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Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC019 Produce cakes, pastries and breads

Assessment Task 1: Knowledge questions

Questions

1. Provide a brief description for each of the following.

Cakes Description

White cake

Yellow cake

Basic aerated sponge

Cheesecake

Mousse cake

Friands

Fruit cake

Génoise sponge

Madeira cake

Meringues

Muffins
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Swiss roll

Answer to question number 1:

The answer to the question number 1 is given below:

Cakes Description

White cake White cake is a type of cake often made without

egg yolks and flavored with vanilla. The
creaming or reverse creaming methods can be
used for making white cake and the latter for
making tier-cakes with a tighter crumb. The
appearance and texture of the cake is a typical
choice for tiered bridal cakes.

Yellow cake Yellow cake doesn't get its golden hue from food
dyes, but from the vibrant colour of egg yolks.
This cake uses whole eggs rather than
separated egg whites, which makes the cake rich
and tender. Yellow cakes typically call for all-
purpose flour, which gives the batter a thicker,
denser structure.

Basic aerated Lightweight, sweet pastries made with a fair

sponge share of eggs but no narrowing.

Cheesecake A sweet, single-layer dessert. Is a sweet dessert.

Mousse cake This Chocolate Mousse cake, covered with a rich

chocolate ganache and covered with the
chocolate cream, is a layer of moist chocolate
cake with a fresh chocolate mousse. It's a fully
accessible recipe, which will impress you so
much.

Friands A boyfriend is an almond cake, popular with

French financiers in Australia and New Zealand.
The main ingredients include almond flour, white
eggs, butter and powdered sugar. In general, a
friend has other flavors like coconut, chocolate,
fruit or nuts.
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Fruit cake It is a cake made with candied fruit or with a

dried fruit, nuts and spices. Given their rich
character, fruitcakes are usually eaten alone in
contrast to condiments (such as butter or cream).

Génoise sponge Eggs are wholly beaten. There are sometimes

additional yolks added. The air is suspended in
the batter during mixing to provide volume rather
than using chemical leavening.

Madeira cake The cake is solid but light. It is eaten with tea or
(sometimes) for breakfast and has a traditional
lemon flavors.

Meringues is a mixture of beaten egg whites and sugar

which is baked in the oven.

Muffins a small quick bread made with flour or cornmeal,

eggs, milk, etc., and baked in a pan containing a
series of cuplike molds.

Swiss roll A spiral cross-section, cylindrical cake made of a

flat sponge cake, stretched and rolled up with
fillers like jam.

2. Provide a brief description for each of the following.

Pastries Description

Choux pastry

Croissant

Danish pastry
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Pastries Description

Puff pastry

Short crust

Sweet pastry

Strudel

Answer to question number 2:

Pastries Description

Choux pastry It's a delicate dough for pastry used in lots of pastries. Only butter,
water, flour and eggs are in it. It uses high humidity to produce
steam in the cooking to buff the pastry instead of raising agents.

Croissant Shape - Curvy, almost sensual shape.

- High crust, strong, vibrant golden color brown; shades, shade of
pale gold;...
Aroma - Rich, sweet butter, toasted and caramelized nuts from
long fermentation.
Weight – Light, like a plum.
Flaky crust - Crisp.

Danish pastry Made of wheat flour, milk, eggs, sugar, and large quantities of
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Pastries Description

butter or margarine, leavened yeast dough. A yeast dough is

thinly rolled out between the layers of dough, covered with thin
butter slices, and plied and rolling several times afterwards.

Puff pastry Is a light flaky pastry made of laminated dough made from dough,
butter and other fat (beurrage). The butter is put into the dough,
which is folded and rolled out repeatedly before baking.

Short crust Is a pastry typical of a tart, quiche or pie base often used.
Shortcrust pastries can be used for the production of sweet and
savory pastries, such as the apple pie and quiche. The butter is
used for a rich flavor of pastries, while the lard guarantees a
perfect texture.

Sweet pastry Before eggs and flour are added loosened butter is steamrolled
with sugar.

Strudel is a layered pastry type with a usually sweet filling

3. Provide a brief description for each of the following.

Breads Description

Baguette

Bath bun

Fruit bun
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Breads Description

Bread rolls

Hot cross buns

Unleavened breads

Answer to question number 3:

Breads Description

Baguette Is a kind of golden-brown colored crusted loaf. Backing a baguette

requires crust as the crustration unleashes more molecules of
aroma during bread consumption.

Bath bun Is a milk-based sweet roll made of crushed sugar dough sprinkled
over top following baking. Ingredient variations include adding a
bun of sugar or candied fruit peel, currants, raisins or sultanas.

Fruit bun It is a delicious recipe using fresh fruit combinations as the main
component. A type of fruit, fruit peel, spices, and occasionally nuts
are made from a roll of sweet fruit.

Bread rolls Light and tender, light and slightly moist Soft, springy texture, flaky
crumb, medium-fine, tender, slightly moist and slightly fine grain.
Fine grain air evenly distributed, spaces thin.

Hot cross buns Is usually a spicy, sweet bun of fruit with a cross marked at the top

Unleavened breads is any of a wide variety of breads which are prepared without
using raising agents such as yeast.
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4. Identify at least one cake, pastry or bread that commonly includes each filling below.

Filling Cake, pastry or bread

Bacon

Cheese

Fish

Ham

Meat

Poultry

Vegetables

Chocolate

Cream
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Custard

Fresh or crystallised fruit and fruit purées

Meringue

Whole or crushed nuts

Answer to question number 4:

Filling Cake, pastry or bread

Bacon savory cake

Cheese pastries

Fish sandwich

Ham Biscuit
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Meat batter

Poultry pie crusts

Vegetables snack

Chocolate Milkees

Cream Cake

Custard sandwich

Fresh or crystallised fruit and fruit purées Leavened bread

Meringue Baked cakes

Whole or crushed nuts Cakes nuts

5. Identify at least one way you would use the following decorations for cakes, pastries
or breads.
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Decorations Usage

Chocolate

Coloured and flavoured sugar

Fresh, preserved or crystallised fruits

Fruit purées

Glazes

Icings

Jellies

Sprinkled icing sugar

Whole or crushed nuts

Answer to question number 5:

Decorations Usage
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Chocolate
Coloured and flavoured sugar
Fresh, preserved or crystallised fruits
Fruit purées
Glazes
Icings
Jellies
Sprinkled icing sugar
Whole or crushed nuts
Can be used on writing on them.
The sugar can also encourage browning of
baked goods because of the way it heats
sugar. Baked products with higher sugar ratios
will brown faster and easier than baked
products with little to no sugar present.
Dust the fruit lightly into all-purpose flour
before adding them to the batter when you
bake with fresh fruit for loaf cokes, coffee
cakes, muffins etc. This helps prevent the fruit
from sinking in the bakery to the ground. This
tip is made with chocolate and nuts
It would offer lesser calories and also enhance
the flavour
used to offer a seamless or shiny finish to
desserts
Most cakes, particularly those made with the
creaming and folding process, can be used
with it. It's important to remember that because
it dries and hardens quickly, you'll need to deal
with it quickly. It is suitable for most climates
since it hardens and does not melt in high
temperatures.
can be used to add an easy fruit flavored filling
to a cake.
If possible, just before serving, dust the cake
with icing sugar. You could also use caster
sugar to dust the cake's surface, which has
larger particles and dissolves more slowly.
They are supplementary for decoration and
flavour
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6. Answer the following questions about optimising the shelf life of cakes, pastries and
breads.
 Explain why icing a sponge cake can prolong its shelf life.

 Explain the best way to freeze a cake that has been iced or frosted.

 Explain why cakes and pastries should be kept out of sunlight.

 Explain how humidity can impact cakes.

 At what temperature is a decorated cake best served?

 Explain what you can do to prolong the shelf life of freshly baked bread.

 Explain why fresh baked bread has a shorter shelf life than commercially purchased
bread.

Answer to question number 6:

Explain why icing a sponge cake can
prolong its shelf life
Refrigeration dries things out, while this
helps lock the moisture in. The icing on any
cake is the part that suffers the most from
freezing, as it does not thaw out looking as
fresh as it did when it was first applied.
However, freezing a cake that has gone
stale and dry—whether at room temperature
or in the refrigerator—results in a much
tastier cake.

Explain the best way to freeze a cake that To store frosted cakes in the refrigerator,
has been iced or frosted chill the uncovered cake for at least 15
minutes to allow the frosting to harden
slightly before wrapping it in plastic wrap.
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Enable the cake to sit on the counter for 30

minutes before serving. Learn how to make
a frosted cake that can be frozen for up to
two months

Explain why cakes and pastries should be

kept out of sunlight. Sunlight and fluorescent lighting can change
the color of the icing.

Explain how humidity can impact cakes.

Humidity can cause royal icing and gum
paste decorations to become soft.

At what temperature is a decorated cake

best served? To get the most flavor out of them, serve
them at room temperature.

Explain what you can do to prolong the

shelf life of freshly baked bread. You can store bread in plastic wrap, a
reusable zip-top plastic bag, or a bread box
to keep it fresh for longer.

Explain why fresh baked bread has a

shorter shelf life than commercially Since they don't include the preservatives
purchased bread. contained in commercially manufactured
sliced bread and rolls, bakery loaves and
homemade bread have a shorter shelf life.

7. List 10 ingredients that are commonly used to produce cakes, pastries and breads.
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Answer to question number 7:

- Flour.

- Leaveners. Eggs, Yeast, Baking Powder, Baking Soda. ...

- Sugar. Syrup, Honey, Molasses, White Sugar, Brown Sugar, Powdered Sugar

- Salt.

- Dairy.

- Fats:

- Extracts

- Vanilla Bean Paste

- Spices.

8. Answer the following questions.

• Identify two reasons why a cake can sink.

• What could happen if you do not use fresh ingredients when baking?

• What could happen if you do not aerate your flour?

• Explain why your icing is full of crumbs.

• Explain why it is important to consider how you are mixing your wet (fats and
liquids) and dry ingredients.

• Explain why dough needs to rest and how it helps with kneading.

• Explain why dough needs to be kept cold when being worked on.
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Answer to question number 8:
Identify two reasons why a cake can sink
What could happen if you do not use
fresh ingredients when baking?
What could happen if you do not aerate
your flour?
Explain why your icing is full of crumbs.
Explain why it is important to consider
how you are mixing your wet (fats and
liquids) and dry ingredients.
Explain why dough needs to rest and how
it helps with kneading.
A cake that contains too much leavening
agent, such as baking soda or powder, can
grow too high and too fast. Before the cake
bakes through in the middle, the gas from
the leavening agents builds up and escapes.
This causes the center of the cake to fall,
causing the layers to sink in the middle
Using fresh ingredients can significantly
improve the flavor and appearance of your
cake. Flour, butter, and sugar may lose their
flavor or, even worse, absorb other flavors.
If you don't aerate your flour, you'll end up
with more flour in your measuring cup than if
you did. This can result in a complete baking
disaster or baked goods that are too dry. It's
an easy job to aerate flour, and it should be
done before you start measuring.
A chilled cake stays together better than a
room-temperature or warm one, and crumbs
are less likely to fall off the cake's surface
during frosting. Tip: Avoid heavily flouring
pans before baking to avoid extra crumbs.
Remove the cake from the refrigerator and
gently brush away any loose crumbs.
The first and most critical step is mixing,
which determines the chemical composition
of the bread and other baked goods.
The main purpose of a fast rest is to
redistribute the liquid in the dough. The flour
hydrates while the dough rests, turning from
loose and fluffy to drier and more scoopable,
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resulting in cookies that bake and brown

evenly.

Explain why dough needs to be kept cold

when being worked on. Rolling and folding the dough when the
butter is still cold results in distinct layers of
butter and flour that steam apart during
baking, resulting in a light, flaky crust.

9. Explain the role of fermentation in dough development.

Answer to question number 9

- Fermentation kills many dangerous microorganisms and chemicals in foods while also
introducing beneficial bacteria. To aid digestion, these bacteria develop new enzymes. Soy
products, dairy products, grains, and some vegetables are among the foods that benefit
from fermentation

10. Discuss how freshly baked bread has more nutritional value than commercially
purchased (store bought) bread. In your answer, also discuss the difference in
nutritional value between different types of bread, including at a minimum wholegrain,
wholemeal and white bread..

Answer to question number 10:

- Homemade bread is not only tastier, but it is also more nutritious than store-bought bread
because you can monitor what goes into it. ...... Homemade bread is also lower in sodium
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and contains no trans fats (unless you use margarine or vegetable shortening); instead,
use healthy unsaturated fats including olive oil.

11. Cakes aren’t necessarily considered nutritious, however you can make some
adjustments to your cakes to boost their nutritional value. Explain what nutritional value
there is in a basic sponge and then two things you could do to increase the nutritional value
of cakes you bake.

Answer to question number 11:

baking tips for a healthy lifestyle

- Make your own bread to save salt....

- Experiment with various flours and flavors.

- Make a fast soda bread...

- Use unsaturated fat when baking.

- Incorporate healthy ingredients into your baking.

- Icings that are healthier.

12. What can you do to make your pastries healthier? Identify three things.

Answer to question number 12:

- Stick to the instructions to the letter. When cooking, you can be imaginative, but baking
recipes must be followed to the letter.

- Preheat the oven to the proper temperature. The majority of recipes call for preheating the
oven.

- Measure correctly.
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13. Discuss the historical and cultural origins of the following:

• Hot cross buns

• Baguette

• Strudel

• Victoria sponge

• Croissants.

Your response for each type should be at least two paragraphs where possible.

Answer to question number 13:

Hot cross buns

- According to one hypothesis, the Hot Cross Bun originated in St Albans, England, where
Brother Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, created a similar
recipe known as a 'Alban Bun' and distributed the bun to the local poor on Good Friday
beginning in 1361.

Baguette

- Baguette No one knows who created the modern-day baguette, but it's said that the man
who invented the croissant, Vienna-born baker August Zang, aided the loaf's production by
installing France's first steam oven in his Boulangerie, which allowed for the baking of crisp
crusted loaves witha fluffy center.

- A Baguette ordinaire, also known as a Baguette parisienne, is a yeast-leavened white

baguette with a crisp crust. A baguette custom can only contain four ingredients, according
to a law passed in 1993: flour, leavening, water, and salt.

Strudel (streudel)
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- Strudel is a Vienna specialty. Its origins can be traced all the way back to medieval times,
spanning both Middle Eastern and Germanic cultures. Apfelstrudel, or Apple Strudel, is one
of the most well-known desserts associated with Germany. This stew, like many others, is
a mash-up of various cultures.

Sponge Victoria

- The cake itself dates back to the Renaissance period and originated in Spain (for which we
owe a great debt). Making a delicious Victoria Sponge is still a true skill, even with the
addition of the miraculous baking powder.

Croissants

- When people hear the word croissant, they always think of France, but the true birthplace
of this popular pastry is Austria. It's not French, it's Viennese!... Another origin story comes
from Vienna, where the flaky pastry was made to commemorate the Christian victory over
the Ottomans in 1683

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITHCCC019 Produce cakes, pastries and breads

Assessment Task 2: Student logbook

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Activities
Complete the following activities.

Activity 1:

Carefully read the scenario provided in the Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)
(Write down the followings):

1. In your Student Logbook, you will find some detailed information about providing evidence, the
preparation and planning documents you must complete for each time that you cook, a logbook summary
and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need
to:

• complete a planning document

• complete a reflective journal (a reflective journal provides an opportunity for you to think
about the cooking process – what went well, what you would do differently next time). It also helps
you to provide evidence for your assessment

• ask your supervisor/trainer to sign the supervisor declaration section at the end of the
reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation
checklist.

Activity 2.
Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

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(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

a. To ensure that you have everything that you require to prepare the standard recipe, you will need to
interpret the standard recipe and associated food preparation list which you will be working from and:

 confirm the food production requirements

 calculate the number of portions and the amount of each ingredient that you require

 select the relevant cookery method

 determine baking times, conditions and appropriate temperatures

 select appropriate fillings, icings and decorations

 select the ingredients from stores

 identify the food preparation equipment that you require

 ensure that the appropriate food preparation equipment is ready for use

 take any customer requirements or special dietary needs into consideration.

A Service planning template has been provided to help you.

3. Produce cakes, pastries and breads.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
a. Complete a reflective journal for each time that you cook a dish as part of your assessment for this
unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

4. Submit documents to your assessor.

Response to Activity 4:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 4 of Assessment Task 3 in Cover Page)
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the
following completed documents for each time that you cook a dish as part of your assessment for this unit.
 Service planning template
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 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.