The Imperial College of Australia

SITHCCC019- Produce cakes, pastries and breads

Worksheets

INSTRUCTIONS
 The questions are divided into sections according to the elements within the unit of
competence. There are five sections in this unit.
 You are to provide answers to each of the questions in a separate document using MS Word
or similar word processing tools. Your document should be professionally formatted with
question retyped and answered.
 You must answer all questions satisfactorily to achieve competency in the unit. The extent
of responses required will vary by question.
 Your answers should be in your own words, not copied or plagiarised from any person or
source except where appropriate such as a definition, in which cases you should reference
the source.
 Ask your assessor if you do not understand a question. Whist your assessor cannot tell
you the answer, he/she may be able to re-word the question for you.
 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an individual
basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specific
questions orally, and record them with you using the supplementary evidence sheet or you
will be asked to resubmit your responses in full.
 Feedback: Your assessor will provide feedback to students after the completion of the
assessment. The assessor will explain the appeals process when required

SECTION 1: SELECT INGREDIENTS

Q1: List five food production requirements you need to confirm prior to producing cakes, pastries and
breads.
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.
Milk 2L
Vanilla essence 4 ml
Sugar 200 g
Egg yolks 20

 Milk
 Vanilla essence
 Sugar
 Egg yolks

Q3: Provide three quality points for dairy and eggs which indicate quality and freshness.
Dairy and eggs
Q4: Provide three quality points for dry goods that indicate quality and freshness.
Q5: Identify the type of flour(s) you would select for the following recipes.

 Sweet pastry
 Puff pastry
 Sponge cake
 Wholemeal dinner roll

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Q6: Identify three 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 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.
Q10: Briefly describe the following classical and contemporary yeast-raised pastries and breads
including their historical and cultural origins.
 Brioche
 Bath buns
 Danish
Q11: A customer on a low-fat, high-fibre 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?
SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: Select the correct type of equipment (including any attachments required) for the following tasks.
 Folding ingredients into a sponge cake
 Hand-beating mousse
 Saucing cake
 Mechanically mixing bread dough
 Cutting croissant dough
 Cutting cake
 Mechanically mixing cake batter
Q2: What are the essential features and functions of a palette knife?
Q3: What are the essential features and functions of a bowl cutter?
Q4: Identify three visible signs of uncleanliness you should check for when assembling equipment.
Q5: To ensure utensils, tools and equipment are hygienically clean, you should wash them in hot water
and neutral detergent according to manufacturer’s instructions.
What temperature water should you use to rinse them to kill bacteria and remove any chemical
residue?
Q6: List three things you should check for while assembling and disassembling equipment to ensure it’s
safe to use.
Q7: When preparing dough, it’s important to keep it cool so it’s easier to knead, roll and cut. List two
ways to do this.
Q8: Explain five things you should keep in mind to safely use baking trays and pots.

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: You sort ingredients and place them together to make assembly more efficient. Identify seven other
preparation tasks (mise en place tasks) you may complete when assembling ingredients for cakes,
pastries and breads according to food production sequencing.
Q2: List four ways you can manage your own speed, timing and productivity to produce cakes, pastries
and breads within commercial timeframes.

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Q3: Explain how to measure wet ingredients.
Q4: Explain how to measure dry ingredients.
Q5: 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.
 In one bowl what should the scales read to ensure you have the correct amount of sugar?
 In another bowl what should the scales read to ensure you have the correct amount of
flour?

Q6: What three specific conditions does yeast require to become active?

Q7: 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.
List the steps in order.
Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

Step 8.

Step 9.

Step 10.

Q8: Describe how to hand-knead dough.

Q9: Identify three ways you can tell it’s time to stop kneading the dough.
Q10: Explain ‘proving’. What is it? What are the best conditions for it? What happens to dough when you
prove it?
Q11: State three reasons you should knock back dough.
Q12: Which pastry requires the most resting?
Q13: Which pastry doesn’t require resting?
Q14: How long should you rest rolled out pastry before cutting out?
Q15: Give three reasons you should take the initiative to minimise waste.

SECTION 4: COOK CAKES, PASTRIES AND BREADS

Q1: Why is it important to aerate cake batter?

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Q2: Name the type of pastry you would use to make each of the following baked products.
 Profiterole
 Apple pie
 Quiche
 Mille feuilles
 Danish

Q3: What aerating method would you use to aerate a madeira cake?
Q4: Explain the difference between whisking and folding.
Q5: Give three reasons why it’s important to sift dry ingredients such as flour, baking powder, cocoa,
etc., when producing cakes, pastries and breads.
Q6: What is the most common way to incorporate fat when making short and sweet pastry? Why?
Q7: You’re making three-quarter puff pastry. How much fat should you incorporate if your recipe calls
for 400 g flour?
Q8: You can make puff pastry using half turns or book-fold turns. In both cases, what should you do
after every second turn?
Q9: Identify three things you should do when cutting pastry.
Q10: Describe the method you would use to make crème chantilly, using 300 ml cream, 20 g caster
sugar and 2 drops vanilla.
Q11: Your cake mixture has split. State how you would make food quality adjustments (within the scope
of your responsibility) to address them and ensure a quality product.
Q12: 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.
Q13: State how you would prevent these food quality problems from happening again.
 Your puff pastry is tough.
 Your choux pastry collapses.

Q14: Select the approximate cooking temperature for the following baked goods.

 Baked goods 180 to 190ºC 200 to 210ºC 220 to 240ºC

Génoise sponge
Apple or vegetable strudel
Thick puff pastries
Croissants
Sausage rolls
Danish pastry products
Madeira
Dinner rolls
Bath buns

Q15: For what duration would you bake a cake in a round 15 cm diameter cake tin?

Q16: Where should you put cakes to cool them down completely?
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Q17: Describe how to remove sponge cakes from their tins.
Q18: Why should you immediately turn out sponge cakes onto a wire rack to cool?

SECTION 5: DECORATE, PRESENT AND STORE CAKES, PASTRIES AND BREADS

Q1: Identify a suitable filling you would use to enhance the appearance and taste of the following baked
goods.
 Black forest cake
 Fruit flan
 Quiche lorraine
 Mille feuilles
Q2: What covering or icing would you use on a carrot or orange cake?
Q3: 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;

Draw a line between the matching pair

Raspberry jelly Croquembouche

A dusting of icing sugar Danish pastries

Spun sugar, crystallised violets and pulled sugar

Mocha torte
ribbons

Buttercream rosettes with chocolate run outs Apple strudel

Q4: List six actions you can take while applying and spreading icing to ensure your cakes have a
smooth, seamless finish.
Q5: List two actions you can take while piping icing trim to ensure your cake decorations are visually
appealing.
Q6: Identify five product characteristics you should evaluate prior to displaying your finished cakes.
Q7: List three tips for selecting serviceware to attractively present cakes and pastries.
Q8: Your madeira cake is lopsided or over-coloured. What adjustments would you make to ensure a
quality product prior to displaying?
Q9: Your sponge cake has turned out dry and crumbly. What do you do with the sponge cake?
Q10: Identify three pre-bake finishes and/or decorations you can use to decorate baked goods.
Q11: You must display cakes, pastries and breads in appropriate conditions to optimise shelf life, ensure
food safety and retain optimum freshness/product characteristics.
List five actions you can take to ensure this happens.

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Q12: You must store cakes, pastries and breads and their re-usable by-products in environmental
conditions which optimise shelf life, ensure food safety and retain optimum freshness/product
characteristics.
Describe these environmental conditions.
Q13: How would you store cakes or pastries containing perishable ingredients such as fresh fruit or
cream?
Q14: How would you store unfilled cooked pastries?
Q15: How would you store dinner rolls?
Q16: How do you correctly store re-usable dairy products to minimise waste, maximise profitability,
ensure food safety and optimise shelf life.
Q17: What information should you put on a date label attached to surplus food being stored for service at
another time or day?
Q18: What are three common tasks you complete when cleaning your work area at the end of service?

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