SITHCCC019 Produce Cakes Pastries and Breads

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

RTO Code: 31897
CRICOS Code: 03149K
Assessment RecordSITHCCC019 Produce cakes, pastries and breads
Student Name HARJINDER KAUR

Student ID AMC00002FN
Course Code& Course SIT40516 Certificate IV in Commercial Cookery
Class/Group SEP 2018
RTO/SRTO 31897 American College
Assessment: (as applicable) Student Results:
1. Short Answers Satisfactory Not Yet Satisfactory Not Completed
2. Observation Satisfactory Not Yet Satisfactory Not Completed
3. Written Quiz Satisfactory NotYet Satisfactory Not Completed
4. Checkpoints Satisfactory Not Yet Satisfactory Not Completed
Overall, the candidate was assessed as:
Competent Not Yet Competent
Feedback to candidate on overall performance during assessment:
The candidate requires the following skill development before re-assessment:
The candidate has been provided with Name of Assessor:

feedback and informed of the Signature of Assessor:
assessment result and the reasons for Date:
the decision.
I have been provided with feedback on Name of Candidate:
the evidence I have provided. I have Signature of Candidate:
been informed of the assessment result Date:
and the reasons for the decision.
American College
RTO Code: 31897
CRICOS Code: 03149K
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /201
Extension – Date: /
This assessment: First Attempt 2nd Attempt
/
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
/ /
Assessor(s) Signature(s): Date:

/ /
Student Signature Date:

Assessment – 1 – Short Answers

American College
RTO Code: 31897
CRICOS Code: 03149K
Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are
based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer
before the final practical assessment. It is therefore essential that you have sufficient knowledge to
explain and substantiate all information you provide in this paper.
American College
RTO Code: 31897
CRICOS Code: 03149K
1. List all essential equipment and utensils required for the preparation of the listed pastes and pastry
products, and explain the general hygiene and safety requirements for preparing and using these:
Preparation Equipment/ Utensil Requirements

Short or sweet paste Baking sheets
Full sheet pans
Half sheet pans
Jelly roll pans
Cutting boards
Double boiler
Dishers scoopers
Food processor
Tarts Baker’s tools

Pie plates
Dark metal
Ceramic
Glass
Shortbread biscuits Cutlery tray

Plate, food processor
Sieve, flour dredger
Cutters, baking tray
Rolling pin
Profiteroles Plain nozzle piping bag.
Bouchées Round fluted pastry cutter

Non stick baking mat
Non stick perforated baking sheet
Flat pastry brush
Black steel baking sheet
Stainless steel skimmer
Chinois strainer
Apple Strudel 1 tea towel
Danish pastries Deck oven orion Evo
Sponge 2 baking pans

3 large bowls
Electric hand mixer
Baking spatula
American College
RTO Code: 31897
CRICOS Code: 03149K
Whisk
Measuring cups
Knife
Cooking spray (Pam)
Fruit Cake 20cm round cake pan

15 cm round cake pan
Hygiene Requirements Safety Requirements

 Cleaning and sanitizing work  Use oven gloves or cloths to remove hot pots
tables after every use. from stovetop or baking pans from oven.
 Avoid handling of food with  Be careful of steam or hot air when you open
hands. the oven.
 Use only clean baskets or trays.  Place hot food on stable heat resistant surface.
 Refrigerator and freezer  If you spill ingredients on floor, be careful of
temperature should be slipping.
monitored and should be kept
between 2-4 degree.
2. What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors
need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make
adjustments for general dietary requirements and allergies?
Nutritional Aspects Considerations for healthy options

Pastries: Fat, carbohydrates, calories,  Avoiding over eating
vitamins and minerals.  Using low fat ingredients
Cakes: Fat, calories, vitamins and  Using more nutritional ingredients.
minerals.
Yeast goods: sugar, vitamins, minerals
and amino acids.
3. Yeast and its relevance for producing yeast goods.

Provide an overview of:
 How does yeast work in principle? What is its role in the bread-making process?
American College
RTO Code: 31897
CRICOS Code: 03149K
Yeast is the driving force behind fermentation, the magical process that allows a dense mass
of dough to become a well-risen loaf of bread.
 What are the requirements for yeast to be active?

A small amount of room- temperature or slightly warm water works best. Let it sit for a
minute or two and then stir it with a spoon or a fork until the yeast is completely dissolved.
 What is the yeast activity at the following temperatures?
 1-4°C - Loss of fermentation capacity

 <23°C- Yeast could multiply
 24-30°C- Yeast can multiply
 31-35°C- Optimum fermentation temperature
 45°C –Yeast cells die
 ~55°C- Yeast cells die
4. Explain the following production methods for short paste including points of care:
1. The rub-in method

The rubbing- in method is the process of rubbing fat (butter, lard, margarine) into flour with
your finger tips.
 Use a freezing cold fat.
 Use your finger tips only.
 Aerate the mixture.
2. The creaming method

Also known as the ‘sugar- shortening’ method, the sugar and shortening fat are blended together
first and then creamed by added mixing.
 Avoid high speed mixing of sugar and shortening.
3. The hot water method

Hot water crust is traditionally used for making hand-raised pies. As the name suggests, the pastry
is made by heating water, melting the fat in it, bringing the mixture to a boil and finally
incorporating the flour. This can be done by heating the flour into the mixture in the pan or by
kneading on a pastry board.
American College
RTO Code: 31897
CRICOS Code: 03149K
 The pastry allows the wet filling to be held in.
5. Provide the ingredients and ratios of ingredients for the following pastes:
Savoury Short Paste – Pâte Brisée

Ingredients Ratio
 All purpose flour 2 ½ cups (350 gms)
 Salt 1 teaspoon (4 gms)
1 cup (2 sticks) ( 226 gms)
 Granulated white sugar
 Unsalted butter, chilled and cutted into 1
inch pieces. ¼ to ½ cup (60-120 ml)
 Ice water
Sweet Paste – Pâte Sucrée

Ingredients Ratio
 All purpose flour 3 cups (340 gms)
 Granulated sugar ½ cups (100 gms)
 Salt 1 teaspoon
 Unsalted butter (cut into bits, cold) 1 cup ( 220 gms)
 Egg yolks 2
 Water (ice, if needed) 1-4 tablespoon
Lining Paste – Pâte à Foncer

Ingredients Ratio
 Plain flour 250 gm
 Butter cut into cubes 125 gm
 Egg 1
 Caster sugar 1 teaspoon
 Salt (fine) ½ teaspoon
American College
RTO Code: 31897
CRICOS Code: 03149K
 Cold water 40 ml
Sablée Paste – Pâte Sablée

Ingredients Ratio
 Unsalted butter at room temperature 8 tablespoons
 Powdered sugar 1/3 cup
 Large egg yolk Large
 Salt 1 teaspoon
 All purpose flour 1-1/4 cup
 Cream or milk if needed
6. List the sequential steps and points of care for the preparation and baking of choux paste.
1. Fold a large piece of greaseproof paper in half. Unfold it again and lay it out flat. Sift the
flour and salt together onto the paper.
2. Put the butter and water into a heavy-based pan. Heat gently, stirring all the time, until the
butter has melted. Turn up the heat and bring to a full, rolling boil.
3. Turn down the heat. Form the folded greaseproof paper into a chute and tip the flour and
salt very quickly into the pan. Start beating the mixture vigorously at once with a wooden
spoon. Continue until the flour has been absorbed.
4. Return the pan to a gentle heat and continue beating the mixture for about a minute until it
forms a smooth dough which comes away from the sides of the pan. Remove from the heat.
5. Let the dough cool for a few minutes until you can comfortably hold your hand against the
sides of the pan.
6. Add the beaten eggs, a little at a time, beating thoroughly with a wooden spoon after each
addition.
7. Provide a product description for the following pastries including suggestions for garnishes and
presentation for service to customers:
Savarin paste
American College
RTO Code: 31897
CRICOS Code: 03149K
The savarin is a type of dough that basically comes out of the oven as a very dry
brioche. To make it edible, the savarin is then soaked in a flavoured syrup and
optionally served with cream and fruits.
It can be garnished by ¾ cup heavy cream, whipped.
Baba au rhum
A baba au rhum is a small yeast cake saturated in syrup made with hard liquor,
usually rum and sometimes filled with whipped cream or pastry cream.
It can be garnished with vanilla Chantilly cream and should be immediately served.
Marignans
Savarin is a rich yeast cake is soaked with rum- flavoured syrup and filled with Pastry
Cream, crème Chantilly or fresh fruit. Finally, Marignan is a baked savarin soaked in a
liqueur- flavoured syrup, covered in apricot jam and a layer of meringue.
It can be presented with decoration with ribbon of angelica fashioned like the handle
of a basket.
Brioche
Brioche is an enriched French bread, meaning that the dough contains a high
proportion of fat in it. Adding ingredients like milk and oil will enrich a dough. In the
case of brioche the dough is enriched with lots of butter and egg yolks.
It can be garnished with Nutella.
8. What is Danish Paste? How is it produced? Provide the production steps for 4 different varieties of
Danish pastries:
Description for Danish Paste

A Danish pastry, sometimes shortened to just Danish, is a multilayered laminated
sweet pastry in the viennoiserie tradition. The concept was brought to Denamrk by
Austrian bakers and has since developed into a Danish specialty.
American College
RTO Code: 31897
CRICOS Code: 03149K
Production method and steps for Danish Paste

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts
of butter or margarine. A yeast dough is rolled out thinly, covered with thin slices of butter between
the layers of dough and then the dough is folded and rolled several times, creating 27 layers.
Production steps for 4 different Danish Pastries

Shape and fill the Danish pastries in any of the following ways, remembering to brush the squares with
beaten egg first to make sure that they keep their folded shapes. Recipes for the fillings and toppings can be
found below
 APRICOT PUFF: Place an apricot half in the center of the dough square. Cut a circle, the
size of the apricot, from the center of a second square and place over the first. Brush
the finished pastry with glace icing.
 BUTTERFLY: Make a diagonal cut to ½ inch (1 cm) of the center from two opposite corners,
forming two triangles that are joined at the center. Place a small teaspoonful of raisins in the
middle of each triangle and fold the cut corner over to the other. Press lightly to seal then
separate the triangles to form a butterfly shape. Decorate when cooked with glace icing and
flake almonds.
 DUCHESS: Cut a border ½ inch (1 cm) wide in the square, leaving it intact at two opposite
corners. Fold the cut corners of the border over to the opposite corners of the border over to
the opposite corners of the central square. Fill the center with fruit mince and brush the
finished pastry with glace icing.
 FRUIT CUSHION: Place two pineapple pieces diagonally on the square and two opposite
corners to the center. Press lightly to secure. Brush the finished pastry with glace icing.
9. What is the typical production method for a strudel?

American College
RTO Code: 31897
CRICOS Code: 03149K
The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content,
water, oil and salt with no sugar added. The dough is worked vigorously and then rolled out and
stretched by hand very thinly with the help of clean linen tea towel or kitchen paper.
10. Explain the French method for producing puff paste. How does this technique vary from the English
and Scotch methods?
The main feature of the French method is that a square layer of fat is wrapped in the basic dough.
This dough is made by rubbing about 10% of the soft fat into the flour, then adding cold water and
mixing well to make a clear dough.
In the English method the flour, salt, water and dough fat are mixed together.
The French method- The main feature of the French method is that a square layer of fat is
wrapped in the basic dough.
11. Which processes puff pastry to rise? How is this done correctly? Which techniques and
combinations should be used?
Folding and steam.

Folding the pastry dough into layers, traps the air between the layers. This happens every time the
dough is folded. With puff pastry (where the dough is layered with fat) the butter in the layers of
the puff pastry, during cooking, lets off steam (another natural raising agent).
12. List the ratio of ingredients and the preparation method of a Genoese sponge including points of
care:
Ingredients and ratio Preparation method and points of care

 4 eggs  Combine the eggs and sugar in a mixing bowl or in the
 120 g sugar stand mixer recipient.
 120 g flour  Using a hand whisk, beat the preparation over a bain-
marie
 The temperature should reach roughly 40°C.
 Finish beating with an electric whisk until cooled down
completely. If you do not have an electric whisk, you
can finish beating manually. The preparation is ready
American College
RTO Code: 31897
CRICOS Code: 03149K
when doubled in volume

 Add the sifted flour..
 stirring gently with a rubber spatula or a skimmer, in
rotating motions.
 Butter and flour a round cake tin. Pour the mixture.
 Bake at 180°C (gas mark 4).
 The génoise sponge is ready when golden. To check
whether the génoise is cooked, insert the blade of a
knife in the cake. If nothing sticks to the blade, you can
remove the dish from the oven.
 Remove from the mould. Leave to cool on a rack.
13. List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method Application for use
1. French 1. It is used when lighter and crispier results are

needed.
2. Swiss
2. It is used when the meringues is needed dense.
3. Italian
3. It is used when the meringues is needed dense.
14. Provide 4 different examples with applications for products each, for sweet and savoury fillings,
Icings and toppings.
How are these fillings, icings and toppings prepared?
What must be considered when coating cakes with icing?
Examples Preparation method

Sweet Filling 1. Cherry It includes
 Thawing
 Mincing
2. Jam
 Peeling
3. Honey
 Slicing
American College
RTO Code: 31897
CRICOS Code: 03149K
 Dicing
4. Custard
 Cooking
Savoury It also includes
Filling  Thawing
 Mincing
 Peeling
1. Savoury baps  Slicing
2. Calzone  Dicing
3. Gourmet sausage rolls  Cooking
4. Green vegetable quiche
Icing
1. Whipped Cream It can be made by either piping, moulding and
decorating the borders.
2. Ganache
3. Italian meringue cream
4. Cream cheese frosting
Topping
1. Fresh fruits
2. Chocolate candies
3. Moldable fondant
4. Powdered sugar or cocoa
Aspects to consider when coating cakes

Al
Dust your working surface with powder sugar.
It is preferable to have in your supplies a silicone rolling pin.
Always ice your cake before applying the fondant cover.
15. Choose a recipe for a bread (yeast) dough of your choice and list the steps for the production in
order. Provide the key criteria for evaluating the external and internal quality characteristics and
explain what the desired eating characteristics should be in general:
Recipe
American College
RTO Code: 31897
CRICOS Code: 03149K
1. 450g (3 cups) plain bread flour (see note)

2. 1 tablespoon (12g/2 sachets) dried yeast.
3. 2 teaspoons caster sugar.
4. 1/2 teaspoon salt.
5. 250ml (1 cup) warm milk.
6. 2 tablespoons melted butter
Production Steps
Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre.
Add milk and butter.
Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to
bring the dough together in the bowl. Turn onto a lightly floured surface and knead
for 10 minutes or until the dough is smooth and elastic.
Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover
with a damp tea towel. Set aside in a warm, draught-free place to prove for 45
minutes-1 hour or until the dough has almost doubled in size.
Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured
surface. Knead for 2 minutes or until the dough is elastic and has returned to its
original size. Continue following your recipe (see related recipes).
Internal Characteristics External Characteristics Eating Characteristics
16. Provide a recipe for unleavened bread and list the production steps.
Recipe Production steps
American College
RTO Code: 31897
CRICOS Code: 03149K
 1 cup all purpose flour

 1/3 cup vegetable oil 1. Preheat oven to 425 degrees F (220
 1/8 teaspoon salt degrees C). Line a baking sheet with
 1/3 cup water parchment paper.
2. Mix flour, oil, and salt together in a bowl;
add water and mix using a pastry cutter
until dough is soft. Form dough into 6 balls
and press into disks onto the prepared
baking sheet using your hands.
3. Bake in the preheated oven until bread is
cooked, 8 to 10 minutes.
17. Provide an overview for the storage requirements of pastries, cakes and yeast goods including the
appropriate provisions to meet food safety requirements and explain how these storage areas must
be checked and maintained.
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 the product
will need to be covered and protected from outside contamination. Products with cream filling will
need to be kept chilled. 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:
Festive product may be stored for a couple of days. Longer storage is best to freeze If the baked
product does not contain dairy products then it can be stored at room temperature
Product with dairy ingredients like cream and crème patisserie need to be kept chilled to stop
bacterial activity rising above acceptable limits.
18. Provide 5 suggestions for measures to minimise wastage in pastry production including provisions
for the use of reusable products:
Provisions to minimise wastage

1. Properly Maintain the Equipment to Prevent Food Wastage. ...
2. Proper Measuring. ...
3. Track Leftovers. ...
4. Monitor Sales. ...
5. Ensure Correct Labelling and Packaging
American College
RTO Code: 31897
CRICOS Code: 03149K
19. You have prepared a selection of different pastries, cakes and yeast goods. How would you present
these for sale for individual servings, as part of function/buffet or on display?
Which principles for presentation must be considered?
Placement on plate
Assessment – 2 – Practical Observation
Assessment 2
You’re Tasks
Prepare the following dishes to the criteria set out below:
Dish to be prepared Cakes (4 from this Pastries (4 from this Breads (4 from this
category) category) category)
Dish 1:
basic aerated sponge choux pastry baguette
Chocolate mousse
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
friands puff pastry hot cross buns
fruit cake short crust unleavened breads
Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 2:
basic aerated choux pastry baguette
American College
RTO Code: 31897
CRICOS Code: 03149K
Sweet Potato and sponge croissant bath or fruit bun

caramalised onion tarts cold set cake Danish pastry bread rolls
mousse cake puff pastry hot cross buns
friands short crust unleavened breads
fruit cake X sweet pastry
Genoise sponge strudel
Madeira cake
meringues
muffins
Swiss roll
Dish 3:
Bread Rolls
sponge croissant bath or fruit bun
cold set cake Danish pastry X bread rolls
fruit cake sweet pastry
Madeira cake
meringues
muffins
Swiss roll
Dish 4:
French Meringues
cold set cake Danish pastry bread rolls
Madeira cake
meringues
muffins
Swiss roll
Dish 5:
Lemon curd with sweet
paste
American College
RTO Code: 31897
CRICOS Code: 03149K

Madeira cake
meringues
muffins
Swiss roll
Dish 6:
Vol-au-vents
Madeira cake
meringues
muffins
Swiss roll
Dish 7:
Sausage rolls
Madeira cake
meringues
muffins
Swiss roll
Dish 8:
Chicken pie with short
crust paste
Madeira cake
meringues
American College
RTO Code: 31897
CRICOS Code: 03149K
muffins
Swiss roll
Dish 9:
Victoria sponge cake
Madeira cake
meringues
muffins
Swiss roll
Dish 10:
Assorted muffins
Blueberry white choc cold set cake Danish pastry bread rolls
Choc chip mousse cake puff pastry hot cross buns
Madeira cake
meringues
muffins
Swiss roll
Dish 11:
White crusty bread
Choux paste cold set cake Danish pastry bread rolls
Madeira cake
meringues
muffins
Swiss roll
Dish 12:
American College
RTO Code: 31897
CRICOS Code: 03149K
Croissant basic aerated choux pastry baguette

Madeira cake
meringues
muffins
Swiss roll
Dish 13:
Strudel
Madeira cake
meringues
muffins
Swiss roll
American College
RTO Code: 31897
CRICOS Code: 03149K
Assessment Criteria S NY S NY S NY S NY
S S S S
Element 1: Select Ingredients
The food production requirements are
identified from recipes and instructions
Ingredients are correctly identified:
 Recipe requirement (suitable for
purpose):
 Suitable poultry or cut of poultry
 Suitable ingredients for
accompaniments and sauces
 Freshness
 FIFO is applied for selecting
ingredients
The correct quantities required are
calculated
Spoilage or deterioration of ingredients are
checked and identified
Element 2: Select, prepare and use
equipment
The correct/suitable equipment required to
prepare the dish is/are identified:
Each piece of equipment is checked for

cleanliness
Each piece of equipment is assembled
according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from
moisture):
 Correct use of safety features (feeder,
guards)
 Uniform and loose parts are secured
from being caught
The correct type of knife is used for the
relevant preparation method
The equipment is used correctly and in a safe
manner
Element 3: Portion and prepare ingredients
American College
RTO Code: 31897
CRICOS Code: 03149K
Ingredients are weighed according to recipe

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

Correct cookery methods used for cakes,
pastries and fillings: tick or circle
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes
and decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake
tins and moulds
10. stirring and aerating to achieve required
consistency and texture
11. using required amount of batter
according to desired characteristics of
finished products
12. weighing or measuring and sifting dry
ingredients
American College
RTO Code: 31897
CRICOS Code: 03149K
13. whisking, folding, piping and spreading

Appropriate filling is prepared
The filling is seasoned and adjusted as
relevant
The filling is sufficient and in proportion to
product
The methods outlined in the recipe for the
product are followed correctly
The cookery method(s) required for the dish
are applied correctly
The correct baking condition is selected
The correct temperature for baking is
selected
The product is cooled in correct conditionS
a. Sponge ingredients weighed correctly

b. Ingredients for filling weighed
correctly
c.Sponge is correctly prepared to sabayon
stage
d. Sifted flour is folded in correctly
e. Baked at 200C until golden and done
f. Dusted with sugar, covered with towel
g. Paper removed without damage
h. Rolled without damage
i. Banana Cream prepared to correct
consistency
j. Seasoned to taste
k. Sponge unrolled, filled and rolled
without damage
l. Even layering of filling
m. Dusted with icing sugar
Garnish is prepared and of proportional size

Suitable complimentary is added correctly
The dish is evaluated and adjusted before
being served
Accompaniments are suitable and well
presented
The plated product is free of drips, smears
American College
RTO Code: 31897
CRICOS Code: 03149K
and finger marks

The production and presentation of products
is within given time constraints
Re-useable ingredients are identified,
wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable
equipment
Suitable cleaning chemicals and sanitisers are
used
Cleaning equipment is rinsed, checked,
correctly maintained and stored
Maintenance issues are reported as relevant.
S S S S
Element 1: Select Ingredients DISH 1 DISH 2 DISH 3 DISH 4
The food production requirements are identified from
recipes and instructions
 Recipe requirement (suitable for purpose):
 Suitable ingredients for accompaniments and
sauces
 Freshness
 FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked
and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare
the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to
manufacturer’s instructions
 Cord:
 Positioning (for example away from moisture):
American College
RTO Code: 31897
CRICOS Code: 03149K
 Correct use of safety features (feeder, guards)

 Uniform and loose parts are secured from being
caught
The correct type of knife is used for the relevant
preparation method
The equipment is used correctly and in a safe manner
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
consistency:
Doughs are shaped correctly according to product
feature and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste
and use-able trimmings
Prepared doughs/product is covered and labelled and
stored for further use
The product meets the requirements for special
requests
Equipment is washed and sanitised or replaced for
different tasks

Correct cookery methods used for cakes, pastries and
fillings: tick or circle
6. preparing and using pre-bake finishes and
decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and
moulds
American College
RTO Code: 31897
CRICOS Code: 03149K

11. using required amount of batter according to
desired characteristics of finished products
12. weighing or measuring and sifting dry ingredients
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are
followed correctly
The cookery method(s) required for the dish are
applied correctly
The correct temperature for baking is selected
The product is cooled in correct conditions:
a. Tartlet moulds are greased and floured

b. Sweet paste rolled to ~3 mm
c.Cut into even rounds with minimal waste
d. Blind baked to golden at 150 C
e. Couverture melted correctly and tempered
f. Tartlets are evenly brushed with couverture
g. Pastry cream is worked to smooth consistency
h. Pastry cream neatly filled into pastry cases
i. Chantilly cream is piped into consistent rosettes
j. Strawberries evenly arranged
k. Plate is decorated with piped couverture and
strawberry coulis
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The plated product is free of drips, smears and finger
marks
The production and presentation of products is within
given time constraints
Re-useable ingredients are identified, wrapped,
labelled and stored correctly
The workplace is cleaned, using suitable equipment
American College
RTO Code: 31897
CRICOS Code: 03149K
Suitable cleaning chemicals and sanitisers are used

Cleaning equipment is rinsed, checked, correctly
maintained and stored
S S S S
sauces
 Freshness
and identified
 Cord:
caught
preparation method
requirements
American College
RTO Code: 31897
CRICOS Code: 03149K
requirements
consistency:
requests
different tasks

decorations
20. resting
21. rolling
moulds
followed correctly
American College
RTO Code: 31897
CRICOS Code: 03149K

applied correctly
l. Tartlet moulds are greased and floured

m. Sweet paste rolled to ~3 mm
n. Cut into even rounds with minimal waste
o. Blind baked to golden at 150 C
p. Couverture melted correctly and tempered
q. Tartlets are evenly brushed with couverture
r. Pastry cream is worked to smooth consistency
s.Pastry cream neatly filled into pastry cases
t. Chantilly cream is piped into consistent rosettes
u. Strawberries evenly arranged
v.Plate is decorated with piped couverture and
strawberry coulis
marks
S S S S
American College
RTO Code: 31897
CRICOS Code: 03149K

sauces
 Freshness
and identified
 Cord:
caught
preparation method
requirements
requirements
consistency:
American College
RTO Code: 31897
CRICOS Code: 03149K

requests
different tasks

decorations
33. resting
34. rolling
moulds
followed correctly
applied correctly
w. Tartlet moulds are greased and floured

x.Sweet paste rolled to ~3 mm
y.Cut into even rounds with minimal waste
z.Blind baked to golden at 150 C
aa. Couverture melted correctly and tempered
American College
RTO Code: 31897
CRICOS Code: 03149K
bb. Tartlets are evenly brushed with couverture

cc. Pastry cream is worked to smooth consistency
dd. Pastry cream neatly filled into pastry cases
ee. Chantilly cream is piped into consistent rosettes
ff. Strawberries evenly arranged
gg. Plate is decorated with piped couverture and
strawberry coulis
marks
American College
RTO Code: 31897
CRICOS Code: 03149K
Assessment – 3 – Written Quiz
Question 1:
Match the functions to the specialized equipment used in the preparation and finishing of pastries,
cakes and yeast goods:
Cake rings and spring moulds to allow for piping of softer mixtures and finishing of cream-
based desserts and garnishes with different shapes and finishes
Rolling pins to assist in bread making
Tartlet moulds and rings used for cakes and sponges
Fluted and dariole moulds can be used for yeast pastes
Palette knives,spatulas used for making consistent shapes in a wide variety of pastries
from fleurons to shortbread biscuits
Pastry scrapers and horns to minimise waste and help you to work hygienically
Cutters to help you to achieve even thickness and which come in a wide
variety, ranging from metal to wood, marble and plastic
Cake rings and spring moulds used for short paste
Piping bags and nozzles to assist with the removal of pastry and the finishing of cakes
Question 2:
The following WHS and hygiene aspects need to be considered when using equipment in pastry
production:
(Tick the correct box indicating true or false)
American College
RTO Code: 31897
CRICOS Code: 03149K
True False
Once you have chosen your equipment you need to do a quick visual check to 
ensure that it is in good working order and ready to use.
Before you start using any equipment, you must make sure that you know how to 
operate it safely.
If you are unfamiliar with a piece of equipment you should use it carefully then 
ask for training.
In order to help you operate the equipment safely, your kitchen will have
Standard Operating Procedures (SOPs) to ensure that you apply the correct 
hygiene and WHS procedures for each piece of equipment.
Ensure that the electricity is switched off and disconnected when cleaning, 
assembling or disassembling machinery.
Hygiene is a key factor during any job and regular cleaning and sanitation of 
equipment during usage or when changing a food item, is essential.
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 3:
The provisions to determine and organise the required ingredients to prepare mise en place for pastry
products and breads include:
(Answer true or false in space provided)
True False
As with all cookery recipes a standard recipe card will show the yield and can be True
easily multiplied or divided to meet the required quantity.
To determine the number of serves to be prepared for service you need to check True
your existing mise en place, the number of bookings and requirements for special
functions.
Historical data of previous sales in an establishment provide no indication for False
potential mise en place requirements for the preparation of pastry products.
All mise en place needs must be collated on the requisition form. The ingredients True
are then collected from stores, or in smaller establishments the ingredients are
simply chosen from the dry store or coolroom.
Question 4:
The following factors may affect the selection of ingredients when preparing pastry and bread
products. Match each factor to the relevant example:
Infrastructure storage space and preparation space can impact on possible processes
such as bread, cake and pastry production
Quality standard differences in menus and expectations between an aged hostel, café,
restaurant and 5 star hotel or cruise ship
Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest
product is used up first
Seasonality some fruit may only be available for a limited time, e.g. tropical fruit in
winter or wild strawberries in Europe
Service requirement self-service, set menu, à la carte or buffet style
Price it may be cheaper to buy certain fruit and vegetables at specific times of
the year, e.g. raspberries can be very expensive out of season
Equipment available specialised cooking equipment like waffle makers and dough breakers may
be needed
Question 5:
The basic processes which occur in yeast dough from the first stage of sifting the flour to making the
final shape include:
True False
The first step in pastry production is to sift all ingredients. 
Sifting adds small amounts of air to the flour and helps to produce a lighter 
product, as well as removing any impurities.
The added salt supports the development of gluten and the taste. 
American College
RTO Code: 31897
CRICOS Code: 03149K
In basic bread dough the gluten strands get developed through extensive proving 
of the dough.
Once the yeast ferments during proving, the gluten is dispersed as fine filaments 
through the rising dough.
Once it is placed in the oven, the gas within the dough is converted to steam to 
help the product to rise.
The protein starts to coagulate and set and this provides stability for the final 
shape.
Question 6:
Which processes affect the structure of a dough when fats or eggs are added?
True False
Additions such as fats affect the structure of the crumb and provide richness and 
softness.
This is due to the combination of the hydrophobic (water repellent) nature of 
shortening and the hydrophilic (water absorbing) nature of gluten.
Gluten cannot be developed through the fat and instead, skirts around the fat 
particles, which provide the softer components in the final product.
As fat also helps to incorporate air it is important to use fat that has a melting 
consistency.
Any egg that is added to the mixture such as in bun dough, will lighten the 
mixture and the egg protein will provide extra structure once heated.
Any hard or liquid fat will allow for the incorporation of air. 
The egg yolk will enrich the dough and the lecithin it contains will assist in 
dispersing the shortening through the dough.
Question 7:
Which natural aeration processes occur during the panary fermentation by yeast?
True False
The principle of panary fermentation by yeast (carbon dioxide production) is also 
referred to as leavening.
The yeast uses glucose contained within the flour to bud and multiply during this 
process.
Carbon dioxide is released forming the bubbles within the dough, making it rise. 
In chemical terms this means: Sugar + Yeast  Carbon Dioxide + Ethanol 
(Anaerobic)
As the product is baked the yeast is eventually killed and the gas is held in place 
by the gluten framework.
The yeast also provides flavour to the finished product. 
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 8:
What is the principle of lamination? How is this applied for a single or double (book fold) turn?
(Tick the correct answers)
Lamination refers to the rolling and folding of a paste so that a laminated 
structure is obtained.
By doing a series of turns with the paste you will end up with alternating layers of
paste and fat.
A single turn means that the rolled pastry sheet is folded over once to create 2 
layers.
A single turn means that the rolled pastry sheet is folded over by one third, then
folded again to create 3 layers.
A layer of fat, e.g. butter is added before the lamination process is started. 
A double turn means that both sides are brought into the centre and then folded
together so it resembles a book, resulting in 3 layers.
Question 9:
There are different types of yeast available, which have various properties for storage and use which
include:
True False
Fresh yeast needs to be stored in the fridge and will last approximately 2 months. 
Cream yeast is used in large scale baking. 
Instant yeast is concentrated, quite porous and can be added with the wet 
ingredients when producing dough; it requires about double of the amount of
fresh yeast.
Dried yeast is used in the home market and in smaller restaurants; it is 
concentrated and requires only ½ of the yeast in a recipe.
All yeast types require food, moisture and warmth in order to be active. 
Question 10:
Economic reasons for using convenience products in pastry cookery often include:
True False
The small number of ingredients required for pastry. 
The limited shelf life of products. 
The labour costs of production. 
The high costs of ingredients. 
The stringent food safety aspects which apply to pastry products. 
The requirements for mass production. 
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 11:
Match the healthy alternatives which can be incorporated into the products of pastries, cakes and yeast
goods to the relevant aspects:
Increased dietary fibre The addition of bran or other dietary fibre to white flour helps with
digestion and promotes a healthier diet. For special diets you can
adjust recipes to leave the skin on apples and pears to increase fibre or
make a wholemeal sweet paste with rhubarb filling.
Low fat alternatives Yoghurt and buttermilk, skim milk and goats’ milk form good low-fat
alternatives that you may want to use. Polyunsaturated fats can be
used instead of butter but they will change the final taste.
Celiac disease and You need to be very careful in the preparation and use of products
allergies containing any wheat, barley and rye-based product. For example,
ensure that cornflour is not wheaten cornflour, which is based on
wheat starch!
Sweeteners Avoid artificial varieties. It is preferable to use fresh fruit as a
sweetener.
Question 12:
Match the production methods for short pastes to the key points of care for each method:
The hot water method is used for pies or as a lining paste for pâté en croûte. Boil the water
and lard and add to the flour and salt. Work quickly into a paste and
use while hot. It has a firmer texture and will contain pie ingredients
within a mould.
The creaming method is used to produce a light and airy product. There are 2 types of
creaming methods, but only 1 is used for pastries; the other is used for
cakes. In the pastry method the fat and sugar are creamed together
until smooth. The eggs or liquid is added gradually until it is emulsified
and then the flour is worked in quickly.
The rub in method is used to achieve firm pastry bases with greater density which helps
retain the shape, e.g. for a quiche or pie base. This firm base will
prevent any liquids added to the base leaking or soaking through the
paste.
Question 13:
Calculate the answer to the following question:
A recipe for Pâte à Foncer yields 3.000kg. How many tartlet bases weighing 0.040kg each will you
obtain from this recipe if the total trimming losses are 12%?
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 14:
The following statements relating to the requirements for baking and blind baking short paste products
are:
True False
For even heat in a normal oven the product should be baked in the middle of the 
oven.
In a baker’s oven use mixtures of top and bottom heat depending on the product, 
e.g. with shortbread biscuits a mixture of 60% top and 40% bottom heat may be
used.
The reason for blind baking pastry first is that the pastry and the filling require 
different cooking temperatures – hotter for the pastry and cooler for the filling.
Custard products should be baked at 190-200°C and slightly lower for fan forced 
ovens.
Blind baking will ensure that the pastry is fully baked by the end of the baking 
process and it also helps prevent liquid soaking into the dough.
Question 15:
Common faults which could occur during the preparation of short pastes include:
True False
If the flour is not mixed properly with the fat it can absorb the liquid more easily 
and start to develop the gluten, which leads to shrinkage.
If too much liquid is added the paste needs to be worked longer, also leading to 
gluten development and subsequent shrinkage.
Higher levels of fat will lead to toughness in the final product. 
Soft flour will produce a tougher product. 
If the paste is not mixed properly, spots will form within the finished product, e.g. 
liquid added bit by bit will form doughy spots within the paste.
Excessive moisture in the paste will reduce the baking time required and can lead 
to over-baking of the paste.
Question 16:
Connect the preparation steps for a choux paste in correct order:
Once a white layer is formed at the bottom of the pot, remove the mixture from the
Step 3 heat and cool to below 45°C.
Step 6 Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture
reaches dropping consistency
Pipe onto a greased tray but leave some room for it to spread. Bake large items such
Step 2 as choux buns at 200°C and smaller items such as profiteroles at up to 220°C
Once the liquid boils and all fat is melted, remove it from the heat and then add the
American College
RTO Code: 31897
CRICOS Code: 03149K
Step 5 sifted flour immediately!

Boil the liquid and butter together – chopping the fat into smaller pieces speeds up
Step 1 the melting process
Work the mixture through with a wooden spoon and return to the heat to “burn off”
Step 4 the mixture. This term is used to describe the gelatinisation of the starch in the
panada
Question 17:
Match the faults in choux paste to the possible causes:
If the product is too it is due to excessive heat, extended baking time or too much sugar in
brown the mixture.
Flat product is usually caused by a lack of baking time, opening the oven, or
baking the choux paste at the wrong temperature. All of these
prevent the steam being able to cause the product to rise.
If eggs are added when the protein will coagulate and the egg will not be able to form
the water is too hot enough steam during baking to make the product rise.
Question 18:
What needs to be considered when baking puff pastry items?
True False
Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise 
too quickly and then collapse.
Bake it for the minimum amount of time then check that steam is coming out and 
that you cannot see the individual layers.
For any products with moist fillings such as an apple turnover (chausson aux 
pommes), make sure that you use enough bottom heat to prevent the base being
soggy.
For filled puff pastry products the oven temperature may be raised by 10-20 
degrees after 5 minutes to reduce baking time.
Do not disturb the pastry for the first 10-15 minutes in the baking process and do 
not knock the tray.
Question 19:
The following relating to the production methods of cakes are:
True False
Basic cake mixtures have a ratio of 1:1:1:1, of butter, sugar, egg and flour. 
There are two production methods. In both cases the ingredients need to be at 
room temperature ~25°C.
For the sugar batter method the butter and sugar are creamed; then the egg is 
added and emulsified. The flour is folded under, the mixture deposited into a tin
American College
RTO Code: 31897
CRICOS Code: 03149K
and baked at 175°C.

For the flour batter method the flour is creamed with the soft butter and the sugar 
and eggs are whisked to the sabayon stage. The two mixtures are folded together
and then placed into a tin and baked at 175°C.
Examples like marble cake may use a varied ratio of 1:1:1:2. The extra flour added 
is self raising flour which gives a light texture; some milk is added to make up for
the extra dryness in the mixture.
Pastry cooks use formulas to calculate ratios in detail. High ratio cakes produced in 
cake shops use special flour and fat to allow for adaptation of recipes and bulk
production.
Menu examples of cakes using the 1:1:1:1 ratio are pound cake (1 pound of each 
ingredient), Madeira cake and marble cake.
Question 20:
Connect the faults in puff pastry to the possible causes:
Uneven rise Paste was not rolled evenly; egg wash has run down the side of
the paste
Texture too firm/ pastry not Temperature too low – product won’t brown; not enough
flaky bottom heat – bottom will be too moist; temperature too high
(>230°C) – outside will brown and inside will not cook
Fat has run out of the paste Oven not hot enough to set the pastry quickly
Product doesn’t rise Too much flour used during lamination
Wrong colour / unevenly Layering not even or too much pressure applied during pinning
cooked out; butter is too cold when rolling
Question 21:
Connect the production steps for a Genoese sponge into the correct order:
Step 4 For additional moisture, butter is added.
Step 3 The flour is folded under.
Step 1 The eggs and the sugar are whipped over a bain-marie to blood temperature
Step 2 The mixture is placed into a machine and whipped to sabayon stage
Question 22:
Connect the production steps for cold sponge method into the correct order:
Step 3 The yolks are whipped with the remaining sugar until stiff
Step 4 The eggs are separated and the whites are 3/4 whipped
Step 5 The meringue mixture is folded carefully into the egg yolk mix
Step 1 The flour is folded under
Step 2 Half the sugar is folded under and the mixture is whipped until it forms a meringue
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 23:
Quality indicators for a good sponge should include the following aspects:
(Tick the correct answers)
Sponge should have a golden crust and be fairly level. 
The bubbles in the finished sponge should be even and airy and not large.
A good quality sponge is dense and heavy in weight. 
An excellent sponge product is dome shaped.
The texture should be “springy to the touch” and retain moisture. 
Question 24:
Connect the production steps for yeast doughs in correct order:
Step 5 Rounding and recovery period
Step 7 Shaping
Step 1 Weighing
Step 11 Cooling
Step 6 Dough (gluten) development
Step 2 Mixing
Step 9 Final proofing
Step 10 Baking
Step 4 Knockback, dividing and scaling
Step 8 Intermediate proof
Step 3 Moulding
Question 25:
Match the explanations to the correct type of pastry products:
Chelsea buns similar to currant buns but using mixed fruit
Hot cross buns renowned as an Easter speciality. Made like Bath buns with spices
added and finished with a cross on the top. This may be made with
paste
Currant buns currants are added to the basic dough which is then rolled into small
balls, proven and baked, then finished with bun wash (light stock
syrup)
Doughnuts or made from bun dough formed into balls ~5cm diameter and then
Berliners proven. Deep-fried until golden on both sides. Eaten filled with jam
and rolled in sugar spiced with ground cinnamon
Bath buns the dough is rolled out, brushed with butter, sprinkled with sugar and
clean mixed fruit, rolled and cut into 4cm pieces, baked and glazed
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 26:
Match the descriptions to the correct type of yeast products:
Marignans are piped into barquette moulds, proven and baked, then soaked in
syrup. After baking an incision is made into the top it is opened and
filled with cream. Fruit garnish is then added.
Brioche is a classical French breakfast speciality. It is a rich yeast dough with a
high content of eggs and butter. It can be produced as a loaf, rolls or
the classical brioche à tête (Parisienne) fluted mould shape with a
topknot. It is often filled, or served with an entrée such as chicken liver
pâté.
Baba au rhum baba mixture is a savarin paste with added currants. The mixture is
placed into greased dariole moulds and once proven, they are baked.
As the name implies, the finished baba are soaked in a stock syrup
containing rum, then garnished with cream and fresh fruit.
Savarins are made from a rich yeast paste containing a high proportion of
butter and a mixture of equal amounts of egg and milk. The finished
goods are soaked in stock syrup. When plated they are garnished with
Chantilly cream and fresh fruit or compote.
Question 27:
The production steps for Danish paste including points of care include:
True False
Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept 
warm to promote yeast activity and to enhance proving.
The butter is worked into a block with some flour to stabilise it and then rolled out. 
The internal temperature of the butter mixture should not rise above 32°C while 
resting.
The butter mixture is enveloped into the paste using 3 single turns. 
The production of Danish differs from puff paste, as the gluten needs less 
development to keep the Danish light, due to the natural aeration.
The ingredients have to be kept cold to prevent the yeast from developing too 
quickly.
When laminating the paste, roll it evenly without too much pressure to prevent
any butter from squeezing out and to form even layers. 
When proving the product keep the prover temperature at 38°C to prevent the 
butter from melting.
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 28:
Match the descriptions to the relevant commodities or techniques used for decorating pastry products:
Icing spun, blown or pulled, piped when using fondant
Dusting using icing sugar and cocoa powder – this can be used on dessert items
such as a profiterole or sponge, or on the plate – stencils can be used to
add variety
Nougat mixture of melted sugar and almonds. The ratio depends on its use
Tempered these include flavoured varieties including coffee or citrus as well as
chocolate variants like Royal Icing to cover e.g. fruit cakes. Icings need to be applied
for a smooth seamless finish and some can be used for piped decorations
Glazing use fondant or chocolate to pipe a wide variety of shapes
Sugar these can be cooked from fruit juice and slightly thickened with arrowroot
or gel, or they can be cooked from jam and stock syrup, e.g. apricot glaze
and strawberry glaze. Stock syrup can also be used to brush items and
provide additional gloss
Feathering this technique is used with sauces, chocolate and icing. You pipe
contrasting liquid or chocolate on a plate or item and then draw it through
with a paring knife or skewer to create patterns and shapes
Filigree moulds, shapes, stencils and pralines
Question 29:
Examples of different types of sauces, custards and syrups which could acoompany various pastries,
cakes or yeast goods could include:
True False
Fruit-Based Sauces True
Flavoured syrups including reduced, blended fruit sauces True
Anglaise sauce False
Various custards True
Sabayon False
Syllabub False
Sauce Mousseline True
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 30:
The presentation of pastry items will vary according to service style and occasion and may include the
following:
True False
In a restaurant, most dishes will be served on plates or in bowls. True
When using plates, the plate should be chosen so that it suits the overall True
presentation of the dish.
For high tea, petits fours and small pastry varieties may also be offered as a varied True
selection of all types on a tiered stand for each table.
Pastries are usually served on simple plates or platters without any garnish. False
For sweet buffets arrangements include showpieces on each platter, glass or True
crystalware and it is important to ensure an appealing flow and design when
arranging these.
Pastry selections presented on glassware or platters need to be arranged with True
consideration to shapes, consistencies and colours arranged to highlight contrasts
and textures.
Question 31:
Which aspects must be considered when storing or displaying patisserie products in refrigerated and
closed-in cabinets?
True False
Refrigerated units keep perishable items below the danger zone and protect the True
cakes from dust, bacteria and viruses (e.g. from sneezing) and accidental spills.
The cabinets have to be emptied at the end of the day, cleaned and sanitised True
before any product is returned. Check for iced-up refrigeration cells.
Closed-in units house dry varieties of cakes or slices. True
Refrigerated units are used for any items containing cream and/or custard and the True
temperature must not exceed 12°C.
The storage time in closed-in units should not exceed 2 hours. False
Closed-in units have to be emptied at the end of the day, cleaned and sanitised True
before any product is stored the next day. Any leftover cakes have to be
refrigerated.
Question 32:
General rules for the safe storage and labeling of cakes and pastry products include:
True False
Perishable items such as dairy products have to be refrigerated between 0°C and 
5°C
Soft and ripe fruit should be kept at room temperature 
American College
RTO Code: 31897
CRICOS Code: 03149K
Opened cans, jars and buckets must be well sealed and are best placed in the 
coolroom
Semi-perishable items like couverture and marzipan have to be checked for use by 
date and rotated when new stock comes in – use FIFO procedures
All items intended for storage must be labelled stating the product or contents, the 
production date and the name of the person responsible
Airtight containers will seal in flavours and freshness and prevent product 
deterioration
Base cakes can be refrigerated or frozen, so wrap tightly to prevent freezer burn 
and drying out
Question 33:
The ingredients for a fruit cake cost $5.40. The cake yields 10 slices. How much will the selling price of a
slice be if the food cost for the whole cake is 27%?
Ans $2
Question 34:
A recipe uses 1 egg yolk and a ratio of 1 part sugar, 2 parts fat and 2.5 parts flour. The sugar weighs 30g.
What are the required quantities expressed in grams for fat and flour?
1 cup fat 1 cup flour
Question 35:
The preparation methods for filo and strudel paste and products made from these include:
Both pastes use ratios of Flour (10): Water (5) : Oil (1) but strudel dough usually True
has 1 part egg added.
Filo paste originates from Greece, Middle Eastern countries and Turkey, where it is True
traditionally handmade in a labour-intensive process and used fresh.
Strudel paste is nowadays mainly identified with Austrian cuisine. Both pastries are False
very similar as they have to be rolled or stretched very thin before they are used.
Filo paste is traditionally brushed with olive oil in between layers to prevent the True
product rising. It is suitable only for savoury products.
American College
RTO Code: 31897
CRICOS Code: 03149K
Strudel dough can also be used for savoury applications such as vegetable or True
seafood fillings.
For Strudel, any filling used needs to be reasonably dry to achieve a crisp pastry. If True
you have a moist filling such as apples, you can add some roasted and buttered
cake crumbs to soak up the surplus liquid.
Baklava is a typical Austrian type of strudel. False
Question 36:
The following processes must be considered to ensure a clean and hygienic workplace:
True False
Tidy your work area frequently, in particular between different tasks. 
When changing to different tasks and commodities, the workplace and equipment 
need to be cleaned and sanitised.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. 
from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on 
any surface area.
Sanitation should occur each time after cleaning a work area or equipment that 
comes into contact with food.
In order for a workplace to be hygienic it must be sanitised before the cleaning 
process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This 
includes stovetops, the oven, walls, floors, cupboards and other parts of the
kitchen and service area.
Assessment – 4 - Checkpoints
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 1
Q1.
What are the functions of the following specialised equipment used in the preparation and finish of
pastries, cakes and yeast goods?
1. Pastry scrapers and horns – This is used to manipulate raw dough by scraping it from a surface on
which it has been rolled as well as to slice it.
2. Palette knives, straight and cranked spatulas – It is used to make spreading icing, cream and butter
icing onto your delicious homemade cupcakes nice and easy.
3. Piping bags with a wide variety of nozzles – It is used to pipe semi-solid foods by pressing them
through a narrow opening at one end for many purposes including cake decoration.
4. Cake rings and spring moulds – It is used for baking, layering and molding cake or pastry.
5. Bread tins in many shapes – It is used to shape bread while it is rising during baking.
6. Tartlet and barquette moulds and flan rings – Tartlet- It is used in baking technique to bake a
pastry crust without the filling inside it.
Barquette moulds and flan rings: This will help in shaping of cake or anything required for the
decoration of cake.
7. Fluted moulds and dariole moulds – These are for those interesting savoury and sweet dariole
delights.
8. Cutters – The tool is used to mix a hard or soild fat into flour in order to make pastries.
American College
RTO Code: 31897
CRICOS Code: 03149K
9. Rolling pins – It is used to press out dough evenly and smoothly.
Q2.
How do the following factors affect the choice of equipment for the preparation of bread and pastry
items?
1. Safety – It is very important to choose the safe equipment to avoid injury.
2. Appropriateness – The equipment should be appropriate enough to get better results.
3. Reducing wastage – The reduction of waste will help to maintain the hygiene.
Q3.
List 5 common Work Health and Safety and Hygiene requirements which must be followed when
using equipment:
 It should be easy to clean, sanitise and maintain
 It should be appropriate for the work of the business.
 It should be suitable for the jobs they are used for
 It should have sufficient space, facilities and suitable equipment to produce safe food.
 It should be made of material that should not contaminate food.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
What are the basic ingredients used in baking? How do different ingredient ratios impact on the
finished pastry products?
Baking powder.
Baking soda
Butter
Cornstarch
Eggs
Flour
Milk
Salt
Q5.
List 3 essential aspects which need to be considered in order to obtain a successful finished pastry
product:
 If you are making shortcust pastry plain flour is recommended because it will create a crumbly surface
instead of tough.
 Water mixed with flour is very helpful because it swells helping from gluten.
 Should be careful with working the dough.
Q6.
American College
RTO Code: 31897
CRICOS Code: 03149K
List and explain 3 methods of heat transfer which are used for cooking and baking processes:
 Conduction
 Convection
 Radiation
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 2
Q1.
What are the basic processes which occur in a yeast dough from the first stage of sifting the flour to
the final shape stage?
 Step 1: Scaling. Scaling refers to weighing out all of the ingredients. ...
 Step 2: Mixing. ...
 Step 3: Bulk Fermentation. ...
 Step 4: Punching Down/Degassing. ...
 Step 5: Dividing. ...
 Step 6: Pre-Shaping. ...
 Step 7: Benching. ...
 Step 8: Shaping and Panning.
 Step 9: Proofing and baking
 Step 10: Baking
 Step 11: Cooling
 Step 12: Storing and eating
Q2.
Which processes affect the structure of a dough when fats are added?
The water added to make dough may result in the formation of gluten from the flour protein particles.
Gluten develops slowly in the biscuit dough system because of the low ratio of liquid to flour.
The protein interactions help to explain the basis for the dough development and gas retention.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q3. What is the function of eggs when added to a dough mixture?

The water added to make dough may result in the formation of gluten from the flour protein particles.
Gluten develops slowly in the biscuit dough system because of the low ratio of liquid to flour. The
protein- protein interaction help to explain the basis for the dough development and gas retention.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
Which natural aeration processes occur during the panary fermentation by yeast? How is this
expressed in chemical terms?
The dough is aerated by the action of the yeast. The little cell ferment the dough and produce tiny
bubbles of gas inside it. As a result the dough gets fatter and bigger and rises of course.
C6H12O6 -> 2C2H5OH + 2CO2
Q5.
Complete the following table by indicating the functions of each ingredient in pastry production:
To provide strength Have to be carried by Lighten the Tighten, compact
and structure flour and eggs texture the texture
Flour 
Eggs 
Sugar 
Fat 
Liquid – water, 
milk, liqueurs
Baking powder,
yeast 
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 3
Q1. List 6 functions of eggs in the preparation processes for pastries, cakes and yeast goods:
 Whole eggs work to bind baked goods together because of the protein content and how it gels
as the egg heats up. ...
 Because whole eggs contain so much water content they also help with the leavening. ...
 Whole eggs also add flavor, color, and richness to our baked goods
 Whole eggs also add tenderness and moisture to baked goods.
 Because egg whites contain a great deal of water and no fat they tend to have a drying effect on
baked goods. However the can be used in conjunction with a high ratio of sugar, like in the angel food
cake, to keep baked goods moist.
 Egg whites are very neutral in flavor so they really do not contribute to the flavor of your baked
good like the yolks do.
Q2.
List and describe the features of 3 types of yeast:
American College
RTO Code: 31897
CRICOS Code: 03149K
 Cake (Moist) – traditional live yeast; needs to be dissolved in water.

 Active Dry – traditional dry yeast; needs to be dissolved usually with sugar.
 Instant – contains small amount of yeast enhancer; does not need to be dissolved.
Q3.
List 3 requirements for yeast to be active – what are the sources for the requirements?
 Rehydrating Dry Yeast before using gives it a “good start” – the yeast feeds on the sugar allowing it to
become very active and ready to work in your dough.
 Water is recommended for dissolving yeast.
 Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.
Q4.
Provide 3 economic reasons for using convenience products in pastry cookery:
 Because the ingredients required for pastry production are expensive.
 As the ingredients are used in large amount so the convenience products are used.
 The convenience products are easily available at nearby places which can reduce delivery cost.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q5.
List 3 provisions to determine and organise the required ingredients to prepare mise en place for
pastry products and breads:
1.Understand the recipe's ingredients and instructions from start to finish;

2. Decide whether you are going to weigh or use volume (measuring cups and spoons)
measurements;
3. Arrange to have as few distractions as possible
Q6.
How can the following factors affect the selection of ingredients when preparing dishes?
1. Seasonality – Climate change can disrupt food availabilty, reduce access to food and affect food
quality
2. Price – Cost of ingredients will make a buyer think twice about buying the ingredients.
3. Infrastructure – The infrastructure plays major role in preparing dishes, it is very important to have
proper infrastructure in order to get better results.
4. Equipment available – The availability of equipments plays a major role in deciding the dish to be
made.
5. Quality standards – The quality of products will affect the taste and presentation of dishes.
6. Service requirements – The service of ingredients will decide the time span to prepare dish.
7. Stock rotation principles – Stock rotation principle can prevent the ingredients to get expire.
Q7.
List 3 aspects which must be calculated when costing a cake or gateau:
 Ingredients and supply

 Time
 Overhead
American College
RTO Code: 31897
CRICOS Code: 03149K
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 4
Q1.
Which healthy alternatives can be incorporated into the production of pastries, cakes and yeast
goods for the following aspects?
Low-fat alternatives – Applesauce and plain yogurt
Sweeteners – Saccharin
Increased dietary fibre – Prebiotic sugar
Coeliac disease and allergies – Gluten free
Q2.
List 3 production methods for short pastes and explain the key points of care for each method:
 Rubbing in method- Use your finger tips only
 Creaming method- It is important for creating air,needed for leavening and thus helps to produce light
and fluffy cakes.
 Cutting in method- It is very important to be safe while cutting..
American College
RTO Code: 31897
CRICOS Code: 03149K
Q3.
Complete the following table with the correct short paste ratio requirements for each type of paste:
Type Liquid Sugar Fat Flour
Pâte Sucrée 1 1 2 3
Pâte à Foncer (sweet) 2 1 1 2
Pâte Sablée 1 1 1 3
Pâte Brisée 1 1 1 2
Q4.
What are the requirements for baking and blind baking short paste products?
Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried
beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on
a baking tray and cook in an oven preheated to 220C for 8-10 minutes.
Q5.
Provide 5 menu examples of short pastry items:
 Choux pastry.
 Phyllo pastry.
 Puff pastry.
 Watch:
 Samoosa dough.
 Shortcrust pastry.
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 5
Q1.
Provide an explanation and 2 examples for each of the following cooking methods for flans and tarts:
1. Baking alone and using as a shell for cold sweet or savoury items:
A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling
of various sweet or savory ingredients. A 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 savory, though modern tarts
are usually fruit-based, sometimes with custard. Flan, in Britain, is an open pastry or sponge case containing a sweet
or savory filling. A typical flan of this sort is round, with shortcrust pastry.
2. Prebaking shell to be baked again with a custard filling:

Heat oven to 375 degree F. Spread cheese evenly in bottom of pie shell. Top with filling in an even
layer.
Beat eggs, milk, thyme and salt in medium bowl until blended. Carefully pour over filling in pie shell.
Bake in center of 375 degree F oven until center is almost set but jiggles slightly when dish is gently
shaken and knife inseted near center comes out clean, 30-40 minutes. Let stand 5 minutes. Cut into
wedges.
3. Raw shell to be baked together with all the other ingredients:
American College
RTO Code: 31897
CRICOS Code: 03149K
Baking blind (sometimes called pre-baking) is the term used to describe the process of baking a pie,
tart or flan base with pastry, usually shortcrust pastry without the filling.
Q2.
Provide 5 guidelines for the presentation of flans and tarts:
1- Go wild with color.
2- Mix up textures
3- Compose your plate as you would a panting
4- Choose a bowl that works
5- Mix hot and cold
Q3.
List 5 common faults which could occur during the preparation of short pastes:
1- Crust looses shape
2- Crust burned in spots
3- Crust shrinks
4- Edges fell over baking
5- Crust tough
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
List the preparation steps for a choux paste in correct order:
1. Fold a large piece of greaseproof paper in half. Unfold it again and lay it out flat. Sift the flour
and salt together onto the paper.
2. Put the butter and water into a heavy-based pan. Heat gently, stirring all the time, until the
butter has melted. Turn up the heat and bring to a full, rolling boil.
3. Turn down the heat. Form the folded greaseproof paper into a chute and tip the flour and salt
very quickly into the pan. Start beating the mixture vigorously at once with a wooden spoon.
Continue until the flour has been absorbed.
4. Return the pan to a gentle heat and continue beating the mixture for about a minute until it
forms a smooth dough which comes away from the sides of the pan. Remove from the heat.
5. Let the dough cool for a few minutes until you can comfortably hold your hand against the sides
of the pan.
6. Add the beaten eggs, a little at a time, beating thoroughly with a wooden spoon after each
addition.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q5.
What processes and procedures are involved when baking choux paste?
 Pipe or deposit the mix to achieve the desired shapes.
 Bake the choux at 176°C (350°F) for 10 minutes in a convection oven with the vent closed and
then at 163°C (325°F) for 15–20 minutes with the vent open.
 The baked product must have a well-browned exterior with a dry center.
Q6.
What are the possible reasons for the following faults in choux paste?
Flat product – Huge amount of liquid.
If eggs are added when the water is too hot– Once pate a choux hits the heat of the oven, all this
liquid quickly turns to steam, leavens the paste, and makes it rise.
If the product is too brown – Due to overcooking.
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 6
Q1.
List the 3 production methods for puff pastry and provide a brief description for each method:
1. Blitz puff pastry: “Blitz” is a German word for “lightning,” a reference to the speed
of the lamination process. Using this method, the fat is distributed throughout the
dough non-uniformly in the form of small discs. Upon baking, Blitz pastry dough
does not rise sufficiently which limits its utilization to cream fillings and other less
refined applications.
2. Traditional puff pastry: the butter block is sandwiched between two layers of
dough and then laminated. This process requires a fairly long processing time.
3. Italian puff pastry: also known as pasta sfogliata. This pastry dough contains white
wine and eggs and requires intensive mixing prior to lamination using the
traditional method.
4. Inverted puff pastry: as the name suggests, the layers of dough and fat are
reversed in this pastry dough. A reversible dough sheeter is required for this
process. Baking results in a crispy and flaky product as the layers of fat become
one during lamination. Although this process is fairly difficult, the pastry dough
does not shrink, therefore, eliminates the need for final rest as in other methods.
Q2.
What are full, ¾ and ½ puffs? How are these types of puff used for different production methods?
Full puffs are made up of different fillings with different ratio.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q3.
What needs to be considered when baking puff pastry items?
Always bake puff pastry in a very hot oven (220°C/425°F). A hot oven ensures the moisture in
the dough turns into steam, which is what makes puff pastry rise. Puff pastry should only be baked for a
short time. 15 to 20 minutes usually suffices
Q4.
Provide 5 examples for puff pastry goods which could use trimmings, ½ or ¾ puff paste:
 Shortcrust pastry
 Choux pastry
 Flaky pastry
 Croissant
 Danish
Q5. What are the possible causes for the following faults in puff pastry?
Product doesn’t rise:

A dull edge can cement layers together and prevents this from rising.
American College
RTO Code: 31897
CRICOS Code: 03149K
Fat has run out of the paste:

If too cold oven temperature is used.
Uneven rise:
Uneven heat may cause uneven rise of pastry.
Wrong colour/unevenly cooked:
Proportion of fat in the dough is very high
Texture too firm/pastry not flaky:

Because of absence of too much fat.
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 7
Q1.
What are the origins offilo and strudel paste?
What are the production methods for filo and strudel paste?
List 3 products which can be produced from each paste using different sweet and savoury fillings.
Filo paste
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in
Middle Eastern and Balkan cuisines
Strudel paste
A 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.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q2.
What are the production steps for the following methods?
Sugar batter method:
The fat and sugar are creamed dependent on the temperature and creaming quality of the fat to
produce a light mix. The liquid egg is added in 4-5 portions with creaming in between each addition to
prevent any curdling occurring and producing a bater that is smooth and has a velvety appearance and
texture.
Flour batter method:
In the flout batter method, the flour is added as two separate portions, firstly mixed with the creamed
ingredients with a second portion added later to the batter. The flour and fat are mixed together, while
the eggs and sugar are whisked together in a separate bowl.
Q3.
What are the production steps for a Genoese Sponge?
Preheat oven to 350ºF/180ºC.
1. Grease and flour two 8-inch (20 cm) cake pans.
2. Combine eggs, sugar and vanilla in a large mixing bowl.
3. Place bowl in another bowl of hot water.
4. Beat 5 minutes using an electric mixer until the mixture is very light. ...
5. Remove the bowl from the hot water and let the batter cool.
Q4.
What are the production steps for the cold sponge method?
 Make the sponge
American College
RTO Code: 31897
CRICOS Code: 03149K
 Make the dough
Q5.
List 3 quality indicators for a good sponge:
 Moist
 Good texture
 Fine colour
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 8
Q1.
What are the general key steps for producing a fruit cake?
1. Turn on the oven and prepare your pan. ...

2. Place the butter, sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl. ...
3. Add the eggs. ...
4. Add the flour. ...
5. Stir in the pineapple. ...
6. Mix in the dried fruit, nuts, and candied cherries. ...
7. Spread the batter in your pan. ...
8. Bake your fruitcake
Q2.
List 3 factors which need to be considered when using fruit for cold-set cheesecakes:
 Fruits should be fresh

 The fruits should be selected carefully
 The baked cake should be kept properly stored.
Q3.
American College
RTO Code: 31897
CRICOS Code: 03149K
List and describe 3 mixing methods which can be used to prepare mousse:
At its most basic, mousse is made by folding aerators into a base. These aerators can be whipped
cream, meringue (egg whites + sugar), pâte à bombe (whole eggs and/or egg yolks + sugar), or a
combination.
Q4.
Describe the key production steps for the following meringue styles:
Basic Meringue –
1. Step 1: Prep for French Meringue. ...

2. Step 2: Egg Whites Are Best at Room Temperature. ...
3. Step 3: Add Cream of Tartar. ...
4. Step 4: Start to Whip the Eggs. ...
5. Step 5: Watch for Stiff Peaks. ...
6. Step 6: Swiss Meringue. ...
7. Step 7: Use a Double Boiler. ...
8. Step 8: Whisk the Suga
Italian Meringue –
1. Step 1: Combine sugar and water. In a heavy-bottomed saucepan, add your sugar. ...
2. Step 2: Cook the syrup. Begin cooking the sugar on high heat, stirring only until it comes to a
boil. ...
3. Step 3: Use a thermometer! ...
4. Step 4: Start your meringue
Swiss Meringue –
American College
RTO Code: 31897
CRICOS Code: 03149K
1. Step 1: Prep for French Meringue. ...

2. Step 2: Egg Whites Are Best at Room Temperature. ...
3. Step 3: Add Cream of Tartar. ...
4. Step 4: Start to Whip the Eggs. ...
5. Step 5: Watch for Stiff Peaks. ...
6. Step 6: Swiss Meringue. ...
7. Step 7: Use a Double Boiler. ...
8. Step 8: Whisk the Sugar.
Q5.
What are the basic ingredients and the method used for preparing scones?
1. Heat oven to 220C/fan 200C/gas 7.

2. Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
1. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir
in 3 tbsp caster sugar.
2. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
3. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
4. Put a baking sheet in the oven.
5. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it
will seem pretty wet at first.
6. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your
hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat
into a round about 4cm deep.
7. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it
into some flour. Plunge into the dough, then repeat until you have four scones. You may need to
press what’s left of the dough back into a round to cut out another four.
8. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
9. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking,
generously topped with jam and clotted cream.
10.
American College
RTO Code: 31897
CRICOS Code: 03149K
If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins
to refresh.
Checkpoint 9
Q1.
What are the processes for the straight method and the 2 step method for producing bread dough?
Provide one menu example for each method.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients,
and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk
fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough
method.
Q2.
List the production steps with key points of care for bread dough in order:
Scaling. *Ingredients must be accurately measured. ...

1. Mixing. *Combine ingredients, distribute yeast, gluten development. ...
2. Bulk Fermentation. *First rising. ...
3. Folding. *Redistributes yeast, deflates dough. ...
4. Dividing. *Dividing the dough into equal proportions. ...
5. Rounding. ...
6. Bench Proofing. ...
7. Make Up and Panning.
Q3.
List 5 criteria typically used to evaluate the eating and flavour characteristics of breads:
Fresh bread usually presents an appealing brownish and crunchy crust, a pleasant roasty
aroma, fine slicing characteristics, a soft and elastic crumb texture, and a moist
mouthfeel.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
What are the typical characteristics of the following yeast goods?
1. Currant buns –
A currant bun is a European sweet bun that contains currants or raisins
2. Chelsea buns –
Chelsea Buns are sweet, individual serving-sized buns made from yeast-risen dough enriched with an
egg.
3. Bath buns –
Bath bun. The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar
sprinkled on top after baking.
4. Hot cross buns –
Hot cross buns are always pretty hot this time of year. Alongside chocolate bunnies, these buns shine in
the lead up to Easter.
5. Doughnuts or Berliners –
Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of
shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes").
Q5.
What are the properties of the following pastries?
Savarins –
The savarin is designed for its ability to soak up syrup. Almost exclusively, chefs used to drench it in a
rum-flavoured stock syrup.
Baba au rhum –
It is a sweet made with a very similar dough to brioche, very spongy texture, which is then dipped in
syrup made with citrus fruits and rum until it is well impregnated to obtain a very juicy interior.
Marignans –.
Creme Chantilly or fresh fruit
Brioche –
A brioche is a yeast-raised product enriched with butter and eggs and sometimes sweetened with
sugar.
American College
RTO Code: 31897
CRICOS Code: 03149K
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 10
Q1.
What are the production steps for Danish paste including points of care?
1. Sieve the flour and salt into a bowl and stir in the sugar.
2. Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar. Knead on a lightly floured
surface until the dough is smooth and elastic.
3-Place the dough in a plastic bag and allow it to rest in the refrigerator for 10 minutes.
4. Shape the butter into a flattened ball. Roll out the dough to a 12 inch (30 cm) square, place the butter in the center
and wrap the dough neatly around it, pinching the edges well together.
5.Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold
in half again. Seal the edges by pressing them together with the rolling pin. Return the dough to the plastic bag and
chill it for a further 10 minutes.
6-Repeat the rolling and folding process, chill for 10 minutes, repeat again and chill for 20 minutes.
7 Preheat the oven to 425° F (220° C). Roll out one-third of the pastry at a time, rolling each third to a 9 inch (23 cm)
square. Cut each square into nine 3 inch (7.5 cm) squares and brush each with beaten egg before shaping and filling as
desired (see below for suggestions).
This quantity of dough is enough to make 25-27 pastries.
8. Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. Leave in a warm place
until well-risen and puffy.
9. Bake in the preheated oven for about 10 minutes until cooked and golden brown. Cool on a wire rack, then
decorate as desired. Serve the pastries cold.
Q2.
What are the preparation methods for the following varieties of Danish pastries?
1. Tivoli
American College
RTO Code: 31897
CRICOS Code: 03149K
To prepare the coconut, preheat the oven to 160C. Spread the coconut out over a tray lined
with baking paper. Bake for three to four minutes, until lightly toasted, and set aside to cool.
2. To make the chocolate ganache, place the chocolate in a medium-sized metal bowl. Bring the
cream and glucose syrup to a simmer in a heavy-based saucepan over medium heat, stirring to
combine. Pour the cream over the chocolate and leave it to stand for a few minutes so the
chocolate can melt, then mix thoroughly, stirring well to ensure there are no lumps of
chocolate left.
3. Put the jam in a piping bag, make a slit in the side of a doughnut and insert the tip of the
piping bag into it. Fill generously, but not so much that it is oozing out of the top.
4. Holding the doughnut over the bowl, use one hand to cover it in ganache, making sure you
coat the entire surface well with chocolate. Repeat for the remaining doughnuts, putting them
on a clean tray lined with baking paper as you go.
5. With clean hands (or clean gloves, if you prefer), roll each doughnut in the coconut, making
sure the entire surface is coated. To keep things tidy, it's a good idea to place the doughnuts
into patty pans once coated – this will stop the doughnuts rolling around, and gives people
something to hold their doughnut in while they eat it.
2. Spandau
1 Preheat oven to 200C. Line 2-3 baking trays with baking paper. ...
1. 2 To make Spandau: Cut pastry into 10cm squares. Place a teaspoon of jam or an apricot half
into the centre of each square. ...
2. 3 To make Pinwheels: Cut pastry into 10cm squares. ...
3. 4 Place prepared pastries onto baking trays and brush with egg white
3. Twists or Foldovers
The dough should rest again in a retarder for about 20 – 30 minutes. This process is repeated a number
of times in order to create more layers. The number of folds vary based on the amount of roll-in fat and
can be as much as 264 layers for puff pastry.
American College
RTO Code: 31897
CRICOS Code: 03149K
4. Windmills
 Roll out one quarter of the dough

 Put a teaspoon full of filling
 Brush the edges of the square
5. Bear paws
It can be made with the help of bear claw cutter.
6. Snail
It can be made with the help of snail cutter.
Q3.
List 6 items and techniques which can be used to garnish and decorate various pastry items:
Chocolate sprinkles
Candies
Different colours
Sugar
Cheese
Meringues (hard)
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
What is ganache? How is ganache produced for various uses and applications?
Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming
the cream first and pouring it over the chocolate second. The mixture is stirred or blended until
smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny
appearance and smooth texture, adding corn syrup also gives it a shiny color and is used to sweeten
ganaches without the crystallization side effect that comes from other sugars
Q5.
Provide 5 examples of types of sauces, custards and syrups which could accompany various pasties,
cakes or yeast goods:
Chocolate ganache. ...

 Fruit coulis (pronounced koo-lee) ...
 Salted caramel. ...
 Custard. ...
 Butterscotch sauce
Q6.
List and describe the characteristics of 4 different custards and crèmes suitable for filling pastry
products:
Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to
the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used
in desserts or dessert sauces and typically include sugar and vanilla, however savory custards are also
found, e.g. in quiche.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q7.
Provide 4 examples for techniques which can be used when applying icing or piping decorations on
pastries and cakes to achieve a consistent product:
Royal icing
Fondant icing
Butter icing
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 11
Q1.
Provide 5 examples for different presentation styles of pastry products for various occasions and
service styles:
Plating
Decorating
Icing
Garnishing
Q2.
List 6 general rules for the safe storage and labelling of pastry products:
If a product has a best-before date of less than 3 months, then the best-before date must show at least
the day and the month; if the product has a best-before date of more than 3 months, then the best-
before date must show at least the month and the year.
Q3.
What are the storage requirements for the following items used for the preparation and finishing of
pastry products?
1. Base pastry – In a refrigerator
2. Filling and coating – In a freezer
American College
RTO Code: 31897
CRICOS Code: 03149K
3. Decoration –At room temperature
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4.
Which aspects must be considered when storing or displaying patisserie products in refrigerated and
closed-in cabinets?
ANS- Date of expiry should be written
Products should be changed after 3 days.
Q5.
List 5 aspects which must be considered when planning for and producing pastries to ensure minimal
wastage:
 Sufficient amount pf ingredients should be selected.

 Pastries should be made using proper equipments
 The maker should be properly trained
 All instructions should be followed properly
 Right ratio of ingredients should be taken.
Q6.
List 6 processes that should be included in work routines, in order to keep a workplace clean, safe
and efficient during and after service:
 Equipments should be handled with care
 Safety precautions should be taken
American College
RTO Code: 31897
CRICOS Code: 03149K
 The area before preparation of product should be clean and sanitized

 The area after preparation of product should be clean and sanitized
 Less lifting of products by hand should be practiced.
American College

SITHCCC019 Produce Cakes Pastries and Breads

Uploaded by

Copyright:

Available Formats

SITHCCC019 Produce Cakes Pastries and Breads

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Read this document in other languages

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITHCCC019 Produce Cakes Pastries and Breads

Uploaded by

Copyright:

Available Formats

International Institute of Management Pty Ltd

T/A American College / International Institute of Management

Assessment RecordSITHCCC019 Produce cakes, pastries and breads

Student Name HARJINDER KAUR

The candidate requires the following skill development before re-assessment:

The candidate has been provided with Name of Assessor:

Assessment – 1 – Short Answers

Preparation Equipment/ Utensil Requirements

Tarts Baker’s tools

Shortbread biscuits Cutlery tray

Profiteroles Plain nozzle piping bag.

Bouchées Round fluted pastry cutter

Apple Strudel 1 tea towel

Danish pastries Deck oven orion Evo

Sponge 2 baking pans

Fruit Cake 20cm round cake pan

Hygiene Requirements Safety Requirements

Nutritional Aspects Considerations for healthy options

3. Yeast and its relevance for producing yeast goods.

 What are the requirements for yeast to be active?

 What is the yeast activity at the following temperatures?

 1-4°C - Loss of fermentation capacity

1. The rub-in method

2. The creaming method

3. The hot water method

 The pastry allows the wet filling to be held in.

Savoury Short Paste – Pâte Brisée

Sweet Paste – Pâte Sucrée

Lining Paste – Pâte à Foncer

Sablée Paste – Pâte Sablée

Description for Danish Paste

Production method and steps for Danish Paste

Production steps for 4 different Danish Pastries

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

Folding and steam.

Ingredients and ratio Preparation method and points of care

when doubled in volume

Preparation Method Application for use

1. French 1. It is used when lighter and crispier results are

Examples Preparation method

Aspects to consider when coating cakes

1. 450g (3 cups) plain bread flour (see note)

Internal Characteristics External Characteristics Eating Characteristics

Recipe Production steps

 1 cup all purpose flour

Provisions to minimise wastage

Assessment – 2 – Practical Observation

Sweet Potato and sponge croissant bath or fruit bun

fruit cake sweet pastry

Croissant basic aerated choux pastry baguette

Each piece of equipment is checked for

Ingredients are weighed according to recipe

Element 4: Cook cakes, pastries and breads

13. whisking, folding, piping and spreading

a. Sponge ingredients weighed correctly

Garnish is prepared and of proportional size

and finger marks