Reference no: EM133777125

Produce cakes, pastries and breads

Chapter 1: Select Ingredients of Cakes, Pastries and Breads

Activity 1: Food Production Requirements
Let's review what you have learnt from this Chapter. Read each statement below.
Tick ‘True' if the statement is correct, and ‘False' if not.

Statement True False
Organisations often purchase any brand of the same ingredient since they are made of the same sets of ingredients.
The first step when using the conversion factor is to identify the yield you need or require.
Menu requirements are some of the considerations you must take note of before starting production of any food item.
Standard recipes will often help you produce cakes, pastries or breads that are identical in taste.
Overmeasuring ingredients is ideal to ensure that baked items are flavourful.
You can say that eggs are already spoilt and of bad quality if the consistency of the egg whites is gel-like.
Deadlines refer to the time when any food item must be served to customers
Food items that are in season are usually more expensive than when they are not.
Quality refers to the state of the product being recently produced.

Activity 2: Calculate Ingredient Amounts

Below are the ingredients of a vanilla bean cream puff recipe. This recipe yields 30 pieces of cream puffs. Today, your organisation tasks you to produce 150 pieces of cream puffs.
Using the table below, perform the following tasks:
Identify the conversion factor.
Using the factor, calculate the adjusted ingredient amounts to produce the yield required.

Activity 3: Selecting Ingredients from Stores

Arrange the following procedures in their proper order to identify and select ingredients of cakes, pastries and breads from stores.

Chapter 2: Prepare and Use Equipment to Produce Cakes, Pastries and Breads

Activity 1: Matching Equipment

Match the following descriptions to their corresponding kitchen equipment.

DESCRIPTION
This is the surface where ingredients and equipment are placed on when preparing cakes, pastries and breads.
This is a type of equipment used for cooking cakes, pastries and breads.
This is a type of equipment used for cooking fillings, glazes and icings placed in a pot.
This is a type of equipment used for measuring accurate amounts of wet ingredients.
This is a type of equipment used for measuring exact amounts of food items, ingredients or portions by weight.

Activity 2: Identify Safe Operational Practices of Kitchen Equipment

Using the table below, identify at least two safe operational practices for each equipment listed.

Equipment
Refrigeration facilities
Knives
Mixers
Containers for hot and cold food
Gas, electric or induction stovetops

Chapter 3: Portion and Prepare Ingredients of Cakes, Pastries and Breads

Activity 1: What's Cooking

Read and analyse the following items below. Choose the correct answer from the options provided in each item.

C 1. When sorting ingredients of baked items, you must perform the following EXCEPT one:
Look for the presence of moulds.
Check for unusual or unpleasant smells or tastes.
Wash, pat dry and slice the ingredients as needed.
Check if the ingredients are free from any visible signs of spots or damage.
B 2. If you are diagnosed with a contagious disease and are handling food items, what is the one practice you must observe?
You can still prepare food but ensure you wear personal protective equipment.
You must not attend work until you receive medical clearance.
You must always wash your hands after every instance of food handling.
You must inform your supervisor that you are still capable of preparing food regardless of your condition.
B, C 3. When using the food scale, what is the first step you must do before weighing ingredients?
Keep your focus intact on the scale display.
Place a clean bowl on the weighing platform.
Zero out the scale using the tare function.
Scoop ingredients into the weighing bowl carefully.
A 4. How does yeast fermentation work?
Yeast cells slowly consume the sugars in the flour.
Yeast cells reproduce using the gluten found in the flour.
Yeast cells expand and grow massively because of their exposure to heat.
Yeast cells consume carbon dioxide and release oxygen which causes the dough to expand when applied.

D 5. How do you minimise waste to maximise profitability of cakes, pastries and breads produced?
Place any unscraped tools in the sink to prevent contamination.
Point the protruding part of the jug along the sides of the target container.
Squeeze the middle of the piping bag when piping batters on the lined baking sheet.
When scooping the batter into the tins, level off the excess back to the same container.

Activity 2: Dough Development Processes

Using the descriptions provided, identify the processes involved in dough development by finding each in the word search table below.
This is where the kneaded dough is placed in a container and tight shut to allow dough to rise and leaven. Benchrest
This is where you place the kneaded dough in a proofing cabinet. Finalproof
This is where you form the dough as one large mass before portioning and shaping this into loaves. bulkfermentation
This is where the dough is divided into smaller portions in order to knead them well. Diving
This is where the use of moulds or tins are needed.

Activity 3: Measure Brioche Ingredients

WASTE NO MORE!
The Continent Hotel is one of the most prominent hotels in Australia. This is where young professionals frequent their famous café that serves various baked dishes and light snacks.
You are a junior cook assigned to prepare a brioche. Your first task is to measure the ingredients of the brioche. During this task, you must always observe workplace standards.
In this activity, you will use the following:
Mixing bowl
Egg cracker
Set of dry measuring spoons
Food scale
Bowls (to be used in weighing ingredients)
Measuring jug
Kitchen knife
Cutting board
Spatula
The brioche ingredients include the following:
2 eggs
142 g all-purpose flour
225 mL milk
You must perform the following tasks carefully and hygienically:
Crack the eggs into the mixing bowl.
Weigh the flour and transfer this into the mixing bowl.
Measure the milk needed and pour this into the mixing bowl.
Mix the ingredients in the bowl until these are incorporated.

Role Play Activity
Role play the scenario to show the proper measuring of ingredients carefully and hygienically while demonstrating the practical skills listed in the checklist below.
Perform this activity while being observed by your trainer. If your trainer is not available to directly observe you, you may video record the role play activity and submit the recording to your trainer.
Your role
For this activity, you will take the role of the junior cook.

Chapter 4: Cook Cakes, Pastries and Breads
Activity 1: Adjusting Food Quality

In your own words, briefly explain the importance of making food quality adjustments based on the scope of own responsibility.

Activity 2: Cooking by Baking

Below is an activity about baking as a cooking method that applies to cakes, pastries and breads.
Fill up the missing words in the selection below using the options provided.

Chapter 5: Decorate, Present and Store Cakes, Pastries and Breads
Activity 1: Cake Lettering

LETTERING ON A BAKING SHEET
The La Bellissima restaurant is located at The Continent Hotel, one of Australia's most prominent hotels. The restaurant is known for its premium baked dishes that clients often order. Many customers place special requests on their cake orders.
You are a junior cook at La Bellissima. Today, you are assigned to placing the lettering on cake orders. Before doing so, you must practise lettering on a clean baking sheet to ensure accuracy and precision of details to include and stroke style to use.
To perform this task, you will use the following:
Piping bag with lettering gel
Baking sheets
You must perform the following tasks:
Place the baking sheet flat on a clean surface.
Pipe ‘Happy Birthday!' using a cursive stroke.

Role Play Activity
Role play the scenario to show the proper cake lettering on a baking sheet while demonstrating the practical skills listed in the checklist below.
Perform this activity while being observed by your trainer. If your trainer is not available to directly observe you, you may video record the role play activity and submit the recording to your trainer.
Your role
For this activity, you will take the role of the junior cook.

Activity 2: Selecting Suitable Service-ware

Arrange the following steps below to properly select suitable service-ware for cakes, pastries and breads.

Prepare the service-ware you need to present the baked item. 5 Inform a more senior chef if the usage of service-ware for each baked item is appropriate. 4

Place each portion of the baked item in the service-ware. 3 Look for the service-ware in the organisation. 2

Review workplace procedures for presenting baked items. 1

Activity 3: Environmental Conditions

Match the following descriptions to their corresponding environmental condition.

Assessment Tasks
Knowledge Assessment

Question 1
Complete the table below on the common ingredients used to produce cakes, pastries and breads.
In your own words, briefly describe each common ingredient listed used to produce cakes, pastries and breads.
Each of your responses must be in 30 words or more.
Identify at least one example of each common ingredient provided.
Common Ingredients of Cakes, Pastries and Breads
Flour
Salt
Water

Question 2
Complete the tables below on the classical cakes, pastries and breads by identifying the following:
At least three classical cakes
At least three classical pastries
At least three classical breads
At least one example of each cake, pastry and bread identified

Classical Cakes
Chocolate mud cake
Sponge cake
Butter cake

Pastries
Classical Pastries
Croissant
Choux pastry
Puff pastry

Breads
Classical Breads
Roti
Sourdough
White bread

Question 3
Complete the tables below on the contemporary cakes, pastries and breads by identifying the following:
At least three contemporary cakes
At least three contemporary pastries h
At least three contemporary breads
At least one example of each cake, pastry and bread identified

Cakes
Contemporary Cakes
Pastries
Breads

Question 3

Complete the tables on the next page on the characteristics of classical and contemporary cakes.
In your own words, describe the following characteristics of each classical and contemporary cake identified in Knowledge Assessment

Question 2:
Balance
Colour
Contrast
Consistency
Shape
Taste
Texture
Identify the moisture content for each classical and contemporary cake identified in Knowledge Assessment Question 2.

Question 4

Complete the tables on the next page on the characteristics of classical and contemporary pastries.
In your own words, describe the following characteristics of each classical and contemporary pastry identified in Knowledge Assessment Question 2:
Balance
Colour
Contrast
Consistency
Shape
Taste
Texture
Identify the moisture content for each classical and contemporary pastry identified in Knowledge Assessment Question 2.

Question 5

Complete the tables on the next page on the characteristics of classical and contemporary breads.
In your own words, describe the following characteristics of each classical and contemporary bread identified in Knowledge Assessment Question 2:
Balance
Colour
Contrast
Consistency
Shape
Taste
Texture
Identify the moisture content for each classical and contemporary bread identified in Knowledge Assessment Question 2.

Question 7
Outline all information that must be included in each of the following:
Date codes:
Best-Before Date
Use-By Date
Rotation labels

Question 8
In your own words, briefly describe the following origins of each cake, pastry and bread provided below:
Historical origin
Cultural origin

Question 9
Below is a table on the stages of yeast fermentation in breads.
In your own words, briefly describe each stage of yeast fermentation that occurs in breads. Each of your responses must be in 30 words or more.

Question 10
Outline the steps for each stage of dough development provided below.

Stages of Dough Development
Bulk fermentation and folding
Dividing and pre-shaping
Bench rest
Final shaping
Final proofing

Question 11
Listed below are examples of ingredients of cakes, pastries and breads.
In your own words, describe the expected qualities of each ingredient based on the following indicators:
Freshness
Quality
Each of your responses must be in 30 words or more.

Ingredients
Butter
Flour
Eggs

Question 12
Complete the table below on the main types of cake fillings.
In your own words. briefly describe each main type of cake filling provided.
Each of your responses must be in 30 words or more.
Identify at least one key characteristic of each cake filling provided.
Identify at least one example of a cake where each filling is used.

Main Types of Cake Fillings Description Characteristics Examples of Cakes Where Each Filling is Used
Cream                  
Custard                  
Fresh fruit                  

Question 13
Complete the table below on the main types of cake decorations.
In your own words, briefly describe each main type of cake decoration provided.
Each of your responses must be in 30 words or more.
Identify at least one key characteristic of each cake decoration provided.
Identify at least one example of a cake where each decoration is used.

Main Types of Cake Decorations Description Characteristics Examples of Cakes Where Each Decoration is Used
Chocolate                  
Fresh fruits                  
Preserved fruits                  
Crystallised fruits                  
Glazes                  
Jellies                  
Icings                  
Sprinkled icing sugar                  
Whole nuts                  
Crushed nuts                  

Question 14
Complete the table below on the main types of savoury and sweet fillings for pastries or breads.
In your own words, briefly describe each main type of savoury and sweet filling provided.
Each of your responses must be in 30 words or more.
Identify at least one key characteristic of each pastry or bread filling provided.
Identify at least one example of a pastry where each filling is used.
Identify at least one example of a bread where each filling is used.

Savoury Fillings

Animal protein                        
Dairy                        
Vegetables                        

Cheese                        
Chocolate                        
Cream                        
Custard                        
Fresh fruit                        

Main Types of Pastry or Bread Fillings

Crystallised fruit                        
Fruit purees                        
Whole nuts                        
Crushed nuts                        

Question 15
Complete the table below on the main types of pastry or bread decorations.
In your own words, briefly described each main type of pastry or bread decoration provided.
Each of their responses must be in 30 words or more.
Identify at least one key characteristic of each pastry or bread decoration provided.
Identify at least one example of a pastry where each decoration identified is used.
Identify at least one example of a bread where each decoration identified is used.

Main Types of Pastry or Bread Decorations
Fresh fruits                        
Preserved fruits                        
Crystallised fruits                        

Main Types of Pastry or Bread Decorations

Glazes                        
Icings                        
Jellies                        
Sprinkled icing sugar                        
Meringue                        
Main Types of Pastry or Bread Decorations

Whole nuts                        
Crushed nuts                        

Question 16
Read the scenarios below about the methods of plating baked dishes.
Answer the questions that follow.

Scenario 1
Gemma works as a cook at the La Bellissima restaurant of The Continent Hotel. She needs to plate a platter of strawberry profiteroles to be shared among three guests. Gemma knows that a plate of profiteroles will include:
Six choux pastries
The fresh strawberry topping
Knowing these components, Gemma must choose a plating method that:
Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the three guests to each take two servings of the dish.

Identify the dish that Gemma must plate.
Identify the three requirements that Gemma must consider when choosing the plating method to use.
Identify the plating method Gemma must use to meet the requirements.
In your own words, explain why Gemma must use the identified plating method to meet the requirements.
Your response must be in 50 words or more.

Scenario 2
It is another day at the La Bellissima restaurant. Today, a customer came in and ordered a New York-style cheesecake. There are three components of the dish that Gemma must consider:
The portion of cheesecake
The strawberry slices
The fresh strawberry sauce
Knowing these components, Gemma must choose a plating method that:
Ensures that no items will fall around on the plate when it is being moved
Makes it easy for the waitstaff to carry the plate
Makes it easy for the customer to see each component of the dish on the plate.

Identify the dish that Gemma must plate.
Identify the three requirements that Gemma must consider when choosing the plating method to use.
Identify the plating method Gemma must use to meet the requirements.
In your own words, explain why Gemma must use the identified plating method to meet the requirements.
Your response must be in 50 words or more.

Question 17
Answer the items below about food safety.

In your own words, describe the proper way to store each of the food items provided below to keep them fresh for longer.
Each of your responses must be in 30 words or more.

In your own words, describe how to avoid cross-contamination between the food items during storage.

Question 18
Complete the tables by identifying the following for each equipment:
The main function of each equipment
At least one feature of the equipment related to the identified function
At least one safety practice you must follow when using the equipment

Practical Assessment

Task 1: Prepare Ingredients and Equipment
Task 2: Prepare and Present Cakes or Sponges
Task 3: Prepare and Present Pastries
Task 4: Prepare and Present Breads
You are required to complete the assessment tasks in an operational commercial kitchen environment. This can include an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor. These will serve as evidence of your task completion.

ASSESSMENT INSTRUCTIONS
While being observed by your assessor, prepare the ingredients and equipment needed to prepare the following:
At least four cakes or sponges
At least four pastries
At least six breads
STEPS TO TAKE
Identify each of the following you will prepare and present in Workplace Assessment Task 2.
At least four cakes or sponges
At least four pastries
At least six breads
Each of the baked goods identified must meet the requirements outlined in the Preliminary Tasks.
Access and review the following documents you will use in this task:
Standard recipe for each baked good identified
Mise en place lists for the standard recipes accessed
Workplace documentation containing at least one special customer request for each baked good identified.
Commercial stock control procedures and documentation
Manufacturer's instructions for the following:
Cleaning the kitchen equipment
Assembling the kitchen equipment
Using the kitchen equipment
Organisational food safety plan with information on food safety practices
Organisational guidelines on food disposal
Organisational safety data sheets (SDS) for cleaning agents and chemicals

Task 2: Prepare and Present Cakes or Sponges

STEPS TO TAKE
Access and review the following you will use in this task:
Standard recipe of at least four cakes or sponges identified in Workplace Assessment Task 1.
Your organisation's documents with information on:
The scope of your responsibility in making changes to each of the cakes or sponges prepared
Presentation requirements for each of the cakes or sponges prepared
Organisational food safety plan containing guidelines on:
Handling food items or ingredients
Storing and disposing of food surplus and by-product
Organisation's safety data sheets (SDS) for cleaning agents and chemicals
Prepare each cake or sponge based on their standard recipes.
Select and use appropriate cookery methods for each cake or sponge.
Cook each cake or sponge based on the standard recipe's requirements.
Cool each baked cake or sponge in appropriate environmental conditions.
Apply fillings, icings and decorations for each cake or sponge based on the standard recipe.
Plate and present each cake or sponge produced based on organisational requirements.
Clean the work area, food surplus and by-products.

Task 3: Prepare and Present Pastries

While being observed by your assessor, prepare and present at least four pastries.
STEPS TO TAKE
Access and review the following you will use in this task:
Standard recipes of at least four pastries identified in Workplace Assessment Task 1.
Your organisation's documents with information on:
The scope of your responsibility in making changes to each of the pastries prepared
Presentation requirements for each of the pastries prepared
Organisational food safety plan containing guidelines on:
Handling food items or ingredients
Storing and disposing of food surplus and by-product
Organisation's safety data sheets (SDS) for cleaning agents and chemicals
Prepare each pastry based on their standard recipes.
Select and use appropriate cookery methods for each pastry.
Cook each pastry based on the standard recipe's requirements.
Cool each baked pastry in appropriate environmental conditions.
Apply fillings, icings and decorations for each pastry based on the standard recipe.
Plate and present each pastry produced based on organisational requirements.
Clean the work area, food surplus and by-products.

Task 4: Prepare and Present Breads

While being observed by your assessor, prepare and present at least six breads.
STEPS TO TAKE
Access and review the following you will use in this task:
Standard recipe of at least five breads identified in Workplace Assessment Task 1.
Your organisation's documents with information on:
The scope of your responsibility in making changes to each of the breads prepared
Presentation requirements for each of the breads prepared
Organisational food safety plan containing guidelines on:
Handling food items or ingredients
Storing and disposing of food surplus and by-product
Organisation's safety data sheets (SDS) for cleaning agents and chemicals
Prepare the dough for each bread based on their standard recipes.
Select and use appropriate cookery methods for each bread.
Bake each bread based on the standard recipe's requirements.
Cool each baked bread in appropriate environmental conditions.
Plate and present each bread produced based on organisational requirements.
Clean the work area, food surplus and by-products.