SITHCCC019 Student Logbook

SITHCCC019 Produce cakes, pastries and breads
About this Student Logbook You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit. Try to think about the highlights of each
This Student Logbook is where you will record evidence of the knowledge and
service when you are writing your reflection. You might also find the following
skills you have developed during your training for this unit. It also serves as a
questions useful:
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  What skills and techniques did I use?
 What policies and procedures did I follow?
Student details section  How did I ensure efficiency, safety and quality?
Fill in the table below:  How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
Student name:
 What might I do different next time?
_______________________________________________________________
Name of RTO: Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
Trainer/assessor name: each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
_______________________________________________________________
your RTO’s training kitchen, your trainer will be your workplace supervisor and
If this workbook is found, please contact me to return it using the details below: should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.
_______________________________________________________________
_______________________________________________________________ Logbook summary

_______________________________________________________________ There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.
Completing your reflective journal
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
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File Name: SITHCCC019 Student Assessment
April 2021 April 2022 1.0
What do I need to demonstrate?  using required amount of batter according to desired characteristics of
finished products
During your assessment for this unit, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These  making adjustments to cakes, pastries and breads within scope of
include: responsibility to ensure food quality
 interpreting standard recipes and food preparation lists  baking cakes, pastries and breads at correct temperatures and conditions
 confirming food production requirements  ensuring cakes, pastries and breads are cooled in the correct conditions to
maintain freshness and quality
 calculating ingredient amounts
 following standard recipes accurately to achieve product characteristics
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  using fillings, icings and decorations to enhance visual appeal and taste of
cakes, pastries and breads
 selecting the type and size of equipment required
 ensuring icing is smooth and seamless
 ensuring that food preparation equipment is safely assembled, clean and
ready for use  visually evaluating cakes, pastries and breads and adjusting presentation
prior to serving
 using equipment safely and hygienically
 presenting cakes, pastries and breads attractively using appropriate
 using equipment according to the manufacturer’s instructions
service-ware
 sorting and assembling ingredients according to food production sequencing
 ensuring cakes, pastries and breads are displayed in appropriate conditions
 weighing and measuring wet and dry ingredients accurately as per quantity to maintain optimum freshness and quality
of cakes, pastries and breads required
 responding to special customer requests and dietary requirements
 following standard recipes to prepare yeast-based dough to the correct
 following organisational policies and procedures
shape and consistency
 storing cakes, pastries and breads in appropriate environmental conditions
 producing the required quantities
 disposing of or storing surplus products and re-usable by products
 minimising waste to maximise profitability
 working safely, working hygienically, working sustainably and efficiently
 using the correct cookery methods for cakes, pastries and breads, and
fillings (both sweet and savoury fillings) to achieve product characteristics  working within commercial time constraints and deadlines.
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Tips for completing this logbook
 Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
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Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single service plan and reflective journal each time
that you cook.
Student name:___________________________________________________________________________
Student number:_________________________________________________________________________
This unit of competency requires that you follow standard recipes to produce four of the following cakes.
Evidence of this has been provided.
Reflective
Service journal (endorsed by
Cakes Date plan supervisor) Reflective journal number
☐ basic aerated sponge ☐ ☐
☐ cold set cake and ☐ ☐
mousse cake
☐ friands ☐ ☐
☐ fruit cake ☐ ☐
☐ Genoise sponge ☐ ☐
☐ Madeira cake ☐ ☐
☐ meringues ☐ ☐
☐ muffins ☐ ☐
☐ Swiss roll ☐ ☐
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You must follow standard recipes to produce four of the following pastries. Evidence of this has been
provided.
Reflective
Pastries Date plan supervisor) Reflective journal number
☐ choux pastry ☐ ☐
☐ croissant ☐ ☐
☐ Danish pastry ☐ ☐
☐ puff pastry ☐ ☐
☐ short crust ☐ ☐
☐ sweet pastry ☐ ☐
☐ strudel ☐ ☐
You must follow standard recipes to produce four of the following breads. Evidence of this has been
provided.
Reflective
Breads Date plan supervisor) Reflective journal number
☐ baguette ☐ ☐
☐ bath bun ☐ ☐
☐ fruit bun ☐ ☐
☐ bread rolls ☐ ☐
☐ hot cross buns ☐ ☐
☐ unleavened breads ☐ ☐
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Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures ☐ Yes ☐ No
 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 followed standard recipes to produce cakes ☐ Yes ☐ No
 followed standard recipes to produce pastries ☐ Yes ☐ No
 followed standard recipes to produce breads ☐ Yes ☐ No
 produced cakes, pastries and breads using a range of cookery methods ☐ Yes ☐ No
 produced cakes, pastries and breads within commercial time constraints and deadlines ☐ Yes ☐ No
 produced required quantities ☐ Yes ☐ No
 followed portion control procedures ☐ Yes ☐ No
 followed food safety practices for handling and storing food ☐ Yes ☐ No
 responded to special customer requests and dietary requirements. ☐ Yes ☐ No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Service Planning
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Confirm food production requirements

Analyse the standard and special dietary recipe and associated food preparation list which you will be working from
and answer the following questions.
 How many cakes, pastries or breadsare required? Describe how you will ensure that the correct number of
items are produced.
Answer: There are four different cakes on the menu to pick from. Standard recipes are used to guarantee that
the proper number of items is manufactured, and preparations are done depending on the requirement and
quantity required. When it comes to serving customers, the standard menu plays a role in quantity control. The
serving for a total of 14 persons has been done.
 Calculate the number of portions that you need (show your workings).
Answer: Traditional slices are the most generous, while event servings are the most economical. Smaller cakes are
occasionally offered with a large quantity of nearly six square inches, but a good slice is about three and a half
square inches. Larger cakes should be reserved for special occasions exclusively.
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 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.
Ingredient list
Recipe__________Basic Aerated Sponge Cake_________10 serves____________________
Ingredient Qty Qty/serves Qty x serves required

Plain flour 50 g 50/10 = 5 50*10= 500
Self-raising flour 50 g 50/10 = 5 50*10= 500
Coles cornflour 50 g 50/10 = 5 50*10= 500
Salt ¼ tsp 1/2/10= 1/ 20 1/4 * 10 =5/2
Eggs 60 g 60/10= 6 60*10= 600
Caster sugar 150 g 75/10=7.5 150* 10= 1500
Whipped cream - - -
Fresh fruit - - -
Icing sugar - - -
Ingredient list
Recipe___Fruit Cake 10 serves____________________

Baking soda 1 tsp 1/10= 0.1 1*10 = 10
Fat sour cream 236 ml 236/10= 23.6 236*10 = 2360
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Chopped dates 130 g 130/10= 13 130*10 = 1300

Raisings 280 g 280/10= 28 280*10 = 2800
Chopped glazed cherries 75 g 75/10= 7.5 75* 10= 750
Chopped walnuts 100 g 100/10= 10 100 * 10= 1000
All-purpose flour 260 g 260/10= 26 260 *10 = 2600
Unsalted butter 113 g 113/10= 11.3 113* 10 = 1130
Sugar 200 g 200/10= 20 200 * 10 = 2000
Large egg 1 1/10= 0.1 1*10 = 10
Orange zest 1 1/10=0.1 1*10 = 10
Salt 1 tsp 1/10= 0.1 1*10 = 10
Ingredient list
Recipe__________Maderia Cake________10 serves____________________

Butter 225 g 225/10= 22.5 225* 10 = 2250
Caster sugar 1 cup 1/10= 0.1 1*10= 10
Orange rind 3 tsp 3/10 = 0.3 3*10= 30
Lemon rind 1 tsp 1/10 =0.1 1*10= 10
Eggs 3 3/10 =0.3 3*10= 30
Self-raising flour 1 cup 1/10 =0.1 1*10= 10
Plain flour ¾ cup 3/4/10= 0.6 3/4*10= 10.5
milk ½ cup 1/2/14 1/2*10= 5
Ingredient list
 Recipe_________Swiss Role_________10 serves____________________



Butter - - -
Large eggs 2 2/10= 1/5 2*10= 20
Caster sugar 50 g 50/10 = 5 50*10= 500
Self- raising flour 50 g 50/10 = 5 50*10= 500
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Strawberry jam 100 g 100/10 = 10 100* 10 = 1000
 Select the cookery method that you will use. Explain your decision.
Answer: Baking is the process of cooking a cake, as all cakes must be baked at some point, although the
temperature and recipe must be different. We utilized a recipe from taste.com to make a spongy cake, which
features family recipes made using minimal ingredients. Beat the egg and sugar for 6 minutes on high speed in
a stand mixer, then add the flour and preheat the oven to 180°C. Before filling with whipped cream and fresh
fruit, they must be baked for at least 20 minutes. Finally, sift icing sugar over the cake.
The fruit cake's cooking instructions were given by Simplyrecipes. For the cake, preheat the oven to 325
degrees Fahrenheit. To fit the pan, greased paper has been used to line it. As a result, it's much easier to raise
the pan. The baking soda and sour cream were combined first, followed by the fruits, nuts, and flour. You may
then add the rest of the ingredients to make a smooth batter.
In the afternoon, the legendary Maderia cake was made with the help of a taste.com recipe. To help removing
the cake from the pan simpler, baking paper was used at the start. Egg, butter, citrus, and lemon peel are used
to make a light and fluffy batter. Slowly add the flour and milk until the mixture is smooth, then mix until
everything is well combined. It takes 40 to 45 minutes to bake the cake.
Finally, in the cake section, a swiss roll was created. Start by whisking the eggs and sugar together for 5
minutes, or until thick and pale. Fold in the flour in two batches, one at a time. They should be baked for 10 to
12 minutes. Spread the sponge out and cover it with jam after it's done baking.
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 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking times and temperatures are followed exactly as written in the recipe. The cooking times and temperatures
are as follows:
It takes 15 minutes to prepare and 25 minutes to cook a standard aerated sponge cake. Preheat the oven to 180
degrees Celsius (350 degrees Fahrenheit).
A fruit cake requires 15 minutes of preparation time and 2 hours of cooking time. For cooking, preheat the oven to
160 degrees Fahrenheit.
The madeira cake takes 15 minutes to make and 50 minutes to cook, with an oven temperature of 180°C or 160°C.
Finally, it takes 15 minutes to prepare and 20 minutes to cook the swiss roll. In terms of cooking temperature, it
should be warmed to 180°C or 160°C/gas 4.
 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
Answer: All substances must be inspected for degradation or contamination. The following are the ways for
determining component provenance:
i. Flavour, smell, colour, and texture deterioration
ii. Presence of mould.
iii. If food is spoiled due to corrupted packaging and a failure to check the expiration date,
iv. Smell
 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Answer: The food preparation equipment that are need for this recipe are:
i. Oven
ii. Electrical Mixer
iii. Cooling rack
iv. Icing smoother
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v. Food mixer
vi. Pastry brush
vii. Scales
viii. Spoons
ix. Whisk
x. Cake tins or pans
xi. Rolling pins
xii. Baking parchment
To ensure that it is clean, well-maintained, and ready for use, first assess and monitor its cleanliness. It should be
washed and dried before use if it is not clean. It's also critical to double-check the components to make sure
they're free of contaminants.
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Reflective journals
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Reflective journal
Student name: Date: Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
Recipe/s prepared: 1__________
Type of cake produced

☐basic aerated sponge ☐cold set cake and mousse cake ☐friands ☐fruit cake
☐Genoise sponge ☐ Madeira cake ☐meringues ☐muffins ☐Swiss roll
Type of pastry produced
☐choux pastry ☐croissant ☐Danish pastry ☐puff pastry
☐short crust pastry ☐ sweet pastry ☐strudel
Type of bread produced
☐baguette ☐bath buns ☐fruit buns ☐bread rolls
☐hot cross buns ☐ unleavened breads
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
I learnt about numerous steps that must be followed to maintain food safety and quality while making a basic aerated sponge cake. To begin, the right components, as well
as the proper quantity, were chosen for the thing being created. The portion control was established by the normal menu and the number of customers to be served; in this
example, 14 people would be offered various cakes, so the quantity was suitably determined. Every cake should be baked at a different temperature. So, for a spongy cake,
a taste.com recipe with few ingredients was employed. To retain the cake's lighter consistency and texture, I learned that whipped cream is essential. So, once the cake was
cold enough to handle, I delicately filled it with whipped cream. According to WHS, I followed all of the safety guidelines. I ensured that the food served to the clients was
safe and of good quality. In the future, I will adhere to WHS safety guidelines to guarantee that food and its contents are not contaminated, have passed their expiration
dates, and are safe.
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Supervisor Endorsement
Supervisor name: Position: Signed:
Reflective journal

When creating fruitcake, I meticulously observed to quality standards and followed instructions to avoid mistakes and provide safe and hygienic food. To begin, determine
the appropriate serving size, as well as the essential products and amounts. I learnt how to prepare fruitcake from easy recipes and used a standard menu to determine
portion management. The oven was preheated to 325 degrees Fahrenheit before 20-30 minutes to ensure the success and efficiency of cake baking. To make lifting the loaf
pan easier, oiled paper was used to line it. Baking soda activates sour cream, which helps the cake rise, and baking soda neutralizes the sourness of the cream, resulting in
just the right amount of taste. I followed safety protocols, followed the rules of WHS packing, checked the contamination of ingredients during the whole process and
maintained cleanliness in the preparation area by regularly cleaning the area and sanitizing the equipments and system.
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Reflective journal

I utilized a regular menu to establish the portion size, acceptable components, and amount necessary for the Maderia cake's manufacturing. I used a recipe from taste.com
to make the cake. To make it easier to take the cake from the pan, I started with baking paper. I noticed that adding lemon melts the components, resulting in a perfect
batter, and that egg protein contains air bubbles, giving the cake more volume and making it fluffier. I used an egg, butter, orange, and lemon to make a light and fluffy batter.
The cake's main flavoring ingredient is orange. The flour and milk were gradually added and mixed until the surface was completely smooth. By evaluating the texture,
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smell, date, and packaging taint, I sought for contamination of the cake and its contents at any point throughout manufacture. I followed the WHS guidelines.
Reflective journal

I double-checked the portion amount and all of the essential ingredients, including butter, eggs, and strawberry jam, when making the Swiss-role. I learned that after beating
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and separating the eggs, the white half of the egg should be used to make cake leavening. So I mixed together the eggs and sugar for 5 minutes, or until the mixture was
thick and pale. After gently folding the flour in two batches to collect air bubbles and incorporate all ingredients without deflation, I cooked for 10-12 minutes. The sponge was
stretched out and jam was gently poured into it for a greater flavor and efficiency. The right preparation time, cooking time, cooking temperature, and oven pre-heating were
all adhered to ensure the efficiency of swiss role making.
Reflective journal

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When making Choux pastry, the correct number and portion were first calculated in order to produce them according to the standard menu. Then, during delivery, I examined
the contents and their packaging for compliance with WHS requirements, and I employed the first-in-first-out procedure to assure safe and unexpired ingredients for
customer safety. The hygiene of the equipment necessary to make pastries was first assessed. Prior to usage, they were washed and dried. I double-checked and pondered
every nutritional label. I made choux pastries according to the recipe from serious eats. Water, sugar, and butter were brought to a boil in a sauce pan for 2 minutes. I
discovered that water helped in the binding of flour and oil to make a dough in Choux pastries. To ensure the efficiency and success of the pastries, I ensured that the dough
was produced at a temperature of 145 degrees Fahrenheit.
Reflective journal

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Throughout entire culinary process, I looked at portion size in proportion to the number of people that will be served. The four different pastries were supposed to be
made for a total of 12 customers. As a consequence, the croissant portion is calculated proportionately. I thought about the single nutrition label while making the
pastry. A recipe from the King author's website was used to make the croissant. The ingredients were mixed together to produce the dough, which was then spread
on one side with butter. I maintained a close eye on the temperature of the dough to verify that it was properly made. After that, I melted butter into the sponge and
practiced rolling out a perfect croissant shape using a rolling pin. I learned that oven should be pre-heated at around 365 F for about three to four minutes to make
the pastries fluffy.
Reflective journal
Recipe/s prepared: __________7

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I learned new abilities and learned new things while making sweet shortcrust. I took a recipe from amazing food and followed it to the letter. I learned how to make
breadcrumbs by mixing plain flour with unsalted butter. After that, I mixed in the remaining ingredients and refrigerated it for at least 30 minutes. Chilling ingredients is
important because it prevents butter from melting and lets water to interact with gluten, resulting in a more flaky and fluffy dough. Exact timing and temperature were taken
into consideration for a successful preparation. It takes 20 minutes to prepare, half an hour to cook, and 30 minutes to chill. Before beginning the preparation, I scrubbed the
whole prepping area to ensure it was clean and germ-free.
Reflective journal

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During this culinary activity, I took sure to follow all of the basic food safety requirements, such as washing my hands, cleaning my equipment, and cleaning the kitchen. The
serving size was determined by the number of people who enjoyed strudel. The recipe was adapted from a Times Food article. I arranged all of the components and
smelled, tasted, and smelled them to see whether they were contaminated. I also divided the items since germs can spread from one meal to the next. The pastry sheet was
used to fill the strudel. By slicing and shredding the ingredients, the filling was created. Then I used the baked cooking method for 30-40 minutes. I used the proper cooking
time and temperature, which was 1 hour. To ensure the fluffiness of the pastry, I set the oven to 400 degrees Fahrenheit.

Recipe/s prepared: __________9

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I employed a variety of approaches and talents to effectively create bread rolls during this endeavor, and I learned a lot in the process. The recipe for the bread rolls was
discovered on the excellent food website. To fully combine the ingredients, they were first mixed with warm water and put aside for 10 minutes. The dough was kneaded until
it was tighter and spongier, then left to soften and rise for an hour. Later, I used the shape baking technique of cooking. It has to sit for a bit so the yeast can fully ferment and
the mixture may become fluffy. At 230 degrees Celsius, the oven was preheated. The temperature was carefully monitored to avoid overcooking the bread and get the
correct result.

Recipe/s prepared: 10_________

Throughout the production of baguette bread, the correct quantity of ingredients was measured, and the appropriate piece size was determined depending on the number of
consumers. I noticed that 1 ounce (1 slice) of bread should be provided. For its production, I utilized a recipe from the King Author Baking Company. I started by making the
starter by mixing all of the ingredients to produce a dough, and then I proceeded to make the dough. Baguettes can only be created efficiently if the dough is immaculate.
The time it takes to produce a perfect baguette is dictated in part by the time it takes to cook it. Later, I adopted the baked technique of cooking. Cooking takes 40-55
minutes after 20 minutes of preparation. Because it permits the dough to rise quickly, the baking was done at room temperature. While making the bread, all of the cleaning
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and safety requirements were followed.

Recipe/s prepared: 11_________

While cooking them, I chose the bath bun recipe from spruce eats and prepared the ingredients. Based on the number of clients, I estimated the required component amount
and portion size. Without adding any water, I began by rubbing the butter and other ingredients into the flour. I added milk to the whisked eggs and other ingredients
afterwards, until the dough became sticky. This enabled the dough to relax and rise even more. I wrapped the dough in plastic wrap and warmed the oven during this time.
Preheating the oven to 350°F is vital to ensure that the dough reaches the heated temperature quickly, allowing germs to grow as little as possible. I genuinely followed the
guidelines. I checked all the standard parameters of making bread and followed them likewise. I followed packaging rules according to WHS during delivery. In future, I
would list the procedures in more details and follow them accordingly.
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Recipe/s prepared: _________12

The unleavened breads recipe was borrowed from the website allrecipes.com. In order to attain a better result, I employed certain tactics in the process. To ensure the
correct number of goods and quantity of components required, I studied the recipe, weight, and number of clients to offer the bread rolls. Breads were supposed to be
served whole, one slice at a time. I mixed all of the ingredients together until the dough was soft, then left it aside for a few minutes to keep it fluffy. Then, to avoid any
unnecessary additions, I divided the ingredients into separate sections and cooked them. The oven was warmed at 425 degrees Fahrenheit before beginning. After
thoroughly cleaning the kitchen space and equipment, I let them air dry. I double-checked to ensure they weren't contaminated. I double-checked that all of the components
were clean and contamination-free. I double-checked their expiration dates and evaluated their scent, taint, smell, and texture before using them to be sure they hadn't gone
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bad. In the future, I would pay closer attention to the details and adhere to the established norms for safe and high-quality meals.
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SITHCCC019 Produce cakes, pastries and breads

_______________________________________________________________ Logbook summary

Supervisor Declaration Section

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

Confirm food production requirements

Ingredient Qty Qty/serves Qty x serves required

Ingredient Qty Qty/serves Qty x serves required

Chopped dates 130 g 130/10= 13 130*10 = 1300

Ingredient Qty Qty/serves Qty x serves required

 Recipe_________Swiss Role_________10 serves____________________

Ingredient Qty Qty/serves Qty x serves required

Strawberry jam 100 g 100/10 = 10 100* 10 = 1000

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Type of cake produced

Supervisor name: Position: Signed:

Student name: Date: Did an RTO assessor observe this Journal

Type of cake produced

Supervisor name: Position: Signed:

Student name: Date: Did an RTO assessor observe this Journal

Type of cake produced

and safety requirements were followed.

Supervisor name: Position: Signed:

Student name: Date: Did an RTO assessor observe this Journal

Type of cake produced

Supervisor name: Position: Signed:

Student name: Date: Did an RTO assessor observe this Journal

Type of cake produced

Supervisor name: Position: Signed:

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 Recipe_____Swiss Role_10 serves________________