SITHCCC019_Student Assessment v2.1 Cakes, Pastries and Breads of 28th jan

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Student Name:- SUKHPREET KAUR Student ID:- 185709 Unit: SITHCCC019 Produce cakes, pastries and breads Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’s Initial: Questions Practical See practical observation assessment Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Sukhpreet kaur Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name: Duncan Fuller Result Date : Assessor’s Signature: /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx Imagine Education Student Assessment Feedback Form

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Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITHCCC019 Unit Name Produce cakes, pastries and breads Due Date 28/01/2021 Assessment Name Questions Student No. 185709 Student Name sukhpreet kaur Student Phone 0434615915 Student Email sukh97100@gmail.com Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature sukhpreet kaur Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx Imagine Education Student Assessment Cover Sheet

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Course Code and Name: SIT30816 Certificate III in Commercial Cookery Unit Code: SITHCCC019 Unit Title: Produce cakes, pastries and breads Assessment 1 – Questions Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your recipe books. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx Imagine Education

1. List all essential equipment and utensils required for the preparation of the listed pastes and pastry products, and explain the general hygiene and safety requirements for preparing and using these: Preparation Equipment/ Utensil Requirements Short or sweet paste Digital scales, sieve, food processor, white chopping board, rolling pin, wooden spoon, spatula Tarts Sieve, digital scales, tart shells, rolling pin, pastry brush, piping bags and nozzles, baking trays, greaseproof paper Shortbread biscuits Sieve, digital scales, mixing bowls, white chopping board, greaseproof paper, rolling pin, trays, and chef’s knife. Profiteroles Sieve, digital scales, mixing machine, pot baking trays, piping bag, piping nozzles, greaseproof paper. Apple Strudel Sieve, digital scales, mixing machine dough scraper, clean white cloths or tea towel, white chopping board, greaseproof paper. Danish pastries Sieve, digital scales, mixing machine, pastry brush, rolling pin, baking tray and greaseproof paper. Sponge Sieve, digital scales, pot, mixing machine, spatula, cake tin, pastry brush, greaseproof paper Fruit Cake Sieve , digital scales, mixing bowls, chopping board, chef’s knife. Hygiene Requirements Safety Requirements Always wash hands before and between each job Section and equipment must be cleaned and sanitized before and after each job. Correct storage for ingredients, dairy cool room 0-5 deg cel. Flour- dry store 14-20 deg cel low humidity. If equipment has a freyed cord must be reported to your supervisor. Any equipment you haven’t used – you need to be trained on how to use safely. Must wear kitchen approved boots or clogs to prevent slipping. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

2. What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements and allergies? Nutritional Aspects Considerations for healthy options Cakes and pastries are not regarded as good sources of nutrition but there are ways we can make desserts healthier. White flour Cream sugar Use alternatives such as gluten free, low GI, wholemeal rye, coconut or almond meal. Low fat cream, low fat yoghurt or coconut yoghurt Use fresh fruit purees, honey, maple, syrup, or artificial sweetener’s such as stevia. 3. Yeast and its relevance for producing yeast goods. Provide an overview of:  How does yeast work in principle? What is its role in the bread-making process? Principle of panary fermentation by yeast(carbon dioxide production). The yeast glucose contained whithin the flour to bud and multiply during this process. Carbon dioxide is released forming the bubbles within the dough, making it rise. As the product is baked the yeast is eventually killed and the gas is held in place by the gluten framework.  What are the requirements for yeast to be active? Food - in the form of sugar and starch. Warmth -35 deg cel. Moisture- water or milk or other liquids.  What is the yeast activity at the following temperatures? /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

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 1-4°C yeast is dormant  <23°C slow growth  24-30°C steady growth  31-35°C rapid growth  45°C maximum growth  ~55°C yeast death 4. Explain the following production methods for short paste including points of care: 1. The rub-in method Mix the flour and fat until it is crumbly in texture, then add the sugar and liquid and combine the ingredients without overworking. Wrap in cling film or baker paper and rest for 30 minute in the fridge 2. The creaming method Fat and sugar are creamed together until smooth. The eggs or liquid is added gradually until it is emulsified and then the flour is worked in quickly. Second method half the flour and fat are creamed and then the liquid is mixed with the sugar and added, then you add the remaining flour. 3. The hot water method /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

Used for pies or as a lining paste for pate en croute. Boil the water and lard and add to the flour and salt. Work quickly into a paste and use while hot. 5. Provide the ingredients and ratios of ingredients for the following pastes: Savoury Short Paste – Pâte Brisée Ingredients Ratio Savoury Fat, flour, water and salt to taste 1:2:4 Sweet Paste – Pâte Sucrée Ingredients Ratio Sugar, fat, flour, egg 1:2:3 Lining Paste – Pâte à Foncer Ingredients Ratio Sugar, fat, flour – salt to taste 1:2:4 Sablée Paste – Pâte Sablée Ingredients Ratio Icing sugar, egg yolks, flour 1:2:2.5 6. List the sequential steps and points of care for the preparation and baking of choux paste. Step-1 boil the liquid and butter together – chopping the fat into smaller pieces. Step-2 the liquid should be boiling rapidly when the flour is added. Step-3 once the liquid boils remove it from the heat and then add the sifted flour immediately. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

Step-4 work the mixture through with a wooden spoon and return to the heat to burn off. Gelatinisation of the starch in the panada. Step-5 once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to below 45 deg cel. Step- 6 add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping consistency. Step- 7 pipe onto a greased tray but leave some room for it to spread. 200 deg cel and smaller items such as profiteroles at up to 220 deg cel. Step-8 as you bake the choux paste, the water in the paste turns to steam and pushes the paste up and out. The egg starts to coagulate and provides structure. The product is finished once it is evenly golden brown, has doubled in size and feels light. 7. Provide a product description for the following pastries including suggestions for garnishes and presentation for service to customers: Savarin paste :- is a rich yeast paste containing a high proportion of butter and a mixture of equal amounts of egg and milk. Finished goods are soaked in stock syrup. Garnished with Chantilly cream and fresh fruit of compote. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

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Baba au rhum:- it is a savarin paste with currants added. The mixture is placed into greased dariole moulds and once proven, they are baked. The finished baba are soaked in a stock syrup containing rum, then garnished with cream and fresh fruit. Marignans :- piped into barquette moulds, proven and baked, then soaked in syrup. Incision is made into the top, it is lifted up and filled with cream and fruit garnish. Brioche:- rich yeast dough with a high contents of eggs and butter. It can be produced as a loaf, rolls or te classical brioche a tete ( parisienne) fluted mould shape with a topknot that is often filled. Yeast paste products should be baked at 200 deg cel until golden brown. 8. What is Danish Paste? How is it produced? Provide the production steps for four (4) different varieties of Danish pastries: Description for Danish Paste It is rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast. Butter is worked into a block with some flour to stabilize it and then rolled out. Both bases need to have the same texture and the internal temperature should not rise above 22 deg cel. The butter mixture is enveloped into the paste using 3 single turns. Production method and steps for Danish Paste Danish needs to be well laminated, freshly baked and made of only high quality ingredients for optimum taste. Main uses for Danish are breakfast, morning and afternoon tea. Production steps for 4 different Danish Pastries 1. Tivoli 2. Windmills 3. Snail 4. Bear paws /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

9. What is the typical production method for a strudel? The dough is not hard to produce and only contains flour, oil and water, but the stretching requires some practice and skill and the dough need to be soft enough to do so. Work the dough about 10 mintues to develop the gluten and then place a hot pot over the top and rest the dough for – 1 hour to relax the gluten and allow it to stretch. The paste is then stretched using the back of your hands to prevent any holes and tears. Strudel dough can also be used for savoury applications such as vegetables or seafood fillings. 10. Explain the French method for producing puff paste. How does this technique vary from the English and Scotch methods? English method:- 1. prepare the dough and roll in fat as per the French method. 2. Instead of the maltese cross, roll the pastry dough into a sheet, and do the same with the roll in fat. Scotch method :- 1. Also called the quick, blitz or all-in method, or referred to as rough puff. 2. Use all of the ingredients together, with the fat in large pieces work quickly into a fairly lumpy paste. French method:- 1. Prepare the dough by mixing the water, salt, 10% of the fat and the flour into the basic dough and then rest. A small amount of white vinegar or lemon juice can be added to the water (- 1 % of the water content). This will relax the dough and prevent oxidation. 2. The remaining 90% of the fat is refrred to as roll in fat. Work the roll-in fat with some flour and form it into a block. 3. Cut a maltese cross into the pastry dough, roll out the 4 corners, place the roll-in fat in the centre and fold the 4 ends back over. 4. Then make the first turn and refrigerate for at leat 30 minutes between each turn. Butter must be same consistency as the dough in order to facilitate the lamination. Purpose- made butter such as sheeted butter, which is drier than normal butter, can be used. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

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11. Which processes puff pastry to rise? How is this done correctly? Which techniques and combinations should be used? Puff pastry is made by stretching and folding a paste repeatedly. The rise is achieved by lamination and the steam created during baking. Lamination refers to the rolling and folding of a paste so that a laminated structure is obtained. Three fold single turn Book fold turn or double turn 12. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care: Ingredients and ratio Preparation method and points of care 2:1:1 4 eggs, 100gm sugar, 100gm flour vanilla essence or lemon zest can be added for extra flavour Eggs and the sugar are whipped over a bainmarie to blood temperature into a machine and whipped to sabayon stage, then the flour is folded under. 13. List three (3) production methods for meringues and provide an example for the use of each type: Preparation Method Application for use /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

1. basic 2. Italian 3. swiss 1. Eggs whites are mixed with sugar and lemon juice to create a meringue which is baked – uses include pavlova 2. Egg ehites are whipped and cooked sugar at 112 deg cel or soft ball is slowly added. Uses include bomb Alaska, or frozen parfaits. 3. Same as Italian with the addition of coffee essecence for example. Used in cake production as an icing or finishing cakes. 14. Provide four (4) different examples with applications for products each, for sweet and savoury fillings, Icings and toppings. How are these fillings, icings and toppings prepared? What must be considered when coating cakes with icing? Examples Preparation Method for number 1 Sweet Filling 1. creams 2. custards 3. fresh fruit 4. mousse Whip fresh cream with icing sugar and vanilla essence. Check flavor before using. Savoury Filling 1. meat pie 2.sausage rolls 3. quiche lorraine 4. quiche florentine Produce savory short pastry. Prepare and cook a beef pie mix, ensure beef cubes are tender and the mix is well seasoned. Line molds with pastry – add cold meat mix into pastry mold.cut a puff pastry round for the top, egg wash and bake 180 deg cel for 30 minute. Icing 1. cream cheese 2. chocolate 3. coconut 4. royal icing Soft cream cheese, unsalted soft butter, vanilla essence and icing sugar. Mix unyil smooth. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

Topping 1. ganache 2. glazes 3. nut praline 4. tempered chocolate Good quality chocolate with, finely chop and place in a stainless- steel bowl. Heat up cream- don’t boil and slowly add to chocolate. Whisk until smooth. Aspects to consider when coating cakes 1. Cakes must be cold. 2. Use a pallet knife, pastry scraper and cake stand when finishing or decorating cakes. 3. Spread /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

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15. Choose a recipe for a bread (yeast) dough of your choice and list the steps for the production in order. Provide the key criteria for evaluating the external and internal quality characteristics and explain what the desired eating characteristics should be in general: Recipe Title: brioche p148 – pastry text book____________________________________ Recipe - Ingredients 175gm unsalted butter 500gm bakers flour 20gm fresh yeast 10g salt 50g sugar 3 eggs 1 egg yolk Production Steps Sift flour add sugar and salt and form a well. Add yeast and milk and combine. Start working the pastry to develop the gluten. Cut butter into pieces allow to soften and then knead through dough. Allow pastry to rest in a warm place until dough doubles in size. Cover with a damp cloth to prevent a skin from forming knock back dough, wrap in plastic- label and rest in the fridge. Remove, divide dough as required or form into a loaf. Place in a greased loaf tin or on greaseproof paper.brush with egg wash and bake at 200 deg cel for 15 minutes for small items,35 minutes for loaves. Internal Characteristics External Characteristics Eating Characteristics Light brown fine texture Golden crispy crust Buttery slightly sweet with a crunchy exterior. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

16. Provide a recipe for unleavened bread and list the production steps. Standard Recipe Card Name of dish: matzah matzah Portion #: Ref.source: google recipies Total Cost: Google search Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Plain flour 2 cups Cold water 1 cups salt ½ tsp Plain flour ¼ cup Total Cost Portion Cost /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

Method: combine all ingredients and knead for 5 mintues or work the gluten. Divide mix into seven small balls, roll out and cover with a cloth. Pre heat a fry to a medium heat. Roll out each ball until 2mm thick. Cook on both sides until golden brown. 17. Provide an overview for the storage requirements of pastries, cakes and yeast goods including the appropriate provisions to meet food safety requirements and explain how these storage areas must be checked and maintained. 1. Be aware of the danger zone and apply relevant temperature controls, e.g. cook any meat products such as pies above an internal temperature of 65 deg cel. 2. Soft and ripe fruit should be refrigerated. 3. Opened cans, jars and buckets must be well- sealed and are best stored in the cool room. 4. Semi-perishable items like couverture and marzipan have to be checked for use by date and rotated when new stock comes in use FIFO procedures. 5. Dry ingredients should be stored away from heat and moisture. 18. Provide five (5) suggestions for measures to minimise wastage in pastry production including provisions for the use of reusable products: Provisions to minimise wastage 1. Fresh yeast products must be used and baked that day. If any stock is left over yeast goods can be used to create other dishes such as bread and butter pudding. 2. Before measuring ingredients for a recipe pre heat your oven and set up all equipment required. This will assist in making the recipe correctly and not wasting ingredients. 3. Always sift dry ingredients first – this will remove lumps and stop contamination. 4. All storage areas must be cleaned and sanitized as per your weekly cleaning schedule. Dairy stored in the coolroom 0-5 deg cel for example. 5. Always measure the ingredients of your recipes correctly first. If you are over or under by 1-2 grams your recipe will be ruined and you will need to dispose of and start again. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx

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19. You have prepared a selection of different pastries, cakes and yeast goods. How would you present these for sale for individual servings, as part of function/buffet or on display? Which principles for presentation must be considered? Cakes/ pastries when diusplaying in glass cabinets for examples these cabinets must be cleaned and sanitized daily. Glass on the inside and outside must be polished. You need to make sure you have good present the final products in a professional manner, show casing your skills. Yeast goods – made and baked fresh daily. If serving hot pies for example on a buffet you must make sure the internal temperature is 65 deg cel at all times. Make sure you keep an eye on the danger zone and the 2/4 hour rule. /var/filecabinet/temp/converter_assets/6d/72/6d72e9bbf7af78ac4a20556b32aaba5652d0bdb6.docx