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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
ASSESSMENT 2 Unit descripon: Cluster
PREP 3
Unit of Competency
SITHCCC019 - Produce cakes, pastries and breads
Qualicaon Title
SIT40516 - Cercate IV in Commercial Cookery
Assessment Tool
Knowledge test
Student must ll this secon: Candidate Name: Cand Ca ndid ida ate ID ID:: Privacy Release Clause: Plagiarism and Collusion: Student signature:
Mark Andrew Clarete
6512 512 “I give my permission for my assessment material to be used in the auding, assessment validaon & moderaon Process” “I acknowledge that enre assessment work is done by me”
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Date: ____________ _____________ _
Feedback to student:
Assessment Compleon Status Aempt
Inial aempt
Sasfactory
2nd aempt/Re-assessment
CBC-SITHCCC019-A2-V2021.1
Non-Sasfactory
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Assessor’s Signature
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 Academic Appeal procedures & Re-assessment: If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written request, clearly stating the grounds of appeal to the SSM. This should be submitted after completion of the subject and within 14 days of commencement of the new term. If the student is dissatisfied with their results, he/she has a right to appeal. The notice of appeal should be in writing addressed to the SSM / PRINCIPAL and submitted within seven days of notification of the assessment results. If the appeal is not lodged in the specified time, the result will stand as marked. In the event of an emergency, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. certificate.
Procedures for academic appeals & complaints
CBC motivates students to express any concern they may have about assessments / study-related issues if necessary. Students need to follow CBC’s defined procedures, while addressing their assessment / study-related concern or wishing to make a complaint. 1. The student student is expec expected ted to first co contact ntact their s subject ubject trainer to address th their eir work/study-rela work/study-related ted concern. 2. If the student is not satisfied wi with th the trainer’s res response ponse or has diff difficulty iculty discus discussing sing matters with the trainer, they ha have ve the right to esca escalate late the matter and discuss with the Student Service Manager to seek resolution. 3. Every student has has an opportunity tto o formally presen presentt their case with the Student Service M Manager anager / Princip Principal. al. The student is welcome to bring a support person if they wish. 4. If the resolution resolution reac reached hed is not to the satisf satisfacti action on of the student student,, the studen studentt has a furth further er right of appea appeal, l, which has to be done in writi writing, ng, “complaint/appeal “complaint/appe al form” to the Student Service Manager. 5. The student student needs to inclu include de all relevant inf information ormation with within in their d documented ocumented c complaint. omplaint. 6. The student student may submi submitt the docume documented nted complain complaintt in writing b by y letter, ema emailil or in p person. erson. 7. The Student Service Service Manager will respo respond nd to the complaint in writi writing ng about the appeal ou outcome tcome including th the e reasons for the decisio decision n within 10 working days from the date of submission. The decision will be reviewed by the Principal / SSM prior to informing the student. 8. If the complainant is not not satisfied with the sol solution ution provided, or if you want to complain complain or appeal this decision, decision, you can con contact tact the Overseas Students Ombudsman. The Overseas Students Ombudsman is free and independent. Find out more at http://www.ombudsman.gov.au/contac http://www.ombuds man.gov.au/contact-us t-us or phone 1300 362 072. Assessments resit policy
All students will be offered an opportunity to resit/resubmit a failed exam/assessment only once. If the student still does-not succeed after the resubmission the student has to pay $150 reassessment fee for every subsequent attempt. Students do not qualify for an automatic re-sit: If they are absent on the assessment due date without prior approval from the trainer / Principal; and Do not meet the minimum attendance requirement.
CBC will inform the student of re-submissions / resit dates. CBC will consider a student’s request for late-submiss late-submission ion / extension on a case-by-case, provided that the evidence submitted by the student is valid. Resit/Re-assessment Procedure:
An appeal in writing writing is made to the Pr Principal incipal / SSM pro providing viding reasons for re re-assessment -assessment /app /appeal. eal. Principal / SSM will review the assessment in consultation with the trainer. The student will be advised of the review result. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the Principal or SSM OR if need be an external assess assessor. or. CBC will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel will be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with CBC’s nominated mediation agency. Any student who fails fails a compuls compulsory ory subject or appea appeals ls unsuccess unsuccessfully fully will be req required uired to re-enrol in that s subject. ubject. The cost of external assessor will be borne by the CBC. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
For further information please refer to Student Handbook.
“I acknowledge that I have understood all the above rules and guidelines for the assessment
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
Instructions to Learner Assessment instructions Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms terms an and d co cond nditi ition ons s rel relati ating ng to the sub submi missi ssion on of yo your ur ass assess essme ment nt task. task. Please Please co consu nsult lt with with yo your ur trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process. Written work
Assessment tasks are used to measure your understanding understanding and underpinning underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria: Read the instructions for each question very carefully. Be sure to PRINT your FULL name & LAST name in every place that is provided. Short questions must be answered in the spaces provided.
For those activities requesting extra evidence such as: research reports, ESSAY reports, recipe cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12 pts. All activities must must be addressed addressed correctly in o order rder to obtain a competence competence for the unit unit of competency. competency. If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Candidates with special learning needs should notify their trainer/assessor so measures can be implemented to address those needs.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time. Plagiarism
All work is to be entirely entirely of the candidate. candidate. Plagiarism is taking taking and using someone someone else's else's thoughts, thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment,, please consult your trainer/assesso assessment trainer/assessor. r. Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience). Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” “Competen t” (C) or “Not yet Competent” Competent” (NYC) for the relevant unit of competency. If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s). What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in CBC-SITHCCC019-A2-V2021.1
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 elements and performance criteria of this unit: culinary terms and trade names for: o
ingredients commonly used to produce cakes, pastries and breads
o
a variety of classical and contemporary cakes, pastries and breads
contents of stock date codes and rotaon labels food safety pracces for handling and storing cakes, pastries and breads classical and contemporary: o
cakes:
o
o
basic aerated sponge
cold set cake and mousse cake
friands
fruit cake
Genoise sponge
Madeira cake
meringues
muffins
Swiss roll
pastries:
choux pastry
croissant
Danish pastry
puff pastry
short crust
sweet pastry
strudel
sweet and savoury breads:
baguette
bath or fruit bun
bread rolls
hot cross buns
unleavened breads
characteriscs of a variety of classical and contemporary cakes, pastries and breads: o
appearance
o
colour
o
consistency
o
moisture content
o
shape
o
taste
o
texture
historical and cultural derivaons of a variety of cakes, pastries and breads basic aspects of yeast fermentaon and dough development processes nutrional value of classical and contemporary cakes, pastries and breads indicators of freshness and quality of stocked ingredients for cakes, pastries and breads cookery methods for cakes, pastries, breads and llings: ll ings:
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 o
adding fats and liquids to dry ingredients
o
chilling ingredients and work surfaces
o
cung, shaping and moulding
o
kneading and handling
o
preparing and using llings
o
preparing and using pre-bake nishes and decoraons
o
resng rolling
o
selecng and preparing appropriate cake ns and moulds
o
srring and aerang to achieve required consistency and texture
o
using required amount of baer according to desired characteriscs of nished products
o
weighing or measuring and siing dry ingredients
o
whisking, folding, piping and spreading
o
main types, culinary characteriscs and uses of llings for cakes, pastries or breads: o
savoury:
cheese
fish
ham meat
o
bacon
poultry vegetable
sweet:
chocolate
cream
custard
fresh or crystallised fruit and fruit purées
meringue
whole or crushed nuts.
main types, culinary characteriscs and uses of decoraons for cakes, pastries or breads: o
chocolate
o
coloured and avoured sugar
o
fresh, preserved or crystallised fruits
o
fruit purées
o
glazes
o
icings
o
jellies
o
sprinkled icing sugar
o
whole or crushed nuts
appropriate baking temperatures and cooking mes for cakes, pastries, breads and llings appropriate environmental condions for storing cakes, pastries, breads and re-usable by-products of their preparaon to: o o
ensure food safety opmise shelf life
mise en place requirements for producing cakes, pastries and breads and a nd llings
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 safe operaonal pracces using essenal funcons and features of equipment used to produce cakes, pastries and breads.
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 Your Tasks: Tasks:
You are required to complete all questions and tasks for this assignment. 1.
Explain the historical and cultural derivations of a variety of cakes, pastries and bread.
Variety Vari ety of cakes cakes,, pastries, pastries, bread bread
Historical Historical and and cultura culturall derivatio derivations ns
Sponge cake
A light cake made of egg whites, flour and sugar, sometimes leavened with baking powder, is sponge cake. Leavened with beaten eggs, sponge cakes originated during the Renaissance, perhaps in Spain. Friends come from France, where they are referred to as 'financiers.' In the late nineteenth century, they were first created by a pastry chef named Lasne, who had a store on rue Saint-Denis near the Bourse, the stock exchange of the city, and made them in the form of gold bars/ingots. It was invented by the Swiss pastry chef Gasparini in 1720, although some sources suggest it already existed then and this illustrious chef only developed it. French and Italian chefs have each invented their own version, so there are three distinct styles of meringue today:
Friands
Meringues
Muffins
Croissant
Danish pastry
Strudel
Baguette Hot cross buns
Bread rolls
Unleavened br bread
French, Swiss. The worItalian d, speand lled m oofin, is first found in print in 1703; it is of uncertain origin but probably derived from the Low German Muffen, the plural of Muffe meaning a tiny cake, or possibly with some relation to the soft meaning of the Old French moufflet, as said of bread When they hear mention of the croissant, people always think of France, but Austria is the true country of birth for this popular pastry. They're Viennese, not French! The 'kipferl' was assumed to be the croissant's metaphysical ancestor, The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the ... Apple strudel made in the Czech Republic. Type, Pastry. Place of origin, Austrian Empire. Region or state, Central Europe, Europe,Empire Southern Europe, ... Place of Eastern origin: Austrian The word baguette comes from the Latin baculum which became baccheto (Italian) meaning staff or stick. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican Anglican monk baked baked the buns and and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend While there is no clear proof of the origin of the bread roll, it is assumed that 'bap' dates back to the 16th century as a kind of broad and soft bread roll. England is also said to be the location where bread rolls were eaten from the time the bread came into being. In Judaism and Christianity, u un nleavened bread has sy symbolic me meaning. As ordered in in Exodus 12:18, 12:18, Jews eat eat unleavened unleavened bread such such as matzo during Passover. ... Eastern Christians equate unleavened bread with the Old Testament and, as a sign of the New Covenant in the blood of Christ, allow only bread with yeast.
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 2. Which piece of equipment would you use to ice a cake?
Piping bag
Piping p
Oset spatula
3.
4.
List five (5) signs that ingredients for cakes, pastries, desserts, and bread are fresh f resh and of high quality?
Eggs
Sugar
Cake our
Chocolate
Baking powder
List some of the culinary and trade names for ingredients commonly used to produce cakes, pastries, breads, and desserts and explain these.
Flour
Flour may be made from barley, rye, oats, rice, peas, corn (maize) or wheat. The gluten contained in some ours stretches and expands to trap air or carbon dioxide. When heated above 60°C, gluten will coagulate (set hard). Wheat our is labelled according to its gluten content, i.e. weak our has ~9% protein and strong our has ~12% protein.
Sugar Sugar is used as a sweetener, to promote browning and to soen the texture of a product. Many types of sugar are available.
Fats Fats in pastries full important important funcons as they add to the avour, aerate the paste or dough and tenderise and enhance the texture. Dierent types are available ava ilable for various purposes, including
Eggs Eggs have several funcons in pastries, cakes, and yeast goods: When eggs are whisked, they trap air bubbles which will aerate the product The water content of eggs will help to bind the dry ingredients together The protein content of eggs will set during baking, helping helping to provide provide structure in the productE productEggs ggs improve the crust colour The emulsicaon of eggs will improve the storage stora ge qualies of cake and sponge products The colour of eggs improves the crumb colour
Salt Salt is very important in pastry cooking as it acts as a counter-balance for the sweet avour in most pastry goods. Salt should be added in small amounts to all pastes. Generally, unsalted buer is used in baking to control the amount of salt added to the recipes.
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Dairy Products Milk is used for moistening and enriching and because of it's avour. Cream is the fat content of milk which naturally forms a layer on the top if milk is le standing. It is used for llings such as crème Chanlly. Cheese is used in many savoury applicaons in baking. All variees can be ulised, from blue vein cheeses for lo parcels to mozzarella in pizza toppings.
Chocolate Chocolate is made from cocoa beans. The solids give the colour and avour while the fat (cocoa buer) provides the smoothness and low melng point. Couverture has a cocoa buer content of 32-40%. It has the best avour but needs to be handled carefully to produce a rst class product. Compound chocolate has vegetable oil added, is more stable and does not require tempering.
Flavourings and Spices Many avourings and spices can be used to enhance products. Examples include vanilla, cinnamon, poppy seeds, sesame seeds, cloves, nutmeg, ginger and allspice.
5.
Discuss the major faults relating to short pastry. Suggest the measures to resolve the issues.
6.
Some big faults are typically connected to incorrect methods, such as working the paste for too long and rendering it rubbery or weighing ingredients wrongly, altering the properties of the paste with too much sugar, fat or flour. If the mixing process is not done properly it will result to a doughy spot within the paste so mixing it properly is essential to avoid this fault. Another issue is the temperature of ingredients ingredients specially the fat needs to be soft enough to be worked into the paste, but should not be warmed too much, as it will stick. Lower levels of fat will lead to toughness in the final product. Also, if the temperature is too low the product will not stabilise and will soften and melt. If it is too high, it will burn on the outside and may not be cooked through, so it is important to pre-heat the oven to the desired temperature before baking.
Describe the productio Describe production n step steps s of chou choux x past pastry. ry. Provide Provide some some menu menu examples examples.. Mention Mention some potentials faults while cooking choux pastry. Step 1 Boil the liquid and butter together – chopping the fat into smaller pieces speeds up the melting process. Step 2 The liquid should be boiling rapidly when the flour is added so the starch cells in the flour burst open, allowing them to accept more liquid. Step 3 Once the liquid boils remove it from the heat and then add the sifted flour immediately! This is important as the liquid would absorb the flour in lumps if added gradually and the fat would stay separate. Step 4 Work the mixture through with a wooden spoon and return to the heat to “burn off” the mixture. This term is used to describe the gelatinisation of the starch in the panada.
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 Step 5 Once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to below 45°C. Always cool the panada before adding the eggs, otherwise the eggs will be cooked (protein coagulated) coagulated) and cannot provide stability and structure. Step 6 Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping consistency. Step 7 Pipe onto a greased tray but leave some room for it to spread. Bake large items such as choux buns at 200°C and smaller items such as profiteroles at up to 220°C. Step 8 As you bake the choux paste, the water in the paste turns to steam and pushes the paste up and out. As the heat increases the egg starts to coagulate and provides structure. The starch also starts to set and provides structure, with the final shape being held in place once the liquid has evaporated. The product is finished once it is evenly golden brown, has double doubled d in size and feels light. If you tap the finished choux product it should sound hollow. Place onto a wire rack to prevent condensation
Do not open the oven in the first 10-15 minutes or the pastry products will collapse. The pastry needs to be almost dry on the inside, as moisture indicates that the egg has not set enough and the product will collapse and taste doughy.
7.
Discuss the production methods of puff pastry. Provide some potential major faults relating to making puff pastry with solutions. Provide at least 5 menu examp examples les of using puff pastry.
Prepare the dough by mixing the water, salt, 10% of the fat and the flour into the basic dough and then rest. This is called détrempe or pastry dough. A small amount of white vinegar or lemon juice can be added to the water (~1% of the water content). This will relax the dough and prevent oxidation The remaining 90% of the fat is referred to as roll-in fat. Work the roll-in fat with some flour and form it into a block Cut a Maltese cross into the pastry dough, roll out the 4 corners, place the roll-in fat in the centre and fold the 4 ends back over Then make the first turn and refrigerate for at least 30 minutes between each turn.
Butter must be the same consistency as the dough in order to facilitate the lamination. Purposemade butter such as sheeted butter, which is drier than normal butter, can be used.
If the fridge is too cold you may need to let the paste warm slightly at room temperature before rolling.
Never bash the paste with the rolling pin as you will disturb the layering and the finished pastry will not rise evenly.
Faults in making puff pastry and solution Product doesn’t rise- adjust oven temperature Fat has run out of the paste- Use the correct technique; allow butter enough time to soften after removing from the fridge Uneven rise- Use the correct technique; take care when brushing with egg wash
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
8.
What is sponge? Discuss three production methods of sponge. Provide menu examples from each of the groups? As its name suggests, the sponge should have the main properties of aeration and lightness. This are accomplished by the use of eggs inside the finished product as the main structure. To have a softer crumb, the flour has to be weakened. Production methods of sponge Genoese Method (Pâte à génoise)
The eggs and the sugar are whipped over a bain-marie to blood temperature, temperature, placed into a machine and whipped to sabayon stage, then the flour is folded under. For additional moisture, butter is added. This method is quick, and the butter extends the shelf life of the product and uses less equipment. Example: raspberry jelly roll, Mango Mousse Cake, Strawberries and Cream Sponge Cake Cold Method (Pâte à biscuit)
The eggs are separated, and the whites are 3/4 whipped, then half the sugar is folded under and the mixture is whipped until it forms a meringue. The yolks are whipped with the remaining sugar until stiff. The meringue mixture is folded carefully into the egg yolk mix and then the flour is folded under. This provides for extra structure and is normally used for sponge fingers or any products that require a firmer texture. Example. Chocolate Gâteau Stabilised Method
Use a stabiliser in the mixture or use pre-mixes. The resulting sponge is more stable but lacks the egg flavour. Other additives such as glycerine may be used to extend the shelf life. This method is rarely used for high quality restaurant desserts. Example. Banana sponge roll, chocolate slice
9.
List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method
Application for use
1. Fruit meringue
1. used for colour and extension of sorbets as well as petits fours.
2.Italian meringue 2. icing for gâteau 3. swiss meringue meringue 3. for decorations or garnish
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
10. Illustrate the production methods of fruit cakes. Provide some menu examples.
Example: blueberry banana fruit cake
11. What are the two rules for mousse like preparations? What is the consequence if you do not follow
the rules?
Ensure that all the mixes to be folded together are of approximately the same texture Do not fold or pour something very cold into something very hot (unless you have a good reason)
This is not always possible. If you have 2 mixes of differing texture the rule is that the lighter mixture is always folded into the heavier mixture, e.g. a light meringue is first partly folded into a heavier chocolate base making the 2 mixtures more even and then the rest is added. Otherwise most of the aeration effect is lost.
If there is too great a difference in texture or temperature you will create lumps in the mousse or the mixture will split. This will result in a poor eating quality and texture in your finished product.
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
12. List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method
Application for use
1.
1.
2.
2.
3.
3.
13. 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
Production Steps
Internal Characteristics
CBC-SITHCCC019-A2-V2021.1
External Characteristics
Eating Characteristics
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
14. Provide a recipe for unleavened bread and list the production steps.
Recipe
Production steps
15. 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.
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554
16. a. You arriv arrive e at work work to start start yo your ur shif shift. t. List 5 metho methods ds you could could use to identif identify y the mise en place place and preparation requirements requirements for your shift: b. You are assign assigned ed to make 3 di diffe fferen rentt kind kind of cakes cakes for 2 separa separate te bookin bookings gs with 20 and 30 gu guest ests, s, respectiv resp ectively. ely. Followin Following g the temp template lates s belo below w prepare prepare the SRC (Standard (Standard recipe recipe card), card), productio production n requir req uirem ement ents, s, cookin cooking g meth methods ods,, pre prese senta ntatio tion, n, an and d ga garni rnish. sh. Yo You u must must mentio mention n ab abou outt th the e menu menu adjustment for the gusts who are coeliac, vegan in a separate footnote.
(NB- You do not need to prepare separate separate SRC for the coeliac and vegan guests. Only footnote relating to adjustment is enough.)
Methods to identify mise en place and preparation requirements
1. 2. 3. 4. 5.
Standard Recipe Card
Name of dish:
Portion nos.:
Reference source:
Portion size:
Futura
Commodities Item
Specification
Dish 1:
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Weight kg/l/unit
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Method:
Preparation:
Cooking:
Plating:
Dish 2:
Method:
Preparation:
Cooking:
Plating:
Dish 3:
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Canterbury Business College CRICOS Code Code – 01899K RTO Code - 6554 Method:
Preparation:
Cooking:
Plating:
Prep-list Item
Specification
Quantity
Mise en place
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