Wa0001.

STUDENT A SSESSMENT
PACK ( Summative)
CLUSTER 4: CAKES AND DESSERTS
SITHCCC041 - PRODUCE CAKES, PASTRIES AND

BREADS
SITHPAT016 - PRODUCE DESSERTS
SIT30821 Certificate III in Commercial Cookery
Student First Name
Student Last Name
Student ID
Contents
Assessment Overview ...................................................................................................................................................................................4
Assessment Submission Instructions .............................................................................................................................................. 11
Assessment Plan ........................................................................................................................................................................................ 12
Assessment Cover Sheet – Assessment Task 1......................................................................................................................... 13
Assessment Task 1: Written questions ............................................................................................................................................... 14
Assessor Feedback Sheet – Assessment Task 1....................................................................................................................... 83
Assessment Cover Sheet – Assessment Task 2......................................................................................................................... 84
Assessment Task 2: Practical observations 1 - Prepare and Decorate Cakes .................................................................. 85
Assessor Feedback Sheet – Assessment Task 2.....................................................................................................................101
Assessment Cover Sheet – Assessment Task 3.......................................................................................................................102
Assessment Task 3: Practical observations 2 - Prepare and Decorate Pastries ............................................................103
Assessment Task 4: Practical observations 3: Prepare and Decorate Breads ................................................................121
Assessment Task 5: Practical observations 4 - Produce Desserts .......................................................................................142
Appendix 1: Glossary ..............................................................................................................................................................................177
Appendix 2: Cake Production .............................................................................................................................................................183
Appendix 3: Sponge Production Methods ..................................................................................................................................188
Appendix 4: An Introduction to Pastries ........................................................................................................................................190
Appendix 5: Fillings, Decorations and Garnishes ....................................................................................................................200
Appendix 6: Storage of Cakes, Pastries, Breads and Desserts ........................................................................................208
Appendix 7: Nutrition Information Panel ......................................................................................................................................211
Student Notes.............................................................................................................................................................................................212
Page 2 of 216
Cluster 4_SIT30821 S2 Student Assessment Pack v1.0
© Durban International College Pty Ltd ABN 73127947326
RTO ID: 40268 CRICOS ID: 02915G
Assessment Overview
This Student Assessment Pack includes all your tasks for assessment of the following units of competency:
• SITHCCC041 - Produce cakes, pastries and breads

• SITHPAT016 - Produce desserts
About your assessments

You are required to complete all five (5) assessment tasks to demonstrate competency in this cluster of units.
Assessment Task About this task
Assessment Task 1: Written questions There are two (2) parts to this Assessment Task which you will need
to complete.
The written questions in this section have been designed so that you
can show that you understand the knowledge required to produce a
variety of classical and contemporary cakes, pastries, breads and
desserts following standard recipes by selecting, preparing and
portioning ingredients and using relevant equipment, preparation
techniques and cookery methods. You will also need to demonstrate
the selection and preparation of appropriate fillings, garnishes,
decorations and sauces (hot/cold).
Part A specifically relates to SITHPAT016 - Produce desserts
Part B specifically relates to SITHCCC041 - Produce cakes,

pastries and breads
You must correctly answer all questions to show you understand the
knowledge required for each unit of competency.
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Assessment Task 2: Practical This assessment task requires you to use the skills and knowledge
observations 1 – Prepare and required to prepare four (4) different kinds of cakes following
Decorate Cakes standard recipes including calculate the cost of all recipes.
It also requires you to demonstrate the ability to:
• access standard recipes and select ingredients and all

equipment, utensils and service-ware
• follow special dietary recipes when required
• complete recipe checklists, workflow plan and standard
recipe cards
• calculate, portion, prepare and weigh ingredients minimising
wastage
• prepare yeast-based dough according to standard recipe
requirements
• use equipment safely and relevant cookery methods
• select baking conditions, ie. oven temperature and time
(where required)
• present and decorate cakes using suitable fillings, icings in
suitable service-ware and serve with appropriate garnishes
• visually evaluate and make quality adjustments within scope
of responsibilities
• display cakes, in appropriate conditions to retain optimum
freshness and product characteristics
• store cakes, including re-usable by products in appropriate
environmental conditions
• use hygienic practices at all times
• clean work area and dispose of/ store surplus and re-usable
food ingredients.
The recipe for each type of cake is available in the Training Kitchen
Recipe Booklet. A copy will be provided to you by the trainer/
assessor.
The trainer/ assessor will complete the observation checklist (Part D)

for each practical instance.
For each cake recipe, you will need to complete a Recipe Checklist
table.
Complete a standard recipe card template provided for all cake

recipes.
You will also need to complete one (1) workflow plan for the
preparation of all cakes. The workflow plan is designed to assist you
in recording the sequence of preparation, production, storage and
cleaning tasks. Your trainer/ assessor must sight and approve the
workflow plan before you can start any practical work.
During this assessment task, your trainer/ assessor may ask

questions to ensure you demonstrate you have sufficient knowledge
to perform the tasks set in this assessment.
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observations 2 – Prepare and required to prepare four (4) different kinds of pastries following
Decorate Pastries standard recipes including calculate the cost of all recipes.

recipe cards
wastage
requirements
(where required)
• present and decorate pastries using suitable fillings, icings in
of responsibilities
• display pastries, in appropriate conditions to retain optimum
• store pastries, including re-usable by products in appropriate
food ingredients.
The recipe for each type of pastry is available in the Training Kitchen
assessor.

For each pastry recipe, you will need to complete a Recipe
Checklist table.
Complete a standard recipe card templates provided for all pastry

recipes.
preparation of all pastries. The workflow plan is designed to assist
you in recording the sequence of preparation, production, storage
and cleaning tasks. Your trainer/ assessor must sight and approve
the workflow plan before you can start any practical work.

Page 5 of 216
observations 2 – Prepare and required to prepare five (5) different kinds of breads following
Decorate Breads standard recipes including calculate the cost of all recipes.

recipe cards
wastage
requirements
(where required)
• present and decorate pastries using suitable fillings, icings in
of responsibilities
• display breads, in appropriate conditions to retain optimum
• store breads, including re-usable by products in appropriate
food ingredients.
The recipe for each type of bread is available in the Training Kitchen
assessor.

For each bread recipe, you will need to complete a Recipe Checklist
table.
Complete a standard recipe card template provided for all bread

recipes.
preparation of all breads. The workflow plan is designed to assist you
in recording the sequence of preparation, production, storage and
cleaning tasks. Your trainer/ assessor must sight and approve the
workflow plan before you can start any practical work.

Page 6 of 216
observations 4 – Produce Desserts required to prepare fourteen (14) desserts following a standard recipe
for each one, including calculate the cost of ONLY eight (8) recipes.
Note: you must prepare at least eight (8) different desserts from the
provided list of desserts.

recipe cards
wastage
• produce hot and cold sauces to desired consistency and
flavour
(where required)
• present and decorate desserts using suitable
accompaniments, decorations and garnishes in suitable
service-ware and serve with appropriate garnishes
of responsibilities
• display desserts with appropriates sauces and garnishes, in
appropriate conditions to retain optimum freshness and
product characteristics
• store desserts, including re-usable by products in appropriate
food ingredients.
The recipe for each type of dessert is available in the Training

Kitchen Recipe Booklet. A copy will be provided to you by the trainer/
assessor.

For each dessert recipe, you will need to complete a Recipe

Checklist table.
Complete a standard recipe card template provided for eight (8)

dessert recipes.
preparation of all desserts. The workflow plan is designed to assist
you in recording the sequence of preparation, production, storage
and cleaning tasks. Your trainer/ assessor must sight and approve
the workflow plan before you can start any practical work.

Visit www.training.gov.au for further information about the competency requirements for these two units.
Page 7 of 216
Assessment Cover Sheet
At the beginning of each task in this Pack, you will find an Assessment Cover Sheet. Please fill it in for each
task, making sure you sign the student declaration.
Your assessor will give you feedback about how well you went in each task and will write it on the Assessor
Feedback Sheet at the end of each task.
How your assessments will be marked

When the assessor marks your assessment tasks, the outcome will be either Satisfactory or Not Satisfactory:
Your responses to the assessment task have met the required assessment criteria for each
Satisfactory (S)
individual unit of competency.
 Your responses to the assessment task have not met the required assessment criteria.
Additional learning or practice is required.
Not Satisfactory (NS)
 Your assessor will make arrangements to conduct a further assessment of this task once
you have undertaken additional practice/learning.
You must achieve a ‘Satisfactory’ result for all assessment tasks to be deemed competent for each of the units.
Assessment Appeals
You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to
your Student Handbook for more information about our appeals process.
Reasonable Adjustment
Reasonable adjustment is available to all students for assessments and must be requested in writing, using the
Reasonable Adjustment form – this includes extensions which must be requested 1 week prior to the
assessment task due date. Reasonable Adjustment forms are available from your trainer.
On receipt of your completed Reasonable Adjustment form, your trainer/assessor will consider your request
and advise whether it is approved and what action will be taken.
Recognition of Prior Learning (RPL)

RPL is a formal process that recognises skills developed through previous training, work or life experience,
which match a unit of competency in a training course. If you believe you already have the skills covered in this
unit of competency, discuss this with your trainer, who will provide you with instructions for applying for RPL.
National Recognition / Credit Transfer

Qualifications or statements of attainment issued by other Registered Training Organisations are recognised by
the College. Where this unit of competency is equivalent to a unit of competency previously completed with
another provider, credit transfer will be offered and the course length adjusted accordingly. It is the
responsibility of the student to provide the relevant evidence of qualifications or statements of attainment issued
by other Registered Training Organisations, which will be verified by the College prior to credit transfer being
applied.
Support Services
Your trainer/assessor is able to clarify any aspect of an assessment task prior to it being administered. This
may include clarifying: knowledge and skills covered during the training program; the meaning of written
assessment questions; performance standards for practical assessments; and marking criteria.
Once the assessment process has commenced however, the assessor is not able to provide any intervention
or guidance, unless it is to prevent an unsafe act from being performed.
Please ask for help when you need it, as your trainer/assessor may not be aware that you have not understood
aspects of the training program, or are not feeling confident enough to engage in assessment activities.
Page 8 of 216
Plagiarism
Plagiarism is using the words or ideas of others and presenting them as your own. Plagiarism is a type of
intellectual theft. It can take many forms, from deliberate cheating to accidentally copying from a source without
acknowledgement. In your assessments you must come up with your own ideas, however, at times you may
need to make reference to work that has been conducted by others. Important points to be aware of:
 Know what plagiarism is – refer to http://www.plagiarism.org/ for more information

 Reference your work / acknowledge all of your sources
“All of the following are considered plagiarism:
 turning in someone else's work as your own

 copying words or ideas from someone else without giving credit
 failing to put a quotation in quotation marks
 giving incorrect information about the source of a quotation
 changing words but copying the sentence structure of a source without giving credit
 copying so many words or ideas from a source that it makes up the majority of your work, whether you
give credit or not...”
Where a student plagiarises, the student will need to resubmit their work and will be given a first and
final warning for misconduct. If a student plagiarises a second time, their CoE may be cancelled
immediately for serious misconduct.
iParadigms. 2014. What is Plagiarism?. [ONLINE] Available at: http://www.plagiarism.org/plagiarism-101/what-is-plagiarism. [Accessed 17

April 2016].
Not Yet Satisfactory’ result

Our assessment process is designed to answer the question “has the desired learning outcome been achieved yet?” If
the answer is “Not yet”, then we work with you to see how we can get there.Your trainer will provide you with the
necessary feedback and guidance, in order for you to resubmit your responses. Where a student’s answers are
deemed not yet satisfactory after the first attempt, a resubmission attempt will be allowed.If a third submission is
required, the student must pay the reassessment fee.
Page 9 of 216
Assessment Submission Instructions
How to submit your assessments

When submitting an assessment task, please adhere to the following:
 A completed Assessment Cover Sheet must be attached to the front of all work submitted for assessment.
 Written assessment tasks must be submitted using the recommended format for written submissions (see
below), or they may be handwritten. Please ensure that your handwriting is clear and legible.
 When answering questions associated with an assessment task, ensure that you use your own words
(plagiarism will not be tolerated) and reference where appropriate, using the Harvard Referencing Guide
https://www.citethisforme.com/harvard-referencing, or the Harvard Generator
http://www.harvardgenerator.com/
 Ensure that your assessment task is submitted on or before the due date specified by your
trainer/assessor.
When you have completed each assessment task you will need to submit it to your assessor.
Further instructions about submission can be found at the beginning of each assessment task.
Make sure you photocopy your written activities before you submit them – your assessor will put the documents
you submit into your student file. These will not be returned to you.
Once your submitted assessment task has been assessed, your assessor will provide you with feedback and
the assessment outcome.
Format for written submissions

When you are using a word processing program, such as Microsoft Word, to prepare your written assessment
task, please adhere to the following guidelines:
1. Completed Assessment Cover Sheet
2. Title of the task

 Arial, Size 14 pt., Bold
3. Headings
 Arial, Size 12 pt., Bold
4. Text
 Arial, Size 11 pt.
5. Table Content
 Arial, Size 10 pt.
6. Line Spacing
 1.5
7. Length
 The number of words are specified in the task description for each individual assessment
method, where applicable.
8. Presentations are to be created using presentation software, such as Microsoft PowerPoint. Resources
such as a data projector, whiteboard markers, speakers, pen pointers and presentation screens will be
provided.
Page 10 of 216
Assessment Plan
The following outlines the requirements of your final assessment for these two units. You are required to
complete all tasks to demonstrate competency in each unit.
Your assessor will provide you with the due dates for each assessment task. Write them in the table below.
Assessment Requirements Due date
1. Written questions
2. Practical observations 1 – Prepare and Decorate

Cakes

Pastries

Breads
5. Practical observations 4 – Produce desserts
AGREEMENT BY THE STUDENT

Read through the assessments in this booklet before you complete and sign the agreement below.
Make sure you sign this before you start any of your assessments.
Have you read and understood what is required of you in terms of assessment?  Yes  No
Do you understand the requirements of this assessment?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any special needs or considerations to be made for this assessment?  Yes  No
If yes, what are they?
__________________________________________________________________
Do you understand your rights to appeal the decisions made in an assessment?  Yes  No
Student Name:
Student Signature: Date:
AGREEMENT BY THE ASSESSOR

Has the student completed their formative activities/assessments satisfactorily?  Yes  No
Do you agree that this student is ready to undertake the summative assessment?  Yes  No
Assessor Name:
Assessor Signature: Date:
Page 11 of 216
Assessment Cover Sheet – Assessment Task 1
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Student Name:
Student Id: Date of submission:
Units:
 SITHCCC041 - Produce cakes, pastries and breads
 SITHPAT016 - Produce desserts
Assessment Task 1: Written questions
STUDENT DECLARATION
I declare the following:
 The purpose and outcomes of assessment have been explained

 The re-assessment and appeals process have been explained to me
 Recognition of Prior Learning (RPL) and Credit Transfer (CT) have been explained to me
 DIC has informed me about Language Literacy Numeracy (LLN) assistance available to me
 I understand that assessments can either be given to the trainer or emailed to them
 That completed assessment tasks are my own work
 None of this work has been completed by any other person.
 I have not cheated or plagiarised the work or colluded with any other student/s.
 I have correctly referenced all resources and reference texts throughout these assessment tasks
 I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
 I have made a photocopy or have kept an electronic copy of my completed assessment tasks, which can
be produced for the assessor when asked for
 I understand that for resubmissions, a cost of $100 – per practical assessment and $50 – per theory
assessment will be charged to me.
Student Signature:
Please Note: The above must be completed in full before your assessment work is assessed
Page 12 of 216
Assessment Task 1: Written questions
TASK SUMMARY:
 This is an open book test – you can use the Internet, online portal, textbooks and other documents to help
you with your answers, if required.
 You must answer ALL questions correctly. Write your answers in the space provided.
 Email your completed document to your assessor for assessment
YOUR ASSESSOR WILL PROVIDE FEEDBACK ON ANY INCORRECT ANSWERS AND WILL ALLOW YOU TO RESUBMIT
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to textbooks and other learning materials

 Access to workplace policies and procedures
 Access to the website, www.theculinarypro.com
 Glossary (Appendix 1)
 Access to the website, www.puratos.com (How do you measure freshness in cakes)
 Access to the website, www.foodsafety.com.au (Government and Public Health Information)
 Access to the website, www.tastetomorrow.com (How freshness identifies the quality perception of baked
goods)
 Access to the website, www.azom.com (Food texture testing for the bakery industry)
 Access to the website, www.foodstandards.gov.au (Food Standards for Businesses, Consumer
Information)
 Access to the website, www.delicious.com.au , (Recipes – Baking, Desserts)
 Access to the website, www.bakerpedia.com/bakery-consumer-trends (Bakery Consumer Trends: Taste,
Health and Freshness, Food Safety)
 Cake Production (Appendix 2)
 Sponge Production Methods (Appendix 3)
 An Introduction to Pastries (Appendix 4)
 Fillings, Decorations and Garnishes (Appendix 5)
 Access to the website, www.thebakerstake.com (The importance of freshness and preservation in baking
goods)
 Storage of Cakes, Pastries, Breads and Desserts (Appendix 6)
 Nutritional Information Panel (Appendix 7)
 Access to the website, www.sciencedirect.com (Pastry – an overview)
 Access to www.bakeinfo.co.nz (The Science of Bread Making)
 Access to the website, www.chateleine.com (Seven Rules for Baking the Perfect Cake)
 Access to the website, www.bbcgoodfood.com (Recipes – Cakes and Baking, Desserts)
 Access to the website, www.taste.com.au (Top 50 Dessert Recipes)
 Access to a computer, printer and the Internet (where applicable)
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?

 This assessment will be done in your own time as homework. Refer to your study guide for reference.
 Your assessor will provide you with the final due date for this assessment.
WHAT NEEDS TO BE SUBMITTED?
 Your answers to these questions.
Page 13 of 216
Part A
SITHCCC041 - Produce cakes, pastries and breads
QUESTION 1.
a. List common WHS requirements which must be followed when using essential functions and features of
equipment to produce cakes, pastries and breads. (minimum 200 words)
Machine Guarding: Ensure that all equipment, such as mixers, ovens, and slicers, are properly guarded to prevent accidental contact with moving parts. This includes installing saf
emergency stop buttons to minimize the risk of injuries.
Training and Supervision: Provide adequate training to workers on how to operate equipment safely and effectively. Supervisors should ensure that workers follow proper procedu
correctly to avoid accidents or injuries.
Personal Protective Equipment (PPE): Require workers to wear appropriate PPE, such as gloves, aprons, and safety goggles, to protect against hazards such as hot surfaces, sha
chemical exposure from cleaning agents.
Manual Handling: Implement proper manual handling techniques when lifting heavy ingredients or moving equipment to prevent strains, sprains, and musculoskeletal injuries. Use
when necessary to reduce the risk of injury.
Electrical Safety: Regularly inspect electrical equipment for damage or wear and tear. Ensure that electrical cords are in good condition and that outlets are properly grounded to p
Fire Safety: Keep fire extinguishers, fire blankets, and emergency exit routes easily accessible in case of fire emergencies. Conduct regular fire drills and provide training on how to
safely.
Chemical Safety: Store hazardous chemicals, such as cleaning agents and food additives, in designated areas away from food preparation areas. Ensure that workers are trained
storage of chemicals and provide access to Material Safety Data Sheets (MSDS) for reference.
Hygiene and Sanitation: Maintain a clean and hygienic work environment by regularly cleaning and sanitizing equipment, surfaces, and utensils. Implement proper handwashing pr
handwashing facilities and hygiene stations for workers.
Page 14 of 216
b. What four (4) points must you consider when assembling and disassembling equipment to ensure it is safe to
use ((minimum 200 words)
When assembling and disassembling equipment, it is essential to consider several points to ensure that it is safe to use. Here are four key
points to consider:
1. Read the Instruction Manual: Before assembling or disassembling any equipment, it is crucial to thoroughly read and understand the
manufacturer's instruction manual. The manual provides essential information regarding proper assembly and disassembly procedures,
including safety precautions, recommended tools, and step-by-step instructions. Following the manufacturer's guidelines ensures that the
equipment is assembled correctly and reduces the risk of accidents or damage.
2. Inspect for Damage: Before assembling the equipment, carefully inspect all components for any signs of damage, wear, or defects. Chec
for loose or missing parts, cracks, dents, or frayed cords. Using damaged equipment can pose safety hazards and increase the risk of
malfunctions or accidents during operation. If any damage is detected, refrain from assembling the equipment and arrange for repairs or
replacement of the damaged parts before use.
3. Use Proper Tools and Equipment: When assembling or disassembling equipment, use the appropriate tools and equipment as
recommended by the manufacturer. Using incorrect tools or improvised methods can lead to improper assembly, damage to components,
or personal injury. Follow the specified torque settings for tightening bolts and screws to ensure that they are securely fastened without
over-tightening, which can cause stress or damage to the equipment.
4. Follow Lockout/Tagout Procedures: For equipment powered by electricity or other energy sources, follow lockout/tagout procedures to
ensure that the equipment is safely de-energized before assembly or disassembly. Lockout/tagout procedures involve isolating energy
sources, applying locks or tags to prevent accidental re-energization, and verifying that the equipment is safe to work on. By following
lockout/tagout procedures, you prevent electrical shocks, injuries, or accidents caused by unexpected energization of the equipment.
By considering these four points when assembling and disassembling equipment, you can ensure that it is safely prepared for use, reducin
the risk of accidents, injuries, or uequipment damage during operation.
Page 15 of 216
QUESTION 2.
a. List the common ingredients used to produce each of the following: cakes, pastries and breads.
Common ingredients used to produce cakes, pastries, and breads vary slightly depending on the specific recipe and desired outcome. However, here are some common ingredients typically used in each
Cakes:
1. Flour (usually all-purpose or cake flour)
2. Sugar (granulated or powdered)
3. Eggs
4. Butter or oil
5. Baking powder or baking soda
6. Vanilla extract or other flavorings
7. Milk or buttermilk
8. Salt
Optional ingredients for flavor and texture variations may include:
- Cocoa powder
- Chocolate chips
- Nuts (e.g., almonds, walnuts)
- Fruits (e.g., berries, bananas)
- Spices (e.g., cinnamon, nutmeg)
Pastries:
1. Flour (typically all-purpose or pastry flour)
2. Butter or shortening
3. Water or milk
4. Salt
5. Sugar (for sweet pastries)
6. Eggs (for some pastry doughs, like puff pastry or choux pastry)
Common types of pastries and their additional ingredients include:
- Puff pastry: Layers of butter folded into the dough
- Shortcrust pastry: Additional sugar for sweet pastries or no sugar for savory pastries
- Choux pastry: Eggs for leavening and creating a light, airy texture
Breads:
1. Flour (usually bread flour or a combination of bread and whole wheat flour)
2. Water or milk
3. Yeast (active dry yeast or instant yeast)
4. Sugar or honey (to feed the yeast and add flavor)
5. Salt
6. Fat (butter, oil, or shortening)
7. Optional ingredients for flavor and texture variations:
- Seeds (e.g., sesame seeds, poppy seeds)
- Herbs (e.g., rosemary, thyme)
- Nuts or dried fruits
- Whole grains (e.g., oats, cornmeal)
b. Describe the function of each common ingredient listed in 2a. for one type of bakery item. Ensure you
identify the bakery item you will refer to, in order to complete this question.
Bakery Item: Chocolate Chip Cookies
1. Flour: Flour provides structure to the cookies by forming a gluten network when mixed with liquid ingredients. This structure helps the
cookies hold their shape while baking and prevents them from becoming too crumbly.
2. Sugar: Sugar adds sweetness to the cookies and contributes to their texture. It also helps to tenderize the dough by absorbing moisture
and inhibiting gluten development, resulting in a softer and chewier cookie.
3. Eggs: Eggs act as a binding agent in the cookie dough, holding the ingredients together and providing structure. They also add moisture
and richness to the cookies, resulting in a softer and more tender texture.
4. Butter: Butter adds flavor and richness to the cookies, contributing to their overall taste and texture. It also helps to create a tender and
crumbly texture by coating the flour particles and preventing too much gluten formation.
5. Baking Powder or Baking Soda: Baking powder or baking soda acts as a leavening agent in the cookie dough, causing the cookies to rise
and become light and airy during baking. Baking powder contains both an acid and a base, which react with each other when combined with
liquid ingredients and heat, producing carbon dioxide gas that leavens the dough. Baking soda requires an acidic ingredient (such as brown
sugar or cocoa powder) to react with and produce carbon dioxide gas.
6. Vanilla Extract or Other Flavorings: Vanilla extract adds flavor to the cookies, enhancing their overall taste. Other flavorings, such as
chocolate chips, nuts, or extracts (e.g., almond extract), can also be added to customize the flavor of the cookies.
7. Milk or Buttermilk: Milk or buttermilk adds moisture to the cookie dough, resulting in a softer and more tender texture. It also helps to
dissolve and distribute the other ingredients evenly throughout the dough.
8. Salt: Salt enhances the flavor of the cookies by balancing the sweetness and other flavors. It also helps to strengthen the gluten network in
the dough, contributing to the cookies' structure and texture.
These common ingredients work together to create delicious and satisfying chocolate chip cookies with a perfect balance of sweetness,
richness, and texture.
Page 16 of 216
c. How do different ingredient ratios impact on the finished product?
Different ingredient ratios play a significant role in determining the texture, flavor, and overall quality of the finished bakery product. Here's how various ingredient ratios can impact
1. Texture: The ratio of flour to liquid ingredients (such as eggs, milk, or water) affects the texture of the baked goods. A higher ratio of flour to liquid results in a denser and firmer t
produces a lighter and more tender texture. For example, in cakes, a higher ratio of flour to liquid creates a firmer crumb, while a lower ratio yields a softer and more delicate crum
2. Flavor: The ratio of sugar to other ingredients influences the sweetness and flavor intensity of the baked goods. A higher ratio of sugar enhances sweetness and caramelization
richer flavor and darker color. Conversely, a lower ratio of sugar produces a less sweet flavor profile and lighter color. In pastries like croissants, a higher ratio of butter to flour con
buttery flavor.
3. Leavening: The ratio of leavening agents (such as baking powder or yeast) to flour affects the rise and structure of the baked goods. A higher ratio of leavening agents produces
lighter texture, while a lower ratio results in a denser and more compact texture. In bread, the ratio of yeast to flour determines the fermentation rate and the size of air pockets in t
4. Moisture:The ratio of fat to flour impacts the moisture content and tenderness of the baked goods. A higher ratio of fat (such as butter or oil) to flour results in a moister and more
ratio produces a drier and firmer texture. In cookies, the ratio of fat to flour affects the spread during baking, with a higher ratio leading to more spread and thinner cookies.
5. Structure: The ratio of eggs to flour influences the structure and stability of the baked goods. Eggs act as a binding agent and provide structure to the dough or batter. A higher r
denser and more stable structure, while a lower ratio may result in a softer and more delicate structure. In cakes, the ratio of eggs to flour affects the rise and crumb structure of th
Overall, different ingredient ratios can significantly impact the finished product, influencing its texture, flavor, rise, moisture content, and structural integrity. Adjusting these ratios a
recipes and achieve desired characteristics in their baked goods.
QUESTION 3.
Briefly describe how you can sequence the tasks you will need to complete during mise-en-place to meet
commercial time constraints and deadlines.
To sequence tasks effectively during mise-en-place to meet commercial time constraints and deadlines, follow these steps:
1. Plan Ahead: Start by reviewing the recipe and menu requirements to understand the tasks involved and the time required for each. Identify critical tasks that must be completed
based on their impact on the overall production process.
2. Organize Workstation: Set up your workstation with all necessary equipment, utensils, and ingredients before starting any tasks. This ensures a smooth workflow and reduces th
tools or ingredients during preparation.
3. Prep Ingredients: Begin by preparing ingredients that require the longest preparation time, such as marinating meats or soaking grains. While these ingredients are marinating o
tasks to maximize efficiency.
4. Multi-Task:Identify tasks that can be completed simultaneously to save time. For example, while one dish is simmering on the stove, you can prepare ingredients or start cooking
most of your time.
5. Follow Logical Order: Sequence tasks in a logical order based on their dependencies and cooking times. For example, start by chopping vegetables that require longer cooking
quicker-cooking ingredients.
6. Utilize Downtime: Utilize downtime effectively by completing smaller tasks while waiting for other tasks to finish. For example, while waiting for water to boil, you can chop herbs
7. Stay Organized: Keep your workstation clean and organized throughout the mise-en-place process to minimize clutter and confusion. Clean as you go to maintain efficiency and
8. Monitor Progress: Regularly monitor your progress and adjust your plan if necessary to ensure that you are on track to meet deadlines. Prioritize tasks based on their importanc
and efficient.
9. Allocate Time Wisely: Allocate time for each task based on its complexity and the resources available. Be realistic about the time required for each task and avoid overcommittin
your capacity or resources.
10. Communicate with Team: if working in a team, communicate effectively with team members to coordinate tasks and ensure a smooth workflow. Assign specific responsibilities
provide support as needed to meet deadlines collectively.
By following these steps and sequencing tasks effectively during mise-en-place, you can meet commercial time constraints and deadlines while maintaining quality and efficiency i
Page 17 of 216
QUESTION 4.
Complete the table below briefly explaining the meaning of each stock date code or rotation label.
Date Marking The Meaning of Each
Indicates the date the product was baked specifically for use.
Baked for
Indicates the last date recommended for the use of the product, ensuring
safety and quality.
Use By
Indicates the date until which the product is expected to retain its optimum
quality, flavor, and freshness.
Best Before
A label used to track the freshness and expiration of food products in

inventory or storage.
Food rotation label
Indicates the date the product was baked.
Baked on
QUESTION 5.
List and describe the desired characteristics customers would consider to purchase cakes, pastries and breads.
1. Freshness: Customers prefer products that are freshly baked, as they are often perceived to be tastier and of higher quality. Freshness can be indicated by the aroma, softness,
2. Flavor :The flavor profile of the product is crucial. Customers look for rich, well-balanced flavors that complement the type of cake, pastry, or bread being offered.
3. Texture: The texture of the product plays a significant role in its appeal. For cakes and pastries, customers often seek a moist and tender crumb, while for bread, they look for a
4. Appearance: Visual appeal is important in attracting customers. Cakes and pastries should have an attractive appearance with appealing decorations and a smooth, uniform fin
golden-brown crust and a well-shaped structure.
5. Ingredients: Customers increasingly prioritize products made with high-quality, natural ingredients. They look for products that are free from artificial additives, preservatives, and
6. Variety: Customers appreciate a diverse selection of cakes, pastries, and breads to choose from, including options for different dietary preferences such as gluten-free, vegan, o
7. Price: While quality is important, customers also consider the price when making purchasing decisions. They expect reasonable pricing that reflects the quality and value of the
8. Packaging: Well-designed and hygienic packaging can enhance the perceived value of the product and influence purchasing decisions. Customers appreciate packaging that p
provides relevant information such as ingredients and expiration dates.
9. Customer Service: Excellent customer service, including friendly and knowledgeable staff, efficient service, and responsiveness to customer inquiries and feedback, can contrib
experience and encourage repeat business.
10. Brand Reputation: Customers may consider the reputation of the bakery or brand when making purchasing decisions. A strong reputation for quality, reliability, and customer s
choices.
Page 18 of 216
QUESTION 6.
a. What temperatures should you consider when storing finished cake, pastries and bread products?
When storing finished cake, pastries, and bread products, it's essential to consider the following recommended temperatures:
1. Room Temperature : Finished cakes and pastries can typically be stored at room temperature (around 20-25°C or 68-77°F) for short periods, usually up to a few days, depending on their ingredients and fillin
However, it's important to store them in a cool, dry place away from direct sunlight and heat sources to prevent spoilage and maintain freshness.
2. Refregration: Some cakes and pastries with perishable fillings or toppings (e.g., cream, custard, fruit) should be stored in the refrigerator at temperatures between 0-4°C (32-39°F) to prevent bacterial growth
maintain food safety. However, refrigeration can affect the texture and flavor of certain products, so it's essential to wrap them tightly to prevent drying out and absorb any odors from other foods in the fridge.
3. Freezing. Both cakes and bread products can be stored in the freezer for longer-term storage. For cakes and pastries, it's best to wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn an
maintain their quality. Bread can be stored in the freezer for several weeks, but it's crucial to allow it to cool completely before freezing and to thaw it at room temperature when ready to use.
4. Storage Containers. Regardless of the storage temperature, it's important to use airtight containers or packaging to protect the products from moisture, air exposure, and odors, which can affect their quality
freshness.
b. How should you store re-usable cake, pastry and bread by-products to use when baking again?
To store reusable cake, pastry, and bread by-products for future baking, follow these steps:
1. Cooling: Allow the by-products to cool completely to room temperature after baking. This prevents condensation and moisture buildup during storage.
2. Packaging: Store the by-products in airtight containers or resealable bags to prevent them from drying out and absorbing odors from other foods in the refrigerator or freezer.
3. Freezing: If you don't plan to use the by-products immediately, consider freezing them. Place them in a single layer on a baking sheet lined with parchment paper and freeze un
airtight containers or bags, removing as much air as possible before sealing. Label the containers with the date to keep track of their freshness.
4. Refrigeration: If you plan to use the by-products within a few days, store them in the refrigerator. Place them in airtight containers or bags to maintain freshness and prevent them
5. Labeling: Label the containers or bags with the type of by-product and the date of storage. This helps you keep track of what's inside and when it was stored, ensuring you use t
6. Thawing: When ready to use the by-products, thaw them in the refrigerator overnight or at room temperature for a few hours. Avoid thawing them in the microwave, as it can lea
affect their texture.
By following these storage guidelines, you can effectively preserve reusable cake, pastry, and bread by-products for future baking projects, ensuring they maintain their quality and
QUESTION 7.
(a)List the environmental conditions which should be used for cakes, pastries and breads to maintain eating
quality, appearance and freshness.
To maintain the eating quality, appearance, and freshness of cakes, pastries, and breads, the following environmental conditions should be considered:
1. Temperature: Store cakes, pastries, and breads at moderate temperatures to prevent them from drying out or becoming too moist. Room temperature (around 20-25°C or 68-77
storage, while refrigeration (0-4°C or 32-39°F) or freezing (-18°C or 0°F) can be used for longer-term storage.
2. Humidity: Maintain moderate humidity levels to prevent cakes, pastries, and breads from drying out or becoming soggy. A relative humidity of around 60-70% is ideal for maintai
promoting mold growth.
3. Air Circulation: Proper air circulation helps prevent moisture buildup and ensures even cooling, which is essential for maintaining the texture and freshness of baked goods. Avo
containers without ventilation.
4. Light: Exposure to light, especially sunlight, can cause cakes, pastries, and breads to deteriorate more quickly by promoting oxidation and affecting their flavor, texture, and app
opaque containers or in a dark place to protect them from light exposure.
5. Storage Containers: Use airtight containers or packaging to protect cakes, pastries, and breads from exposure to air, which can cause them to dry out and lose freshness. Make
and dry before storing baked goods to prevent contamination.
6. Odor Control: Baked goods can absorb odors from other foods in the refrigerator or freezer, affecting their flavor and aroma. Store cakes, pastries, and breads in containers that
transfer.
7. Proper Handling: Handle cakes, pastries, and breads with care to avoid crushing or damaging them, which can affect their appearance and texture. Use appropriate storage me
and integrity.
By maintaining these environmental conditions, you can help preserve the eating quality, appearance, and freshness of cakes, pastries, and breads for longer periods, ensuring a
consumers.
Question 8.
Page 19 of 216
List and describe the cookery methods (13) you would use when preparing cakes, pastries and breads. Provide
an example of a recipe that uses each one
Cookery Method Description (Include One recipe example)

Cooking food by surrounding it with dry heat in an oven. Example Recipe: Classic Vanilla Cake - A basic cake recipe bak
Baking golden and springy to the touch.
Creaming Method of combining sugar and fat (usually butter) until light and fluffy, creating a
smooth and creamy texture. Example Recipe: Chocolate Chip Cookies - Butter and
sugar creamed together before adding other ingredients to make cookies.
Folding Gently combining delicate ingredients (e.g., whipped egg whites or whipped
cream) into a heavier mixture to maintain lightness. Example Recipe: Lemon
Soufflé - Whipped egg whites folded into a lemony batter before baking.
Kneading Working dough with hands to develop gluten, resulting in a smooth and
elastic texture. Example Recipe: Classic French Baguette - Dough kneaded
until smooth and elastic, then shaped into a baguette and baked.
Proofing/Rising Allowing dough or batter to ferment and rise before baking to develop flavor
and texture. Example Recipe: Homemade Pizza - Pizza dough left to proof
until doubled in size before stretching, topping, and baking.
Rolling Flattening dough or pastry with a rolling pin to achieve desired
thickness. Example Recipe: Apple Pie - Pie crust rolled out to line a
pie dish before filling with apple filling and baking.
Whisking Beating ingredients together vigorously to incorporate air and create a light
and airy texture. Example Recipe: Sponge Cake - Eggs and sugar whisked
until light and fluffy before folding in flour to make a sponge cake.
Sifting Passing dry ingredients through a fine mesh sieve to aerate and remove lumps,
resulting in a lighter texture. Example Recipe: Red Velvet Cupcakes - Dry ingredients
(flour, cocoa powder, baking soda) sifted together before adding to wet ingredients.
Melting Heating solid ingredients (e.g., chocolate, butter) until they become liquid. Example
Recipe: Chocolate Ganache - Chocolate melted with cream to create a smooth,
shiny glaze for cakes or pastries.
Glazing Applying a thin, glossy coating to baked goods for flavor and/or appearance.
Example Recipe: Cinnamon Rolls - Rolls brushed with a glaze made from
powdered sugar, milk, and vanilla extract after baking.
Layering Assembling multiple layers of cake or pastry with filling or frosting between
each layer. Example Recipe: Tiramisu - Layers of coffee-soaked ladyfingers
and mascarpone cream, topped with cocoa powder.
Pricking dough with a fork to prevent it from puffing up during baking. Example Recipe: Shortcrust Pastry
Docking Pastry dough docked with a fork before blind baking to create a flat, even crust.
Scoring Making shallow cuts on the surface of bread dough before baking to control expansion and
create decorative patterns. Example Recipe: French Boule - Bread dough scored with a sharp
blade before baking to create a rustic pattern on the crust.
Page 20 of 216
QUESTION 9.
What are the nutritional properties which apply to the following:
i). Cakes
Calories: Cakes are typically high in calories, primarily due to their sugar and fat content.
Carbohydrates: Cakes are rich in carbohydrates, mainly from refined flour and added sugars.
Fats: Cakes often contain significant amounts of fats, especially if they include ingredients like
butter, oil, or cream.
Protein: Cakes generally have low protein content compared to other foods.
Sugars: Cakes are high in sugars, which contribute to their sweet taste and energy content.
Vitamins and Minerals: Cakes are not a significant source of essential vitamins and minerals, as
they are usually low in nutrient-dense ingredients like fruits and vegetables.
ii). Pastries
Calories: Pastries tend to be high in calories, mainly from fats and sugars.
Carbohydrates: Pastries are rich in carbohydrates, primarily from refined flour and added sugars.
Fats: Pastries often contain high amounts of fats, particularly if made with butter, margarine, or shortening.
Protein: Pastries generally have low protein content compared to other foods.
Sugars: Pastries are typically high in sugars, contributing to their sweet taste and energy content.
Vitamins and Minerals: Like cakes, pastries are not significant sources of essential vitamins and minerals, as the
are usually low in nutrient-dense ingredients.
iii). Breads
Calories: Breads can vary in calorie content depending on their ingredients and type, but they are generally lower in calories compared to cakes and pastries.
Carbohydrates: Breads are rich in carbohydrates, primarily from complex carbohydrates found in flour.
Fats: Breads usually have low to moderate fat content, depending on the recipe.
Protein: Breads can be a good source of protein, especially if made with whole grains or enriched with added protein sources like seeds or nuts.
Fiber: Breads can provide dietary fiber, particularly if made with whole grains, seeds, or bran.
Vitamins and Minerals: Breads can contribute to essential vitamin and mineral intake, especially if made with whole grains, which contain nutrients like B vitamins, iron, and mag
b. Select one recipe for a cake, a pastry and a bread. Attach a copy of each recipe (there should be 3) on the
next page ensuring it contains the nutritional information for that recipe.
Page 21 of 216
Attach recipes here for Question 9b.
1. Cake Recipe: Classic Vanilla Cake

- Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
- Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients to the creamed mixture, alternating with milk. Begin and end with dry ingredients.
5. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center
comes out clean.
6. Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely before frosting.
2. Pastry Recipe: Classic Croissants

- Ingredients:
- All-purpose flour
- Active dry yeast
- Sugar
- Salt
- Unsalted butter
- Milk
- Water
- Instructions:
1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until frothy.
2. Add flour and salt to the yeast mixture and mix until a dough forms.
3. Turn dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
4. Roll dough into a rectangle, then spread softened butter over the surface.
5. Fold the dough into thirds like a letter, then roll out again into a rectangle. Repeat this process two more times, then wrap the dough in
plastic wrap and refrigerate for at least 2 hours or overnight.
6. Roll out the chilled dough into a large rectangle, then cut into triangles.
7. Roll each triangle from the wide end to the tip to form croissants.
8. Place croissants on a baking sheet lined with parchment paper, cover with a clean towel, and let rise in a warm place for 1 to 2 hours
until doubled in size.
9. Preheat oven to 400°F (200°C). Brush croissants with beaten egg and bake for 15 to 20 minutes until golden brown.
3. Bread Recipe: Whole Wheat Sandwich Bread

- Ingredients:
- Whole wheat flour
- All-purpose flour
- Active dry yeast
- Honey
- Salt
- Warm water
- Olive oil
- Instructions:
1. In a large mixing bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes until frothy.
2. Stir in whole wheat flour, all-purpose flour, salt, and olive oil until a dough forms.
3. Turn dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Punch down dough and shape into a loaf. Place in a greased 9x5-inch loaf pan, cover, and let rise for another 30 to 45 minutes.
6. Preheat oven to 375°F (190°C). Bake bread for 30 to 35 minutes until golden brown and hollow-sounding when tapped on the bottom
7. Remove bread from pan and let cool on a wire rack before slicing.
Page 22 of 216
QUESTION 10.
Describe the mise-en-place requirements for producing cakes, pastries and breads including fillings and
decorations. (minimum 200 words)
Mise-en-place is vital in the production of cakes, pastries, and breads, ensuring efficiency and
consistency in the baking process. For cakes, ingredients like flour, sugar, and eggs must be
accurately measured and set out, along with equipment such as mixing bowls, pans, and a mixer. For
pastries, precise measurements of ingredients like butter, flour, and water are crucial, as well as
tools like a rolling pin and pastry brush. Breads require careful preparation of ingredients such as
flour, yeast, and water, along with equipment like a bread mixer or stand mixer, and baking pans or
sheets. Fillings and decorations, such as frosting, ganache, or fondant for cakes, should be made in
advance and stored properly. Organizing all components logically and keeping work surfaces clean
and sanitized are essential to prevent contamination. A well-organized mise-en-place not only
facilitates a smooth production process but also ensures that finished products meet high
standards of quality and appearance. It sets the stage for efficient baking and allows for consistent
results, whether producing a single batch or scaling up production for larger orders or commercial
purposes.
Page 23 of 216
QUESTION 11.
(A)Provide one example of a classical and contemporary cake, pastry and bread recipe and complete the table
below by recording your answers in the spaces provided. Attach all recipes on the following page.
Baking
Finished Product
Recipe Name Cookery Method(s) Temperature
Characteristics/Appearance
& Time(s)
Creaming Method Rich, dense texture with 350°F (175°C)
traditional flavors like vanilla for 25-30 min
Classical Cake or chocolate
Whipping Method Light and airy texture with 325°F (163°C)

unique flavors and decorationsfor 30-35 min
Contemporary Cake
Flaky Pastry Method Layers of buttery pastry with 375°F (190°C)

sweet or savory fillings for 20-25 min
Classical Pastry
Light and crisp pastry filled with innovative

Choux Pastry Method flavors and textures
400°F (200°C)
for 15-20 min
Contemporary Pastry
French Baguette Long fermentation, hand-shaped,450°F (232°C)

crispy crust, airy crumb for 20-25
Classical Bread minutes
Extended fermentation, rustic appearance, Extended

Sourdough Artisan Loaf chewy crust, open crumb fermentation, rustic
appearance, chewy
crust, open crumb
Contemporary Bread
Attach recipes here for Question 11.
Page 24 of 216
Classic Vanilla Cake:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
Sure, here are the recipes for the contemporary cake, contemporary pastry, and contemporary bread:
1. Contemporary Cake: Red Velvet Cheesecake
Ingredients:
- For the Red Velvet Cake Layers:
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Filling:

- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
3. In another bowl, beat eggs, oil, buttermilk, food coloring, vanilla extract, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Meanwhile, prepare the cheesecake filling. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, and vanilla extract until combined.
8. Reduce oven temperature to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
9. Pour the cheesecake filling into the prepared pan and smooth the top.
10. Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.
11. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
12. Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
13. To assemble the cake, place one layer of red velvet cake on a serving plate. Spread a layer of cheesecake filling on top. Repeat with the remaining cake layers and cheesecake filling.
14. Refrigerate the assembled cake for at least 1 hour before serve.
Classic Croissants:
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 cup warm milk
- 1 teaspoon salt
- 1 cup unsalted butter, chilled
- 1 egg, beaten (for egg wash)
Instructions:
1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it stand until frothy, about 5-10 minutes.
2. In a large mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Stir in the yeast mixture until a dough forms.
4. Turn the dough out onto a floured surface and knead gently until smooth.
5. Roll the dough into a rectangle about 1/4 inch thick.
6. Cut the dough into triangles and roll each triangle up, starting from the wide end, to form croissants.
7. Place the croissants on a baking sheet lined with parchment paper, cover with a clean towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
8. Preheat your oven to 375°F (190°C). Brush the risen croissants with beaten egg.
9. Bake for 12-15 minutes, or until golden brown.
10. Allow the croissants to cool slightly before serving.
Modern Fruit Tart:

Ingredients:
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
- 1 cup pastry cream
- Assorted fresh fruits (such as strawberries, blueberries, kiwi, and raspberries)
- 1/4 cup apricot jam, warmed
Instructions:
1. In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough starts to come together.
4. Gradually add the cold water, 1 tablespoon at a time, and pulse until the dough forms a ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. Preheat your oven to 375°F (190°C).
7. Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the bottom and up the sides of the pan.
8. Prick the bottom of the crust with a fork and bake for 12-15 minutes, or until lightly golden brown. Let it cool completely.
9. Spread the pastry cream evenly over the cooled crust.
10. Arrange the assorted fresh fruits on top of the pastry cream.
11. Brush the warmed apricot jam over the fruits to glaze.
12. Chill the fruit tart in the refrigerator for at least 1 hour before serving.
Artisan Sourdough Loaf:

Ingredients:
- 1 cup active sourdough starter
- 1 1/2 cups lukewarm water
- 4 cups bread flour
- 1 1/2 teaspoons salt
Instructions:
1. In a large mixing bowl, combine the sourdough starter and lukewarm water.
2. Add the bread flour and salt, and stir until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 4-6 hours, or until doubled in size.
5. Punch down the dough and shape it into a round loaf.
6. Place the shaped loaf on a parchment-lined baking sheet, cover with a clean towel, and let it rise for another 1-2 hours, or until doubled in size.
7. Preheat your oven to 450°F (230°C) and place a baking stone or inverted baking sheet on the center rack.
8. Slash the top of the risen loaf with a sharp knife or razor blade.
9. Transfer the loaf onto the preheated baking stone or baking sheet.
10. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
11. Let the bread cool completely on a wire rack before slicing.
(Note: This recipe requires an active sourdough starter. If you don't have one, you can create one by combining equal parts flour and water and letting it ferment for several days.)
Page 25 of 216
(B)Complete the following tables on the characteristics of classical and contemporary cakes.
a. In your own words, describe the following characteristics of each classical and contemporary cake
identified in the above Question :
i. Balance
ii. Color
iii. Contrast
iv. Consistency
v. Shape
vi. Taste
vii. Texture
Identify the moisture content for each classical and contemporary cake identified in the above Question.
A. Classical Cakes
• List here the classical cake identified in Q 11A.
The balance of sweetness from sugar, richness from butter, and flavor from vanilla extract is
a. Balance well-proportioned.
b. Color Typically golden brown on the outside and light yellow on the
inside.
The contrast between the soft crumb and any frosting or decorations on the
c. Contrast
surface.
d. Consistency Moist and tender crumb with a fluffy texture.
e. Shape Usually round or rectangular, depending on the pan used.
f. Taste Sweet with a hint of vanilla flavor.
g. Texture Soft, moist, and tender.
h. Moisture Typically moist due to the presence of butter, eggs, and milk.
Content
Page 26 of 216
• List here the classical cake identified in Q 11A
a. Balance
The balance between the rich, creamy cheesecake filling and the
moist red velvet cake layers.
b. Colour Vibrant red cake layers with a creamy white cheesecake layer.
The contrast between the dense, creamy cheesecake and the

c. Contrast
light, fluffy cake layers.
Creamy and dense cheesecake filling layered between moist and
d. Consistency
tender red velvet cake layers.
e. Shape
Typically round, but can also be square or rectangular depending
on the presentation.
Sweet with a hint of cocoa from the red velvet cake and tanginess from the
f. Taste
cream cheese.
g. Texture
Creamy, smooth cheesecake filling with moist and tender cake
layers.
h. Moisture Moist due to the presence of cream cheese in1 the filling and
Content buttermilk in the cake layers.
• List here the classical pastry identified in Q 11A
i. Balance
The balance between flaky layers and buttery richness.
j. Colour Golden brown exterior with a pale, flaky interior.
The contrast between the crisp exterior and soft, flaky interior
k. Contrast
layers.
l. Consistency
Flaky and buttery.
Crescent-shaped.
m. Shape
n. Taste
Buttery with a hint of yeast flavor.
o. Texture Flaky layers with a soft interior.
p. Moisture Moderately moist due to the butter content.

Content
• List here the contemporary pastry identified in Q 11A
Page 27 of 216
The balance between the sweetness of the fruit and the tartness
q. Balance
of the pastry cream.
r. Colour Colorful assortment of fresh fruit on top of a golden brown pastry
crust.
s. Contrast The contrast between the vibrant fruit and the creamy pastry
cream.
t. Consistency Crisp pastry crust with a creamy pastry cream filling.
u. Shape
Round or rectangular, depending on the tart pan used.
v. Taste
Sweet and fruity with a creamy undertone.
w. Texture
Crisp crust with a smooth, creamy filling.
x. Moisture Moist due to the creamy filling and fresh fruit.

Content
• List here the classical bread identified in Q 11A
The balance between whole wheat flavor and sweetness from honey.
a. Balance
b. Colour Golden brown crust with a slightly darker interior.
c. Contrast The contrast between the crust and the soft crumb.
Soft and springy crumb.

d. Consistency
e. Shape
Rectangular loaf shape.
Nutty and slightly sweet

f. Taste
Soft and chewy with a slightly dense crumb

g. Texture
h. Moisture Moderately moist due to the inclusion of honey and olive oil
Content
• List here the contemporary bread identified in Q 11A
a. Balance The balance between tangy sourdough flavor and nutty undertones
b. Colour Dark golden brown crust with an airy, creamy interior
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c. Contrast The contrast between the crispy crust and the chewy crumb
d. Consistency Chewy and airy crumb with large irregular holes
e. Shape Round or oval-shaped
f. Taste Tangy with complex flavor notes
g. Texture Chewy and elastic with a crispy crust
h. Moisture Moist due to the hydration level of the dough and the fermentation
Content process
Question 12.
List and describe three (3) requirements for yeast to be active. (minimum 150 words)
Yeast is a microorganism that plays a crucial role in fermentation, which is essential for leavening bread and certa
types of pastries. To be active and effectively leaven dough, yeast requires three main requirements:
1. Moisture: Yeast cells require a moist environment to remain active and carry out fermentation. Water activates
yeast by hydrating it, allowing the yeast to absorb nutrients and metabolize sugars to produce carbon dioxide gas
and alcohol. Without sufficient moisture, yeast cells become dormant and cannot ferment dough effectively.
2. Warmth: Yeast is most active within a specific temperature range, typically between 75°F and 95°F (24°C and
35°C). Warmth accelerates the metabolic processes of yeast cells, promoting faster fermentation and leavening o
dough. Temperatures outside of this range can either slow down yeast activity or kill the yeast cells altogether.
3. Food Source : Yeast requires a source of food to sustain its activity and growth. In dough, the primary food
source for yeast is sugars, which are naturally present in flour and can also be added in the form of sugar, honey,
other sweeteners. During fermentation, yeast metabolizes these sugars, producing carbon dioxide gas and alcoho
as byproducts, which help leaven the dough.
By providing yeast with these three essential requirements—moisture, warmth, and a food source—bakers can
ensure optimal yeast activity and fermentation, resulting in well-risen, flavorful bread and pastries.
QUESTION 13.
a.Provide six (6) suggestions of measures to minimise wastage in the production of cakes, pastries, breads and
fillings.
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Provisions to minimise wastage –
1. Batch Production Planning: Plan production batches carefully to match anticipated demand,
avoiding overproduction that can lead to excess wastage. Analyze historical sales data and
trends to estimate demand accurately.
2. Inventory Management: Maintain accurate inventory records to track ingredient usage and expiration dates.
Rotate ingredients on a first-in, first-out (FIFO) basis to ensure older ingredients are used first, reducing the ri
of spoilage and wastage.
3. Portion Control: Implement portion control measures during production to ensure consistent
serving sizes for cakes, pastries, and breads. Use standardized recipes and portioning tools to
minimize excess batter or dough, reducing the likelihood of leftover scraps.
4. Utilize Leftover Ingredients: Find creative ways to utilize leftover ingredients and scraps to minimize wastage. For
example, leftover cake trimmings can be used to make cake pops or cake crumbs for toppings, while pastry or bread
scraps can be repurposed into croutons or breadcrumbs.
5. Employee Training: Provide training to kitchen staff on wastage reduction techniques and the
importance of minimizing food waste. Encourage staff to be mindful of portion sizes, handle
ingredients carefully to prevent spills or spoilage, and properly store leftover ingredients for
future use.
6. Donate Surplus Food: Establish partnerships with local food banks, charities, or shelters to
donate surplus or leftover baked goods and ingredients that cannot be utilized internally. This not
only reduces wastage but also supports community initiatives to combat hunger and food
insecurity.
QUESTION 14.
(A)Outline all information that must be included in each of the following:
a. Date codes:
i. Best-Before Date
ii. Use-By Date
b. Rotation labels
1.Date Codes
Date Codes Contents of Date Codes
a. Best-Before Date The date until which the product is expected to retain its optimum quality, flavor, and
freshness.
Must be clearly labeled on the packaging, typically in the format "Best Before: DD/MM/
YYYY" or "BB: DD/MM/YYYY."
Indicates that the product may still be safe to consume after the specified date but
may start to lose quality or freshness.
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b. Use-By Date
The last date recommended for the use of the product, ensuring
safety and quality.
Must be clearly labeled on the packaging, typically in the format "Use
By: DD/MM/YYYY" or "UB: DD/MM/YYYY."
Indicates that the product should not be consumed after the
specified date for safety reasons, as it may pose a risk of foodborne
illness.
2.Rotation Labels
Date Codes:
Contents of Date Codes:
a. Best-Before Date: The date until which the product is expected to retain its optimum quality, flavor, and freshness.
b. Use-By Date: The last date recommended for the use of the product, ensuring safety and quality.
Rotation Labels:
Rotation labels are used to track the freshness and expiration of food products in inventory or storage.
They typically include the following information:
a. Product name or description
b. Date of receipt or production
c. Best-Before Date or Use-By Date
d. Quantity or batch number
e. Storage location or shelf position
Rotation labels are applied to food products and containers to ensure proper inventory management, facilitate first-in, first-out (FIFO) rotation, and prevent the sale or use of expired
products.
(B) Provide a brief overview of each of the following areas in relation to producing yeast goods:
a. How does yeast work in principle?
Yeast is a single-celled microorganism belonging to the fungi kingdom, specifically the

Saccharomyces cerevisiae species used in baking. Yeast works by metabolizing sugars present in
dough through a process called fermentation. During fermentation, yeast consumes sugars and
converts them into carbon dioxide gas and alcohol. This gas production causes the dough to rise,
creating air pockets and resulting in a light and airy texture in baked goods. Additionally, yeast
produces organic acids and other compounds during fermentation, which contribute to flavor
development in the final product.
b. What is its role in the making of bread?
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Yeast plays a crucial role in the making of bread as it is responsible for leavening the dough, giving bread its characteristic volume, texture, and flavor. In breadmaking, yeast is typ
warm water and a small amount of sugar to provide a food source. The yeast then begins to ferment, producing carbon dioxide gas and alcohol as byproducts. This gas formation
doubling or tripling in volume, which creates a light and airy crumb structure in the baked bread. Additionally, yeast fermentation contributes to the development of complex flavors
enhancing its overall taste profile. Overall, yeast is essential for achieving the desired texture, volume, and flavor in bread production.
c. Describe the yeast activity at the following temperature ranges.
• 1–4⁰C-
At these temperatures, yeast activity is significantly slowed down, and fermentation practically
ceases. Yeast becomes dormant, and any fermentation processes are minimal. This temperature
range is typically used for refrigeration to preserve yeast and dough, but it is not conducive to yeast
fermentation.
• <23 ⁰ C -
Yeast activity is optimal within this temperature range, with the ideal temperature for most yeast
strains falling between 20°C and 23°C. At lower temperatures within this range, yeast fermentation
occurs at a slower pace, while at higher temperatures, fermentation is more vigorous. This range is
commonly used for room temperature fermentation in breadmaking.
• 24 – 30 ⁰ C -
Yeast activity is accelerated within this temperature range, leading to faster fermentation and dough rise. This range is
suitable for warm proofing or fermentation, where yeast activity is more vigorous, resulting in shorter fermentation times and
quicker dough expansion.
• 31 – 35 ⁰ C -
At temperatures above 30°C, yeast activity increases significantly, leading to rapid fermentation and
dough rise. However, yeast metabolism becomes less efficient, and fermentation byproducts may
produce off-flavors in the final product. This temperature range is generally not recommended for
yeast fermentation in breadmaking.
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• 45 ⁰ C -
Yeast cells begin to suffer heat stress at temperatures above 40°C, and their activity is severely
inhibited. At 45°C, yeast cells may start to die, and fermentation ceases. This temperature range is
too high for yeast activity and should be avoided in breadmaking.
• ~55 ⁰ C -
At temperatures around 55°C, yeast cells are rapidly killed, and fermentation stops completely. This
temperature range is well above the optimal range for yeast activity and is detrimental to yeast
viability. It is used in baking to deactivate yeast and stop fermentation, such as during the baking
process in an oven.
d. Outline the steps for each stage of dough development provided below.
Stages of Dough Development Steps
i. Bulk fermentation and folding Mix the ingredients together until a shaggy dough forms.
Allow the dough to rest for the bulk fermentation period,
typically 1-2 hours, at a controlled temperature.
Perform a series of folds during the bulk fermentation period
to strengthen the dough's gluten structure and redistribute
yeast and fermentation byproducts. Folding helps improve
dough strength and structure.
ii. Dividing and pre-shaping After the bulk fermentation period, gently deflate the dough
by turning it out onto a floured surface.
Divide the dough into equal portions based on the desired
final product size.
Pre-shape each portion of dough into a round or oblong
shape, gently shaping and tightening the surface of the
dough while maintaining tension.
iii. Bench rest Allow the pre-shaped dough portions to rest on the bench or
work surface for a short period, typically 15-30 minutes.
During the bench rest, the dough relaxes and becomes more
pliable, making it easier to shape into the final product.
iv. Final shaping After the bench rest, shape each portion of dough into
the desired final product shape, such as a boule,
batard, or baguette.
Use proper shaping techniques to create tension on
the surface of the dough, ensuring an even rise and a
desirable crust formation during baking.
v. Final proofing Place the shaped dough portions on a baking tray or proofing
basket, seam side down, and cover them with a cloth or plastic
wrap.
Allow the dough to undergo its final proofing stage, also known as
the final rise, at a controlled temperature and humidity for the
specified time, typically 1-2 hours.
The final proofing allows the dough to expand and increase in
volume, developing flavor and texture before baking.
Question 15.
What are five (5) signs that ingredients for cakes, pastries and breads are fresh and of a high quality?
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Five signs that ingredients for cakes, pastries, and breads are fresh and of high quality:
Appearance:
Fresh ingredients typically have vibrant colors and a lively appearance. Flour should be off-white and free from discoloration
specks, while sugar should be crystalline and free-flowing without clumps. Eggs should have clean, intact shells with bright
yolks, and dairy products should have a creamy consistency without any signs of curdling or separation.
Aroma:
High-quality ingredients have a fresh and pleasant aroma. Flour should smell mildly sweet and nutty, while sugar should have
sweet scent without any off odors. Eggs should have a clean, neutral scent, and dairy products should smell fresh and cream
without any sour or rancid odors.
Texture:
Fresh ingredients have the appropriate texture characteristic of their type. Flour should feel soft and powdery, sugar should b
granular and free-flowing, and eggs should have a firm but not rubbery texture. Dairy products should be smooth and creamy
without any lumps or separation.
Taste:
Fresh ingredients taste clean, pure, and flavorful. Flour should have a slightly sweet and nutty taste, while sugar should be
sweet without any bitter or off flavors. Eggs should taste mild and slightly rich, and dairy products should have a creamy, rich
flavor without any sourness or off-tastes.
Expiration Date:
Check the expiration or best-before date on the packaging of ingredients. Fresh and high-quality ingredients will have a longe
shelf life and a later expiration date. Ensure that the ingredients are within their recommended shelf life to guarantee
freshness and quality in the final baked products.
QUESTION 16.
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Describe in your own words food safety practices you would apply for handling and storing cakes, pastries and
breads to ensure their quality is maintained until they are used as well as to maximise their use. (minimum
200 words)
To maintain the quality and safety of cakes, pastries, and breads, as well as maximize their use, it's essential to implement proper food safety practices during handling and stor
1. Cleanliness and Sanitization: Start by ensuring that all surfaces, utensils, and equipment used for handling and storing baked goods are clean and sanitized. This includes co
pans, and storage containers. Regular cleaning and sanitization help prevent cross-contamination and the growth of harmful bacteria.
2. Proper Storage Conditions: Store cakes, pastries, and breads in appropriate storage containers or packaging to protect them from air, moisture, and other contaminants. Use
pastries and bread to maintain freshness and prevent them from drying out. Cakes should be stored in cake carriers or covered with plastic wrap to prevent exposure to air and
3. Temperature Control: Maintain proper temperature control during storage to prevent the growth of bacteria and spoilage. Store baked goods in a cool, dry place away from di
Refrigerate perishable items like cream-filled pastries or cakes with perishable fillings to extend their shelf life. However, keep in mind that refrigeration can dry out certain baked
them tightly or store them in airtight containers.
4. Rotation and Labeling: Practice proper rotation of baked goods to ensure that older items are used before newer ones. Label storage containers or packaging with the date o
freshness and prevent waste. Utilize a first-in, first-out (FIFO) system to ensure that items with shorter shelf lives are used promptly.
5. Handling Practices: When handling baked goods, use clean hands or sanitized utensils to prevent contamination. Avoid touching cakes, pastries, or bread directly with bare h
bacteria. Use food-safe gloves or utensils when handling items that will be served to customers or guests.
6. Monitoring and Inspection: Regularly inspect stored baked goods for signs of spoilage, mold, or staleness. Dispose of any items that show signs of contamination or deteriora
bacteria and ensure food safety.
By following these food safety practices for handling and storing cakes, pastries, and breads, you can maintain their quality, freshness, and safety until they are used, as well as
minimize waste.
Question 17.
State and briefly describe eight (8) culinary and trade names for ingredients commonly used to produce cakes,
pastries and breads. An example has been provided for you.
Example - Fermentation - a process that produces chemical changes through the actions of yeast.
Leavening agent - Leavening agents are substances that produce gas and cause dough to rise,
resulting in light and airy texture in baked goods. Examples include baking powder, baking soda, and
yeast.
Flour - Flour is a finely ground powder made from cereal grains or other starchy foods, used as the
main ingredient in dough and batter for cakes, pastries, and breads. Common types include
all-purpose flour, bread flour, cake flour, and pastry flour.
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Butter - Butter is a dairy product made from churned cream, commonly used in baking to add flavor,
moisture, and richness to cakes, pastries, and breads. It provides tenderness and enhances the
texture of baked goods.
Sugar - Sugar is a sweet, crystalline substance used as a sweetener and flavor enhancer in baking. It contributes
the texture, flavor, and browning of cakes, pastries, and breads. Common types include granulated sugar, brown
sugar, powdered sugar, and caster sugar.
Eggs - Eggs are a versatile ingredient used in baking to add structure, moisture, and richness to
cakes, pastries, and breads. They act as emulsifiers, binders, and leavening agents, contributing to
the overall texture and structure of baked goods.
Milk - Milk is a liquid dairy product used in baking to add moisture, flavor, and richness to cakes, pastries, and breads. It
enhances the texture and crumb of baked goods and contributes to their tenderness.
Vanilla extract - Vanilla extract is a flavoring made from vanilla beans steeped in alcohol, commonly
used in baking to add a sweet and floral aroma and flavor to cakes, pastries, and breads. It enhances
the overall flavor profile of baked goods.
Salt - Salt is a mineral used in baking to enhance flavor, balance sweetness, and strengthen gluten
development in dough for cakes, pastries, and breads. It also acts as a preservative and improves
the overall texture of baked goods.
Question 18.
Variety of Cake,
Historical and Cultural Derivative
Pastry, Bread
Sponge Cake Common in Europe. First invented by the Italian pastry chef, Govan Battista Cabana.
Meringues
Meringues are a type of sweet dessert made from whipped egg whites and sugar, often with
added flavorings or toppings. They have historical roots in Europe, particularly France, where
they were popularized in the 17th century.
Friands
Friands are small almond cakes originating from France. They are typically made with almond
meal, egg whites, powdered sugar, and butter, resulting in a moist and dense texture.
Muffins
Muffins have roots in both Europe and America. The modern-day muffin, similar to the
American-style muffin, originated in the United States in the 19th century. However, muffin-like
baked goods have been consumed in Europe for centuries, dating back to medieval times.
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Croissants
Croissants are a type of buttery and flaky pastry that originated in Austria. They were
popularized in France in the 19th century and are now a staple in French cuisine.
Strudel
Strudel is a traditional layered pastry originating from Austria and Hungary. It consists of thin
layers of dough filled with sweet or savory fillings such as fruits, nuts, or cheese.
Danish Pastry
Danish pastry, also known as a "Danish," is a sweet and flaky pastry that originated in Denmar
It typically features laminated dough with layers of butter and sugar, resulting i
Baguette
The baguette is a long and narrow loaf of French bread with a crisp crust and soft interior. It is a
staple of French cuisine and has historical roots in France, dating back to the early 19th
century.
Dosa
Dosa is a type of thin, crispy pancake or crepe originating from South India. It is made from a fermented
batter of rice and black lentils and is a staple dish in South Indian cuisine. Dosa has a long history in
Indian culinary traditions and is enjoyed as a savory snack or meal.
Pana Di Casa
Pana Di Casa, also known as "Italian bread" or "country bread," is a traditional Italian bread
characterized by its rustic appearance and chewy texture. It is made from simple ingredients such as
flour, water, yeast, and salt, and is commonly enjoyed with olive oil or used for sandwiches.
Babka Babka is a sweet yeast bread or cake originating from Eastern Europe, particularly Poland and Ukraine. It is made from a rich
dough that is twisted or braided and typically filled with sweet ingredients such as chocolate, cinnamon, or nuts. Babka is often
enjoyed as a dessert or sweet treat.
Baklava Baklava is a sweet pastry originating from the Middle East, particularly Turkey and Greece. It is made from layers of thin phyllo
dough filled with chopped nuts, such as walnuts or pistachios, and sweetened with honey or syrup. Baklava is known for its rich
and decadent flavor and is a popular dessert in many Middle Eastern and Mediterranean cuisines.
Sacher Torte Sacher Torte is a classic Viennese chocolate cake originating from Austria. It is made from layers of dense
chocolate sponge cake filled with apricot jam and coated in a smooth chocolate glaze. Sacher Torte is a famous
dessert in Austrian cuisine and is often enjoyed with whipped cream or vanilla ice cream.
Hot Cross Buns Hot Cross Buns are spiced sweet buns marked with a cross on the top, traditionally eaten on Good Friday in many
Christian cultures. They are made from a rich dough flavored with spices such as cinnamon and nutmeg and often
contain dried fruits such as currants or raisins. Hot Cross Buns are a symbolic and traditional Easter treat.
Black Forest Black Forest Cake, also known as "Schwarzwälder Kirschtorte," is a traditional German cake originating from the Black Forest
Cake region. It is made from layers of chocolate sponge cake filled with whipped cream and cherries, and often soaked in cherry
brandy. The cake is decorated with whipped cream, chocolate shavings, and maraschino cherries. Black Forest Cake is a
popular dessert in German cuisine and is enjoyed for special occasions and celebrations.
Explain briefly the historical and cultural derivatives of the cakes, pastries and breads in the table below. An
example has been provided for you.
Question 19.
Explain what would be the indicators for freshness and quality for the following ingredients used for producing
cakes, pastries and breads.
Ingredients Freshness/ Quality Indicators

Yeast
Freshness Indicator: Check the expiration date on the package. Fresh yeast should be
within its expiration date.
Quality Indicator: Look for yeast that is granulated and free-flowing, without clumps or
lumps. It should have a slightly sweet aroma and be stored in a cool, dry place.
Flour
Freshness Indicator: Check for any signs of insect infestation or mold. Fresh
flour should have a neutral odor and appearance.
Quality Indicator: Choose flour with a fine texture and uniform consistency. It
should be free from foreign particles and have a bright, off-white color.
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Eggs
Freshness Indicator: Perform the float test by placing eggs in a bowl of water. Fresh eggs will sink
and lie flat on the bottom. Expired eggs will float or stand upright.
Quality Indicator: Choose eggs with clean and intact shells, free from cracks or damage. The yolks
should be firm and round, and the whites should be clear and viscous.
Butter
Freshness Indicator: Check the expiration date on the package. Fresh butter
should be within its expiration date.
Quality Indicator: Choose butter with a uniform texture and color. It should be
free from any off odors or flavors and have a creamy consistency.
Sugar
Freshness Indicator: Sugar does not spoil, but check for any signs of moisture or clumping. Fresh
sugar should be granulated and free-flowing.
Quality Indicator: Choose sugar with uniform granules and a bright, crystalline appearance. It should
be free from any foreign particles or impurities.
Milk Freshness Indicator: Check the expiration date on the package. Fresh milk should be within its expiration date.
Quality Indicator: Choose milk with a clean and creamy appearance, free from any off odors or flavors. It should be stored at
the appropriate temperature to maintain freshness.
Spices
Freshness Indicator: Check the expiration date on the package. Fresh spices
should be within their expiration date.
Quality Indicator: Choose spices with a vibrant color and strong aroma. They
should be free from any signs of mold or insect infestation.
Flavourings
Freshness Indicator: Check the expiration date on the package. Fresh flavorings should be
within their expiration date.
Quality Indicator: Choose flavorings with a strong and aromatic scent. They should be
stored in airtight containers to preserve freshness.
Non pareils
(candy, sprinkles) Freshness Indicator: Check for any signs of moisture or clumping. Fresh
nonpareils should be dry and free-flowing.
Quality Indicator: Choose nonpareils with vibrant colors and uniform shapes.
They should be free from any signs of discoloration or damage.
Baking Powder
Freshness Indicator: Check the expiration date on the package. Fresh baking powder
should be within its expiration date.
Quality Indicator: Choose baking powder that is granulated and free-flowing, without any
clumps or lumps. It should have a slightly acidic odor and be stored in a cool, dry place.
Question 20.
a. Complete the table below on the main types of cake fillings.

 In your own words. briefly describe each main type of cake filling provided.
 Each of your responses must be in 30 words or more.
 Identify at least one key characteristic of each cake filling provided.
 Identify at least one example of a cake where each filling is used.
Examples of Cakes
Main Types of Cake
Description Characteristics Where Each Filling is
Fillings
Used
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i. Cream Cream fillings are light, fluffy, Light and fluffy texture. Black Forest Cake,
and often sweetened. They can
be made from whipped cream, Tiramisu Cake
pastry cream, or buttercream,
and they add moisture and
richness to cakes.
ii. Custard Custard fillings are creamy and

Creamy and velvety Cream Pie, Vanilla
velvety, made from cooked egg
yolks, milk, sugar, and texture. Custard Cake
sometimes flavored with vanilla
or other extracts. They have a
smooth consistency and add
richness to cakes.
iii. Fresh fruit Fresh fruit fillings consist of sliced Juicy and flavorful fruit Strawberry Shortcake,
or pureed fruits, such as berries,
peaches, or tropical fruits. They addpieces. Peach Melba Cake
natural sweetness, juiciness, and a
burst of flavor to cakes.
i. Jams Jam fillings are made from

Thick and spreadable Victoria Sponge Cake,
cooked fruit, sugar, and pectin,
resulting in a thick and consistency. Raspberry Jam Cake
spreadable consistency. They
add sweetness and fruit flavor to
cakes and can also act as a
moisture barrier.
ii. Mousse Mousse fillings are light and airy, made from
whipped cream or egg whites combined withLight and airy texture. Chocolate Mousse
chocolate, fruit puree, or other flavorings. They
have a silky smooth texture and add elegance to
Cake, Raspberry
cakes. Mousse Cake
iii. Nuts Nut fillings consist of chopped or ground nuts,

Crunchy and nutty
such as almonds, pecans, or hazelnuts, often Almond Torte, Pecan
texture.
mixed with sugar or butter. They add crunch,
texture, and nutty flavor to cakes.
Pie Cake
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b. Complete the table below on the main types of savoury and sweet fillings for pastries or breads.
 In your own words, briefly describe each main type of savoury and sweet filling provided.
 Identify at least one key characteristic of each pastry or bread filling provided.
 Identify at least one example of a pastry where each filling is used.
 Identify at least one example of a bread where each filling is used.
A. Savoury Fillings
Main Types of Pastry or Examples of Pastries Where Examples of Breads Where
Description Characteristics
Bread Fillings Each Filling is Used Each Filling is Used
i. Animal protein Savoury fillings made from cooked animal

Rich and savory flavor. Beef Wellington, Chicken Ham and Cheese Bread,
proteins such as meat, poultry, or seafood,
often seasoned with herbs and spices. Pot Pie Pepperoni Bread
ii. Dairy Savoury fillings made from Creamy and indulgent Spinach and Feta Puff Cheesy Garlic Bread, Feta
dairy products such as cheese, texture. Pastry, Cream Cheese and Olive Bread
cream, or milk, adding richness
and creaminess to pastries or
Danish
breads.
iii. Vegetables Savoury fillings made from a variety of Fresh and vibrant vegetable Mushroom and Onion Vegetable Focaccia,
vegetables, either raw, roasted, or sautéed,
providing freshness, flavor, and texture toflavor. Quiche, Spinach Puff Zucchini Bread
pastries or breads.
Pastry
B. Sweet Fillings
Main Types of Pastry or Examples of Pastries Examples of Breads Where

Bread Fillings Where Each Filling is Used Each Filling is Used
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i. Cheese Sweet fillings made from variousCreamy and tangy flavor. Cheesecake Pastry, Cheese-filled Sweet Bread,
types of cheese, such as cream Cheese Danish Ricotta Filled Brioche
cheese or ricotta, adding
richness and tanginess to
pastries or breads.
ii. Chocolate Sweet fillings made from Rich and chocolatey flavor. Chocolate Croissant, Chocolate Chip Bread, Chocolate Swirl
Bread
chocolate or chocolate-based Chocolate Babka
ingredients, adding richness
and indulgence to pastries or
breads.
iii. Cream Sweet fillings made from Light and airy texture. Cream Puffs, Éclair Cream-filled Brioche,
whipped or pastry cream, Cream-filled Donuts
adding lightness and
creaminess to pastries or
breads.
iv. Custard Sweet fillings made from cooked egg
Velvety smooth texture. Tart, Boston Cream Pie Custard-filled Brioche,
yolks, milk, and sugar, resulting in a
velvety smooth texture and rich flavor. Custard Bread Pudding
v. Fresh fruit Sweet fillings made from freshJuicy and flavorful fruit Fruit Tart, Berry Danish Fruit-filled Sweet Rolls,
fruits, such as berries, citrus, pieces.
or Peach Bread
tropical fruits, adding natural
sweetness and freshness to
pastries or breads.
Main Types of Pastry or Bread Examples of Pastries Where Examples of Breads Where
Fillings Each Filling is Used Each Filling is Used
i. Crystallised fruit Sweet fillings made from fruits that have

Chewy and intensely fruity Fruitcake, Panettone Fruit-filled Scones,
been preserved in sugar, resulting in a
chewy and sweet texture with flavor. Crystallised Gingerbread
concentrated fruit flavor.
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ii. Fruit purees Sweet fillings made from Smooth and fruity texture. Fruit-filled Turnovers, Fruit-filled Bread Pudding,
pureed fruits, adding Raspberry Danish Apricot-filled Brioche
natural sweetness and
moisture to pastries or
breads.
iii. Whole nuts Sweet fillings made from Crunchy and nutty texture. Nut-filled Croissants, Nut-filled Sweet Rolls,
whole nuts, such as almonds, Almond Pastry Pecan Bread
pecans, or walnuts, adding
crunch, texture, and nutty
flavor to pastries or breads.
iv. Crushed nuts Sweet fillings made from Finely textured and nutty Walnut Brownies, Nut-filled Banana Bread,
crushed or ground nuts, flavor. Hazelnut-filled Macarons Crushed Almond Bread
adding a finer texture and
nutty flavor to pastries or
breads.
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QUESTION 21.
b. Complete the table below on the main types of cake decorations.
 In your own words, briefly describe each main type of cake decoration provided.

 Identify at least one key characteristic of each cake decoration provided.
 Identify at least one example of a cake where each decoration is used.
Main Types of Examples of Cakes Where Each

Cake Decorations Decoration is Used
i. Chocolate Chocolate decorations are Versatility - Chocolate can

made from melted chocolatebe shaped, molded, or
Chocolate ganache drip cake,
that is molded or piped into piped into intricate chocolate shavings on a black forest
various shapes and designs.
designs. They add richness
cake.
and indulgence to cakes.
ii. Fresh fruits Fresh fruits are used as Freshness - Fresh

cake decorations for their fruits add a burst of
Fresh strawberry topping on a
vibrant colors, natural
flavor and a pop of
cheesecake, mixed berry arrangement
sweetness, and refreshing
taste. They can be arrangedcolor to cakes,
on a summer fruit cake.
in patterns or simply placed enhancing their
atop cakes. visual appeal.
iii. Preserved Preserved fruits, such as candied Longevity - Preserved
cherries or pineapple, are fruits that Candied cherry garnish on a fruitcake,
fruits can withstand
have been treated to prolong their
shelf life. They are often used aslonger storage periods
preserved apricots on a tart.
fruits decorative elements due to theirwithout spoiling,
vibrant colors and sweet taste. making them ideal for
decorative purposes.
i. Crystallised Crystallised fruits are fruits that Crunchiness

been preserved by being cooked in a
have - Crystallised ginger on a gingerbread
sugar syrup and then coated in Crystallised
sugar fruits
cake, crystallised orange peel on a
crystals. They add a sweet and provide a satisfying
fruits
crunchy texture to cakes and are
crunch when bitten citrus cake.
often used as decorative accents.
into, adding texture
contrast to cakes.
ii. Glazes Glazes are thin, glossy Shine - Glazes createMirror glaze on a mousse cake,
coatings that are poured or
brushed onto cakes to give
a shiny, reflective fruit-flavored glaze on a tart.
them a shiny finish. They surface on cakes,
can be made from enhancing their
ingredients like sugar, visual appeal.
gelatin, or fruit puree.
iii. Jellies Jellies are sweet, gelatinous

substances made from fruit
Flexibility - Jellies can Fruit jelly filling in a layered sponge
be molded into various
juice, sugar, and gelatin.
They can be poured into shapes and sizes, cake, molded gelatin shapes on a
molds to create decorative adding whimsy and birthday cake.
shapes or used as a filling flavor to cakes.
between cake layers.
iv. Icings
Icings are thick, sweet coatings that Versatility - Icings can be
are spread or piped onto cakes. They Buttercream icing on a wedding cake,
can be made from ingredients like spread smoothly for a
clean finish or piped into
powdered sugar, butter, and flavorings. royal icing on a Christmas fruitcake.
Icings can range from soft and creamy intricate designs for
to firm and glossy.
decoration.
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v. Sprinkled Sprinkled icing sugar is a Lightness - Sprinkled icing
Powdered sugar dusting on a lemon
fine powder of sugar that is sugar adds a light,
lightly dusted over cakes. It powdery texture to cakes drizzle cake, snowflake pattern on a
adds a delicate sweetness without overpowering their
icing sugar and a decorative touch to flavors.
Christmas cake.
cakes, creating a snowy
appearance.
i. Whole nuts Whole nuts, such as

almonds or walnuts, are
Crunchiness - Whole Almond topping on a carrot cake,
nuts provide a
used as cake decorations
for their crunchy texture and satisfying crunch
walnut halves on a banana bread.
nutty flavor. They can be when bitten into,
placed strategically on
cakes or used to adorn the adding texture and
edges. depth to cakes.
ii. Crushed
Crushed pistachios on a baklava-inspired cake, crushed hazelnuts on a chocolate
Crushed nuts are nuts that
Texture - Crushed torte.
have been finely choppednuts add a crunchy
or ground into small texture to cakes
pieces. They are sprinkled
nuts while also infusing
or pressed onto cakes to
add texture and flavor.
them with a nutty
aroma and flavor.
b. Explain the characteristics and use of the following sauces used for cakes, pastries and breads.
Sauces Characteristics and Uses
Chocolate ganache Characteristics: Chocolate ganache is a smooth and creamy mixture of chocolate and cream. It can vary in
consistency from pourable to spreadable depending on the ratio of chocolate to cream.
Uses: Chocolate ganache is versatile and can be used as a glaze, frosting, filling, or drizzle for cakes, pastries,
and breads. It adds a rich and indulgent chocolate flavor.
Fresh blueberry Characteristics: Fresh blueberry sauce is made by cooking fresh blueberries with sugar and sometimes lemon juice until
they break down and release their juices. The sauce is then strained to remove any solids, resulting in a smooth
consistency.
sauce
Uses: Fresh blueberry sauce is a fruity and vibrant topping for cakes, pastries, and breads. It adds a burst of sweet and
tangy flavor, complementing desserts like cheesecakes, pancakes, and pound cakes.
Salted caramel
Characteristics: Salted caramel is a combination of caramelized sugar, butter,
cream, and salt. It has a rich and buttery flavor with a hint of saltiness.
Uses: Salted caramel sauce is commonly used as a topping or filling for cakes,
pastries, and breads. It pairs well with desserts like chocolate cake, apple pie,
and sticky toffee pudding, adding a balance of sweetness and saltiness.
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Butterscotch sauce
Characteristics: Butterscotch sauce is made by melting butter with brown
sugar, cream, and sometimes vanilla extract. It has a sweet and buttery flavor
with caramel undertones.
Uses: Butterscotch sauce is often drizzled over cakes, pastries, and breads, or
used as a filling for desserts like eclairs and cream puffs. It adds a warm and
comforting sweetness to baked goods.
Custard
Characteristics: Custard is a creamy dessert sauce made from milk, cream, sugar, and egg yolks. It
is cooked gently until thickened, resulting in a smooth and velvety texture.
Uses: Custard can be served warm or chilled and used as a sauce for cakes, pastries, and breads.
It is commonly paired with desserts like fruit tarts, bread pudding, and trifles, adding a luxurious
creaminess.
Classic crème
Characteristics: Crème anglaise is a French custard sauce made from milk, cream, sugar, and egg
yolks. It is cooked gently until thickened but not boiled, resulting in a smooth and pourable texture.
anglaise
Uses: Classic crème anglaise is a versatile sauce that can be used as a base for desserts or
served alongside cakes, pastries, and breads. It adds a delicate vanilla flavor and creamy richness
to desserts like panna cotta, soufflés, and sponge cakes.
Praline sauce
Characteristics: Praline sauce is made by blending caramelized sugar with
cream and ground nuts, such as almonds or hazelnuts. It has a sweet and nutty
flavor with a hint of caramelization.
Uses: Praline sauce is commonly used as a topping or filling for cakes,
pastries, and breads. It adds a crunchy texture and nutty flavor to desserts like
ice cream sundaes, cheesecakes, and profiteroles.
Page 45 of 216
c. Complete the table below on the main types of pastry or bread decorations.
 In your own words, briefly described each main type of pastry or bread decoration provided.
 Each of their responses must be in 30 words or more.
 Identify at least one key characteristic of each pastry or bread decoration provided.
 Identify at least one example of a pastry where each decoration identified is used.
 Identify at least one example of a bread where each decoration identified is used.
Main Types of Pastry or Examples of Pastries Where Examples of Breads Where

Bread Decorations Each Decoration is Used Each Decoration is Used
i. Fresh fruits
Fresh fruits are used as decorative elements on pastries and breads for their vibrant
Freshness - Fresh fruits add aFruit tart topped with fresh Fruit-topped focaccia, brioche
colors, natural sweetness, and refreshing taste. They can be arranged in patterns or
simply placed atop desserts.
burst of flavor and a pop of berries, danish pastry adorned with sliced peaches.
color to pastries and breads, garnished with sliced kiwi.
enhancing their visual appeal.
ii. Preserved fruits Preserved fruits, such as candied Almond croissant with candied orange Panettone enriched with candied citrus
Longevity - Preserved fruits can
cherries or pineapple, are fruits that peel, stollen bread studded with candied peel, fruit and nut bread with
withstand longer storage fruits.
have been treated to prolong their preserved cherries.
shelf life. They are often used as periods without spoiling,
decorative elements due to their making them ideal for
vibrant colors and sweet taste. decorative purposes.
iii. Crystallised fruits Crystallised fruits are fruits that have beenCrunchiness - Crystallised fruits
Fruitcake adorned with Sourdough bread with
preserved by being cooked in a sugar provide a satisfying crunch when
syrup and then coated in sugar crystals. bitten into, adding texture contrast tocrystallised ginger, Danish crystallised orange peel,
They add a sweet and crunchy texture to
pastries and breads and are often usedas
pastries and breads. pastry filled with spiced bun with
decorative accents. crystallised lemon zest. crystallised pineapple.
iv. Glazes Glazes are thin, glossy coatings that are brushed onto
pastries and breads to give them a shiny finish. They Shine - Glazes create a Fruit danish with apricot Braided challah bread with
can be made from ingredients like sugar, gelatin, or fruit shiny, reflective surface on glaze, lemon tart with a a shiny egg wash glaze,
puree.
pastries and breads, glossy citrus glaze. glazed cinnamon rolls.
enhancing their visual
appeal.
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v. Icings Icings are thick, sweet coatings that Versatility - Icings can be Cupcake with swirls of Decorative bread rolls with piped icing
are spread or piped onto pastries designs, braided sweet bread with a glaze
and breads. They can be made from spread smoothly for a clean buttercream icing, cinnamon of royal icing.
ingredients like powdered sugar, finish or piped into intricate roll drizzled with cream cheese
butter, and flavorings. Icings can
range from soft and creamy to firm designs for decoration on icing.
and glossy. pastries and breads.
vi. Jellies Jellies are sweet, gelatinous Flexibility - Jellies can be molded Layered jelly roll cake, Jelly-filled doughnuts,
substances made from fruit juice,
sugar, and gelatin. They can be
into various shapes and sizes, donut filled with raspberry jelly-filled sweet buns.
poured into molds to create adding whimsy and flavor to
decorative shapes or used as a filling pastries and breads. jelly.
between layers of pastries and
breads.
vii. Sprinkled icing Sprinkled icing sugar is a fine powder of Lightness - Sprinkled icing sugar adds a Palmiers dusted with Scones dusted with
sugar that is lightly dusted over pastries light, powdery texture to pastries and breads
sugar and breads. It adds a delicate sweetnesswithout overpowering their flavors. powdered sugar, brioche powdered sugar, sweet
and a decorative touch to desserts.
rolls with a snowy icing bread loaf with a dusting of
sugar finish. icing sugar.
viii. Meringue Meringue is a mixture of whipped egg Airiness - Meringue provides Lemon meringue pie Meringue-topped bread
whites and sugar that is baked until
crisp and lightly browned. It adds a
a light and airy texture to topped with torched pudding, almond croissant
sweet and airy topping to pastries pastries, creating a delicate meringue peaks, pavlova with a dollop of meringue.
and can be torched for a caramelized contrast with denser with swirls of meringue
finish. components. and fresh berries.
Page 47 of 216
QUESTION 22.
Why is it important to use the baking temperature(s) and cooking time(s) stated in a recipe when producing
cakes, pastries and breads?
It's important to use the baking temperature(s) and cooking time(s) stated in a recipe when producing cakes, pastries, and breads for several reasons:
1. Consistency: Following the specified temperature and time ensures consistency in the baking process, resulting in consistent texture, color, and flavor across batches of baked goods.
2. Even Baking: The recommended temperature and time are calibrated to ensure even baking throughout the baked goods. Deviating from these parameters can lead to unevenly baked products, with some p
undercooked and others overcooked.
3. Texture and Moisture: Baking at the correct temperature for the specified time helps achieve the desired texture and moisture level in cakes, pastries, and breads. Underbaking can result in a doughy or dens
texture, while overbaking can lead to dryness.
4. Rise and Leavening: Proper baking temperature and time are crucial for the leavening agents (such as yeast, baking powder, or baking soda) to work effectively, resulting in the desired rise and structure of
baked goods.
5. Caramelization and Browning: The specified temperature and time are essential for achieving the desired caramelization and browning on the surface of baked goods, enhancing their flavor, aroma, and vis
appeal.
6. Food Safety: Baking at the recommended temperature for the specified time ensures that the internal temperature of the baked goods reaches a safe level to kill any harmful bacteria, ensuring food safety.
Question 23.
Scenario - You are working as a cook for a restaurant. You are catering for a function for approximately 50
guests who have booked the restaurant for a birthday party. You are preparing a small variety of cakes,
pastries, bread rolls and desserts for the function. You have been told that there are five (5) guests with
special dietary needs. These guests needs include:
• 1 who is allergic to peanuts

• 1 who does not eat bacon due to religious background
• 1 who is coeliac and is on a gluten free
• 1 who is lactose intolerant
• 1 who is allergic to egg products
Select any five (5) recipes and modify each recipe to accommodate for a customer’s dietary needs. Discuss
your choice of recipes with your assessor first. For each recipe describe how you intend to adjust the
ingredients to meet the identified customer’s special dietary needs. You can record this information on the
recipe or the space provided below.
Attach all five recipes to the following page.
Page 48 of 216
Brownie
Ingredients: Flour, sugar, cocoa powder, butter, eggs, vanilla extract, chocolate chips (optional), salt.
Adjustment for peanut allergy: Omit chocolate chips or use peanut-free chocolate chips. Ensure all
other ingredients are sourced from a peanut-free facility.
Vegetable Quiche
Ingredients: Pie crust, eggs, milk, cheese, bacon, mixed vegetables (spinach, mushrooms, bell
peppers), salt, pepper.
Adjustment for religious dietary restriction: Omit bacon entirely from the recipe.
Bread rolls
Ingredients: Gluten-free flour blend, yeast, water, salt, sugar, olive oil.
Adjustment for coeliac guest: Use a certified gluten-free flour blend and ensure all ingredients are
gluten-free.
Fruit Tartlets
Ingredients: Tartlet shells (flour, butter, sugar, egg), pastry cream (milk, sugar, egg, cornstarch),
mixed fruits (strawberries, blueberries, kiwi).
Adjustment for lactose intolerance: Prepare pastry cream with lactose-free milk.
Chocolate cake
Ingredients: Flour, sugar, eggs, butter, cocoa powder, baking powder, milk, vanilla extract.
Adjustment for egg allergy: Replace eggs with a mixture of water, oil, and baking powder or use
commercial egg replacers.
Peanut-Free Brownies
Attach recipes here for question 23.
Peanut-Free Brownies:
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
(Optional) 1/2 cup peanut-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper
In a large mixing bowl, combine the melted butter and sugar until well mixed.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the peanut-free chocolate chips.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely before cutting into squares and serving.
2. Vegetable Quiche (Religious Dietary Restriction):

- Ingredients:
- 1 pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup mixed vegetables (spinach, mushrooms, bell peppers), diced
- Salt and pepper to taste
- Instructions:
1. Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and set aside.
2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Sprinkle half of the shredded cheese onto the bottom of the pie crust.
4. Evenly distribute the mixed vegetables over the cheese.
5. Pour the egg mixture over the vegetables and cheese in the pie crust.
6. Sprinkle the remaining cheese on top.
7. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
8. Allow the quiche to cool slightly before slicing and serving.
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3. Bread Rolls (Coeliac Guest):
- Ingredients:
- 3 cups gluten-free flour blend
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- Instructions:
1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until foamy.
2. In a large mixing bowl, combine the gluten-free flour blend and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces.
7. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
8. Cover the rolls with a clean towel and let them rise for another 30 minutes.
9. Bake the rolls for 20-25 minutes, or until golden brown on top.
10. Allow the rolls to cool slightly before serving.
4. Fruit Tartlets:
- Ingredients:
- Tartlet shells (store-bought or homemade):
- 1/2 cup unsalted butter, cold and diced
- 1 large egg
- Pastry cream:
- 2 cups lactose-free milk
- 4 large egg yolks
- 1/4 cup cornstarch
- Mixed fruits (strawberries, blueberries, kiwi), sliced
- Instructions:
1. Preheat your oven to 375°F (190°C). If making homemade tartlet shells, combine the flour, butter, and sugar in a food processor and pulse until the
mixture resembles coarse crumbs. Add the egg and pulse until the dough comes together. Press the dough into tartlet molds and prick the bottoms
with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool.
2. For the pastry cream, heat the lactose-free milk in a saucepan over medium heat until it begins to simmer.
3. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
4. Gradually pour the hot milk into the egg mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. Remove from heat and let cool slightly before filling the tartlet shells.
7. Once the tartlet shells and pastry cream are cooled, spoon the pastry cream into the shells and top with sliced fruits.
8. Chill the tartlets in the refrigerator for at least 1 hour before serving.
5. Chocolate Cake (Egg Allergy):

- Ingredients:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup lactose-free milk
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup hot water
- Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the lactose-free milk, melted butter, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually pour in the hot water and mix until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, oruntil a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
8. Carefully transfer the cakes to a wire rack to cool completely before frosting.
For frosting, you can use a dairy-free frosting recipe or a simple chocolate ganache made with dairy-free chocolate chips and lactose-free milk.
- Dairy-Free Chocolate Ganache:

- Ingredients:
- 1 cup dairy-free chocolate chips
- 1/2 cup lactose-free milk
- 1 tablespoon dairy-free butter or coconut oil (optional, for added richness)
- Instructions:
1. In a small saucepan, heat the lactose-free milk until it just begins to simmer.
2. Remove from heat and pour over the dairy-free chocolate chips in a heatproof bowl.
3. Let the mixture sit for 1-2 minutes, then whisk until smooth and glossy.
4. If desired, stir in the dairy-free butter or coconut oil for added richness.
5. Allow the ganache to cool slightly before using it to frost the cooled chocolate cakes.
Page 50 of 216
Part B
SITHPAT016 Produce Desserts
QUESTION 24.
a. In your own words provide a brief description of the term, dessert. (minimum 100 words)
Dessert is a delectable course typically served at the end of a meal to satisfy the palate's sweet
cravings. It encompasses a wide range of indulgent treats, ranging from cakes, pies, and pastries to
puddings, ice creams, and fruit-based confections. Desserts are crafted to delight the senses, often
featuring a harmonious blend of flavors, textures, and visual appeal. They are enjoyed not only for
their sugary sweetness but also for their ability to evoke feelings of comfort, celebration, and
indulgence. Desserts can be simple and comforting, like a warm slice of apple pie, or elaborate and
artistic, like a decadent chocolate mousse cake adorned with intricate decorations. In essence,
dessert is a delightful finale to a meal, offering a moment of culinary pleasure and satisfaction.
b. What is the purpose of a dessert on a menu? (minimum 100 words)
The purpose of a dessert on a menu extends beyond just satisfying a sweet tooth; it serves multiple
important functions in the dining experience. Firstly, desserts offer a memorable conclusion to a
meal, leaving a lasting impression on diners. They provide a sense of closure and satisfaction,
signaling the end of the dining experience. Desserts also add variety and balance to the menu,
offering a diverse range of flavors, textures, and ingredients that complement the preceding savory
courses. Furthermore, desserts allow chefs to showcase their creativity and culinary skills, often
serving as a platform for artistic presentation and innovative flavor combinations. Additionally,
desserts can evoke nostalgia, comfort, and celebration, enhancing the overall dining experience by
creating a moment of indulgence and pleasure. Ultimately, the presence of dessert on a menu
enhances the overall appeal and completeness of the dining experience, contributing to diners'
enjoyment and satisfaction.
Page 51 of 216
QUESTION 25.
Complete the table on the following page by listing and describing nine (9) different types of desserts.
Dessert Type Description

1.
Cake Cakes are baked sweet treats typically made from flour, sugar, eggs, and butter or
oil. They come in various flavors, shapes, and sizes, ranging from layered sponge
cakes to rich chocolate fudge cakes. Cakes can be decorated with frosting, icing,
fruits, or other toppings.
2.
Pie Pies are baked desserts consisting of a pastry crust filled with sweet or
savory fillings. Sweet pies often feature fruit fillings like apple, cherry, or
pumpkin, while savory pies may contain meats, vegetables, or cheeses.
Pies can be topped with lattice crusts, streusel, or whipped cream.
3.
Ice cream Ice cream is a frozen dessert made from cream, sugar, and flavorings,
churned to a smooth consistency. It comes in a variety of flavors,
including vanilla, chocolate, and strawberry, and can be served in cones,
cups, or as sundaes with toppings like chocolate sauce, nuts, or fruit.
4.
Pudding Pudding is a creamy dessert typically made from milk, sugar, and a thickening agent such
as cornstarch or eggs. It can be served hot or cold and comes in various flavors such as
vanilla, chocolate, and butterscotch. Pudding is often topped with whipped cream or fruit.
5. Tarts are baked desserts with a pastry crust filled with sweet or savory ingredients. Sweet tarts often feature fruit fillings or custard, w
Tart tarts may contain vegetables, cheese, or meats. Tarts can be served as individual portions or larger slices.
6.
Cupcakes Cupcakes are single-serving cakes baked in small, individual molds
called cupcake liners. They come in various flavors and can be topped
with frosting, icing, sprinkles, or other decorations. Cupcakes are
popular for special occasions and celebrations.
7.
Cookies Cookies are small, sweet baked treats made from dough typically containing flour,
sugar, butter, and eggs. They come in a variety of flavors and textures, such as
chocolate chip, oatmeal, or sugar cookies. Cookies can be soft and chewy or crispy
and crunchy.
8.
Mouuse Mousse is a light and airy dessert made from whipped cream, egg
whites, and flavorings like chocolate or fruit puree. It has a smooth and
creamy texture and is often served chilled in individual servings or as a
cake filling.
9.
Parfait Parfait is a layered dessert typically consisting of layers of yogurt or
custard, fruit, and granola or cookie crumbs. It is served chilled in a tall
glass and can be customized with various fruits, nuts, or sauces. Parfait
is often enjoyed as a breakfast or dessert option.
Page 52 of 216
QUESTION 26.
a. Provide one menu example with a Standard Recipe Card (SRC), listing the ingredients and cost for four (4)
serves for each of the following types of desserts:
• Bavarois
• Crème brulèe/Crème caramel
• Flan
• Parfait
• Sabayon
• Pudding
• Tart
Also record the production steps (method) for each.
Attach Standard Recipe Cards on the following page for this question. Your assessor can provide you
with a Standard Recipe Card template to use.
Page 53 of 216
Attach Standard Recipe Cards for question 26a. here.
1. Bavarois:
- Ingredients for 4 serves:
- Gelatin: 10 grams
- Milk: 300 milliliters
- Sugar: 60 grams
- Egg yolks: 3
- Vanilla extract: 1 teaspoon
- Whipped cream: 200 milliliters
- Cost for 4 serves: $5.00
- Method:
1. Bloom gelatin in cold water.
2. Heat milk and sugar until sugar dissolves.
3. Whisk egg yolks and slowly pour in hot milk mixture.
4. Return mixture to heat and cook until thickened.
5. Add bloomed gelatin and vanilla extract.
6. Allow to cool, then fold in whipped cream.
7. Pour into molds and refrigerate until set.
2. Crème Brûlée/Crème Caramel:

- Heavy cream: 300 milliliters
- Egg yolks: 4
- Sugar: 60 grams
- Vanilla bean: 1
- Brown sugar (for caramelizing): 40 grams
- cost for 4 serves: $6.50
- Method:
1. Preheat oven to 325°F (160°C).
2. Heat cream and vanilla bean until just simmering.
3. Whisk egg yolks and sugar until pale.
4. Slowly pour hot cream into egg mixture, whisking continuosly
5. Strain mixture and pour into ramekins.
6. Place ramekins in a baking dish filled with hot water.
7. Bake for 35-40 minutes until set but still jiggly.
8. Chill in the refrigerator for at least 2 hours.
9. Sprinkle brown sugar on top and caramelize with a kitchen torch.
3. Flan:
- Eggs: 3
- Sweetened condensed milk: 1 can (395 grams)
- Evaporated milk: 1 can (370 milliliters)
- Sugar (for caramelizing): 100 grams
- Method:
1. Preheat oven to 350°F (180°C).
2. Heat sugar in a saucepan until melted and golden brown.
3. Pour caramel into ramekins and swirl to coat the bottom.
4. Whisk together eggs, condensed milk, evaporated milk, and vanilla extract.
5. Strain mixture and pour into ramekins.
6. Place ramekins in a baking dish filled with hot water.
7. Bake for 45-50 minutes until set.
8. Chill in the refrigerator for at least 2 hours before serving.
4. Parfait:
- Greek yogurt: 400 grams
- Honey: 4 tablespoons
- Granola: 1 cup
- Mixed berries: 1 cup
- cost for 4 serves: $8.00
- Method:
1. Layer Greek yogurt, honey, granola, and mixed berries in serving glasses.
2. Repeat layers until glasses are filled.
3. Chill in the refrigerator for at least 1 hour before serving.
5. Sabayon:
- ingredients for 4 serves:
- Egg yolks: 4
- Sugar: 60 grams
- Marsala wine: 60 milliliters
- Mixed berries: for garnish
- Method:
1. Whisk together egg yolks and sugar in a heatproof bowl.
2. Place bowl over a pot of simmering water (double boiler) and whisk continuously.
3. Slowly pour in Marsala wine while whisking until mixture thickens and doubles in volume.
4. Remove from heat and continue whisking until cooled slightly.
5. Serve immediately or chill in the refrigerator before serving.
6. Garnish with mixed berries before serving.
6. Pudding:
- Milk: 500 milliliters
- Sugar: 60 grams
- Cornstarch: 30 grams
- Method:
1. In a saucepan, whisk together milk, sugar, and cornstarch until smooth.
2. Heat mixture over medium heat, stirring constantly, until thickened.
3. Remove from heat and stir in vanilla extract.
4. Pour into serving dishes and chill in the refrigerator until set.
7. Tart:
- Pie crust (store-bought or homemade): 1 (9-inch)
- Apples: 3
- Sugar: 60 grams
Cost for 4 serves: $4.50
Method:
Preheat oven to 375°F (190°C).
Roll out pie crust and press into a tart pan.
Peel and slice apples thinly.
Arrange apple slices in concentric circles over the crust.
Page 54sugar
Sprinkle of 216evenly over the apples.
Cluster
Bake for4_SIT30821
30-35 minutes S2
untilStudent
the crust Assessment Pack
is golden and the v1.0are tender.
apples
Allow to cool before slicing and serving.

b. Provide an appropriate garnish and/or decoration and accompaniment (sauce) for each recipe you have
chosen in question 26a.
Recipe Name Garnish/Decoration (s) Accompaniment
Bavarois Fresh berries (such as Raspberry coulis or mango puree.

strawberries, raspberries, or
blueberries) and mint leaves.
Crème Brûlée/Crème A dusting of powdered sugar Fresh berries or a dollop of whipped

Caramel and a sprig of fresh mint. cream.
Flan Caramel sauce drizzle and a Whipped cream or a scoop of vanilla ice
twist of lemon zest. cream.
Parfait A sprinkle of toasted nuts or Honey or fruit compote.

seeds (such as almonds or
sunflower seeds) and a cherry
on top.
Sabayon Fresh berries (such as Crisp biscotti or ladyfinger cookies for

strawberries, raspberries, or dipping.
blackberries) and a sprinkle of
powdered sugar.
Pudding A dollop of whipped cream Chocolate sauce or caramel sauce for

and a dusting of cocoa drizzling.
powder or cinnamon.
Tart A lattice crust or decorative Vanilla bean ice cream or crème

pastry cutouts and a sprinkle ofanglaise.
powdered sugar.
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QUESTION 27.
a. Describe why it is important to ensure you follow the cooking temperature (s and time (s) found in a dessert
recipe (minimum 100 words)
It is crucial to follow the cooking temperature and time specified in a dessert recipe to ensure the dish is cooked properly and achieves the desired texture, flavor, and appearance.
are carefully calibrated to ensure that ingredients are cooked evenly and thoroughly without burning or undercooking. Deviating from these instructions can lead to inconsistent res
undercooked desserts, which may compromise their taste and quality. Additionally, precise cooking times are often critical for desserts with delicate textures, such as custards or s
minutes can make a significant difference in the final outcome. Adhering to the recommended cooking temperature and time helps ensure that the dessert is cooked to perfection,
satisfying culinary experience for both the chef and the guests.
b. For each dessert recipe you have selected in question 26a. record the appropriate cooking temperature(s)/
time (s) for each in the table below.
Recipe Name Cooking Temperature (s)/ Time (s)
Bavarois Refrigerate for 4 hours to set.
Crème Brûlée/Crème Caramel Bake at 325°F (160°C) for 35-40 minutes. Chill for 2 hours
before serving.
Flan Bake at 350°F (180°C) for 45-50 minutes. Chill for 2 hours
before serving.
Parfait Chill in the refrigerator for at least 1 hour before serving.
Sabayon Cook over a double boiler until thickened and doubled in

volume. Serve immediately or chill before serving.
Pudding Cook over medium heat until thickened. Chill in the

refrigerator until set.
Tart Bake at 375°F (190°C) for 30-35 minutes. Allow to cool before
serving.
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QUESTION 28.
a. What are the nutritional aspects which apply for desserts? (minimum 100 words)
Desserts play a significant role in contributing to the overall nutritional intake of an individual, and understanding
their nutritional aspects is essential for maintaining a balanced diet. While desserts are often associated with
indulgence and sweetness, they can also provide valuable nutrients. Some nutritional aspects that apply to desserts
include:
1. Energy: Desserts are typically rich in carbohydrates, which serve as a quick source of energy for the body.
2. Macronutrients: Many desserts contain fats and proteins, which are essential for various bodily functions and
energy production.
3. Micronutrients: Depending on the ingredients used, desserts can provide vitamins and minerals, such as vitamin
C from fruits or calcium from dairy products.
4. Fiber: Desserts made with whole grains, fruits, and nuts can contribute to fiber intake, aiding in digestion and
promoting satiety.
5. Antioxidants: Certain desserts, especially those containing dark chocolate or berries, are rich in antioxidants that
help combat oxidative stress and reduce the risk of chronic diseases.
However, it's important to consume desserts in moderation and choose healthier options whenever possible, such
as fruit-based desserts, yogurt parfaits, or desserts made with whole grains and natural sweeteners, to maximize
nutritional benefits while minimizing added sugars and unhealthy fats.
b. List the ten (10) common dietary requirements which must be considered when producing desserts.
When producing desserts, it's essential to consider various dietary requirements to accommodate the needs of different individuals. Here a
ten common dietary requirements to consider:
1. Allergies: Individuals may have allergies to common ingredients such as nuts, dairy, eggs, soy, or gluten, requiring alternatives or
substitutions in desserts.
2. Gluten-Free: Some people have celiac disease or gluten intolerance and need desserts made without wheat, barley, or rye products.
3. Dairy-Free: Individuals who are lactose intolerant or have dairy allergies require desserts made without milk, butter, cream, or other dairy
products.
4. Vegan: Vegan desserts exclude all animal products, including dairy, eggs, and honey, and are suitable for individuals following a
plant-based diet.
5. Nut-Free: Desserts must be free from nuts and nut-derived ingredients to accommodate individuals with nut allergies.
6. Egg-Free: Some people have egg allergies or follow a vegan diet and require desserts made without eggs or egg-derived products.
7. Low-Sugar: Individuals with diabetes or those watching their sugar intake may need desserts made with reduced sugar or natural
sweeteners.
8. Low-Calorie: Desserts designed for weight management or calorie-controlled diets contain fewer calories and may include light or low-fa
ingredients.
9. Paleo: Paleo desserts adhere to the principles of the paleolithic diet, excluding grains, dairy, and processed sugars, and focus on whole,
natural ingredients.
10. Kosher/Halal: Desserts prepared according to kosher or halal dietary laws meet specific religious requirements and may involve
ingredient sourcing and preparation methods.
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c. Describe which factors need to be considered to:
i. lower carbohydrates
Choose low-carb sweeteners or natural sweeteners such as stevia or erythritol.
Use almond flour or coconut flour instead of wheat flour to reduce carb content.
Incorporate low-carb fruits like berries or citrus fruits instead of high-sugar fruits like bananas or
mangoes.
ii. substitute sugar

Replace refined sugar with natural sweeteners like honey, maple syrup, or agave nectar.
Use fruit purees, such as applesauce or mashed bananas, to add sweetness without added sugar.
Experiment with sugar substitutes like stevia, erythritol, or monk fruit extract for zero-calorie
sweetness.
iii. increase fibre

Use whole grain flours like whole wheat flour, oat flour, or almond flour, which are higher in fiber than
refined flours.
Incorporate fruits, vegetables, nuts, and seeds into desserts for added fiber content.
Include fiber-rich ingredients like chia seeds, flaxseeds, or psyllium husk in recipes to boost fiber
content.
iv. to produce a gluten free product

Use gluten-free flours such as rice flour, almond flour, coconut flour, or gluten-free oat flour.
Ensure all ingredients are certified gluten-free and avoid cross-contamination by using separate
utensils and equipment.
Consider alternative thickeners like cornstarch or arrowroot powder instead of wheat-based
thickeners like flour.
v. support a customer diagnosed with Diabetes Type II when choosing a dessert

Choose desserts with a low glycemic index (GI) to help manage blood sugar levels.
Opt for desserts with reduced sugar content or natural sweeteners to minimize the impact on blood
glucose.
Focus on desserts high in fiber and protein, which can help stabilize blood sugar levels.
Portion control is essential, so offer smaller serving sizes or mini desserts to manage carbohydrate
intake.
vi. meet the needs of a vegan customer
Use plant-based ingredients such as almond milk, coconut milk, or soy milk instead of dairy milk.
Substitute eggs with ingredients like flaxseed meal, chia seeds, mashed bananas, or applesauce.
Avoid animal-derived products like butter, cream, or honey, and use alternatives like coconut oil,
vegan margarine, or maple syrup.
Check labels carefully to ensure all ingredients are vegan-friendly and free from animal products.
vii. provide a fat free dessert.

Choose fat-free or low-fat dairy alternatives like skim milk, fat-free yogurt, or fat-free cream cheese.
Use fruit purees, such as applesauce or mashed bananas, as a substitute for fats like butter or oil.
Opt for cooking methods like baking, steaming, or poaching instead of frying to reduce fat content.
Incorporate ingredients like cocoa powder, vanilla extract, or spices to add flavor without adding fat.
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QUESTION 29.
You are working in the dessert section for a VIP function tomorrow night and have been advised that a number
of guests have special dietary requirements. Complete the table below.
Customer
Special Dietary Substitute Dessert
Table & Position Ingredient(s) to Avoid
Requirement Ingredient(s) Option
Number
Kathy Gluten
Intolerance
Wheat flour, barley, rye Gluten-free flour Gluten-free
Table 8 / Position blend, almond flour fruit tart
No 3
Neil Nut Allergy

Nuts, nut products Seeds (sunflower Fruit salad
Table 5 / Position seeds, pumpkin with coconut
No 7 seeds), coconut yogurt
flakes
Sue Sugar Free

Refined sugar, honey, Natural sweeteners Sugar-free
Table 3 / Position maple syrup (stevia, erythritol, monk
chocolate
No 2 fruit), sugar-free syrupavocado
mousse
Monique Vegan
Animal products (dairy, Plant-based milk Vegan fruit
(almond milk, coconut
Table 7 / Position eggs, honey) sorbet
milk), flaxseed meal,
No 5 applesauce
John Diabetes Type II

High-sugar ingredients, Fresh fruits, Fresh fruit salad
with sugar-free
Table 3 / Position refined carbohydrates sugar-free
dressing
No 4 sweeteners, whole
grains
Fred Fat Free Fat-free yogurt, applesauce,

High-fat ingredients mashed bananas
Fat-free fruit
Table 4 / Position (butter, cream) parfait
No 1
Helen Low
Carbohydrates/
High-carb ingredients Low-carb fruits Low-carb,
Table 11 / Position Low Fat (flour, sugar), high-fat (berries), low-fat low-fat fruit
No 9 ingredients dairy alternatives, salad
sugar-free
sweeteners
QUESTION 30.
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a. In your own words (minimum 150 words) briefly describe the meaning of the following terms,
i. food allergy
ii. food intolerance
Food allergy and food intolerance are both adverse reactions to certain foods, but they differ in their underlying mechanisms
and symptoms.
Food allergy is an immune-mediated response triggered by the ingestion of a particular food protein. When someone with a
food allergy consumes the allergenic food, their immune system mistakenly identifies the protein as harmful and produces
antibodies (IgE) to fight it off. This immune response can lead to the release of histamine and other chemicals, causing
symptoms such as hives, itching, swelling, difficulty breathing, nausea, vomiting, or anaphylaxis. Food allergies are typically
lifelong and can be severe, requiring strict avoidance of the allergenic food.
On the other hand, food intolerance is a non-immune reaction to certain foods, often due to the inability to digest or metaboliz
specific components in the food. Unlike food allergies, food intolerances do not involve the immune system and are not
life-threatening. Symptoms of food intolerance may include gastrointestinal discomfort, bloating, gas, diarrhea, or headaches.
Common examples of food intolerances include lactose intolerance (inability to digest lactose in dairy products) and gluten
intolerance (inability to digest gluten in wheat products). Unlike food allergies, food intolerances may vary in severity and can
sometimes be managed through dietary modifications or enzyme supplements.
b. What are the potential implications for customers who suffer from the following food allergies if the business
you work for fails to address their special dietary needs?
Food Allergy Potential Implication for Customer

Gluten
Consuming gluten can damage the small intestine and lead to
malabsorption of nutrients, causing symptoms such as abdominal pain,
diarrhea, fatigue, weight loss, and nutrient deficiencies.
MSG MSG sensitivity can cause symptoms such as headaches, flushing, sweating, chest pain, and facial pressure. Failure
to address this allergy may result in discomfort and adverse reactions for affected customers.
Eggs
Egg allergies can lead to symptoms such as skin rashes, hives, nasal congestion,
difficulty breathing, and anaphylaxis. Neglecting to accommodate this allergy may put
customers at risk of severe allergic reactions.
Nuts Nut allergies can cause life-threatening anaphylactic reactions characterized by difficulty breathing, swelling of the
throat, rapid heartbeat, drop in blood pressure, and loss of consciousness. Failure to address nut allergies can have
fatal consequences for affected customers.
Lactose
Lactose intolerance can result in gastrointestinal symptoms such as bloating, gas,
abdominal pain, diarrhea, and nausea after consuming dairy products. Neglecting to
provide lactose-free options may lead to discomfort and digestive issues for affected
customers.
Histamine
Histamine intolerance can cause symptoms such as headaches, flushing, hives, itching, nasal
congestion, and gastrointestinal discomfort. Failing to accommodate this intolerance may
result in discomfort and adverse reactions for affected customers.
Salicylates
Salicylate sensitivity can lead to symptoms such as headaches, nasal congestion, skin rashes,
digestive issues, and asthma-like symptoms. Ignoring this sensitivity may cause discomfort
and adverse reactions for affected customers.
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c. What are the legal implications for you as a cook/ chef if you fail to follow instructions for the use of
ingredients in the preparation of special dietary desserts? (minimum 100 words)
As a cook or chef, failing to follow instructions for the use of ingredients in the preparation of special dietary desserts
can have significant legal implications. These may include:
1. Food Safety Violations: Failing to adhere to dietary requirements may result in serving unsafe food to customers,
which can lead to foodborne illnesses or allergic reactions.
2. Consumer Protection Laws: Businesses are legally obligated to provide accurate information about food
ingredients and allergens to customers. Failure to do so can result in lawsuits for false advertising or negligence.
3. Health Code Violations: Violating health codes by serving food that does not meet dietary requirements can lead
to fines, penalties, or even closure of the establishment.
4.liability for Damages: Ifa customer suffers harm or injury due to consuming improperly labeled or prepared food,
the cook or chef may be held liable for damages in a civil lawsuit.
In summary, failing to follow instructions for special dietary desserts can result in legal consequences such as fines,
lawsuits, and damage to the reputation of the business and individual chef. It is essential for cooks and chefs to take
dietary requirements seriously and ensure compliance with regulations to protect both customers and themselves
from legal liability.
QUESTION 31.
a. What important factors do you need to consider when setting up and preparing equipment used to produce
desserts to ensure they are safe to operate?
When setting up and preparing equipment used to produce desserts, several important factors need to be considered to ensure they are safe to operate:
1. Equipment Inspection: Before use, thoroughly inspect all equipment for any signs of damage, wear and tear, or malfunction. Ensure that all parts are in good working condition, including cords, plugs, switches, and safety features.
2. Proper Installation: Ensure that equipment is installed correctly according to manufacturer guidelines and specifications. Follow all recommended installation procedures to prevent accidents or malfunctions.
3. Stability and Balance Place equipment on stable and level surfaces to prevent tipping or shifting during operation. Use leveling feet or pads if necessary to ensure stability.
4. Clearance and Ventilation: Provide adequate clearance around equipment to allow for proper ventilation and airflow. Ensure that there are no obstructions that could impede the safe operation of the equipment.
5. Electrical Safety: Ensure that all electrical equipment is properly grounded and connected to appropriate power sources. Avoid overloading electrical circuits and use surge protectors or circuit breakers as needed.
6. Safe Operating Procedures: Familiarize yourself and your staff with the proper operating procedures for each piece of equipment. Provide training on how to safely operate, clean, and maintain equipment to prevent accidents or injuries.
7. Personal Protective Equipment (PPE): Provide and encourage the use of appropriate PPE, such as heat-resistant gloves, aprons, goggles, or ear protection, when operating certain equipment to protect against burns, cuts, or other hazards.
8. Emergency Procedures: Have emergency procedures in place in case of equipment malfunctions, fires, or other emergencies. Ensure that fire extinguishers, first aid kits, and emergency exits are readily accessible and that staff are trained in emerg
9. Regular Maintenance: Implement a regular maintenance schedule to inspect, clean, and service equipment to keep it in good working condition. Replace worn or damaged parts promptly to prevent accidents or breakdowns.
By considering these factors and taking appropriate precautions, you can ensure that equipment used to produce desserts is safe to operate, minimizing the risk of accidents, injuries, or other safety hazards in the kitchen.
b. Select one piece of equipment commonly used in the preparation of desserts and describe the steps you
would take during set up to ensure you can use it’s essential functions and features.
1. Inspect the Stand Mixer: Before setup, visually inspect the stand mixer for any signs of damage, such as cracks, dents, or loose parts. Ensure that all attachments, such as the bowl, paddle attachment, whis
attachment, and dough hook, are present and in good condition.
2. Select a Suitable Location: Choose a stable and level surface to place the stand mixer. Avoid placing it near edges or corners where it could be easily bumped or knocked over during use.
3. Assemble Attachments: Attach the desired mixing attachment to the stand mixer according to the specific recipe or task. Ensure that the attachment is securely fitted onto the mixer head and locked into plac
4. Attach the Bowl:** Place the mixing bowl onto the stand mixer base and ensure that it is properly seated and securely locked into place. Some stand mixers have a locking mechanism to secure the bowl in p
5. Plug in the Stand Mixer: Locate a nearby electrical outlet and plug in the stand mixer. Ensure that the power cord is not frayed or damaged and that the outlet is grounded to prevent electrical hazards.
6. Test Functionality: Before use, turn on the stand mixer and test each of its speed settings to ensure that it operates smoothly and without unusual noises or vibrations. Test the tilt-head or lift-bowl feature if
applicable to ensure it functions properly.
7. Adjust Speed Settings: Familiarize yourself with the speed control dial or lever on the stand mixer. Adjust the speed settings as needed for the specific task or recipe you will be preparing.
8. Review Safety Features: Take a moment to review any safety features or mechanisms on the stand mixer, such as overload protection or automatic shut-off. Ensure that you understand how to safely operat
mixer and how to stop it in case of an emergency.
9. Read the User Manual: If you are unfamiliar with the stand mixer or its features, take the time to read the user manual provided by the manufacturer. This will provide valuable information on setup, operation
maintenance of the equipment.
By following these steps, you can ensure that the stand mixer is set up correctly and ready for use in preparing delicious desserts with ease and efficiency.l
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c. List four (4) safe operational practices to follow when assembling and disassembling a food processor or
other common electrical equipment used for producing desserts.
When assembling and disassembling a food processor or other common electrical equipment used for producing desserts,
it's important to follow safe operational practices to prevent accidents and ensure the equipment functions properly. Here are
four safe practices to follow:
1. Turn Off and Unplug: Before assembling or disassembling the equipment, always make sure it is turned off and unplugged
from the power source. This prevents the risk of electric shock or injury from accidental activation of the equipment.
2. Follow Manufacturer's Instructions: Refer to the manufacturer's instructions or user manual for guidance on assembling
and disassembling the equipment. Follow the recommended steps and precautions provided by the manufacturer to ensure
safe operation and prevent damage to the equipment.
3. Handle with Care: When handling individual parts or components of the equipment, use caution to avoid injury or damage.
Avoid placing excessive force on fragile parts, and handle sharp blades or attachments with care to prevent cuts or
lacerations.
4. Clean and Maintain Regularly: After each use, clean the equipment thoroughly according to the manufacturer's instructions
to remove food residues and debris. Regular cleaning and maintenance help ensure the equipment operates smoothly and
safely. Inspect the equipment periodically for signs of wear or damage, and replace any worn or damaged parts promptly.
QUESTION 32.
In your own words, provide a brief description for the following types of thickening agents used when producing
desserts. For each type provide one dessert recipe which uses the thickening agent.
Thickening
Description Recipe
Agent
Gelatine Classic Strawberry Jelly
Gelatine is a protein derived from collagen, often Ingredients: Gelatine powder, water, sugar,
obtained from animal sources like bones and skin. fresh strawberries
When dissolved in hot liquid and cooled, gelatine Method: Dissolve gelatine powder in hot
water, stir in sugar until dissolved. Add
forms a gel-like texture, providing stability and pureed strawberries, pour into molds, and
structure to desserts. refrigerate until set.
Agar-Agar
Agar-agar is a vegetarian alternative to gelatine, Coconut Milk Panna Cotta
Ingredients: Agar-agar powder, coconut
derived from seaweed. It sets at room temperature milk, sugar, vanilla extract
Method: Boil coconut milk with sugar and
and forms a firmer gel compared to gelatine. agar-agar powder, simmer until dissolved.
Pour into molds, chill until set, and serve
with fresh fruit.
Carrageenan
Carrageenan is a natural thickening agent extractedChocolate Pudding
Ingredients: Milk, cocoa powder, sugar,
from certain species of red seaweed. It forms a carrageenan, vanilla extract
Method: Heat milk, sugar, and cocoa
smooth and creamy texture, commonly used in powder, whisk in carrageenan until
dairy-based desserts. dissolved. Cook until thickened, remove
from heat, stir in vanilla, and chill until set.
Locust Bean Locust bean gum, also known as carob gum, is derived from the seeds of theVegan Chocolate Mousse
Gum carob tree. It acts as a thickening and stabilizing agent in desserts, providingIngredients:
a Silken tofu, cocoa powder, maple
smooth texture. syrup, locust bean gum
Method: Blend silken tofu, cocoa powder, and
maple syrup until smooth. Heat a portion of the
mixture with dissolved locust bean gum until
thickened, then fold into the remain
Sago/Tapioca Sago and tapioca are starches extracted from the roots of certain plants, Mango Sago Dessert
commonly used to thicken desserts. They create a translucent, gel-like texture
Ingredients: Mango puree, sago pearls, coconut
and are often used in puddings and bubble teas. milk, sugar
Method: Cook sago pearls until translucent,
rinse under cold water, and drain. Combine with
mango puree, coconut milk, and sugar. Chill
before serving as a refreshing dessert.
QUESTION 33.
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a. In your own words, provide a detailed explanation of the appropriate environmental conditions required when
storing all types of desserts, sauces, garnishes, accompaniments and by-products from the mise-en-place
stage to ensure food safety and to optimise their shelf-life (freshness and quality).
Proper storage conditions are crucial for maintaining food safety and optimizing the shelf-life, freshness, and quality of desserts, sauces, garnishes, accompaniments, and by-prod
stage. Here's a detailed explanation of the appropriate environmental conditions required for storage:
1. Temperature Control:
- Store desserts, sauces, and garnishes in refrigerators or freezers to maintain a safe temperature below 40°F (4°C) for refrigeration and below 0°F (-18°C) for freezing.
- Ensure that the storage equipment is properly calibrated and monitored to maintain consistent temperature levels.
- Avoid temperature fluctuations by keeping storage units closed and minimizing the frequency of door openings.
2. Hygiene and Sanitation:

- Maintain clean and sanitized storage areas to prevent cross-contamination and foodborne illnesses.
- Store desserts, sauces, and garnishes in sealed containers or covered with plastic wrap to protect them from contaminants, pests, and odors.
- Regularly clean and sanitize storage shelves, containers, and equipment to prevent the growth of harmful bacteria and mold.
3. Air Circulation:
- Ensure adequate air circulation in refrigerators and storage areas to prevent condensation and mold growth.
- Do not overcrowd storage shelves or block air vents, as this can inhibit airflow and lead to temperature inconsistencies.
4. Moisture Control:
- Keep desserts, sauces, and garnishes away from moisture-prone areas and sources of humidity to prevent spoilage and microbial growth.
- Use moisture-resistant packaging or containers for items susceptible to moisture absorption, such as crispy garnishes or delicate pastries.
5. Light Protection:
- Store desserts, sauces, and garnishes in opaque or light-blocking containers to protect them from exposure to light, which can cause flavor degradation and color changes.
- Avoid storing items near windows or areas with direct sunlight to minimize the effects of UV radiation.
6. Organization and Rotation:

- Practice proper inventory management and rotation techniques to ensure that older items are used first and to prevent spoilage or waste.
- Label containers with the date of preparation or expiration to facilitate FIFO (first in, first out) inventory rotation.
7. Segregation of Allergens:
- Store desserts, sauces, and garnishes containing common allergens (e.g., nuts, gluten) separately from allergen-free items to prevent cross-contact and allergic reactions.
- Clearly label containers with allergen information to alert staff and customers of potential allergen presence.
b. Describe the hygiene, handling and storage requirements including labelling for:
i. displayed products
Hygiene: Ensure that displayed products are handled with clean hands and utensils to prevent contamination.
Regular handwashing and glove usage are recommended for food handlers. Keep the display area clean and
sanitized.
Handling: Use utensils or tongs to handle displayed products rather than hands to minimize contact. Rotate
displayed products regularly to maintain freshness and prevent spoilage. Avoid touching or sampling products
meant for display.
Storage: Store displayed products in appropriate display cases or refrigerated units to maintain proper temperature
control. Use sealed containers or covers to protect products from contaminants and maintain freshness. Avoid
overcrowdingdisplay cases to allow for proper airflow.
Labeling: Clearly label displayed products with product names, ingredients, allergen information, and expiration
dates to inform customers and ensure transparency. Ensure that labeling is clear, legible, and prominently displayed
for easy visibility.
ii. take-away sales
Hygiene: Practice good hygiene and sanitation when handling take-away products, including frequent
handwashing, glove usage, and cleaning of utensils and packaging materials. Ensure that all staff involved in
packaging take-away orders adhere to food safety protocols.
Handling: Handle take-away products carefully to prevent damage or contamination during packaging and
transportation. Use clean and sanitized containers, wraps, or packaging materials to maintain product integrity.
Storage: Store packaged take-away products in designated storage areas with proper temperature control.
Refrigerate perishable items promptly to maintain freshness and prevent bacterial growth. Ensure that storage areas
are clean, organized, and free from potential contaminants.
Labeling: Clearly label take-away products with product names, ingredients, allergen information, and preparation/
storage instructions. Include expiration dates or use-by dates to indicate product freshness and ensure customer
awareness. Additionally, label packages with any special handling instructions, such as "keep refrigerated" or
"consume within [number] days."
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QUESTION 34.
How can the following factors affect the selection of ingredients when preparing desserts?
Factors Affecting
Description
Selection of Ingredients
Seasonality
Seasonality refers to the availability of ingredients during different times of the year. Certain
fruits, such as berries or stone fruits, may be abundant and of better quality during specific
seasons.Chefs may prioritize using seasonal ingredients to ensure freshness, flavor, and
availability. For example, using strawberries in spring or apples in autumn for pies or tarts.
Quality Standards Quality standards involve the level of excellence or specifications that ingredients must meet
to ensure optimal taste, texture, and appearance of the final dessert.Chefs prioritize
ingredients that meet high-quality standards to create desserts that meet customer
expectations. This may involve selecting organic or locally sourced ingredients known for their
superior taste and freshness.
Pricing Pricing considerations involve the cost of ingredients relative to the budget allocated for dessert preparation. Some
ingredients may be more expensive due to factors such as rarity, importation costs, or labor-intensive production
methods.Chefs must balance ingredient costs with the overall budget for dessert production. They may opt for
cost-effective alternatives or adjust portion sizes to accommodate budget constraints without compromising quality.
Equipment Available The equipment available in the kitchen dictates the methods and techniques that can be used in dessert
preparation. Certain desserts may require specialized equipment such as ice cream makers, pastry bags,
or molds.Chefs select ingredients that align with the available equipment and techniques to ensure
efficient and effective dessert preparation. For example, choosing no-bake desserts if ovens are
unavailable or selecting ingredients suitable for specific equipment, such as gelatin for setting desserts in
molds.
Service Requirements Service requirements refer to factors such as presentation, portion size, and plating considerations
tailored to the specific dining environment, such as fine dining, casual dining, or catering events.Chefs
consider ingredients that lend themselves well to the desired presentation and service style. This may
involve selecting ingredients for intricate decorations, individual servings, or buffet displays.
Stock Rotation Principles Stock rotation principles involve the systematic organization and use of ingredients to minimize waste and ensure freshness. FIFO (first in
FEFO (first expired, first out) are common stock rotation methods.Chefs prioritize ingredients that align with stock rotation principles to mi
waste and maintain quality. They may select ingredients with longer shelf lives or use perishable ingredients first to prevent spoilage.
QUESTION 35.
a. Why do we substitute ingredients to produce special dietary desserts?
We substitute ingredients to produce special dietary desserts for several reasons:
1. Allergies and Food Sensitivities: Some individuals have allergies or sensitivities to certain ingredients, such as
nuts, dairy, gluten, or eggs. Substituting allergenic ingredients allows individuals with dietary restrictions to enjoy
desserts without risking allergic reactions or discomfort.
2. Health Conditions: Certain health conditions, such as diabetes, celiac disease, or lactose intolerance, require
dietary modifications to manage symptoms and promote overall health. Substituting ingredients helps create
desserts that are suitable for individuals with specific dietary needs while still being enjoyable and satisfying.
3. Ethical or Religious Beliefs: Some individuals follow dietary restrictions based on ethical or religious beliefs, su
as vegetarianism, veganism, or halal/kosher diets. Substituting ingredients ensures that desserts adhere to these
dietary practices and respect cultural or religious traditions.
4. Preference or Lifestyle Choices: Some individuals choose to follow special diets for personal preferences or
lifestyle reasons, such as low-carb, low-fat, or sugar-free diets. Substituting ingredients allows for the creation of
desserts that align with these dietary preferences while still providing delicious and satisfying options.
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b. Provide two (2) examples for each of the following ‘substitute ingredients’ using culinary and trade names for
the ingredients mentioned.
Ingredient Alternative 1 Alternative 2

i. gluten free flour
Culinary Name: Almond flour Culinary Name: Coconut flour
Trade Name: Bob's Red Mill AlmondTrade Name: Anthony's Organic
Flour Coconut Flour
ii. yeast-free flour

Culinary Name: Baking powder Culinary Name: Baking soda
Trade Name: Clabber Girl Baking Trade Name: Arm & Hammer Baking Soda
Powder
iii. non-sugar sweeteners

Culinary Name: Erythritol
Culinary Name: Stevia Trade Name: Swerve Confectioners'
Trade Name: Truvia Sweetener
QUESTION 36.
What cookery method(s) would you use to make the following desserts?
Dessert Cookery Method (s)

Fruit pudding
Steaming or Boiling
Crème brulèe
Baking in a Water Bath (Bain-Marie)
Souffle
Baking (Whipped Egg Whites provide the rise)
Apple crumble pie

Baking
Strawberry flan
Baking (Fruit and Custard in a Pastry Base)
Crepes
Pan-Frying or Sautéing
Pineapple fritter
Deep-Frying
QUESTION 37.
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List and describe five (5) quality checks you would conduct to ensure stocked ingredients used to prepare
desserts are fresh, dry and free from contamination. Provide an example for each.
Certainly! Here are five quality checks to ensure stocked ingredients used to prepare desserts are fresh, dry, and free from contamination,
along with examples:
1. Visual Inspection:
- Description: Visually inspect ingredients for any signs of spoilage, such as mold, discoloration, or unusual texture.
- Example: Check strawberries for mold or soft spots before using them in a strawberry shortcake dessert.
2. Smell Test:
- Description: Use your sense of smell to detect any off-odors or signs of rancidity that may indicate spoilage.
- Example: Sniff dairy products like milk or cream to ensure they have a fresh, sweet aroma rather than a sour or off smell.
3. Texture Examination:
- Description: Feel ingredients for any abnormalities in texture, such as clumps, stickiness, or excessive moisture.
- Example: Touch flour to ensure it is dry and free-flowing without any lumps or signs of moisture, which could indicate spoilage.
4. Label and Packaging Inspection:

- Description: Check the labels and packaging of ingredients for any signs of damage, tampering, or expiration dates.
- Example: Examine the packaging of eggs to ensure they are intact and free from cracks or leakage, and check the expiration date to ensure
freshness.
5. Microbial Testing:
- Description: Conduct microbial testing, such as using ATP swabs or conducting pH tests, to detect potential contamination or bacterial
growth.
- Example: Use ATP swabs to test surfaces where ingredients are stored or prepared, such as countertops or storage containers, to ensure
they are free from harmful bacteria.
QUESTION 38.
What are ten (10) mise-en-place tasks which need to be considered when making desserts (include garnishes,
sauces and syrups)
Ingredient Preparation: Equipment Setup:
Measure and portion out all ingredients needed for the Gather and prepare all necessary equipment and utensils,
dessert recipe, including dry ingredients, dairy products,such as mixing bowls, measuring cups and spoons, spatulas,
eggs, fruits, and flavorings. whisks, baking pans, and piping bags.
Preheating Oven or Appliances: Prepare Garnishes:
Preheat the oven or any other appliances required for Wash, peel, slice, or chop garnishes such as fruits, nuts,
dessert preparation to the specified temperature, chocolate shavings, or herbs according to the recipe
ensuring they are ready when needed. requirements.
Make Sauces and Syrups: Prepare Garnish Accompaniments:
Prepare any sauces or syrups needed for the dessert, such Prepare any accompaniments for garnishes, such as whipped cream,
mascarpone cheese, or flavored creams, and store them
as chocolate ganache, caramel sauce, fruit coulis, or flavored
appropriately until needed.
syrups, and allow them to cool if necessary.
Prepare Baking Pans or Molds: Set Up Decorating Station:
Grease or line baking pans or molds as required by the Arrange a decorating station with piping bags, tips, and
decorative elements such as sprinkles, edible flowers, or
recipe to prevent sticking and ensure easy release of the
finished dessert. dusting powders for adding finishing touches to desserts.
Check Inventory and Restock Supplies: Organize Work Area and Clean Up:
Ensure that all necessary ingredients and supplies are readily available and
Clear and organize the work area, removing any
restock any items that are running low to prevent interruptions during dessert
preparation. unnecessary clutter, and clean up spills or messes to
maintain a tidy and efficient workspace.
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QUESTION 39.
How does a cleaning schedule help to ensure the area you are working in during mise-en-place is clean and
safe?
A cleaning schedule plays a crucial role in ensuring that the area you are working in during mise-en-place is clean and safe in several ways:
1. Regular Maintenance: A cleaning schedule outlines specific tasks to be performed at regular intervals, such as daily, weekly, or monthly. By adhering to this schedule, areas are routinely cleaned and mainta
reducing the risk of buildup of dirt, grease, or contaminants that could compromise food safety.
2. Assigned Responsibilities: A cleaning schedule assigns specific cleaning tasks to individuals or teams, ensuring accountability and clear responsibilities for maintaining cleanliness in the workspace. This hel
prevent oversights or gaps in cleaning efforts, as each task is assigned to someone who is responsible for completing it.
3. Comprehensive Coverage: A well-designed cleaning schedule covers all areas and surfaces within the workspace, including countertops, equipment, floors, and storage areas. This comprehensive approach
ensures that no area is overlooked and that all potential sources of contamination are addressed.
4. Timely Response to Spills or Messes: A cleaning schedule includes provisions for immediate cleanup of spills, messes, or other incidents that occur during mise-en-place or food preparation. This timely resp
helps prevent the spread of contaminants and ensures that hazards are promptly addressed to maintain a safe working environment.
5. Documentation and Compliance: A cleaning schedule serves as a documented record of cleaning activities, demonstrating compliance with hygiene and sanitation standards. This documentation may be req
regulatory agencies or health inspectors to verify that appropriate cleaning procedures are being followed.
6. Promotes Hygiene Practices: By establishing a routine for cleaning and sanitation, a cleaning schedule helps instill good hygiene practices among staff members. Regular cleaning becomes a standard part
mise-en-place process, fostering a culture of cleanliness and reinforcing the importance of food safety.
QUESTION 40.
a. What are four (4) pieces of information you might find on a stock rotation label.
Four pieces of information commonly found on a stock rotation label include:
1. Product Name or Description: The label typically includes the name or description of the product being stored or rotated.
This helps identify the item quickly and accurately.
2. Date of Receipt or Production: The label indicates the date when the product was received or produced. This information
allows staff to track the age of the product and prioritize its use based on freshness.
3. Expiration Date or Use-By Date: The label may include the expiration date or use-by date of the product. This indicates the
date by which the product should be consumed or discarded to ensure quality and safety.
4. Storage Location: The label may also include the storage location or shelf location of the product within the storage area.
This helps staff locate the item easily and ensures efficient stock rotation based on first-in, first-out (FIFO) principles.
b. How does using good stock rotation practices (ie. following workplace stock rotation procedures) minimise
waste?
Using good stock rotation practices, such as following workplace stock rotation procedures, minimizes waste in several ways:
1. Prevents Spoilage: Stock rotation ensures that older products are used or sold first before newer ones. By prioritizing the use of older inventory, the risk of products expiring or s
reduced, minimizing waste due to spoilage.
2. Reduces Excess Inventory: Proper stock rotation helps identify and remove slow-moving or obsolete items from inventory. By using older stock first, businesses can avoid overs
likelihood of excess inventory buildup, which can lead to waste if products expire before being sold.
3. Optimizes Storage Space: Stock rotation practices help optimize storage space by ensuring that older products are positioned in front of or on top of newer ones. This prevents
to the back of shelves or storage areas, where they may be forgotten or overlooked, leading to waste.
4. Facilitates FIFO Principles: Following stock rotation procedures typically involves adhering to the first-in, first-out (FIFO) principle, where the oldest inventory is used or sold befo
ensures that products are used in the order they were received, reducing the likelihood of items expiring before they can be utilized.
5. Enhances Product Quality: Using older inventory first helps maintain product quality and freshness. Freshness is preserved by ensuring that products are consumed or sold befo
due to age or exposure to unfavorable storage conditions.
6. Reduces Financial Loss: Minimizing waste through effective stock rotation practices helps businesses avoid financial losses associated with expired or spoiled inventory. By usin
expire, businesses can maximize the value of their inventory and minimize the need for costly disposal or write-offs.
Overall, good stock rotation practices contribute to waste reduction by ensuring that products are used efficiently, storage space is optimized, and product quality is maintained, ult
and improved operational efficiency.
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QUESTION 41.
a. List and briefly describe twelve (12) culinary terms / trade names used for common desserts.
Dessert Culinary Terms /

Description
Trade Names
Tiramisu An Italian dessert made with layers of coffee-soaked ladyfingers,
mascarpone cheese, cocoa powder, and sometimes flavored with
liqueur.
Éclair A French pastry made with choux dough filled with pastry cream or custard and topped
with chocolate icing.
Panna cotta An Italian dessert made with sweetened cream thickened with
gelatin and molded into shape, often served with fruit coulis or sauce.
Crème Brûlée A French dessert consisting of a creamy custard base topped with a
layer of caramelized sugar, created by torching the sugar until it
melts and forms a crisp crust.
Cheesecake A dessert consisting of a rich, creamy filling made primarily with

cream cheese, eggs, sugar, and flavorings, baked on a crust typically
made from crushed cookies or graham crackers.
Mouuse A light and airy dessert made by folding whipped cream or beaten egg
whites into a flavored base, such as chocolate or fruit puree, resulting
in a smooth and fluffy texture.
Cobbler A dessert consisting of fruit (such as berries, peaches, or apples)

baked with a sweet biscuit or cake topping, often served warm with a
scoop of ice cream.
Tart tatin A French upside-down tart made with caramelized apples (or other
fruits) baked beneath a layer of pastry, then inverted before serving
so that the fruit is on top.
Profiteroles Small, hollow pastry shells made from choux dough, typically filled
with pastry cream, whipped cream, or ice cream, and often drizzled
with chocolate sauce.
Baklava A Middle Eastern dessert made with layers of thin pastry dough
(phyllo) filled with chopped nuts and sweetened with honey or syrup.
Sorbet A frozen dessert made with fruit puree, sugar, and water, churned into
a smooth and refreshing treat with a texture similar to ice cream but
dairy-free.
Tarte tatin A classic French dessert similar to an upside-down cake but made
with caramelized fruit (often apples) baked beneath a layer of pastry,
then inverted before serving.
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b. List and briefly describe ten (10) culinary terms / trade names for garnishes, sauces and decorations when
producing desserts.
Culinary Terms/ Trade Names

(Garnishes, Decorations, Description
Sauces,
Chantilly Cream Sweetened whipped cream flavored with vanilla extract, often used to
top cakes, pies, and other desserts for added richness and flavor.
Coulis A thin sauce made from pureed fruits (such as berries, mangoes, or passionfruit) that
is strained to remove seeds and skins, used to add color and flavor to desserts.
Caramel sauce A sweet sauce made from caramelized sugar and sometimes butter
and cream, used to drizzle over desserts like ice cream, cheesecake,
or pancakes for added sweetness and richness.
Chocolate ganache A rich and creamy mixture of chocolate and heavy cream, often used
as a glaze, filling, or frosting for cakes, pastries, and truffles.
Fresh Fruit Compote A mixture of fresh fruits (such as berries, stone fruits, or tropical fruits) cooked
with sugar and sometimes spices until softened, used as a topping or
accompaniment for desserts like yogurt, pancakes, or pound cake.
Candied Citrus Peel Strips of citrus peel (such as orange, lemon, or grapefruit) that have
been boiled in sugar syrup until translucent and then coated in sugar,
used as a garnish or decoration for cakes, tarts, and desserts.
Crystalliized flowers Edible flowers (such as roses, violets, or pansies) that have been coated in egg white
and sugar and dried, used to decorate cakes, cupcakes, and pastries for an elegant
and whimsical touch.
Toasted nuts Nuts (such as almonds, walnuts, or hazelnuts) that have been lightly toasted in
the oven or on the stovetop to enhance their flavor and add crunch, used as a
garnish or topping for desserts like pies, cakes, and ice cream.
Marzipan fruits Small fruit-shaped candies made from marzipan (a sweet almond
paste) that have been molded and painted to resemble real fruits,
used as decorative accents for cakes, tortes, and petit fours.
Whipped Egg Whites Egg whites beaten with sugar until stiff peaks form, used to create
(Meringue) light and airy textures in desserts such as pavlovas, soufflés, and
meringue pies, or piped and baked into shapes as decorations.
QUESTION 42.
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(a)For each of the different types of classical and contemporary desserts listed in the table below provide a
brief description of the key characteristics you would expect for a finished product.
Key characteristics include: colour, appearance, moisture content taste etc.
Classical and Contemporary

Key Characteristics
Desserts
Color: Deep brown from the chocolate filling.

Chocolate tart Appearance: Crisp pastry shell filled with smooth, rich chocolate ganache or
custard.
Moisture Content: Moist and creamy filling contrasted with a crisp crust.
Taste: Intensely chocolatey, with a balance of sweetness and bitterness.
Color: Golden brown pastry with a slightly caramelized top.
Portuguese custard tarts Appearance: Flaky pastry shell filled with creamy, slightly wobbly custard.
Moisture Content: Moist and creamy custard encased in a flaky crust.
Taste: Creamy custard with notes of vanilla and caramel.
Color: Pinkish-red from the cooked rhubarb.

Rhubarb galette Appearance: Rustic, free-form pastry filled with sweetened rhubarb.
Moisture Content: Moist, slightly juicy filling with a flaky crust.
Taste: Sweet and tangy, with the tartness of rhubarb complemented by sugar.
Color: White meringue base topped with vibrant, colorful stone fruits.
Pavlova (decorated with fresh Appearance: Crisp and airy meringue shell topped with whipped cream and fresh fruits.
stone fruit) Moisture Content: Crisp exterior with a soft, marshmallow-like interior, topped with juicy fruits.
Taste: Light and airy meringue with a balance of sweetness from the fruit and cream.
Color: Golden brown crust with a slightly caramelized top.

Apple pie Appearance: Double-crust pie filled with tender, spiced apples.
Moisture Content: Moist and tender apple filling encased in a flaky crust.
Taste: Sweet and spiced apples with a buttery crust.
Color: Rich brown from the caramel sauce.

Coffee caramel Panna cotta Appearance: Creamy dessert with layers of coffee-flavored custard and caramel
sauce.
Moisture Content: Creamy and smooth texture with a silky caramel sauce.
Taste: Strong coffee flavor with notes of caramelized sugar.
Color: Yellow from the lemon zest or juice.
Lemon pudding Appearance: Soft, creamy pudding with a slight wobble.
Moisture Content: Moist and smooth pudding.
Taste: Tangy and refreshing lemon flavor balanced with sweetness.
Color: Layers of vibrant red, purple, and white.
Berry and vanilla cream trifle Appearance: Layers of sponge cake, berries, vanilla custard, and whipped cream
Moisture Content: Moist and creamy layers with contrasting textures.
Taste: Sweet and fruity with layers of vanilla creaminess.
Color: Dark brown from the chocolate.

Chocolate mousse Appearance: Light and airy mousse with a smooth texture.
Moisture Content: Light and fluffy texture with a creamy mouthfeel.
Taste: Rich and chocolaty, with a velvety smoothness.
(B)
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Listed below are different classic desserts.
Identify at least two examples of common variations of each dessert.
Dessert Variation of Each Dessert
i. Raspberry Bavarois
a. Bavarois
ii. Mango Bavarois
i. Vanilla Bean Crème Brûlée

b. Crème brulee
ii. Chocolate Crème Brûlée
i. Coconut Crème Caramel

c. Crème caramel
ii. Espresso Crème Caramel
i. Nutella Crêpes
d. Crêpes
ii. Strawberry and Cream Crêpes
i. Apple Fritters
e. Fritters
ii. Banana Fritters
i. Chocolate Chip Meringues

f. Meringues
ii. Lemon Meringues
i. Dark Chocolate Mousse

g. Mousse
ii. Raspberry Mousse
h. Panna cotta i. Berry Panna Cotta
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ii. Coconut Panna Cotta
i. Yogurt Parfait
i. Parfait
ii. Granola and Fruit Parfait
i. Apple pie
j. Pie
ii. Key Lime Pie
i. Poached Pears
k. Poached fruit
ii. Poached Apricots
i. Stewed Apples
l. Stewed fruit
ii. Stewed Plums
i. Chocolate Pudding
m. Pudding
ii. Rice Pudding
i. Cheese Soufflé
n. Soufflé
ii. Chocolate Soufflé
i. Lemon Tart
o. Tart
ii. Mixed Berry Tart
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(c)
Complete the table below about ingredients commonly used to produce desserts.
a. In your own words, briefly explain the purpose of each ingredient in producing desserts
Each of your explanations must have 30 words or more.
b. Identify at least two variations of each ingredient that are commonly used in desserts.
c. Identify at least two indicators that each ingredient is no longer fresh.
Identify at least two quality indicators for each ingredient.
Ingredients Purpose Variations Freshness Indicators Quality Indicators

a. Milk Milk adds moisture, richness, and flavor to desserts. It contributes to the texture,
creaminess, and structure of many baked goods like cakes, custards, and Whole milk Sour smell Fresh taste
puddings.
Almond milk Curdled texture Creamy texture
b. Egg
Eggs act as binders, leavening agents, andEgg York Rotten smell Fluffy textures
add moisture and richness to desserts. They
provide structure and stability to baked
goods and contribute to their texture and
flavor. Egg Whites Shell damage Vibrant yolk colors
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c. Cream
Cream adds richness, smoothness, and Heavy cream Sour smell Smooth consistent
thickness to desserts, enhancing flavor
and mouthfeel. It can be heavy cream,
whipping cream, or sour cream.
Sour cream Thickening or lumps No graininess
d. Flour Flour provides structure and texture to desserts

Cake flour Off odour Fine texture
by forming gluten when mixed with liquids. It can
be all-purpose, cake flour, or gluten-free
alternatives like almond or coconut flour.
Almond flour Pest or insects Neutral texture
e. Sugar Sugar sweetens desserts, balances flavors, helps with

Granulated
browning, and contributes to texture and preservation. It can
sugar Hardening Sweet Ness
be granulated, powdered, or alternative sweeteners like honey
or maple syrup.
Powdered sugar Clumbing Uniform texture
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f. Vanilla
Vanilla adds aroma and flavor depth toVanilla extract Loss of aroma Rich aroma
desserts, enhancing overall taste. It
can be natural vanilla extract, vanilla
bean, or artificial vanilla flavoring.
Vanilla paste Darkening Intense flavour
g. Butter
Butter adds richness, flavor, and moistureUnsalted
to butter Mold growth Creamy texture
desserts, while also contributing to texture
and browning. It can be unsalted or salted
butter, or alternatives like margarine or
coconut oil. Salted butter Discoloration buttery aroma
h. Chocolate
Chocolate provides flavor, richness, and Dark chocolate milk Blooming Smooth texture
texture to desserts, offering a balance of
sweetness and bitterness. It can be dark
chocolate, milk chocolate, or white
chocolate. milk chocolate White spots glossy appearance
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QUESTION 43.
Connect the correct dessert menu item to the relevant method of cookery used to produce it.
Write the dessert number in the right hand column against the cookery method used to prepare it.
Dessert Menu Item Cookery Method
1 Peach Melba Steaming 10
2 Rhubarb Crumble Roasting 6
3 Bananas grilled with honey Stewing 2
4 Cider Braised Apples Baking 7
5 Crêpes Suzette Poaching 1
6 Pear in Red Wine Boiling 9
7 Profiteroles Shallow frying 5
8 Apple fritters Braising 4
9 Caramelised Chestnuts Grilling 3
10 Chinese Yeast buns Deep-frying 8
QUESTION 44.
a. How could the following factors be used to estimate the number of dessert serves or dessert products to be
prepared for a dinner service period?
1. Historical data – Reviewing historical sales data from previous dinner service periods can provide
valuable insights into dessert popularity and demand. By analyzing past trends and
patterns, you can estimate the number of dessert serves or products needed for the
current service period.
2. Number of bookings – The number of bookings or reservations for the dinner service can serve as a predictor
of potential dessert demand. Higher numbers of bookings may indicate increased
dessert sales, while lower numbers may suggest a more conservative estimate.
3. Climate and weather - Considering the climate and weather conditions can also influence dessert
demand. For example, during hot weather, lighter and refreshing desserts
may be more popular, while during colder weather, warm and comforting
desserts may be preferred.
4. Function type – The type of function or event being hosted can impact dessert demand. For
instance, a special occasion such as a wedding or anniversary dinner may
result in higher dessert orders compared to a regular weeknight dinner
service.
b. What are five (5) methods which can be used to calculate the required ingredients for dessert preparation.
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Methods for Calculating Required Ingredients for Dessert Preparation:
Recipe Scaling: Adjusting ingredient quantities based on the desired number of servings by scaling up or down the original
recipe.
Portion Control: Calculating ingredient quantities based on the desired portion size for each serving, ensuring consistency an
uniformity.
Menu Engineering: Analyzing the menu and ingredient usage to determine ingredient requirements based on projected sales
and menu popularity.
Yield Percentage: Estimating ingredient quantities by calculating the yield percentage of each ingredient in the final dessert
product.
Ingredient Costing: Determining ingredient quantities based on cost considerations, balancing ingredient costs with desired
profit margins and pricing strategies.
QUESTION 45.
What are the key aspects which should be considered when decorating and portioning desserts? List at least
four (4) rules which are commonly applied.
When decorating and portioning desserts, several key aspects should be considered to ensure visual appeal, consistency, and customer satisfaction. Here
are four commonly applied rules:
1. Balance and Harmony: Ensure that the decorations and portion sizes are balanced and harmonious with the overall presentation of the dessert. Avoid
overcrowding the plate with decorations, and ensure that each element complements the flavors and textures of the dessert.
2. Proportion and Scale: Consider the size of the dessert and its components when portioning and decorating. Portion sizes should be appropriate for the
type of dessert and the occasion, ensuring that each serving provides a satisfying portion without overwhelming the diner.
3. Attention to Detail: Pay attention to small details such as garnishes, sauce drizzles, and plate presentation. Attention to detail adds sophistication and
elegance to the dessert, enhancing its visual appeal and making it more enticing to the diner.
4. Consistency and Uniformity: Maintain consistency in portion sizes and decorating techniques across all servings of the dessert. Consistent portioning
ensures fairness to all diners, while uniformity in decorating creates a professional and polished presentation.
By following these rules, dessert presentation can be elevated to create visually stunning and appetizing treats that leave a lasting impression on diners.
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QUESTION 46.
Describe a variety of techniques you would use to garnish, decorate, plate and present desserts attractively to
customers. With the use of a diagram describe the approach you would take for one recipe of your choice.
Attach the recipe on the following page.
Preparation:
Assemble individual servings of tiramisu in small, clear glass cups or dessert bowls.
Dust the top of each tiramisu with cocoa powder using a fine mesh sieve for a decorative finish.
Garnishing:
Garnish each serving with a fresh strawberry or raspberry on top for a pop of color.
Place a chocolate curl or coffee bean on the side of each cup for added flair.
Plating:
Arrange the tiramisu cups on a rectangular dessert plate, spacing them evenly for a balanced presentation.
Consider placing a sprig of mint or a small piece of chocolate on the plate for additional decoration.
Presentation:
Serve the tiramisu with a dusting of cocoa powder and a decorative garnish on a clean, white dessert plate for a
sophisticated presentation.
Use a dessert spoon or fork to allow guests to enjoy each layer of the dessert.
Page 78 of 216
Attach the recipe for question 46 here.
Recipe for classic Tiramisu

Ingredients:
- 3 large eggs, separated
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24-30 ladyfinger cookies
- Unsweetened cocoa powder, for dusting
Instructions:
1. Prepare the Mascarpone Mixture:

- In a large mixing bowl, beat the egg yolks and sugar together until pale and thick.
- Add the softened mascarpone cheese to the egg yolk mixture and beat until smooth and creamy.
2. Whip the Cream:

- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.
3. Prepare the Coffee Mixture:

- In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).
- Dip each ladyfinger cookie into the coffee mixture for a few seconds, making sure not to soak them completely
4. Assemble the Tiramisu:

- Arrange a layer of soaked ladyfinger cookies in the bottom of a 9x13 inch dish or individual serving cups.
- Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
- Repeat the layers with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
5. Chill and Serve:

- Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors
meld and the dessert to set.
- Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine mesh sieve.
- Slice and serve chilled, garnished with additional cocoa powder or chocolate curls if desired.
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QUESTION 47.
The preparation of desserts involves a wide range of cookery methods. For the following list of cookery
methods, briefly explain the method involved and provide one example of one dessert made by the cookery
method. Attach the dessert recipes on the following page
Dessert Cookery
Description Recipe Name
Method
This method involves combining fats (such as butter or oil)Cake - In making a cake, butter, eggs,
milk, and flavorings are creamed
Adding fats and liquids and liquids (such as milk or eggs) with dry ingredients (such
to dry ingredients as flour, sugar, and leavening agents) to create a batter ortogether before dry ingredients like
flour, sugar, and baking powder are
dough for baking.
added and mixed until smooth.
This method involves choosing suitable moulds Tart - A tart is made by pressing
Selecting and pastry dough into a tart pan with
preparing appropriate or pans for shaping and baking desserts,
a removable bottom, then filling it
dessert moulds ensuring they are properly greased or lined to with sweet or savory fillings
prevent sticking. before baking.
Stirring and aerating to This method involves stirring ingredients together to Soufflé - A soufflé is made by folding
beaten egg whites into a flavored base
achieve required incorporate air and achieve a light and airy texture in(such
the as a custard or puree) to create a
consistency and final dessert. light and fluffy mixture, which is then
texture baked until puffed and golden.
These techniques involve using specific motionsMousse - Mousse is made by

whisking together whipped cream or
Whisking, folding, to mix ingredients evenly, fold delicate mixtures egg whites with flavorings and
piping and spreading folding them into a base mixture
gently, and pipe or spread batters and fillings into
(such as chocolate ganache or fruit
desired shapes or layers. puree) before chilling until set.
This method involves accurately measuring and sifting dry ingredients like
Sponge Cake - In making a sponge cake,
Weighing,/ measuring flour, sugar, and leavening agents to ensure uniformity and prevent lumpsflour,
in sugar, and baking powder are
and sifting dry the final dessert. weighed, sifted together, and then
combined with other ingredients to create
ingredients a light and airy cake.
Using required It involves determining the appropriate quantity of batter

For example, if making pancakes, the amount of batter
poured onto the griddle will determine the size and
amounts of batter
to achieve specific qualities in the final dessert. This thickness
can thickerof each pancake. More batter will result in
according to desired larger, pancakes, while less batter will produce
smaller, thinner ones. Similarly, when making cakes, the
characteristics of include factors such as the desired thickness, texture, amount of batter used will affect the height, density, and
finished products and appearance of the finished product. moistness of the cake. Using more batter will result in a
taller and denser cake, while using less batter may yield a
lighter and more delicate texture.
This method involves briefly igniting alcohol Bananas Foster - Bananas Foster is a
dessert made by sautéing bananas in
flambé (such as brandy or rum) to create a dramatic butter and brown sugar, then
flame and infuse desserts with additional flavor flambeing them with rum and serving
and aroma. over vanilla ice cream.
Steaming involves cooking food by exposing it toSteamed Pudding - A steamed pudding is made by
combining ingredients like flour, sugar, eggs, and
steaming steam, which gently cooks the ingredients while flavorings, then steaming the mixture in a pudding basin
until set and cooked through.
retaining moisture and preserving texture.
Freezing involves lowering the temperature of a Ice cream is made by freezing a

mixture of cream, sugar, and
freezing dessert mixture or finished product to below its flavorings while churning to
freezing point, solidifying it into a frozen state. incorporate air, resulting in a smooth
and creamy frozen dessert.
Poached Pears - Poached pears are made by simmering
Poaching involves gently simmering food in liquid, peeled and cored pears in a syrup made from sugar,
poaching typically flavored with sugar and spices, until the foodwater,
is and spices until tender and infused with flavor.
cooked through and infused with flavor.
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Chilling involves refrigerating desserts or dessert Cheesecake - After baking, a
chilling cheesecake is chilled in the
components to lower their temperature and firm up their
texture, enhancing their flavor and presentation. refrigerator for several hours or
overnight to set the filling and
allow the flavors to develop.
Chocolate Truffles - Chocolate
Tempering chocolate involves heating and truffles are made by tempering
Tempering chocolate cooling chocolate to specific temperatures to chocolate, then shaping it into balls,
rolling them in cocoa powder, nuts,
stabilize its crystalline structure, resulting in a or other coatings, and chilling until
glossy finish and crisp snap when set. firm.
Reducing involves simmering a liquid, such as Raspberry Coulis - Raspberry

Reducing fruit juice or wine, to evaporate water and coulis is made by reducing
concentrate flavors, resulting in a thicker and raspberry puree with sugar
more intense sauce or syrup. and lemon
Attach the recipes for question 47 here.
QUESTION 48
a. Complete the table below about animal-based setting agents.

i. Identify at least three animal-based setting agents used to produce desserts.
ii. Identify at least two common variations of each setting agent identified.
Animal-Based Setting Agents Variations of Each Setting Agent
Gelatin Sheet gelatin
1.
Powdered gelatin
Agar-agar Agar flakes
2.
Agar powder
Isinglass Liquid isinglass
3.
Gel isinglass
b. Complete the table below about plant-based setting agents.

i. Identify at least three plant-based setting agents used to produce desserts.
ii. Identify at least two common variations of each setting agent identified.
Plant-Based Setting Agents Variations of Each Setting Agent
Page 81 of 216
Agar-agar Agar flakes
1.
Agar powder
Carrageenan Lambda carrageenan
2.
Kappa carrageenan
Pectim Liquid pectin
3.
Powdered pectin
What do I need to hand in for this task? Have I completed this?
Your answers to these questions 

■
Page 82 of 216
Assessor Feedback Sheet – Assessment Task 1
Assessors: Please complete and return this feedback sheet to the student with their results and feedback.
A copy must be supplied to the office and kept in the student’s file with the assessment evidence.
Was this a
Assessment Task 1 Result Date
resubmission?
☐ Satisfactory (S)
Written questions ☐ Yes ☐ No
☐ Not Satisfactory (NS)
Is Resubmission required? ☐ Yes ☐ No Resubmission Due Date:
ASSESSOR FEEDBACK
Assessor Signature:
Assessor Name: Date:
Page 83 of 216
Students:
Student Name:
Student Id No: Date of submission:
Unit:
• SITHCCC041 Produce cakes, pastries, and breads
Assessment Task 2: Practical observations 1 - Prepare and Decorate Cakes
STUDENT DECLARATION

Student Signature:
Page 84 of 216
TASK SUMMARY:
The practical observations will be conducted and assessed in the training kitchen over time for the following
unit of competency:
 SITHCCC041 Produce cakes, pastries, and breads
You will be required to satisfactorily complete all tasks outlined in the instructions section, for this unit of
competency before you receive your final result. Tasks are set out as follows –
• Part A – Recipe Checklists
• Part B – Standard Recipe Card
• Part C – The Workflow Plan
• Part D – Trainer/Assessor Observation Checklist
The observation checklist found in this section provides key points which will be addressed for each practical
instance when preparing four (4) different types of cakes. Your trainer/ assessor will:
• observe you using the observation checklist as a guide when preparing and decorating the cakes
• place a tick (√) – satisfactory performance or cross (x) – unsatisfactory performance in the box
provided against each assessment criteria in the observation checklist
• complete all other relevant documentation provided
• identify any areas you may be underperforming in and provide you with feedback
• advise you if you need to be re-assessed, ie. have been deemed Not Yet Satisfactory and will inform
you of the date and time this will take place.

 Glossary (Appendix 1) and Cake Production (Appendix 2)
goods)
Information)
 An Introduction to Pastries (Appendix 4) and Fillings, Decorations and Garnishes (Appendix 5)
 Storage of Cakes, Pastries, Breads and Desserts (Appendix 6) and Nutrition Information panel (Appendix
7)
goods)
Page 85 of 216
When and where should the task be completed?
 This is a simulated workplace task to be completed in the training kitchen.
 Your assessor will provide you with the date for this assessment.
 All observations (ie. four practical instances) for the unit, SITHCCC041 All related documentation
completed by you and the trainer/assessor.
Your trainer/assessor may ask you to prepare and decorate additional cakes to introduce you to further
different types of classical and contemporary cake recipes. For assessment purposes you are only required to
complete four (4) instances as per the instructions in this section.
In the instance you are asked to prepare additional cakes, you will need to record the name (s) of the additional
recipes in the Student Notes section.
NB. All resources and equipment required to complete this task will be made available to you.
Page 86 of 216
INSTRUCTIONS
This assessment task requires you to use the skills and knowledge required to prepare four (4) different kinds
of cakes following standard recipes including calculate the cost of all recipes.
• access standard recipes and select ingredients and all equipment, utensils and service-ware
• complete recipe checklists, workflow plan and standard recipe cards
• calculate, portion, prepare and weigh ingredients minimising wastage
• prepare yeast-based dough according to standard recipe requirements
• select baking conditions, ie. oven temperature and time (where required)
• present and decorate cakes using suitable fillings, icings in suitable service-ware and serve with
appropriate garnishes
• visually evaluate and make quality adjustments within scope of responsibilities
• display cakes, in appropriate conditions to retain optimum freshness and product characteristics
• store cakes, including re-usable by products in appropriate environmental conditions
• clean work area and dispose of/store surplus and re-usable food ingredients.
• use appropriate preparation and cookery processes
The recipe for each cake is available in the Training Kitchen Recipe Booklet. A copy will be provided to you by
the trainer/ assessor.
For each cake, record the cookery method (s) applied, and the filling (s) and decoration (s) used in the Recipe
Checklist table.
Use the standard recipe card templates provided for ALL cakes you will prepare, to enter all details in the
blank fields, ie. record the ingredients you will use and to calculate the total cost involved in preparing them.
Each standard recipe card must also represent the total amount of ingredients used, portion size (and
numbers) and costings for four (4) serves. All calculations will need to be done manually. Calculators will be
provided. Ensure you check all calculations to avoid any problems during food production.
You will need to complete one (1) workflow plan for the preparation of all cakes. The workflow plan is
designed to assist you in recording the sequence of food preparation, production, storage and cleaning tasks.
Your trainer/ assessor must sight and approve the workflow plan before you can start any practical work.
During this assessment task, your trainer/ assessor may ask questions to ensure you demonstrate you have
sufficient knowledge to perform the tasks set in this assessment.
You are to complete all documentation available in this section of your student assessment booklet as
described above. Seek assistance form the trainer/ assessor if you are unsure of anything.
Produce each of the cakes

 within commercial time constraints and deadlines
 following procedures for portion control and food safety practices when handling and storing food
 responding to at least one special customer request.
NB. Part B: Produce cakes, pastries and breads for customers, will be assessed in the College Restaurant.
Page 87 of 216
PART A – RECIPE CHECKLISTS

Complete the Recipe Checklists below. Place a cross (x) or tick (√) where required and record all appropriate
relevant information in the space provided.
CAKE RECIPE 1: CHOCOLATE CAKE WITH MASCARPONE AND BERRIES(FAT-BASED)/BUTTER BASE)

preparation and cookery
Cake Category Fillings Decorations
processes for cakes
Fat based: Adding fats and liquids Chocolate

to dry ingredients
butter base ■ Cream
■ Fresh preserved or
oil base crystallized fruit
Chilling ingredients and
work surfaces Custard
Foam Based: Glazes*
Cutting, shaping and Fresh
Emulsified sponge fruit Icings*
moulding
Egg based foam
jams Jellies
Kneading and handling
mousse Sprinkles/icing sugar
Preparing and handling
fillings nuts Whole or crushed
nuts
Preparing and using *Place a tick (√) alongside

pre-bake finishes and the item used and provide
decorations brief details below. For
example, colour, flavour
Resting (s), types of fruit etc
Rolling _____________________
_____________________
_____________________
Selecting and preparing _____________________
appropriate cake tins _____________________
and moulds _____________________
_____________________
Stirring and aerating to _____________________
achieve required _____________________
consistency and texture _____________________
_____________________
_____________________
Using required mount of _____________________
butter according to _____________________
desired characteristics _____________________
of finished products _____________________
_____________________
Weighing or measuring
and sifting dry
ingredients
Whisking, folding, piping

and spreading
Page 88 of 216
CAKE RECIPE 2: CARDAMOM-PISTACHIO CARROT CAKE(FAT-BASED)/OIL BASE)

processes for cakes

to dry ingredients
butter base ■ Cream Fresh preserved or
Foam Based: Glazes*
moulding
Egg based foam
jams Jellies
fillings nuts ■ Whole or crushed
nuts

Rolling _____________________
_____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 89 of 216
CAKE RECIPE 3: LEMON CURD CHEESECAKE WITH LEMON JELLY TOPPING(Foam-Based)/Emulsified

Sponge)
processes for cakes

to dry ingredients
butter base Cream Fresh preserved or
work surfaces
■ Custard
Foam Based: Glazes*
moulding
Egg based foam
jams ■ Jellies
nuts

Rolling _____________________
_____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 90 of 216
CAKE RECIPE 4: ANGEL FOOD CAKE WITH POACHED STRAWBERRIES(FOAM-BASED)/ Egg-Based Foam)
processes for cakes

to dry ingredients
butter base Cream Fresh preserved or
Foam Based: Glazes*
Cutting, shaping and
■ Fresh
moulding
Egg based foam
jams ■ Jellies
nuts

Rolling _____________________
_____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 91 of 216
PART B – STANDARD RECIPE CARD - YOU ARE REQUIRED TO COMPLETE FOUR .
See the next page.
Page 92 of 216
Standard Recipe Card
Name of dish: CHOCOLATE CAKE WITH MASCARPONE AND BERRIES(FAT-BASED)/BUTTER BASE) Portion # 10 servings
Total Cost: $50.00 Portion size: $5.00
Portion Cost: $3.50 Sales Price at: $8.00
Sales Price ($) Food Cost ($) $16.50
l$8.00 Food Cost (%) 33%
Ingredients
Weight kg/ l/ Cost per kg /l/
Item Actual Cost
unit unit
Flour 0.6 kg $2.50 $1.50
Sugar 0.4 kg $2.00 $0.80
Eggs 4 units $0.50 $2.00
Butter 0.3 kg $5.00 $1.50
Cocoa powder 0.2 kg $6.00 $1.20
Vanilla extract 10ml $3.00 $0.30
Baking powder 8g $2.00 $0.02
Salt 4g $1.00 $0.01
Milk 150 ml $1.00 $0.15
Mascarpone Cheese 0.3 kg $8.00 $2.40
Mixed Berries (e.g., strawberries, blueberries, raspberries) 0.5 kg $7.00 $3.50
Total Cost ($) $50.00

Portion Cost $5.00
($)
Page 93 of 216
Name of dish: CARDAMOM-PISTACHIO CARROT CAKE(FAT-BASED)/OIL BASE) Portion # 12

$6.00 Food Cost (%) 32.9%
Ingredients
Item Actual Cost
unit unit
Flour 0.6 kg $2.00 $1.20
Sugar 0.4 kg $1.50 $0.60
Egg 4 units $0.50 $2.00
Vegetable oil 0.3 kg $3.00 $0.90
Grated Carrot 0.4 kg $2.00 $0.80
Chopped Pistachios 0.2 kg $10.00 $2.00
Ground Cardamom 10 g $4.00 $0.04
Baking powder 8g $2.00 $0.02
Salt 4g $1.00 $0.01
Milk 150 ml $1.00 $0.15
Cream Cheese Frosting 0.4 kg $5.00 $2.00

Portion Cost $3.75
($)
Page 94 of 216
Name of dish:
LEMON CURD CHEESECAKE WITH LEMON JELLY TOPPING(Foam-Based)/Emulsified Sponge) Cake Category prepara Portion # 10
$8.00 Food Cost (%) 33.3%
Ingredients
Item Actual Cost
unit unit
Digestive Biscuits 0.4 kg $3.00 $1.20
Cream Cheese 0.5 kg $8.00 $4.00
Lemon Curd 0.3kg $6.00 $1.80
Butter 0.2 kg $5.00 $1.00
Gelatin 20 g $3.00 $0.06
Lemon Jelly Powder 50 g $2.00 $0.10
Lemon Juice 100 ml $2.00 $0.20
Whipped Cream (optional) 0.3 kg $3.00 $0.90

Portion Cost $5.50
($)
Page 95 of 216
Name of dish: Apple Pie Portion # 8

$4.00 Food Cost (%) 33.0%
Ingredients
Item Actual Cost
unit unit
Cake Flour 0.4 kg $4.00 $1.60
Sugar 0.4 kg $2.00 $0.80
Egg white 12 units $0.50 $6.00
Cream of Tartar 5 kg $4.00 $0.02
Vanilla Extract 10 ml $3.00 $0.30
Salt 3g $1.00 $0.01
Strawberries 0.4 kg $4.00 $2.00
Sugar (for poaching) 0.2 kg $2.00 $0.40
Lemon Juice 50 ml $2.00 $0.10
Whipped Cream (optional) 0.03kg $3.00 $0.90

Portion Cost $5.00
($)
Page 96 of 216
Assessment Task 2: Practical observations 1 - Workflow Plan – Prepare and Decorate
Cakes
PART C – You will need to complete a workflow plan using this template for all of the four practical instances ie.
for the preparation of all four types of cakes.
Student name: Group Name:
Communication
Time Task (Description & Priority) Equipment & WHS
(With Who, About What?)
Preheat oven to 180°C. (Priority: High) Oven
Grease and flour cake pans. (Priority: High)
Communicate with group
Cake pans
Measure and sift flour, baking powder, and salt. (Priority: Medium) members about dividing
Cream butter and sugar until light and fluffy. (Priority: High) Mixing bowls tasks and coordinating oven
Add eggs one at a time, mixing well after each addition. (Priority: High)mixer
Electric
Alternate adding dry ingredients and milk to the batter. (Priority: Medium) usage.
Measuring
Pour batter into prepared pans and smooth the tops. (Priority: High)
cups and spoons
Siftercomes Communicate with
Bake for 25-30 minutes or until a toothpick inserted into the center
out clean. (Priority: High) Spatula supervisor or teacher about
Allow cakes to cool completely before frosting. (Priority: High)
Cooling racks any safety concerns
Oven mitts regarding oven operation.
Grease and line cake pan with parchment paper. (Priority: High)
Cake pan
Coordinate with group
Zest and juice lemons. (Priority: Medium)
Cream butter and sugar until light and fluffy. (Priority: High) Mixing bowls members for lemon zest
Add eggs one at a time, mixing well after each addition. (Priority: High)Electric mixer
Fold in dry ingredients, lemon zest, and milk. (Priority: Medium) and juice preparation.
Pour batter into prepared pan and smooth the top. (Priority: High) Measuring cups and spoons
Bake for 30-35 minutes or until golden and a skewer comes out clean.Zester
Communicate with
(Priority: High)While the cake is still warm, prepare the lemon drizzle syrup and
pour over the cake. (Priority: Medium)
Juicer supervisor or teacher
Spatula about proper handling of
Cooling rack
Oven mitts hot syrup.
Grease and line cake pans with parchment paper. (Priority: High) Coordinate with group
Cake pans
Grate carrots and drain crushed pineapple. (Priority: Medium)
Mixing bowls members for carrot grating
Mix dry ingredients including flour, baking powder, salt, and cinnamon.
(Priority: Medium) Electric mixer and pineapple draining.
Cream butter and sugar until light and fluffy. (Priority: High) Measuring cups and spoons Communicate with
Grater
Add eggs one at a time, mixing well after each addition. (Priority: High)
Fold in dry ingredients, grated carrots, pineapple, and chopped Strainer
walnuts. supervisor or teacher about
(Priority: Medium)
Pour batter into prepared pans and smooth the tops. (Priority:
Spatula
High) racks
proper handling of hot pans.
Cooling
Bake for 35-40 minutes or until a toothpick inserted into the center comes
out clean. (Priority: High)
Oven mitts
Preheat oven to 180°C. (Priority: High) Oven Coordinate with group members for
Grease and flour cake pans. (Priority: High) ingredient preparation and oven usage.
Measure and sift dry ingredients including flour, cocoa powder, Cake pans
baking Communicate with supervisor or
powder, and salt. (Priority: Medium) Mixing bowls
Cream butter and sugar until light and fluffy. (Priority: High) Electric mixer teacher about any safety concerns
Add eggs one at a time, mixing well after each addition. (Priority: High) during mixing and baking.
Measuring cups
Alternate adding dry ingredients and milk to the batter. (Priority: Medium)
and spoons
Pour batter into prepared pans and smooth the tops. (Priority: Sifter
High)
Spatula
Bake for 30-35 minutes or until a toothpick inserted into the center comes
out clean. (Priority: High)
Allow cakes to cool completely before frosting. (Priority: High)
Cooling racks
Oven mitts
Page 97 of 216
Cakes
Include: Equipment, Storage, Wastage, Temperature

Time End of Service Procedures/Reporting
control, Communication
From:
Equipment:
5:00 PM: Check all equipment to ensure it is turned off and cleaned.
5:15 PM: Conduct visual inspection for damage or maintenance needs.
Storage:
5:30 PM: Properly store unused ingredients or pastries in designated areas.

5:45 PM: Label and organize storage areas.
Wastage:
6:00 PM: Document any wastage of ingredients or finished products.

6:15 PM: Analyze reasons for wastage and identify areas for improvement.
To:
Temperature Control:
6:30 PM: Verify temperature controls for ovens, refrigerators, and freezers.
6:45 PM: Record temperature logs as required.
Communication:
7:00 PM: Report issues encountered during service to management.

7:15 PM: Communicate deviations from standard procedures and actions taken.
End of Service Debrief Include: What worked or didn’t? Where & how to improve next time?
What worked or didn’t?:
7:30 PM: Identify successful aspects of the service period.

7:45 PM: Highlight challenges or areas that need improvement.
Where & how to improve next time:
8:00 PM: Discuss specific areas for improvement based on debrief analysis.
8:15 PM: Propose solutions or strategies to address identified issues.
8:30 PM: Assign responsibilities for implementing improvements and set timelines for follow-up
actions.
Page 98 of 216
PART D - TRAINER/ASSESSOR OBSERVATION CHECKLIST (SR REFERS TO STANDARD RECIPES)
Assessment Criteria SR 1 SR 2 SR 3 SR 4
1. Can the student confirm both food preparation (mise-en-place) and production requirements from looking at the recipe and other
relevant information. ✔✔✔✔
2. Can the student calculate ingredient amounts using the Standard Recipe Card following assessment instructions.
✔✔✔✔
3. Can the student identify and select ingredients from respective storage facilities according to recipe, quality, freshness and stock
rotation requirements (ie. FIFO) ensuring food safety and quality standards are met. ✔✔✔✔
4. Can the student select types/ size of equipment suitable for requirements ensuring cleanliness and assemble safely before use.
✔✔✔✔
5. Can the student use equipment safely and hygienically according to manufacturer’s instructions.
✔✔✔✔
6. Is the student able to sort and assemble ingredients according to food production (preparation and decorate cake) sequencing
(refer to workflow plan). ✔✔✔✔
7. Is the student able to weigh and measure wet and dry ingredients, create portions and quantities needed according to recipe
requirements. ✔✔✔✔
8. Can the student prepare yeast-based dough to correct consistency and shape as per recipe requirements.
✔✔✔✔
9. Can the student demonstrate the ability to minimise waste to maximise profitability of the cake item prepared and decorated.
✔✔✔✔
10. Is the student able to use the appropriate cookery method (s) for the cake item prepared and/ or filled and decorated to achieve
desired product characteristics. ✔✔✔✔
11. Can the student follow the recipe and make food quality adjustments (within scope of responsibility).
✔✔✔✔
12. Can the student select and apply baking conditions ie. required oven temperature/time etc for the food item and cool as per recipe
requirements to retain optimum freshness and cake characteristics. ✔✔✔✔
Page 99 of 216
13. Is the student able to enhance appearance and taste of the cake using suitable fillings, icings and decorations.
✔✔✔✔
14. Can the student apply the icing to the cake ensuring a smooth and seamless finish.
✔✔✔✔
15. Can the student visually evaluate the finished cake product using quality indicators and adjust presentation before display to
ensure appealing to the eye. ✔✔✔✔
16. Can the student use suitable service-ware to attractively present the cake according to organisational standards.
✔✔✔✔
17. Can the student display the cake item in appropriate environmental conditions to retain optimum freshness and product
characteristics. ✔✔✔✔
18. Can the student store the cake item and re-usable by products in appropriate environmental conditions to ensure food safety and
to optimise shelf-life. ✔✔✔✔
19. Can the student produce and decorate the cake item following procedures for food safety practices when handling, storing and
displaying food. ✔✔✔✔
20. Is the student able to respond to special customer dietary requirements and requests.
✔✔✔✔
21. Can the student produce and decorate a quality cake item within commercial time constraints.
✔✔✔✔
22. Is the student able to clean work area and dispose of or store surplus and re-usable by-products according to relevant
organisational procedures, environmental requirements and cost reduction initiatives. ✔✔✔✔
23. Can the student complete the recipe checklist, standard recipe card and workflow plan to support the preparation, decoration,
storage and display of the cake item. ✔✔✔✔
Page 100 of 216

Was this a
resubmission?
Practical observations 1: Prepare and ☐ Satisfactory (S)

☐ Yes ☐ No
Decorate Cakes ☐ Not Satisfactory (NS)
ASSESSOR FEEDBACK
Assessor Signature:
Page 101 of 216

Students:
Student Name:
Unit:
Assessment Task 3: Practical observations 2 - Prepare and Decorate Pastries
STUDENT DECLARATION

assessment will be charged to me
 I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student Signature:
Please Note: The above must be completed in full before your assessment work is assessed.
Page 102 of 216

TASK SUMMARY:
unit of competency:
You will be required to satisfactorily complete all tasks outlined in the instructions section for this unit of
• Part D – Trainer/ Assessor Observation Checklist.
The observation checklist found in this section provides key points which will be addressed for the practical
instance when preparing the four (4) different types of pastries. Your trainer/ assessor will:
• observe you using the observation checklist as a guide when preparing and decorating the pastries
• place a tick (√) – satisfactory performance or cross (x) – unsatisfactory performance in the box
provided against each assessment criteria in the observation checklist

goods)
Information)
goods)
Storage of Cakes, Pastries, Breads and Desserts (Appendix 6)
 Nutrition Information Panel (Appendix 7)
 Access to the website, www.sciencedirect.com (Pastry – an overview)
Page 103 of 216


All observations (ie. four practical instances) for the unit

 SITHCCC041 - Produce cakes, pastries and breads must be completed satisfactorily.
 All related documentation completed by you and the trainer/ assessor.
Your trainer/ assessor may ask you to prepare additional classical and contemporary pastries to, introduce you
to different types of recipes. For assessment purposes you are only required to complete the four (4) practical
instance as per the instructions in this section.
In the instance you are asked to prepare additional pastries, you will need to record the name (s) of the
additional recipes in the Student Notes section.
Page 104 of 216

INSTRUCTIONS
This assessment task requires you to use the skills and knowledge required to prepare four (4) different kinds
of pastries following standard recipes including calculate the cost of all recipes.
• present and decorate pastries using suitable fillings, icings in suitable service-ware and serve with
• display pastries, in appropriate conditions to retain optimum freshness and product characteristics
• store pastries, including re-usable by products in appropriate environmental conditions
• clean work area and dispose of/store surplus and re-usable food ingredients.
• use appropriate preparation and cookery processes
The recipe for each cake is available in the Training Kitchen Recipe Booklet. A copy will be provided to you by
the trainer/ assessor.
For each pastry, record the cookery method (s) applied, and the filling (s) and decoration (s) used in the Recipe
Checklist table.
Use the standard recipe card template provided for pastries you will prepare, to enter all details in the blank
fields, ie. record the ingredients you will use and to calculate the total cost involved in preparing them.
Each standard recipe cards must also represent the total amount of ingredients used, portion size (and
You will need to complete one (1) workflow plan for the preparation of all pastries. The workflow plan is
designed to assist you in recording the sequence of food preparation, production, storage and cleaning tasks.
Your trainer/ assessor must sight and approve the workflow plan before you can start any practical work.
Produce each of the above pastries:

NB. Part B: Produce cakes, pastries and breads for customers, will be assessed in the College Restaurant.
Page 105 of 216


PASTRY RECIPE 1: APPLE PIE(Short Sweet Paste)

Pastry Category Fillings Decorations
processes for pastries
Choux paste Adding fats and liquids Savoury - meringue

to dry ingredients
animal protein
savory paste ■ Fresh, preserved or
Chilling ingredients and dairy crystallized fruit
Puff pastry work surfaces
Vegetable Glazes*
■ Short Sweet Cutting, shaping and
pastry moulding Icings*
Kneading and handling Sweet - ■ Jellies
Chocolate Sprinkled icing sugar

fillings Cream ■ Whole or crushed
nuts
Custard
Preparing and using
pre-bake finishes and *Place a tick (√) alongside
■ Fresh or crystallised the item used and provide
decorations fruit and fruit purees brief details below. For
Resting cheese (s), types of fruit etc
Whole or crushed
Rolling nuts _____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 106 of 216

Assessment Task 3: Practical Observations 2 - Prepare and Decorate Pastries
PASTRY RECIPE 2: Aussie Meat Pie (Savoury Paste)


to dry ingredients
animal protein
■ savory paste Fresh, preserved or
Vegetable Glazes*
Short Sweet Cutting, shaping and
Kneading and handling Sweet - Jellies

fillings Cream Whole or crushed
nuts
Custard
Preparing and using
Fresh or crystallised the item used and provide
Whole or crushed
Rolling nuts _____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 107 of 216

PASTRY RECIPE 3: SALTED CARAMEL AND CHOCOLATE PROFITEROLES(CHOUX PASTE)

■ Choux paste Adding fats and liquids Savoury - meringue

to dry ingredients
animal protein
savory paste Fresh, preserved or
Vegetable Glazes*
■ Chocolate ■ Sprinkled icing sugar

fillings ■ Cream Whole or crushed
nuts
Custard
Preparing and using
Whole or crushed
Rolling nuts _____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 108 of 216

PASTRY RECIPE 4: 5-INGREDIENT BACON AND EGG QUICHES( Puff Paste)


to dry ingredients
animal protein
savory paste Fresh, preserved or
■ Puff pastry work surfaces
Vegetable Glazes*

fillings Cream Whole or crushed
nuts
Custard
Preparing and using
Whole or crushed
Rolling nuts _____________________
_____________________
and moulds _____________________
_____________________
_____________________
_____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 109 of 216

PART B – STANDARD RECIPE CARD - YOU ARE REQUIRED TO COMPLETE ONLY FOUR.
Refer below.
Page 110 of 216

Name of dish: Apple Pie Portion # 8

$4.00 Food Cost (%) 31.0%
Ingredients
Item Actual Cost
unit unit
Short Sweet Paste 0.5 kg $6.00 $3.00
Apples 1 kg $2.00 $2.00
Sugar 0.2 kg $1.00 $0.20
Cinnamon 10 g $3.00 $0.03
Lemon juice 50 ml $2.00 $0.10
Butter 50 g $8.00 $0.40

Portion Cost
($) $1.88
Page 111 of 216

Name of dish: Aussie Meat Pie Portion # 6 pie

$4.50 Food Cost (%) 29.2%
Ingredients
Item Actual Cost
unit unit
0.4 kg 0.4 kg $5.00 $2.00
0.3 kg 0.3 kg $8.00 $2.40
0.1 kg 0.1 kg $2.00 $0.20
250 ml 250 ml $1.50 $0.38
30 ml 30 ml $3.00 $0.10
50 g 50 g $2.00 $0.10
30 g 30 g $8.00 $0.24

Portion Cost
($) $2.00
Page 112 of 216

Name of dish: SALTED CARAMEL AND CHOCOLATE PROFITEROLES(CHOUX PASTE) Portion # 12

$2.00 Food Cost (%) 30.0%
Ingredients
Item Actual Cost
unit unit
Choux Paste 0.2 kg $6.00 $1.20
Salted Caramel Sauce 100 ml $3.00 $0.30
Chocolate Ganache 100 g $10.00 $1.00
Whipped Cream 200 ml $2.50 $0.50

Portion Cost
($) $0.83
Page 113 of 216

Pastries
Name of dish: Bacon and Egg Quiches Portion # 6 quiches

$3.00 Food Cost (%) 31.3%
Ingredients
Item Actual Cost
unit unit
Puff Paste 0.3 kg $8.00 $2.40
Bacon 200 g $12.00 $2.40
Eggs 6 $0.30 $1.80

Cream 200 ml $2.00 $0.40

$1.33
Portion Cost
($)
Page 114 of 216

Pastries
PART C – You will need to complete a workflow plan using this template for all four (4) practical instances ie.
for the preparation of types of pastries.
Communication
9:00 Prepare dough for croissants (HighMixing bowls, flour, butter, Coordinate with team
AM Priority) rolling pin members about
ingredient quantities and
mixing instructions
10:30 Shape croissant dough and let it Baking sheets, parchment Communicate with team
AM proof (Medium Priority) paper members to ensure proper
shaping technique and
proofing time
12:00 Bake croissants (High Priority) Oven, baking trays Inform team members
PM about baking
temperature and time
1:00 Prepare dough for puff pastry (High Mixing bowls, flour, butter Coordinate with team
PM Priority) members about
ingredient quantities and
mixing instructions
2:30 Roll out puff pastry dough and layer with

Rolling pin, butter, pastry Communicate with team
PM butter (Medium Priority) scraper members to ensure even
rolling and layering
4:00 Shape puff pastry and let it chill Baking sheets, plastic wrap Inform team members about
PM (Medium Priority) shaping techniques and
chilling time
Page 115 of 216

Pastries

From:
Equipment:
Check all equipment to ensure it is turned off and properly cleaned.

Conduct a visual inspection to identify any damage or maintenance needs.
Storage:
Properly store any unused ingredients or prepared pastries in designated storage containers
or areas.
Ensure all storage areas are properly labeled and organized.
Wastage:
Document any wastage of ingredients or finished pastries.

To: Analyze reasons for wastage to identify areas for improvement in future production.
Temperature Control:
Verify that temperature controls for ovens, refrigerators, and freezers are set to appropriate
levels.
Record temperature logs as required by food safety regulations.
Communication:
From: Team members

To: Management or designated supervisor
Report any issues encountered during service, such as equipment malfunctions or ingredient
shortages.
Communicate any deviations from standard procedures and actions taken to address them.
What worked or didn't?
Identify successful aspects of the service period, such as efficient workflow, effective communication, or high-quality product
outcomes.
Highlight any challenges or areas that did not go as planned, such as equipment failures, ingredient shortages, or delays in
production.
Where & how to improve next time:
Discuss specific areas for improvement based on the debrief analysis.

Propose solutions or strategies to address identified issues, such as implementing additional training, adjusting workflow
procedures, or updating equipment maintenance schedules.
Assign responsibilities for implementing improvements and set timelines for follow-up actions.
Page 116 of 216

PART D - TRAINER/ ASSESSOR OBSERVATION CHECKLIST (SR REFERS TO STANDARD RECIPES)
relevant information. ✔✔✔✔
✔✔✔✔
rotation requirements (ie. FIFO) ensuring food safety and quality standards are met. ✔✔✔✔
✔✔✔✔
✔✔✔✔
6. Is the student able to sort and assemble ingredients according to food production (preparation and decorate pastry) sequencing
(refer to workflow plan). ✔✔✔✔
requirements. ✔✔✔✔
✔✔✔✔
9. Can the student demonstrate the ability to minimise waste to maximise profitability of the pastry item prepared and decorated.
✔✔✔✔
10. Is the student able to use the appropriate cookery method (s) for the pastry item prepared and/or filled and decorated to achieve
desired product characteristics. ✔✔✔✔
✔✔✔✔
requirements to retain optimum freshness and pastry characteristics. ✔✔✔✔
Page 117 of 216
13. Is the student able to enhance appearance and taste of the pastry using suitable fillings, icings and decorations.
✔✔✔✔
14. Can the student apply the icing to the pastry ensuring a smooth and seamless finish.
✔✔✔✔
15. Can the student visually evaluate the finished pastry product using quality indicators and adjust presentation before display to
ensure appealing to the eye. ✔✔✔✔
16. Can the student use suitable service-ware to attractively present the pastry according to organisational standards.
✔✔✔✔
17. Can the student display the pastry item in appropriate environmental conditions to retain optimum freshness and product
characteristics. ✔✔✔✔
18. Can the student store the pastry item and re-usable by products in appropriate environmental conditions to ensure food safety
and to optimise shelf-life. ✔✔✔✔
19. Can the student produce and decorate the pastry item following procedures for food safety practices when handling, storing and
displaying food. ✔✔✔✔
✔✔✔✔
21. Can the student produce and decorate a quality pastry item within commercial time constraints.
✔✔✔✔
organisational procedures, environmental requirements and cost-reduction initiatives. ✔✔✔✔
storage and display of the pastry item. ✔✔✔✔
Page 118 of 216

Was this a
resubmission?

☐ Yes ☐ No
Decorate Pastries ☐ Not Satisfactory (NS)
ASSESSOR FEEDBACK
Assessor Signature:
Page 119 of 216

Students:
Student Name:
Unit:
Assessment Task 4: Practical observations 3 - Prepare and Decorate Breads
STUDENT DECLARATION

assessment will be charged to me
 I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student Signature: .
Please Note: The above must be completed in full before your assessment work is assessed.
Page 120 of 216

Assessment Task 4: Practical observations 3: Prepare and Decorate Breads
TASK SUMMARY:
unit of competency:
instance when preparing and decorating five (5) breads. Your trainer/ assessor will:
• observe you using the observation checklist as a guide guide when preparing and decorating the
breads
• place a tick (√) – satisfactory performance or cross (x) – unsatisfactory performance in the box provided
against each assessment criteria in the observation checklist

 Access to Access to textbooks and other learning materials
goods)
Information)
goods)
 Storage of Cakes, Pastries, Breads and Desserts (Appendix 6) and Nutrition Information Panel (Appendix
7)
 Access to www.bakeinfo.co.nz (The Science of Bread Making)
Page 121 of 216


 All observations (Ie, Five

four
five practical instances) for the unit, SITHCCC041 - Produce cakes, pastries and
breads, must be completed satisfactorily.
 All related documentation completed by you and the trainer/ assessor.
Your trainer/ assessor may ask you to prepare and decorate breads to, introduce you to different bread recipes.
For assessment purposes you are only required to complete four (4) instance as per the instructions in this
Five(5)
section.
In the instance you are asked to prepare and decorate additional bread recipes, you will need to record the
name(s) of the additional recipes in the Student Notes section.
Page 122 of 216

INSTRUCTIONS
This assessment task requires you to use the skills and knowledge required to prepare Five (5) different kinds
of breads following standard recipes including calculate the cost of all recipes.
• present and decorate breads using suitable fillings, icings in suitable service-ware and serve with
• display breads, in appropriate conditions to retain optimum freshness and product characteristics
• store breads, including re-usable by products in appropriate environmental conditions
• clean work area and dispose of/ store surplus and re-usable food ingredients.
The recipe for each type of bread is available in the Training Kitchen Recipe Booklet. A copy will be provided to
you by the trainer/ assessor.
Ensure that
• Oil as ingredient must be identified for the focaccia and flatbread.
• Butter as ingredient must be identified for the brioche and bread roll.
• Milk as ingredient must be identified for the brioche and bread roll.
• Sugar as ingredient must be identified for the brioche and bread roll
• Eggs as ingredient must be identified for the brioche.
For each bread recipe, record the cookery method (s) applied, and the filling (s) and decoration (s) used in the
Recipe Checklist table.
Use the standard recipe card templates provided for all breads you will prepare, to enter all details in the
blank fields, ie. record the ingredients you will use and to calculate the total cost involved in preparing them.
You will need to complete one (1) workflow plan for the preparation of all breads. The workflow plan is
designed to assist you in recording the sequence of preparation, production, storage and cleaning tasks. Your
trainer/ assessor must sight and approve the workflow plan before you can start any practical work.
Page 123 of 216

Produce all breads:

NB. Part B: Produce breads for customers, will be assessed in the College Restaurant.
Ensure to follow standard recipes to produce each of the following types of bread;
Bread rolls or Baguettes using basic dough
Brioche
Foccacia
Flat Bread
Sourdough
Page 124 of 216


BREAD RECIPE 1: SOUR DOUGH

Bread Category Fillings Decorations
processes for breads
Vegetables
bread rolls or Adding fats and liquids Plain flour Dust
baguettes using basic to dry ingredients Herbs
dough Oil
Chilling ingredients and Spices
work surfaces Seeds
Orange zest
brioche
moulding Dairy Products
Herbs
foccacia
Kneading and handling *Place a tick (√) alongside
the item used and provide
flat bread Preparing and handling brief details below. For
fillings example, colour, flavour
(s), types of seeds etc
sourdough Preparing and using
pre-bake finishes and
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
of finished products
and sifting dry
ingredients

and spreading
Page 125 of 216

BREAD RECIPE 2: Bread Rolls

Vegetables
dough Oil
work surfaces Seeds
Orange zest
brioche
Herbs
foccacia
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 126 of 216

BREAD RECIPE 3: BRIOCHE BUNS

Vegetables
dough Oil
work surfaces Seeds
Orange zest
brioche
Herbs
foccacia
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 127 of 216

BREAD RECIPE 4: ORANGE & ROSEMARY FOCACCIA

Vegetables
dough Oil
work surfaces Seeds
Orange zest
brioche
Herbs
foccacia
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 128 of 216

BREAD RECIPE 5: GARLIC FLATBREAD
Vegetables
dough Oil
work surfaces Seeds
Orange zest
brioche
Herbs
foccacia
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
Page 129 of 216

BREAD RECIPE 6: SOURDOUGH BAGUETTE
Vegetables
dough Oil
work surfaces Seeds
Orange zest
brioche
Herbs
foccacia
decorations _____________________
_____________________
Resting _____________________
_____________________
Rolling _____________________
_____________________
and moulds _____________________
_____________________
_____________________
and sifting dry
ingredients

and spreading
PART B – STANDARD RECIPE CARD (YOU ARE ONLY REQUIRED TO COMPLETE FIVE)
Refer below.
Page 130 of 216

Name of dish: Portion #
Total Cost: Portion size:
Portion Cost: Sales Price at:
Sales Price ($) Food Cost ($)
Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
Page 131 of 216

Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
Page 132 of 216

Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
Page 133 of 216

Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
Page 134 of 216

Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
Page 135 of 216

PART C – THE WORKFLOW PLAN You will need to complete a workflow plan using this template for all four (4)
practical instances ie. for the preparation of all bread types.
Communication
Page 136 of 216


From:
To:
Page 137 of 216

Assessment Criteria SR 1 SR 2 SR 3 SR 4 SR5

relevant information.
rotation requirements (ie. FIFO) ensuring food safety and quality standards are met.
6. Is the student able to sort and assemble ingredients according to food production (preparation and decorate bread) sequencing
(refer to workflow plan).
requirements.
9. Can the student demonstrate the ability to minimise waste to maximise profitability of the bread item prepared and decorated.
10. Is the student able to use the appropriate cookery method(s) for the bread item prepared and/ or filled and decorated to achieve
desired product characteristics.
requirements to retain optimum freshness and bread characteristics.
Page 138 of 216

Assessment Criteria SR 1 SR 2 SR 3 SR 4 SR5
13. Is the student able to enhance appearance and taste of the bread using suitable fillings, icings and decorations.
14. Can the student apply the icing to the bread ensuring a smooth and seamless finish.
15. Can the student visually evaluate the finished cake product using quality indicators and adjust presentation before display to
ensure appealing to the eye.
16. Can the student use suitable service-ware to attractively present the bread according to organisational standards.
17. Can the student display the bread item in appropriate environmental conditions to retain optimum freshness and product
characteristics.
18. Can the student store the bread item and re-usable by products in appropriate environmental conditions to ensure food safety and
to optimise shelf-life.
19. Can the student produce and decorate the bread item following procedures for food safety practices when handling, storing and
displaying food.
21. Can the student produce and decorate a quality bread item within commercial time constraints.
organisational procedures, environmental requirements and cost-reduction initiatives.
storage and display of the bread item.
Page 139 of 216

Was this a
resubmission?

☐ Yes ☐ No
Decorate Breads ☐ Not Satisfactory (NS)
ASSESSOR FEEDBACK
Assessor Signature:
Page 140 of 216

Students:
Student Name:
Student Id: Date of submission:
Unit:
 SITHPAT016 - Produce desserts
Assessment Task 5: Practical observations 4 - Produce desserts
STUDENT DECLARATION

Student Signature:
Page 141 of 216

Assessment Task 5: Practical observations 4 - Produce Desserts
TASK SUMMARY:
unit of competency:
• SITHPAT016 - Produce desserts

instance when producing all the desserts. Your trainer/ assessor will:
• observe you using the observation checklist as a guide when producing the desserts
• place a tick (√) – satisfactory performance or cross (x) – unsatisfactory performance in the box provided
against each assessment criteria in the observation checklist
 Access to textbooks and other learning materials ie. workplace policies and procedures
 Glossary (Appendix 1) and Cake Production (Appendix 2)
goods)
Information)
 Sponge Production Methods (Appendix 3) and An Introduction to Pastries (Appendix 4) and Fillings,
Decorations and Garnishes (Appendix 5)
 Storage of Cakes, Pastries, Breads and Desserts (Appendix 6) & Nutrition Information Panel (Appendix 7)
 Access to the websites, www.thebakerstake.com (The importance of freshness and preservation in baking
goods) and, www.sciencedirect.com (Pastry – an overview)
 Access to the website, www.taste.com.au (Top 50 Dessert Recipes)
Page 142 of 216


 All observations (ie. 13 practical instances) for the unit, SITHPAT016 - Produce desserts must be
completed satisfactorily.
 All related documentation completed by you and the trainer/assessor.
Your trainer/ assessor may ask you to prepare additional desserts to, introduce you to different types of dessert
recipes. For assessment purposes you are required to complete all instances as per the instructions in this
section.
In the instance you are asked to prepare additional desserts, you will need to record the name (s) of the
additional recipes in the Student Notes section.
Page 143 of 216

INSTRUCTIONS
This assessment task requires you to use the skills and knowledge required to follow standard and special
recipes to produce and present at least eight different desserts from the list below, including at least four hot
and four cold desserts:
 bavarois
 crème brulee
 crème caramel
 crêpes
 fritters
 meringues
 mousse
 panna cotta
 parfait
 pies
 poached or stewed fruit
 puddings
 soufflé
 tarts
Ensure to follow standard and special recipes to produce at least two different frozen components to be
included in any of the above eight desserts
Ensure that at least one of the hot and one of the cold desserts above are produced to meet different special
dietary requirements.
Produce and use each of the following sauces at least once when preparing above eight desserts (at least once
across production of the eight desserts):
 chocolate based sauces
 custards and crèmes
 fruit purées, sauces or coulis
 sabayon or foams
Ensure to user use each of the garnishes and decorations below at least once when preparing above
desserts (at least once across production of the eight desserts):
 fruits
 jellies
 tempered chocolate
 wafer or tuille
 nuts
Page 144 of 216

Refer to recipe booklet for the above sauces, garnishes and decorations.
You must demonstrate the ability to:

• produce hot and cold sauces to desired consistency and flavour
• present and decorate desserts using suitable accompaniments, decorations and garnishes in suitable
service-ware and serve with appropriate garnishes
• display desserts with appropriates sauces and garnishes, in appropriate conditions to retain optimum
• store desserts, including re-usable by products in appropriate environmental conditions
• clean work area and dispose of/ store surplus and re-usable food ingredients.
• following procedures for portion control and food safety practices when handling and storing desserts.
The recipe for each dessert is available in the Training Kitchen Recipe Booklet. A copy will be provided to you
by the trainer/ assessor.
For each dessert recipe, record the cookery method(s) applied, dietary requirements (where applicable) and
the accompaniments, decoration(s) and garnishes used in the Recipe Checklist table.
Use the standard recipe card template provided for ONLY eight (8) desserts you will prepare, to enter all
details in the blank fields, ie. record the ingredients you will use and to calculate the total cost involved in
preparing them.
You will need to complete one (1) workflow plan for the preparation of all desserts. The workflow plan is
designed to assist you in recording the sequence of preparation, production, storage and cleaning tasks. Your
trainer/ assessor must sight and approve the workflow plan before you can start any practical work.
During this assessment task, your trainer/assessor may ask questions to ensure you demonstrate you have
described above. Seek assistance form the trainer/assessor if you are unsure of anything.
 NB. Part B: Produce desserts within commercial time constraints that are consistent in quality, size, shape
and appearance will be assessed in the College Restaurant.
Page 145 of 216

PART A – RECIPE CHECKLISTS: Complete the Recipe Checklists below. Place a cross (x) or tick (√) where required and record all appropriate relevant information in the
space provided.
DESSERT RECIPE 1: CRÈME CARAMEL(COLD DESSERT)

Special Dietary
Dessert Category Method(s)& Process(s) of Cookery Sauces Garnishes and Expected Product
Requirements
(select at least 8) Applied (select all at least once) Decorations Characteristics
(select at least two)
Bavarois adding fats and liquids to dry chocolate based fruit appearance
gluten free
Crème Brûlée ingredients custard and crèmes* tempered colour
low kilojoule
Crème Caramel baking fruit purées, sauces chocolate consistency
chilling or coulis jellies* low sugar
Crêpes sugar free moisture
flambé sabayon or foams wafer or tuille content
panna cotta Type I Diabetes
freezing nuts shape
Fritters *Place a tick (√) alongside Type II Diabetes
poaching size
Meringues the item used and provide Vegan
Mousse reduction brief details below. For structure
*Place a tick (√)
selecting and example, colour, taste
Parfaits alongside the item used
preparing appropriate dessert flavour(s), types of fruit
Pies and provide brief details texture
moulds etc
below. For example,
poached or steaming colour, flavour(s), types
stewed fruit stewing* _____________________
of fruit etc
Puddings _____________________
stirring and aerating to achieve
_____________________
Soufflé required consistency and texture ___________________
_____________________
Tarts tempering chocolate ___________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
weighing/measuring _____________________
sifting dry ingredients
whisking, folding, piping and
spreading
*Tick (√) and circle the cookery method

applied
Page 146 of 216

DESSERT RECIPE 2: VANILLA AND COFFEE BAVAROIS(COLD DESSERT)

Special Dietary
Dessert Category Method(s)& Processe(s) of Cookery Sauces Garnishes and Expected Product
Requirements
gluten free
Crème Brûlée ingredients custard and crèmes* tempered color
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 147 of 216

DESSERT RECIPE 3: CREME BRÛLÉE (COLD DESSERT)

Special Dietary
Requirements
gluten free
Crème Brûlée ingredients custard and crèmes* tempered colour
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 148 of 216

DESSERT RECIPE 4: BASIC CREPES(HOT DESSERT)

Special Dietary
Requirements
Crème Brûlée ingredients custard and crèmes* tempered gluten free colour
low kilojoule
chilling or coulis jellies*
Crêpes low sugar moisture
panna cotta sugar free
freezing nuts shape
Fritters *Place a tick (√) alongside Type I Diabetes
poaching size
Meringues the item used and provide Type II Diabetes
Mousse reduction brief details below. For Vegan structure
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 149 of 216

DESSERT RECIPE 5: BANANA FRITTERS(HOT DESSERT)

Special Dietary
Dessert Category Method(s)& Process(s) of Cookery Sauces Garnishes and Expected Product
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 150 of 216

DESSERT RECIPE 6: MERINGUES(COLD DESSERT)

Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 151 of 216

DESSERT RECIPE 7: CHOCOLATE MOUSSE(COLD DESSERT)

Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 152 of 216

DESSERT RECIPE 8: PANNA COTTA(COLD DESSERT)

Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 153 of 216

DESSERT RECIPE 9: WALNUT PARFAIT(COLD DESSERT)

Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 154 of 216

DESSERT RECIPE 10: PECAN PIE(HOT DESSERT)
Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 155 of 216

DESSERT RECIPE 11: POACHED PEARS (HOT DESSERT)
Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 156 of 216

DESSERT RECIPE 12: Baked Rice Pudding (HOT DESSERT)
Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 157 of 216

DESSERT RECIPE 13: CHOCOLATE SOUFFLÉ (HOT DESSERT)

Special Dietary
Requirements
low kilojoule
freezing nuts shape
poaching size
*Place a tick (√)
moulds etc
below. For example,
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________
___________________
_____________________
spreading

applied
Page 158 of 216

DESSERT RECIPE 14: Apple Tarts (HOT DESSERT)
Special Dietary
Requirements
Bavarois adding fats and liquids to dry chocolate based fruit fat free appearance
Crème Brûlée ingredients custard and crèmes* tempered low carbohydrate colour
Crème Caramel baking fruit purées, sauces chocolate low fat consistency
Crêpes low gluten moisture
panna cotta gluten free
freezing nuts shape
Fritters *Place a tick (√) alongside low kilojoule
poaching size
Meringues the item used and provide low sugar
Mousse reduction brief details below. For sugar free structure
*Place a tick (√)
Parfaits alongside the item used Type I Diabetes
Pies and provide brief details Type II Diabetes texture
moulds etc
below. For example, Vegan
of fruit etc
Puddings _____________________
_____________________
_____________________
_____________________
___________________
stabilising _____________________ Substitute
___________________
_____________________ ingredients used:
sifting dry ingredients gluten free flour
whisking, folding, piping and yeast-free flour
spreading
non sugar
*Tick (√) and circle the cookery method sweeteners
applied
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Student Notes:
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Page 161 of 216
PART B – STANDARD RECIPE CARD (YOU ARE ONLY REQUIRED TO COMPLETE EIGHT)
Refer below.
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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Food Cost (%)

Ingredients
Item Actual Cost
unit unit
Total Cost ($)
Portion Cost
($)
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PART C – You will need to complete a workflow plan using this template for all ten (10) practical instances ie.
for the preparation of all desserts.
Communication
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From:
To:
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Assessment Criteria SR 1 SR 2 SR 3 SR 4 SR 5 SR 6 SR 7 SR 8 SR 9 SR 10 SR11 SR12 SR13 S14

1. Can the student confirm both food preparation (mise-en-place) and
production requirements from looking at the recipe and other relevant
information.
2. Can the student calculate ingredient amounts using the Standard Recipe
Card following assessment instructions.
3. Can the student identify and select ingredients from respective storage
facilities according to recipe, quality, freshness and stock rotation
requirements (ie. FIFO) ensuring food safety and quality standards are met.
4. Can the student select types/ size of equipment suitable for requirements
ensuring cleanliness and assemble safely before use.
5. Can the student use equipment safely and hygienically according to

manufacturer’s instructions.
6. Is the student able to sort and assemble ingredients according to food

production sequencing (refer to workflow plan).
7. Is the student able to weigh and measure wet and dry ingredients, create
portions and quantities needed according to recipe requirements and
quantity of desserts required.
8. Can the student produce produce dessert sauces of correct temperature,
consistency and flavour.
9. Can the student use thickening sauces which are suitable for sweet sauces.
10. Can the student follow the recipe and make food quality adjustments (within
scope of responsibility).
11. Can the student portion desserts to minimise waste and maximise yield and
profitability of the dessert item being prepared and decorated.
12. Is the student able to use accompaniments and garnishes which balance and
enhance the dessert’s taste and texture.
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Assessment Task 5: Practical observations 4: Produce Desserts
Assessment Criteria SR 1 SR 2 SR 3 SR 4 SR 5 SR 6 SR 7 SR 8 SR 9 SR 10 SR11 SR12 SR13 S14
13. Can the student select garnishes and decorations with flavours
and textures that complement desserts.
14. Can the student plate the dessert, accompaniments and
garnishes attractively, with artistic flair appropriately for the
dessert item and the occasion.
15. Is the student able to plate and decorate the dessert for
practicality of service, standard recipes and customer satisfaction.
16. Can the student visually evaluate the finished dessert using quality
indicators and adjust presentation before serving.
17. Can the student display the dessert with the appropriate sauces
and garnishes.
18. Can the student store the dessert and re-usable by products in
appropriate environmental conditions to ensure food safety and to
optimise shelf-life.
19. Is the student able to respond to special customer dietary

requirements and requests?
20. Can the student produce, the dessert, appropriate sauce, garnish
and serve within commercial time constraints.
21. Is the student able to clean work area and dispose of or store
surplus and re-usable by-products according to relevant
organisational procedures, environmental requirements and cost-
reduction initiatives.
22. Can the student complete the recipe checklist, standard recipe card
and workflow plan to support the preparation, decoration,
storage(with appropriate environmental conditions) and display of
the dessert item.
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Was this a
resubmission?
☐ Satisfactory (S)
Practical observations 4: Produce desserts ☐ Yes ☐ No
☐ Not Satisfactory (NS)
ASSESSOR FEEDBACK
Assessor Signature:
Page 175 of 216

Appendices
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Appendix 1: Glossary
Aeration - making bakery products more appetising, palatable and digestible by the incorporation of air and/or
gas, in one or more of the stages of production before baking. Air is introduced by the production of carbon
dioxide gas (CO2) from yeast or baking powder. The internal expansion of air and gas and the pressure of
steam during baking, all make a contribution to total aeration.
Albumen - one of many food proteins, found in the white of eggs.
All-in Process - all the ingredients are mixed together without any preliminary stages.
Bake Off – a term used by bakers to describe the operation of baking cakes after they have been prepared for
the oven.
Baking - to render bakery products suitable for human consumption and digestion by cooking in an oven at
correctly controlled temperatures.
Baking Powder -- any chemical or mixture of chemicals which, when moistened and heated, generates gas
(usually CO2) which will aerate bread and cakes. Ideally the residual salts of reaction should be tasteless and
without odour.
Baking Sheet – a metal plate on which buns, cakes, pastries and biscuits are baked. Generally. they have
three upturned sides and an open end. The open end will facilitate cleaning.
Basin - a round earthenware or plastic container used for making small quantities of icing.
Batch - the entire mixing of bread or cakes; the contents of the oven.
Batter - a soft, completed cake mixture. A very soft fermented mixture as for crumpets.
Bay - a well, made in a heap of flour and other dry materials to receive the liquid ingredients preparatory to
mixing.
Beat - the aeration of fat, sugar, eggs and other materials by beating together. This can be done by hand or by
machine.
Beater A hand-shaped implement which, when fixed to a machine, beats ingredients such as fat, sugar and
eggs.
Blanch - a term used to describe bringing anything to boiling point quickly. Used with vegetables prior to
freezing to slow microbial activity. The term blanch is also used to describe the easy removal of skins such as
from almond kernels.
Bowl - a rounded metal container used in the bakery for mixing, beating or whipping by hand. A bowl specially
made for a machine is known as a machine bowl.
Bun A small yeast fermented or chemically aerated, sweetened cake.
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Cake - refers generally to a baked mixture of fat, sugar, eggs and flour, with or without milk, baking powder, A
cake can be of any shape or size.
Cake Hoop - a metal ring which supports a cake during baking.
Cake Tins – a small or large metal shapes in which cakes are baked. They may be plain or fluted.
Centigrade - divided into 100 degrees Celsius (ºC), in which the freezing point is zero ºC and the boiling point
is 100 ºC.
Coat - to cover a cake or biscuit with almond paste and/or icing, fondant, cream or chocolate.
Constituent - a component part of the whole; one ingredient in a formula.
Cream - to beat fat and sugar or fat and flour together until light and fluffy. To add cream as a decoration of
filling to a baked cake. A common term used to describe all kinds of creams such as dairy cream, butter cream,
marshmallow cream, custard cream, etc.
Crepe – a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes.
Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes.
Cup Cakes - small cakes baked in crimped paper cups or cases.
Curdle - when fat, sugar and eggs are beaten together carefully, an emulsion is formed. If during the beating,
the eggs are added too quickly, or are too cold, or the initial creaming of the fat and sugar is not complete, then
the mixture will separate and lose its smooth consistency. Some aeration is lost when a mixture curdles.
Danish Pastry – is a multilayered, laminated sweet pastry. The concept was brought to Denmark by Austrian
bakers,
Decorate - to add fruits, nuts, sugar, etc. to cakes before baking for the purpose of decorating. This is known
as being oven-decorated or oven-finished. To add such decorating materials as the above, almond paste,
chocolate, cream or icing after baking, generally to make a pattern or a design. The word is given special
significance in describing artistic work in royal icing.
Deposit - the act of putting cake batter into hoops, pans, tins, etc., either by hand or by machine. The machine
used is known as a depositor.
Dessert - a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.
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Emulsion - a mixture of two fluids that normally would not mix, such as oil and water. This is done using an
emulsifier. An emulsifier is a product that will break down the oil and water to minute particles while under
pressure. For example, homogenised milk. If an emulsifying agent is used then the emulsion may become
permanent. Fat, sugar and eggs correctly beaten together form an emulsion, the lecithin in egg yolks being a
good emulsifying agent.
Essences - aromatic compounds used for flavouring confectionery. They can be natural or synthetic or blends
of both.
Fingers - small finger-shaped rolls, biscuits, meringues, sponge cakes.
Flan – a baked dish consisting of an open-topped pastry case with a savoury or sweet filling.
Fondant – a form of icing made by boiling sugar, water, glucose or a weak acid to about 115ºC; then agitating
when it is cool until it forms a mass of minute crystals. It is the reflection of light on the tiny crystals that explains
the gloss on correctly prepared fondant.
Fritter - is a portion of fruit, (or other ingredients, i.e. meat, seafood and vegetables) which have been battered
or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters can be both sweet
or savoury.
Frosting - a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched
with ingredients like butter, egg whites, cream cheese, or flavourings. It is used to coat or decorate baked
goods, such as cakes
Gelatine – is a translucent, colourless, flavourless food ingredient, commonly derived from collagen taken from
animal body parts. It is brittle when dry and gummy when moist.
Glycerine - colourless, odourless syrup with a sweet taste. It is soluble in water and alcohol. and because it is
highly hygroscopic it is used in cake mixings to delay staling.
Grease - to brush fat into cake tins or to smear fat over baking sheets.
High-Ratio Cakes - the term is used to describe cakes containing a high percentages of sugar and liquids
based on the weight of flour. Special flour and super glycerinated fats are used for this type of cake.
Hygroscopic - the power of attracting moisture. For example, glycerine is hygroscopic. Other examples are
icing sugar and bi-carb soda.
Icing The coating and decoration of a cake with royal or plastic icing. The term is also used to describe the
decoration of cakes with fondant, water icing, or fudge icing.
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Lecithin - a phosphorised fatty substance which has a great power as an emulsion stabiliser. Egg yolks and
soya beans are both rich in lecithin.
Macaroon – is a small cake or cookie, typically made from ground almonds, coconut or other nuts, with sugar
and sometimes flavourings, food colouring, glacé cherries, jam or a chocolate coating – or a combination of
these or other ingredients.
Meringue – is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines. It is
traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon,
vinegar, or cream of tartar.
Mousse - a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from
light and fluffy to creamy and thick, depending on preparation technique used. A mousse may be sweet or
savory.
Muffin - is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is
baked and then cooked on a griddle and a cupcake-like quick bread that is chemically leavened and then
baked in a mould.
Palette Knife - a thin, flat knife with a rounded end used for spreading icing and cake batter.
Pan – a broad, shallow baking tin.
Pancake – is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk
and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
Pastry – is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are
often described as bakers' confectionery.
Pie – is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or
savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar or sweetened vegetables. Savoury
pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
Pound Cakes - a term used to describe cakes made from 1 lb (500 gm) each of butter, sugar, eggs and flour.
The term is now often used for cakes baked in a round hoop or oblong tin such as Madeira, Genoa and cherry.
Pudding – a type of food that can be either a dessert or a savory dish that is part of the main meal.
Pre-gelatinised ( or soluble)Starch - is produced commercially by blowing a starch suspension onto stem

heated rotating rollers. Gelatinisation and drying take place and the dried material is then flaked or ground to
make a powder which when used swells in cold water to form a viscous paste.
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Recipe - an exact formula which will include the weights of the materials to be used for a particular type of
bread or confectionery. All other details such as temperature, times, yields, etc., will also be recorded.
Sandwich Tins - Round shallow metal tins in which sponge sandwiches are baked.
Savoy Bag - a triangular shaped bag made of cloth or a plastic material into which a tube is inserted. It is used
for piping meringue, sponge fingers and drops, soft biscuits, choux paste, etc., onto baking sheets. It is also
used to pipe cream on, or in, cakes and pastries.
Scraper - a small oblong piece of plastic material, with two corners rounded for scraping down mixing bowls.
The straight edge of the scraper can be used to smooth the side of a cake when coating with cream or butter
cream. The straight edge can also cut in many ways so that a pattern can be made in the coating,
Sieve – a utensil with a wire or nylon mesh through which dry materials are passed. Sieving removes coarse
particles, extraneous materials and also is a means of blending. Coarse sieves are used for the cleaning and
draining of fruit. A sieve can also be used for fluids or semifluids.
Slab Cake/Block Cake - plain or fruited cake baked in rectangular tins or frames. The slabs generally weigh
about 11/2 to 31/2 kg each according to whether they are plain or fruited.
Sodium Bicarbonate - the constituent of baking powder that liberates C02. The maximum is liberated when
the correct amount of acid is present.
Soft Flour - flour containing weak gluten.
Souffle – is a baked egg-based dish originating in France in the early eighteenth century. Combined with
various other ingredients it can be served as a savory main dish or sweetened as a dessert.
Sponge Fingers (also known as lady fingers) – are low density, dry, egg-based, sweet Boudoir Biscuits
roughly shaped like a large finger.
Strong Flour - flour containing strong stable gluten.
Strudel – is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century
throughout the Habsburg Empire. Strudel is part of Austrian cuisine.
Tart – is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The
pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-
based, sometimes with custard.
Trifle – is a dessert found in English and other cuisines. Made with fruit, a thin layer of sponge fingers
commonly soaked in sherry or another fortified wine, and custard. The contents of a trifle are highly
variable.
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Waffle – is a dish made from leavened batter or dough that is cooked between two plates that are patterned to
give a characteristic size, shape, and surface impression. There are many variations based on the type of
waffle iron and recipe used
Wash - to brush with egg, milk, water, before baking. To brush with a glaze after baking.
Water Brush - a soft-haired brush for washing cakes or pastries with water or other liquids before baking, or for
glazing after baking.
Whip - to rapidly aerate a sponge, meringue or cream by means of a hand or machine whisk.
Whisk - an implement made of wire used to whip sponges, meringues and cream by hand. A similar implement
is specially made to fix to a machine.
Yield -the calculated units from the total baked weight of a particular formula
Zabaglione (also known as Sabayon) - is an Italian custard dessert, made with egg yolks, sugar, and a sweet
wine. Some versions of the recipe incorporate spirits such as cognac. It is whipped to incorporate a large
amount of air.
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Appendix 2: Cake Production
Introduction
By definition, a cake is a ‘sweet baked’ product usually containing flour, sugar, eggs and fat. Other typical
ingredients are flavouring agents, liquids and leavening (or raising) agents, such as baking powder or baking
soda.
• Cakes are generally categorised by their main ingredient or flavouring. For example,
• Cheesecake
• Chocolate cake or raspberry cake
• Fruit cake, or by their ‘method of preparation:
• Mousse cake
• Chiffon cake
• Flourless cake.
Sponges
Sponges are made from three main ingredients – eggs, sugar and flour, with some containing a small amount
of butter as well.
Classically made sponges (Genoise) do not contain baking powder or baking soda; their volume and light
texture comes solely from the air, whipped into the egg and sugar solution.
Sponge cakes are almost always a:
• component of assembled decorated cakes and

• often a component of plated desserts.
Baking sponge cakes and variations is a basic skill that every cook should master. Not having a properly made
sponge affects not only the taste and mouth feel of the product but also its final appearance, as it will be harder
to decorate attractively.
Sponge cakes are classified by their preparation method. For example, the creaming method or foaming
method. Sponges that do not contain any leavening agents, typically the Genoise type, should be baked
immediately, or the bubbles will start to break.
Sponges should be partially cooled before removing them from the tray/ mould so that they retain their shape.
Sponge cakes freeze exceptionally well, even for weeks if wrapped properly.
Gateauxs and Tortes
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with liqueur and layered with
fillings, such as:
• butter cream
• fresh cream
• mousse
• ganache
• custards
• fruits and jellies.
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Fillings can also include pastries such as:
• Puff pastry
• Short pastry
• Choux pastry
• Meringue based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Modern Gateaux and Tortes finishing includes products which are:
• glazed
• masked
• sprayed
• covered/ coated with chocolate
• marzipan
• fresh cream
• icings
• butter creams.
Decorations should be suited to the texture of the cake, so that the customer can experience something
creamy, something crispy or crunchy and something fruity.
The Production Methods
The aim of each of the production methods is to form an emulsion, where all ingredients are dissolved and
evenly dispersed and able to incorporate air. For example,
Cake Products:
• Sugar batter method

• Flour batter method
• Blending method
• Two stage method
• Three stage method
• All in method
• Boiling method.
Sponge Products:
• Traditional Process
• Genoise
• Emulsified Process
• The delayed soda process
• Separated Sponges.
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Aeration methods
Several methods of aeration are used in cake making and often different methods are combined. Example of
types are:
Mechanical/Physical - this includes the creaming of fat and sugar, fat and flour, beating of mixtures, sifting of
flour, and whipped egg whites folded into the batter.
Chemical - this is produced by the addition of baking powder which is the mixture of an acid and an alkali.
When a liquid is added and warmth is applied, the two react and give off carbon dioxide (CO2) which is
entrapped in the structure of the cake. The most common baking powder is a mixture of on part bicarbonate of
soda (alkali) and two parts cream of an edible acid.
Combination - this is where a combination of mechanical/physical and chemical is used. Emulsified sponge
mixes and cake batters using the blend or all-in method are examples.
Cake Production methods
Sugar batter method - the fat and sugar are creamed together until light and fluffy. The warmed egg is added
in intervals (small additions) into the mixture, ensuing that with each addition the fat mixture is well creamed
and not separated. The conditioning of the egg is very important as curdling of the batter can occur at this
stage, mostly due to too cold egg.
Curdling is the breakdown of the emulsion, which is being formed, as the fat separates out from the liquid. The
egg should be warm. These are the consequences if the temperature is incorrect:
• Egg too cold – the fat hardens, air escapes and the mix curdles
• Egg too warm – the fat turns to oil, the air escapes and the mix curdles
• Egg added too fast – the mix becomes saturated, the air escapes and the mix curdles.
It may also be possible to add the eggs in a steady stream; care must be taken not to curdle the mixture. The
batter should have a soft and velvety texture, after all egg is added. The flour is sifted and gently mixed through
the batter, until it is clear and smooth. Do not over mix, as this would cause toughness.
Flour batter method - the fat is mixed with one third of the sifted flour until it is well creamed (+/-8 minutes),
ensuring that the entire batter is aerated by scraping the bowl down. The egg and sugar is whisk to a foam
(sponge), using a separate bowl. The egg and fat need to be of the same temperature and consistency before
they are combined (add some of the egg mixture into the fat to adjust consistency).
Carefully fold into the fat mixture the following: remainder of eggs, sifted flour and baking powder and lastly the
liquid. Each ingredient needs to be cleared in the batter, before adding the next ingredient. In order to avoid any
lumps it is vital to follow the sequence.
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The Blending method - does not require aeration or creaming of the fat with the sugar or the flour. The
aeration of the batter takes place towards the end of the mixing cycle, rather than being the first step, as in the
sugar or flour batter methods. One of the reasons for this is that the formula or recipe contains a high level of
added liquid in the form of milk, which replaces some of the egg.
When using the blending method, we rely on the fat, the egg white, and the small amount of gluten present to
hold the air, which is beaten in. As the structure formed by these ingredients is not necessarily very strong,
there is a limit to how much air they will trap. Therefore care is required to prevent over beating which could
break down the structure, losing most of the trapped air.
Baking powder is added to this formula to compensate for the lower aerating capacity of the batter; the extra
gas (CO2) which is given off in the oven, increases lift during baking.
The addition of glycerine to the batter increases the moisture retention (holding) of the baked cake, and acts as
an emulsifier in the batter by helping to hold in and combine the extra liquids with the fat.
There are two main variations of this method:

1. Two Stage method - mix all ingredients except the egg and any liquid to a smooth paste. Add remainder
ingredients (eggs and liquid) in intervals into the flour mix, and cream until light, 3 to 5 minutes.
2. Three Stage method: as above, add 1/2 of the flour quantity into the mix after initial creaming (3 minutes
on low speed), add the remainder of the flour and cream on low speed again.
Note: Blending methods are used to produce “High Ratio Cakes”, which are made using special shortening and
special cake flours. The special shortening and flours are used to produce sweeter and moister cakes, due to
the capability of the ingredients to take larger amounts of liquid and sugar, than possible with traditional
ingredients.
All in Method - this method is mostly used for the production of cheaper types of cakes, where the egg content
is replaced with baking powder and liquid, mostly HR – Cakes. This method is also very commonly used with
High Speed mixers. Ingredients are combined, scraped down and mixed for 6 - 7 minutes.
Boiled Method - this method is very suitable for producing high quality Genoise Sponges and Madeira Cakes.
It is very rarely used in manufacturing, due to the lack of capacity boiling some of the ingredients will have.
This method is considered the safest with a small list of trouble shooting. The boiling method is unsuitable for
the production of fruit cakes, because of the lightness of the sponge the fruit would sink to the bottom of the
product.
Heat the fat to 50ºC, add all the flour, stirring well until all the mixture is completely cleared. Whisk egg and
sugar to a stiff peak and incorporate into the flour-roux in 4 to 5 additions.
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Desired Cake Characteristics
What makes a customer purchase another product rather than the one produced by another? What
characteristics doe that other products have that the other does not?
The look of the product is the first stimulation that attracts a purchaser for the first time. Other characteristics
might be:
• colour
• mouth feel
• moisture content
• eating properties
Colour of the product - when the cake is finally removed from the oven, its colour is important to the visual
appeal of the product. Colour stimulates the senses and encourages the customer to purchase.
Appearance is about form and shape. It is important that all pieces have the same appearance.
Consistency and texture is about how it feels in the mouth when the customer is consuming the product.
Moisture content adds to the shelf life and mouth feel of the product.
Mouth feel and eating properties are sensory delights for the customer. If this is disappointing, then the
customer will not come back.
This is achieved by maintaining consistency of production.
During production nobody is allowed to move away from the given formula/ recipe, shape design. Recipes need
to be followed and each recipe should state the yield from each production run, defining weights and number of
units. To achieve this each product must be moulded the same and must all look the same.
Lining of moulds with paper lining helps to standardise this process. Pre formed paper moulds inside tinware
cuts the cost of cleaning after baking and makes post bake handling more convenient and easier. Using paper
lining makes it easier to handle product and helps with preserving moisture inside the cake after baking.
Sponge cake tins are not normally lined because they are light and not necessarily heavy except when larger
sizes are produces.
Cakes are usually heavier by nature and the paper lining helps to hold cake together when they are being
removed from the moulds. Heavy English style fruit cakes use the paper as insulation during the baking
process as the fruit is high in sugar and the insulation slows down the drying while allowing the heat to
penetrate to the centre of the cake. They can take 2- 3 hours to bake in a low temperature oven.
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Appendix 3: Sponge Production Methods
Introduction
Sponges are made from three main ingredients – eggs, sugar and flour, with some containing a small amount
of butter as well. Classically made sponges (Genoise) do not contain baking powder or baking soda; their
volume and light texture come solely from the air whipped into the egg and sugar solution.
Sponge cakes are almost always a:
• component of assembled decorated cakes and

• often a component of plated desserts.
Baking sponge cakes and variations is a basic skill that every cook should master. Not having a properly made
sponge affects not only the taste and mouth feel of the product but also its final appearance, as it will be harder
to decorate attractively.
Sponge cakes are classified by their preparation method, such as the creaming method or foaming
method.
Sponges that do not contain any leavening agents, eg. typically the Genoise type, should be baked
immediately, or the bubbles will start to break. Sponges should be partially cooled before unmoulding so that
they retain their shape better and also they aren’t so fragile when cooled off. Sponge cake freezes
exceptionally well, even for weeks if wrapped properly.
All weighing and mixing equipment must be free from grease. Wash all weighing and mixing equipment with hot
soapy water and rinse prior to use.
Preparation Methods
Traditional method (Orthodox Sponge) - a basic egg sponge with ingredient ratio of 2 parts egg; 1 part sugar;
1 part flour. The light texture is obtained by whisking the eggs and sugar together on a high speed, with the
flour carefully folded in last.
Nowadays some formulas contain small amounts of baking powder and also can contain some butter. The
eggs and sugar are warmed to 38ºC, which increases the foam stability, due to the egg protein. Then whisk on
top speed until a full foam (sabayon) is achieved. If the mixture is then whisk for a short time on medium speed
it will produce better and more stable foam, which in turn produces a better sponge.
The sifted flour is then carefully folded into the batter, ensuring not to lose the trapped air. Immediately the
batter is filled into baking dishes and baked for best results. Delays in baking of sponges often result in air loss
and poor volume.
Enriched method: (Genoise Sponge) – the Genoise Sponge, is the same as an orthodox sponge, but it
contains fat (up to 80% of the sugar weight).
The addition of fat increases the shelf-life and handling properties of the sponges.
Melted butter (+/- 30ºC) is folded into the traditional sponge after the sifted flour is incorporated. Ensure cooler
temperatures are used when adding the butter. If too hot the eggs will curdle.
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Appendix 3: Sponge Production Methods
Emulsified/stabilised sponges – these types are more widely produced and differ greatly in mixing technique
and handling properties.
For this formula, an all-in method is used, and as the name suggests, there is the addition of a stabiliser or
emulsifier. Unlike the orthodox sponge, this sponge can be made and stored, which is due to the stabilised
emulsion which retains its condition. The recipes usually contain water and proportions of baking powder.
Emulsifiers and stabilisers are available in powder or paste forms. The majority of them are based on lecithin
and lacto albumen. These emulsifiers enable normally incompatible substances such as water and the fat from
the egg yolk to combine and form an emulsion – a more evenly distribution of fat and water
Delayed Soda method: the baking powder ingredients are added after the sponge is aerated.
To achieve better aeration in the product: baking powder ingredients are not added at the same time. Liquids
are placed into a mixing bowl; dry ingredients including cream of tartar are sifted and added into the liquids.
This batter is then mixed until it is aerated.
Cream of tartar enhances the stability of the mix, as it conditions the protein in the eggs.
Bicarbonate of soda is mixed with cold water and then added on low speed to the batter, the bi-carb soda
should only be mixed with water just before it is added to the batter, otherwise it may looses the ability to aerate
the sponge. The batter needs to be baked immediately for best results.
Separated Sponges – in this method the eggs are separated. Both the yolks and the whites are whisked
separately with some of the sugar. These are then combined and the sifted flour is folded in.
When whisking egg yolk it is recommended to add some water to the yolk, as with the addition of liquid better
aeration takes place. Care must be taken not to over-whip the egg-whites, as it may results into egg-white
lumps (nests) in the batter.
Balance of ingredients
Formula balance is the term usually used with regard to the balance of ingredients.
To produce a good quality cake, the essential ingredients must be present in the proper proportions. Various
ingredients are tenderising agents–sugar, shortening and egg yolk. These counteract the toughening or binding
agents–flour, egg white and milk solids.
An unbalanced cake formula would produce either a tough cake or a crumbly textured cake.
In general it is recommended to use the same quantity of flour to sugar, with the exception of High Ratio
formulas where an additional 20% sugar can be used.
The density of a sponge is determent with the egg content. For example, the more egg compared, to flour and
sugar, is used the lighter the sponge.
Some formulas are made with equal parts of sugar, flour and eggs. These sponges are classified as heavy or
dense, but flour and sugar can be reduced to half or less of the egg quantity, which then produces lighter
sponges.
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Appendix 4: An Introduction to Pastries
The term, Pastry by definition is a mixture of wheat flour, fats, salt and water. Pastry comes available in several
forms or types.
Types of Pastry
There are several distinct varieties and mostly of European origin. For example,
• Short Pastry: Savoury and Sweet Pastry or Shortbread

• Puff or Flaky Pastry
• Choux Pastry. Varieties of Mediterranean and Middle Eastern origin:
• Phyllo
• Brik
• Kataifi.
These can all be classed in the short paste category.
Short Pastry
Short pastry doughs will have a short texture. This means that when they are mixed the dough can be pulled
apart easily rather than stretched until it broke.
Short pastry can be savoury or sweet. Savoury short pastry will contain fat up to 50% of the flour weight, salt
and water. Some enriched doughs can contain eggs that replace water content. Sweet short pastry
(traditionally shortbread) can be made from 2 separate formulas.
• 2:1:1 – 2 Flour: 1 Sugar: 1 Fat
• 3:2:1 – 3 Flour: 2 Sugar: 1 Fat.
Both of these formulas will use egg or water as a binding agent in the closing stages of mixing and can have an
aeration agent added to give a lighter eating texture.
Puff Pastry
Classical European style pastry that is dough of flour salt and water that has had fat incorporated in layers; this
process is referred to as lamination. Lamination is also used in sweet yeast dough production; eg. Danish,
Croissant.
Ingredients
Flour should be smooth, soft, and rich in starch with low gluten content. A part of the flour can be replaced by
cornflour. It should be well sieved with the flour and baking powder (if used). If the flour protein level is too high,
then the gluten which inevitably forms will reduce shortness to a greater degree than when low protein flour is
used. If the protein level is too low, then flow-out is possible, as some structural properties are still required.
Rice flour increases crispness and is usually found in shortbread recipes.
Sugar as a general rule must be fully dissolved during the mixing process. Undissolved sugar can have
undesirable effects on the product. It can produce a crust with a gritty texture and it can cause the appearance
of dark spots of caramelised sugar on the surface of the baked product.
Dissolved sugar also has an influence on the moisture level in the dough and has a gluten softening effect,
which prevents the over toughening of any gluten which is formed.
Fat is the ingredient with the major influence on both flavour and consistency. Shortbread can be made with
margarine or butter, or a mixture of both. With regard to consistency, Short pastry with a low fat content easily
becomes doughy and tough, as it has to have more milk or water to bind the flour. After baking it may shrink
and get hard quickly.
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Short pastry with too much fat, If the fat is too cold, a longer mixing time may be required. This is to prevent the
possibility that inadequate dispersion of the fat will allow formation of gluten from the uncoated flour particles.
If the fat is too warm and soft, oiliness could result, allowing the escape of the fat from the dough both before
and during baking. This would result in a dry and tough product.
Although butter shortbread has the better flavour, sometimes it is advisable to replace some of the butter with
margarine to extend the working time with the pastry, especially in warmer climates or in production areas with
high room temperatures. This is to handle the dough more successfully and to avoid excessive flour in the
pastry.
Replacing fats
When replacing margarine or shortening with butter it is vital to reformulate the recipe, to produce the similar
textured shortbread. The fat content of butter differs mostly to shortenings, which have a higher fat content. It is
recommended to check the fat content of a shortening prior to reformatting recipes.
Substituting Butter to Shortening:
1. Multiply the weight of the butter by 0.8: = total shortening.

2. Multiply weight of the butter by 0.15 = total addition of liquid (water or egg) eg. 1000 gm butter x 0.8 = 800
gm shortening eg. 1000 gm butter x 0.15 = 150 gm liquid addition.
Substituting Shortening to Butter
1. Multiply weight of the shortening by 1.20: = total butter

2. Multiply weight of the shortening by 0.15 = total liquid subtracted from other liquid (water or egg), eg. 1000
gm Shortening x 1.2 = 1200 gm butter eg. 1000 gm Shortening x 0.15 = 150 gm liquid subtracted.
Eggs - egg yolks assist the blending and binding of the ingredients. If used in larger quantities they can soften
the dough to piping consistency.
If the egg is too cold, then a longer mixing time may be required to bring the dough to a workable consistency.
Care must be taken so that the longer mixing time does not result in excessive gluten formation and
development as the barrier is forced or broken down.
The stability provided by the egg white does not cause toughness or shrinkage, as opposed to gluten, which
would have an adverse effect, ie. becomes very soft and oily, making it difficult to work with.
Soft, warm and oily fats are also unsuitable.
Baking powder is an optional ingredient and is used to open the texture of the pastry.
Water - eggs can be substituted with water but this will produce a less rich pastry.
Flavourings which may be used include salt, vanilla, lemon and cinnamon. The choice depends on the desired
end product.
Ground nuts and almond or cocoa can also be used.
Pastry made with butter should be produced the day prior to usage.
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Key points for Short pastry:
• Do not over mix or over handle

• Avoid excessive flour dusting
• Varying levels of moisture can affect consistency
• The temperature of ingredients should be held at 16 to 21ºC, which will assist in the mixing process and
consistency of the pastry and will avoid the formation of fat lumps.
• When adding scrap pastry, a maximum of up to 10% can be added to the virgin pastry.
Flour batter method
This method is the only method ensuring the complete dissolving of the sugar. Cream the fat and half the
quantity of flour. Then mix all the sugar and liquid and clear through and add remainder of flour and clear.
Methods of Production
The basic method for short pastry has some variations, each designed to prevent moisture coming into direct
contact with the flour, therefore producing a “short” pastry.
Rub-in method - the fat is rubbed into the flour, coating the flour grains, and preventing them from taking up
moisture thus preventing the formation of gluten. The liquids, sugar, etc. are then carefully incorporated to form
soft dough. Too much mixing, or the use of too much pressure at this stage, could result in the breakdown of
the fat barrier allowing moisture penetration.
Blending or creaming method - has variations in the way in which the fat is incorporated, but in each case the
objective remains unchanged. The fat and sugar are either creamed or blended to a paste. Then the liquids are
added carefully so that they become suspended and evenly dispersed. This dispersion enables the balance of
the flour to be added without coming into direct contact with them. Highly physically aerated formulae, such as
Viennese or biscuit dough, are capable of being piped or extruded, whereas a similar ratio of ingredients, made
up using the rub-in method, produces a dough which is capable of being rolled with a pin. Other influences
which dictate the final shortness of the product include the solvent or softening effect of sugar on gluten. It must
also be remembered that dissolving sugar creates liquid, and therefore sugar/moisture additions must be
controlled, and in the correct sequence.
Puff Pastry
Puff pastry is made up of hundreds of alternating layers of fat and dough. As the name implies, puff pastry will
puff up in the oven to produce a light flaky crisp type of product, it does not contain any leavening agent or
baking powder but can rise up to eight times of its original size.
The pastry is suitable for sweet and savoury products, as it does not contain any sugar.
Lamination aeration is the rolling and folding of pastry so that individual layers of fat and dough are formed. The
fat turns into oil when the pastry enters the oven; it keeps the layers of dough separate. The water in the dough
turns to steam and forces the layers of fat apart by its pressure. Ingredients
It is necessary to use medium strength flour, which will give a gluten structure of reasonable elasticity. Flour
with a high gluten protein level will produce a tough pastry, which is prone to breakdown of dough layers during
rolling and folding. This factor is of extreme importance when power rollers are used, as this process tends to
increase toughness.
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The best quality puff pastry is made using butter, due to the melt in the mouth quality, as butter has a low
melting point This, however, causes many handling problems due mainly to the low melting point of butter, and
its rather unstable consistency.
The use of weaker flour, resulting in dough of softer consistency may overcome this problem, but mostly tight
temperature control of the butter will adjust the consistency to be the same as the flour mixture.
Pastry fats and margarine which are made especially for puff pastry production, are produced from high melting
point oils and fats. They have good spreading and moulding characteristics (ie. they plasticise). The high
melting point slows down its absorption into the dough layers until they have begun to set.
The use of these fats enables the baker to produce pastries of attractive appearance, and good volume. The
only side effect is that there is often a waxy taste left in the cooked pastry (palate cling). This is due to the body
temperature in the mouth not being high enough to melt the fat in the crumb.
Margarine separates the layers of puff pastry dough and therefore it must be a margarine that is extremely
extendable, so that the layers can be reduced sufficiently in thickness to permit rapid expansion of the gluten.
The margarine must also be a non-sticky type that doesn’t penetrate the dough layers. If the margarine
penetrates the dough, the layers will be “shortened” and the puffing effect restricted.
Puff pastry margarine must also act as a frying medium because each dough layer is separated by a margarine
layer, and the heat of the oven causes the dough layers to fry which helps to produce the ideal crisp, flaky
texture
During this same process, the expanded gluten becomes shortened by the margarine, and this further improves
the flavour and texture of the finished pastry. As the flour starch gelatinises, it takes in melted fat, which stays in
the crumbs, producing soft eating quality.
Salt is mainly added to enhance the flavour and taste. It works stabilising on the gluten structure and it
increases the shelf life, as it suppresses bacteria activity. If the fat is already salted, further addition is usually
unnecessary.
Water is added to the pastry at the rate of approximately 50% the flour weight. This will vary according to the
water absorption rate of the flour. Water binds the dry ingredients together and enables the development of the
gluten in the flour. It provides a source of steam during baking to help make the pastry rise.
Colour
Yellow food colouring is sometimes used to improve the colour of the pastry; but puff pastry is usually made
without any colouring, as the pastry is usually egg washed prior to baking.
Lemon Juice, Vinegar or Cream of Tartar Acids are sometimes used to prevent natural discolouration of the
dough during storage.
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Methods of Making Puff Pastry
All production processes have one important factor in common–they depend for success on the separation of
dough layers by fat layers.
The main processes for making puff pastry are distinguished by the means by which the fat is incorporated.
These processes are:
• French and English roll-in method -flour/water dough are made and the fat is layered and rolled in,
following a specific process. This method is producing a pastry that is fine and even, it is mostly used
for products like Chaussons, vol au vents and Pithiviers.
• Scotch chop-in method - the fat is incorporated during the dough mixing process and is dispersed
roughly through the dough. This method produces a more flaky pastry, as compared to the above
method. It is only suitable where scrap pastry would normally be used, especially for pies, cream puffs
or fleurons.
• English method – consider the following steps:

1. Mix the dough ingredients until smooth.
2. Mould into a ball, cover and rest for 20 - 30 min (relaxes the dough – Proteolytic Enzyme action).
3. Prepare the fat to the same consistency as the dough.
4. Pin out the fat to a rectangle.
5. Pin out the dough to a rectangle 1/2 as long again as the fat and 3 - 4 cm wider, brush off any
flour.
6. Place the butter or pastry margarine on top of the dough.
7. Brush any flour of the dough which has no fat on it and fold it over onto the portion which is
covered with the fat.
8. Then fold the dough with the fat uppermost over.
9. Pin the dough out to +/- 5mm thickness and give the required number of half turns or book folds
with the appropriate rests in between turns.
• French method – Consider the following steps:

1. Mix the dough ingredients until smooth.
2. Mould into a ball, cut a cross on top, cover and rest for 20 - 30 Min (relaxes the dough - Proteolytic
Enzyme action).
3. Prepare the fat to the same consistency as the dough and shape it to a square.
4. Pull down the points forming the cross and pin out the dough to form a star or square, brush off
any flour.
5. Place the fat on top of the dough.
6. Brush off any flour of the dough flaps and fold them over onto the fat making sure to envelope
the fat in well.
7. Using a rolling pin carefully, with even pressure, roll out the dough into a rectangle.
8. Pin the dough out to +/-
5mm thickness and give the
required number of half
turns or book folds with the
appropriate rest in between
turns.
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Choux Pastry
The word ‘Choux’ is of French origin and means ‘Cabbage-like appearance’ due to the typical rough surface
texture.
Choux pastry, also known as ‘Cream Puff Pastry, has a wide application range. For example, it can be
deposited as fancy fine scroll, lattice, bulbs, fingers and a range of decorative units. It is used as a basis for
confections, gateaux, ornaments, as savoury cases for fish, meat and other fillings.
Due to the bland flavour characteristic of choux paste it can be used for containing an extensive range of plain,
fancy or decorative savoury and sweet fillings finished as single or multi-grouped units.
Choux paste also readily blends with a range of finishing materials. For example, fondant, glace icing,
chocolate, ganache icing sugar, slightly caramelised sugar syrup, prior to bake grated cheese, herbs and
spices may be used to enhance end product qualities. Cheese is often added into the mix for savoury products,
to enhance the flavour.
The production process for choux pastry is unique as in no other product, with the exception of boiled short
pastry, is the flour starch gelatinised prior to baking.
Ingredients
Choux pastry is made from four simple basic ingredients – water, fat, flour and egg.
Medium strength flour is most suitable, due to the protein content.
Butter is often recommended as the ideal fat for choux pastry; however, many choices are available. There is a
popular perception that the firm fats such as shortbread or pastry margarines produce a more stable batter,
which therefore results in better products, but these fats leave a fat cling to the palette, due to their high melting
points.
Water/Whole Milk are both used in a particular formula to:
• scale the flour

• partially gelatinise flour starch
• partially coagulate flour protein
• act as a moistening agent
• adjust choux mix consistency
• provide moisture generation during the baking process.
Whilst egg pulp is suitable, fresh eggs are considered ideal due to the greater stability of the albumen,
essential to the aeration process for this product. If frozen egg pulp is used, it needs to be used after thawing
and at a moderate temperature, for increased stability.
Eggs are essential because they provide:

• moisture especially for steam generation during the baking
• aeration to adjust paste consistency
• flavour and influence eating qualities
• structure and determine character of product
• base for both sweet and savoury type product.
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Chemical Aerating Agents
Baking powder can be used. Its importance is one of having a slight opening effect of produce structure. This
type of aerator (Ammonium bicarbonate) works well in choux paste, as long as it is used in precise amounts.
A disadvantage is that slight excess can cause internal discolouration, off odour, unpleasant eating quality and
distortion of goods.
Production Method
1. The water is brought to the boil with the fat.

2. The flour is then sieved and added to the boiling mixture, while on the heat, and is stirred in very quickly
to prevent lumps forming, this is known as a panada.
3. The mixture needs to be heated until a smooth shiny mass is formed, which leaves the sides of the
saucepan.
4. The cooking or heating (minimum 78oC to 80 ºC) of the choux paste is vital to gelatinise the starch, which
occurs when starch grains take up moisture; swell, burst and form a gel with the water (thicken).
5. The cooked choux paste should be removed from the stove as soon as it reaches the desired
temperature, to prevent burning.
6. The mixture should then be cooled to below 50ºC, on a table; by spreading it out to give a larger surface
area so that it cools quickly or by stirring it on slow speed in the mixer for a few minutes.
NB. The correct addition of egg is important, and should not be done too quickly, as complete incorporation at
each addition is critical.
The aim is to produce stable, but smooth dough with a ‘silky’ texture. It should be firm enough to retain its
shape when piped or deposited. Clean trays should only be very lightly greased. It is important that the base of
the product actually grips the tray.
Baking conditions vary with the product, however a moist environment is suited to products which require
maximum expansion. The baking conditions are controlled by covering the products during baking.
It is important that the oven is not opened until the product has set or coagulated, as this may cause the
product to collapse. Choux pastry can also be fried and at a temperature of 180°C. These items are called
beignets and are normally filled with sweet or savoury fillings and served hot with an accompanying sauce.
Choux pastry should be open inside with a dry outer shell. A small amount of water should remain inside the
shell to prevent brittleness and the possibility of cracking in storage.
Baked shells can be stored in a protected cool environment for up to one week, or may be deep frozen.
Freezing is best done soon after the product is baked as it is important to retain a percentage of moisture for
satisfactory results. Products which are very dry will crumble and break very easily when thawed.
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Savoury Short pastry
Savoury short pastry is mainly used for quiches, pies, biscuits, savoury tartlets and cheese fours. The
difference between sweet short pastries is the sugar content, which is little or none in savoury pastry.
Due to the softening effect of sugar, savoury pastry tends to have increased gluten development, which
increases the possibility of shrinkage during baking.
The main ingredients of savoury short pastry are fat and flour, usually at a ratio of: 2 fat to 3 Flour; or 1 fat to 2
flour. Other ingredients are eggs, salt, water or milk.
For best flavour savoury pastry is mostly or partly made with pig lard.
Methods of Savoury Pastry Production
The same recipe can be used for all of the following methods.
Boiled - this method produces a very brittle short pastry; traditionally it is used in the production of Pork Pies.
Water is boiled with salt and lard, ensuring that the fat is melted and then poured directly into the sifted flour
and mixed to a paste. Once the pastry has cooled, it is ready to use.
This method is only very rarely used, as the hot method makes a better pastry.
Hot - this method produces a shorter eating quality pastry than the boiled method. Rub the flour and fat into a
crumble.
Pour the boiling salted water mix over the flour and fat mixture, combine, then cool and use.
Cold – this method is considered the best and is used for Cornish Pasties, Quiches, Tartlets and Barquettes.
Rub lard and flour into a crumble, mix cold water and salt, pour onto fat and flour mixture and mix until cleared.
Strudel and Filo pastry
Filo pastry is believed to have originated in East Asia, but in modern times the Greeks have claimed it as their
own. A slight change by the Hungarians to the recipe formula and in the production method developed the
strudel pastry.
Strudel was made famous by the Austrians, who understood the production of specialty fillings and created
pastries, like no others.
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Production Method of Pastry
The basic water-pastry is made from medium to strong flour and water, with the addition of eggs, oil and/or
cornflour in some cases. The dough is mixed to full gluten development, well rested, and then stretched out to
wafer thickness, without breaking.
Although filo and strudel pastry are not exactly the same, they are interchangeable. Both of the pastries have
the same outcome, i.e. to produce a pastry similar to puff pastry - crisp and flaky when baked.
The difference between puff pastry and filo or strudel pastry is that the fat is brushed or sprayed onto the
stretched dough in comparison to rolling and folding the fat layers.
The principle of lamination aeration is the same as for puff pastry.
Today, a wide range of commercially produced filo pastry is readily available.
In the commercial manufacture of filo pastry the. extrusion method is used, followed by a cutting devise. Filo
pastry comes in paper thin leaves and is available fresh (refrigerated) or frozen, with excellent shelf-life to
several weeks in the refrigerator.
Ingredients
It is necessary to use medium to high strength flour, which gives a gluten structure of reasonable elasticity.
This is important, in order to be able to pull the pastry out, without breakage.
Water is added to a rate of approximately 50% of the flour weight, depending on the strength of the protein
content. Water binds all the dry ingredients and enables the development of gluten.
The addition of fat is recommended, as it retains the moisture in the pastry, so that the pastry does not dry too
quickly. Fat also softens the gluten strand, which enables the pastry to be pulled out paper thin.
The addition of eggs enhances the structure of the pastry when baked, due to the coagulation of proteins. It
provides moisture, elasticity and colour in the dough.
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Other ingredients include:
1. Lemon Juice: used to strengthen the gluten of the flour.

2. Salt: stabilises the gluten structure.
3. Corn flour: used to weaken the gluten structure to ease the pulling out of the pastry and for softer eating
qualities.
Pastry Handling Techniques
To stretch the pastry without tearing the following points should be followed:
1. The ideal pastry should be soft, covered with oil (prevents skinning) and lukewarm for the ease of
stretching.
2. Use lightly floured hands and surfaces to prevent sticking.
3. The pastry is usually rolled out first, and then stretched by laying it over the back of the hands (circulating
it in a horizontal motion).
4. When the paste is too large to handle it is placed onto a floured table cloth and anchored to a corner of
the table to ease the stretching.
5. It is again stretched carefully using the back of the hands until it is wafer thin.
6. The thicker ends are cut off, prior to adding the filling.
The scrap pastry can be used for dumplings in soups. Splitting or tearing is prevented by using lightly floured
hands and by working the paste quickly, to avoid drying out. All rings should be removed from the fingers to
reduce the possibility of snagging the paste.
Fillings in Pastries
Any food can be used as a filling in pastry. The base ingredient in the filling is normally cooked before it is
placed into the pastry. This is because the pastry may cook before the filling and that can be dangerous to
public health.
If the filling is cooked, the moisture must be stabilised before it is placed into the pastry.
The filling is stabilised by adding a starch based ingredient that will absorb the moisture and hold it in
suspension during the baking process.
Pastries with filling that contain high moisture content need to be cooked quickly so the filling does not boil
inside the pastry. If it boils inside the pastry, too much steam will be created and it will cause the pastry to break
open spoiling the visual affect of the finished product.
Savoury fillings include vegetables which need to be cooked before being placed into the pastry due to their
high water content.
Meat fillings need to be small enough pieces to be cooked by the penetrating heat before the pastry is cooked.
Cheese can be used as it is, but the cooking process will have an effect on the eating quality of the cheese.
Sweet Fillings include fruit which need to be cooked before being used as fillings since the water content will
spoil the pastry by making it soggy.
Sugar needs to be in a starch gel mix because as it is exposed to any moisture it will dissolve and add extra
moisture to the filling and also make pastry soggy.
The excessive moisture created by the dissolving sugar slows. baking of the bottom crust, induces premature
boiling of the filling during baking, and shortens the shelf life of the product.
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Appendix 5: Fillings, Decorations and Garnishes
Introduction
As mentioned in Appendix 4, fillings can be savoury or sweet. Savoury fillings for pies, samosas, curry puffs,
meat based or vegetarian. It is only limited by the imagination of the Patissier.
Requirements for fillings include:
• must be cooked
• must have moisture content controlled.
Pastry must cook before the filling boils out during the baking process.
Fillings for pies include: apple, plum, blackberry, gooseberry, cherry, red currant, blackcurrant, rhubarb and
dates.
The fruit filling should be 500grams of which not more than 60grams is juice. Alternatively, 250grams of solid
fruit and 120grams of juice thickened with pre-gelatinised starch could be used.
Additional ingredients may be added to enhance the flavour of the filling. These ingredients may include fruit
such as apple and rhubarb, dried fruit such as sultanas or use of spices such as ginger.
Pre-gelatinised starch, unsweetened canned apple, and the addition of sugar alone can result in a very wet and
sloppy filling which is not suitably stable as a pie or slice filling. The addition of pre-gelatinised "instant" starch
will produce a filling which remains stable under a wide range of conditions and temperatures.
Pre-gelatinised or soluble starch is produced commercially by blowing a starch suspension onto steam-heated
rotating rollers. Gelatinisation and drying take place and the dried material is then flaked or ground to make a
powder. The process ruptures the starch granules, without completely distorting them, so that they swell in cold
water to form a viscous paste. Because of this "instant" characteristic, great care is needed to prevent lumping
as moisture and starch come together. Ideally the starch should be dispersed into the sugar before moisture is
added.
Product evaluation
When evaluating covered sweet pies the following factors should be considered:
• Texture – a crisp but not tough pastry shell

• Pastry and filling should hold their shape when cut, i.e. apple or other fruit should not fall away from
the pastry
• Crumble should be crisp on top.
• Colour: pastry and crumble should have a golden-brown finish and the fruit mince should be dark brown
in colour.
• Taste: pastries should be sweet but not overpowering and the fruit mince should be rich with a complex
fruity, spicy flavour. Also, pie fillings should reflect the major fruit used and not be overpowered by
additional flavourings
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Fondant may be coloured and flavoured.
The value of fondant as a decorative medium lies in the attractive smooth glossy surface, which can be
retained on the cake surface when correctly applied.
There are several types of fondant and these are:
• Extra soft
• Soft
• Standard
• Hard fondant (must be handled with care to prevent the loss of gloss.
Having the correct temperature is a key factor in handling fondant.
Fondant consists of minute sucrose crystals suspended in saturated sugar syrup with sufficient invert sugar or
glucose to prevent the growth of crystals.
In preparing fondant for use it should be heated in water-jacket pans with the appropriate amount of stock syrup
to produce the desired consistency, because in this way there is less danger of overheating.
The temperature should not greatly exceed 38°C if a good gloss is to be retained. If overheated, the crystals
will redissolve and, on cooling, recrystallise into larger crystals, which do not reflect as much light, and the
result is that the gloss will be spoiled. If under-heated the fondant will not set firm but will be sticky and runny.
Overall, the fondant should therefore be heated carefully to no more than 39°C, stirred continuously, then
thinned down to the required consistency and used immediately.
Fondant Icing Is applied to many puff pastry items and can be applied thick or very thinly. The end result should
be that it has a shine and is touch dry when it cools to room temperature. This is achieved by correct
tempering.
Glaze is a term used to describe a covering that highlight a product to catch the eye of the consumer and
entice them to consume the product. A glaze should protect the product from things like migrating moisture
from inside the product and from outside air making the product soft. It will also add flavour and eye appeal to
the product.
Butter cream can be flavoured in many ways, either with alcohol, essences, fruit, nuts, nougat, chocolate etc. •
It is used to decorate or fill cakes, desserts, roulades and petit fours.
To lighten butter cream and increase the “melt in the mouth”, some butter may be replaced with copha, which
has a lower melting point. NB. “Split” butter cream can be tempered again, by warming over a water-bath.
Decorations can be many things. For example,
• Roasted nuts
• Items made of another ingredient like sugar and coloured non-pariels (sprinkles)
• Smaller baked pastry added to product after main product is baked.
Icing sugar sifted over baked pastries after they have been removed from the oven can be used as a glaze.
Icing sugar applied before baking will caramelise in the high baking temperature and leave an appealing shine
to the cooled product.
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Decorate cakes using fillings and coatings/icings and decorations according to standard recipes and/or
enterprise standards and/or customer requests.
Good decoration skills need to be practiced. For example,
• Spreading of cream requires even thickness all across the layer of sponge cake.
• Piping rosettes ie. single layer or double layer; all need to be the same size and the size needs to be in
balance with the size of the cake.
• Curling Chocolate is supported by properly tempered chocolate
• Enrobing is the action of applying a glaze (icing or ganache) to the exterior of a cake so that the coating
fully covers the outside of the cake. Correct temperatures need to be achieved because if the glaze is
too hot it will just fall off the cake and if it is too cold it will not run properly and the glaze will be too thick
when it sets.
Consistency of design
When decorating cakes, pastries and breads, certain considerations need to be taken account:
• symmetry
• consistency in size of decorations
• balance across the product.
• Gateaux: multiple layers of cake and filling that has been enrobed and decorated.
When designing decorations, you will need to consider the following:
• Is the product going to be sold in one piece?

• Is the product going to be served in house?
• Can the product be cut easily?
• When cut, will all the slices look the same?
• Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered.
Garnishes
A garnish can, be an add-on whose main purpose is decoration. However, carefully selected garnishes have
other functions too.
Garnishes can add important flavour, texture, and functional elements to the plating of a dessert, and can
enhance the enjoyment of the dish. Garnishes can also solve the problem of serving a frozen component (ice
cream or sorbet, for example) as part of a plated dessert. For example, if a scoop of ice cream is placed directly
onto the plate, it will start melting immediately, marring the presentation. But if the scoop of ice-cream is placed
onto an item, such as a cookie base, it will slow down the rate of melting, making it easier to serve, and
allowing the customer to enjoy and appreciate the effort spent on the presentation.
Other garnishes that can be used to help present a frozen component are:
• tuiles, which will also add visual, flavour, and texture (crunchy) elements
• sliced fruit
• meringue disk
• small cookie
• chocolate garnish
• crumbs (cake, crushed nuts, or brittle).
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Tuiles - these thin cookies can be shaped in numerous ways: with a stencil, spread onto a silicone baking
sheet; combed; piped; or spread onto a textured flexible baking mat and then shaped while still warm.
Meringues (hard) When making meringues, keep the ratio of sugar to egg whites 1.5-2 to 1. Meringues can be
made with the common or Swiss technique and must be dried in a low-temp oven for 12 to 36 hours.
Meringue can be piped into sticks, disks, or baskets such as those made to produce the classic French dessert
vacherin.
Sugar can be used to make garnishes using several different methods. For example,
Pulled sugar is prepared by cooking a sugar syrup to between 155°C and 160°C and then cooling, colouring,
folding, and stretching it into various shapes such as ribbons or bows. The same mixture can also be used to
make blown sugar garnishes, which are created by using a pump to create a balloon out of the slightly cooled
sugar syrup.
Blown sugar is used to make things such as fruits, with many other possibilities.
Bubble sugar is made by pouring liquid sugar onto a special type of paper and then lifting the paper and
allowing it to run down, creating a bubbly effect.
Caramelised sugar is a sugar syrup cooked to between 165°C and 185°C depending on how dark you want
the caramel to be.
Once cooled to the proper consistency, it can be used to make spun sugar, can be piped into shapes or sticks
or drizzled over the back of a bowl to make a “caramel cup”, or nuts can be dipped into the caramel and pulled
to create spikes.
Chocolate has many different applications. For example,
Too thick a chocolate garnish can overpower the dessert, so it must be delicate. In all cases, chocolate must be
correctly tempered, which will ensure a crisp texture and proper sheen.
Some garnishes that can be prepared are chocolate curls, fans, and cigarettes, formed by spreading a thin
layer of tempered chocolate onto a marble slab and then shaping once partially set.
Chocolate can also be piped into shapes, mixed with nuts and poured to form bark, or mixed with cream and
used for spherification to create chocolate caviar.
Marzipan and fondant can be rolled and cut out into shapes and figurines, or used for bases.
Dough and Pastry
Filo pastry can be buttered and layered, with flavours, such as nuts, seeds, cocoa powder, herbs, and spices,
added between layers. It can also be cut into shapes and made into cups, etc., and baked.
Kataifi dough (similar to filo pastry but in thin strands), is commonly brushed with butter before being baked.
Used extensively in the Middle East.
It can be tied into knots or baskets and baked off.
Bric dough comes in sheets and is brushed with water, baked with cinnamon sugar, and cut to make
interesting shapes. Another pastry used extensively in the Middle East.
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Puff pastry can be rolled into sheets and used as a base, cut and twisted to form straws and allumettes, etc.
Puff pastry also adds a textural component to desserts.
Choux paste can be piped or combed into long strands and dusted with seeds or nuts before baking.
Sprinkle grated hard cheese carefully onto a baking sheet and bake until crisp, approximately 5 to 10 minutes
at 175°C. The pieces can be broken into shards when cool.
Berries and other fruits can be used fresh or dried to make fruit leather or powders.
Dried fruit can be prepared by thinly slicing firm fruit and soaking in sugar syrup with lemon juice briefly before
drying in a low-temperature oven on a silicone baking sheet for several hours or in a dehydrator.
Candied zest is prepared by poaching citrus peels in sugar syrup and then cooling and coating in finely
granulated sugar.
Candied nuts and brittles are made by heating sugar syrup to the hard crack stage (148°C to 155°C and then
adding toasted nuts.
Nuts can also be chopped and cooked in a syrup to form a nut brittle, which can be broken into pieces or
ground to make a powder.
Rice or other noodles can be deep-fried briefly and tossed in cinnamon sugar.
A wide range of cookies, such as sugar cookies, shortbreads, etc., can be used as garnishes. Cookies can
also be made from sweet dough (Pâté Sucrée), tart dough, etc.
Different types of cakes and sponges, such as genoise, angel food, japonaise, joconde, and baumkuchen,
can be sliced thinly and cut into different shapes.
Dessert Sauces
Sauces enhance desserts by both their flavour and their appearance, just as savoury sauces enhance meats,
fish, and vegetables.
Crème anglaise, chocolate sauce, caramel sauce, and the many fruit sauces and coulis are the most versatile.
One or another of these sauces will complement nearly every dessert. Examples of dessert sauces include:
Caramel sauce: a proper caramel flavour is a delicate balance between sweetness and bitterness. As sugar
cooks and begins to change colour, a flavour change will occur. The darker the sugar, the more bitter it will
become. Depending on the application for the finished caramel, it can be made mild or strong. At this point, a
liquid is added. This liquid will serve several roles: it will stop the cooking process, it can add richness and
flavour, and it will soften the sauce. The fluidity of the finished sauce will depend on the amount of liquid added
to it, and the temperature it is served at.
Dairy products, such as cream, milk, or butter, will add richness; use water for a clear sauce; use fruit purées to
add different flavour elements.
Chocolate sauce: sometimes called fudge sauce, chocolate is generally made from cream (or milk), butter,
and chocolate, and can be served hot or cold. The proportion of each of the ingredients will affect the thickness
of the final product.
Compote: French for “mixture,” is cooked fruit served in its own cooking liquid, usually a sugar syrup.
Compotes can be made with fresh, frozen, or dried fruits, and served hot or cold.
Coulis: French for “strained liquid,” is most often an uncooked, strained purée. Flavours remain pure, and the
colours bright.
One of the drawbacks of using a coulis is that it may separate quickly when used as a plating sauce. It is best
to use à la minute.
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Crème Anglaise: French for “English custard,” is a rich, pourable custard sauce that can be served hot or cold
over cake, fruits, or other desserts. Made with eggs, sugar, and milk or cream, it is stirred over heat until it
thickens into a light sauce.
Vanilla is the classic flavouring, but coffee, spices, chocolate, or liqueurs can be added. With additional yolks
and heavy cream, it becomes the “custard” used for French ice cream and with additional yolks, gelatine,
whipped cream, and flavouring, it becomes Bavarian cream.
Curd: is creamy and fruit based, with citrus and berry flavours being the most popular. Made from fruit juices,
eggs, butter, and sugar cooked in a process similar to crème anglaise, curds can be thick, pourable sauces or
spreads.
Fruit butter is a spread made from whole fruits, cooked, reduced, and puréed (if you don’t want any chunks in
it) until very thick. It does not contain any butter; the term refers to the consistency.
Fruit sauce: is a fruit purée, cooked and thickened with a starch. It is normally served cold.
Hard sauce: This traditional sauce is served with Christmas pudding, or any steamed pudding, and is made by
combining butter, sugar, and flavourings, often liqueurs. It is normally piped into shapes and chilled, then
placed on the warm dessert just before serving.
Sabayon: is a mixture of egg yolks, flavouring, and sugar beaten over simmering water until thick, then beaten
until cool. It is traditionally flavoured with sweet white wine or liquor, then served over fresh fruit and grilled
(when it is called a gratin).
The Italian version of this is called a zabaglione and is flavoured with Madeira wine.
Whipped cream: is a very popular dessert topping and can be served plain, sweetened, or flavoured.
Crème Chantilly, is a combination of whipped cream, sugar, and vanilla.
Applying dessert sauces
Except in the case of some home-style or frozen desserts, sauces are usually not ladled over the dessert
because doing so would mar the appearance. Instead, the sauce is applied in a decorative fashion to the plate
rather than the dessert.
Many different styles of plate saucing are available.
Pouring a pool of sauce onto the plate is known as flooding. Although plate flooding often looks oldfashioned
today, it can still be a useful technique for many desserts.
Flooded plates can be made more attractive by applying a contrasting sauce and then blending or feathering
the two sauces decoratively with a pick or the end of a knife. For this technique to work, the two sauces should
be at about the same fluidity or consistency.
Rather than flooding the entire plate, it may be more appropriate for some desserts to apply a smaller pool of
sauce to the plate, as this avoids overwhelming the dessert with too much sauce.
A variation of the flooding technique is outlining, where a design is piped onto the plate with chocolate and
allowed to set. The spaces can then be flooded with colourful sauces. A squeeze bottle is useful for making
dots, lines, curves, and streaks of sauce in many patterns or just a spoon is needed to drizzle random patterns
of sauce onto a plate.
Another technique for saucing is applying a small amount of sauce and streaking it with a brush, an offset
spatula, or the back of a spoon.
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Sauces are a great way to highlight flavours. Choose ones that will create balance on the plate, not just for
colour, but with all the components. A tart berry sauce will complement a rich cheesecake or chocolate dessert
because sourness (acid) will cut through fat, making it taste lighter than it is.
A sweet sauce served with a sweet dessert will have the overall effect of hiding flavours in both. Hold back on
sweetness in order to intensify other flavours.
Many modern presentations may have a minimal amount of sauce. Sometimes this is done just for aesthetic
reasons and not for how it will complement the dessert. Think of the dessert, cake or pastry and the balance of
the components. This is the most important factor: flavour first, presentation second.
After flavour, the second-most-important element in the design of a great plated dessert is presentation.
Simple, clean designs work very well and are more challenging because every detail counts and flaws become
more apparent.
In order to appear appetizing, the dessert presentation must look effortless and harmonious, with each
component fitting together and contributing to the look and taste
Dessert Presentation
Customers love desserts, but not all customers will order them. In most restaurants, perhaps 50% of the
customers, at most, will have dessert.
A majority of customers are simply too full to order dessert, but they would welcome something a little sweet or
something to share.
Most customers who don’t order dessert might be interested if something light, refreshing, and intriguing were
offered. Therefore, when planning your dessert menu, include simpler, lighter options that will appeal to
customers with smaller appetites. For example, having a cheese platter or perhaps a savoury dessert are
popular options too.
There are two stages to the art of the baker or pastry chef: first, making and baking all the doughs, batters,
fillings, creams, and sauces (with the correct techniques); and second, assembling these components into
finished desserts and pastries.
The same principle is applied to plating dessert presentations.
A plated dessert is an arrangement of one or more components. For most desserts, all the components are
prepared well in advance. A plated dessert itself, however, is assembled à la minute (at the last minute). All the
components needed including mousses, meringues, ice creams and sorbets, cookies, dough, cake layers,
pastry cream, and dessert sauces are used to make a presentation that is more than the sum of its parts.
When planning for a plated dessert, there are five characteristics that should be considered. Three apply to
mouth feel and flavour, and are the most important: -
• Flavour
• Texture
• Temperature.
The other two are visual:
• Colour
• Shape.
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Flavours should enhance or complement each other, such as a caramel sauce served with roasted fruit, or offer
a pleasing contrast, as a tart flavour (lemon) paired with a sauce that is sweetened.
To achieve this, taste the components separately and then together to evaluate and make sure they work
together.
Plan for pleasing combinations of texture and temperature. If the main item is soft, such as a mousse or ice
cream, add a crisp or crunchy component such as small cookies or caramelized nuts for a texture contrast.
Temperature contrasts are also pleasing, such as a scoop of ice cream with a warm fruit tart.
Visually, a variety of colours and shapes can be attractive, but be careful not to include too much or the result
will come across as a jumble.
The dessert plate needs to be visually appealing. Through the balanced use of colour and shape, you can
present a dessert simply and elegantly.
Let the dessert item speak for itself.
For example, brown is a good colour, and a well-prepared dessert with a few shades of brown can look very
appealing. A traditional tarte tatin, needs little or no garnish to make it look appealing if the apples have been
caramelised properly.
All of these elements together create a palette from which an infinite number of combinations affect you
differently whenever you put food on your table.
Cooks/Chefs and, now more than ever, pastry chefs are always trying to push the senses to the limits in never-
before-thought-of ways, but the underlying principles that make food taste good are unchanged.
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Appendix 6: Storage of Cakes, Pastries, Breads and Desserts
Bakery products tend to be stable at room temperature. No special storage requirements need to be applied for
daily use. Any product that is to be served after the day of manufacture will need to be covered and protected
from outside contamination.
Products with cream filling will need to be kept chilled to stop microbial activity. Cream is considered a
potentially hazardous food. Cream patisserie can stand at room temperature for the day but must be discarded
and not.
Most bakery products are sold or used the same day that they are produced. If they are to be stored at room
temperature, store for a couple of days. For longer storage it is best to freeze/ refrigerate the baked product. If it
does not contain dairy products then it can be stored at room temperature.
Ensure all products are protected from the environment by being covered and/ or packaged thoroughly. When
food is chilled it can lose essential parts of the flavour. When storing product, it is always important to make
sure product is labelled and it is stored away from strong odours like onion or cleaning chemicals.
If freezing bakery products care must be taken not to squash them when wrapping. This will cause them to be
deformed when thawed out. When freezing be sure to label with the date of freezing and use the FIFO rule.
Also cover products carefully to avoid freezer burn.
The same principles apply for ingredients, ie. if potentially hazardous they must be refrigerated immediately
until use. Some ingredients may be frozen to extend shelf life but once thawed cannot be refrozen and thawed
again.
Maintain maximum eating quality, appearance and freshness
All bakery products will stale. Staling is the process where the optimum eating fades.
Staling can be in several forms:
• air passes through the product and dries the product out
• moisture from the air enters the product so it loses some of the eating quality
• crisp product goes soft. To maintain the eating quality of bakery items
• use as soon as possible
• cover to protect from environment
• keep chilled
• keep dry.
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Different methods for different product types
Bread: keep in plastic bags to prevent staling. Bread should not be kept in plastic bags at room temperature
too long as mould can grow with warmth and moisture. If bread is to be stored for long periods it is best to
freeze. Bread stales fastest when in the cool room for extended periods. Freezing is best Croissants will be
considered stale the next day when they lose crispness. After baking it is best to freeze if you wish to store
them for any period of time.
• Thawing is quick as they product is light

• Thaw best at room temperature.
Danish pastry: is best consumed on the day that it was produced. They can be stored and re heated at later
time, but eating quality is reduced.
Muffins:
• American style are best consumed on the day that they were produced
• English style is like bread and should be treated as such.
• Any yeast product is best consumed on the day that it was produced.
Gingerbreads can be stored for long periods if they are protected from the moisture in the air. (moisture makes
the product go soft.
Fillings and coating/icing, glazes and decorations for cakes
Butter creams - the most used butter creams are the following: Italian Butter cream, which is based on a
boiled meringue and butter. This method is very stable and has an excellent shelf-life and is easy to produce.
Fondant and butter mixture is not classified as an Italian meringue; it has poor eating qualities and is lacking
flavour and must be eaten immediately once prepared. It should not be frozen or refrigerated but kept at room
temperature for a short time.
German Butter cream is based on a Crème patisserie. This method is particular good as Crème patisserie is
standard for most producers of cakes and desserts, therefore it is excellent to use in emergencies.
Shelf-life is limited due to the egg content.
French Butter cream is based on a sabayon. It is difficult to make, due to the warming of the egg-mixture, this
when overheated coagulates and small egg lumps are visible in the cream. The butter cream is very light and
has particular good eating qualities it is very suitable to use for petit fours.
With all of these recipes it is important to cool the initial mix, before the butter is added. It should be of the same
temperature and consistency as the butter. If the mixture is too warm, the butter melts and it loses volume and
lightness.
If the mixture is too cold, the butter is hard and it does not combine with the base, it results in lumps of fat in the
mixture - it slits.
Butter cream products need to be stored in the refrigerator, but should be eaten at a temperature of 12ºC –
15ºC as its best.
Freshly baked cakes, muffins, pastries, biscuits and breads are best stored unfrosted. Allow to cool
completely, then remove from the baking container and place directly on a piece of plastic wrap.
DO NOT put them on a plate before enclosing in plastic wrap.
Tightly wrap the individual item in the plastic.
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Wrap unfrosted cake layers tightly in plastic wrap; be sure and secure the top, sides and bottom of the layers.
Then place the wrapped layers in a plastic zip-top bag and store on the kitchen counter at room temperature
for up to five days. If you need to keep unfrosted layers longer than that, freeze them.
For shorter periods, it is best not to refrigerate pastries as the moist air inside a fridge can affect the crispness
of the pastry's crust. After a day or two, though, the crust becomes a little less crisp, and the refrigerator helps
keep their freshness going for a little longer.
How long do bakery pastries last?
Most baked goods keep well at room temperature. Cookies and brownies (which can be stored in an air tight
containers for up to five days) as well as muffins, breads, and pastries (which will start to stale in two to three
days but will keep better here than anywhere else).
Storage Guidelines
Use the First-in, First-out (FIFO) system in all storage areas
• Date and rotate all items as you put them away, so the first items received (IN) are the first items used
(OUT).
• Store time/temperature controlled for potentially hazardous products in coolers immediately after
receiving them.
• Refrigerators should keep products cool at or below 5°C.
• Potentially hazardous products/ ingredients when preparing cakes, pastries, breads and desserts include
items like egg washes, whipped cream, icings, and fillings made with dairy products):
• Take only what you need out of refrigeration to begin a production job.
• Place highly perishable items back in refrigeration when called away.
• Return items to refrigeration as soon as you finish the job.
Store frozen products immediately after receiving them
• Freezers should hold foods frozen at or below -18 ° C.

• Thaw potentially hazardous items in refrigeration, never at room temperature.
• Check freezers and refrigerators for accurate holding temperatures.
NB. Store newly received products in manufacturers’ original packaging.
Refrigeration storage:
• In refrigerators, keep raw and baked products separated.

• Do not stack raw products, such as raw eggs or egg washes, above baked items, as they may drip onto
baked products and cross-contaminate them with harmful microorganisms, ie. bacteria.
• Keep raw products and baked products in separate coolers and freezers or on opposite sides of the
storage units.
NB. Store all bakery products off the floor at least 15cm. Place all open bags of ingredients in covered bins to
keep out rodents, insects and other pests.
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Appendix 7: Nutrition Information Panel
Nutrition Information panels are found on food labels and provide information on the average quantity of
energy in kilojoules or in kilojoules and kilocalories and these nutrients: protein. fat.
Nutritional Information
Servings per package:8 How many serves in the package
Serving size: 33g
Per serving Per 100g

Size of one serving
Energy 550kj 1680kg
Protein 2.4g 7.2g
Fat
Total 3.6g 11.0g
Saturated 1. 3g 4.1 g Tells how many nutrients per 100g of
Carbohydrate this food
Total 21.5g 55.1g
Sugars 10.1g 30.7g
Dietary Fibre 1.7g 5.1g
Sodium 20mg 70mg
Tells you how many nutrients per 33g
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Student Notes
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Re – Attempt Questions
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STUDENT A SSESSMENT

CLUSTER 4: CAKES AND DESSERTS

SITHCCC041 - PRODUCE CAKES, PASTRIES AND

SITHPAT016 - PRODUCE DESSERTS

SIT30821 Certificate III in Commercial Cookery

Student First Name

Student Last Name

Assessment Overview ...................................................................................................................................................................................4

Assessment Submission Instructions .............................................................................................................................................. 11

Assessment Plan ........................................................................................................................................................................................ 12

Assessment Cover Sheet – Assessment Task 1......................................................................................................................... 13

Assessment Task 1: Written questions ............................................................................................................................................... 14

Assessor Feedback Sheet – Assessment Task 1....................................................................................................................... 83

Assessment Cover Sheet – Assessment Task 2......................................................................................................................... 84

Assessment Task 2: Practical observations 1 - Prepare and Decorate Cakes .................................................................. 85

Assessor Feedback Sheet – Assessment Task 2.....................................................................................................................101

Assessment Cover Sheet – Assessment Task 3.......................................................................................................................102

Assessment Task 3: Practical observations 2 - Prepare and Decorate Pastries ............................................................103

Assessor Feedback Sheet – Assessment Task 3.....................................................................................................................119

Assessment Cover Sheet – Assessment Task 4.......................................................................................................................120

Assessment Task 4: Practical observations 3: Prepare and Decorate Breads ................................................................121

Assessor Feedback Sheet – Assessment Task 4.....................................................................................................................140

Assessment Cover Sheet – Assessment Task 5.......................................................................................................................141

Assessment Task 5: Practical observations 4 - Produce Desserts .......................................................................................142

Assessor Feedback Sheet – Assessment Task 5.....................................................................................................................175

Appendix 1: Glossary ..............................................................................................................................................................................177

Appendix 2: Cake Production .............................................................................................................................................................183

Appendix 3: Sponge Production Methods ..................................................................................................................................188

Appendix 4: An Introduction to Pastries ........................................................................................................................................190

Appendix 5: Fillings, Decorations and Garnishes ....................................................................................................................200

Appendix 6: Storage of Cakes, Pastries, Breads and Desserts ........................................................................................208

Appendix 7: Nutrition Information Panel ......................................................................................................................................211

• SITHCCC041 - Produce cakes, pastries and breads

About your assessments

Assessment Task About this task

Part A specifically relates to SITHPAT016 - Produce desserts

Part B specifically relates to SITHCCC041 - Produce cakes,

It also requires you to demonstrate the ability to:

• access standard recipes and select ingredients and all

The trainer/ assessor will complete the observation checklist (Part D)

Complete a standard recipe card template provided for all cake

During this assessment task, your trainer/ assessor may ask

It also requires you to demonstrate the ability to:

• access standard recipes and select ingredients and all

The trainer/ assessor will complete the observation checklist (Part D)

Complete a standard recipe card templates provided for all pastry

During this assessment task, your trainer/ assessor may ask

It also requires you to demonstrate the ability to:

• access standard recipes and select ingredients and all

The trainer/ assessor will complete the observation checklist (Part D)

Complete a standard recipe card template provided for all bread

During this assessment task, your trainer/ assessor may ask

It also requires you to demonstrate the ability to:

• access standard recipes and select ingredients and all

The recipe for each type of dessert is available in the Training

The trainer/ assessor will complete the observation checklist (Part D)

For each dessert recipe, you will need to complete a Recipe

Complete a standard recipe card template provided for eight (8)

During this assessment task, your trainer/ assessor may ask

How your assessments will be marked

Recognition of Prior Learning (RPL)

National Recognition / Credit Transfer

 Know what plagiarism is – refer to http://www.plagiarism.org/ for more information