • Sourdough Bread List here the classical bread identified in KAQ 2. • Balance Sourdough bread offers a well-balanced flavor profile. It combines the tangy and slightly sour notes from the fermentation process with a hint of natural sweetness. This balance of flavors makes it versatile for various culinary applications. • Colour Sourdough bread typically has a golden to deep brown crust with an off-white to creamy crumb. The color can vary based on factors such as the type of flour used and the baking process. • Contrast Sourdough bread often exhibits a pleasing contrast between its crisp, crusty exterior and its soft, chewy crumb. This textural interplay enhances the overall eating experience.

• Consistency Sourdough bread has a characteristic chewy consistency. It's known for its hearty, dense crumb that results from natural fermentation and a longer rising period. • Shape Sourdough bread can be found in various shapes, including round boules, oval loaves, and traditional rustic shapes. The choice of shape can influence its crust development and overall appearance. • Taste The defining feature of sourdough bread is its tangy, slightly sour taste. This unique flavor comes from the fermentation of wild yeast and lactic acid bacteria in the sourdough starter. The longer the fermentation, the more pronounced the sourness. • Texture Sourdough bread's texture is notable for its chewiness and substantial crumb. It often has larger air pockets, known as "holes" or "alveoli," within the crumb, contributing to its rustic and artisanal character. • Moisture Content Sourdough bread tends to have a balanced moisture content that complements its chewy texture. It strikes a good balance between being moist enough for an enjoyable bite while maintaining a crispy crust. • Rye Bread balance List here the classical bread identified in KAQ 2. • Balance Rye bread offers a balanced flavor profile, combining the earthy, slightly nutty taste of rye with a subtle sweetness. The balance of flavors makes it a versatile choice for various toppings and accompaniments. • Colour Rye bread typically has a deep brown or dark hue, owing to the use of whole-grain rye flour. The color can vary depending on the type of rye flour and the baking process.

• Contrast Rye bread often features a contrast between its dark crust and the lighter-colored crumb. This contrast enhances its visual appeal and texture. • Consistency Rye bread has a dense and hearty consistency. It's denser than wheat bread, and this dense texture contributes to its characteristic chewiness. • Shape Rye bread can take various shapes, from traditional rectangular loaves to round boules or rustic free-form shapes. The choice of shape can affect the baking time and crust development. • Taste Rye bread is renowned for its distinct taste. It offers a rich, earthy flavor with a hint of tanginess. The fermentation process, often involving a sourdough starter, contributes to its unique taste. • Texture Rye bread has a chewy and dense texture, with a hearty crumb. The inclusion of whole grains or seeds can add texture variation, providing a pleasant crunch. • Moisture Content Rye bread tends to have a slightly higher moisture content compared to some other bread types. This moisture content contributes to its chewy texture and helps keep it fresh. • Contemporary Breads • Ciabatta List here the contemporary bread identified in KAQ 2. • Balance Ciabatta bread achieves a balanced combination of a crisp crust and a soft, airy crumb. This balance contributes to its overall appeal, offering a satisfying textural contrast.

• Colour Ciabatta typically has a pale to light golden- brown crust, which adds to its rustic appearance. The crumb, or the interior, is lighter in color, often with irregular holes. • Contrast Ciabatta excels in creating a contrast between its crispy crust and its soft, hole-riddled interior. This textural contrast is a hallmark of this bread. • Consistency The consistency of Ciabatta is chewy and slightly stretchy. The crumb is open and irregular, providing a pleasant consistency that is not overly dense. • Shape Ciabatta is characterized by its elongated, somewhat flattened shape. It often has a rustic and somewhat irregular appearance, further enhancing its visual appeal. • Taste Ciabatta has a mild, slightly tangy flavor with subtle hints of wheat and yeast. It's not overly sweet or salty, allowing it to pair well with various toppings and fillings. • Texture The texture of Ciabatta is a standout feature. Its crumb is open and airy, with irregularly sized holes. This results in a delightful chewiness and a satisfying mouthfeel. • Moisture Content Ciabatta has a balanced moisture content, with a crisp crust that retains some moisture and a moist, airy crumb. This balance ensures that the bread is not overly dry or excessively moist • Focaccia List here the contemporary bread identified in KAQ 2. • Balance Focaccia achieves a delightful balance between a crispy, olive oil-infused crust and a tender, airy interior. This balance of textures is one of its defining features.

• Colour Focaccia typically has a golden-brown to light brown crust with a slightly darker hue around the edges. Its crumb is pale, often flecked with herbs or toppings. • Contrast Focaccia excels in creating a contrast between the crispy exterior and the soft, pillowy interior. The crust's crunchiness complements the softness of the crumb. • Consistency The consistency of Focaccia is soft, chewy, and slightly springy. The crumb is porous and tender, providing a pleasing consistency. • Shape Focaccia is traditionally baked as a flatbread, often in a rectangular or square shape. It's characterized by its flat and dimpled appearance, with the irregularities capturing pools of olive oil. • Taste Focaccia is known for its savory and aromatic flavor. It has a pronounced olive oil taste, often enhanced with herbs such as rosemary, thyme, or oregano. The saltiness of the crust complements the mild sweetness of the crumb. • Texture The texture of Focaccia is a standout feature. Its crumb is soft, airy, and spongy, with a porous structure that makes it perfect for absorbing flavors from olive oil and seasonings. • Moisture Content Focaccia has a balanced moisture content, with a moist crumb and a crust that retains some of the olive oil used during baking. This balance ensures a delightful combination of tenderness and crispiness. • Baguette Rustique

List here the contemporary bread identified in KAQ 2. • Balance Baguette Rustique offers a well-balanced combination of a crisp, golden-brown crust and a tender, airy crumb. This balance is essential to its appeal. • Colour The crust of Baguette Rustique is typically a rich golden brown, often with a slightly rustic, uneven appearance. The crumb inside tends to be a pale cream or light beige color. • Contrast Just like the classic baguette, Baguette Rustique excels in creating a satisfying contrast between its crunchy, flavorful crust and the soft, chewy interior. This textural interplay is one of its defining features. • Consistency The consistency of Baguette Rustique's crumb is soft, with a pleasantly chewy texture. It offers a slight resistance when bitten into, adding to the enjoyment of each bite. • Shape As the name suggests, Baguette Rustique often embraces a more rustic appearance compared to the standard baguette. It might be slightly irregular in shape, giving it an artisanal charm. • Taste Baguette Rustique is prized for its rustic, hearty flavor. It typically has a more pronounced wheaty taste compared to a classic baguette, with hints of nuttiness and a mild sourdough-like tang. • Texture The texture of Baguette Rustique is characterized by a chewy and soft crumb with irregularly sized air pockets. This texture contributes to its satisfying mouthfeel. • Moisture Content Baguette Rustique often has a slightly higher moisture content than traditional baguettes, which helps maintain its delightful chewiness while still offering a crisp crust. Question 6

Outline all information that must be included in each of the following: • Date codes: • Best-Before Date • Use-By Date • Rotation labels • Date Codes Date Codes Contents of Date Codes • Best-Before Date located on the packaging label, refers to the production date and also the best before date where consumption of the produce has to be done mandatory. Also refers to a particular date after a produce can still be consume but may not have its original taste characteristics but it still deemed fit for consumption. • Use-By Date located on the packaging, refers to the ultimate date beyond which the food cannot be consumed • Rotation Labels May usually include use by and/or best before date involving the date of product is prepared or manufactured along with the its it of ingredients used, allergen specifications along weigh any dietary requirements. Rotation labels can be highlighting a particular color deemed to be used by an organization to identify storage, fifo, lifo, to adapt better storage condition. Question 7 In your own words, briefly describe the following origins of each cake,

pastry and bread provided below: • Historical origin • Cultural origin • Cakes Historical Origin Cultural Origin • Lamington cake The Lamington cake is believed to have originated in Australia, particularly in Queensland. Its history dates back to the early 20th century. The exact origin is a bit disputed, but it is generally attributed to either Lord Lamington, the Governor of Queensland at the time, or his chef, Armand Galland. The Lamington cake has become an iconic Australian dessert, celebrated on National Lamington Day on July 21st. It's deeply ingrained in Australian culture and is often enjoyed at parties, gatherings, and as a sweet treat during various occasions. • Chocolate cake The concept of chocolate cake can be traced back to ancient civilizations like the Aztecs and Mayans, who were among the first to make beverages from cacao beans. However, the modern chocolate cake we know today evolved in the 18th and 19th centuries with the development of cocoa processing techniques and the addition of chocolate to cake recipes. Chocolate cake has a global cultural presence, as chocolate is beloved worldwide. It's particularly popular in North America and Europe, where it's enjoyed for birthdays, special occasions, and as a comforting dessert. It has become a symbol of indulgence and celebration in many cultures.

• Vanilla cake The historical origins of vanilla cake are intertwined with the use of vanilla as a flavoring agent. Vanilla itself originates from the orchids native to Mexico. Vanilla cakes likely began to appear in the 19th century as vanilla became more widely available and affordable. Vanilla cake, like chocolate cake, has a broad cultural presence, particularly in Western countries. It is often associated with simplicity and elegance, making it a popular choice for weddings and other special events. The delicate flavor of vanilla has universal appeal and is appreciated in various culinary traditions. • Pastries Historical Origin Cultural Origin • Pie The concept of a pastry crust filled with sweet or savory ingredients dates back to ancient civilizations. The Greeks and Romans are known to have made pies with various fillings. However, the modern pie, with a more defined pastry crust, evolved in medieval Europe. The term "pie" likely comes from the word "magpie," which was used to describe a mishmash of ingredients. Pies have a long history in European and American culinary traditions. In the United States, fruit pies like apple and cherry pie are iconic desserts, often associated with American culture. In the United Kingdom, savory meat pies like steak and kidney pie are classic comfort foods. Pies have cultural significance in many regions and are enjoyed in various forms worldwide. • Croissant The croissant's history is closely tied to Austria and France. The croissant, as we know it today, is believed to have been inspired by the Austrian pastry called "kipferl," which was crescent- shaped. When Marie Antoinette, an Austrian princess, married King Louis The croissant is an iconic symbol of French culinary culture. It's known for its buttery, flaky layers and is often enjoyed with coffee or as a breakfast pastry. In France, the croissant is a staple of bakeries and cafes and has gained worldwide recognition as a symbol of

XVI of France in the late 18th century, she introduced the kipferl to France. Over time, it evolved into the croissant. French cuisine. • Profiteroles Profiteroles, also known as cream puffs, have a history that dates back to Renaissance France. They were created by French chefs who served them at banquets and royal feasts. The name "profiterole" is derived from the French word "profiter," which means "to profit" or "to benefit from." Profiteroles are enjoyed in various countries, especially in Europe and North America. They are often filled with sweet cream or ice cream and drizzled with chocolate sauce or caramel. Profiteroles have become a beloved dessert choice for special occasions and celebrations, reflecting their cultural appeal. • Breads Historical Origin Cultural Origin • Brioche Brioche has its origins in France, dating back to the Middle Ages. The name "brioche" is believed to have been derived from the Old French word "broyer," which means "to knead" or "to mix." This rich, tender bread became popular in the 17th century when butter was more widely available. Brioche is an iconic bread in French cuisine, known for its light and slightly sweet taste, thanks to its high butter and egg content. It's often enjoyed as a breakfast bread or used for making pastries like pain aux raisins and tarts. Brioche is an integral part of French culture and is cherished in various forms. • Baguette The baguette, with its long and slender shape, is a relatively modern invention in the world of bread. It originated in France in the 19th century during the time of Napoleon Bonaparte. The word "baguette" means "wand" or "stick" in French, referring to its elongated The baguette is deeply ingrained in French culture and is often seen as a symbol of France. It's a common sight in bakeries across the country and is enjoyed by people of all ages. Baguettes are known for their crispy crust and soft interior, making them perfect for sandwiches or as a side for

form. various dishes. • Sourdough Sourdough bread has one of the oldest historical origins among bread types. It can be traced back to ancient Egypt around 1500 BC and was also popular in ancient Greece and Rome. The use of naturally occurring wild yeast and lactic acid bacteria in the fermentation process gives sourdough its unique flavor. Sourdough bread has a global presence and cultural significance. It has been a staple in various regions, including Europe and the United States. Sourdough is known for its tangy taste and chewy crust, often enjoyed as artisanal bread. It has also gained popularity in recent years due to its natural fermentation process and perceived health benefits. Question 8 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 • Preferment is a stage when a dough starter is prepared by mixing flour and water over a given period of time. This mixture is allowed to ferment for about 24 hours before a new batch of flour and water is mixed to the old one • First fermentation Also known as bulk fermentation is the initial process where the dough is rested at 38 degrees Celsius ensuring the yeast present in the dough consumes the

enzymes does elevating the volume of the dough • Second fermentation Also known as table of mold accursed of the final stage of bred making. The air trapped in the fermented dough is knocked out pleats given and again fermented either on the mold or on the table • Proofing is a stage where the dough is transferred to a warmer area ensuring sufficient and adequate moisture and humidity is present thereby producing gasses to leaven the dough in the bred making process • Baking is a stage where a dough is place in a pre- heated oven to allow heat to cook both the inside and out of the bred. The proofing at this stage stops but with the moisture presents in the dough there is always a rise in the dough triggered in the oven which can be elevated with the addition of steam Question 9 Outline the steps for each stage of dough development provided below. Stages of Dough Development Steps • Bulk fermentation and folding 1. Mix the dough ingredients thoroughly until they form a cohesive mass. 2. Allow the dough to rest in a covered bowl for an initial fermentation period, typically 1-2 hours. 3. During bulk fermentation, perform a

series of folds at regular intervals, usually every 30 minutes to an hour. To fold, gently stretch one side of the dough up and fold it over the center, repeating for all sides. 4. Continue bulk fermentation until the dough has doubled in size or has visibly increased in volume. The time can vary depending on the recipe. • Dividing and pre- shaping 1. Gently transfer the fully fermented dough onto a lightly floured surface. 2. Divide the dough into equal portions based on your recipe's requirements. 3. For each portion, gently shape it into a round or rectangular shape, taking care not to deflate the dough too much. • Bench rest 1. Place the pre-shaped dough portions on a work surface, lightly floured or covered with a cloth. 2. Allow the dough to rest for a short period, usually 10-30 minutes. This helps relax the gluten and makes the final shaping easier. 3. Cover the dough

portions to prevent them from drying out during the bench rest. • Final shaping 1. After the bench rest, gently shape each dough portion into its final form. The shaping method depends on the type of bread or pastry you're making. 2. Ensure the dough is tightly shaped and has good surface tension to create an appealing final product. • Final proofing 1. Place the shaped dough on a baking sheet, in a proofing basket, or on a prepared surface. 2. Cover the dough with a cloth or plastic wrap to prevent it from drying out. 3. Allow the dough to undergo final proofing, which can range from 30 minutes to a few hours, depending on the recipe and desired result. 4. The dough should increase in size and become visibly puffy. 5. Be careful not to overproof, as this can lead to flat, dense bread.

Question 10 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 • Butter Fresh butter should have a clean, creamy aroma without any off or rancid odors. It should be a uniform color, typically pale yellow, and firm but not overly hard. Freshness is also indicated by the absence of any mold or foreign particles. Quality butter should have a rich, buttery flavor with a subtle sweetness. It should be smooth and creamy in texture, easy to spread or incorporate into recipes. High-quality butter is often made from fresh, high-fat cream and is free from additives or impurities • Flour Fresh flour should have a neutral, slightly sweet aroma. It should be free from any musty or rancid odors. It should have a clean, uniform color without any discoloration or specks. Freshness is also indicated by a smooth, fine texture without clumps or moisture. Quality flour should have the appropriate protein content for its intended use, such as bread flour with higher protein for structure or cake flour with lower protein for tenderness. It should produce a consistent, predictable result in baking, whether it's providing structure or tenderness to baked goods. • Eggs Fresh eggs should have a clean, neutral smell without any off or sulfurous odors. When cracked open, the egg whites should be clear, and the yolks should be plump and round. Fresh Quality eggs should have vibrant, deep yellow to orange yolks, indicating a diet rich in nutrients like carotenoids. The egg whites should have a clear, viscous consistency that holds its

eggs should also have intact, uncracked shells. shape when beaten. High- quality eggs provide better flavor, color, and texture to baked goods and other dishes Question 11 Complete the table below on the main types of cake fillings. • In your own words. briefly describe each main type of cake filling provided. Each of your responses must be in 30 words or more. • Identify at least one key characteristic of each cake filling provided. • 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 • Cream Cream fillings for cakes are typically made from heavy cream, sugar, and flavorings. They can be whipped to different consistencies, from light and fluffy to thick and stable. Cream fillings are known for their airy, melt-in-your-mouth texture. They can be flavored with vanilla, chocolate, fruit extracts, or other flavorings to complement the cake. Cream fillings are commonly used in pastries like éclairs, cream puffs, and Napoleons. They are also found in layer cakes, especially in combination with fruit or chocolate. • Custard Custard fillings are made from a mixture of milk or cream, egg yolks, sugar, and flavorings like vanilla or nutmeg. They are typically heated to thicken. Custard fillings have a smooth, creamy texture and a rich, eggy flavor. They can vary in thickness from pourable to thick enough to slice cleanly. Custard fillings are often used in tarts and pies, such as coconut cream pie or lemon tart. They can also be used in layered cakes, particularly in combination with

fruits or berries. • Fresh fruit Fresh fruit fillings consist of whole or sliced fruits like berries, peaches, or cherries. These fruits are usually sweetened and thickened with sugar or a fruit glaze. Fresh fruit fillings provide a burst of natural fruit flavor and juiciness to cakes. They are refreshing and can add vibrant colors and textures. Fresh fruit fillings are commonly found in fruit tarts, cheesecakes with fruit toppings, and sponge cakes layered with fresh berries. Main Types of Cake Fillings Description Characteristics Examples of Cakes Where Each Filling is Used • Jams Jam fillings are made from cooked fruit, sugar, and sometimes pectin for thickening. They can vary in fruit flavors, from strawberry and raspberry to apricot and fig. Jam fillings are sweet, fruity, and slightly sticky. They spread easily and provide a concentrated fruit flavor. Jam fillings are often used in thumbprint cookies, linzer torte, and as a layer in cakes like the classic Victoria sponge cake. • Mousse Mousse fillings are light, airy, and made from whipped cream, egg whites, and chocolate, fruit, or other flavorings. They are often chilled to set. Mousse fillings have a velvety texture and a rich, intense flavor. They can be silky and melt in the mouth. Mousse fillings are frequently used in cakes like chocolate mousse cake, fruit mousse cake, or as a layer in elegant tortes. • Nuts Nut fillings consist of ground or Nut fillings are rich, crunchy, and Nut fillings are commonly used in

chopped nuts mixed with sugar, butter, and sometimes spices. They can be cooked or used in a raw form. provide a satisfying nutty flavor. They can be sweet or savory, depending on the recipe. nut rolls, nut-filled pastries, and as layers in tortes or coffee cakes, such as walnut or almond filling in Hungarian Dobos torte. Question 12 Complete the table below on the main types of cake decorations. • In your own words, briefly describe each main type of cake decoration provided. Each of your responses must be in 30 words or more. • Identify at least one key characteristic of each cake decoration provided. • 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 • Chocolate Chocolate decorations involve using chocolate in various forms, such as curls, shavings, or molded shapes, to adorn cakes. These can be made from dark, milk, or white chocolate. Chocolate decorations add richness, flavor, and texture to cakes. They can be shaped into intricate designs or simply grated for a rustic look. Chocolate decorations are commonly used on chocolate ganache cakes, black forest cakes, and cupcakes with chocolate curls. • Fresh fruits Fresh fruit decorations involve using whole or sliced fruits like strawberries, kiwis, or berries to embellish cakes. These fruits are Fresh fruits add a burst of natural color, freshness, and a juicy element to cakes. They complement the sweetness of the cake with a touch of Fresh fruit decorations are often found on fruit tarts, summer berry cakes, and tropical fruit-flavored cakes.

typically chosen for their vibrant colors and flavors. tartness. • Preserved fruits Preserved fruit decorations include using fruits that have been candied or preserved in syrup or sugar. These fruits are sweet and often colorful. Preserved fruits are sweet and slightly chewy. They provide a concentrated fruit flavor and can be used as a garnish or between cake layers. Preserved fruits are commonly used in fruitcakes, panettone, and traditional European cakes like stollen. Main Types of Cake Decorations Description Characteristics Examples of Cakes Where Each Decoration is Used • Crystallised fruits Crystallized fruit decorations involve coating fruits, often citrus peel or cherries, in sugar to create a sparkling, sugary crust Crystallized fruits have a sweet and crunchy texture due to the sugar coating. They add a touch of elegance and sparkle to cakes. Crystallized fruits are often used on fruitcakes, holiday cakes, and festive fruit-filled cakes. • Glazes Glazes are glossy, thin coatings that can be poured or brushed onto cakes. They are typically made from ingredients like sugar, water, and flavorings. Glazes create a shiny, reflective surface on cakes, enhancing their appearance and providing a slight sweetness. They can be clear or tinted in various colors. Glazes are used on cakes like lemon pound cake, mirror glaze cakes, and fruit tarts to give them a polished finish. • Jellies Jelly decorations involve using fruit or flavored jelly or gelatin to create colorful and Jelly decorations are fruity, chewy, and visually appealing. They can be used for intricate Jelly decorations are often seen on cheesecakes, mousse cakes, and summer-themed

translucent designs on cakes. designs or simple patterns. cakes with fruit motifs. • Icings Icings refer to various sugar-based coatings, including buttercream, fondant, royal icing, and ganache, used to cover and decorate cakes. Icings can be smooth, glossy, or textured, depending on the type. They provide a canvas for intricate decorations, piping, and fondant modeling. Icings are used on a wide range of cakes, from classic birthday cakes with buttercream frosting to fondant- covered wedding cakes. • Sprinkled icing sugar Sprinkled icing sugar, also known as powdered sugar or confectioners' sugar, is a fine, white sugar often sifted or dusted over cakes. Sprinkled icing sugar adds a delicate, snowy appearance to cakes and desserts. It contrasts beautifully with dark cakes and colorful fillings. Sprinkled icing sugar is used on bundt cakes, coffee cakes, and simple sponge cakes for a finishing touch. Main Types of Cake Decorations Description Characteristics Examples of Cakes Where Each Decoration is Used • Whole nuts Whole nut decorations involve placing entire nuts, such as almonds, hazelnuts, or pecans, on cakes. These nuts can be roasted or raw. Whole nuts add a crunchy texture and nutty flavor to cakes. They can be arranged in patterns or clusters for an elegant look. Whole nuts are often found on almond cakes, Italian panettone, and tortes with a nut-based crust. • Crushed nuts Crushed nut decorations involve chopping or grinding nuts into smaller pieces, creating a coarse Crushed nuts provide a nutty, slightly crunchy texture and can be mixed with sugar or spices for added Crushed nuts are commonly used on carrot cakes, hummingbird cakes, and nut-studded coffee cakes for a

texture that can be sprinkled or pressed onto cakes. flavor. They are versatile for decorating. rustic appearance. Question 13 Complete the table below on the main types of savoury and sweet fillings for pastries or breads. • 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. • Identify at least one key characteristic of each pastry or bread filling provided. • Identify at least one example of a pastry where each filling is used. • Identify at least one example of a bread where each filling is used. • 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 • Animal protein Savory fillings containing animal proteins, such as meats like chicken, beef, or ham, are often cooked or seasoned to provide a rich and flavorful taste. They offer a hearty and satisfying quality to pastries or bread, making them suitable for savory dishes. They can be seasoned with herbs and spices for added Chicken pot pies, beef Wellington, and ham and cheese croissants. Sandwich rolls stuffed with roast beef, chicken and mushroom stuffed bread, or ham and cheese bread.

complexity. • Dairy Dairy-based savory fillings often include ingredients like cheese, cream, or butter, contributing to a creamy and indulgent texture. They provide a creamy, rich, and sometimes tangy flavor to pastries and bread, complementing other savory ingredients like vegetables or meats. Cheese Danishes, spinach and feta stuffed pastry, or quiches. Cheesy garlic bread, cream cheese-filled rolls, or buttery brioche with herbs. • Vegetables Vegetable fillings for savory pastries or bread are typically made from a variety of vegetables like spinach, mushrooms, or bell peppers. They can be sautéed or roasted. These fillings add a fresh, earthy, and sometimes slightly sweet taste to the dish. They can be combined with cheeses or other ingredients. Spinach and mushroom turnovers, roasted vegetable tart, or vegetable- stuffed pastry. Stuffed vegetable focaccia, spinach and cheese-filled bread, or roasted pepper bread. • 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 • Cheese Sweet cheese fillings often use cream cheese, ricotta, or mascarpone They provide a creamy, luscious texture and a mild sweetness that pairs well Cheesecake- filled pastries, cheese-filled crepes, or cheese Danish. Sweet cheese-filled buns, cream cheese and berry-stuffed bread, or

blended with sugar and flavorings like vanilla or lemon zest for a creamy and slightly tangy profile. with fruits, chocolates, or nuts in desserts. cheese and cinnamon swirl bread. • Chocolate Chocolate fillings for sweet pastries or bread feature various forms of chocolate, such as chocolate chips, ganache, or cocoa-based fillings. Chocolate fillings offer a rich, decadent, and often intense chocolate flavor that complements a range of sweet pastry or bread options. Chocolate- filled croissants, lava cakes, or chocolate- filled donuts. Chocolate chip bread, chocolate babka, or chocolate- filled brioche. • Cream Sweet cream fillings include pastry cream, whipped cream, or custard, providing a creamy, smooth texture and a subtle sweetness. They add a delicate sweetness and a luxurious, creamy mouthfeel to pastries or bread, enhancing the overall dessert experience. Cream puffs, éclairs, or cream-filled turnovers. Cream-filled sweet bread rolls, Danish pastry filled with pastry cream, or custard-filled bread. • Custard Custard fillings consist of a mixture of eggs, milk, sugar, and flavorings like vanilla or nutmeg, They offer a balanced sweetness and a smooth, custardy consistency, often used to fill pies or Fruit-filled custard tarts, custard-filled donuts, or custard-filled pastries. Sweet bread filled with vanilla custard, almond custard-filled bread, or fruit and

resulting in a silky and creamy texture. pastries. custard stuffed bread. • Fresh fruit Fresh fruit fillings for sweets involve using whole or sliced fruits, like berries, apples, or peaches, either cooked or fresh. They bring a natural, fruity sweetness and juicy, refreshing texture that pairs perfectly with other sweet components. Strawberry- filled pastries, apple turnovers, or berry-filled tarts. Sweet bread with fresh apple slices, berry-filled bread, or peach-stuffed sweet buns. 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 • Crystallised fruit Crystallized fruit fillings use candied fruits like cherries, citrus peel, or ginger, which have been coated in sugar crystals. They contribute a sweet, chewy, and slightly crunchy texture with concentrated fruit flavors, ideal for adding bursts of sweetness. Crystallized cherry-filled cookies, stolen with candied citrus, or fruit-filled puff pastries. Fruit-studded sweet bread with crystallised ginger, candied fruit- filled brioche, or holiday fruitcake. • Fruit purees Fruit puree fillings involve blending fresh or cooked fruits into a smooth, fruity paste, often sweetened and flavored. They offer a vibrant, fruity taste and a velvety texture, perfect for spreading or filling sweet treats. Raspberry- filled donuts, apricot-filled pastries, or fruit puree- filled tarts. Sweet bread with blueberry puree swirls, mango-filled sweet buns, or raspberry- filled bread.

• Whole nuts Whole nuts can be used as sweet fillings in their natural state, such as almonds, pecans, or walnuts, providing a nutty crunch. They offer a rich, nutty flavor and a satisfying crunch, adding texture and flavor to sweet pastries or bread. Almond-filled crescent rolls, pecan-filled cinnamon rolls, or walnut- studded pastries. Nut-filled sweet bread, walnut- studded bread, or almond-filled braided bread. • Crushed nuts Crushed nuts are nuts that have been chopped or ground into smaller pieces, suitable for spreading or mixing into sweet pastries or bread. They provide a nutty, slightly crunchy texture and a nuttiness that enhances the overall flavor of the sweet treat. Hazelnut- filled chocolate cookies, pistachio- filled pastries, or crushed walnut-filled turnovers. Sweet bread with crushed almonds, hazelnut and chocolate chip bread, or pistachio- filled rolls. Question 14 Complete the table below on the main types of pastry or bread decorations. • 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. • Identify at least one key characteristic of each pastry or bread decoration provided. • Identify at least one example of a pastry where each decoration identified is used.

• 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 • Fresh fruits Fresh fruits used as decorations are whole or sliced fruits like strawberries, kiwis, or citrus wedges, added for a burst of color and natural sweetness. They offer a vibrant, fresh, and juicy appearance, enhancing the visual appeal and taste of pastries and bread. Fruit-topped tarts, fruit- filled crepes, or fresh berry-topped cheesecakes. Fruit-topped sweet bread, citrus-infused bread with fresh orange slices, or berry-studded bread. • Preserved fruits Preserved fruits, such as candied cherries, candied citrus peel, or preserved figs, are fruits that have been candied or preserved in sugar syrup. They provide a chewy, sweet, and slightly tangy flavor with a vibrant appearance, often used to add a touch of luxury to desserts. Candied fruit-topped cakes, fruitcake, or preserved fig-filled pastries. Candied citrus peel-studded bread, fruit- filled sweet bread, or holiday fruitcake. • Crystallised fruits Crystallized fruits are fruits that have been coated in sugar crystals and allowed They offer a sweet, slightly crunchy texture with concentrated fruit flavors and a sparkling Crystallized cherry- topped cookies, fruit-filled stolen with crystallized Fruit-studded sweet bread with crystallized ginger, candied fruit-filled brioche, or

to dry, resulting in a sugary, crystalline exterior. appearance, adding a festive touch to baked goods. citrus, or crystallized ginger-filled pastries. holiday fruitcake adorned with crystallized fruits. 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 • Glazes Glazes are glossy, thin coatings made from ingredients like sugar, water, and flavorings, providing a shiny finish and sweetness. They create a polished appearance, lock in moisture, and add a hint of sweetness to pastries or bread, often used to enhance visual appeal. Glazed donuts, fruit tarts with apricot glaze, or Danish pastries with a sweet glaze. Glazed cinnamon rolls, sweet bread drizzled with icing, or honey-glazed buns. • Icings Icings are thicker than glazes and can include powdered sugar, butter, milk, and flavorings, resulting in a creamy, spreadable texture. They offer a smooth, creamy, and often rich sweetness, used for decorating, filling, or covering pastries or bread. Frosted cupcakes, cream-filled pastries with icing, or layered cakes with buttercream icing. Iced cinnamon swirl bread, sweet rolls with cream cheese icing, or brioche topped with a thick icing. • Jellies Jellies are fruit-based spreads made from fruit juice, sugar, and pectin, providing a They add a fruity, slightly gelatinous texture and a concentrated fruit flavor, commonly Jelly-filled donuts, fruit- filled turnovers, or jelly-topped thumbprint cookies. Sweet bread with a layer of fruit jelly, jelly-filled buns, or fruit-filled braided

fruity, translucent layer of sweetness. used for filling pastries or bread. bread. • Sprinkled icing sugar Sprinkled icing sugar, also known as powdered sugar or confectioners' sugar, is a finely ground sugar often dusted over baked goods. It adds a delicate sweetness and a snowy appearance to pastries or bread, enhancing their visual appeal and providing a touch of sweetness. Beignets with powdered sugar, powdered sugar-dusted scones, or powdered sugar-topped fruit pies. Sweet bread rolls with a light dusting of powdered sugar, powdered sugar- topped coffee cakes, or fruit-filled bread with a sugar sprinkle. • Meringue Meringue is a light, airy mixture made from beaten egg whites and sugar. It can be cooked to different degrees, resulting in varying textures, from soft to crisp. Meringue is known for its sweet, delicate, and slightly chewy or crispy texture, depending on how it's prepared. It adds a sweet, airy, and visually appealing element to pastries. Meringue- topped pies, such as lemon meringue or chocolate meringue, pavlova with meringue and fresh fruit, or meringue- filled tartlets. Meringue is not commonly used in bread recipes due to its delicate texture. It is more commonly associated with pastry and dessert applications. 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

• Whole nuts Whole nuts are whole, intact nuts that have not been broken or crushed. They can include a variety of nuts like almonds, walnuts, pecans, or hazelnuts. Whole nuts are characterized by their crunchy and nutty texture. They are often used as toppings or fillings in pastries and bread to add a pleasant crunch and a rich, nutty flavor. Whole nuts can be used as decorative toppings on cakes, pies, and tarts. For example, almond slices on top of an almond croissant or whole pecans in a pecan pie. In bread, whole nuts can be used as inclusions, providing both texture and flavor. For instance, walnut bread with whole walnuts scattered throughout the loaf. • Crushed nuts Crushed nuts are nuts that have been broken into smaller pieces or crushed into granules. They can be finely or coarsely crushed depending on the desired texture. Crushed nuts offer a textural contrast in pastries and bread, ranging from a fine crumb-like texture to larger nutty pieces. They add a nutty flavor and can be used in various applications. Crushed nuts are often used as fillings, coatings, or mixed into batters for pastries like nut-filled cookies, baklava with crushed pistachios, or as a crust for cheesecakes. Crushed nuts can be incorporated into bread dough to add both texture and flavor, such as multigrain bread with crushed sunflower seeds or walnut bread with coarsely crushed walnuts. Question 15 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. • Identify the dish that Gemma must plate. Gemma must plate a dish of Strawberry Profiteroles for the three guests. • Identify the three requirements that Gemma must consider when choosing the plating method to use. • Ensuring Stability: Gemma needs to make sure that no items on the plate will fall around when it is being moved. This means arranging the components in a way that they stay in place during transportation. • Ease of Handling: The plating method should make it easy for the waitstaff to carry the plate. It should be convenient to hold and serve to the guests without any risk of spills or accidents. • Guest-Friendly Portions: Gemma should arrange the components in a way that makes it easy for the three guests to each take two servings of the dish. This involves portioning and presentation that allows for convenient sharing among the diners. • Identify the plating method Gemma must use to meet the requirements. To meet the requirements of ensuring stability, ease of handling, and guest-friendly portions for the platter of strawberry profiteroles, Gemma should use a circular or oval platter with a decorative rim . Here's why this plating method meets the requirements: 1. Ensuring Stability: The rim of the circular or oval platter will help keep the items, including the choux pastries and fresh strawberry topping, neatly contained within the plate's boundaries. This reduces the risk of items falling around when the plate is being moved.

2. Ease of Handling: Circular or oval platters usually have a flat base and are designed for easy handling by waitstaff. They can securely carry the plated dish to the table without any balancing issues. 3. Guest-Friendly Portions: The circular or oval shape allows Gemma to evenly distribute the six choux pastries and fresh strawberry topping around the plate, ensuring that each guest can easily access two servings of the dish. This arrangement promotes easy sharing among the diners. Overall, a circular or oval platter with a decorative rim provides an aesthetically pleasing and practical solution to meet Gemma's plating requirements for the strawberry profiteroles. • 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. Gemma should use a circular or oval platter with a decorative rim because it ensures stability by containing the items within the plate's boundaries. This plating method is easy for waitstaff to handle and serves portions that make it convenient for each guest to enjoy two servings of the dish, enhancing the overall dining experience. 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. • Identify the dish that Gemma must plate. Gemma must plate a New York-style cheesecake with strawberry slices and fresh strawberry sauce. • Identify the three requirements that Gemma must consider when choosing the

plating method to use. • Ensuring that no items will fall around on the plate when it is being moved. • Making it easy for the waitstaff to carry the plate. • Making it easy for the customer to see each component of the dish on the plate • Identify the plating method Gemma must use to meet the requirements. Identify the plating method Gemma must use to meet the requirements. • 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. Gemma must use the "Well Plating" method to meet the requirements because it offers a structured arrangement that ensures the components won't fall around during movement. By creating a well or depression in the center of the plate, she can place the cheesecake portion securely, arrange the strawberry slices neatly around it, and pour the fresh strawberry sauce into the well. This method ensures stability, easy handling for waitstaff, and clear visibility of each component for the customer. Question 16 • Answer the items below about food safety. • 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 • Cakes Store cakes in a cool, dry place, preferably in an airtight container or wrapped in plastic wrap to prevent moisture loss and maintain freshness. • Pastries Keep pastries in an airtight container or sealable bag to prevent moisture absorption, and store them in a cool, dry place or the refrigerator for longer shelf life.

• Breads Store bread in a bread box, paper bag, or plastic wrap, maintaining a cool room temperature or refrigerating it to prevent drying out and mold growth. • Re-usable by-products Keep any reusable by-products like cake decorations in airtight containers or sealed bags to prevent exposure to air and maintain their quality. • In your own words, describe how to avoid cross-contamination between the food items during storage. To avoid cross-contamination during storage: Ensure that each food item is stored separately in its own designated container or wrapped securely to prevent any direct contact between different food items. This helps prevent the transfer of flavors, odors, or contaminants from one item to another. Question 17 Complete the tables by identifying the following for each equipment: • The main function of each equipment • At least one feature of the equipment related to the identified function • 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 • Oven The oven is Thermostat and 1. Preheat

primarily used for heating, baking, roasting, and broiling food items by providing controlled, even, and consistent heat. temperature control knobs: Ovens have a built-in thermostat and temperature control knobs that allow users to set and maintain specific cooking temperatures. This feature ensures that the oven provides the desired level of heat for cooking or baking. Carefully: Always preheat the oven to the desired temperatur e before placing food inside. This ensures even cooking and prevents undercooki ng. 2. Use Oven Mitts or Gloves: When handling hot trays, bakeware, or dishes, use oven mitts or heat- resistant gloves to protect your hands from burns or scalds. 3. Avoid Overloadin g: Do not overcrowd the oven with too many dishes or trays, as this can obstruct proper

airflow and heat circulation. Leave enough space for heat to circulate around each item. • Stove top The stove top, also known as a cooktop or range, is used for cooking various types of food in pots and pans. It provides direct heat to cook, simmer, boil, sauté, and fry ingredients. Burners and heat control knobs: Stove tops have multiple burners, each with its own heat control knob. These knobs allow users to adjust the intensity of the heat produced by each burner, providing precise temperature control for different cooking methods. 1. Check for Gas Leaks (Gas Stove): If you have a gas stove, regularly inspect the gas connections for leaks. You can do this by applying a soap and water solution to the connections and looking for bubbles. If you detect a leak, turn off the gas supply and seek professional assistance. 2. Use Ventilation: When cooking, especially

when using high heat, turn on the kitchen ventilation system or open windows to remove cooking odors, steam, and fumes. 3. Stay Attentive: Never leave the stove unattended while it's in use. Fires can start quickly if food boils over or oil overheats. Stay in the kitchen when cooking. Equipment Main Function of the Equipment Feature of the Equipment Related to Function Identified Safety Practice You Must Follow When Using the Equipment • Food processor A food processor is a versatile kitchen appliance designed to perform Interchangeable Blades and Discs: Food processors come with a set of interchangeable blades and discs 1. Read the Manual: Familiarize yourself with the food processor's user manual

various food preparation tasks, including chopping, slicing, shredding, pureeing, mixing, and kneading. It simplifies and speeds up the process of preparing ingredients for cooking or baking. that can be used for different tasks. For example, there are blades for chopping, slicing, and dough mixing. This feature allows users to customize the equipment for specific food preparation needs. and safety instructions. Different models may have unique features and operating procedures. 2. Assemble Correctly: Ensure that all parts of the food processor are correctly assembled before using it. The bowl, lid, and blades should be properly locked into place to prevent accidents. 3. Handle Blades with Care: When inserting or removing blades and discs, handle them with caution. They are extremely sharp. Use a tool or a cloth to handle them, not your bare hands.

• Stand mixer A stand mixer is a kitchen appliance designed for mixing and combining ingredients for baking and cooking. It can handle various tasks, including mixing dough, beating eggs, whipping cream, and more. The main function is to automate and facilitate mixing and kneading processes, saving time and effort in the kitchen. Planetary Mixing Action: Stand mixers typically employ a planetary mixing action. This means the mixing attachment (beater, whisk, or dough hook) rotates on its own axis while also moving around the inside of the mixing bowl. This dual motion ensures even and thorough mixing of ingredients. 1. Read the Manual: Familiarize yourself with the stand mixer's user manual and safety guidelines. Different models may have unique features and operating procedures. 2. Assemble Correctly: Ensure that all parts of the stand mixer are correctly assembled before use. The mixing bowl, mixing attachment, and safety features should be properly secured. 3. Start at Low Speed: When turning on the mixer, start at a low speed setting, especially when using the whisk or beater attachment.

This prevents ingredients from splattering out of the bowl. Assessment 2 – Coversheet Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work. Student and Submission Details Student Name Student ID Unit Code and Name SITHCCC041 Produce cakes, pastries and breads Date of submissio n STUDENT DECLARATION I declare that

• This assessment is my own work. • None of this work has been completed by any other person. • I have not cheated or plagiarized the work or colluded with any other student/s. • I have correctly referenced all resources and reference texts throughout these assessment tasks. • I understand that if I am found to be in breach of policy, disciplinary action may be taken against me. Student Signature: Assessor to complete Assessment 2 Assessment Result Date Type Of Submission Assessment 2 ( Practical project) □ S (Satisfactory) □ NYS (Not Yet Satisfactory) □ DNS (DID Not Submit) 00/00/000 0 First submission First re-submission Second re-submission Assessor feedback Assessor Name Assessor Signature: Assessment 2 – Practical Project Assessment This assessment meets the following Performance criteria Satisfact ory Unsatisfact ory Not Prese nt 1.Select ingredient s. 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies

for spoilage or contamination prior to preparation. 2.Select, prepare and use equipment . 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredient s. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2 Weigh and measure ingredients and create portions according to recipe. 3.3. Prepare, cut and portion ingredients according to recipe and cooking style. 3.4. Minimise waste to maximise profitability of food items prepared. 4. Cook cakes, pastries and breads 4.1 Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics. 4.2 Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3 Select baking conditions required oven temperature and bake cakes, pastries and breads 4.4 Cool in appropriate conditions to retain optimum freshness and product characteristics. 5. Decorate, Present and store cakes, pastries and breads 5.1. Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipe

5.2. Visually evaluate cakes, pastries and breads and adjust presentation before displaying • Use suitable service-ware to present cakes, pastries and breads according to organisational standards. 5.4 Display and store cakes, pastries and breads and re- usable by-products in appropriate conditions to retain optimum freshness and product characteristics 5.3. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost- reduction initiatives This assessment meets the following Performance Evidence Satisfact ory Unsatisfact ory Not Prese nt follow standard recipes to produce and decorate at least one of each of the following cakes or sponges: • fat-based • butter base • oil base • 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): • cream • custard • fresh fruit • jams • mousse • 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): • chocolate • fresh, preserved or crystallised fruits • glazes and jellies • icings • sprinkled icing sugar • whole or crushed nuts • 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 • 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): • savoury fillings: • animal protein • dairy • vegetable 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): • fresh, preserved or crystallised fruits • glazes

• icings • jellies • sprinkled icing sugar • meringue • whole or crushed nuts • follow standard recipes to produce each of the following types of bread: • bread rolls or baguettes using basic dough • brioche • foccacia • flat bread • sourdough • use appropriate preparation and cookery processes from the list in the knowledge evidence when producing the above cakes, pastries and breads • 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. This assessment meets the following Foundation Skills: Satisfacto ry Unsatisfact ory Not Presen t Reading • locate information in standard recipes to determine food preparation requirements • locate and read date codes and rotation labels on food products . Numeracy skills • determine cooking times and temperatures Problem solving skills • Evaluate quality of ingredients and finished cakes, pastries and breads and make adjustments to ensure a quality product • adjust taste, texture and appearance

of food products according to identified deficiencies. Planning and organizing skills • efficiently sequence the stages of food preparation and production. Assessment 2 – Practical assessment Required documents and equipment: • Albright Commercial Kitchen with access to all the equipment and ingredients. • Recipes. • Chef Uniform. • Chef Equipment and tool. Planning the assessment • Recommended date for assessment. • Signature. • You must: • Complete the assessment and submit within due timeline. • Your assessor will provide feedback. Evidence specifications: To complete the assessment, you will be required to submit the following evidence before the due date specified by the assessor: • Completed the Workflow Plan for each Practical Demonstration Session. • Cook and present all the menu items for each session and present to assessor. • Provide photos for each sessions. • Complete and sign the cover sheet for the assessment task. Evidence submission: • Documentation can be submitted electronically. • Your assessor will record the assessment outcome on the assessment cover sheet. Practical Demonstration instructions You will complete this in the Albright training kitchen. Your assessor will taste meals and provide feedbacks. You must prepare finish food production: • Within commercial time constraints and deadlines. • Reflecting required quantities to be produced. • Demonstrating portion control procedures. • Responding to special customer requests and dietary requirements. At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session. As per the criteria from performance evidence, your assessor will provide you standard recipe cards. Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask your assessor.

Task 1: Complete Mise En Place Activities ASSESSMENT INSTRUCTIONS While being observed by your assessor, complete all mise en place activities for at least six dishes you must prepare and present in your workplace. STEPS TO TAKE • Access and review the following: • Menu • Standard recipes of at least six dishes you must prepare and present • Mise en place lists for at least six dishes • Temperature checking • Ensure the following are met: • Food quality • Food freshness • Food stock rotation requirements • Follow guidelines for handling food and the food safety practices for spoilt and contaminated food items • Consult the equipment manufacturer instructions for equipment used in recipes • Confirm food preparation requirements of at least six dishes. The six dishes must allow you to use all the following at least once: • preparation and cookery processes 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 • 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

• sifting dry ingredients • whisking, folding, piping and spreading • Prepare the ingredients • Prepare equipment safely • Process the ingredients prepared This must include: • Weighing the ingredients • Measuring the ingredients • Creating required portions YOU WILL BE ASSESSED ON YOUR • Practical knowledge of different cookery methods and major food types • Practical skills relevant to preparing ingredients as per food preparation requirements YOUR ASSESSOR WILL • Organise resources required for you to complete this assessment. • Advise you on the time and location of the assessment. • Discuss with you the practical skills needed to complete the assessment. • Address your queries and concerns regarding this task. Task 2: Prepare and Present Cakes or Sponges ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare and present at least four cakes or sponges. STEPS TO TAKE • Access and review the following you will use in this task: • Standard recipe of at least four cakes or sponges identified in Workplace Assessment Task 1 . • Your organisation’s documents with information on: • The scope of your responsibility in making changes to each of the cakes or sponges prepared

• Presentation requirements for each of the cakes or sponges prepared • Organisational food safety plan containing guidelines on: • Handling food items or ingredients • Storing and disposing of food surplus and by-product • Organisation’s safety data sheets (SDS) for cleaning agents and chemicals • Prepare each cake or sponge based on their standard recipes. • Select and use appropriate cookery methods for each cake or sponge. • Cook each cake or sponge based on the standard recipe’s requirements. • Cool each baked cake or sponge in appropriate environmental conditions. • Apply fillings, icings and decorations for each cake or sponge based on the standard recipe. • Plate and present each cake or sponge produced based on organisational requirements. • Clean the work area, food surplus and by-products. YOU WILL BE ASSESSED ON YOUR • Practical knowledge of the requirements from standard recipes of cakes or sponges and fillings • Practical skills relevant to preparing and presenting each cake or sponge based on the standard recipe OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. I MPORTANT: Each Observation Form in Workplace Assessment Task 2 refers to each of the cakes or sponges outlined in the preliminary task. The Observation Form to be used by your assessor must correspond to each cake or sponge you will be preparing and presenting in this task. YOUR ASSESSOR WILL

• Organise workplace resources required for you to complete this assessment. • Advise you on the time and location of the assessment. • Discuss with you the practical skills listed in the Observation Form prior to the assessment. • Address your queries and concerns regarding this task. Task 3: Prepare and Present Pastries ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare and present at least four pastries. STEPS TO TAKE • Access and review the following you will use in this task: • Standard recipes of at least four pastries identified in Workplace Assessment Task 1 . • Your organisation’s documents with information on: • The scope of your responsibility in making changes to each of the pastries prepared • Presentation requirements for each of the pastries prepared • Organisational food safety plan containing guidelines on: • Handling food items or ingredients • Storing and disposing of food surplus and by-product • Organisation’s safety data sheets (SDS) for cleaning agents and chemicals • Prepare each pastry based on their standard recipes. • Select and use appropriate cookery methods for each pastry. • Cook each pastry based on the standard recipe’s requirements. • Cool each baked pastry in appropriate environmental conditions. • Apply fillings, icings and decorations for each pastry based on the standard recipe. • Plate and present each pastry produced based on organisational requirements. • Clean the work area, food surplus and by-products.

YOU WILL BE ASSESSED ON YOUR • Practical knowledge of the requirements from standard recipes of pastries and fillings • Practical skills relevant to preparing and presenting each pastry based on the standard recipe OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 3 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. IMPORTANT: Each Observation Form in Workplace Assessment Task 3 refers to each of the pastries outlined in the preliminary task. The Observation Form to be used by your assessor must correspond to each pastry you will be producing and presenting in this task. YOUR ASSESSOR WILL • Organise workplace resources required for you to complete this assessment. • Advise you on the time and location of the assessment. • Discuss with you the practical skills listed in the Observation Form prior to the assessment. • Address your queries and concerns regarding this task. Task 4: Prepare and Present Breads ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare and present at least six breads. STEPS TO TAKE • Access and review the following you will use in this task: • Standard recipe of at least five breads identified in Workplace Assessment Task 1 . • Your organisation’s documents with information on: • The scope of your responsibility in making changes to each of the breads prepared • Presentation requirements for each of the breads prepared

• Organisational food safety plan containing guidelines on: • Handling food items or ingredients • Storing and disposing of food surplus and by-product • Organisation’s safety data sheets (SDS) for cleaning agents and chemicals • Prepare the dough for each bread based on their standard recipes. • Select and use appropriate cookery methods for each bread. • Bake each bread based on the standard recipe’s requirements. • Cool each baked bread in appropriate environmental conditions. • Plate and present each bread produced based on organisational requirements. • Clean the work area, food surplus and by-products. YOU WILL BE ASSESSED ON YOUR • Practical knowledge of the requirements from standard recipes of breads • Practical skills relevant to preparing and present each bread based on the standard recipe OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 4 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. IMPORTANT: Each Observation Form in Workplace Assessment Task 4 refers to each of the breads outlined in the preliminary task. The Observation Form to be used by your assessor must correspond to each bread you will be producing and presenting in this task. YOUR ASSESSOR WILL • Organise workplace resources required for you to complete this assessment. • Advise you on the time and location of the assessment. • Discuss with you the practical skills listed in the Observation Form prior to the assessment. • Address your queries and concerns regarding this task.

Task 5: Clean Workspace ASSESSMENT INSTRUCTIONS While being observed by your assessor, clean the workspace you used following the bellow steps: STEPS TO TAKE • Access and review: • Guidelines relating to the following: • Food disposal • Food storage • Safety data sheets (SDS) for cleaning agents and chemicals • Cleaning schedules • Environmental considerations for disposing of or storing surplus and re-usable by- products • Cost reduction initiatives related to disposing of or storing surplus and re-usable by-products at your workplace • Identify the following: • Surplus dishes to be stored or disposed of • Surplus ingredients to be stored and disposed of • Store the following: • Surplus dishes that can be stored • Surplus ingredients that can be store • Clean the workspace following your assessor’s instructions. YOU WILL BE ASSESSED ON YOUR • Practical knowledge of disposing of or storing surplus and reusable by-products • Practical skills relevant to cleaning work area YOUR ASSESSOR WILL • Organise resources required for you to complete this assessment. • Advise you on the time and location of the assessment.

• Discuss with you the practical skills needed to complete the assessment • Address your queries and concerns regarding this task. Workflow ASSESSMENT INSTRUCTIONS Record the action required to complete the six dishes following the steps bellow: STEPS TO TAKE • You are required to list tasks for mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste. • You are required to identify suitable cooking method for each dish and identify temperature. • You are required to write step by step plan for how you produce items from menu using logical flow to put the final dish. • Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards. • Identify any possible problem with cooking process and corrective action to be taken. • Tasks for colleagues if working in group. • Identify cutlery and crockery required for presentation and serving temperature for Dish • Record the end of service procedures YOU WILL BE ASSESSED ON YOUR • Practical knowledge of disposing of or storing surplus and reusable by-products • Practical skills relevant to cleaning work area YOUR ASSESSOR WILL • Organise resources required for you to complete this assessment. • Advise you on the time and location of the assessment. • Discuss with you the practical skills needed to complete the assessment • Address your queries and concerns regarding this task.

SITHCCC041 - Workflow Recipe Names Date Serves & Time Task n Task (Description) in short Equipment Used Adjustments

End of service procedures Equipment Adjustments

To complete this task, you are required to take at least 1 photo of yourself with each dish during each Practical Demonstration and affix them bellow.

Assessor Observation Checklist Section A: Pre-Production Preparation Student Name: Criteria Description/ Performance Indicator Competent? Identifying the production requirement and calculating ingredient as per the recipe and production requirement (Ref to Table A in the Worksheet) Product wise ordered/ production quantity recorded correctly  Yes  No Amount of ingredient quantity requirement adjusted and recorded correctly as per food preparation list and the recipes  Yes  No Ingredients are accurately measured as per the revised recipe  Yes  No Ingredients segregated and paired as per the sequencing of the recipe  Yes  No Ingredients identified, selected, and checked for quality as per the recipe and production requirement Ingredients checked to confirm quantity and quality against recipe (Table A of the Worksheet)  Yes  No Correct ingredients have been selected from the stores  Yes  No Stock rotation requirement has been followed (FIFO/LIFO)  Yes  No Fresh and quality stocks have been used (Spoiled/Rotten/contaminated stocks were not used)  Yes  No Both wet and dry ingredients are accurately weighed and measured as per the revised recipe  Yes  No Ingredients are sorted and assembled as per the sequencing of the recipe  Yes  No Equipment and WHS issues identified, and readiness inspected (Ref to Table B and C in the Worksheet) Required equipment’s were identified correctly and checked for readiness (Table B and C of the worksheet)  Yes  No Work health & safety and food safety requirements are identified (Table C)  Yes  No Personal protective equipment identified correctly and checked for readiness (Table C)  Yes  No

Section B: Pre to Post-Production Activities Criteria Description/ Performance Indicator Competent? Preparing equipment’s and Work Area including cleaning, food safety and workplace health and safety (See Production Policy Procedures for the details). Work area, tools and equipment were safely assembled and cleaned before using them  Yes  No Identify and use suitable type and size of equipment to meet production requirements  Yes  No Food handling equipment were sanitised before used as per MSDS  Yes  No Tools and equipment were used safely as per the SOP and other instructions.  Yes  No Personal hygiene was maintained throughout the production period.  Yes  No Personal protective equipment was used while working.  Yes  No Work area, tools and equipment were cleaned after using them.  Yes  No Suitable cleaning chemicals and materials were used.  Yes  No Waste Management (See Production Policy Procedures if needed for the food handling and2 management policy). Re-usable ingredients or items are identified, wrapped, labelled, and stored correctly as per organisational procedures.  Yes  No Disposed unusable wastes in the correct bin.  Yes  No Recycling materials disposed in recycling bin.  Yes  No Waste was effectively reduced of the scheduled quantity. If so, has been kept for reuse wherever applicable.  Yes  No Workplace records were maintained Student’s worksheet and/or daily production sheet has been used  Yes  No Section C: Production Activities (Tick if satisfactory)-CAKES CARRO T CAKE COFFEE MADEIR A CAKE CHOCOLAT E AND MIXED BERRY ROULADE PISTACHIO GENOESE SPONGE FIADON E Criteria Description/ Performance Indicator 1. Cook Cakes and sponges Ingredients were measured correctly for the required quantity Cooking methods used as per the recipe to prepare cakes, sponges and

fillings Oven temperature set as per the recipe or product type Cakes and sponges were loaded into the oven as per the recipe and product requirement Baking process was monitored to confirm the colour, consistency, and stability Products were unloaded safely without any damage and transferred to cooling rack as per the recipe instructions Cakes were cooled either at room temperature or in the refrigerator or cool room to obtain required characteristics as per the recipe 2. Adjustmen t Student was able to make food quality adjustments as instructed by the assessor or recipe instructions (assessor to ask student to make at least one adjustment) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A Student was able to prepare the cake and sponge with the special requirement as instructed. (at least one) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A 3. Decorate , present and store cakes Finishing ingredients are measured, prepared and assembled as needed by the recipe and products type Cakes and sponges were portioned and plated for practicality of service and customer consumption Appropriate fillings were used to enhance taste of cakes and sponges

Appropriate icings and decorations were used to enhance appearance of cakes and sponges N/A Cakes and sponges are artistically evaluated as instructed before being presented to the customer or display (student to adjust presentation if required) Suitable service ware used to attractively present the cakes and sponges cakes and sponges are presented and showcased in either refrigerated cabinets or at room temperature subject to the recipe/assessor instructions cakes and sponges are stored in cool or room temperature for further use subject to the recipe and/or food safety standards of the organisation Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A 4. Completin g required quantity on time Students completed the production as per the given/required time Students completed the production as per the required quantity/volume/sha pe Section D: Production Activities (Tick if satisfactory) - PASTRIES MUSHROOM , GRUYERE QUICHE SMORES TARTS PARIS BREST LINZER TORTE CREAM HORN Criteria Description/ Performance Indicator 1. Cook Pastries. Ingredients were measured correctly for the required quantity Pastes were prepared as per the recipes provided

Cooking methods used as per the recipe to prepare pastries and fillings Oven temperature set as per the recipe or product type Pastry products were loaded into the oven as per the recipe and product requirement Baking process was monitored to confirm the colour, consistency, and stability Products were unloaded safely without any damage and transferred to cooling rack as per the recipe instructions Pastries and pastry products were cooled either at room temperature or in the refrigerator or cool room to obtain required characteristics as per the recipe 2. Adjustment Student was able to make food quality adjustments as instructed by the assessor or recipe instructions (assessor to ask student to make at least one adjustment) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A Student was able to prepare the pastry and pastry products with the special requirement as instructed. (at least one) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A 3. Decorate, present and store pastry products Finishing ingredients are measured, prepared and assembled as needed by the recipe and products type Pastries were portioned and plated for practicality of service and customer consumption Appropriate fillings were used to enhance taste of the pastries Pastries are artistically evaluated as instructed before being presented to the customer or display (student to adjust presentation if required) Suitable service ware used to attractively present the pastries

Pastries are presented and showcased in either refrigerated cabinets or at room temperature subject to the recipe/assessor instructions Pastries are stored in cool or room temperature for further use subject to the recipe and/or food safety standards of the organisation Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A 4. Completing required quantity on time Students completed the production as per the given/required time Students completed the production as per the required quantity/volume/shape Section E: Production Activities (Tick if satisfactory)- BREADS BREA D ROLL BRIOCHE TROPEZIENN E FENNEL AND ROSEMARY SOURDOUG H OLIVE OIL AND SUNDRIE D TOMATO FOCACCI A ALOO PARATH A Criteria Description/ Performance Indicator 1. Cook Breads Ingredients were measured correctly for the required quantity Dough (including yeast-based) were prepared and shaped as instructed in the recipe Cooking methods used as per the recipe to prepare br ead fillings Oven temperature set as per the recipe or product type Bread products were loaded into the oven as per the recipe and product requirement N/A Baking process was monitored to confirm the colour, consistency, and stability N/A Products were unloaded safely N/A

without any damage and transferred to cooling rack as per the recipe instructions Breads were cooled either at room temperature to obtain required characteristics as per the recipe N/A 2. Adjustmen t Student was able to make food quality adjustments as instructed by the assessor or recipe instructions (assessor to ask student to make at least one adjustment) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A Student was able to prepare breads with the special requirement as instructed. (at least one) Yes N/A Yes N/A Yes N/A Yes N/A Yes N/A 3. Decorate , present and store breads Finishing ingredients are measured, prepared and assembled as needed by the recipe and products type Appropriate fillings were used to enhance taste of the breads N/A N/A N/A Breads are artistically evaluated as instructed before being presented to the customer or display (student to adjust presentation if required) Suitable service ware used to attractively present the breads Breads are presented and showcased in either refrigerated cabinets or at room temperature subject to the recipe/assessor instructions N/A Breads are stored in cool or room temperature for further use subject to the recipe and/or Yes N/A Yes N/A Yes N/A Yes N/A N/A

food safety standards of the organisation 4. Completin g required quantity on time Students completed the production as per the given/required time Students completed the production as per the required quantity/volume/sha pe Record of Assessment Instructions: This section is to be completed by your assessor. Assessment Details Candidate Course Code Unit of Competency SITHCCC041 Produce cakes, pastries and breads Assessor Name Assessment Activity Satisfactory Needs more evidence Knowledge Assessment Knowledge Assessment Question 1 ☐ ☐ Knowledge Assessment Question 2 ☐ ☐ Knowledge Assessment Question 3 ☐ ☐ Knowledge Assessment Question 4 ☐ ☐

Knowledge Assessment Question 5 ☐ ☐ Knowledge Assessment Question 6 ☐ ☐ Knowledge Assessment Question 7 ☐ ☐ Practical Assessment Task 1 Complete Mise En Place Activities ☐ ☐ Task 2: Prepare and Present Cakes or Sponges ☐ ☐ Task 3: Prepare and Present Pastries ☐ ☐ Task 4: Prepare and Present Breads ☐ ☐ Task 5: Clean Workspace ☐ ☐ Assessor’s Comments Remarks/feedback Details of further evidence required Please tick the appropriate box. Yes No Comments and further action required are noted in the Learner Assessment Pack ☐ ☐ Results discussed and agreed to by the candidate You have the right to appeal the outcome of your assessment. ☐ ☐ The Candidate is ☐ Competent ☐ Not Yet Competent Assessor’s signature Date signed I further confirm that I have verified the candidate’s submissions by contacting the candidate’s supervisor and/or observer whose names appear in the Supervisor/Observer

Verification Log above. After reassessment, the Candidate is: ☐ Competent ☐ Not Yet Competent Assessor’s signature Date signed Candidate’s Comments The signature confirms that I have submitted all my own work, and agree with the assessment decision and feedback. Candidate’s signature Date signed