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and has not been copied or plagiarised from any person or source.
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☐ No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
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Component? ☐ Yes ☐ No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC019 Produce cakes, pastries and breads.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC019 Produce cakes, pastries and breads describes the performance outcomes, skills and
knowledge required to produce cakes, pastries and breads in a commercial kitchen following
standard recipes. It requires the ability to select, prepare and portion ingredients; and to use
relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads,
and food storage methods.
For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.

 Supporting resources: Supporting resources include templates, journals,

workbooks and portfolios which can be used to support you in providing
evidence of your competence. Your assessor will provide you with these
documents before you begin your assessment tasks. For this unit, the
supporting resources comprise:

 Student Logbook (Assessment Task 2)

 Service planning template (Assessment Task 2)

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:

SITHCCC019 Produce cakes, pastries and breads

2


 submitting assessments

 assessment appeals

 re-assessment guidelines

 responding to written questions.

SITHCCC019 Produce cakes, pastries and breads

3
 Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality Works Student
User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i  Assessment information

 Information about how you should complete this assessment
can be found in Appendix A of the Hospitality Works Student
User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

 Note: You must complete and submit an assessment cover

sheet with your work. A template is provided in Appendix C of
the Student User Guide. However, if your RTO has provided
you with an assessment cover sheet, please ensure that you
use that.

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 Questions

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

 Cakes  Description

 White cake  White cake is a form of cake that is often

prepared with vanilla flavouring and without
egg yolks. White cake may be made using the
reverse creaming or creaming processes, with
the latter producing tier cakes with a tighter
texture. The cake's look and texture are often
chosen for tiered wedding cakes.

 Yellow cake  Yellow cake's brilliant colour, not food

colouring, is what gives it its golden tint. Egg
yolks are a vibrant colour. Because entire eggs
are used in this cake rather than egg whites
that have been separated, it is rich and
delicate.

 All-purpose flour is often used to make yellow

cakes because it gives the batter a thicker,
denser texture.

 Basic  Lightweight, sweet pastries produced without

aerated narrowing and with a good number of eggs.
sponge

 Cheesecak  A delicious treat with just one layer. dessert

e that is sweet.

 Mousse  This chocolate mousse cake has layers of

cake delicious chocolate cake and fresh chocolate
mousse, which are coated with a rich
chocolate ganache and chocolate cream,
respectively. This recipe is really easy to follow
and will greatly amaze.

 Friands  A French financier's favourite dessert in

Australia and New Zealand is an almond cake
called a boyfriend. Almond flour, white eggs,
butter, and powdered sugar make up the bulk
of the components. A buddy often has
additional tastes like coconut, chocolate, fruit,
or nuts.

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  Cakes  Description

 Fruit cake  It is a cake prepared with dried fruit, nuts, and

spices, or candied fruit. Contrary to
condiments, fruitcakes are often eaten alone
due to their rich flavour (such as butter or
cream).

 Génoise  The whole egg is beaten. Sometimes extra

sponge yolks are included. Instead of employing
chemical leavening, air is suspended in the
batter during mixing to provide volume.

 Madeira  The cake is light yet sturdy. It has a classic

cake lemon taste and is often consumed with tea or
(sometimes) for breakfast.

 Meringues  Is an oven-baked combination of beaten egg

whites and sugar.

 Muffins  A little fast bread prepared in a pan with a

number of cup-shaped moulds using flour or
cornmeal, eggs, milk, etc.

 Swiss roll  A flat sponge cake that has been stretched

and wrapped up with additions like jam to form
a spiral-shaped, cylindrical cake.

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

 Pastries  Description

 Choux  It is a delicate pastry dough that is used in

pastry many desserts. It has nothing except butter,
water, flour, and eggs. Instead of using raising
agents, it cooks the pastry using steam
created by high humidity.

 Croissant  High crust, robust, brilliant golden hue brown;

shades, shade of light gold; shape: curvy,
almost sensuous; colour: golden;

 Aroma: Toasty, sweet butter and nuts that

have been fermented for a long time.

 Light, like a plum, in weight.

 Crisp – flaky crust

 Danish  Leavened yeast dough is made with wheat

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  Pastries  Description

pastry flour, milk, eggs, sugar, and a lot of butter or

margarine. Between the layers of dough, a
yeast dough is thinly stretched out, topped with
thin slices of butter, and then plied and rolled
several times.

 Puff  Is a flaky, light pastry formed from layers of

pastry dough, butter, and other fats (beurrage). The
dough is incorporated with the butter then
repeatedly folded and smoothed out before
baking.

 Short  Is a pastry often used as a tart, quiche, or pie

crust foundation.

 Apple pie and quiche are examples of sweet

and savoury desserts that may be made with
shortcrust pastry. The lard ensures a precise
texture while the butter gives pastries a rich
taste.

 Sweet  Sugar and softened butter are steamrolled

pastry together before eggs and flour are added.

 Strudel  Is a sort of stacked pastry that often has a

sweet filling.

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

 Breads  Description

 Baguette  Is a kind of crusted loaf with a golden-brown

tint. A baguette needs crust because eating
bread when it is crusted releases more
fragrance molecules.

 Bath bun  Is a sweet roll prepared with milk that has

crushed sugar dough on top that has been
baked. The ingredients may be changed by
adding currants, raisins, sultanas, or a bun of
sugar or candied fruit peel.

 Fruit bun  It is a delectable meal with a focus on fresh

fruit combinations. A roll of sweet fruit is used
to make a kind of fruit, fruit peel, spices, and

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  Breads  Description

sometimes nuts.

 Bread rolls  Light and moist, as well as sensitive. Flaky

crumb, medium-fine grain, sensitive,
somewhat moist, and soft with a bouncy feel.

 narrow gaps and fine grain air distribution.

 Hot cross  It often a fruit bun that is seasoned, sweet, and

buns marked with a cross.

 Unleavened  Is any of a large number of breads that are

breads baked without the use of raising agents like
yeast.

4. Identify at least one cake, pastry or bread that commonly includes each filling below.

 Filling  Cake, pastry or bread

 Bacon  Savory cake

 Cheese  Pastries

 Fish  Sandwich

 Ham  Biscuit

 Meat  Batter

 Poultry  Pie Crusts

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  Vegetables  Snack

 Chocolate  Milkees

 Cream  Cake

 Custard  Sandwich

 Fresh or crystallised  Leavened bread

fruit and fruit purées

 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.

 Decorations  Usage

 Chocolate  Able can be used to write

on them.

 Coloured and  Due to how it warms up,

flavoured sugar sugar may also promote
browning in baked foods.
Higher sugar content baked
goods will brown more
quickly and easily than
baked goods with little to no
sugar.

 Fresh, preserved or  When baking with fresh fruit

crystallised fruits for loaf cakes, coffee

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 cakes, muffins, and other
baked goods, gently dusted
the fruit in all-purpose flour
before incorporating it into
the batter. In the bakery,
this helps keep the fruit
from sinking to the floor.
This confection is created
with almonds and
chocolate.

 Fruit purées  Less calories would be

provided, and the flavour
would also be improved.

 Glazes  Mainly used to give pastries

a smooth or glossy finish.

 Icings  Can use it with most cakes,

especially those created
using the creaming and
folding technique. It's
critical to keep in mind that
we must act swiftly since it
rapidly dries and hardens.
Due to the fact that it
hardens and does not melt
in hot temperatures, it is
suited for most climes.

 Jellies  Can be used to fill a cake

with a simple fruit filling.

 Sprinkled icing sugar  If at all possible, sprinkle

icing sugar over the cake
just before serving. To
sprinkle the cake's top, we
might alternatively use
caster sugar, which has
bigger granules and melts
more slowly.

 Whole or crushed nuts  They serve as an addition

for flavour and decoration.

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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.

While this helps keep the moisture inside, refrigeration dries out the environment. Any cake's frosting
loses the most when it freezes since it doesn't thaw out looking as good as it did when it was originally
put on. But freezing a cake that has become dry and stale—whether at ambient temperature or in the
fridge—produces a far tastier dessert.

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

Cakes with icing should be chilled for at least 15 minutes, uncovered, before being wrapped in plastic
wrap to keep them in the refrigerator. Before serving, let the cake rest on the counter for 30 minutes.
Find out how to prepare a cake with frosting that can be frozen for up to two months.

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

The colour of the frosting may be changed by sunlight and fluorescent illumination.

 Explain how humidity can impact cakes.

Royal icing and gum paste embellishments may become brittle in humid environments.

 At what temperature is a decorated cake best served?

Serve them at room temperature to get the most flavour out of them.

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

To keep bread fresher for longer, store it in plastic wrap, a reusable zip-top bag, or a bread box.

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

Bakery loaves and handmade bread have a lower shelf life as they lack the preservatives found in
commercially produced sliced bread and rolls.

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

 Flour.

 The Leaveners. Yeast, eggs, baking soda, baking powder, etc.

 Sugar. White sugar, brown sugar, honey, molasses, powdered sugar,

 Syrup

 Salt.

 Dairy.

 Fats:

 Extracts

 Spices

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  Vanilla bean paste.

8. Answer the following questions.

 Identify two reasons why a cake can sink.

Too much baking soda or powder, or another leavening ingredient, may cause a cake to rise too quickly
and excessively. The gas produced by the leavening agents builds up and escapes before the centre of
the cake completely bakes. As a result, the cake's core collapses, and the layers sink in the centre.

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

Fresh ingredients may dramatically enhance our cake's taste and beauty.
Butter, sugar, and flour all have a chance of becoming bland or, worse still, absorbing other tastes.

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

We'll wind up with more flour in our measuring cup if we don't aerate our flour than if we do. This may
lead to a total baking catastrophe or too dry baked items. Aerating flour is a simple task that should be
completed before measuring.

 Explain why your icing is full of crumbs.

A cooled cake holds its shape better than one that is room temperature or heated, and icing is less likely
to cause crumbs to fly off the top. To prevent excess crumbs, avoid aggressively flouring pans before
baking. The cake should be taken out of the fridge, and any crumbs should be carefully brushed off.

 Explain why it is important to consider how you are mixing your wet (fats and liquids) and dry
ingredients.
The mixing process is the first and most important phase since it influences the chemical makeup of the
bread and other baked items.

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

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, resulting in cookies that bake
and brown evenly. The dough may be kneaded two or three times to release more air bubbles.

 Explain why dough needs to be kept cold when being worked on.

When the butter is still cold when the dough is rolled and folded, discrete layers of butter and flour form
that separate during baking to create a light, flaky crust.

9. Explain the role of fermentation in dough development.

Answer: 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.

An biological treatment procedure known fermentation breaks down carbohydrates and starches into more
basic compounds. Yeast and bacteria utilise it to turn carbohydrates into carbon dioxide and other things
while heating. The dough rises as a result of this. As the dough ferments, carbon dioxide is created and
trapped as microscopic air bubbles. It increases as a result. The expansion of carbon dioxide during baking

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 allows the bread to rise higher. During the bread-baking process, the alcohol created during fermentation
evaporates.

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: Make own bread to avoid additives. If we've ever read the list of ingredients on a loaf of supermarket
bread, it's probable that some of them are unfamiliar to us. These may contain preservatives to extend the
shelf life of the food as well as emulsifiers and additives to help it bake more quickly. Because we can control
the ingredients, homemade bread is not only tastier but also more nutrient-dense than store-bought bread. If
we use margarine or vegetable shortening, homemade bread also has a reduced salt content and no trans
fats; alternatively, use healthy unsaturated fats like olive oil. Simply said, wholegrains that have been
processed into flour are referred to be wholemeal. For instance, wholegrains that have been finely ground
are used to make wholemeal bread. The vitamins and minerals in this flour are identical to those in
wholegrain, however wholegrain in its uncooked state has more fibre and a lower GI.

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: Guidelines for healthy baking

I. Create our own bread to cut down on salt consumption.

II. Experiment with different flours and tastes.

III. Make quick soda bread

IV. Bake with unsaturated fat.

V. Add nutritious ingredients to your baked goods.

VI. Healthier frostings.

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

Answer: To create healthier pastries

a) Adhere strictly to the directions. While we may use our imagination while we're cooking, baking
instructions must be strictly adhered to.

b) Set the oven's temperature appropriately. The majority of recipes require that the oven be heated.

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 c) Use proper measurement.

d) Carefully combine and add.

e) Replace intelligently.

Three points to consider:

 Make own bread to reduce salt intake.

 Play around with different flours and seasonings.

 Make a quick soda bread loaf.

13. Discuss the historical and cultural origins of the following:

 Hot cross buns

Since they first emerged in England in the 12th century, hot cross buns have been linked to Easter
festivities. It's interesting to note that hot cross buns have pagan roots and predate Christianity. To
honour the gods, ancient Egyptians baked little round loaves and covered them with crosses.
One theory is that the Hot Cross Bun originated in St. Albans, England, when Brother Thomas Rodcliffe,
a monk at St. Albans Abbey in the 14th century, developed a similar recipe called as a "Alban Bun" and
gave the bun to the local poor on Good Friday starting in 1361.

 Baguette

No one is certain who originated the contemporary baguette, although it is believed that the croissant's
creator, Austrian-born baker August Zang, assisted in the creation of the bread by putting France's first
steam oven in his bakery, enabling the manufacturing of crusty loaves with fluffy centres.
A yeast-leavened white baguette with a crunchy crust is called a baguette ordinaire, often referred to as
a baguette parisienne. A legislation issued in 1993 states that the only acceptable components for a
baguette are flour, leavening, water, and salt.

 Strudel

The pastry known as Turkish Baklava, which was brought to Austria in 1453, served as the inspiration
for strudel. Strudels with various fillings were gradually developed. The milk-cream strudel recipe dates
back the farthest. The original, which may be located in the Vienna City Library, was written by hand in
1696.
A Vienna speciality is strudel. Its roots may be traced all the way back to the Middle Ages, crossing both
Germanic and Middle Eastern civilizations. One of the most well-known sweets connected with
Germany is apfelstrudel, or apple strudel. Like many others, this stew is a fusion of numerous cultures.

 Victoria sponge

The traditional filling is now made of buttercream or jam and cream. It was first distinguishable from a
regular sponge thanks to the 1843 introduction of baking powder. Alfred Bird, an Englishman interested
in food production, created the miracle powder, which helped the cake rise further.

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 The cake itself is a product of Spain, where it first appeared during the Renaissance (and to which we
owe a huge tribute). Even with the magical baking powder, creating a great Victoria sponge still requires
real baking talent.

 Croissants.

The croissant truly has its roots in Austria from the 13th century, when it was known as the kipferl, the
German term for crescent. August Zang, an Austrian army commander, was the one who opened a
Viennese bakery in Paris at 92, rue du Richelieu.
Although most people associate the name croissant with France, Austria is really where this well-known
pastry was first created. It's Viennan, not French. Another origin tale is attributed to Vienna, where the
flaky pastry was created to honour the 1683 Christian triumph over the Ottomans.
Your response for each type should be at least two paragraphs where possible.

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 Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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