SITHCCC019 Produce Cakes Pastries and Breads Ckeckpoint11

 

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Assessment 1. Provi Provide de a product product descripo descripon n for for the followi following ng pastri pastries es includin including g sugge suggeso sons ns fo forr ga garnis rnishes hes and presentaon for service to customers:

Savarin paste Savarin paste is richthen yeast pasteincontaining a high proporon of or buer and a greased combinaon of equal amount of aegg, soaked stock syrup. Savarin are placed piped into savarin moulds and then placed into the proven and baked unl golden, once cooled then put inside the stock syrup. when plated they are garnished with Chanlly cream and fresh fruit

Baba au rhum  Baba au rhum is a savarin paste with currants added. The mixture is placed into greased dariole moulds and baked, then soaked in a stock stock syrup containing containing rum, then garnished garnished with fresh cream and fruit. Oen a sauce such as an apricot rum sauce is served with addional moisture.

Marignans  Marignans are piped into barquee moulds, proven and baked, then soaked in syrup. Aer baking an incision is made into the top, it is lied up and lled with cream and garnished with fresh fruits.

Brioche  Brioche is a classical French breakfast speciality. It is a rich yeast dough with a high content of eggs and buer. It can be produced as a loaf, rolls or the classical brioche a tete uted mould shape with a topknot that is oen lled, serve with an entree such as chicken liver pate. 2. What is Danish Past Paste? e? How is it it produced? produced? Provide Provide the producon producon steps steps for for 4 dieren dierentt variees variees of Danish pastries: Descripon for Danish Paste Danish is a rich paste that uses a base of our, yeast and milk. Main uses for Danish are breakfast, morning and aernoon tea. Producon method and steps for Danish Paste  ·  Blend the yeast with the milk, sr in the beaten egg and mix with the our and sugar smooth dough then refrigerator refrigerator  · Knead a smooth  · Place the buer in the centre of dough and roll it and repeat it 2-3 mes and then rest in fridge  · Cut the pastry in square and brush with beaten eggs  · Place into the baking tray and placed in pre heated oven for 10 minutes.

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Producon steps for 4 dierent Danish Pastries 1.Spandau : roll paste to 3-4mm thickness and cut into 10cm squares. Pipe or place lling l ling in the centre, then fold all corners into the centre. 2.Windmills- roll paste to 3-4mm thickness and cut into 10cm squares, then make 3cm cut from each corner toward the centre. Fold one side of cut towards the middle. 3. Snail- roll paste to 3-4mm thickness and cut into 30cm squares, spread a thin layer of custard over it sprinkles with sultanas, roll up into cylinder similar to Swiss roll and cut them. Put onto a greased tray with the cut side down. 4. Bear paws- roll paste and cut into 2 strip roughly 25cm by 40cm. Spread lling in centre then brush edges with egg e gg wash and fold over. over. Cut into i nto 3-4cm strips and cut out wedges

3. What is the typical typical producon producon method method for a strudel? strudel?  ·  ·  ·  ·  ·  ·  ·  ·

Add our, oil and water make a so dough Stretch the dough Work on dough for 10 minutes to develop the gluten Place a hot pot over the top and rest the dough for 1 hour to relax the gluten The paste is rolled out and then placed p laced onto a oured clothes Stretched the dough using the back of hands to prevent holes and tears Roll it up and brush the dough with buer Bake on a greased try unl golden brown

4. Explain the French French method method for producing producing pu paste. paste. How does does this technique technique vary from from the English English and Scotch methods?

French method - In this method prepare the dough by mixing the salt, water, our and fat and then rest, add small amount of lemon juice or white vinegar vinegar.. Aer that remaining fat is referred to as roll in fat. Cut the the dough and roll out the four corner cornerss , place the roll in fat in centr centre e and fold the 4 end back over. Then make the rst turn and refrigerate for 30 minutes between each turn and repeat three three me and then baked it. English method as same as the French method, same process of making dough and evenly distributed fat in the dough. In Scotch method , use all the ingredient together, with the fat in large piece. It is also called blitz or all-in method. It is totally dierent from French method and English method.

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5. Whic Which h proc proces esse sess pu pu pas pastr try y to ri risse? How How is this this done done co corr rrec ectl tly? y? Whic Which h tech techni niqu ques es and and combinaons should be used? Pu pastry is made by repeatedly stretching and folding a paste. The rise is achieved by laminang buer and folding will help to steam.The rise can be depend on the number of turns. We can use book fold technique. Care points:  ·

  Buer should not melted

 ·

Dough just knead to be combine the ingredients not to gluten acve

 ·

In every fold, rest the dough in fridge

 ·

Do not stretch the pastry too much

6. List the the rao of of ingredients ingredients and the prepara preparaon on method method of a Genoese sponge sponge including including points points of care:

Ingredients an and rao 4 Eggs 100g Sugar 100g So our Rao-2:1:1

Preparaon method and points of care Genoese method- the eggs and the sugar are whipped over a bain-ma bain -marie rie to blood blood temper temperatu ature, re, place place into into machine machine and whipped to sabayon stage, then our is folded under. This method is quick and the buer extend the shelf life of the product. Points of care:  ·

 

Eggs and sugar whipped at room temperature

 ·

 

Do not over whipped the beer. beer.

 ·

 

Flour added slowly

7. List 3 produco producon n methods for for meringues meringues and provide provide an example example for for the use of each type: type:

Preparaon Method

Applicaon for use

1.Basic Meringue

1. Method: Whip the whites to a so peak  ·   Rain Rain in in the the sug sugar ar whi whils lstt mix mixing ing un unl l the the

Ingredients: 4 Egg white  

200gm Sugar

 

10g Corn our

2.Italian Meringue

mixture is s  ·

  Add corn corn our if baking the product product

 ·

  Pipe into the desired shape

2. Method: Whip the whites to a so peak and pour in the hot sugar mixture whilst whipping

Ingredients: 4 egg whites American College

 

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250g Sugar boiled to so ball

stage

 ·

Whip unl the mixture is cold and stable

 ·

It Itali alian an meri mering ngues ues has the the be best st stabi stabilit lity y and nest consistency

3. Method: Beat the caster sugar and egg whites in a 3. Swiss Meringue Ingredients: 5 egg whites

warm bain- marie unl s Then whip unl cold and fold under the icing sugar

 

120g caster sugar

It has the less volume than ordinary meringue but has a

 

120g Icing sugar

ner and more stable consistency

14. Provide Provide 4 dierent dierent examples examples with applicaons applicaons for products each, for sweet and savoury savoury llings, Icings andthese toppings. How are llings, icings and toppings prepared? What must be considered when coang cakes with icing?  

Examples Sweet Filling 1. 2. 3. 4. Savoury Filling 1. 2. 3. 4. Icing 1. 2. 3. 4. Topping

1. 2.

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Preparaon Methods

 

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3. 4.

Aspects to consider when coang cakes

15. Choose Choose a recipe recipe for a bread (yeast) dough dough of your choice choice and list the steps steps for the producon producon in order. Provide the key criteria for evaluang the external and internal quality characteriscs and explain what the desired eang characteriscs should be in general: Recipe Ingredients: Mul-grain bread 1/4 C 10 Grain Cereal 2 tbs Thick Rolled Oats 18g 2 tbs Quinoa 24g 2 tbs Flax Seed 26g 2 tbsC Sunower 1/3 Water 79gSeeds 22g For the Dough: 1/2 C Almond Milk + 1 tsp Apple Cider Vinegar Vinegar 142g, whole milk will work here too 1 1/2 C White Unbleached Bread Flour 264g 1 1/2 C Whole Wheat Bread Flour 3 tbs Brown Sugar 46g 1 1/2 tsp Sea Salt 10g 1 tbs Quick Rise Yeast 3 tbs Cooked Brown Rice 1 1/2 tbs Maple Syrup

Producon Steps

 ·

 ·

 ·  ·

 · American College

First, make the soaker by placing the cereal, rolled oats, quinoa, ax, sunower seeds and water into a small bowl. Leave out at room temperature temperatur e overnight. The next day, day, mix the milk and apple cider vinegar in a small bowl. In a stand mixer,, mix then kneed the our, brown sugar, mixer sugar, salt, yeast and milk mixture. Add the soaker and brown rice and kneed unl all the ingredients are incorporated and the dough is tacky, not scky. scky. Next, allow the bread to rise in a lightly l ightly oiled bowl for about 90 minutes. Shape the dough then place in a lightly oiled pan. Rise again for about 90 minutes or unl doubled in size. Bake the bread.

 

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Internal Characteriscs External Characteriscs has a crus crusty ty te text xtur ure e and and It is rm and a so texture It has bread and have lots of seeds chewy crumbs. and grain grains. s. This This Mul-g Mul-gra rain in Bread Bread is call called ed a quick quicker er bread, because it only takes a few hours to make

Eang Characteriscs It is has a lot of grains that good for health. It has a lot of ber and it is perfect meal for us.

16. Provide a recipe recipe for unleavened bread bread and list the producon steps. steps. Recipe Ingredient: 3 cups all-purpose our 2 tablespoons buer or cooking oil 3 large eggs 1/2-cup water or milk 1 teaspoon salt

Producon steps  · Combine the dry ingredients (our and salt) in a mixing bowl and mix them together.  · Beat together the eggs and oil, then add this mixture to the dry ingredient mixture.  · Add the milk, then beat b eat the mixture for 2 to 3 minutes unl it is relavely smooth.  · Pour the baer into three greased, 8-inch, square baking pans.  · Bake at 450 degrees for 20 minutes.

17. Provide an overview for the storage storage requirements of pastries, cak cakes es and yeast goods including the appropriate provisions to meet food safety requirements and explain how these storage areas must be checked and maintained. § § § § §

Perishable items such as dairy d airy products have to be refrigerated refrigerated between 0   ℃ and 5   ℃ Apply relevant temperature control, cook any meat products such as pies placed at 65   ℃ So and ripe fruits should be refrigerat refrigerated ed Dry ingredients should be stored away from heat and moisture Open cans, jars are well sealed and stored in cool room with FIFO principle

18. Provide Provide 5 suggeson suggesonss for measures measures to minimise minimise wastage wastage in pastry pastry producon producon including provisions provisions for the use of reusable products: American College

 

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Provisions to minimise wastage 1. Proper planing and an d correct recipe will assist to avoiding wastage of pastry products 2. Fresh yeast based products taste inferior on the second day, it may also be frozen in raw state for future use 3. Individual moulds can be used for poron control e.g. tartlet moulds 4. Specialised packaging such as cellophane packs will also reduce spoilage 5. Use o- cuts as much as possible. Foe example when cung cookies from a short paste, always roll up the le over paste and re use it.

19. You have prepared a selecon of dierent pastries, cakes and yeast goods. How would you present these for sale for individual servings, as part of funcon/buet fun con/buet or on display? Which principles for presentaon must be considered?  ·  ·  ·  ·  ·

Displaying items should be covered with sneeze guard in buets Displayed cold food at 5   ℃ and below Use separate display unit or physical p hysical barrier between raw and cooked and ready to eat food Make sure the display unit, utensil and clothes are clean and sanise before use Serve reheated food as quickly as possible or maintain it at their temperature

 Assessment - 2 - Practical Observation Observation Assessment 2  You’re  You’re Tasks Tasks American College

 

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Prepare the following dishes to the criteria set out below: Di Dish sh to be prep prepar ared ed

Ca Cak kes (4 category)

from from

this this Pas astr trie iess (4 from from th this is Breads (4 from category) category)

Dish 1: Chocolate mousse

basic aerated sponge

  choux pastry

  baguee

  cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge

  choux pastry

  baguee

  cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  croissant   Danish pastry   pu pastry   short crust X sweet pastry   strudel

  bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge

  choux pastry

  baguee

  cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  bath or or fruit bun X bread rolls   hot cross buns   unleavened breads

Dish 2: Sweet Potato and caramalised onion tarts

Dish 3: Bread Rolls

Dish 4: French Meringues

  basic aerated aerated sponge   cold set cake

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choux pastry   croissant

  baguee   bath or or fruit bun

this

 

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  mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  Danish pastry   pu pastry   short crust   sweet pastry   strudel

  bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

Dish 5: Lemon curd with sweet paste

Dish 6: Vol-au-vents

Dish 7: Sausage rolls

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  Swiss roll

Dish 8: Chicken pie with short crust paste

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands

  choux pastry   croissant   Danish pastry   pu pastry

  baguee   bath or or fruit bun   bread rolls   hot cross buns

Dish 9: Victoria sponge cake

Dish 10: Assorted muns Blueberry white choc Choc chip

Dish 11: White crusty bread Choux paste

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  fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  short crust   sweet pastry   strudel

  unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

  basic aerated aerated sponge   cold set cake mousse cake   friands   fruit cake   Genoise sponge   Madeira cake   meringues   muns   Swiss roll

  choux pastry   croissant   Danish pastry   pu pastry   short crust   sweet pastry   strudel

  baguee   bath or or fruit bun   bread rolls   hot cross buns   unleavened breads

Dish 12: croissant

Dish 13: Studel

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Assessment Criteria Element 1: Select Ingredients Th The e food ood prod produc uco on n req equi uire reme ment ntss are are idened from recipes and instrucons Ingredients are correctly idened:  · Reci Recipe pe re requi quire reme ment nt (s (suit uitab able le for for purpose):  · Suitable poultry or cut of poultry ingredients for  · Suitable accompaniments and sauces  · Freshness  · FIFO is applied for selecng ingredients The correct quanes required are calculated Spoilage or deterioraon of ingredients are checked and idened Ele Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are idened: Ea Each ch piec piece e of eq equi uipm pmen entt is ch chec eck ked for cleanliness Ea Each ch piec piece e of eq equi uipm pmen entt is as asse semb mble led d according to manufacturer’s instrucons WHS issues are considered:  ·

Cord:

 ·

Safety Switch provisions:

 ·

Posioning (for example Posioning example away from moisture):

 ·

Correct use of safety features (feeder, (feeder, guards)

 ·

Uniform and loose parts are secured from being caught

The The co corr rrec ectt type type of kn knif ife e is us used ed for for th the e relevant preparaon method The equipment is used correctly and in a safe manner Element 3: Poron and prepare ingredients American College

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Ingredients are weighed according to recipe poron requirements Ingredients are measured according to recipe poron requirements Yeast-based doughs are prepared to correct consistency: ________________ Doughs Doug hs are are shaped shaped corre correctl ctly y accordi according ng to product feature and recipe specicaon Re-use Reuseable able produc product/i t/ingr ngredie edients nts idened idened and saved Adeq Ad equa uatte storag orage e ves esse sels ls for prep prepar ared ed product, waste and use-able trimmings Prepar Prepared ed doughs/ doughs/pro product duct is cover covered ed and labelled and stored for further use Special requests are accommodated The The pr prod oduc uctt meet meetss the the re requ quir irem emen ents ts for for special requests Equip quipm men entt is was ashe hed d an and d sani sanis sed ed or replaced for dierent tasks Hands are washed between dierent tasks

Element 4: Cook cakes, pastries and breads Corre Cor rect ct cooke cookery ry methods methods used used for for cakes, cakes, pastries and llings: tck or circle 1. 2. 3. 4.

5. 6. 7.

8. 9.

10.

11.

12.

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cung, shaping and moulding kneading and handling preparing and using llings prepar pre paring ing and using using pre-bak pre-bake e nishe nishess and decoraons resng rolling selecng and preparing appropriate cake ns and moulds srring and aerang to achieve required consistency and texture using required amount of baer accor acc ording ding to desire desired d charac character teris iscs cs of nished products weighi wei ghing ng or measur measuring ing and siing siing dry

ingredients American College

 

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whisking, folding, piping and spreading Appropriate lling is prepared Th The e lli lling ng is seas season oned ed and and adju adjusste ted d as relevant The lling is sucient and in proporon to 13.

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 condion is selected Th The e co corr rrec ectt tempe emperrat atur ure e for baki baking ng is selected The product is cooled in correct condions: ______________________ Banana Sponge Roll a. Sponge nge iin ngredie dients we weighed co correctl ctly b. Ingredients for lling weighed correctly c.Spong c.Sp onge e is corre correctly ctly prepar prepared ed to sabay sabayon on stage d. Sied o our is folded iin n co correctly e. Baked at at 200C unl golden and done f. Dusted with sugar, sugar, covered with towel g. Paper removed without damage h. Rolled without damage i. Banana nana Cr Cre eam pre prepar pared to correct consistency  j. Seasoned to taste taste k. Sponge unrolled, lled and rolled without damage l. Even Even layering layering of lling m. Dusted Dusted with icing icing sugar sugar

Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proporonal size Suitable complimentary is added correctly The dish dis h is evalua evaluated ted and adjust adjusted ed befor before e being served American College

 

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Ac Acco comp mpan anim imen ents ts are are suit suitab able le and and well well presented The plated product is free of drips, smears and nger marks The producon and presentaon of products is within given me constraints Re-us e-usea eabl ble e ingr ingred edie ien nts are are id iden en ed ed,, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The The workp workplac lace e is clean cleaned, ed, us using ing suit suitabl able e equipment Suitable cleaning chemicals and sanisers are used Cl Clea eani ning ng eq equi uipm pmen entt is ri rins nsed ed,, ch chec eck ked ed,, correctly maintained and stored Maintenance issues are reported as relevant.

Assessment Criteria Element 1: Select Ingredients The food producon requirements are idened from recipes and instrucons Ingredients are correctly idened:  · Recipe requirement (suitable for purpose):  · Suitable poultry or cut of poultry  · Suitable ingredients for accompaniments and sauces  · Freshness  · FIFO is applied for selecng ingredients The correct quanes required are calculated Spoilag Spo ilage e or deteri deterior orao aon n of ingred ingredien ients ts ar are e checke checked d and idened Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are idened: Each piece of equipment is checked for cleanliness Eac ach h piec piece e of eq equi uipm pmen entt is as asssembl embled ed acco accorrdi ding ng to manufacturer’s instrucons WHS issues are considered:  ·

Cord:

American College

Comment

S

NYS

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NYS

 

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 ·

Safety Switch provisions:

 ·

Posioning (for example away from moisture):

 ·

Correct use of safety features (feeder, guards)

 ·

Uniform Unifo rm and and loos loose e pa part rtss ar are e secur secured ed from from be being ing caught

The correct type of knife is used for the relevant preparaon method The equipment is used correctly and in a safe manner Element 3: Poron and prepare ingredients Ingr Ingred edie ient ntss are are weig weighe hed d acco accorrding ding to re reci cipe pe por poron on requirements Ingre Ing redie dient ntss ar are e meas measur ured ed acco accord rding ing to re recip cipe e po por ron on requirements Yeasteast-bas based ed doughs doughs ar are e prepar prepared ed to correc correctt consis consisten tency: cy: ________________ Doughs are shaped correctly according to product feature and recipe specicaon Re-useable product/ingredients idened 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 sanised or replaced for dierent tasks Hands are washed between dierent tasks

Element 4: Cook cakes, pastries and breads Correct cookery methods used for cakes, pastries and llings: tck or circle Example 1: Example 2: Example 3:

5.

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cung, shaping and moulding kneading and handling preparing and using llings

6. 7.

preparing and using pre-bake nishes and decoraons resng

1. 2. 3.

4.

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8. 9.

10.

rolling se sele lec cng ng an and d prep prepar arin ing g ap appr prop opri riat ate e ca cak ke ns ns an and d moulds srring and aerang to achieve required consistency and texture

11.

usi using ng re requir quired edofamount amo unt of baer baer accordi according ng to desire desired d characteriscs nished products 12. weighing or measuring and siing dry ingredients ingredients 13. whisking, folding, piping and spreading Appropriate lling is prepared The lling is seasoned and adjusted as relevant The lling is sucient and in proporon to product The The meth method odss ou outl tline ined d in the the re reci cipe pe for for th the e prod product uct are are followed correctly The cooke cookery ry method( method(s) s) re requir quired ed for for the dish dish are applied applied correctly The correct baking condion is selected The correct temperature for baking is selected The product is cooled in correct condions: ______________________ Individual Frui Tarles a. Tartlet mo moulds are gr grea eassed and o oure ured b. Sweet paste rolled to ~3 mm c.Cut into even rounds with minimal waste d. Blind baked to to golden at 150 C e. Couv Couver ertture ure melt melted ed co corr rrec ecttly an and d tem tempe perred f. Tartlets are evenly brushed with couverture g. Pas asttry cr crea eam m is is wo worked rked to sm smooth ooth co cons nsis istten ency cy h. Pas asttry cr crea eam m nea neattly lle lled d in into p pas astr try y cas cases es i. Chanlly cream is piped into consistent rosees rosees  j. Strawberries evenly arranged arranged k. Plate is decorated with piped couverture and strawberry coulis

Suitable garnish is used. ________________________ Garnish is prepared and of proporonal size Suitable complimentary is added correctly

Specify:

The dish is evaluated adjusted before being served Accompaniments are and suitable and well presented American College

 

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The plated product is free of drips, smears and nger marks The producon and presentaon of products is within given me constraints Re-useable Re-us eable ingredients ingredients are idened, idened, wrap wrapped, ped, labelled 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 sanisers are used Cleaning equipment is rinsed, rinsed, checked, checked, correctly correctly maintained maintained and stored Maintenance issues are reported as relevant.

Dish 3

Assessment Criteria Element 1: Select Ingredients The food producon requirements are idened from recipes and instrucons Ingredients are correctly idened:  · Recipe requirement (suitable for purpose):  · Suitable poultry or cut of poultry  · Suitable ingredients for accompaniments and sauces  · Freshness  · FIFO is applied for selecng ingredients The correct quanes required are calculated Spoilag Spo ilage e or deteri deterior orao aon n of ingredi ingredient entss are checke checked d and idened Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are idened: Each piece of equipment is checked ch ecked for cleanliness Eac ach h piec piece e of equip quipme ment nt is as asse semb mble led d ac acco corrdi ding ng to manufacturer’s instrucons WHS issues are considered:  ·

Cord:

 ·

Safety Switch provisions:

 ·

Posioning (for example away from moisture):

 ·

Correct use of safety features (feeder, (feeder, guards)

 ·

Unif Un ifor orm m and loos loose e pa part rtss are are secur secured ed fr from om be being ing

American College

Comment

S

NYS

S

NYS

 

International Institute of Management Pty Ltd T/A American American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K

caught The correct type of knife is used for the relevant preparaon method The equipment is used correctly and in a safe manner Element 3: Poron and prepare ingredients Ingr Ingred edie ient ntss are are weig weighe hed d acco accorrding ding to rec ecip ipe e por poron on requirements Ingre Ing redie dient ntss ar are e meas measur ured ed accor accordin ding g to re recip cipe e po por ron on requirements Yeasteast-bas based ed doughs doughs are are prepar prepared ed to corre correct ct consis consiste tency: ncy: ________________ Doughs are shaped correctly correctly according according to product feature and recipe specicaon Re-useable product/ingredients idened 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 sanised or replaced for dierent tasks Hands are washed between dierent tasks

Element 4: Cook cakes, pastries and breads Correct cookery methods used for cakes, pastries and llings: tck or circle Example 1: Example 2: Example 3: 1. 2.

3. 4. 5.

6. 7. 8. 9. 10.

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cung, shaping and moulding kneading and handling preparing and using llings preparing and using pre-bake nishes and decoraons resng rolling selecng and preparing appropriate cake ns and moulds srring and aerang to achieve required consistency and texture

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using requir using required ed amount amount of baer baer accor according ding to desire desired d characteriscs of nished products 12. weighing or measuring and siing dry ingredients ingredients 13. whisking, folding, piping and spreading Appropriate lling is prepared 11.

The lling is seasoned and an d adjusted as relevant The lling is sucient and an d in proporon to product The The meth method odss outl outline ined d in th the e re recip cipe e for for th the e pr prod oduct uct ar are e followed correctly The cook cookery method method(s) (s) re requir quired ed for for the dish are are applied applied correctly The correct baking condion is selected The correct temperature for baking is selected The product is cooled in correct condions: ______________________ Bread Rolls a. Correct appearance according to product characteriscs: ______________ b. Correct colour (sucient and even - no signs of burning) c.Correct consistency d. Sucient moisture content e. Even shapes f. Good taste, avour and seasoning as relevant ____________________ g. Correc ectt tte exture and and crumb umb st structure ure h. Appropriate topping where relevant: __________________

Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proporonal 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 and nger marks The producon and presentaon of products is within given me constraints Re-useable Re-us eable ingredient ingredientss are idened, idened, wrapped, wrapped, labelled labelled and stored correctly American College

 

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Waste and perishables Waste p erishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

Dish 4

Assessment Criteria Element 1: Select Ingredients The food producon requirements are idened from recipes and instrucons Ingredients are correctly idened:  · Recipe requirement (suitable for purpose):  · Suitable poultry or cut of poultry  · Suitable ingredients for accompaniments and sauces  ·  ·

Freshness FIFO is applied for selecng ingredients The correct quanes required are calculated Spoilag Spo ilage e or deteri deterior orao aon n of ingredi ingredient entss are checke checked d and idened Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are idened: Each piece of equipment is checked ch ecked for cleanliness Eac ach h piec piece e of equip quipme ment nt is as asse semb mble led d ac acco corrdi ding ng to manufacturer’s instrucons WHS issues are considered:  ·

Cord:

 ·

Safety Switch provisions:

 ·

Posioning (for example away from moisture):

 ·

Correct use of safety features (feeder, (feeder, guards)

 ·

Unifor Unif orm m and loos loose e pa part rtss are are secur secured ed fr from om be being ing caught

The correct type of knife is used for the relevant preparaon method The equipment is used correctly and in a safe manner

Element 3: Poron and prepare ingredients American College

Comment

S

NYS

S

NYS

 

International Institute of Management Pty Ltd T/A American American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K

Ingr Ingred edie ient ntss are are weig weighe hed d acco accorrding ding to rec ecip ipe e por poron on requirements Ingre Ing redie dient ntss ar are e meas measur ured ed accor accordin ding g to re recip cipe e po por ron on requirements Yeasteast-bas based ed doughs doughs are are prepar prepared ed to corre correct ct consis consiste tency: ncy: ________________ Doughs are shaped correctly correctly according according to product feature and recipe specicaon Re-useable product/ingredients idened 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 sanised or replaced for dierent tasks Hands are washed between dierent tasks

Element 4: Cook cakes, pastries and breads Correct cookery methods used for cakes, pastries and llings: tck or circle Example 1: Example 2: Example 3: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

11.

12. 13.

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cung, shaping and moulding kneading and handling preparing and using llings preparing and using pre-bake nishes and decoraons resng rolling selecng and preparing appropriate cake ns and moulds srring and aerang to achieve required consistency and texture using usi ng requir required ed amount amount of baer baer accor according ding to desire desired d characteriscs of nished products weighing or measuring and siing dry d ry ingredients whisking, folding, piping and spreading

Appropriate lling is prepared The lling is seasoned an d adjusted as relevant and American College

 

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The lling is sucient and an d in proporon to product The The meth method odss outl outline ined d in th the e re recip cipe e for for th the e pr prod oduct uct ar are e followed correctly The cook cookery method method(s) (s) re requir quired ed for for the dish are are applied applied correctly The correct baking condion is selected The correct temperature for baking is selected The product is cooled in correct condions: ______________________ Ener he specifc crieria relevan or he observaton o he dish(es) here: Dish 4 a. b. c. d. e. f. g. h.

Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proporonal 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 and nger marks The producon and presentaon of products is within given me constraints Re-useable Re-us eable ingredient ingredientss are idened, idened, wrapped, wrapped, labelled labelled and stored correctly Waste Wast e and perishables p erishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored issues are reported as relevant. Maintenance American College

 

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 Assessment - 3 - Written Quiz

Queson 1: Match the funcons to the specialized equipment used in the preparaon and nishing of pastries, cakes and yeast goods: Pastry scrapers and horns 3 to allow for piping of soer mixtures and nishing of creambased desserts and garnishes with dierent shapes and nishes 5 Palee knives, spatulas to assist in bread making 4 Piping bags and nozzles used for cakes and sponges 7 C a k e r i ngs ng s a n d s prin pr ing g m o u lds ld s cuasn used edakfoin r gyeco t pisatsetnets ssha 8 Bread ns in many shap hapes edbefo fous r ma m ing caosnsi ns hap pes iin naw wid ide e va varie ietty of of pa pastries 1 from eurons to shortbread biscuits 9 Tartlet moulds and rings to minimise waste and help you to work hygienically 6 Flute uted and dar dario iolle moul ulds ds to he help yo you to to a ach chiieve ev even th thic ick knes ness an and wh which come iin n a wid wide Cuers Rolling pins

2

variety, ranging from metal to wood, marble and plasc variety, used for short paste to assist with the removal of pastry and the nishing of cakes

Queson 2: The following WHS and hygiene aspects need to be considered when using equipment in pastry producon: (Tick the correct box indicang true or false) American College

True

False

 

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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 order to help you opera operate te the equipme equipment nt safely safely,, your your kitchen kitchen will have have St Standa andard rd Opera Operang ng Pr Proce ocedur dures es (SOPs (SOPs)) to ensure ensure that that yo you u apply apply the corre correct ct hygiene and WHS procedures for each piece of equipment. Ensure Ensu re that that the electr electricit icity y is switch switched ed o and and discon disconnect nected ed when cleaning cleaning,, assembling or disassembling machinery. mach inery. Hygiene is a key factor during any job and regular cleaning and sanitaon of equipment during usage or when changing a food item, is essenal.

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Queson 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 cookery recipes a standard recipe card card will show the yield and can be easily mulplied or divided to meet the required quanty. To determine the number of serves to be prepared for service you need to check your exisng mise en place, the number of bookings and requirements for special funcons. Historical data of previous sales in an establishment provide no indicaon for FALSE potenal mise en place pl ace requirements for the preparaon of pastry products. All mise en place needs must be collated on the requision form. The ingredients are then collected from stores, or in smaller establishments the ingredients are simply chosen from the dry store or coolroom. Queson 4: The fo follo llowing wing facto factors rs may may aect aect the seleco selecon n of ingred ingredien ients ts whe when n prepar preparing ing pastry pastry and bread bread products. Match each factor to the relevant example: Seasonality storage sp s pace an a nd pr p reparaon sp s pace ca c an im i mpact on on po p ossible pr p rocesses such as bread, cake and pastry producon 3 Price dierences in in me menus an and ex expectaons be between an an ag aged ho hostel, ca café, restaurant and 5 star hotel or cruise ship 5 Infrastructure such as F IF IFO ( r rst-in-rst-out) are important t o en ensure that the o ld ldest product is used up rst 7 Eq Equi uipm pmen entt avail vailab able le some some frui fruitt may may only only be av avai aila labl ble e for for a li limi mitted me, me, e.g. e.g. tro tropi pica call fruit fruit in in winter or wild strawberries in Europe 1 Qualit lity standar dards self lf-s -se erv rviice, ce, sse et me menu, nu, à la carte or or bu buet ssttyle 6 Serv Service ice re requi quire reme ment ntss it may may be be cheap cheaper er to to buy certa certain in fruit fruit and and veget vegetabl ables es at at spec specic ic me mess of Stock Stoc k rota rotaon on principles principles

the year, year, e.g. raspberries can be very expensive out of season 2 specialised specialised cooking cooking equipmen equipmentt like like wae makers makers and and dough breake breakers rs may may be needed 4

Queson 5: The basic processes processes which occur in yeast yeast dough from the rst stage stage of siing the our to making the nal shape include: (Answer true or false in space provided) True False The rst step in pastry producon is to si all ingredients. Siing adds small amounts of air to the our and helps to produce a lighter product, as well as removing any impuries. The added salt supports sup ports the development of gluten and the taste. American College

 

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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 ne laments 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 nal shape.

FALSE

FALSE

Queson 6: Which processes aect the structure of a dough when fats or eggs are added? (Tick the correct box indicang true or false) True

False

Addions such as fats aect the structure of the crumb and provide richness and soness. This is due to the combinaon 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 parcles, which provide the soer components in the nal product. As fat also helps to incorporate air it is important to use fat that has a melng 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 incorporaon of air. The egg yolk will enrich the dough and the lecithin it contains will assist in dispersing the shortening through the dough.

×

×

Queson 7: Which natural aeraon processes occur during the panary fermentaon fermentaon by yeast? (Answer true or false in space provided) The principle of panary fermentaon by yeast (carbon dioxide producon) is also referred referr ed to as leavening. The yeast uses glucose contained within the our to bud and mulply during this process. Carbon Car bon dioxid dioxide e is re releas leased ed form forming ing the bubbles bubbles within within the dough, dough, makin making g it ris rise. e. In chem chemic ical al te term rmss this this mean means: s: Suga Sugarr + Yea east st  Carbo Carbon n Di Diox oxide ide + Ethan Ethanol ol (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 avour to the nished product.

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True TRUE TRUE TRUE TRUE TRUE TRUE TRUE

False

 

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Queson 8: What is the principle of laminaon? How is this applied for a single or double (book fold) turn? (Tick the correct answers) Lamina Lam inao on n re refe fers rs to th the e roll rolling ing and and foldi folding ng of a paste paste so that that a lamina laminate ted d  structure is obtained. By doing a series of turns with the paste you will end up with alternang 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. buer is added before the laminaon process is started. A double turn means that both sides are brought into the centre and then folded  together so it resembles a book, resulng in 3 layers. Queson 9: There are dierent types of yeast available, which have various properes for storage and use which include: (Tick the correct box indicang true or false) True Fresh yeast needs to be stored in the fridge and will last approximately 2 months. Cream yeast is used in large scale baking. Insta Ins tant nt ye yeast ast is concen concentr trat ated, ed, quite quite porous porous and can be added added with with the wet ingredients when producing dough; it requires about double of the amount of fresh yeast. Dried Dried ye yeas astt is us used ed in the the ho home me mark market et and in smal smalle lerr re rest stau aura rant nts; s; 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 ac acve. ve.

 

False  

Queson 10: Economic reasons for using convenience products in pastry cookery oen include: (Answer true or false in space provided) True The small number numbe r of ingredients required for pastry. The limited shelf life of products. The labour costs of producon.   The high costs of ingredients. The stringent food safety aspects which apply app ly to pastry products. The requirements for mass producon.

American College

False

  



 

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Queson 11: Match the healthy alternaves which can be incorporated into the products of pastries, cakes and yeast goods to the relevant aspects: Low-fat alternaves The ad addion of of br bran or or ot other di dietary b bre to to wh white o our he helps wi with digeson and promotes a healthier diet. For special diets you can adjust recipes to leave the skin on apples and pears to increase bre or make a wholemeal sweet paste with rhubarb lling. 3 Sweeteners Yoghurt and buermilk, skim milk and goats’ milk form good low-fat alternaves that you may want to use. Polyunsaturated fats can be used instead of buer but they will change the nal taste. 1 Incr ncreased die iettary bre bre You nee need to to be vve ery car carefu full in th the prep prepa araon and and use use of of pro product ucts contai con taining ning any wheat, wheat, barley barley and rye-ba rye-based sed product product.. Fo Forr exampl example, e, ensure that cornour is not wheaten cornour, which is based on wheat starch! 4 Celiac disease and Av Avoi oid d ar ar ci cial al va vari rie ees es.. It is pref prefer erabl able e to us use e fr fres esh h fr fruit uit as a allergies sweetener. 2

Queson Match the12: producon methods for short pastes to the key points of care for each method: is used for pies or as a lining paste for pâté en croûte. Boil the water The rub-in method 3 and lard and add to the our and salt. Work quickly into a paste and use while hot. It has a rmer texture and will contain pie ingredients within a mould. The creaming method is use used to pro produce a light and and airy pro product. There are are 2 t yp ypes o f 2 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 unl smooth. The eggs or liquid is added gradually unl it is emulsied and then the our is worked in quickly qui ckly.. The hot water method hod is use used to to ac achi hie eve r rm pa pastry bas bases wit with hg grreater dens densit ity y whi which he helps 1

retain the shape, e.g. for a quiche or pie base. This rm base will prevent any liquids added to the base leaking or soaking through the paste.

Queson 13: Calculate the answer to the following queson: 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%? Pate c foncg =3kg Tartlet bases=0.040kg Total trimming=12% American College

 

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Queson 14: The following statements relang to the requirements for baking and blind baking short paste products are: (Tick the correct box indicang true or false) True False For even heat in a normal normal oven the product product should be baked baked in the middle of the oven. In a baker’s oven use mixtures of top and boom heat depending on the product, e.g. with shortbread biscuits a mixture of 60% top and 40% boom heat may be used. The reason for blind baking pastry rst is that the pastry and the lling require dierent cooking temperatures temperatures - hoer for the pastry and cooler for the lling.  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.

Queson 15: Common faults which could occur during du ring the preparaon of short pastes include: (Answer true or false in space provided) True If the our 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 nal product.   So our will produce a tougher product. If the paste is not mixed properly, spots will form within the nished product, e.g. liquid added bit by bit will form doughy spots within the paste. Excessive moisture in the paste will reduce the baking me required and can lead to over-baking of the paste.

False

 



Queson 16: Connect the preparaon p reparaon steps for a choux paste in correct order: Step 1 4 Once a white layer is formed at the boom of the pot, remove the mixture from the heat and cool to below 45°C. 5 Step 2 Add th the eg eggs on one at at a m me, or or gr gradually iiff yo you us use mi mixed eg eggs, un unl tth he mi mixture reaches dropping consistency 6 Step 3 Pipe ipe o on nto a greased tr tray but but leave so some ro room fo for iitt to spr spre ead. Bake lla arge iittems su such as choux buns at 200°C and an d smaller items such as proteroles at up to 220°C American College

 

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Step 4

2

Step 5

1

Step 6

3

Once th the lliiquid bo boils an and al all ffa at iiss me melted, rre emove iitt ffrrom th the he heat an and th then ad add th the sied our immediately! Boil tth he lliiquid an and bu buer tto ogether - cho chopping th the fa fat iin nto sm smaller pi pieces sp speeds up up the melng process Work tth he mi mixture th through wi with a wo wooden sp spoon an and re return to to tth he he heat tto o “b “burn o” o” the mixture. This term is used to describe the gelanisaon of the starch in the panada

Queson 17: Match the faults in choux paste to the possible causes: Flat product it is due to excessive heat, extended baking me or too much sugar in the mixture. 3 If eg eggs gs are are added added when when is usually caused by a lack of baking me, opening the oven, or the water is too hot baking baki ng the choux paste paste at the wrong temper temperatu ature. re. All of these these prevent the steam steam being able to cause the product to rise. 1 If the product brown

is

too

the protein will coagulate and the egg will not be able to form enough steam during baking to make the product product rise. 2

Queson 18: What needs to be considered when baking baki ng pu pastry items? (Answer true or false in space provided) Bake the paste at 200-210°C but not hoer, hoer, as excess heat will make the pastry rise too quickly and then collapse. Bake it for the minimum amount of me then check that steam is coming out and that you cannot see the individual layers. For any products with moist llings such as an apple turnover (chausson aux pommes), make sure that you use enough boom heat to prevent the base being soggy. For lled pu pastry products the oven temperature may be raised by 10-20 degrees aer 5 minutes to reduce baking me. Do not disturb the pastry for the rst 10-15 minutes in the baking process and do not knock the tray.

True TRUE

False

FALSE TRUE

FALSE TRUE

Queson 19: The following relang to the producon methods of cakes are: (Answer true or false in space provided) Ba Bassic cake mixtures hav have a rao of 1:1:1:1, of bu buer, sugar, egg and our. ur.

True TRUE

There The re are are two produc producon on metho methods. ds. In both both cases the the ingredi ingredient entss need to be at

TRU TRUE E

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False

 

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room temperature ~25°C. For the sugar baer method the buer and sugar are creamed; then the egg is added and emulsied. The our is folded under, the mixture deposited into a n and baked at 175°C. For the our baer method the our is creamed with the so buer and the sugar and eggs placed are whisked The two mixtures are folded together and then into ato nthe andsabayon baked atstage. 175°C. Examples like marble cake may use a varied rao of 1:1:1:2. The extra our added is self raising our 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 raos in detail. High rao cakes produced in cake shops use special our and fat to allow for adaptaon of recipes and bulk producon. Menu examples of cakes using the 1:1:1:1 rao are pound cake (1 pound of each ingredient), Madeira cake and marble cake.

TRUE

TRUE

TRUE

TRUE

TRUE

Queson 20: Connect the faults in pu pastry to the possible causes: Product doesn’t rise Paste was not rolled evenly; egg wash has run down the side of the paste 3 Fat has run out of the paste Temperature too low - product won’t brown; not enough boom heat - boom will be too moist; temperature too high (>230°C) - outside will brown and inside will not cook cook 4 Uneven rise Oven not hot enough to set the pastry quickly 1 Wrong ong colo lour ur/u /une nev ven enly ly Too much our used during laminaon 5 cooked Texture exture too rm/pastry rm/pastry not Layering not even or too much pressure applied during pinning aky out; buer is too cold when rolling 2 Queson 21: Connect the producon p roducon steps for a Genoese sponge into the correct order: Step 1 For addional moisture, buer is added. 3 Step 2 The our is folded under. 4 Step 3 The egg ggss and and the suga ugar ar are wh whip ipp ped ov over a bai bainn-m marie tto o bl blood te temperature 1 Step 4 The mi mixture is is pl placed in into a machine an and wh whipped to to sa sabayon st stage 2 Queson 22: Connect the producon p roducon steps for cold sponge method into the correct order: Step 1 The yo yolks ar are wh whipped wi with th the re remaining sugar u un nl ss  3 Step 2 The eggs are separated and the whites are 3/4 whipped 1 Step 3 The meringue mixture is folded carefully into the egg yolk mix 4 Step 4 The our is folded under 5 American College

 

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Step Step 5

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Half Half the sugar ugar is folde olded d und under an and d the mix ixtture ure is whip whippe ped d unl unl it forms rms a mer merin ing gue 2

 

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Queson 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 nished sponge should be even and airy and not large. A quality sponge is dense a nd heavy and in weight. Angood excellent sponge product is dome shaped. The texture should be “springy to the touch” and retain moisture.

 

  





Queson 24: Connect the producon p roducon steps for yeast doughs in correct order: Step 1 6 Rounding and recovery period 7 Step 2 Shaping 1 Step 3 Weighing 11 Cooling Step 4 3 Step 5 Dough (gluten) development 2 Step 6 Mixing Step 7 Step 8 Step 9 Step 10 Step 11

9 10 5 4 2

Final proong Baking Knockback, dividing and scaling Intermediate proof Moulding

Queson 25: Match the explanaons to the correct type of pastry products: Currant buns 3 similar to currant buns but using mixed fruit Chelsea buns renowned as as an an Ea Easter sp speciality. Ma Made li like Ba Bath bu buns wi with ssp pices 4 added and nished with a cross on the top. This may be made with paste Bath buns currants are added to the basic dough which is then rolled into small 1 balls, proven and baked, then nished with bun wash (light stock syrup) Hot cross buns made fr from bu bun do dough fo formed in into ba balls ~5 ~5cm di diameter an and th then 5 proven. Deep-fried unl golden on both sides. Eaten lled with jam and rolled in sugar spiced with ground cinnamon Doughnuts or the dough is rolled out, brushed with buer, sprinkled with sugar and 2 Berliners clean mixed fruit, rolled and cut into 4cm pieces, baked and glazed

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Queson 26: Match the descripons to the correct type of yeast products: Savarins 3 are piped into barquee moulds, proven and baked, then soaked in syrup. Aer baking an incision is made into the top it is opened and lled with cream. Fruit garnish is then added. Baba au rhum 4

Marignans 2

Brioche 1

is a ccontent lassical Fof reneggs ch brand eakfbuer. ast speIt ciacan lity.be It iproduced s a rich yeas astadloaf, oughrolls withor a high the classical brioche à tête (Parisienne) uted mould shape with a topknot. It is oen lled, or served with an entrée such as chicken liver pâté. baba mi mixture is is a savarin pa paste wi with ad added cu currants. Th The mixture is is placed into greased dariole moulds and once proven, they are baked. As the name implies, the nished baba are soaked in a stock syrup containing rum, then garnished with cream and fresh fruit. are ma made fr from a rich ye yeast pa paste cco ontaining a high pr proporon of of buer and a mixture of equal amounts of egg and milk. The nished goods are soaked in stock syrup. When plated they are garnished with Chanlly cream and fresh fruit or compote.

Queson 27: The producon steps for Danish paste including points of care include: (Answer true or false in space provided) True Danish is a rich paste that uses a base of our, yeast and milk, mixed and kept warm to promote yeast acvity and to enhance enh ance proving. The buer buer is worke worked d into a block with with some some our our to stabil stabilise ise it and and then rolled rolled out. out. The internal temperature of the buer mixture should not rise above 32°C while resng. The buer mixture is enveloped into the paste using 3 single turns. The The prod produc ucon on of Danis Danish h dier dierss from from pu paste paste,, as the the gl glut uten en ne needs eds le less ss development to keep the Danish light, due to the natural aeraon. The ingredients have to be kept cold to prevent the yeast from developing too quickly. When laminang the paste, roll it evenly without too much pressure to prevent any buer from squeezing out and to form even layers. When proving the product keep the prover temperature at 38°C to prevent the buer from melng.

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False FALSE

TRUE FALSE TRUE TRUE TRUE TRUE FALSE

 

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Queson 28: Match the descripons to the relevant commodies or techniques used for decorang pastry products: p roducts: spun, blown or pulled, piped when using fondant Dusng 4 Feathering using ic icing su sugar an and co cocoa po powder - th this ca can be be us used on on de dessert it items 1 such as a proterole or sponge, or on the plate - stencils can be used to Filigree Sugar

8 6

Tempered chocolate Icing

3 7

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 addional gloss this technique is used with sauces, chocolate and icing. You pipe

2

contrasng liquid or chocolate on a plate or item and then draw it through with a paring knife or skewer to create paerns and shapes moulds, shapes, stencils and pralines

Glazes

Nougat

add mixtvariety ure of melted sugar and almonds. The rao depends on its use these in include a avoured va variees in including co coee or or ci citrus as as we well as as variants like Royal Icing to cover e.g. fruit cakes. Icings need to be applied for a smooth seamless nish and some can be used for piped decoraons use fondant or chocolate to pipe a wide variety of shapes

5

Queson 29: Examples of dierent types of sauces, custards and syrups which could acoompany various pastries, cakes or yeast goods could include: (Answer true or false in space provided) True False Fruit-Based Sauces TRUE Flavoured syrups including reduced, blended fruit sauces Anglaise sauce Various custards Sabayon Syllabub Sauce Mousseline

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TRUE TRUE TRUE TRUE TRUE TRUE

 

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Queson 30: The presentaon of pastry items will vary according to service style and occasion and may include the following: (Answer true or false in space provided) True False IWh n aen restus auing rantplate , mtes, oss,t dthe ise hesplate wte ill bshou e sould erld vedbe onchose platsen esnorsoin that boat wlsit. suit When using pla th pla sh cho th suitss the the over overal alll presentaon of the dish. For high tea, pets fours and small pastry variees may also be oered as a varied selecon of all types on a ered stand for each table. Pastries are usually served on simple plates or plaers without any garnish. Fo Forr sweet sweet buets buets arrang arrangeme ements nts include include showpie showpieces ces on each each plaer plaer,, glass glass or crystalware and it is important to ensure an appealing ow and design when arranging these. Pastry selecons presented on glassware or plaers need to be arranged with consideraon to shapes, consistencies and colours arranged to highlight contrasts and textures.

TRUE TRUE TRUE FALSE TRUE

TRUE

Queson 31: Which aspects must be consi considered dered when storing storing or displaying displaying passerie products products in refriger refrigerated ated and closed-in cabinets? (Tick the correct box indicang true or false) True False  Refrigerated units keep perishable items below the danger zone and protect the cakes from dust, bacteria and viruses (e.g. from sneezing) and accidental spills. The cabinets have to be emped at the end of the day, cleaned and sanised before any product is returned. Check for iced-up refrigeraon cells. Closed-in units house dry variees of cakes or slices. Refrigerated units are used for any items containing cream and/or custard and the temperature must not exceed 12°C. The storage me in closed-in units should not exceed 2 hours. Closed-in units have to be emped at the end of the day, cleaned and sanised be befo fore re any any pr prod oduct uct is st stor ored ed th the e ne next xt da day y. Any Any le leo ove verr cak cakes ha have ve to be refrigerated. Queson 32: General rules for the safe storage storage and labeling of cakes and pastry products include: (Tick the correct box indicang true or false) True Perishable items such as dairy products have to be refrigerated between 0°C and 5°C So and ripe fruit should be kept at room temperature temperature   American College

False



 

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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 l abelled stang the product or contents, the producon date and the name of the person responsible Airg Air ght ht cont contain ainer erss wi will ll seal seal in avo avour urss and and fres freshne hness ss and and prev preven entt prod product uct deterioraon Base cakes can be refrigerated or frozen, so wrap ghtly to prevent freezer burn and drying out Queson 33: Calculate the answer to the following queson: 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%?

Answer:- $2 Queson 34: Calculate the answer to the following queson: A recipe uses 1 egg yolk and a rao of 1 part sugar sugar,, 2 parts fat and 2.5 parts our our.. The sugar weighs 30g. What are the required quanes qu anes expressed in grams for fat and our? Answer:- 60grm Fat +175 grm our

Queson 35: The preparaon methods for lo and strudel paste and products made from these include: (Answer true or false in space provided) Both pastes use raos of Flour (10): Water (5) : Oil (1) but strudel dough usually has 1 part egg added. Filo paste originates from Greece, Middle Eastern countries and Turkey, where it is tradionally handmade in a labour-intensive process and used fresh. Strudel paste is nowadays mainly idened with wi th Austrian cuisine. Both p pastries astries are very similar as they have to be rolled or stretched very thin before they are used. Filo paste is tradionally brushed with olive oil in between layers to prevent the product rising. It is suitable only for savoury products. American College

TRUE TRUE TRUE FALSE

   

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Strudel dough can also be used for savoury applicaons such as vegetable or seafood llings. For Strudel, any lling used needs to be reasonably dry to achieve a crisp pastry. If you have a moist lling such as apples, you can add some roasted and buered cake crumbs to soak up the surplus liquid. liquid .

TRUE TRUE

Baklava is a typical Austrian type of strudel. Queson 36: The following processes must be considered to ensure a clean and hygienic workplace:  (Tick the correct box indicang true or false) True Tidy your work area frequently, frequently, in parcular parc ular between dierent tasks. When changing to dierent tasks and commodies, the workplace and equipment need to be cleaned and sanised. The purpose of cleaning is to remove dirt, food parcles, grease, grime, scum, etc. from a surface. The purpose of sanitaons is to reduce or kill the amount of bacteria present on any surface area. Sanitaon should occur each me aer cleaning a work area or equipment that comes into contact with food. In order for a workplace to be hygienic it must be sanised before the cleaning process can commence. At the end of a shi it is essenal to clean all areas of your workspace. This include incl udess stove stovetop tops, s, the ov oven, en, walls, walls, oo oors rs,, cupboar cupboards ds and other other parts parts of the kitchen and service area.

 Assessment - 4 - Checkpoints American College

FALSE

False



 

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Checkpoint 1

Q1. What are the funcons of the following specialised equipment used in the preparaon and nish of pastries, cakes and yeast goods? 1. Pastr Pastry y sc scra rape pers rs and and horn hornss - to minimise waste and help you to work hygienically

2. Palee Palee knive knives, s, straigh straightt and crank cranked ed spatula spatulass - to assist with the removal of pastry and the nishing of cakes

3. Piping Piping bags bags with with a wide wide varie variety ty of nozzl nozzles es - to allow for piping of soer mixtures and nishing of cream based desserts and garnishes with dierent shapes

4. Cake Cake rings rings and spring spring moulds moulds - use for cakes and sponges

5. Br Bread ead ns ns in many many shape shapess -  to assist assist in bread making

6. Tartlet artlet and and barque barquee e moulds moulds and and an rings rings - used for short paste. paste.

7. Fluted Fluted moulds moulds and and dario dariole le mould mouldss - Fluted moulds and dariole moulds can also be used for yeast paste. Cornet moulds are used for pastry horns

8. Cuers - used for a wide wi de variety of pastries from eurons to shortbread biscuits

9. Rol olli ling ng pins pins - to help you to achieve even thickness and which come in a wide variety, ranging from metal to wood, marble and plasc

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Q2. How do the following factors aect the choice of equipment for the preparaon of bread and pastry items? 1. Safety - using blender for short paste can be dangerous and proper training needs to be provided

2. Appr Approp opri riat aten enes esss - a rolling pin would be used for rolling out a small amount of short paste, whilst a sheeter would be used for a large batch of pu paste

3. Redu Reduci cing ng wast wastag age e - reusing pastry ocuts like pu paste p aste for sausage rolls or eurons

Q3. List 5 common Work Health and Safety and Hygiene requirements which must be followed when using equipment: 1. It is import important ant to check check it rst rst for cl cleanliness eanliness to prevent prevent cross-c cross-contamina ontaminaon, on, when using using equipments equipments 2. When usin using g the equipment equipment it it is important important to consider WHS to ensure that no injury occur occur 3. Tell your supervi supervisor sor,, if you are unsur unsure e about any aspect aspect of how to use equipmen equipmentt so you can be trained trained properly 4. It is import important ant to regularly regularly clean clean and sani sanise se the equipments equipments during during usage or changing changing a food item 5. Electric equipments are stored stored away away from from moistur moisture e to prevent prevent of electr electrocuon ocuon

Q4. What are the basic ingredients used in baking? How do dierent ingredient raos impact on the nished pastry products? The basic ingredient our, fats, liquid and sweeteners are used in all the pastry with some addional ingred ing redien ients ts such such as nuts nuts or spi spices ces to achieve achieve dierent dierent types of pastry pastry.. Good Good pastry pastry depends depends on accuracy in the weight, execuon of product or follow the correct process.

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Q5. List 3 essenal aspects which need to be considered in order to obtain a successful nished pastry product: Ø Ø Ø

Correct weight Correct process Required temperature

Q6. List and explain 3 methods of heat transfer transfer which are used for cooking and baking processes: Conducon: through heang an iron or pan is ulised in waes and crepes and also some at bread variees. Radiaon: heat from a direct source , is used for item such as grilled bread types and for the ashing or glazing of item such as creme brulee. Convecon: mostly baked products are cooked with it. Convecon is also used for deep fried goods such as friers and steamed products such as puddings.

Checkpoint 2 Q1. What are the basic processes which occur in a yeast dough from the rst stage of siing the our to the nal shape stage? Shiing the our is the rst step in the pastry producon. Shiing adds small amounts of air to the our and helps to produce a lighter product and added salt supports to develop the taste and gluten. Once the yeast ferments during proving, the gluten is dispersed as ne laments through the rising dough. When it is placed in the oven, the water with in the dough is converted to steam and help to aerate and raise the product. The protein stars to coagulate and set and this provides stability for the nal shape.

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Q2. Which processes aect the structure of a dough when fats are added? Fat aect the structure of the crumb and provide richness and soness to the dough. This is due to combinaon of the hydrophobic nature of shortening and the hydrophilic nature of gluten. The fat pockets of a weakened gluten structure provide the soer components in the nal product. It is important the pastry.to use fat that has a plasc consistency and fat also helps to incorporate air which is lightens

Q3. What is the funcon of eggs when added to a dough mixture? When egg is added to the mixture such as in bun dough, will lighten the mixture and egg protein will provide extra structure. The egg yolk will enrich the dough and the lecithin it assist in dispersing the shortening through the dough. In a cake mixture this can be observed when you cream the fat and sugar, then add the eggs and incorporate gradually without spling the mixture. This allows for addional air to be absorbed.

Q4. Which natural natural aeraon aeraon processes processes occur during during the panary fermenta fermentaon on by yeast? How is this expressed in chemical terms? Natural aeraon refers to the principle of panary fermentaon by yeast, this is also referred to as leavening. leav ening. The yeast yeast uses glucose glucose contained within the our to bud and mulply during this process. When making a dough Carbon dioxide is released forming the bubbles and rise it, it also provides avour and dierent texture to the product. In chemical terms this means: →

  Sugar + Yeast

 Carbon Dioxide + Ethanol

Q5. Complete the following table by indicang the funcons of each ingredient in pastry producon: To provide strength Ha Have ve to be carri carried ed Li Ligh ghte ten n th the e Tighten, compact and structure by our and eggs texture the texture  Flour   Eggs Sugar Fat American College

 

 

 

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Liquid - water, water, milk, liqueurs Baking powder, yeast

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

 

 

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Checkpoint 3 Q1. List 6 funcons of eggs in the preparaon processes for pastries, cak cakes es and yeast goods: Eggs contribute important nutrients to food products. 1. 2. Eggs add avour and colour to foods such custards and pudding. 3. 4. 5. 6.

Eggs give an appealing appeali ng colour to the interior of baked Eggs also add structure to baked products, such as muns and goods cakes. like cakes. An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix. Heat causes egg proteins to coagulate (thicken)

Q2. List and describe the features of 3 types of yeast: Fresh Yeast bought in small cakes or bars, clean yeast has the feel of a crumbly eraser. For the reason that product is so perishable, it need to be refrigerated and used within two weeks.to use weeks.to  use sparkling yeast, it have to be crumbled Cream Yeast into small porons and proofed (similar to energec dry yeast). Cream yeast comes in a creamy c reamy liquid form with a moisture content material of 90%.It's miles delivered to bakeries in bulk and held in refrigerated garage tanks. Its main advantage is that yeast on this form can be metered at once into dough mixers and is extra rapidly dispersed at some stage in the dough. Dried and Instant yeast Ar Are e used used in baking. baking. Instant Instant yeast yeast is focus focused, ed, quite quite porous porous and can be intro introduce duced d with with the dry components while producing dough and calls for best about of the quanty of clean yeast. Dried yeast is used inside the domesc marketplace and in smaller eang places and is likewise focused and calls for most eecve eecve half of of the yeast in a recipe.

Q3. List 3 requirements for yeast to be acve - what are the sources for the requirements?  Yeast  Yeast requires requires : 1. Food Food - in in the the form orm of of sug sugar ar and and sta starrch 2. Warmth - ~35°C 3. Mois Moistu ture re - wat water er or milk milk or or oth other er li liqu quid idss If yeast is stored cold it remains dormant If yeast is heated above 55°C it's far killed Yeast merchandise have to be labored at temperatures among 20-30°C.The maximum temperature for the liquid must be 35°C

Q4. Provide 3 economic reasons for using convenience products in pastry cookery: 1. Bread mixes make lifestyles less complicated for the baker,once baker,once in a while only desiring the addion of water and the subsequent of clear ps.

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2.

Cake and mun baers come prefaced and simplest require the addion of water and combining.

3.

Fresh pu pastry requires ability, me, bench space and oven space.Pre-made pu pastry may be bought as sheets, blocks and rolls

Q5. List 3 provisions to determine and organise the required ingredients to prepare mise en place for pastry products and breads: 1. Special funcons  : set menu occasions can also imply fewer dishes organized but more of each dish. 2. everyday. Number of bookings : if there are more or fewer diners than everyday. 3. Climate and weather :  a chilly wintry weather way clients are more likely to order a bread and buer pudding in place of ice cream.

Q6. How can the following factors aect the selecon of ingredients ingredients when preparing dishes? 1. Seasonality  - as a few fruit may addionall addionally y simplest simplest be to be had for a conned me e.g. tropical fruit in wintry weather or wild strawberries in Europe 2.

Price - it is able to be less expensive expensive to buy posive posive fruit and greens at parcular mes of the year e.g. raspberries may be very high-priced out of season.

3.

Infrastructure - storage space and preparaon space can eect on feasible strategies inclusive of bread, cake and pastry manufacturing.

4.

Equipment available - specialised cooking device like wae makers makers and dough breakers ma may y be wished.

5.

Qualit Qua lity y

stan standar dards ds  -

di di er eren ence cess

in

menu menuss

an and d

exp xpe ecta ctao ons

amo among

an

eld lder erly ly

hostel,cafe,restaurant hostel,cafe,r estaurant and 5 famous person motel or cruise ship. 6.

Service requirements - self-prov self-provider ider,, set menu, a la carte or buet style.

7.

Stock rotaon principles - such as FIFO are crucial to make certain that the oldest product is used up rst

Q7. List 3 aspects which must be calculated when cosng a cake or gateau: 1. Cos Cost the ingredie ien nts. 2. Check Check how how many many serves serves and calcula calculate te the me spent spent in p pro roduc ducon. on. 3. Compar Compare e the the qualit quality y and price price of of a pre-m pre-made ade product product that that can can be orde ordere re

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Q1. Which healthy alternaves can be incorporated into the producon of pastries, cakes and yeast goods for the following aspects? Low-fat alternaves - Yoghurt, buermilk, skim milk, goat's goat's milk et etc. c.

Sweeteners - use fresh fruits

Increased dietary bre -  use mul-grain our, our, husk of cereals

Coeliac disease and allergies -  use gluten free our, our, plain our

Q2. List 3 producon methods for short pastes and explain the key points of care for each method: Rub-in method:  ¨  ¨  ¨

 Fat need to be solid form No over work Pastry base is not too thick

The creaming method:  ¨  ¨

 Add eggs slowly no curdle Do not over work on adding sugar and creme because buer split in liquid form

The hot water method :  ¨  ¨

Work quickly into a paste Never allow to cool down

Q3. Complete the following table with the correct short paste rao requirements for each type of paste: American College

 

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Type Pâte Sucrée Pâte à Foncer (sweet) Pâte Sablée Pâte Brisée

Liquid 1 egg for ~80g sugar 1 egg for ~80g sugar 1 egg for ~80g sugar 1 water

Sugar 1 1 1 0

fat 2 2 2 2

our 3 4 2.5 4

Q4. What are the requirements for baking and blind baking short paste products? Baking: Baking the product in the oven requires careful balance of top and boom heat in a bakers oven use mixtures of top and boom heat depending on the product. Blind Baking: It is parally bake bake without the lling. Blind baking pastry pastry rst is that the pastr pastry y and the lling required dierent cooking temperature- 200   ° C fo forr the the pa past stry ry and ∞   150   ° C  for the lling.

Q5. Provide 5 menu examples of short pastry items: Lemon and Mandarin Tartlets:  ·

Bake the tartlets with two avoured curd.

 ·

Once cooled garnish with icing sugar, chocolate ligree or fruit

 ·

Can also be used as a Pet our

Apricot and Frangipane Flan:  ·

Line a an ring with sweet paste and ll with frangipane and apricot then bake

 ·

cut the glazed an into porons

 ·

serve with sabayon, anglaise sauce or ice cream.

Bake chocolate and vanilla cheese cake:  ·

Line a Line  a an ring with sweet paste

 ·

prepare the lling and pipe in concentric circles, then bake

 ·

cut the cake into porons

 ·

serve with ice cream and fruit garnish

Berry and mango tartlet :  ·

ll the blind baked moles with creme passerie and top with seasonal fruit

 ·

top with fresh fruit and coat with fruit glaze gel

 ·

garnish with coulis

Linzer Torte :  ·

Line a an ring with hazel nut paste and top with jam

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 ·

place a lace paern over the top and bake

 ·

carefully remove the baked torte and sprinkle liberally with icing sugar

 ·

cut into porons and serve with cinnamon icing

Checkpoint 5 Q1. Provide an explanaon and 2 examples for each of the following cooking methods for ans and tarts: 1. Baking alone and using as a shell for cold sweet or savoury items: ans or tarts with custard llings which includes pastry cream are regularly topped with sparkling or canned fruit and glazed with apricott glaze or clear fruit gel. Ganache is lik aprico likewise ewise a appropriat appropriate e lling and may be completed o with a wealthy layer of chocolate at the top.Nut llings are also appropriate and may be blended with chocolate for a richer avour and texture. 2. Prebaking shell to be baked again with a custard lling: the shell is prebaked aer which lled with a custard and numerous components like in quiche Lorraine or citrus tart and then completed on a decrease temperature simply sucient to set the custard.

3. Raw shell to be baked together together with all the other ingredients: tarts and tartlets are terms normally carried out to products which might be nished and baked in one move.The numerous types of short paste are appropriate simply as for ans.The preparaon is also the same the simplest disncon is that they may be generally baked in deeper mould.Bakewell tarts and custard tarts also are common examples of these dishes

Q2. Provide 5 guidelines for the presentaon of ans and tarts: 1. A variet variety y of moulds moulds may may be used from from conv conven eno onal nal an an rings rings vario various us in top and and diamet diameter er to small moulds and even aoat dishes. 2. Smalle Smallerr tartlet tartletss may be produce produced d for indivi individual dual compo componen nentt dessert desserts.A s.Apric pricot ot tartl tartlets ets or boat boat-shaped banquees are made through prevailing a mould with quick paste,including a few soaked apricots and frangipane combinaon then baking and glazing. 3. The prese presenta ntaon on desir desires es to be be neat with with awles awlessly sly crimp crimped ed edges edges and eye eye ara araco con n for ever every y piece. 4. To acquire acquire easy easy,but smoot smooth h present presentao aon n it is importan importantt to use the appro appropri priat ate e technique techniquess for the duraon of all levels of producon. 5.

Finishe Finishess and furthe furtherr garnis garnishes hes for for tarts tarts are are freque frequentl ntly y eas easy y and can includ include e only a small small dollo dollop p of correct quality cream and a chunk c hunk of fresh fruit.

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Q3. List 5 common faults which could occur during the preparaon of short pastes: Shortcrust - Hard and/ or tough pastry Due to too much liquid, too little fat, over-handling or insucient rubbing in. Hot water crust - Cracked pastry Insucient liquid; too little kneading; liquid not boiling when added to our. our. Suet Pastry  - Heavy pastry Insucient baking powder. Water Water not kept on the boil during cooking. Choux Pastry  - Mixture too soft Insucient cooling of the our before adding the eggs; eggs added too quickly Flaky, Rough Puf and Puf pastries Flaky, - Too few layers Insucient Insuc ient resting and chill chilling; ing; heavy rolli rolling ng causi causing ng fat to break through and inter intermingl mingle e with the pastry; fat too soft.

Q4. List the preparaon steps for a choux paste in correct order: 1. Boil Boil the liquid liquid add add buer buer toge together ther cung cung the the fats fats into into smalle smallerr poron poronss speeds speeds up the the melng melng process. 2. The liquid liquid must must be be boiling boiling swily swily when when the the our our is intro introduce duced d so the sta starch rch cells cells insid inside e the our our

3. 4.

5. 6.

burst open, lengdue them be given extra liquid.given This o helps it the upward greater duraon of baking to the increase in steam from eggs.thrust Make sure thatfor all the the buer has melted before b efore including the our. our. Work Work the the combina combinaon on thru thru with with a woode wooden n spoonin spooning g go back back to to the warm warmth th ll the the combi combina naon on pulls far away from the edges of the pan . Once Once a white white layer layer is shape shaped d at the boo boom m of the pot, pot, disp dispos ose e of the co comb mbina inaon on from from the the warmth and cool to under 45°C.Usually cool the panda earlier than including the eggs, in any other case the eggs might be cooked and cannot oer balance and an d shape. Add Add the the eg eggs gs one one aer aer the the other other,, or st step ep by step step in case case you use use blend blended ed eggs eggs,, unl unl the the combinaon reaches losing l osing consistency consistency.. Pipe ont onto o a greased greased tray tray but depa depart rt some some room room for for it to unfold unfold.. Bake Bake mas massiv sive e items items along along with with chop buns at 200°C and smaller objects along with proteroles at up to 220°C.

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Q5. What processes and procedures are involved when baking choux paste? As you bake the choir paste the water inside the paste turns to steam and pushes the paste up and out. As the warmth will increase the egg starts o evolved to coagulate and presents shape. The starch addionally addiona lly begins to set and aords aords shape with the very last form form being held in place as soon as the liquid has evaporated. The product is completed as soon as it is lightly golden brown, has doubled in length lengt h and feels feels  mild.in case mild.in case you faucet the completed chop product it ought to sound hollow. Place onto a cord rack to prevent condensaon forming. Do not open the oven within the rst 10-15 mins or the pastry products will crumble. The Pastry needs to be almost dry on the inside as moisture shows that the egg has no longer set sucient and the product will crumble and avour doughy.

Q6. What are the possible reasons for the following faults in choux paste? Flat product - Flat product is normally due to a loss of baking me opening the oven or being the choux paste at the incorrect temperature. If eggs are added when the water is too hot  - If eggs are introduced whilst the water is just too warm the protein will coagulate and the egg will no longer be capable of shape sucient steam for the duraon of baking to make the product upward thrust. If the product is too brown - If the product is simply too brown it is because of immoderate warmness, prolonged baking me or an excessive amount of sugar inside the combinaon.

Checkpoint 6 Q1. List the 3 producon methods for pu pastry and provide a brief descripon for each method: French method - In this method prepare the dough by mixing the salt, water, our and fat and then rest, add small amount of lemon juice or white vinegar. Aer that remaining fat is referred to as roll in fat. Cut the dough and roll out the four corners , place the roll in fat in centre and fold the 4 end back over. Then make the rst turn and refrigerate for 30 minutes between each turn and repeat three me and then baked baked it. it.

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English method: English method: Prepare the dough and roll in fat as per the French method. Instead of the Maltese cross, roll the pastry dough into a sheet and do the same with roll in fat. Place the role in fat in centre, fold over the end of the pastry dough and make the rst turn, then connue with the terms as normal. Scotc Sco tch h method method:: Also called the quick or all in method, or referred to as rough pu, Use all the ingredients together, with the fat in large peace, work quickly into a fairly lumpy paste. Once you apply the terms, the paste will smooth out. You can achieve less rise than with the other methods, methods, but the avour and akiness is sll good.

Q2. What are full, ¾ and ½ pus? How are these types of pu used for dierent producon methods? The type of pu paste is determined by the amount of fat added. A half pu has only a half amount of fat(a rao of ½: 1 ). The end products is determined by the amount of fat used and the producon method for half pu is using the French method. In third fourth of pu has only third fourth amount of fat(a rao of ¾: 1 ). English method used for it. Q3. What needs to be considered when baking pu pastry items? Ø

Buer need to be melted when mixing in our

Ø

Add egg one by one without curdling

Ø

Do not add eggs when dough is hot

Ø

Bake the paste at 200-210   ℃  but not hoer

Ø

Do not disturb the pastry for rst 10-15 minute

Q4.Provide 5 examples for pu pastry goods which could use trimmings, ½ or ¾ pu paste: 1. Cornets 2. Palmier 3. Fill Fillet et Welli elling ngto ton n 4. Eccles les cak cake es 5. Gate Gateau au St St.. Hon Honor ore e

Q5. What are the possible causes for the following faults in pu pastry? Product doesn’t rise: Oven not hot enough to set the pastry quickly.

  Fa Fatt has run out out of the paste: paste: buer is too clod when rolling.

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Layering not even or too much pressure applied during pinning out,

 

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Uneven rise: Paste was not rolled evenly, egg wash had run down beside of the paste.

  Wrong colour/unevenly cooked: Temperature too low- product won't brown; not enough boom heat- boom will be too moist; temperature too high-outside will brown and inside will not cook

Texture too rm/pastry not aky: Too much our used during laminang

Checkpoint 7 Q1.What are the origins olo and strudel paste? What are the producon methods for lo and strudel paste? List 3 products which can be produced from each paste using dierent sweet and savoury llings. Fil Filo o paste paste origin originate ated d from from Greec Greece, e, Midd Middle le East Eastern ern countr countries ies and Turkey urkey,, where where it is tradi tradiona onally lly homemade in a labour intensive process and used fresh. Strudel paste is nowadays mainly idened in Australian cuisine. The main purpose p urpose is strictly to hold the lling together for the cooking process. Strudel producon method:  · Add our, oil and water make a so dough d ough  ·

Stretch the dough Work on dough for 10 minutes to develop the gluten  · Place a hot pot over the top and rest the dough for 1 hour to relax the gluten  · The paste is rolled out and then placed onto oured clothes  · Stretched the dough using the back of hands to prevent holes and tears  · Roll it up and brush the dough with buer  · Bake on a greased try unl golden brown Product: 1. Apple strudel 2. Meatloaf in strudel pastry 3. Milchrahmstrudel  ·

Filo producon method: v Sieve the our and salt together in a bowl and gradually add water to make a s dough.

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v Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil

this way unl a smooth, elasc dough is achieved. v Roll the dough in a lile l ile more olive oil, place in a bowl, cover with a damp cloth an and d allow to

stand in a warm place for a couple of hours to allow it to rest. v Divide the dough into 12 pieces piec es and roll to ¼ inch (0.5 ccm) m) thickness on a lightly oured board. v Cover with a cloth and allow to relax again for 10 minutes. v Cover a worktop with a smooth, clean cloth and li each piece of the rolled dough onto it one at

a me v Repeat with the other pieces of dough.

Product: 1. Baklava 2. Borek 3. Samosas Q2. What are the producon steps for the following methods? Sugar baer method: Buer and sugar are creamed, then the egg is added and emulsied. The our is folded under, under, the mixture deposited into a n and weight at 175   ℃ . Flour baer method:  The our is creamed with the so buer and sugar and eggs are whisked to the sabayon stage. The two mixtures are folded folded together and then place into a n and baked at 175   ℃ .

Q3. What are the producon steps for a Genoese Sponge?  ·

The eggs and sugar are dipped over a bain-marie to blood temperature.

 ·

Then paced into a machine and wiped to sabayon stage.

 ·

Add the our

 ·

For addional moisture, buer is added

Q4. What are the producon steps for the cold sponge method?  ·

The eggs are separated and the whites are third fourth wiped

 ·

Half sugar is folded under the mixture is wiped unl it forms a meringue

 ·

The Yolks are wiped with remaining sugar unl s

 ·

The meringue mixture is folded carefully into the egg yolk mixed then the our is folded under.

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Q5. List 3 quality indicators for a good sponge:  

Sponge should have a golden crust and be fairly level

 

The texture should be springy to the touch and retain moisture.

 

The bubbles in the nished sponge should be even and airy not large .

Checkpoint 8 Q1. What are the general key steps for producing a fruit cake? Ø Cream the fat with the sugar and ~1/3 of the our Ø Add the soaked fruit Ø Bake slowly about 150   ℃  and at high temperature sugar content could caramelise and burn

quickly Ø Fruit cakes may also be baked by placing the n in deep trays without added wate

Q2. List 3 factors which need to be considered when using fruit for cold-set cheesecakes: 1. Too much moisture moisture will weaken weaken the structure structure of the the cheese mixture, so fr fruit uit use in manner 2. High acid ffruits ruits such as kiwifruit or pineapple m may ay also retard retard the seng pr properes operes of of gelane. gelane. 3. The aci acidity dity can can be avoide avoided d by usin using g cooked cooked or can canned ned varie variees es

Q3. List and describe 3 mixing methods which can be used to prepare mousse: Convenonal- a Bavaroise is the example of this method. So custard is avoured and as it cools before seng, is lightened with whipped cream and meringue Sabayon- this is how many chocolate mousse mixes are made. A sabayon , meringue, whipped cream and chocolate or fruit are folded together Chion- custard is aerated with meringue and set 

Q4. Describe the key producon steps for the following meringue styles: Basic Meringue - Whip the whites to a so peak  ·  ·

Rain in the sugar whilst mixing unl the mixture is s Add corn our if baking the product

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 ·

Pipe into the desired shape

  Italian Meringue - Whip the whites to a so peak and pour in the hot sugar mixture whilst whipping  ·

Whip unl the mixture is cold and stable

 ·

Italian meringue has the best stability and nest consistency

  Swiss Meringue - Beat the whites and the caster sugar in a warm bain-marie unl s  ·

Then whip unl cold and fold under the icing sugar

 ·

It has less volume than ordinary meringue but has a ner and more stable consistency

Q5. What are the basic ingredients and the method used for preparing scones? Ingredients: 2 cups all-purpose/plain our 1 teaspoon baking powder ¼ teaspoon baking soda 3 tablespoons sugar 113 grams cold buer ½ cup cream or half-and-half Pinch of salt 1 teaspoon vanilla extract (oponal) 1 egg ¼ cup of cream, half-and-half, or milk Method:

 ·  ·  ·  ·  ·  ·  ·  ·  ·

Preheat the oven to200°C Mix all of the dry ingredients in a bowl Cut the buer into small cubes and add it to the our mixture Mix the buer and our mix unl it resembles a coarse, crumbly meal Pour the cream or half-and-half into the dough a lile li le bit at a me and mix it. Cover the dough with wi th plasc wrap and put it into the refrigerator refrigerator.. Cut the dough in half and put one of the halves back into the fridge Tr Transfer ansfer the dough onto a lightly-oured surface and roll it out. Cut the scones using a knife or cookie cuer. cuer. Brush the scones with the egg wash Tr Transfer ansfer the scones into the oven and bake for 15 to 20 minutes.

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.

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In the straight method mix the our, the water, salt and instant yeast are added. The dough is mixed slowly to incorporate all the ingredients, but it sll tends to sck to the sides of bowl. This method is mostly used in simple bread dough that consume with in a day. In the 2 step method a basic dough is produced and aer2-4 hours the remaining ingredients are added. This method is used for heavier dough that contain large amount of fruit.

Q2. List the producon steps with key points of care for bread dough in order: Producon Step:  · Combine the dry ingredients in gredients (our and salt) in a mixing bowl and mix them together together..  · Beat together the eggs and oil, then add this mixture to the dry ingredient mixture.  · Add the milk, then beat the mixture for 2 to 3 minutes unl it is relavely smooth.  · Pour the baer into three greased, 8-inch, square baking pans.  · Bake at 450 degrees for 20 minutes. Points of care: Kneading the dough can make rolls and bread chewy, light, and airy airy.. This is an important step in preparing yeast bread. If the gluten is not well-developed, your rolls or bread will be tough and at. It is baked at the correct temperature. Q3. List 5 criteria typically used to evaluate the eang and avour charact characteriscs eriscs of breads: 1. Crumb characteriscscharacteriscs- are they correct for the bread type? 2. Crumb texture- is the crumb open and closed? Is it even or uneven? 3. Aroma- it is bland or is there a denite acid tang to the smell? 4. Mouth feel- is the bread chewy, melt in the mouth, scky or gummy to eat? 5. Flavour- what is the avour of the bread?

Q4. What are the typical characteriscs of the following yeast goods? 1. Currant buns - currants are added to the basic dough which is rolled into small balls, proven and baked then nished with bun wash. 2. Chelsea buns - the dough is rolled out, brushed with buer, sprinkle with sugar and clean mixed fruit, rolled and cut into 4cm piece, baked and glazed. 3. Bath buns - similar to currant buns but using mixed fruit

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4. Hot cross buns - renowned as an Easter speciality. Made like a bath buns with spices added, this may be made with paste. 5. Doughnuts or Berliners - made from bun dough formed into balls ~5cm diameter and then proven. Deep fried unl golden on both side. Eaten lled with jam and rolled in sugar apices with cinnamon.

Q5. What are the properes of the following pastries? Savarins  - Savarin paste is a rich yeast paste containing a high proportion of butter and a combination combination of equall amount equa amount of egg, egg, then soaked soaked in stock stock syrup. Savarin Savarin are placed placed or piped piped into greased greased savarin savarin moulds and then placed into the proven and baked until golden, once cooled then put inside the stock syrup. when plated they are garnished with Chantilly cream and fresh fruit 

Baba au rhum a savarin currants added. Thethen mixture is placed greased Baba rhum -and darioleaumoulds baked, thenissoaked in apaste stockwith syrup containing rum, garnished withinto fresh cream and fruit. Often a sauce such as an apricot rum sauce is served with additional moisture.   Marignans -. Marignans are piped into barquette moulds, proven and baked, then soaked in syrup. After baking an incision is made into the top, it is lifted up and filled with cream and garnished with fresh fruits.   Brioche -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 a tete fluted mould shape with a topknot that is often filled, serve with an entree such as chicken liver pate.

Checkpoint 10 Q1. What are the producon steps for Danish paste including points of care? Producon method:  ·  Blend the yeast with the milk, sr in the beaten egg and mix with the our and sugar smooth dough then refrigerator refrigerator  · Knead a smooth  · Place the buer in the centre of dough and roll it and repeat it 2-3 mes and then rest in fridge  · Cut the pastry in square and brush with beaten eggs  · Place into the baking tray and placed in pre heated oven for 10 minutes. Point of care:  ·

Buer should be in solid form, not melted.

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 ·

Do not over work on dough, less gluten acve

 ·

When laminang the paste, roll it evenly without too much pressure.

 ·

When proving the product p roduct keep the temperature at 28   ℃

Q2. What are the preparaon methods for the following variees of Danish pastries? 1. Tivoli - roll paste to 3-4mm thickness and cut into 10cm square. Pipe some pastry cream then fold one side up and brush with egg yolk, fold up other side, then place apricot halves or other fruit on top of expose pastry cream.

2. Spandau - roll paste to 3-4mm thickness and cut into 10cm squares. Pipe or place lling in the centre, then fold all corners into the centre

3. Twis wists or Fold Fold ov over erss - roll paste 3-4mm thickness and cut into 10cm square, pipe some pastry cream diagonally across and place drained fruit piece on top. Fold both the cut corners over, brush with egg wash and press down rmly

4. Wind Windmi mill llss - roll paste to 3-4mm thickness and cut into 10cm square, then make 3cm cuts from each corner toward the centre. Fold one side of the cut towards the middle and repeat for the other 3 cuts

5. Bear pa paws - roll paste and cut into 2 strips roughly 25cm by 40cm. Spread lling in centre the brush edge with egg wash and fold over. over. Cut into i nto 3-4cm strips and cut out wedges 

6. Snail- roll paste to 3-4mm thickness and cut into 30cm square. Spread a thin layer of custard over it, sprinkle with sultanas, roll up into cylinder and cut into 2cm thick pieces. Put onto a greased tray with the cut side down 

Q3. List 6 items and techniques which can be used to garnish and decorate various pastry items: American College

 

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1. Dusng- with icing sugar and coca powder, this can be used for dessert items such as sponge and on plate. 2. Filigree - use fondant or chocolate to pipe a wide variety of shapes 3. Sugar - spun, blown or pulled, piped when using fondant 4. Tempered chocolate - moulds, shapes, stencils and pralines 5. Fruit - used whole and coulis.They coulis.They can be cut into wedges, glazed or in the natural state 6. Nougat - mixture of melted sugar and almonds. The rao depends on its use.

Q4. What is ganache? How is ganache produced for various various uses and applicaons? applicaons? Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate. It is suitable for filling moulded chocolates and frosting cakes. A greater proportion of chocolate creates a firm ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.

Q5. Provide 5 examples of types of sauces, custards and syrups which could accompany various pases, cakes or yeast goods: 1. Apr Apric icot ot sau aucce 2. Or Oran ang ge sau sauce 3. Lime sy syrup 4. Ang Anglai aisse bas base e 5. Pine Pineap appl ple e crus crush h 6. Ber Berry cou ouli liss

Q6. List and describe the characteriscs of 4 dierent custards and crèmes suitable for lling pastry products: 1. Creme passerie- which is set with our, or cornour for a less oury taste 2. Creme diplomat- is a basic custard rened with whipped cream 3. Creme Bavarois- a mixture of English custard, gelane and whipped cream 4. Frui Fruitt custardcustard- made made from milk milk , juice, cider cider or wine, wine, which is thicke thickened. ned.

Q7. Provide 4 examples for techniques which can be used when applying icing or piping decoraons on pastries and cakes to achieve a consistent product:  ·

Stand so that your body is sll , lean against the bench for extra support

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 ·

Hold your elbow in close to your body so that your arms are supported

 ·

Have your cake at a height and posion which is comfortable and so you will not have to bend over

 ·

The simplest designs are lines and dots. Many other designs can be created by using dierent nozzles to create dierent shape.

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Checkpoint 11 Q1. Provide 5 examples for dierent presentaon styles of pastry products for various occasions and service styles: 1. 2. 3. 4. 5.

In a pa pas sse seri rie e enre enre pastr pastrie iess or indivi individua duall serves serves may may be posio posioned ned on sh show ow for for client clientss to select from. Cake stands, stands, plaer plaers, s, boards boards and other other display display objects objects can be used used to decorate decorate the prese presenta ntaon on of the dish. The prese presenta ntaon on of of the pet petss four fourss will will rely rely upon upon the event event and and carri carrier er styl style. e. For For an accom accompa panim nimen entt with co coee ee,, typica typically lly a variet variety y of biscui biscuits ts and small small baked baked objec objects ts is served. For swee sweett buets buets this this will will consist consist of show showpiec pieces es on every every plaer plaer,, glass glass or cryst crystal al ware ware and it is crucial to make sure an aracve glide and layout while arranging these.

Q2.List 6 general rules for the safe storage and labelling of pastry products: 1. 2. 3. 4. 5. 6.

Pe Peri rish shab able le obj objec ects ts whi which ch incl includ ude e dairy dairy mer merch chan andi dise se need need to to be refr refrig iger erat ated ed amon among g 0 ℃ and and 5℃ Be conscio conscious us of the the th thre reat at sector sector and follo follow w appli applica cable ble tem temper perat atur ure e cont contro rols ls e.g. prepa prepare re dinner any meat merchandise which include pies above an inner temperature of 65℃ Gent Gentle le and ripe ripe frui fruitt ssho hould uld be re refr frig iger erat ated ed Opened Opened cans, cans, jars jars and bucke buckets ts need need to be prope properly rly-se -sealed aled and and are great great stor stored ed inside inside the the cool cool room. Semi-pe Semi-peris rishabl hable e gadge gadgets ts like like couvert couverture ure and and marzipan marzipan ough oughtt to be check checked ed for for use by way way of date and rotated while new stock comes in - use FIFO methods. Dry subs substa tances nces need need to be stor stored ed awa away y from from warm warmnes nesss and and moist moisture ure..

Q3.What are the storage requirements Q3.What requirements for the following items used for the preparaon preparaon and nishing of pastry products?   Base pastry

Can be refr friigerated or frozen

Wrap ghtly to pre prevent freezer burn and drying out

  Filling and coang

Must be refrigerated refrigerated

Seal properly in containers to prevent drying out, forming a skin and absorbing other avours

Glazed fruit, chocolate ligrees can be kept in the dry store ; anything creamy or cooked has to go in the fridge

Seal in air ght containers to retain moisture and glaze ; and to prevent dust built up

 

Decoraon

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Q4. Which aspects must be considered when storing or displaying passerie products in refrigerated and closed-in cabinets? Refrigerated devices are used for any objects containing cream or custard and the temperature ought to not excee exceed d 5℃. thos those e de devi vice cess pres preser erve ve peris perishab hable le object objectss be belo low w the the ri risk sk area area and and shie shield ld the the product from dirt, bacteria and viruses and unintended spills. The cabinets must be emped at the quit of the day, wiped clean and sanised earlier than any product is again. Check for iced-up refrigeraon cells.

Closed-in cabinets residence dry forms of pastry products. The storage me need to now not exceed 2 hours and they need to be emped on the give up of the day, cleaned and sanised before any product is saved day aer today. today. Any leover gadgets ought to be refrigerated. Q5.List 5 aspects which must be considered when planning for and producing pastries to ensure minimal wastage: wastage: 1. 2.

The r rst st step step is a accur accurate ate recipe recipe card card as a way way to oer oer a clear yield and componen componentt manipulat manipulate. e. Clean Clean yeast yeast - based based totall totally y produc products ts avo avour ur infer inferio iorr on the the seco second nd day and prod product uct must must be made  freshly.it  made freshly.it  could also be frozen inside the raw kingdom for desny use.

3. 4.

Us Use e cel cello lopha phane ne pap paper er to to cov cover er th the e rred educe uce face facet. t. Pe Pers rson on moulds moulds can can be used e.g. e.g. tartl tartlet et moulds moulds for for poro poron n manage. manage. Special Specialize ized d pack packagi aging ng along along with cellophane packs pac ks may also reduce spoilage and visible deterioraon. It is also also vital vital to try try and use use o-cut o-cutss as lots lots as viable. viable. for for instan instance, ce, when when making making sever several al pies pies or trues the trimmings from across the pie shell can be recombined and used for some other move.

5.

Q6.List 6 processes that should be included in work rounes, in order to keep a workplace clean, safe and ecient during and aer service: At the end of your shi you will need to conduct a more through clean of all your work surfaces such as benches and shelves . You will also need to clean 1 2.. 3. 4. 5. 6.

S etvoepns Tthoevo Walls Floors Cup Cupboa boards and utensils Ot Other her pa part rtss of the the kit kitche chen n and and servi service ce ar area ea..

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