SITHCCC019 Produce cakes pastries and breads :
ASSESSMENT COVERSHEET
| Unit: | SITHCCC019 Produce cakes, pastries and breads |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Assessment Tool: | Assessment Task 1: Knowledge questions |
| Student must fill this section: | |
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| Student signature: | Date: |
| Assessment Completion Status | ||||
| Attempt | Satisfactory | Non-Satisfactory | Date | Assessor’s Signature |
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| 2nd attempt/Re-assessment | ¨ | ¨ | ||
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| General Information for this assessment: Read the instructions for each question very carefully.Be sure to PRINT your FULL name & LAST name in every place that is provided.Short questions must be answered in the spaces provided or follow the word limits as instructed.For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. All assessments must be submitted online. Note: that the hard copy of the assessments will not be accepted. |
| Re-assessment of Result& Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Student Support. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the student support providing reasons for re-assessment /appeal. Student support will delegate another faculty member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the management OR if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enroll in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the Sunbeam Request for Appeal of a Decision form with all other supporting documents, if any. This form will be available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via email.The notice of appeal should be in writing addressed to the management and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enroll in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Management will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. |
“I understand all the above rules and guidelines for the assessment”
| Full Name | Signature | Date (dd/mm/yyyy) |
Instructions:
- This is an individual assessment.
- The purpose of this assessment task is to assess the students’ knowledge essential to produce and present cakes, pastries and breads in a range of contexts and industry settings.
- To make full and satisfactory responses you should consult a range of learning resources, other information such as handouts and textbooks, learners’ resources and slides.
All questions must be answeredin order to gain competency for this assessment.
Questions
Question 1: Discuss one (1) advantage and disadvantage of using butter or margarine in producing pastries and cakes?
| Fat type Advantage Disadvantage Butter Margarine |
Question 2: Describe the appropriate requirements of the following six (6) products?
| Product Appearance, colour and/or shape Freshness and quality indicators Description of flavour and texture/moisture content Lemon meringue pie Bread rolls Profiteroles & chocolate éclairs Black forest gateaux Madeira cake Danish pastries |
Question 3: List three (3) basic nutrients in the following products.
| Item List of nutrients Black forest gateaux Pork pie Apple, raison and pistachio nut strudel |
Question 4: What is the main reason to weigh ingredients in a correct way when preparing cakes, pastries and breads? Write your answer in one (1) sentence.
Question 5: Describe the following nine (9) culinary and food items?
| Culinary term Definition Muillefuille Pate sucree Croissant proving Leavening Folding Filo Genoese Creaming |
Question 6: List nine (9) commodities that you need to prepare cakes, pastries and breads.
Question 7: List eight (8) types of cakes.
Question 8: List ten (10) appropriate equipment to produce cakes, pastries and breads.
Question 9: List four (4) fillings to enhance the appearance of products.
Question 10: List five (5) varieties of filling icings decorations for cakes.
Question 11: List eight (8) types of decorations to enterprise industry standard.
Question 12: List seven (7) equipment to present and display cakes, pastries and breads according to the enterprise standards.
Question 13: List down ten (10) types of pastries to produce according to the industry standard.
Question 14: List nine (9) fillings and glazes for producing pastries.
Question 15: What are the three (3) consideration that must be considered to produce and store pastries?
Question 16: At what temperature does yeast ferment best at?
Question 17: What is the storing condition of a bag of flour? Write your answer in one (1) sentence.
Question 18: Discuss ten (10) preparation methods for cakes, pastries and breads.
| Preparation methods Description/definition of method adding fats and liquids to dry ingredients cutting, shaping and moulding incorporating fat Kneading preparing and using fillings Decorating resting rolling preparing cake tins and moulds stirring and aerating weighing or measuring and sifting dry ingredients whisking, folding, piping and spreading |
Question 19: What is the appropriate baking temperature for small bread rolls?
Question 20: Write down the appropriate baking temperature for a large slab and heavy cakes?
Question 21: What is the use of commercial mixer and list its safety features? Write your answer in 25-50 words.
Question 22: What is the advantage of using bakers oven over using a normal fan forced oven? Write your answer in 25-50 words.
Question 23: Discuss the storage requirement for baked and decorated cake? Write your answer in 25-50 words.
Question 24: Discuss the importance of using the correct amount of batter in a tin when baking a cake? Write your answer in 25-50 words.
Question 25: Discuss the importance of using cold or chilled work surfaces when preparing pastry products? Write your answer in 25-50 words.
Question 26: List the causes of the following four (4) interior and exterior cake problems.
| Cake Problem (Exterior) What Could Have Happened to Cause It Too little volume Uneven shape Crust too dark Crust too thick Cake falls during baking Cake Problem (Interior) What Could Have Happened to Cause It Coarse, uneven crumb Compact texture Tunnels Sinking of fruit |
Question 27: Discuss the importance and procedure to store pastry products according to the organizational and industry standard? Write your answer in 50-100 words.
Question 28: List three (3) consideration to designing cake decoration.
Question 29: List three (3) areas to display pastry products.
Question 30. What are the factors to be considered to clean and maintain the equipment? Write your answer in 25-50 words.
Question 31: What is the purpose of dismantling the equipment before cleaning? Write your answer in 50-100 words.
rees ead rolls?
edients
in the dry store room away from chemicals.
Question 32: What are the five (5) benefits of sorting and assembling ingredients before food production?
Question 33: Discuss the steps to measure the wet and dry ingredients according to the recipe and required quantity of cakes, pastries and breads? Write your answer in 50-100 words.
Question 34: Discuss the importance of weighing ingredients correctly to produce cakes, pastries and breads? Write your answer in 100-150 words.
Question 35: Write down the ten (10) tips to reduce waste to increase profitability of the food produced?
Question 36: Discuss the importance of following standardized recipes and food quality adjustments? Write your answer in 25-50 words.
Question 37: What are the five (5) effective ways to make the food quality adjustments?
Question 38: Write down the cleaning checklist to clean the kitchen equipment and premises safely according to the food safety standards? Write your answer in 100-150 words.
Question 39: List down the ten (10) cleaning equipment and materials?
Question 40: Discuss the eight (8) steps in preparing yeast based dough according to standard recipe?
Question 41: Write down the three (3) tips to cool products in appropriate conditions to retain freshness and product characteristics?
Question 42: List nine (9) steps to apply icing on a cake, pastry and bread.
Question 43: Write down the methods to store pastry products in appropriate environment? Write your answer in 50-100words.
Question 44: What are the eight (8) different service ware to present cakes, pastries and breads according to the organizational standard?
Question 45: How does labelling prepared food assist the process of FIFO? Write your answer in one (1) sentence.
Question 46: List five (5) types of sweet and savoury breads to produce in a bakery.
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