Cookery

SITHCCC041 produce cakes pastries and breads

10 May 2024 09:46 AM | UPDATED 1 week ago

SITHCCC041 produce cakes pastries and breads :

SITHCCC041 produce cakes pastries and breads
SITHCCC041 produce cakes pastries and breads

SITHCCC041

produce cakes, pastries and breads

Assessment Task Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

  • I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
  • I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
  • I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name 
Student ID number 
Student signature 
Date 

Assessor declaration

  • I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name 
Assessor signature 
Date 
Assessment outcomeSNSDNSResubmissionYN

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Introduction

Welcome to the Student Assessment Tasks for SITHCCC041 Produce cakes, pastries and breads. 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 Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
    Kitchen time required
  You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

  • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
i  Assessment information
  Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

Provide answers to all of the questions below.

  1. Provide a brief description for each of the following.
Cakes/spongesDescription
Fat-based 
Butter base 
Oil base 
Foam based: Emulsified sponge 
Egg based foam 
Egg yolks 
Cakes/spongesDescription
Cheesecake 
Mousse cake 
Friands 
Baking powder 
Fruit cake 
Génoise sponge 
Caster sugar 
Cakes/spongesDescription
Madeira cake 
Meringues 
Mousse 
Muffins 
Swiss roll 
  • Provide a brief description for each of the following.
PastriesDescription
Choux pastry 
PastriesDescription
Short crust 
Sweet pastry 
Savoury pastry 
Puff paste 
Croissant 
Crystallised fruit 
Danish pastry 
PastriesDescription
Strudel 
Almond cream (crème d’amandes) 
  • Provide a brief description for each of the following.
BreadsDescription
Baguette 
Bread rolls 
Brioche 
Focaccia 
BreadsDescription
Flat bread 
Sourdough 
Hot cross buns 
Unleavened breads 
Yeast 
Bath bun 
Fruit bun 
  • Identify at least one cake, pastry or bread that commonly includes each filling below.
FillingCake, pastry or bread
Animal protein (bacon, meat, poultry, fish) 
Dairy (cheese, cream) 
Vegetables 
Chocolate or chocolate mousse 
Custard 
Fresh or crystallised fruit and fruit purées 
Whole or crushed nuts 
  • Identify at least one way you would use the following decorations for cakes, pastries or breads.
DecorationsUsage
Chocolate 
Coloured and flavoured sugar 
Fresh, preserved or crystallised fruits 
Fruit purées 
Glazes 
Icings 
Jellies 
DecorationsUsage
Meringue 
Sprinkled icing sugar 
Whole or crushed nuts 
  • 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.
  • List 10 ingredients that are commonly used to produce cakes, pastries and breads.
  • 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.
  • Explain the role of fermentation in dough development.
  1. Discuss the historical and cultural origins of the following:

Your response for each type should be at least two paragraphs where possible.

BreadHistorical and cultural origins
Hot cross buns 
Baguette 
BreadHistorical and cultural origins
Strudel 
Victoria sponge 
Croissants. 
  1. List five questions you should ask yourself in relation to the presentation and plating of cakes, pastries and breads when serving to customers.
  1. In your training kitchen or workplace, locate a range of cakes, pastries and breads. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.
  1. Describe the following processes for preparing or cooking cakes, pastries or breads.
ProcessDescription
Selecting and preparing appropriate tins and moulds 
ProcessDescription
Stirring and aerating to achieve required consistency and texture 
Weighing or measuring 
Sifting dry ingredients 
Whisking, folding, piping and spreading 
Using required amount of batter according to desired characteristics of finished products 
Cutting, shaping and moulding 
Kneading and handling 
ProcessDescription
Preparing and using fillings 
Adding fats and liquids to dry ingredients 
Chilling ingredients and work surfaces 
Rolling 
  1. Describe four mise en place tasks related to preparing cakes, pastries and breads.
  1. How can you ensure that you follow safe operational practices when using equipment to produce cakes, pastries and breads?
  1. Complete the following table for a classical and a contemporary cake, pastry and bread:
 Classical cake                            Contemporary cakeClassical pastry                            Contemporary pastryClassical bread                            Contemporary bread
(write the name)                          (write the name)  (write the name) 
 (write the name) (write the name) (write the name)
Consistency      
Moisture content      
Shape      
 Classical cake                            Contemporary cakeClassical pastry                            Contemporary pastryClassical bread                            Contemporary bread
(write the name)                          (write the name)  (write the name) 
 (write the name) (write the name) (write the name)
Taste and texture      
Cooking times and temperatures      
Preparation process used      
Tin or mould used      

Assessment Task 1: Checklist

Student’s name: 
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?        Comments
  Yes  No
Question 1   
Question 2   
Question 3   
Question 4   
Question 5   
Question 6   
Question 7   
Question 8   
Question 9   
Question 10   
Question 11   
Question 12   
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Question 14   
Question 15   
Question 16   
Task outcome:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 
Date: 

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