Written Test

Unit Code: - SITHCCC019

Unit Name: - Produce cakes, pastries and breads

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test

Assessment 2 Practical/Observation

Assessment 3

Assessment conducted in this instance: Assessment 1 X 2 3

SITHCCC019 Produce cakes, pastries and breads

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
o ingredients commonly used to produce cakes, pastries and
breads
o a variety of classical and contemporary cakes, pastries and
breads
• contents of stock date codes and rotation labels
• food safety practices for handling and storing cakes, pastries and breads
classical and contemporary:
o cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll o pastries:
 choux pastry
 croissant
 Danish pastry
 puff pastry
 short crust
 sweet pastry
 strudel o sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
• characteristics of a variety of classical and contemporary cakes, pastries and breads:
o appearance
o colour
o consistency
o moisture content
o shape
o taste

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SITHCCC019 Produce cakes, pastries and breads

o texture
 historical and cultural derivations of a variety of cakes, pastries and breads
 basic aspects of yeast fermentation and dough development processes
 basic aspects of yeast fermentation and dough development processes
 nutritional value of classical and contemporary cakes, pastries and breads
 indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
 cookery methods for cakes, pastries, breads and fillings:
o adding fats and liquids to dry ingredients
o chilling ingredients and work surfaces
o cutting, shaping and moulding
o kneading and handling
o preparing and using fillings
o preparing and using pre-bake finishes and decorations
o resting
o rolling
o selecting and preparing appropriate cake tins and moulds
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
o savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
o sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts.
 main types, culinary characteristics and uses of decorations for cakes, pastries or
breads:
o chocolate
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o fruit purées

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SITHCCC019 Produce cakes, pastries and breads
o glazes
o icings
o jellies
o sprinkled icing sugar
o whole or crushed nuts
• appropriate baking temperatures and cooking times for cakes, pastries, breads and
fillings
• appropriate environmental conditions for storing cakes, pastries, breads and re-usable
by-products of their preparation to:
o ensure food safety
o optimise shelf life
• mise en place requirements for producing cakes, pastries and breads and fillings
• safe operational practices using essential functions and features of equipment used to
produce cakes, pastries and breads.
Place/Location where assessment will be conducted
DC Class Room and Training Kitchen

Resource Requirements
Pen, paper, Futura e-coach recipes, recipe book or as provided:

Reference for recipes

https://www.taste.com.au/

Cookery for the Hospitality Industry

6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
If more space is required for any answer you may attach a separate page containing your
ID number, your name, unit title, unit code and the assessment task number and attach
this page with the current assessment task before submission or alternatively use the
back of each paper with a clear reference to the relevant question(s).
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.

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Assessment 1: Written Test

Your task:
You are required to complete all questions and tasks for this assessment. All tasks and exercises
are based on the theory content and recipes contained in your workbook. The information you
provide in this assessment may be followed-up with questions from your trainer before the final
practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

1. List all essential equipment and utensils required for the preparation of the listed pastes
and pastry products, and explain the general hygiene and safety requirements for
preparing and using these:

Short or sweet paste

Tarts
Shortbread biscuits
Profiteroles
Bouchées
Apple Strudel
Danish pastries
Sponge
Fruit Cake

Refer to Recipe:-

Reference for recipes

https://www.taste.com.au/

Cookery for the Hospitality Industry

6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325

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2. What are the nutritional aspects which apply for pastries, cakes and yeast goods?
Which factors need to be considered to lower carbohydrates and fat, substitute sugar,
increase fibre and make adjustments for general dietary requirements and allergies?

3. Yeast and its relevance for producing yeast goods. Provide an overview of:
 How does yeast work in principle? What is its role in the bread-making process?

 What are the requirements for yeast to be active?

 What is the yeast activity at the following temperatures?

• 1-4°C

• <23°C

• 24-30°C

• 31-35°C

• 45°C

• 55°C

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4. Explain the following production methods for short paste including points of care:

a) The rub-in method

b) The creaming method

5. Provide the ingredients and ratios of ingredients for the following pastes:

Savoury Short Paste – Pâte Brisée

Sweet Paste – Pâte Sucrée

Lining Paste – Pâte à Foncer

Sablée Paste – Pâte Sablée

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6. List the sequential steps and points of care for the preparation and baking of choux
paste.

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7. What is Danish Paste? How is it produced?

Provide the production steps for different varieties of Danish pastries:

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8. Which processes puff pastry to rise? How is this done correctly? Which techniques
and combinations should be used?

9. List the ratio of ingredients and the preparation method of a Genoese sponge
including points of care:

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10. List 3 production methods for meringues and provide an example for the use of
each type:

11. Choose a recipe for a bread yeast dough of your choice and list the steps for the
production in order. Provide the key criteria for evaluating the external and internal
quality characteristics and explain what the desired eating characteristics should be in
general:

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12. Provide a recipe for unleavened bread and list the production steps.
Student responses vary

Recipe Production steps

e.g. Chapati

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

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14. You have prepared a selection of different pastries, cakes and yeast goods. How
would you present these for sale for individual servings, as part of function/buffet or
on display?
Which principles for presentation must be considered?

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