SITHCCC019 Produce Cakes, Pastries and Breads Assessment Answer

Assignment Detail:-

SECTION 1:

SELECT INGREDIENTS

Q1: List five -5- food production requirements you need to confirm prior to producing cakes, pastries and breads-1- Confirm food production requirements from food preparation and stander recipe2- Safely assemble and ensure cleanliness of equipment before use3- The recipe and quantity of cakes, pastries and breads required4- Decorate5- Read and comprehend food preparation lists, standard recipes, date code and stock-

Q2: You’re making 40 servings of English custard- Each serving is 250 ml- The following recipe yields 2 L- calculate how much of each ingredient you will need to make enough servings of the custard-

Q3: Provide three -3- quality points for dairy and eggs which indicate quality and freshness

Q4: Provide three -3- quality points for dry goods that indicate quality and freshness

Q5: Identify the type of flour-s- you would select for the following recipes

Q6: Identify three -3- stock date codes and rotation labels you should read when selecting ingredients from stores to ensure you’re rotating stock properly- Describe the contents of each one-

Q7: Describe five -5- ways you could increase the nutritional value of classical and contemporary cakes, pastries and breads or their fillings

Q8: Where does the black forest cake originate from????

Q9: Briefly describe classical mille feuilles and how they’re made differently today

Q10: Briefly describe the following classical and contemporary yeast-raised pastries and breads including their historical and cultural origins

Q11: A customer on a low-fat, high-fiber diet has asked you to recommend the healthiest option for them on your menu- Which of the following has the highest nutritional value and is suitable for your customer: apple pie, fruit danish pastry, banana bread, mixed grain bread????

Q12: Select the correct type of equipment -including any attachments required- for the following tasks

Q13: What are the essential features and functions of a palette knife????

Q14: What are the essential features and functions of a bowl cutter????

Q15: Identify three -3- visible signs of uncleanliness you should check for when assembling equipment

Q16: To ensure utensils, tools and equipment are hygienically clean, you should wash them in hot water and neutral detergent according to manufacturer’s instructions

Q17: List three -3- things you should check for while assembling and disassembling equipment to ensure it’s safe to use

Q18: When preparing dough, it’s important to keep it cool so it’s easier to knead, roll and cut- List two -2- ways to do this

Q19: Explain five -5- things you should keep in mind to safely use baking trays and pots

Q20: You sort ingredients and place them together to make assembly more efficient- Identify seven -7- other preparation tasks -mise en place tasks- you may complete when assembling ingredients for cakes, pastries and breads according to food production sequencing

Q21: List four -4- ways you can manage your own speed, timing and productivity to produce cakes, pastries and breads within commercial time frames

Q22: Explain how to measure wet ingredient

Q23: Explain how to measure dry ingredients

Q24: Your recipe calls for sugar, butter and flour in a ratio of 1:2:3 -that is: 1 part sugar to 2 parts butter to 3 parts flour– You have already accurately measured your 300 g of butter-You have an accurate set of scales on which to weigh your flour and sugar- The bowls each weigh 40 g

Q25: What three -3- specific conditions does yeast require to become active????

Q26: There are ten basic steps to prepare yeast-based dough according to most standard recipes- These steps ensure that the dough ferments/develops properly and is the correct consistency/shape

Q27: Describe how to hand-knead dough

Q28: Identify three -3- ways you can tell it’s time to stop kneading the dough

Q29: Explain ‘proving’- What is it???? What are the best conditions for it???? What happens to dough when you prove it????

Q30: State three -3- reasons you should knock back dough

Q31: Which pastry requires the most resting????

Q32: Which pastry doesn’t require resting????

Q33: How long should you rest rolled out pastry before cutting out????

Q34: Give three -3- reasons you should take the initiative to minimize waste-

Q35: Why is it important to aerate cake batter????

Q36: Name the type of pastry you would use to make each of the following baked products

Q37: What aerating method would you use to aerate a Madeira cake????

Q38: Explain the difference between whisking and folding

Q39: Give three -3- reasons why it’s important to sift dry ingredients such as flour, baking powder, cocoa, etc-, when producing cakes, pastries and breads-

Q40: What is the most common way to incorporate fat when making short and sweet pastry???? Why????

Q41: You’re making three-quarter puff pastry- How much fat should you incorporate if your recipe calls for 400 g flour????

Q42: You can make puff pastry using half turns or book-fold turns- In both cases, what should you do after every second turn????

Q43: Identify three -3- things you should do when cutting pastry-

Q44: Describe the method you would use to make creme Chantilly, using 300 ml cream, 20 g caster sugar and 2 drops vanilla

Q45: Your cake mixture has curdled- State how you would make food quality adjustments -within the scope of your responsibility- to address them and ensure a quality product

Q46: Your bread dough isn’t holding its shape- State how you would make food quality adjustments -within the scope of your responsibility- to address them and ensure a quality product

Q47: State how you would prevent these food quality problems from happening again-Q48: The huge amount of liquid in the choux paste evaporates to steam, expanding the egg protein, causing the rise in the puffs

Q49: For what duration would you bake a cake in a round 15 cm diameter cake tin????

Q50: Where should you put cakes to cool them down completely????

Q51: Describe how to remove cakes from their tins

Q52: Why should you immediately turn out sponge cakes onto a wire rack to cool????

Q53: Identify a suitable filling you would use to enhance the appearance and taste of the following baked goods

Q54: What covering or icing would you use on a carrot or orange cake????

Q55: You can use decorations and garnishes to enhance the appearance and taste of your baked goods- Match the following baked goods to the most suitable decorations and garnishes-Your options are: apple strudel, danish pastries, mocha torte, embouchure

Q56: List six -6- actions you can take while applying and spreading icing to ensure your cakes have a smooth, seamless finish

Q57: List two -2- actions you can take while piping icing trim to ensure your cake decorations are visually appealing-Q58: Identify five -5- product characteristics you should evaluate prior to displaying your finished cakes

Q59: List three -3- tips for selecting service ware to attractively present cakes and pastries

Q60: Your Madeira cake is lopsided or overclouded- What adjustments would you make to ensure a quality product prior to displaying????

Q61: Your sponge cake has turned out dry and crumbly- What do you do with the sponge cake????

Q62: Identify three -3- per-bake finishes and/or decorations you can use to decorate baked goods

Q63: You must display cakes, pastries and breads in appropriate conditions to optimize shelf life, ensure food safety and retain optimum freshness/product characteristics

Q64: You must store cakes, pastries and breads and their re-usable by-products in environmental conditions which optimize shelf life, ensure food safety and retain optimum freshness/product characteristics-Describe these environmental conditions

Q65: How would you store cakes or pastries containing perishable ingredients such as fresh fruit or cream????

Q66: How would you store unfilled cooked pastries????

Q67: How would you store dinner rolls????Q68: How do you correctly store re-usable dairy products to minimize waste, maximize profitability, ensure food safety and optimist shelf life

Q69: What information should you put on a date label attached to surplus food being stored for service at another time or day????

Q70: What are three -3- common tasks you complete when cleaning your work area at the end of service????

TASK 1 – PROJECT

Q1: What is the recipe yield????

Q2: You are preparing batter for a 28 x 13 x 7 cm deep loaf tin and need to increase the ingredient quantities by 50%- Calculate the amounts needed for the following ingredients

Q3: What are two -2- quality indicators to look for when selecting carrots for this recipe????

Q4: What are two -2- quality indicators you should look for when selecting the eggs????

Q5: What are two -2- signs of spoilage you can look for when selecting the cake flour????

Q6: Describe how you can sequence your mise en place and preparation tasks to meet deadlines

Q7: Briefly list the tasks you need to complete at each stage of the preparation sequence for the carrot cake batter -not including the cream cheese frosting

Q8: List the equipment required to prepare and present this cake- Include size or dimensions if appropriate

Q9: What preparation technique-s- are used to prepare for cooking????

Q10: What are two -2- safety checks you should complete before using the planetary mixer????

Q11: What is the purpose of sifting the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg together twice????

Q12: You are about to start measuring your wet ingredients- What should you check before you start to use the measuring equipment????

Q13: What is the purpose of beating the batter thoroughly between each addition of egg when making this recipe????

Q14: Folding is used to combine ingredients- Explain how this is done

Q15: This carrot cake is baked at 180 °C- If you are increasing the yield, should you slightly increase or decrease the temperature????

Q16: How should you cool the cake when it comes out of the oven????

Q17: You have only used the orange for zest- What can you do with the rest of the orange????

Q18: What techniques can you use to ensure your icing has a smooth, seamless finish????

Q19: What per-baked products or ingredients could you use in this recipe????

Q20: What alternative could you use if your establishment did not have any marzipan carrots???? List one suitable alternative

Q21: What type of service ware would you present this dish in???? Base your responses on the service ware available in your workplace or training environment

Q22: What are you looking for when you visually assess this dish????Q23: Can this carrot cake be stored in the freezer???? Why/why not????

Q24: What is the double cream used for in this recipe????Q25: Can you modify this recipe in any way to make it dairy-free????

Q26: How do you clean a baking sheet and cake tin????Q27: What is the historical origin of the carrot cake????

TASK 2

Q1: Based on the yield for short pastry, how many pies can you make from one batch????

Q2: You are preparing three apple pies- You need to increase the sweet pastry ingredients quantities by 50% and triple the apple pie ingredient quantities- Calculate the amounts needed for the following ingredients

Q3: How can you evaluate the freshness and quality of the dried sultanas for the pie????

Q4: What size pier dish should you select????

Q5: List in sequence the tasks to efficiently complete at each stage of the preparation and production process

Q6: What preparation technique-s- are used to prepare the pastry and pie filling for cooking????

Q7: What is blind-baking????Q8: Why shouldn’t you over-handle the pastry, and rest it between preparation and rolling????

Q9: How do you ensure consistency in shape, size and appearance of your apple pies????

Q10: What other sweet fillings could you use to make a pie instead of only apple????

TASK 3

Q1: Is this recipe for a lean or rich dough????

Q2: Briefly describe how yeast leavens dough

Q3: This recipe required fresh bakers yeast- What’s the difference between bakers yeast and brewers yeast????

Q4: What’s the difference between bakers flour and cake flour????

Q5: Why should the prove be set at 27 °C and 80% relative humidity????

Q6: What are the steps for producing a yeast-based bread????

Q7: Based on your response to Q1, what is the correct temperature range to cook this dough?

Q8: Hot cross buns are baked at 200 °C while the bread rolls in this recipe are baked at 230 °C- Why are these two yeast-based dough’s cooked at different temperatures????Q9: How do you cool the bread rolls after cooking?

Q10: What should you check when evaluating the bread rolls after baking?

Q11: How would you present these bread rolls if they are going to be placed in the center of a customer’s table in a trendy restaurant?

Q12: What are the historical origins of these products made from rich dough?

Q13: You modified this recipe to make a spinach and feta roll- Can you freeze it after baking if there is surplus stock?

Q14: How can you increase the nutritional value of this recipe?

Q15: Your next task is to produce a range of savory breads that customers will pull apart at the table- List four types of savory breads and their ingredients you could create for your customers-

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