SITHCCC019: What Are One Advantage And One Disadvantage Of Using Butter Or Margarine: Produce Cakes Pastries And Breads, VU, Australia

University Victoria University [VU]
Subject SITHCCC019: Produce Cakes Pastries And Breads

Q1: What are one advantage and one disadvantage of using butter or margarine in producing pastries and cakes?

Q2: Describe the characteristics of the following six (6) products listed in the table below.

Product Appearance, color and/or shape Freshness and quality indicators Description of flavor and texture/moisture content

  • Lemon meringue pie
  • Bread rolls
  • Profiteroles & chocolate éclairs
  • Black forest gateaux
  • Madeira cake
  • Danish pastries

Q3: List three (3) basic nutrients in each of the following products:

  • Item List of nutrients
  • Black forest gateaux
  • Pork pie
  • Apple, raisin, and pistachio nut strudel

Are You Searching Answer of this Question? Request Australian Writers to Write a plagiarism Free Copy for You.

Q4: What is the main reason to weigh ingredients correctly when preparing cakes, pastries, and bread?

Q5: Describe the following nine (9) culinary and food items in one (1) sentence each.

  • Culinary term Definition
  • Millefeuille
  • Pate sucree
  • Croissant
  • Proving
  • Leavening
  • Folding
  • Filo
  • Genoese
  • Creaming

Q6: List nine (9) ingredients that you need to prepare cakes, pastries, and bread.

Q7: List eight (8) types of cakes and provide two (2) examples of each.

Q8: List ten (10) pieces of equipment used to produce cakes, pastries, and bread.

Get Solution of this Assessment. Hire Experts to solve this assignment for you Before Deadline.

Q9: List four (4) fillings to enhance the appearance of products.

Q10: List five (5) varieties of icing decorations for cakes.

Q11: List eight (8) types of decorations to enterprise industry standards.

Q12: List seven (7) pieces of equipment used to present and display cakes, pastries, and pieces of bread.

Q13: List ten (10) types of pastries that can be produced

Q14: List nine (9) fillings and glazes that can be used with pastries.

Q15: What three (3) considerations must be considered to produce and store pastries?

Q16: What temperature does yeast ferment best at?

Q17: What is the best storage method for a bag of flour? Write your answer in one (1) sentence.

Stuck in Completing this Assignment and feeling stressed ? Take our Private Writing Services.

Get Help By Expert

Get excellent help (SITHCCC019) Produce Cakes Pastries And Breads in the assignments of the experts at and always stay happy. Victoria University Homework Help has a homework writing team that understands the needs of students and works hard. Don't worry, ask us for low-cost commercial cooking assignment writing services.

Online Exam & Assignment Writing Services

50000+ Orders Delivered

5 Star Rating

Confidential & Secure Assignment Help For

Assessment Answer

Online Exam

Case Study Answers

TAFE & VET Levels

Tutorial Solutions

Summative & Individual

GBA & Reflective

MCQ Quiz & Test Help

Check Recent Assessment Solution

BSBADM407 Administer Projects Assessment Answer
With the increasing scope of the course of Business Service Training Package in the professional sector, the number of students enrolling in this course is increasing. The knowledge this course…
Looking T1 Assessment, Holmes Institute Australia
Do You need help with Holmes Institute Tutorials T1 2021? Holmes Institute provides students with tutorial assignments in order to assess them on 50% of their subject. Tutorial assignments are…


Instant Paper Writing Services by Native Australian Writers

Plagiarism Free Solutions
100% Original Work
24*7 Online Assistance
Native PhD Experts
Hire a Writer Now

Get help with Homework Assignments, Papers, and Projects