SITHCCC019 Desserts Bread, Pastries Cakes Final v2

SITHCCC019 Produce cakes, pastries and breads V1.
1
SITHPAT006 Produce desserts
Assessment Activity
(Knowledge)
SITHCCC019
Produce cakes, pastries and breads
SITHPAT006
Produce desserts
Isha
STUDENT NAME
STUDENT ID. NUMBER 202067888
ASSESSOR NAME Yazad Gandhi
INDIVIDUAL
ASSESSMENT FINAL
RESULT ASSESSMENT C ¨ NYC ¨
ACTIVITY GRADE
RESULT
ASSESSOR FEEDBACK
I have received the Assessment Feedback on____________________________ (DATE) 24/8/21
STUDENTS SIGNATURE ISHA
ASSESSOR SIGNATURE DATE
Trainer Subject Resource: SITHPAT006 & SITHCCC019 v1.0 © Reece Thomas, 2019
SITHCCC019 Produce cakes, pastries and breads V1.1
DOCUMENT CONTROL
Version Date Author Comments
1.1 4th November 2016 Reece Thomas  Original
ASSESSMENT INSTRUCTIONS
PURPOSE OF THE ASSESSMENT TASK
Assessment Tool Examination

To demonstrate satisfactory completion of this Assessment Satisfactory Not Satisfactory
Task the learner must: (S) (NS)
Part A: All Short Answers Responses correctly ☐ ☐

answered
Part B: All True or False Statements correctly ☐ ☐
answered
This assessment First Attempt 2nd Attempt Extension – Date: / /
Overall Assessment Task Performance Satisfactory Not Satisfactory
(S) (NS)
Assessment Task 1: Examination ☐ ☐
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No ☒ No further information required
Yes Please Complete 2.

1. Provide details for the requirements and provisions for adjustment of assessment:
Resources required for this Assessment
Trainers and Assessors are required to ensure all learners have access to:
 The Food Act 1984

 Australia New Zealand Food Standards Code
 AAPoly’s Food Safety Plan (Licensed Venue: 488 Swanston Street)
 Policies and procedures used for managing food safety.
 Student Handout: Glossary of Industry Terms (Pastry Cakes and Yeast Goods)
 Student Handout: Glossary of Industry Terms (Desserts)
Instructions for Trainer and Assessors

This assessment task has to be conducted as per the Assessment Conditions:
In class ☐ In an Industry Workplace ☐ In a Simulated Industry Environment
Please read the following instructions carefully
 Attendance must be recorded in the Attendance Spreadsheet

 The assessment is to be completed according to the Assessment task instructions and
AAPoly’s Exam Rules
 This is an individual, closed book (or 2 pages A4 typed notes or no notes allowed).
 The Assessment must be completed in Blue or Black Pen
 Trainer and Assessor are to complete the Pre-Assessment Checklist before commencing the
Assessment process
Format: Examination
Assessment Overview
Part A: Short Answer Responses
Part B: True or False
Part A: 50 Marks
Total Marks Part B: 23 Marks
Total Marks: 83
Assessment Task Duration

1 ½ (1.5) Hour
Learner Evidence Submission Requirements
The completed and signed Assessment Tool
PRODUCE DESSERTS, CAKES, PASTRIES AND BREADS
ASSESSMENT ACTIVITY: EXAMINATION
PART A: SHORT ANSWER RESPONSES (30 MARKS)

1. Following are a range of pastry products, briefly describe these and list the
required basic pastry for each dish.
MENU EXAMPLES DESCRIPTION OF THE PRODUCT PASTRY REQUIRED
Baked desserts made from short crust pastry with Short crust
various fillings such as custard and topped with
fruits.
FRUIT TART
Ball of choux pastry with cream filling and covered Choux pastry
in chocolate
PROFITEROLES
An apple strudel is an Austrian pastry made with puff Puff pastry

APPLE STRUDEL pastry and mainly apple containing stew apples,
spices etc.
2. Briefly explain the production methods of the following pastes and list the
basic ingredients:
PASTRY INGREDIENTS PRODUCTION METHOD

Flour, egg, salt, sugar, water, Make a mixture of water, salt, sugar and
butter, butter in a pot and bring it to a boil.
CHOUX PASTRY Make sure the butter has dissolved.
Add plain flour to create a dough
(panada).
Cook out the panada on low heat for few
minutes
Let the mix cool. Add in eggs in the mix.
Slowly add eggs until it forms the paste
Bake at 200 degrees
Should be golden brown and hollow
inside
Flour, butter, sugar, eggs or Mix flour and butter till it is crumbly in
egg/water texture.
SWEET PASTRY Add sugar if the pastry is sweet and
liquid(eggs/milk/water).
Combine together with fingertips.
Always rest your pastry for 30mins.
Roll out with a rolling pin.
Then rest again before baking
3. List the ingredients and describe the production steps for a “basic” cake batter.
Ingredients: butter sugar egg and flour
Firstly the butter and the sugar is creamed together then the egg is added and emulsified.
The flour is folded in gently to retain the air that has been incorporated in the mix.
The mixture goes into a cake tin then baked at 175 degrees
4. List three (3) requirements for ‘Yeast’ to be active and describe the sources for
this requirement
Moisture(water or milk) , warmth (32-38 degrees) and food (sugar).
5. ‘Aeration of Pastry’: List and explain the three (3) forms of aeration as they
apply in pastry preparation and baking and provide one (1) product example
for each method:
Chemical aeration: using baking powder or baking soda that produces gas in the pastry.
Eg: cakes
Physical aeration: whipping and beating to introduce air in the product. Eg: meringue
Natural aeration: fermentation by yeast and sugar which makes the product rise. Eg:
bread
6. List four (4) types of common flours and provide an appropriate product
example for each.
Plain flour: sweet short pastry
Self raising flour: muffins
Bakers flour: cakes
Strong flour: bread
7. List five examples of cream and custard desserts.
Portuguese custard tarts
Vanilla custard slice
Strawberry and cream baked cheesecake
Golden syrup custard tart
Mini lemon cream eclairs
8. Provide one (1) menu example for each of the following dessert categories
and include suitable garnishes for each
CATEGORY MENU EXAMPLES GARNISHES
PUDDINGS Bread and butter pudding Icing sugar
PIES & TARTS Apple pie Cinnamon & icing sugar
Golden syrup and custard trifle

CREAM / CUSTARD BASED Whipped cream
Chocolate orange souffles Cocoa powder

SOUFFLÉS
Strawberry cheese cake crepe

CRÊPES Icing sugar
SORBET & ICE CREAMS Lemon sorbet Lemon zest
FRUIT PREPARATIONS Mix fruit bowl Fruit chaat masala
9. List the basic ingredients and the production method for making bread.
Ingredients : water, sugar, salt, flour, yeast
Mix water, sugar, salt, flour, yeast into a dough. Knead the dough to develop gluten. Rest the
dough to allow the yeast to rise. Knead it again to remove excessive CO2. After proofing it, knead
it again and shape it. Brush some milk on top to give it a nice crust . final prove to double the size
then bake at 200 degrees.
Water, sugar, salt , flour and yeast is mixed into a dough together.
The dough is kneaded to develop the gluten
Dough is allowed to rest so that yeast can rise.
After resting it is kneaded again to remove excessive carbon dioxide
Afterwards it kneaded into shape, and brushed with some milk on top to give it a crust.
Then it is baked at 200 degrees
10. Explain in your words the term ‘knocking back’ and why this process is used.
Punching or pressing down on the dough after it has risen.
It is used because it bursts the air bubbles in the dough and forces them to reform again.
11. Name three (3) different sauces which are suitable to accompany desserts,
provide a menu example and list the thickening agent used for each sauce
SAUCE THICKENING AGENT MENU EXAMPLE

USED
Corn starch Vanilla bean panna cotta with
fruit coulis raspberry coulis
Anglaise Egg yolk Chocolate cake with crème anglaise
12. Describe how leaf gelatine is prepared for use, stating the points of care.
Place the required amount of gelatine leaves in a shallow dish or tray with a flat bottom
Cover completely with cold water ensuring that leaves do not stick together
Soak for 5-6 minutes until leaves have softened completely; the more leaves, the long they will
take to soften
Remove the leaves from the water and squeeze out any moisture
Add th4e leaves to the liquid that is to be set, making sure that it is over 35 degrees
Once the gelatine has dissolved transfer the mixture to your desired container and leave to set in
the fridge
TIPS: Do not leave gleatine to soak in the water for too long as it will diminish its setting
properties.
When adding gelatine to a liquid make sure that it is not boiling as it will also diminish its
setting properties
Gelatine can be melted down ad reset two or three times as long as it is not overheated.
13.List five (5) hygiene requirements for the preparation of desserts, cakes, pastries
and bread.
Do not work when unwell
Wash hands thoroughly with soap and water after visiting toilet and before handling food
Prepare raw and cooked/ready-to-eat food separately to avoid cross-contamination
Use Clean gloves and a separate set of utensils when handing raw and cooked/ready-to-eat
food.
Do not handle cooked/ready-to-eat food with bare hands
14.List six (6) products for the correct storage, including temperatures of desserts,
sauces, cakes and pastry products in order to maintain its quality characteristics.
Vanilla ice cream -separate the eggs, store egg whites, chill the cream
Fruit salad – refrigerate soft fruit
Choco mousse – leave eggs out, chill cream and whipping bowl, soak the
gelatine if used
Profiteroles – leave eggs out, leave butter out, chill all ingredients for the custard
Garnishes – store soft fruit in fridge, leave chocolate out, wrap mint with
dampened kitchen paper then place in fridge
Bread – room temperature
PART B: TRUE OR FALSE STATEMENTS (23 MARKS)
1. Sugar softens sweet paste.
TRUE FALSE
2. Bread is the most basic yeast dough.
TRUE FALSE
3. Cold method sponge is firmer than Genoese?
TRUE FALSE
4. Short paste always uses the rub-in-method.
TRUE FALSE
5. Sweet paste has a ratio of 1 (sugar) : 2 (fat) : 3 (flour)
TRUE FALSE
6. Sponge uses mechanical and natural aeration.
TRUE FALSE
7. Puff paste always uses two full and two half turns in its production.
TRUE FALSE
8. Cake mixtures can use chemical aeration for a lighter crumb.
TRUE FALSE
9. Danish uses lamination and mechanical aeration.
TRUE FALSE
10. Gateau is the term used for a layered cake.
TRUE FALSE
11. Adding the eggs to the ‘hot panada’ provides added stability for choux paste.
TRUE FALSE
12. Gelatine is the only setting agent in making a ‘Bavarois’.
TRUE FALSE
13. ‘Crème pâtissière’ has to be cooled down slowly to prevent the formation of a
skin.
TRUE FALSE
14. Crème brûlée is produced with the same method as a Bavarois.
TRUE FALSE
15. Fresh cream whips up best when it is icy cold.
TRUE FALSE
16. A crepe batter should be left to rest, before use.
TRUE FALSE
17. Anglaise requires at least four (4) egg yolks per 500ml of milk
TRUE FALSE
18. ‘Tempering’ increases the shine and crunch of chocolate
TRUE FALSE
END OF PAPER

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SITHCCC019 Produce cakes, pastries and breads V1.

STUDENT ID. NUMBER 202067888

ASSESSOR NAME Yazad Gandhi

I have received the Assessment Feedback on____________________________ (DATE) 24/8/21

STUDENTS SIGNATURE ISHA

ASSESSOR SIGNATURE DATE

Version Date Author Comments

1.1 4th November 2016 Reece Thomas  Original

PURPOSE OF THE ASSESSMENT TASK

Assessment Tool Examination

Part A: All Short Answers Responses correctly ☐ ☐

1. Has reasonable adjustment been applied to this assessment?

No ☒ No further information required

Yes Please Complete 2.

Resources required for this Assessment

 The Food Act 1984

Instructions for Trainer and Assessors

In class ☐ In an Industry Workplace ☐ In a Simulated Industry Environment

Please read the following instructions carefully

 Attendance must be recorded in the Attendance Spreadsheet

Assessment Task Duration

The completed and signed Assessment Tool

PRODUCE DESSERTS, CAKES, PASTRIES AND BREADS

ASSESSMENT ACTIVITY: EXAMINATION

PART A: SHORT ANSWER RESPONSES (30 MARKS)

MENU EXAMPLES DESCRIPTION OF THE PRODUCT PASTRY REQUIRED

An apple strudel is an Austrian pastry made with puff Puff pastry

PASTRY INGREDIENTS PRODUCTION METHOD

Ingredients: butter sugar egg and flour

Moisture(water or milk) , warmth (32-38 degrees) and food (sugar).

Plain flour: sweet short pastry

Self raising flour: muffins

Bakers flour: cakes

Strong flour: bread

7. List five examples of cream and custard desserts.

Portuguese custard tarts

Vanilla custard slice

Strawberry and cream baked cheesecake

Golden syrup custard tart

Mini lemon cream eclairs

CATEGORY MENU EXAMPLES GARNISHES

PUDDINGS Bread and butter pudding Icing sugar

PIES & TARTS Apple pie Cinnamon & icing sugar

Golden syrup and custard trifle

Chocolate orange souffles Cocoa powder

Strawberry cheese cake crepe

SORBET & ICE CREAMS Lemon sorbet Lemon zest

FRUIT PREPARATIONS Mix fruit bowl Fruit chaat masala

Ingredients : water, sugar, salt, flour, yeast

The dough is kneaded to develop the gluten

Dough is allowed to rest so that yeast can rise.

After resting it is kneaded again to remove excessive carbon dioxide

Then it is baked at 200 degrees

Punching or pressing down on the dough after it has risen.

SAUCE THICKENING AGENT MENU EXAMPLE

Do not work when unwell

Prepare raw and cooked/ready-to-eat food separately to avoid cross-contamination

Do not handle cooked/ready-to-eat food with bare hands

Fruit salad – refrigerate soft fruit

Bread – room temperature

PART B: TRUE OR FALSE STATEMENTS (23 MARKS)

1. Sugar softens sweet paste.

2. Bread is the most basic yeast dough.