SITHCCC019

Introduction The assessment tasks for SITHCCC019 Produce cakes, pastries and breads are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements

SIT30816 Certificate III in Commercial Cookery

• chocolate • coloured and flavoured sugar • fresh, preserved or crystallised fruits • fruit purées • glazes • icings • jellies • sprinkled icing sugar • whole or crushed nuts • appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings • appropriate environmental conditions for storing cakes, pastries, breads and reusable by-products of their preparation to: • ensure food safety • optimise shelf life • mise en place requirements for producing cakes, pastries and breads and fillings • safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads. Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be: • an industry workplace • a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: • fixtures and large equipment: • commercial grade work benches (1.5 m/person)  commercial: • blenders and food mills • food processors • planetary mixers • commercial ovens with trays (one per two persons)  commercial refrigeration facilities: • cool room Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 5 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

• staff and customers in an industry workplace during the assessment process; or • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 8 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 13 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 11 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on: • where this task should be completed • the maximum time allowed for completing this assessment task • whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 12 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 1: Provide a brief description for each of the following. Cakes Description White cake White cake is mostly vanilla flavour and made without the use of egg yolk. It is mostly made of egg whites only, and sometimes combine shortening and butter to get a purer white colour to the cake layer, Yellow cake Yellow cake   doesn't get its golden hue from food dyes, but from the vibrant colour of egg yolks . This cake uses whole eggs rather than separated egg whites, which makes the cake rich and tender Basic aerated sponge Basic aerated Sponge cakes   contain a small amount of fat, which comes from the use of whole eggs (egg yolk) . These cakes are richer and more flavourful than angel food cakes. In general, sponge cakes are prepared using a combination of a batter and foam. The batter is prepared by beating the flour, egg yolks, and half of the sugar. Cheesecake cheesecake,   a dessert consisting of a thick, creamy filling of cheese, eggs, and sugar over a thinner crust and topped with sweet or sometimes salty items . Mousse cake The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. It's   smooth, velvety, and extraordinarily decadent . This cake has loads of chocolate from top to bottom. The cool, rich texture makes it great for any special occasion or holiday. Friands The principal ingredients are   almond flour ,   egg whites ,   butter , and   powdered sugar . A friand typically has additional flavorings such as   coconut ,   chocolate ,   fruit , and   nuts . It is baked in small moulds, typically oval or   barquette   in shape. French financiers do not have additional flavorings Fruit cake Fruitcake (or fruit cake or fruit bread) is   a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits . In the United Kingdom, certain rich versions may be iced and decorated. Génoise sponge Genoise is   a classic sponge cake enriched with butter and egg yolk and, with its mild flavor, is often used as a base for European-style tortes and cream-filled cakes . To that end, it's nearly always brushed with a flavored syrup, which helps keep it moist and adds a complementary flavor to the finished cake. Madeira cake Madeira cake was developed as an accompaniment to this favorite alcoholic beverage. This type of cake is dense, moist, and rich in flavor. The main ingredients are very simple, usually consisting only of   butter, sugar, eggs, and flour . Lemon curd, which is sometimes used to top Madeira

cake. Meringues It is a type of candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from   whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar . Muffins Muffins are   single-serving quick breads, which rise with the help of baking soda or baking powder and eggs instead of yeast . They tend to be sweet and somewhat moist, but heavier than a cake or cupcake. Muffins are baked in a pan with cup-sized indentations. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 13 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Cakes Description Swiss roll A Swiss roll is   a type of cake that typically consists of a thin layer of vanilla sponge cake rolled around strawberry or raspberry jam . Newer interpretations—like the chocolate Swiss roll—incorporate flavored cakes and fillings made of buttercream, whipped cream, chocolate ganache, fudge, or marshmallow. Question 2: Provide a brief description for each of the following. Pastries Description Choux pastry a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell , used to make éclairs, profiteroles, cream puffs, and other filled pastries. Croissant A croissant is   a buttery, crescent-shaped French pastry . Good croissants are light, flaky, and delicately sweet. Enjoy one with a cup of coffee — preferably while sitting in a charming Parisian cafe. Danish pastry a light, rich, flaky pastry, especially a puff paste, leavened with yeast and often filled with cheese, nuts and raisins, custard, or fruit . Puff pastry Puff pastry is   a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough . The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required Short crust Shortcrust pastry is   a French-style dough with a crumbly, biscuit-like texture . This style of dough is "short" because the amount of flour is usually double the amount of fat, allowing it to break apart more easily than American- style pie dough (a closer ratio of flour to fat). Shortcrust pastry Shortcrust pastry is   a French-style dough with a crumbly, biscuit-like texture . This style of dough is "short" because the amount of flour is usually double the amount of fat, allowing it to break apart more easily than American- style pie dough (a closer ratio of flour to fat). Strudel   a pastry made from a thin sheet of dough rolled up with filling and baked . Examples: Strudels are usually made with high-gluten flour to increase the malleability of the dough. " Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 14 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 3: Provide a brief description for each of the following. Breads Description Baguette A baguette is made of wheat flour, yeast, salt, and water. It is characterized by the crisp and crunchy crust but is soft inside. Baguette is widely known for its taste and texture; it is usually baked in a stone oven. Bath bun The Bath bun is   a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking .   Fruit bun Fruit buns are   a type of sweet roll made with fruit, fruit peel, spices and sometimes nuts . Bread rolls A bread roll is   a small, often round loaf of bread served as a meal accompaniment   (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves Hot cross buns A hot cross bun is   a spiced sweet bun usually made with fruit, marked with a cross on the top Unleavened breads Unleavened bread is   any of a wide variety of breads which are prepared without using rising agents such as yeast . Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 15 of 34 V1.0:

May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Question 4: Identify at least one cake, pastry or bread that commonly includes each filling below. Filling Cake, pastry or bread Bacon Maple bacon upside down cake, puff pastry, cobblestone bread Cheese Cheesecake, Turkish Borek, cottage cheese bread rolls Fish Fish cake, Empanadas, kalakukko Ham Ham and cheese bread, savory cake with ham and cheese, ham and cheese puff pastry Meat Bourkas pastry, meatloaf cake, beef bread Poultry Braided chicken bread, Swedish sandwich cake, Brazilian pasteis pastry Vegetables Vegetable puff pastry, carrot cake, garlicky bread. Chocolate Chocolate cake, chocolate filled bread, Nutella stuffed pastry Cream Cream chesse cake, cream buns bread, cream puffs Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 16 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

Custard Creme patissiere pastry, apple and custard cake, custard buns Fresh or crystallised fruit and fruit purées Fruit cake, resin bread, almond pastry Meringue Meringue cake,cloud bread, lemon tarts Whole or crushed nuts Bakalava pastry, resin bread, peanut butter cake. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 17 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

Question 5 : Identify at least one way you would use the following decorations for cakes, pastries or breads. Decorations Usage Chocolate We can cut it small piece and spray over cakes. Coloured and flavoured sugar We can use the flavoured colour to decorate cake according to match the colour. Fresh, preserved or crystallised fruits Cut the fruits in small pieces and top up over the cake and decortate. Fruit purées Purees gives the cake to good flavour.cook the fruit and make puree to top up. Glazes Make the glazes to think liquid so that we can pour over the pestries.we can add the water to make as a thin or thick . Icings   A cake turntable may help in smoothing the icing around the side of the cake. If you have any pleats, gently pull these out and smooth down with the palm of your hand, one at a time. Jellies We can put the jellies cut or uncut as per to make the cake looks so good. Top up jellies on the side side of cake to make it beautiful. Sprinkled icing sugar Using powdered sugar for cake dusting in common and is a great cake decorating choice for dark colored cake such as chocolate cake receipes. Whole or crushed nuts Make the nuts in small piece and spray over the cakes so that it gives taske and decoiration. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 18 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 6: Answer the following questions about optimising the shelf life of cakes, pastries and breads. • Explain why icing a sponge cake can prolong its shelf life. • Explain the best way to freeze a cake that has been iced or frosted. • Explain why cakes and pastries should be kept out of sunlight. • Explain how humidity can impact cakes. • At what temperature is a decorated cake best served? • Explain what you can do to prolong the shelf life of freshly baked bread. • Explain why fresh baked bread has a shorter shelf life than commercially purchased bread. - covering a cake in a layer of icing   helps seal the moisture into the cake as the air can't get to the sponge. Buttercream and fondant are both great types of icing for this. A well-frosted cake can last for as long as five days in a room with a stable temperature. - place in the freezer for 1-2 hours or until the icing is hard. Remove from the freezer and cover iced cake with 2 layers of plastic wrap. Return to the freezer and freeze for up to 3 months. - Keep your cakes out of direct sunlight as   this can both melt the frosting and discolour your icing if it is coloured. Keep your cakes cool or at room temperature. Heat will cause frosting to melt and slide and it dries out the sponge. - The humidity level in your indoor air affects the moisture balance in a recipe, and whether your baked goods fall flat, are too dense and chewy, or too dry and crumbly.   If the humidity is high, flour, sugar, salt and other dry ingredients will soak up extra moisture.   When humidity is low, they'll get drier. - Storing a cake in the fridge is simple; just remember to bring a refrigerated cake out 30 minutes to an hour before serving, and   let sit at room temperature for the best texture. - The key to freezing baked goods so they maintain their freshness is to limit the item's exposure to air. For example, you'll want to wrap a loaf of bread as tightly as possible with foil and then keep it stored in a freezer-safe, sealed plastic bag. - Loaves you get from a bakery and homemade bread have a shorter shelf life because   they're free of the preservatives found in commercially produced sliced bread and rolls. Breads with added fat, however, like brioche or challah, will stand up to staleness a bit longer.

Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 19 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Question 7: List 10 ingredients that are commonly used to produce cakes, pastries and breads.  Flour  Rising Agent  Sweetener.  Fats  Eggs  Salt  Milk or Cream  Chocolate and Cacao Powder.  Sugar  Water  chocolate Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 20 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 8: Answer the following questions. • Identify two reasons why a cake can sink. • What could happen if you do not use fresh ingredients when baking? • What could happen if you do not aerate your flour? • Explain why your icing is full of crumbs. • Explain why it is important to consider how you are mixing your wet (fats and liquids) and dry ingredients. • Explain why dough needs to rest and how it helps with kneading. • Explain why dough needs to be kept cold when being worked on. -1.Expired baking powder. 2.Too soft butter - Loss of flavor. Bad smell Not good decoration - If you don't aerate your flour   your dough will be too dry. Aerating is NOT the same as sifting. Do not sift flour before measuring unless the recipe indicates it. - Make sure your icing is the right consistency as that may cause it to slide off the cake and/or your layers to move around. But   too thick of icing can really tear a cake up and cause a plethora of unnecessary crumbs. - Mix wet ingredients separately. Combine all of your wet ingredients before stirring them into the dry ingredients Overmixing batters and dough will toughen and strengthen the gluten in the flour, leading to tough, dense baked goods. - This rest   allows the starches and the gluten to expand and fully absorb the water, which makes the dough easier to handle and can shorten the time needed to fully knead the dough. This is especially helpful in dough that is very sticky, like ciabatta. By chilling the dough before rolling it out, we   allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough -

Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 21 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Question 9: Explain the role of fermentation in dough development. During fermentation,   carbon dioxide is produced and trapped as tiny pockets of air within the dough.   This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 22 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 10: Discuss how freshly baked bread has more nutritional value than commercially purchased (store bought) bread. In your answer, also discuss the difference in nutritional value between different types of bread, including at a minimum wholegrain, wholemeal and white bread. All the home made products are good for health.so try to make to make all the products in home.it gives more freshness to the pestries and bread. Almond bread Name Per slice (37g) Per 100g (3 Calories 88 kcal 241 kca Carbohydrates 12.9g 35.34g Fiber 3.25g 8.90g Sugars 0.90g 2.47g Fat 3.2g 8.77g Saturated 1.45g 3.97g Protein 3.60g 9.86g 2) Baguette Name Per small slice (32g) Per 100g Calories 87 kcal 272 k Carbohydrates 16.6g Fiber 0.70g Sugars 1.48g Fat 0.77g Saturated 0.17g

Name Per small slice (32g) Per 100g Protein 3.46g Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 23 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Question 11: Cakes aren’t necessarily considered nutritious, however you can make some adjustments to your cakes to boost their nutritional value. Explain what nutritional value there is in a basic sponge and then two things you could do to increase the nutritional value of cakes you bake. One slice of Basic Sponge Cake gives 424 calories. Out of which carbohydrates comprise 198 calories, proteins account for 30 calories and remaining calories come from fat which is 195 calories. to increase the nutritional value: 1. Instead of using all-purpose flour, try wheat or almond flour, which provide fiber and other vitamins and minerals. ... 2. Swap out full-fat for low-fat dairy products. ... 3. Add fruit or vegetables to really bump up the nutritional value. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 24 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery Question 12: What can you do to make your pastries healthier? Identify three things. 1. Make your own bread to use less salt. Buy the flour which is not expired and quality is good.it helps in making cake good and last for longer. 2. Try different flours and flavourings. Make the cake in various flavor so that cake tastes good and quality be good.flavouring is the main important part for making the cake. 3. Choose the right pastry... Right choose of ingridients make the pastry make good as we want to make as a receipe.so follow the instruction of a receipe so that to make cake good anf flavor good.

Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 25 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Question 13: Discuss the historical and cultural origins of the following: • Hot cross buns • Baguette • Strudel • Victoria sponge  Croissants. Your response for each type should be at least two paragraphs where possible. Hot cross buns - Hot cross buns hold special symbolic significance in the Christian faith. Each bun is decorated with a flour paste cross, which represents the cross on which Jesus Christ died. The hot cross bun spices are said to represent the spices that were used to embalm Jesus after his death. The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns", which appeared in   Poor Robin's Almanac   for 1733. [9]   The line "One a penny, two a penny, hot cross-buns" appears in the English nursery rhyme " Hot Cross Buns " published in the   London Chronicle   for 2–4 June 1767. [10]   Food historian Ivan Day states, "The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing. Baguette - It was first recorded as a kind of bread in 1920. Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. Baguettes are the most iconic food from France.   It was first created over a hundred years ago in 1920 in Paris. The name baguette translates to “wand” or “baton”. By French law, a baguette must be made with only flour, salt, water, and yeast. Bread, particularly the baguette, is known throughout the world as   a symbol of French identity. In fact, the baguette was included on a list of France's intangible cultural heritage in November 2018. The recipe's extreme simplicity – flour, water, salt, and yeast – provides a canvas for a wide variety of tastes. Strudel - Strudel is most often associated with Austrian cuisine, but is also a traditional pastry in the area formerly belonging to the Austro-Hungarian Empire.   Strudel gained popularity in the 18th century through the Habsburg Empire (1278-1780). In these countries, apple strudel is the most widely known. Although many people think that this sweet dish comes from German origins,   apple strudel is actually an Austrian food, hailing from Vienna. In fact, the original recipe for apple strudel, dated 1697, was handwritten in a Viennese cookbook and still survives today, in the Vienna Town Hall Library. Strudel is   most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. Victoria sponge Before we get into the history and the evolution of the Victoria sponge, firstly let’s go back to basics. The Victoria Sponge is a cake, created using a mix of sugar, butter, eggs and flour, sometimes with the addition of baking powder. The classic filling has come to be based around jam and cream or buttercream. The initial reason it was distinguished from a simple sponge was due to the invention of baking powder in 1843. The miracle powder allowed the cake to rise more and was invented by Alfred Bird, an Englishman involved in food manufacturing. The addition allowed for the cake to include more fat (in the form of butter), therefore creating a richer cake. Prior to this, cakes were made using equal measures of sugar, butter, flour and the addition of eggs to leaven sponge. However, the cakes without the additional baking

powder were much thinner and not as ‘sponge’ like in consistency, making them more like a biscuit. The first reference found to these cakes in England dates all the way back to 1615. The cake itself actually originated in Spain (we have a lot to thank them for), and is dated back to the Renaissance era. - croissant   A croissant is a buttery, flaky, Austrian  viennoiserie   pastry  inspired by the shape of the  Austrian kipferl  but using the  French  yeast-leavened laminated dough. [1] [ better   source   needed ]  Croissants are named for their historical  crescent  shape, the dough is layered with  butter , rolled and folded several times in succession, then rolled into a thin sheet, in a technique called  laminating . The process results in a layered, flaky texture, similar to a  puff pastry . Crescent-shaped breads have been made since the  Renaissance , and crescent-shaped cakes possibly since  antiquity . [2]   Kipferls  have long been a staple of  Austrian , and  French   bakeries  and  pâtisseries . The modern croissant was developed in the early 20th century when  French  bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. [3]  In the late 1970s, the development of factory- made,  frozen , preformed but unbaked dough made them into a  fast food  that could be freshly baked by  unskilled labor . The croissant bakery, notably the  La Croissanterie  chain, was a French response to American-style fast food, [4]  and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. [5] Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 26 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery

Assessment Task 2: Student Logbook Task Summary Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to: • produce and decorate four of the following cakes: o basic aerated sponge o Madeira cake o cold set cake and mousse o meringues cake muffins o o friands Swiss roll o o fruit cake o Genoise sponge • produce and decorate four of the following pastries: o choux pastry o short crust o croissant o sweet pastry o Danish pastry o strudel o puff pastry • produce and decorate four of the following breads: o baguette o hot cross buns o bath or fruit bun o unleavened breads o bread rolls • respond to special customer requests and dietary requirements. Instructions for how you will complete these requirements are included below. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 27 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

 Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on: • where this task should be completed • the maximum time allowed for completing this assessment task • whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 28 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: • interpreting standard recipes and food preparation lists • confirming food production requirements • calculating ingredient amounts • identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements • selecting the type and size of equipment required • ensuring that food preparation equipment is safely assembled, clean and ready for use • using equipment safely and hygienically • using equipment according to the manufacturer’s instructions • sorting and assembling ingredients according to food production sequencing Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 29 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

• weighing and measuring wet and dry ingredients accurately as per quantity of cakes, pastries and breads required • following standard recipes to prepare yeast-based dough to the correct shape and consistency • producing the required quantities • minimising waste to maximise profitability • using the correct cookery methods for cakes, pastries and breads, and fillings (both sweet and savoury fillings) to achieve product characteristics • using required amount of batter according to desired characteristics of finished products • making adjustments to cakes, pastries and breads within scope of responsibility to ensure food quality • baking cakes, pastries and breads at correct temperatures and conditions • ensuring cakes, pastries and breads are cooled in the correct conditions to maintain freshness and quality • following standard recipes accurately to achieve product characteristics • using fillings, icings and decorations to enhance visual appeal and taste of cakes, pastries and breads • ensuring icing is smooth and seamless • visually evaluating cakes, pastries and breads and adjusting presentation prior to serving • presenting cakes, pastries and breads attractively using appropriate service-ware • ensuring cakes, pastries and breads are displayed in appropriate conditions to maintain optimum freshness and quality Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 30 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

• responding to special customer requests and dietary requirements • following organisational policies and procedures • storing cakes, pastries and breads in appropriate environmental conditions • disposing of or storing surplus products and re-usable by products • working safely, working hygienically, working sustainably and efficiently • working within commercial time constraints and deadlines. How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: • complete a planning document • complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment • ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook • Read through this assessment and your logbook before you get started and make sure you understand what you need Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 31 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

to do. If you are unsure, speak to your assessor and/or supervisor. • Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. • Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure that you have everything that you require to prepare the standard recipe, you will need to interpret the standard recipe and associated food preparation list which you will be working from and: • confirm the food production requirements • calculate the number of portions and the amount of each ingredient that you require • select the relevant cookery method • determine baking times, conditions and appropriate temperatures • select appropriate fillings, icings and decorations • select the ingredients from stores • identify the food preparation equipment that you require • ensure that the appropriate food preparation equipment is ready for use • take any customer requirements or special dietary needs into consideration. A Service planning template has been provided to help you. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 32 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

3. Produce cakes, pastries and breads. Now it’s time to put all of that planning and organising to work. Produce the cakes, pastries and breads as per the standard recipes and food preparation lists. Ensure that: • all food is prepared safely and hygienically • you follow portion control procedures • you manage your own speed, timing, sequencing and productivity to ensure efficiency • all stages of preparation and baking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise profitability. • you assemble and use equipment safely and hygienically • you sort and assemble ingredients logically and efficiently • food items match the recipes and menu descriptions • the required quantities of food are produced • you adjust the taste, texture and appearance of food products according to any deficiencies which you identify • you evaluate the quality of finished cakes, pastries and breads and make adjustments to ensure quality • you present cakes, pastries and breads attractively on appropriate service-ware • you work within commercial time constraints and deadlines • you store food safely and in appropriate environmental conditions Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 33 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT30816 Certificate III in Commercial Cookery

• you respond to any special customer requests or dietary requirements • you maintain a clean and tidy work area • you dispose of or store surplus products effectively • you work sustainably. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. • Service planning template • Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor. Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 34 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K