SITHCCC019 Produce Cakes Pastries and Breads Ckeckpoint11

International Institute of Management Pty Ltd
T/A American College / International Institute of Management

RTO Code: 31897
CRICOS Code: 03149K
Assessment
1. Provide a product description for the following pastries including suggestions for garnishes and
presentation for service to customers:
Savarin paste
Savarin paste is a rich yeast paste containing a high proportion of butter and a combination of
equal amount of egg, then soaked in stock syrup. Savarin are placed or piped into greased savarin
moulds and then placed into the proven and baked until golden, once cooled then put inside the
stock syrup. when plated they are garnished with Chantilly cream and fresh fruit
Baba au rhum
Baba au rhum is a savarin paste with currants added. The mixture is placed into greased dariole
moulds and baked, then soaked in a stock syrup containing rum, then garnished with fresh cream
and fruit. Often a sauce such as an apricot rum sauce is served with additional moisture.
Marignans
Marignans are piped into barquette moulds, proven and baked, then soaked in syrup. After baking
an incision is made into the top, it is lifted up and filled with cream and garnished with fresh fruits.
Brioche
Brioche is a classical French breakfast speciality. It is a rich yeast dough with a high content of eggs
and butter. It can be produced as a loaf, rolls or the classical brioche a tete fluted mould shape with
a topknot that is often filled, serve with an entree such as chicken liver pate.
2. What is Danish Paste? How is it produced? Provide the production steps for 4 different varieties of
Danish pastries:
Description for Danish Paste

Danish is a rich paste that uses a base of flour, yeast and milk. Main uses for Danish are breakfast,
morning and afternoon tea.
Production method and steps for Danish Paste

· Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar
· Knead a smooth dough then refrigerator
· Place the butter in the centre of dough and roll it and repeat it 2-3 times and then rest in
fridge
· Cut the pastry in square and brush with beaten eggs
· Place into the baking tray and placed in pre heated oven for 10 minutes.
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Production steps for 4 different Danish Pastries

1.Spandau : roll paste to 3-4mm thickness and cut into 10cm squares. Pipe or place filling in the
centre, then fold all corners into the centre.
2.Windmills- roll paste to 3-4mm thickness and cut into 10cm squares, then make 3cm cut from
each corner toward the centre. Fold one side of cut towards the middle.
3. Snail- roll paste to 3-4mm thickness and cut into 30cm squares, spread a thin layer of custard
over it sprinkles with sultanas, roll up into cylinder similar to Swiss roll and cut them. Put onto a
greased tray with the cut side down.
4. Bear paws- roll paste and cut into 2 strip roughly 25cm by 40cm. Spread filling in centre then
brush edges with egg wash and fold over. Cut into 3-4cm strips and cut out wedges
3. What is the typical production method for a strudel?
· Add flour, oil and water make a soft dough

· Stretch the dough
· Work on dough for 10 minutes to develop the gluten
· Place a hot pot over the top and rest the dough for 1 hour to relax the gluten
· The paste is rolled out and then placed onto a floured clothes
· Stretched the dough using the back of hands to prevent holes and tears
· Roll it up and brush the dough with butter
· Bake on a greased try until golden brown
4. Explain the French method for producing puff paste. How does this technique vary from the English
and Scotch methods?
French method - In this method prepare the dough by mixing the salt, water, flour and fat and
then rest, add small amount of lemon juice or white vinegar. After that remaining fat is referred to
as roll in fat. Cut the dough and roll out the four corners , place the roll in fat in centre and fold
the 4 end back over. Then make the first turn and refrigerate for 30 minutes between each turn
and repeat three time and then baked it.
English method as same as the French method, same process of making dough and evenly
distributed fat in the dough.
In Scotch method , use all the ingredient together, with the fat in large piece. It is also called blitz
or all-in method. It is totally different from French method and English method.
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5. Which processes puff pastry to rise? How is this done correctly? Which techniques and
combinations should be used?
Puff pastry is made by repeatedly stretching and folding a paste. The rise is achieved by laminating
butter and folding will help to steam.The rise can be depend on the number of turns. We can use
book fold technique.
Care points:
· Butter should not melted
· Dough just knead to be combine the ingredients not to gluten active
· In every fold, rest the dough in fridge
· Do not stretch the pastry too much
6. 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

4 Eggs Genoese method- the eggs and the sugar are whipped over a
100g Sugar bain-marie to blood temperature, place into machine and
100g Soft flour whipped to sabayon stage, then flour is folded under. This
method is quick and the butter extend the shelf life of the
Ratio-2:1:1 product.
Points of care:
· Eggs and sugar whipped at room temperature
· Do not over whipped the better.
· Flour added slowly
7. List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method Application for use
1.Basic Meringue 1. Method: Whip the whites to a soft peak

Ingredients: 4 Egg white · Rain in the sugar whilst mixing until the
200gm Sugar mixture is stiff
10g Corn flour · Add corn flour if baking the product
· Pipe into the desired shape
2.Italian Meringue 2. Method: Whip the whites to a soft peak and pour in
Ingredients: 4 egg whites the hot sugar mixture whilst whipping
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250g Sugar boiled to soft ball · Whip until the mixture is cold and stable
stage · Italian meringues has the best stability and
finest consistency
3. Method: Beat the caster sugar and egg whites in a

3. Swiss Meringue warm bain- marie until stiff
Ingredients: 5 egg whites Then whip until cold and fold under the icing sugar
120g caster sugar It has the less volume than ordinary meringue but has a
120g Icing sugar finer and more stable consistency
14. Provide 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 Methods

Sweet Filling
1.
2.
3.
4.
Savoury Filling
1.
2.
3.
4.
Icing
1.
2.
3.
4.
Topping 1.
2.
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3.
4.
Aspects to consider when coating cakes
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
Ingredients: Multi-grain bread
1/4 C 10 Grain Cereal
2 tbs Thick Rolled Oats 18g
2 tbs Quinoa 24g
2 tbs Flax Seed 26g
2 tbs Sunflower Seeds 22g
1/3 C Water 79g
For the Dough:
1/2 C Almond Milk + 1 tsp Apple Cider Vinegar 142g, whole milk will work here too
1 1/2 C White Unbleached Bread Flour 264g
1 1/2 C Whole Wheat Bread Flour
3 tbs Brown Sugar 46g
1 1/2 tsp Sea Salt 10g
1 tbs Quick Rise Yeast
3 tbs Cooked Brown Rice
1 1/2 tbs Maple Syrup
Production Steps
· First, make the soaker by placing the cereal, rolled oats, quinoa, flax,
sunflower seeds and water into a small bowl. Leave out at room
temperature overnight.
· The next day, mix the milk and apple cider vinegar in a small bowl. In a stand
mixer, mix then kneed the flour, brown sugar, salt, yeast and milk mixture.
Add the soaker and brown rice and kneed until all the ingredients are
incorporated and the dough is tacky, not sticky.
· Next, allow the bread to rise in a lightly oiled bowl for about 90 minutes.
· Shape the dough then place in a lightly oiled pan. Rise again for about 90
minutes or until doubled in size.
· Bake the bread.
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Internal Characteristics External Characteristics Eating Characteristics

It is firm and a soft texture It has a crusty texture and It is has a lot of grains that good
bread and have lots of seeds chewy crumbs. for health. It has a lot of fiber and
and grains. This Multi-grain it is perfect meal for us.
Bread is called a quicker
bread, because it only takes a
few hours to make
16. Provide a recipe for unleavened bread and list the production steps.
Recipe Production steps

Ingredient: · Combine the dry ingredients (flour and
3 cups all-purpose flour salt) in a mixing bowl and mix them
2 tablespoons butter or cooking oil together.
3 large eggs · Beat together the eggs and oil, then add
1/2-cup water or milk this mixture to the dry ingredient mixture.
1 teaspoon salt · Add the milk, then beat the mixture for 2
to 3 minutes until it is relatively smooth.
· Pour the batter into three greased, 8-inch,
square baking pans.
· Bake at 450 degrees for 20 minutes.
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.
§ Perishable items such as dairy products have to be refrigerated between 0 ℃ and 5 ℃

§ Apply relevant temperature control, cook any meat products such as pies placed at 65 ℃
§ Soft and ripe fruits should be refrigerated
§ Dry ingredients should be stored away from heat and moisture
§ Open cans, jars are well sealed and stored in cool room with FIFO principle
18. Provide 5 suggestions for measures to minimise wastage in pastry production including provisions
for the use of reusable products:
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Provisions to minimise wastage

1. Proper planing and correct recipe will assist to avoiding wastage of pastry products
2. Fresh yeast based products taste inferior on the second day, it may also be frozen in raw state for
future use
3. Individual moulds can be used for portion control e.g. tartlet moulds
4. Specialised packaging such as cellophane packs will also reduce spoilage
5. Use offcuts as much as possible. Foe example when cutting cookies from a short paste, always
roll up the left over paste and re use it.
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?
· Displaying items should be covered with sneeze guard in buffets

· Displayed cold food at 5 ℃ and below
· Use separate display unit or physical barrier between raw and cooked and ready to eat food
· Make sure the display unit, utensil and clothes are clean and sanitise before use
· Serve reheated food as quickly as possible or maintain it at their temperature
Assessment - 2 - Practical Observation
Assessment 2
You’re Tasks
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RTO Code: 31897
CRICOS Code: 03149K
Prepare the following dishes to the criteria set out below:

Dish to be prepared Cakes (4 from this Pastries (4 from this Breads (4 from this
category) category) category)
Dish 1:
basic aerated sponge choux pastry baguette
Chocolate mousse
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
friands puff pastry hot cross buns
fruit cake short crust unleavened breads
Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 2:
Sweet Potato and
caramalised onion tarts
Genoise sponge X sweet pastry
meringues
muffins
Swiss roll
Dish 3:
Bread Rolls
mousse cake Danish pastry X bread rolls
meringues
muffins
Swiss roll
Dish 4:
French Meringues
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meringues
muffins
Swiss roll
Dish 5:
Lemon curd with sweet
paste
meringues
muffins
Swiss roll
Dish 6:
Vol-au-vents
meringues
muffins
Swiss roll
Dish 7:
Sausage rolls
meringues
muffins
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Swiss roll
Dish 8:
Chicken pie with short
crust paste
meringues
muffins
Swiss roll
Dish 9:
Victoria sponge cake
meringues
muffins
Swiss roll
Dish 10:
Assorted muffins
Blueberry white choc mousse cake Danish pastry bread rolls
Choc chip friands puff pastry hot cross buns
meringues
muffins
Swiss roll
Dish 11:
White crusty bread
Choux paste mousse cake Danish pastry bread rolls
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meringues
muffins
Swiss roll
Dish 12:
croissant
meringues
muffins
Swiss roll
Dish 13:
Studel
meringues
muffins
Swiss roll
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RTO Code: 31897
CRICOS Code: 03149K
Assessment Criteria S NY S NY S NY S NY
S S S S
Element 1: Select Ingredients
The food production requirements are
identified from recipes and instructions
Ingredients are correctly identified:
· Recipe requirement (suitable for
purpose):
· Suitable poultry or cut of poultry
· Suitable ingredients for
accompaniments and sauces
· Freshness
· FIFO is applied for selecting
ingredients
The correct quantities required are
calculated
Spoilage or deterioration of ingredients are
checked and identified
Element 2: Select, prepare and use
equipment
The correct/suitable equipment required to
prepare the dish is/are identified:
Each piece of equipment is checked for

cleanliness
Each piece of equipment is assembled
according to manufacturer’s instructions
WHS issues are considered:
· Cord:
· Safety Switch provisions:
· Positioning (for example away from
moisture):
· Correct use of safety features (feeder,
guards)
· Uniform and loose parts are secured
from being caught
The correct type of knife is used for the
relevant preparation method
The equipment is used correctly and in a safe
manner
Element 3: Portion and prepare ingredients
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Ingredients are weighed according to recipe

portion requirements
Ingredients are measured according to recipe
portion requirements
Yeast-based doughs are prepared to correct
consistency: ________________
Doughs are shaped correctly according to
product feature and recipe specification
Re-useable product/ingredients identified
and saved
Adequate storage vessels for prepared
product, waste and use-able trimmings
Prepared doughs/product is covered and
labelled and stored for further use
Special requests are accommodated
The product meets the requirements for
special requests
Equipment is washed and sanitised or
replaced for different tasks
Hands are washed between different tasks
Element 4: Cook cakes, pastries and breads

Correct cookery methods used for cakes,
pastries and fillings: tick or circle
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes
and decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake
tins and moulds
10. stirring and aerating to achieve required
consistency and texture
11. using required amount of batter
according to desired characteristics of
finished products
12. weighing or measuring and sifting dry
ingredients
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13. whisking, folding, piping and spreading

Appropriate filling is prepared
The filling is seasoned and adjusted as
relevant
The filling is sufficient and in proportion to
product
The methods outlined in the recipe for the
product are followed correctly
The cookery method(s) required for the dish
are applied correctly
The correct baking condition is selected
The correct temperature for baking is
selected
The product is cooled in correct conditions:
______________________
Banana Sponge Roll
a. Sponge ingredients weighed correctly
b. Ingredients for filling weighed
correctly
c.Sponge is correctly prepared to sabayon
stage
d. Sifted flour is folded in correctly
e. Baked at 200C until golden and done
f. Dusted with sugar, covered with towel
g. Paper removed without damage
h. Rolled without damage
i. Banana Cream prepared to correct
consistency
j. Seasoned to taste
k. Sponge unrolled, filled and rolled
without damage
l. Even layering of filling
m. Dusted with icing sugar
Suitable garnish is used. Specify:

________________________
Garnish is prepared and of proportional size
Suitable complimentary is added correctly
The dish is evaluated and adjusted before
being served
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Accompaniments are suitable and well

presented
The plated product is free of drips, smears
and finger marks
The production and presentation of products
is within given time constraints
Re-useable ingredients are identified,
wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable
equipment
Suitable cleaning chemicals and sanitisers are
used
Cleaning equipment is rinsed, checked,
correctly maintained and stored
Maintenance issues are reported as relevant.
Assessment Criteria Comment S NYS S NYS

Element 1: Select Ingredients
The food production requirements are identified from recipes
and instructions
· Recipe requirement (suitable for purpose):
· Suitable ingredients for accompaniments and sauces
· Freshness
· FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and
identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish
is/are identified:
Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to
manufacturer’s instructions
· Cord:
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· Positioning (for example away from moisture):
· Correct use of safety features (feeder, guards)
· Uniform and loose parts are secured from being
caught
The correct type of knife is used for the relevant preparation
method
The equipment is used correctly and in a safe manner
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Yeast-based doughs are prepared to correct consistency:
________________
Doughs are shaped correctly according to product feature
and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste and
use-able trimmings
Prepared doughs/product is covered and labelled and stored
for further use
The product meets the requirements for special requests
Equipment is washed and sanitised or replaced for different
tasks

Correct cookery methods used for cakes, pastries and fillings:
tick or circle
Example 1:
Example 2:
Example 3:
6. preparing and using pre-bake finishes and decorations
7. resting
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8. rolling
9. selecting and preparing appropriate cake tins and
moulds
10. stirring and aerating to achieve required consistency and
texture
11. using required amount of batter according to desired
characteristics of finished products
12. weighing or measuring and sifting dry ingredients
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are
followed correctly
The cookery method(s) required for the dish are applied
correctly
The correct temperature for baking is selected
______________________
Individual Fruit Tartlets
a. Tartlet moulds are greased and floured
b. Sweet paste rolled to ~3 mm
c.Cut into even rounds with minimal waste
d. Blind baked to golden at 150 C
e. Couverture melted correctly and tempered
f. Tartlets are evenly brushed with couverture
g. Pastry cream is worked to smooth consistency
h. Pastry cream neatly filled into pastry cases
i. Chantilly cream is piped into consistent rosettes
j. Strawberries evenly arranged
k. Plate is decorated with piped couverture and
strawberry coulis

________________________
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
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RTO Code: 31897
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The plated product is free of drips, smears and finger marks

The production and presentation of products is within given
time constraints
Re-useable ingredients are identified, wrapped, labelled and
stored correctly
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained
and stored
Dish Assessment Criteria Comment S NYS S NYS

3 Element 1: Select Ingredients
and instructions
· Freshness
identified
is/are identified:

· Cord:
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caught
method
requirements
requirements
________________
use-able trimmings
for further use
tasks

tick or circle
Example 1:
Example 2:
Example 3:
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
texture
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RTO Code: 31897
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followed correctly
correctly
______________________
Bread Rolls
a. Correct appearance according to product
characteristics: ______________
b. Correct colour (sufficient and even - no signs of
burning)
c.Correct consistency
d. Sufficient moisture content
e. Even shapes
f. Good taste, flavour and seasoning as relevant
____________________
g. Correct texture and crumb structure
h. Appropriate topping where relevant:
__________________

________________________
time constraints
stored correctly
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and stored
Dish Assessment Criteria Comment S NYS S NYS

4 Element 1: Select Ingredients
and instructions
· Freshness
identified
is/are identified:

· Cord:
caught
method
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requirements
requirements
________________
use-able trimmings
for further use
tasks

tick or circle
Example 1:
Example 2:
Example 3:
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
texture
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followed correctly
correctly
______________________
Enter the specific criteria relevant for the observation of the
dish(es) here:
Dish 4
a.
b.
c.
d.
e.
f.
g.
h.

________________________
time constraints
stored correctly
and stored
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Assessment - 3 - Written Quiz
Question 1:
Match the functions to the specialized equipment used in the preparation and finishing of pastries,
cakes and yeast goods:
Pastry scrapers and horns 3 to allow for piping of softer mixtures and finishing of cream-
based desserts and garnishes with different shapes and finishes
Palette knives, spatulas 5 to assist in bread making
Piping bags and nozzles 4 used for cakes and sponges
Cake rings and spring moulds 7 can be used for yeast pastes
Bread tins in many shapes 8 used for making consistent shapes in a wide variety of pastries
1 from fleurons to shortbread biscuits
Tartlet moulds and rings 9 to minimise waste and help you to work hygienically
Fluted and dariole moulds 6 to help you to achieve even thickness and which come in a wide
variety, ranging from metal to wood, marble and plastic
Cutters 2 used for short paste
Rolling pins to assist with the removal of pastry and the finishing of cakes
Question 2:
The following WHS and hygiene aspects need to be considered when using equipment in pastry
production:
(Tick the correct box indicating true or false)
True False
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Once you have chosen your equipment you need to do a quick visual check to
ensure that it is in good working order and ready to use.
Before you start using any equipment, you must make sure that you know how to
operate it safely.
If you are unfamiliar with a piece of equipment you should use it carefully then ×
ask for training.
In order to help you operate the equipment safely, your kitchen will have
Standard Operating Procedures (SOPs) to ensure that you apply the correct
hygiene and WHS procedures for each piece of equipment.
Ensure that the electricity is switched off and disconnected when cleaning,
assembling or disassembling machinery.
Hygiene is a key factor during any job and regular cleaning and sanitation of
equipment during usage or when changing a food item, is essential.
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Question 3:
The provisions to determine and organise the required ingredients to prepare mise en place for pastry
products and breads include:
(Answer true or false in space provided)
True False
As with all cookery recipes a standard recipe card will show the yield and can be
easily multiplied or divided to meet the required quantity.
To determine the number of serves to be prepared for service you need to check
your existing mise en place, the number of bookings and requirements for special
functions.
Historical data of previous sales in an establishment provide no indication for FALSE
potential mise en place requirements for the preparation of pastry products.
All mise en place needs must be collated on the requisition form. The ingredients
are then collected from stores, or in smaller establishments the ingredients are
simply chosen from the dry store or coolroom.
Question 4:
The following factors may affect the selection of ingredients when preparing pastry and bread
products. Match each factor to the relevant example:
Seasonality storage space and preparation space can impact on possible processes
such as bread, cake and pastry production 3
Price differences in menus and expectations between an aged hostel, café,
restaurant and 5 star hotel or cruise ship 5
Infrastructure such as FIFO (first-in-first-out) are important to ensure that the oldest
product is used up first 7
Equipment available some fruit may only be available for a limited time, e.g. tropical fruit in
winter or wild strawberries in Europe 1
Quality standards self-service, set menu, à la carte or buffet style 6
Service requirements it may be cheaper to buy certain fruit and vegetables at specific times of
the year, e.g. raspberries can be very expensive out of season 2
Stock rotation principles specialised cooking equipment like waffle makers and dough breakers may
be needed 4
Question 5:
The basic processes which occur in yeast dough from the first stage of sifting the flour to making the
final shape include:
True False
The first step in pastry production is to sift all ingredients.
Sifting adds small amounts of air to the flour and helps to produce a lighter
product, as well as removing any impurities.
The added salt supports the development of gluten and the taste.
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In basic bread dough the gluten strands get developed through extensive proving FALSE
of the dough.
Once the yeast ferments during proving, the gluten is dispersed as fine filaments
through the rising dough.
Once it is placed in the oven, the gas within the dough is converted to steam to FALSE
help the product to rise.
The protein starts to coagulate and set and this provides stability for the final
shape.
Question 6:
Which processes affect the structure of a dough when fats or eggs are added?
True False
Additions such as fats affect the structure of the crumb and provide richness and
softness.
This is due to the combination of the hydrophobic (water repellent) nature of
shortening and the hydrophilic (water absorbing) nature of gluten.
Gluten cannot be developed through the fat and instead, skirts around the fat
particles, which provide the softer components in the final product.
As fat also helps to incorporate air it is important to use fat that has a melting ×
consistency.
Any egg that is added to the mixture such as in bun dough, will lighten the
mixture and the egg protein will provide extra structure once heated.
Any hard or liquid fat will allow for the incorporation of air. ×
The egg yolk will enrich the dough and the lecithin it contains will assist in
dispersing the shortening through the dough.
Question 7:
Which natural aeration processes occur during the panary fermentation by yeast?
True False
The principle of panary fermentation by yeast (carbon dioxide production) is also TRUE
referred to as leavening.
The yeast uses glucose contained within the flour to bud and multiply during this TRUE
process.
Carbon dioxide is released forming the bubbles within the dough, making it rise. TRUE
In chemical terms this means: Sugar + Yeast  Carbon Dioxide + Ethanol TRUE
(Anaerobic)
As the product is baked the yeast is eventually killed and the gas is held in place TRUE
by the gluten framework.
The yeast also provides flavour to the finished product. TRUE
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Question 8:
What is the principle of lamination? How is this applied for a single or double (book fold) turn?
(Tick the correct answers)
Lamination refers to the rolling and folding of a paste so that a laminated 
structure is obtained.
By doing a series of turns with the paste you will end up with alternating layers of 
paste and fat.
A single turn means that the rolled pastry sheet is folded over once to create 2
layers.
A single turn means that the rolled pastry sheet is folded over by one third, then 
folded again to create 3 layers.
A layer of fat, e.g. butter is added before the lamination process is started. 
A double turn means that both sides are brought into the centre and then folded 
together so it resembles a book, resulting in 3 layers.
Question 9:
There are different types of yeast available, which have various properties for storage and use which
include:
True False
Fresh yeast needs to be stored in the fridge and will last approximately 2 months. 
Cream yeast is used in large scale baking.
Instant yeast is concentrated, quite porous and can be added with the wet 
ingredients when producing dough; it requires about double of the amount of
fresh yeast.
Dried yeast is used in the home market and in smaller restaurants; it is
concentrated and requires only ½ of the yeast in a recipe.
All yeast types require food, moisture and warmth in order to be active.
Question 10:
Economic reasons for using convenience products in pastry cookery often include:
True False
The small number of ingredients required for pastry.
The limited shelf life of products.
The labour costs of production.
The high costs of ingredients. 
The stringent food safety aspects which apply to pastry products. 
The requirements for mass production.
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Question 11:
Match the healthy alternatives which can be incorporated into the products of pastries, cakes and yeast
goods to the relevant aspects:
Low-fat alternatives The addition of bran or other dietary fibre to white flour helps with
digestion and promotes a healthier diet. For special diets you can
adjust recipes to leave the skin on apples and pears to increase fibre or
make a wholemeal sweet paste with rhubarb filling. 3
Sweeteners Yoghurt and buttermilk, skim milk and goats’ milk form good low-fat
alternatives that you may want to use. Polyunsaturated fats can be
used instead of butter but they will change the final taste. 1
Increased dietary fibre You need to be very careful in the preparation and use of products
containing any wheat, barley and rye-based product. For example,
ensure that cornflour is not wheaten cornflour, which is based on
wheat starch! 4
Celiac disease and Avoid artificial varieties. It is preferable to use fresh fruit as a
allergies sweetener. 2
Question 12:
Match the production methods for short pastes to the key points of care for each method:
The rub-in method 3 is used for pies or as a lining paste for pâté en croûte. Boil the water
and lard and add to the flour and salt. Work quickly into a paste and
use while hot. It has a firmer texture and will contain pie ingredients
within a mould.
The creaming method is used to produce a light and airy product. There are 2 types of
2 creaming methods, but only 1 is used for pastries; the other is used for
cakes. In the pastry method the 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.
The hot water method is used to achieve firm pastry bases with greater density which helps
1 retain the shape, e.g. for a quiche or pie base. This firm base will
prevent any liquids added to the base leaking or soaking through the
paste.
Question 13:
Calculate the answer to the following question:
A recipe for Pâte à Foncer yields 3.000kg. How many tartlet bases weighing 0.040kg each will you
obtain from this recipe if the total trimming losses are 12%?
Pate c foncg =3kg
Tartlet bases=0.040kg
Total trimming=12%
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Question 14:
The following statements relating to the requirements for baking and blind baking short paste products
are:
True False
For even heat in a normal oven the product should be baked in the middle of the
oven.
In a baker’s oven use mixtures of top and bottom heat depending on the product,
e.g. with shortbread biscuits a mixture of 60% top and 40% bottom heat may be
used.
The reason for blind baking pastry first is that the pastry and the filling require
different cooking temperatures - hotter for the pastry and cooler for the filling.
Custard products should be baked at 190-200°C and slightly lower for fan forced 
ovens.
Blind baking will ensure that the pastry is fully baked by the end of the baking
process and it also helps prevent liquid soaking into the dough.
Question 15:
Common faults which could occur during the preparation of short pastes include:
True False
If the flour is not mixed properly with the fat it can absorb the liquid more easily
and start to develop the gluten, which leads to shrinkage.
If too much liquid is added the paste needs to be worked longer, also leading to
gluten development and subsequent shrinkage.
Higher levels of fat will lead to toughness in the final product. 
Soft flour will produce a tougher product. 
If the paste is not mixed properly, spots will form within the finished product, e.g.
liquid added bit by bit will form doughy spots within the paste.
Excessive moisture in the paste will reduce the baking time required and can lead 
to over-baking of the paste.
Question 16:
Connect the preparation steps for a choux paste in correct order:
Step 1 4 Once a white layer is formed at the bottom of the pot, remove the mixture from the
heat and cool to below 45°C.
Step 2 5 Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture
reaches dropping consistency
Step 3 6 Pipe onto a greased tray but leave some room for it to spread. Bake large items such
as choux buns at 200°C and smaller items such as profiteroles at up to 220°C
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Step 4 2 Once the liquid boils and all fat is melted, remove it from the heat and then add the
sifted flour immediately!
Step 5 1 Boil the liquid and butter together - chopping the fat into smaller pieces speeds up
the melting process
Step 6 3 Work the mixture through with a wooden spoon and return to the heat to “burn off”
the mixture. This term is used to describe the gelatinisation of the starch in the
panada
Question 17:
Match the faults in choux paste to the possible causes:
Flat product it is due to excessive heat, extended baking time or too much sugar in
the mixture. 3
If eggs are added when is usually caused by a lack of baking time, opening the oven, or
the water is too hot baking the choux paste at the wrong temperature. All of these
prevent the steam being able to cause the product to rise. 1
If the product is too the protein will coagulate and the egg will not be able to form
brown enough steam during baking to make the product rise. 2
Question 18:
What needs to be considered when baking puff pastry items?
True False
Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise TRUE
too quickly and then collapse.
Bake it for the minimum amount of time then check that steam is coming out and FALSE
that you cannot see the individual layers.
For any products with moist fillings such as an apple turnover (chausson aux TRUE
pommes), make sure that you use enough bottom heat to prevent the base being
soggy.
For filled puff pastry products the oven temperature may be raised by 10-20 FALSE
degrees after 5 minutes to reduce baking time.
Do not disturb the pastry for the first 10-15 minutes in the baking process and do TRUE
not knock the tray.
Question 19:
The following relating to the production methods of cakes are:
True False
Basic cake mixtures have a ratio of 1:1:1:1, of butter, sugar, egg and flour. TRUE
There are two production methods. In both cases the ingredients need to be at TRUE
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room temperature ~25°C.

For the sugar batter method the butter and sugar are creamed; then the egg is TRUE
added and emulsified. The flour is folded under, the mixture deposited into a tin
and baked at 175°C.
For the flour batter method the flour is creamed with the soft butter and the sugar TRUE
and eggs are whisked to the sabayon stage. The two mixtures are folded together
and then placed into a tin and baked at 175°C.
Examples like marble cake may use a varied ratio of 1:1:1:2. The extra flour added TRUE
is self raising flour which gives a light texture; some milk is added to make up for
the extra dryness in the mixture.
Pastry cooks use formulas to calculate ratios in detail. High ratio cakes produced in TRUE
cake shops use special flour and fat to allow for adaptation of recipes and bulk
production.
Menu examples of cakes using the 1:1:1:1 ratio are pound cake (1 pound of each TRUE
ingredient), Madeira cake and marble cake.
Question 20:
Connect the faults in puff pastry to the possible causes:
Product doesn’t rise Paste was not rolled evenly; egg wash has run down the side of
the paste 3
Fat has run out of the paste Temperature too low - product won’t brown; not enough
bottom heat - bottom will be too moist; temperature too high
(>230°C) - outside will brown and inside will not cook 4
Uneven rise Oven not hot enough to set the pastry quickly 1
Wrong colour/unevenly Too much flour used during lamination 5
cooked
Texture too firm/pastry not Layering not even or too much pressure applied during pinning
flaky out; butter is too cold when rolling 2
Question 21:
Connect the production steps for a Genoese sponge into the correct order:
Step 1 For additional moisture, butter is added. 3
Step 2 The flour is folded under. 4
Step 3 The eggs and the sugar are whipped over a bain-marie to blood temperature 1
Step 4 The mixture is placed into a machine and whipped to sabayon stage 2
Question 22:
Connect the production steps for cold sponge method into the correct order:
Step 1 The yolks are whipped with the remaining sugar until stiff 3
Step 2 The eggs are separated and the whites are 3/4 whipped 1
Step 3 The meringue mixture is folded carefully into the egg yolk mix 4
Step 4 The flour is folded under 5
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Step 5 Half the sugar is folded under and the mixture is whipped until it forms a meringue 2
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Question 23:
Quality indicators for a good sponge should include the following aspects:
(Tick the correct answers)
Sponge should have a golden crust and be fairly level. 
The bubbles in the finished sponge should be even and airy and not large. 
A good quality sponge is dense and heavy in weight.
An excellent sponge product is dome shaped.
The texture should be “springy to the touch” and retain moisture. 
Question 24:
Connect the production steps for yeast doughs in correct order:
Step 1 6 Rounding and recovery period
Step 2 7 Shaping
Step 3 1 Weighing
Step 4 11 Cooling
Step 5 3 Dough (gluten) development
Step 6 2 Mixing
Step 7 9 Final proofing
Step 8 10 Baking
Step 9 5 Knockback, dividing and scaling
Step 10 4 Intermediate proof
Step 11 2 Moulding
Question 25:
Match the explanations to the correct type of pastry products:
Currant buns 3 similar to currant buns but using mixed fruit
Chelsea buns renowned as an Easter speciality. Made like Bath buns with spices
4 added and finished with a cross on the top. This may be made with
paste
Bath buns currants are added to the basic dough which is then rolled into small
1 balls, proven and baked, then finished with bun wash (light stock
syrup)
Hot cross buns made from bun dough formed into balls ~5cm diameter and then
5 proven. Deep-fried until golden on both sides. Eaten filled with jam
and rolled in sugar spiced with ground cinnamon
Doughnuts or the dough is rolled out, brushed with butter, sprinkled with sugar and
Berliners 2 clean mixed fruit, rolled and cut into 4cm pieces, baked and glazed
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Question 26:
Match the descriptions to the correct type of yeast products:
Savarins 3 are piped into barquette moulds, proven and baked, then soaked in
syrup. After baking an incision is made into the top it is opened and
filled with cream. Fruit garnish is then added.
Baba au rhum is a classical French breakfast speciality. It is a rich yeast dough with a
high content of eggs and butter. It can be produced as a loaf, rolls or
4 the classical brioche à tête (Parisienne) fluted mould shape with a
topknot. It is often filled, or served with an entrée such as chicken liver
pâté.
Marignans baba mixture is a savarin paste with added currants. The mixture is
2 placed into greased dariole moulds and once proven, they are baked.
As the name implies, the finished baba are soaked in a stock syrup
containing rum, then garnished with cream and fresh fruit.
Brioche are made from a rich yeast paste containing a high proportion of
1 butter and a mixture of equal amounts of egg and milk. The finished
goods are soaked in stock syrup. When plated they are garnished with
Chantilly cream and fresh fruit or compote.
Question 27:
The production steps for Danish paste including points of care include:
True False
Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept FALSE
warm to promote yeast activity and to enhance proving.
The butter is worked into a block with some flour to stabilise it and then rolled out. TRUE
The internal temperature of the butter mixture should not rise above 32°C while FALSE
resting.
The butter mixture is enveloped into the paste using 3 single turns. TRUE
The production of Danish differs from puff paste, as the gluten needs less TRUE
development to keep the Danish light, due to the natural aeration.
The ingredients have to be kept cold to prevent the yeast from developing too TRUE
quickly.
When laminating the paste, roll it evenly without too much pressure to prevent TRUE
any butter from squeezing out and to form even layers.
When proving the product keep the prover temperature at 38°C to prevent the FALSE
butter from melting.
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Question 28:
Match the descriptions to the relevant commodities or techniques used for decorating pastry products:
Dusting 4 spun, blown or pulled, piped when using fondant
Feathering using icing sugar and cocoa powder - this can be used on dessert items
1 such as a profiterole or sponge, or on the plate - stencils can be used to
add variety
Filigree 8 mixture of melted sugar and almonds. The ratio depends on its use
Sugar these include flavoured varieties including coffee or citrus as well as
6 variants like Royal Icing to cover e.g. fruit cakes. Icings need to be applied
for a smooth seamless finish and some can be used for piped decorations
Tempered 3 use fondant or chocolate to pipe a wide variety of shapes
chocolate
Icing 7 these can be cooked from fruit juice and slightly thickened with arrowroot
or gel, or they can be cooked from jam and stock syrup, e.g. apricot glaze
and strawberry glaze. Stock syrup can also be used to brush items and
provide additional gloss
Glazes this technique is used with sauces, chocolate and icing. You pipe
2 contrasting liquid or chocolate on a plate or item and then draw it through
with a paring knife or skewer to create patterns and shapes
Nougat 5 moulds, shapes, stencils and pralines
Question 29:
Examples of different types of sauces, custards and syrups which could acoompany various pastries,
cakes or yeast goods could include:
True False
Fruit-Based Sauces TRUE
Flavoured syrups including reduced, blended fruit sauces TRUE
Anglaise sauce TRUE
Various custards TRUE
Sabayon TRUE
Syllabub TRUE
Sauce Mousseline TRUE
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Question 30:
The presentation of pastry items will vary according to service style and occasion and may include the
following:
True False
In a restaurant, most dishes will be served on plates or in bowls. TRUE
When using plates, the plate should be chosen so that it suits the overall TRUE
presentation of the dish.
For high tea, petits fours and small pastry varieties may also be offered as a varied TRUE
selection of all types on a tiered stand for each table.
Pastries are usually served on simple plates or platters without any garnish. FALSE
For sweet buffets arrangements include showpieces on each platter, glass or TRUE
crystalware and it is important to ensure an appealing flow and design when
arranging these.
Pastry selections presented on glassware or platters need to be arranged with TRUE
consideration to shapes, consistencies and colours arranged to highlight contrasts
and textures.
Question 31:
Which aspects must be considered when storing or displaying patisserie products in refrigerated and
closed-in cabinets?
True False
Refrigerated units keep perishable items below the danger zone and protect the 
cakes from dust, bacteria and viruses (e.g. from sneezing) and accidental spills.
The cabinets have to be emptied at the end of the day, cleaned and sanitised
before any product is returned. Check for iced-up refrigeration cells.
Closed-in units house dry varieties of cakes or slices.
Refrigerated units are used for any items containing cream and/or custard and the
temperature must not exceed 12°C.
The storage time in closed-in units should not exceed 2 hours.
Closed-in units have to be emptied at the end of the day, cleaned and sanitised
before any product is stored the next day. Any leftover cakes have to be
refrigerated.
Question 32:
General rules for the safe storage and labeling of cakes and pastry products include:
True False
Perishable items such as dairy products have to be refrigerated between 0°C and
5°C
Soft and ripe fruit should be kept at room temperature 
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Opened cans, jars and buckets must be well sealed and are best placed in the
coolroom
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
All items intended for storage must be labelled stating the product or contents, the
production date and the name of the person responsible
Airtight containers will seal in flavours and freshness and prevent product
deterioration
Base cakes can be refrigerated or frozen, so wrap tightly to prevent freezer burn
and drying out
Question 33:
The ingredients for a fruit cake cost $5.40. The cake yields 10 slices. How much will the selling price of a
slice be if the food cost for the whole cake is 27%?
Answer:- $2
Question 34:
A recipe uses 1 egg yolk and a ratio of 1 part sugar, 2 parts fat and 2.5 parts flour. The sugar weighs 30g.
What are the required quantities expressed in grams for fat and flour?
Answer:- 60grm Fat +175 grm flour
Question 35:
The preparation methods for filo and strudel paste and products made from these include:
Both pastes use ratios of Flour (10): Water (5) : Oil (1) but strudel dough usually TRUE
has 1 part egg added.
Filo paste originates from Greece, Middle Eastern countries and Turkey, where it is TRUE
traditionally handmade in a labour-intensive process and used fresh.
Strudel paste is nowadays mainly identified with Austrian cuisine. Both pastries are TRUE
very similar as they have to be rolled or stretched very thin before they are used.
Filo paste is traditionally brushed with olive oil in between layers to prevent the FALSE
product rising. It is suitable only for savoury products.
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Strudel dough can also be used for savoury applications such as vegetable or TRUE
seafood fillings.
For Strudel, any filling used needs to be reasonably dry to achieve a crisp pastry. If TRUE
you have a moist filling such as apples, you can add some roasted and buttered
cake crumbs to soak up the surplus liquid.
Baklava is a typical Austrian type of strudel. FALSE
Question 36:
The following processes must be considered to ensure a clean and hygienic workplace:
True False
Tidy your work area frequently, in particular between different tasks.
When changing to different tasks and commodities, the workplace and equipment
need to be cleaned and sanitised.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc.
from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on
any surface area.
Sanitation should occur each time after cleaning a work area or equipment that
comes into contact with food.
In order for a workplace to be hygienic it must be sanitised before the cleaning 
process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This
includes stovetops, the oven, walls, floors, cupboards and other parts of the
kitchen and service area.
Assessment - 4 - Checkpoints
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Checkpoint 1
Q1.
What are the functions of the following specialised equipment used in the preparation and finish of
pastries, cakes and yeast goods?
1. Pastry scrapers and horns - to minimise waste and help you to work hygienically
2. Palette knives, straight and cranked spatulas - to assist with the removal of pastry and the finishing
of cakes
3. Piping bags with a wide variety of nozzles - to allow for piping of softer mixtures and finishing of
cream based desserts and garnishes with different shapes
4. Cake rings and spring moulds - use for cakes and sponges
5. Bread tins in many shapes - to assist in bread making
6. Tartlet and barquette moulds and flan rings - used for short paste.
7. Fluted moulds and dariole moulds - Fluted moulds and dariole moulds can also be used for yeast
paste. Cornet moulds are used for pastry horns
8. Cutters - used for a wide variety of pastries from fleurons to shortbread biscuits
9. Rolling pins - to help you to achieve even thickness and which come in a wide variety, ranging from
metal to wood, marble and plastic
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Q2.
How do the following factors affect the choice of equipment for the preparation of bread and pastry
items?
1. Safety - using blender for short paste can be dangerous and proper training needs to be provided
2. Appropriateness - a rolling pin would be used for rolling out a small amount of short paste, whilst a
sheeter would be used for a large batch of puff paste
3. Reducing wastage - reusing pastry offcuts like puff paste for sausage rolls or fleurons
Q3.
List 5 common Work Health and Safety and Hygiene requirements which must be followed when
using equipment:
1. It is important to check it first for cleanliness to prevent cross-contamination, when using equipments
2. When using the equipment it is important to consider WHS to ensure that no injury occur
3. Tell your supervisor, if you are unsure about any aspect of how to use equipment so you can be trained
properly
4. It is important to regularly clean and sanitise the equipments during usage or changing a food item
5. Electric equipments are stored away from moisture to prevent of electrocution
Q4.
What are the basic ingredients used in baking? How do different ingredient ratios impact on the
finished pastry products?
The basic ingredient flour, fats, liquid and sweeteners are used in all the pastry with some additional
ingredients such as nuts or spices to achieve different types of pastry. Good pastry depends on
accuracy in the weight, execution of product or follow the correct process.
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Q5.
List 3 essential aspects which need to be considered in order to obtain a successful finished pastry
product:
Ø Correct weight
Ø Correct process
Ø Required temperature
Q6.
List and explain 3 methods of heat transfer which are used for cooking and baking processes:
Conduction: through heating an iron or pan is utilised in waffles and crepes and also some flat bread
varieties.
Radiation: heat from a direct source , is used for item such as grilled bread types and for the flashing or
glazing of item such as creme brulee.
Convection: mostly baked products are cooked with it. Convection is also used for deep fried goods
such as fritters and steamed products such as puddings.
Checkpoint 2
Q1.
What are the basic processes which occur in a yeast dough from the first stage of sifting the flour to
the final shape stage?
Shifting the flour is the first step in the pastry production. Shifting adds small amounts of air to the flour
and helps to produce a lighter product and added salt supports to develop the taste and gluten. Once
the yeast ferments during proving, the gluten is dispersed as fine filaments through the rising dough.
When it is placed in the oven, the water with in the dough is converted to steam and help to aerate and
raise the product. The protein stars to coagulate and set and this provides stability for the final shape.
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Q2.
Which processes affect the structure of a dough when fats are added?
Fat affect the structure of the crumb and provide richness and softness to the dough. This is due to
combination of the hydrophobic nature of shortening and the hydrophilic nature of gluten. The fat
pockets of a weakened gluten structure provide the softer components in the final product. It is
important to use fat that has a plastic consistency and fat also helps to incorporate air which is lightens
the pastry.
Q3.
What is the function of eggs when added to a dough mixture?
When egg is added to the mixture such as in bun dough, will lighten the mixture and egg protein will
provide extra structure. The egg yolk will enrich the dough and the lecithin it assist in dispersing the
shortening through the dough. In a cake mixture this can be observed when you cream the fat and
sugar, then add the eggs and incorporate gradually without splitting the mixture. This allows for
additional air to be absorbed.
Q4.
Which natural aeration processes occur during the panary fermentation by yeast? How is this
expressed in chemical terms?
Natural aeration refers to the principle of panary fermentation by yeast, this is also referred to as
leavening. The yeast uses glucose contained within the flour to bud and multiply during this process.
When making a dough Carbon dioxide is released forming the bubbles and rise it, it also provides
flavour and different texture to the product. In chemical terms this means:
Sugar + Yeast → Carbon Dioxide + Ethanol
Q5.
Complete the following table by indicating the functions of each ingredient in pastry production:
To provide strength Have to be carried Lighten the Tighten, compact
and structure by flour and eggs texture the texture
Flour 
Eggs  
Sugar  
Fat  
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Liquid - water, milk,  

liqueurs
Baking powder, 
yeast
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Checkpoint 3
Q1. List 6 functions of eggs in the preparation processes for pastries, cakes and yeast goods:
1. Eggs contribute important nutrients to food products.
2. Eggs add flavour and colour to foods such custards and pudding.
3. Eggs also give an appealing colour to the interior of baked goods like cakes.
4. Eggs add structure to baked products, such as muffins and cakes.
5. An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix.
6. Heat causes egg proteins to coagulate (thicken)
Q2.
List and describe the features of 3 types of yeast:
Fresh Yeast
bought in small cakes or bars, clean yeast has the feel of a crumbly eraser. For the reason that product
is so perishable, it need to be refrigerated and used within two weeks.to use sparkling yeast, it have to
be crumbled into small portions and proofed (similar to energetic dry yeast).
Cream Yeast
Cream yeast comes in a creamy liquid form with a moisture content material of 90%.It's miles delivered
to bakeries in bulk and held in refrigerated garage tanks. Its main advantage is that yeast on this form
can be metered at once into dough mixers and is extra rapidly dispersed at some stage in the dough.
Dried and Instant yeast
Are used in baking. Instant yeast is focused, quite porous and can be introduced with the dry
components while producing dough and calls for best about of the quantity of clean yeast. Dried yeast
is used inside the domestic marketplace and in smaller eating places and is likewise focused and calls
for most effective half of of the yeast in a recipe.
Q3.
List 3 requirements for yeast to be active - what are the sources for the requirements?
Yeast requires :
1. Food - in the form of sugar and starch
2. Warmth - ~35°C
3. Moisture - water or milk or other liquids
If yeast is stored cold it remains dormant

If yeast is heated above 55°C it's far killed
Yeast merchandise have to be labored at temperatures among 20-30°C.The maximum temperature for
the liquid must be 35°C
Q4.
Provide 3 economic reasons for using convenience products in pastry cookery:
1. Bread mixes make lifestyles less complicated for the baker,once in a while only desiring the
addition of water and the subsequent of clear tips.
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2. Cake and muffin batters come prefaced and simplest require the addition of water and
combining.
3. Fresh puff pastry requires ability, time, bench space and oven space.Pre-made puff pastry may
be bought as sheets, blocks and rolls
Q5.
List 3 provisions to determine and organise the required ingredients to prepare mise en place for
pastry products and breads:
1. Special functions : set menu occasions can also imply fewer dishes organized but more of each
dish.
2. Number of bookings : if there are more or fewer diners than everyday.
3. Climate and weather : a chilly wintry weather way clients are more likely to order a bread and
butter pudding in place of ice cream.
Q6.
How can the following factors affect the selection of ingredients when preparing dishes?
1. Seasonality - as a few fruit may additionally simplest be to be had for a confined time e.g.
tropical fruit in wintry weather or wild strawberries in Europe
2. Price - it is able to be less expensive to buy positive fruit and greens at particular times of the
year e.g. raspberries may be very high-priced out of season.
3. Infrastructure - storage space and preparation space can effect on feasible strategies inclusive
of bread, cake and pastry manufacturing.
4. Equipment available - specialised cooking device like waffle makers and dough breakers may be
wished.
5. Quality standards - differences in menus and expectations among an elderly
hostel,cafe,restaurant and 5 famous person motel or cruise ship.
6. Service requirements - self-provider, set menu, a la carte or buffet style.
7. Stock rotation principles - such as FIFO are crucial to make certain that the oldest product is
used up first
Q7.
List 3 aspects which must be calculated when costing a cake or gateau:
1. Cost the ingredients.
2. Check how many serves and calculate the time spent in production.
3. Compare the quality and price of a pre-made product that can be ordere
Checkpoint 4
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Q1.
Which healthy alternatives can be incorporated into the production of pastries, cakes and yeast
goods for the following aspects?
Low-fat alternatives - Yoghurt, buttermilk, skim milk, goat's milk etc.
Sweeteners - use fresh fruits
Increased dietary fibre - use multi-grain flour, husk of cereals
Coeliac disease and allergies - use gluten free flour, plain flour
Q2.
List 3 production methods for short pastes and explain the key points of care for each method:
Rub-in method:
¨ Fat need to be solid form
¨ No over work
¨ Pastry base is not too thick
The creaming method:

¨ Add eggs slowly no curdle
¨ Do not over work on adding sugar and creme because butter split in liquid form
The hot water method :

¨ Work quickly into a paste
¨ Never allow to cool down
Q3.
Complete the following table with the correct short paste ratio requirements for each type of paste:
American College
RTO Code: 31897
CRICOS Code: 03149K
Type Liquid Sugar fat flour

Pâte Sucrée 1 egg for ~80g sugar 1 2 3
Pâte à Foncer (sweet) 1 egg for ~80g sugar 1 2 4
Pâte Sablée 1 egg for ~80g sugar 1 2 2.5
Pâte Brisée 1 water 0 2 4
Q4.
What are the requirements for baking and blind baking short paste products?
Baking: Baking the product in the oven requires careful balance of top and bottom heat in a bakers
oven use mixtures of top and bottom heat depending on the product.
Blind Baking: It is partially bake without the filling. Blind baking pastry first is that the pastry and the
filling required different cooking temperature- 200 ° C for the pastry and ∞ 150 ° C for the
filling.
Q5. Provide 5 menu examples of short pastry items:

Lemon and Mandarin Tartlets:
· Bake the tartlets with two flavoured curd.

· Once cooled garnish with icing sugar, chocolate filigree or fruit
· Can also be used as a Petit flour
Apricot and Frangipane Flan:

· Line a flan ring with sweet paste and fill with frangipane and apricot then bake
· cut the glazed flan into portions
· serve with sabayon, anglaise sauce or ice cream.
Bake chocolate and vanilla cheese cake:

· Line a flan ring with sweet paste
· prepare the filling and pipe in concentric circles, then bake
· cut the cake into portions
· serve with ice cream and fruit garnish
Berry and mango tartlet :

· fill the blind baked moles with creme patisserie and top with seasonal fruit
· top with fresh fruit and coat with fruit glaze gel
· garnish with coulis
Linzer Torte :
· Line a flan ring with hazel nut paste and top with jam
American College
RTO Code: 31897
CRICOS Code: 03149K
· place a lattice pattern over the top and bake

· carefully remove the baked torte and sprinkle liberally with icing sugar
· cut into portions and serve with cinnamon icing
Checkpoint 5
Q1.
Provide an explanation and 2 examples for each of the following cooking methods for flans and tarts:
1. Baking alone and using as a shell for cold sweet or savoury items: flans or tarts with custard fillings
which includes pastry cream are regularly topped with sparkling or canned fruit and glazed with
apricot glaze or clear fruit gel. Ganache is likewise a appropriate filling and may be completed off
with a wealthy layer of chocolate at the top.Nut fillings are also appropriate and may be blended
with chocolate for a richer flavour and texture.
2. Prebaking shell to be baked again with a custard filling: the shell is prebaked after which filled with
a custard and numerous components like in quiche Lorraine or citrus tart and then completed on a
decrease temperature simply sufficient to set the custard.
3. Raw shell to be baked together with all the other ingredients: tarts and tartlets are terms normally
carried out to products which might be finished and baked in one move.The numerous types of
short paste are appropriate simply as for flans.The preparation is also the same the simplest
distinction is that they may be generally baked in deeper mould.Bakewell tarts and custard tarts
also are common examples of these dishes
Q2.
Provide 5 guidelines for the presentation of flans and tarts:
1. A variety of moulds may be used from conventional flan rings various in top and diameter to
small moulds and even afloat dishes.
2. Smaller tartlets may be produced for individual component desserts.Apricot tartlets or boat-
shaped banquettes are made through prevailing a mould with quick paste,including a few
soaked apricots and frangipane combination then baking and glazing.
3. The presentation desires to be neat with flawlessly crimped edges and eye attraction for every
piece.
4. To acquire easy,but smooth presentation it is important to use the appropriate techniques for
the duration of all levels of production.
5. Finishes and further garnishes for tarts are frequently easy and can include only a small dollop
of correct quality cream and a chunk of fresh fruit.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q3.
List 5 common faults which could occur during the preparation of short pastes:
Shortcrust
- Hard and/ or tough pastry
Due to too much liquid, too little fat, over-handling or insufficient rubbing in.
Hot water crust

- Cracked pastry
Insufficient liquid; too little kneading; liquid not boiling when added to flour.
Suet Pastry
- Heavy pastry
Insufficient baking powder. Water not kept on the boil during cooking.
Choux Pastry
- Mixture too soft
Insufficient cooling of the flour before adding the eggs; eggs added too quickly
Flaky, Rough Puff and Puff pastries

- Too few layers
Insufficient resting and chilling; heavy rolling causing fat to break through and intermingle
with the pastry; fat too soft.
Q4.
List the preparation steps for a choux paste in correct order:
1. Boil the liquid add butter together cutting the fats into smaller portions speeds up the melting
process.
2. The liquid must be boiling swiftly when the flour is introduced so the starch cells inside the flour
burst open, letting them be given extra liquid. This helps it upward thrust greater for the
duration of baking due to the increase in steam given off from the eggs. Make sure that all the
butter has melted before including the flour.
3. Work the combination thru with a wooden spooning go back to the warmth till the combination
pulls far away from the edges of the pan.
4. Once a white layer is shaped at the bottom of the pot, dispose of the combination from the
warmth and cool to under 45°C.Usually cool the panda earlier than including the eggs, in any
other case the eggs might be cooked and cannot offer balance and shape.
5. Add the eggs one after the other, or step by step in case you use blended eggs, until the
combination reaches losing consistency.
6. Pipe onto a greased tray but depart some room for it to unfold. Bake massive items along with
chop buns at 200°C and smaller objects along with profiteroles at up to 220°C.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q5.
What processes and procedures are involved when baking choux paste?
As you bake the choir paste the water inside the paste turns to steam and pushes the paste up and out.
As the warmth will increase the egg starts off evolved to coagulate and presents shape. The starch
additionally begins to set and affords shape with the very last form being held in place as soon as the
liquid has evaporated. The product is completed as soon as it is lightly golden brown, has doubled in
length and feels mild.in case you faucet the completed chop product it ought to sound hollow. Place
onto a cord rack to prevent condensation forming.
Do not open the oven within the first 10-15 mins or the pastry products will crumble. The Pastry needs
to be almost dry on the inside as moisture shows that the egg has no longer set sufficient and the
product will crumble and flavour doughy.
Q6.
What are the possible reasons for the following faults in choux paste?
Flat product - Flat product is normally due to a loss of baking time opening the oven or being the choux
paste at the incorrect temperature.
If eggs are added when the water is too hot - If eggs are introduced whilst the water is just too warm
the protein will coagulate and the egg will no longer be capable of shape sufficient steam for the
duration of baking to make the product upward thrust.
If the product is too brown - If the product is simply too brown it is because of immoderate warmness,
prolonged baking time or an excessive amount of sugar inside the combination.
Checkpoint 6
Q1.
List the 3 production methods for puff pastry and provide a brief description for each method:
French method - In this method prepare the dough by mixing the salt, water, flour and fat and then
rest, add small amount of lemon juice or white vinegar. After that remaining fat is referred to as roll in
fat. Cut the dough and roll out the four corners , place the roll in fat in centre and fold the 4 end back
over. Then make the first turn and refrigerate for 30 minutes between each turn and repeat three time
and then baked it.
American College
RTO Code: 31897
CRICOS Code: 03149K
English method: Prepare the dough and roll in fat as per the French method. Instead of the Maltese
cross, roll the pastry dough into a sheet and do the same with roll in fat. Place the role in fat in centre,
fold over the end of the pastry dough and make the first turn, then continue with the terms as normal.
Scotch method: Also called the quick or all in method, or referred to as rough puff, Use all the
ingredients together, with the fat in large peace, work quickly into a fairly lumpy paste. Once you apply
the terms, the paste will smooth out. You can achieve less rise than with the other methods, but the
flavour and flakiness is still good.
Q2.
What are full, ¾ and ½ puffs? How are these types of puff used for different production methods?
The type of puff paste is determined by the amount of fat added. A half puff has only a half amount of
fat(a ratio of ½: 1 ). The end products is determined by the amount of fat used and the production
method for half puff is using the French method. In third fourth of puff has only third fourth amount of
fat(a ratio of ¾: 1 ). English method used for it.
Q3. What needs to be considered when baking puff pastry items?
Ø Butter need to be melted when mixing in flour

Ø Add egg one by one without curdling
Ø Do not add eggs when dough is hot
Ø Bake the paste at 200-210 ℃ but not hotter
Ø Do not disturb the pastry for first 10-15 minute
Q4.Provide 5 examples for puff pastry goods which could use trimmings, ½ or ¾ puff paste:
1. Cornets
2. Palmier
3. Fillet Wellington
4. Eccles cakes
5. Gateau St. Honore
Q5. What are the possible causes for the following faults in puff pastry?
Product doesn’t rise: Oven not hot enough to set the pastry quickly.
Fat has run out of the paste: Layering not even or too much pressure applied during pinning out,
butter is too clod when rolling.
American College
RTO Code: 31897
CRICOS Code: 03149K
Uneven rise: Paste was not rolled evenly, egg wash had run down beside of the paste.
Wrong colour/unevenly cooked: Temperature too low- product won't brown; not enough bottom
heat- bottom will be too moist; temperature too high-outside will brown
and inside will not cook
Texture too firm/pastry not flaky: Too much flour used during laminating
Checkpoint 7
Q1.What are the origins offilo and strudel paste?

What are the production methods for filo and strudel paste?
List 3 products which can be produced from each paste using different sweet and savoury fillings.
Filo paste originated from Greece, Middle Eastern countries and Turkey, where it is traditionally
homemade in a labour intensive process and used fresh. Strudel paste is nowadays mainly identified in
Australian cuisine. The main purpose is strictly to hold the filling together for the cooking process.
Strudel production method:
· Add flour, oil and water make a soft dough
· Stretch the dough
· Work on dough for 10 minutes to develop the gluten
· Place a hot pot over the top and rest the dough for 1 hour to relax the gluten
· The paste is rolled out and then placed onto floured clothes
· Stretched the dough using the back of hands to prevent holes and tears
· Roll it up and brush the dough with butter
· Bake on a greased try until golden brown
Product: 1. Apple strudel
2. Meatloaf in strudel pastry
3. Milchrahmstrudel
Filo production method:

v Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
American College
RTO Code: 31897
CRICOS Code: 03149K
v Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil
this way until a smooth, elastic dough is achieved.
v Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to
stand in a warm place for a couple of hours to allow it to rest.
v Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
v Cover with a cloth and allow to relax again for 10 minutes.
v Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at
a time
v Repeat with the other pieces of dough.
Product: 1. Baklava
2. Borek
3. Samosas
Q2.
What are the production steps for the following methods?
Sugar batter method: Butter and sugar are creamed, then the egg is added and emulsified. The flour is
folded under, the mixture deposited into a tin and weight at 175 ℃ .
Flour batter method: The flour is creamed with the soft butter and sugar and eggs are whisked to the
sabayon stage. The two mixtures are folded together and then place into a tin and baked at 175 ℃ .
Q3.
What are the production steps for a Genoese Sponge?
· The eggs and sugar are dipped over a bain-marie to blood temperature.
· Then paced into a machine and wiped to sabayon stage.
· Add the flour
· For additional moisture, butter is added
Q4.
What are the production steps for the cold sponge method?
· The eggs are separated and the whites are third fourth wiped
· Half sugar is folded under the mixture is wiped until it forms a meringue
· The Yolks are wiped with remaining sugar until stiff
· The meringue mixture is folded carefully into the egg yolk mixed then the flour is folded under.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q5.
List 3 quality indicators for a good sponge:
· Sponge should have a golden crust and be fairly level
· The texture should be springy to the touch and retain moisture.
· The bubbles in the finished sponge should be even and airy not large .
Checkpoint 8
Q1.
What are the general key steps for producing a fruit cake?
Ø Cream the fat with the sugar and ~1/3 of the flour
Ø Add the soaked fruit
Ø Bake slowly about 150 ℃ and at high temperature sugar content could caramelise and burn
quickly
Ø Fruit cakes may also be baked by placing the tin in deep trays without added wate
Q2.
List 3 factors which need to be considered when using fruit for cold-set cheesecakes:
1. Too much moisture will weaken the structure of the cheese mixture, so fruit use in manner
2. High acid fruits such as kiwifruit or pineapple may also retard the setting properties of gelatine.
3. The acidity can be avoided by using cooked or canned varieties
Q3.
List and describe 3 mixing methods which can be used to prepare mousse:
Conventional- a Bavaroise is the example of this method. Soft custard is flavoured and as it cools before
setting, is lightened with whipped cream and meringue
Sabayon- this is how many chocolate mousse mixes are made. A sabayon , meringue, whipped cream
and chocolate or fruit are folded together
Chiffon- custard is aerated with meringue and set
Q4.
Describe the key production steps for the following meringue styles:
Basic Meringue - Whip the whites to a soft peak

· Rain in the sugar whilst mixing until the mixture is stiff
· Add corn flour if baking the product
American College
RTO Code: 31897
CRICOS Code: 03149K
· Pipe into the desired shape
Italian Meringue - Whip the whites to a soft peak and pour in the hot sugar mixture whilst whipping
· Whip until the mixture is cold and stable
· Italian meringue has the best stability and finest consistency
Swiss Meringue - Beat the whites and the caster sugar in a warm bain-marie until stiff
· Then whip until cold and fold under the icing sugar
· It has less volume than ordinary meringue but has a finer and more stable consistency
Q5.
What are the basic ingredients and the method used for preparing scones?
Ingredients:
2 cups all-purpose/plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons sugar
113 grams cold butter
½ cup cream or half-and-half
Pinch of salt
1 teaspoon vanilla extract (optional)
1 egg
¼ cup of cream, half-and-half, or milk
Method:
· Preheat the oven to200°C
· Mix all of the dry ingredients in a bowl
Cut the butter into small cubes and add it to the flour mixture
· Mix the butter and flour mix until it resembles a coarse, crumbly meal
· Pour the cream or half-and-half into the dough a little bit at a time and mix it.
· Cover the dough with plastic wrap and put it into the refrigerator.
· Cut the dough in half and put one of the halves back into the fridge
· Transfer the dough onto a lightly-floured surface and roll it out.
· Cut the scones using a knife or cookie cutter.
· Brush the scones with the egg wash
Transfer the scones into the oven and bake for 15 to 20 minutes.
Checkpoint 9
Q1.
What are the processes for the straight method and the 2 step method for producing bread dough?
Provide one menu example for each method.
American College
RTO Code: 31897
CRICOS Code: 03149K
In the straight method mix the flour, the water, salt and instant yeast are added. The dough is mixed
slowly to incorporate all the ingredients, but it still tends to stick to the sides of bowl. This method is
mostly used in simple bread dough that consume with in a day.
In the 2 step method a basic dough is produced and after2-4 hours the remaining ingredients are
added. This method is used for heavier dough that contain large amount of fruit.
Q2.
List the production steps with key points of care for bread dough in order:
Production Step:
· Combine the dry ingredients (flour and salt) in a mixing bowl and mix them together.
· Beat together the eggs and oil, then add this mixture to the dry ingredient mixture.
· Add the milk, then beat the mixture for 2 to 3 minutes until it is relatively smooth.
· Pour the batter into three greased, 8-inch, square baking pans.
· Bake at 450 degrees for 20 minutes.
Points of care: Kneading the dough can make rolls and bread chewy, light, and airy. This is an important
step in preparing yeast bread. If the gluten is not well-developed, your rolls or bread will be tough and
flat. It is baked at the correct temperature.
Q3.
List 5 criteria typically used to evaluate the eating and flavour characteristics of breads:
1. Crumb characteristics- are they correct for the bread type?
2. Crumb texture- is the crumb open and closed? Is it even or uneven?
3. Aroma- it is bland or is there a definite acid tang to the smell?
4. Mouth feel- is the bread chewy, melt in the mouth, sticky or gummy to eat?
5. Flavour- what is the flavour of the bread?
Q4.
What are the typical characteristics of the following yeast goods?
1. Currant buns - currants are added to the basic dough which is rolled into small balls, proven and
baked then finished with bun wash.
2. Chelsea buns - the dough is rolled out, brushed with butter, sprinkle with sugar and clean mixed
fruit, rolled and cut into 4cm piece, baked and glazed.
3. Bath buns - similar to currant buns but using mixed fruit
American College
RTO Code: 31897
CRICOS Code: 03149K
4. Hot cross buns - renowned as an Easter speciality. Made like a bath buns with spices added, this
may be made with paste.
5. Doughnuts or Berliners - made from bun dough formed into balls ~5cm diameter and then proven.
Deep fried until golden on both side. Eaten filled with jam and rolled in sugar apices with cinnamon.
Q5.
What are the properties of the following pastries?
Savarins -Savarin paste is a rich yeast paste containing a high proportion of butter and a combination of
equal amount of egg, then soaked in stock syrup. Savarin are placed or piped into greased savarin
moulds and then placed into the proven and baked until golden, once cooled then put inside the stock
syrup. when plated they are garnished with Chantilly cream and fresh fruit
Baba au rhum -Baba au rhum is a savarin paste with currants added. The mixture is placed into greased
dariole moulds and baked, then soaked in a stock syrup containing rum, then garnished with fresh cream
and fruit. Often a sauce such as an apricot rum sauce is served with additional moisture.
Marignans -. Marignans are piped into barquette moulds, proven and baked, then soaked in syrup. After
baking an incision is made into the top, it is lifted up and filled with cream and garnished with fresh
fruits.
Brioche -Brioche is a classical French breakfast speciality. It is a rich yeast dough with a high content of
eggs and butter. It can be produced as a loaf, rolls or the classical brioche a tete fluted mould shape with
a topknot that is often filled, serve with an entree such as chicken liver pate.
Checkpoint 10
Q1.
What are the production steps for Danish paste including points of care?
Production method:
· Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar
· Knead a smooth dough then refrigerator
· Place the butter in the centre of dough and roll it and repeat it 2-3 times and then rest in fridge
· Cut the pastry in square and brush with beaten eggs
· Place into the baking tray and placed in pre heated oven for 10 minutes.
Point of care:
· Butter should be in solid form, not melted.
American College
RTO Code: 31897
CRICOS Code: 03149K
· Do not over work on dough, less gluten active

· When laminating the paste, roll it evenly without too much pressure.
· When proving the product keep the temperature at 28 ℃
Q2.
What are the preparation methods for the following varieties of Danish pastries?
1. Tivoli - roll paste to 3-4mm thickness and cut into 10cm square. Pipe some pastry cream then fold
one side up and brush with egg yolk, fold up other side, then place apricot halves or other fruit on
top of expose pastry cream.
2. Spandau - roll paste to 3-4mm thickness and cut into 10cm squares. Pipe or place filling in the
centre, then fold all corners into the centre
3. Twists or Fold overs - roll paste 3-4mm thickness and cut into 10cm square, pipe some pastry
cream diagonally across and place drained fruit piece on top. Fold both the cut corners over, brush
with egg wash and press down firmly
4. Windmills - roll paste to 3-4mm thickness and cut into 10cm square, then make 3cm cuts from each
corner toward the centre. Fold one side of the cut towards the middle and repeat for the other 3
cuts
5. Bear paws - roll paste and cut into 2 strips roughly 25cm by 40cm. Spread filling in centre the brush
edge with egg wash and fold over. Cut into 3-4cm strips and cut out wedges
6. Snail- roll paste to 3-4mm thickness and cut into 30cm square. Spread a thin layer of custard over it,
sprinkle with sultanas, roll up into cylinder and cut into 2cm thick pieces. Put onto a greased tray
with the cut side down
Q3.
List 6 items and techniques which can be used to garnish and decorate various pastry items:
American College
RTO Code: 31897
CRICOS Code: 03149K
1. Dusting- with icing sugar and coca powder, this can be used for dessert items such as sponge
and on plate.
2. Filigree - use fondant or chocolate to pipe a wide variety of shapes
3. Sugar - spun, blown or pulled, piped when using fondant
4. Tempered chocolate - moulds, shapes, stencils and pralines
5. Fruit - used whole and coulis.They can be cut into wedges, glazed or in the natural state
6. Nougat - mixture of melted sugar and almonds. The ratio depends on its use.
Q4.
What is ganache? How is ganache produced for various uses and applications?
Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a
filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate. It is
suitable for filling moulded chocolates and frosting cakes. A greater proportion of chocolate creates a
firm ganache that has the consistency of thick paste at room temperature, and that hardens upon
refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple
truffles.
Q5.
Provide 5 examples of types of sauces, custards and syrups which could accompany various pasties,
cakes or yeast goods:
1. Apricot sauce
2. Orange sauce
3. Lime syrup
4. Anglaise base
5. Pineapple crush
6. Berry coulis
Q6.
List and describe the characteristics of 4 different custards and crèmes suitable for filling pastry
products:
1. Creme patisserie- which is set with flour, or cornflour for a less floury taste
2. Creme diplomat- is a basic custard refined with whipped cream
3. Creme Bavarois- a mixture of English custard, gelatine and whipped cream
4. Fruit custard- made from milk , juice, cider or wine, which is thickened.
Q7.
Provide 4 examples for techniques which can be used when applying icing or piping decorations on
pastries and cakes to achieve a consistent product:
· Stand so that your body is still , lean against the bench for extra support
American College
RTO Code: 31897
CRICOS Code: 03149K
· Hold your elbow in close to your body so that your arms are supported
· Have your cake at a height and position which is comfortable and so you will not have to bend over
· The simplest designs are lines and dots. Many other designs can be created by using different nozzles to
create different shape.
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 11
Q1.
Provide 5 examples for different presentation styles of pastry products for various occasions and
service styles:
1. In a patisserie entire pastries or individual serves may be positioned on show for clients to
select from.
2. Cake stands, platters, boards and other display objects can be used to decorate the presentation
of the dish.
3. The presentation of the petits fours will rely upon the event and carrier style.
4. For an accompaniment with coffee, typically a variety of biscuits and small baked objects is
served.
5. For sweet buffets this will consist of showpieces on every platter, glass or crystal ware and it is
crucial to make sure an attractive glide and layout while arranging these.
Q2.List 6 general rules for the safe storage and labelling of pastry products:
1. Perishable objects which include dairy merchandise need to be refrigerated among 0 ℃ and
5℃
2. Be conscious of the threat sector and follow applicable temperature controls e.g. prepare
dinner any meat merchandise which include pies above an inner temperature of 65℃
3. Gentle and ripe fruit should be refrigerated
4. Opened cans, jars and buckets need to be properly-sealed and are great stored inside the cool
room.
5. Semi-perishable gadgets like couverture and marzipan ought to be checked for use by way of
date and rotated while new stock comes in - use FIFO methods.
6. Dry substances need to be stored away from warmness and moisture.
Q3.What are the storage requirements for the following items used for the preparation and finishing
of pastry products?
Base pastry Can be refrigerated or frozen Wrap tightly to prevent freezer

burn and drying out
Filling and Must be refrigerated Seal properly in containers to

coating prevent drying out, forming a skin
and absorbing other flavours
Decoration Glazed fruit, chocolate filigrees can be Seal in air tight containers to
kept in the dry store ; anything creamy retain moisture and glaze ; and to
or cooked has to go in the fridge prevent dust built up
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4. Which aspects must be considered when storing or displaying patisserie products in refrigerated
and closed-in cabinets?
Refrigerated devices are used for any objects containing cream or custard and the temperature ought
to not exceed 5℃. those devices preserve perishable objects below the risk area and shield the
product from dirt, bacteria and viruses and unintended spills. The cabinets must be emptied at the quit
of the day, wiped clean and sanitised earlier than any product is again. Check for iced-up refrigeration
cells.
Closed-in cabinets residence dry forms of pastry products. The storage time need to now not exceed 2
hours and they need to be emptied on the give up of the day, cleaned and sanitised before any product
is saved day after today. Any leftover gadgets ought to be refrigerated.
Q5.List 5 aspects which must be considered when planning for and producing pastries to ensure
minimal wastage:
1. The first step is a accurate recipe card as a way to offer a clear yield and component manipulate.
2. Clean yeast - based totally products flavour inferior on the second day and product must be
made freshly.it could also be frozen inside the raw kingdom for destiny use.
3. Use cellophane paper to cover the reduce facet.
4. Person moulds can be used e.g. tartlet moulds for portion manage. Specialized packaging along
with cellophane packs may also reduce spoilage and visible deterioration.
5. It is also vital to try and use off-cuts as lots as viable. for instance, when making several pies or
truffles the trimmings from across the pie shell can be recombined and used for some other
motive.
Q6.List 6 processes that should be included in work routines, in order to keep a workplace clean, safe
and efficient during and after service:
At the end of your shift you will need to conduct a more through clean of all your work surfaces such as
benches and shelves . You will also need to clean
1. Stovetops
2. The oven
3. Walls
4. Floors
5. Cupboards and utensils
6. Other parts of the kitchen and service area.
American College

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Description for Danish Paste

Production method and steps for Danish Paste

Production steps for 4 different Danish Pastries

3. What is the typical production method for a strudel?

· Add flour, oil and water make a soft dough

Ingredients and ratio Preparation method and points of care

Preparation Method Application for use

1.Basic Meringue 1. Method: Whip the whites to a soft peak

3. Method: Beat the caster sugar and egg whites in a

Examples Preparation Methods

Aspects to consider when coating cakes

Internal Characteristics External Characteristics Eating Characteristics

Recipe Production steps

§ Perishable items such as dairy products have to be refrigerated between 0 ℃ and 5 ℃

Provisions to minimise wastage

4. Specialised packaging such as cellophane packs will also reduce spoilage

· Displaying items should be covered with sneeze guard in buffets

Assessment - 2 - Practical Observation

Prepare the following dishes to the criteria set out below:

mousse cake Danish pastry bread rolls

fruit cake short crust unleavened breads

Each piece of equipment is checked for

Ingredients are weighed according to recipe

Element 4: Cook cakes, pastries and breads

13. whisking, folding, piping and spreading

Suitable garnish is used. Specify:

Accompaniments are suitable and well

Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

· Safety Switch provisions:

Element 4: Cook cakes, pastries and breads

Suitable garnish is used. Specify:

The plated product is free of drips, smears and finger marks

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Element 4: Cook cakes, pastries and breads

11. using required amount of batter according to desired

Suitable garnish is used. Specify:

Waste and perishables are discarded

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

Ingredients are weighed according to recipe portion

Element 4: Cook cakes, pastries and breads

The filling is sufficient and in proportion to product

Suitable garnish is used. Specify:

Assessment - 3 - Written Quiz

Pate c foncg =3kg

room temperature ~25°C.

Answer:- 60grm Fat +175 grm flour

5. Bread tins in many shapes - to assist in bread making

Liquid - water, milk,  

If yeast is stored cold it remains dormant

Low-fat alternatives - Yoghurt, buttermilk, skim milk, goat's milk etc.

Sweeteners - use fresh fruits

Increased dietary fibre - use multi-grain flour, husk of cereals

The creaming method:

The hot water method :

Type Liquid Sugar fat flour

Q5. Provide 5 menu examples of short pastry items:

· Bake the tartlets with two flavoured curd.