Assessment-1

SITHPAT006 PRODUCE DESSERTS

SITHCCC019 PRODUCE CAKES, PASTRIES AND
BREADS
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Information for Student:
 All work is to be entirely of the student.

General Information for this assessment:

 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, essay reports, etc. The
student must attach its own work formatted in double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of
competency.
 If the student doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
 Academic Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external
assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent
advice or follow external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol
in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and
valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request for Appeal of a
Decision form with all other supporting documents, if any. This form is available via our website.
The completed Request for Appeal form is to be submitted to the Student Support Officer either in
hard copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150,
Email: info@wsc.nsw.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the
unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within three
working days of the concluding date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Comments/Feedback to Students

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Assessment Task 1: Written questions

TASK SUMMARY
You are to answer all written questions.

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

 Access to textbooks and other learning materials.
 Access to a computer, printer, Internet and email software (if required).
 Access to Microsoft Word (or a similar program).

WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

 This task may be done in your own time as homework or you may be given time to do this
task in class (where applicable).
 Your assessor will provide you with the due date for this assessment.

WHAT HAPPENS IF I GET SOMETHING WRONG?

If your assessor marks any of your answers as incorrect, they will make arrangements with
you about resubmission. Your assessor may ask you some questions verbally to check your
understanding, or you may need to provide new written responses to the questions that were
answered incorrectly. Your assessor will give you a due date by which this must be provided.

STUDENT INSTRUCTIONS FOR TASK 1

 This is an open book test – you can use your learning materials as reference.
 You must answer all questions in this task correctly.
 You must answer the questions by typing your answers in Microsoft Word or a similar
program – your assessor will advise as to whether you must email them your completed
assessment, submit the file on a USB drive or hand in a hard copy.
 If there are tables included in your task that you need to fill out, you may choose to
recreate them in a word processing application. If you have been provided with an
electronic version of this booklet, you may prefer to type your answers directly into the
document.

WRITTEN ANSWER QUESTION GUIDANCE

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or
‘explain’. These words will guide you as to how you should answer the question. Some
questions will also tell you how many answers you need to give – for example, ‘Describe three
strategies…’.
 Describe – when a question asks you to ‘describe’, you will need to state the most
noticeable qualities or features. Generally, you are expected to write a response of two or
three sentences in length.
 Explain – when a question asks you to ‘explain’, you will need to make clear how or why
something happened or the way it is. Generally, you are expected to write a response of
two or three sentences in length.
 List – when a question asks you to ‘list’, this means you will need to briefly state
information in a list format, often with a specific number of items indicated.

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION 1
Producing elaborate desserts, breads and pastries involves the application of many cooking
techniques.
a) List at least eight cooking techniques used to produce desserts.
1. Adding fats and liquids to dry ingredients
2. Baking
3. Chilling
4. Flambé
5. Freezing
6. Poaching
7. Reducing
8. Selecting and preparing appropriate dessert moulds

b) List at least eight cookery methods used when making cakes, pasties and breads.
1. Rolling
2. Resting
3. Whisking
4. Folding
5. Piping
6. Spreading
7. Weighing or measuring and sifting dry ingredients
8. Cutting, shaping and moulding

QUESTION 2
c) Explain why is it not always suitable to multiply the ingredients when increasing the
portion size of a recipe.
- Substantially increasing the yield of small home cook recipes can be problematic as
all the ingredients are usually given in volume measure, which can be inaccurate, and
increasing the amounts dramatically magnifies this problem.

d) Describe the formula that can be used to identify each ingredient in terms of percentage
rather than metric weight.
- To accurately calculate the percentages:
Weigh all your ingredients
Total the weight
Divide the weight of the individual ingredient by the total weight of all ingredients and
multiply by 100.

QUESTION 3
e) For each of the following classical desserts, provide at least one derivative dish.

Dessert Derivative dish

Crepes Vanilla Dream Mille Crêpe Cakes

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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Flans Red yam flan

Meringues Swiss meringue

Pie Apple pie

Puddings Custard

f) For each of the following cold desserts, provide at least one derivative dish.

Dessert Derivative dish

Mousse Muppet’s madeleine – mousse cake

Soufflés Mango soufflé

Crèmes Crème Brulee

Fruit desserts Fruit crisp

Ices Italian Ice

g) Provide a description for each of the following desserts and accompaniments.

Dessert/Accompaniment Description

Bavarois A dessert consisting of milk thickened with eggs and gelatine or isinglass,
into which whipped cream is folded

Crème brulee Also known as burned cream, burnt cream or Trinity cream, and like crema
catalana, is a dessert consisting of a rich custard base topped with a
texturally contrasting layer of hardened caramelized sugar

Coulis A coulis is a form of thin sauce made from puréed and strained vegetables
or fruits. A vegetable coulis is commonly used on meat and vegetable
dishes, and it can also be used as a base for soups or other sauces

Crème Anglaise Crème anglaise is a light pouring custard used as a dessert cream or
sauce. It is a mix of sugar, egg yolks, and hot milk often flavoured with
vanilla

Ganache Ganache is a glaze, icing, sauce, or filling for pastries, made from
chocolate and cream

Tiramisu Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers

dipped in coffee, layered with a whipped mixture of eggs, sugar and
mascarpone cheese, flavoured with cocoa

Flan A custard dessert with a layer of clear caramel sauce, contrasted with
crème brûlée which is custard with a hard caramel layer on top

Fritter A fritter is a portion of dough, meat, seafood, fruit, vegetables, or other

ingredients which have been battered or breaded and fried. Fritters are
prepared in both sweet and savoury varieties

Parfait Parfait is made by boiling cream, egg, sugar and syrup to create a custard-
like puree which is sometimes served in a parfait glass

Sabayon An Italian dessert, or sometimes a beverage, made with egg yolks, sugar,
and a sweet wine. Some versions of the recipe incorporate spirits such as
cognac. The dessert version is light custard, whipped to incorporate a large
amount of air.

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
h) How long can cold desserts be stored for, and at what temperature?
- If prepared two to three days in advance, wrap in plastic wrap and store at room
temperature. If freezing, wrap in plastic and foil and keep no more than 10 days. It can
be stored in a controlled environment: 4°C or less for fresh.

QUESTION 4
For each of the three following types of dessert moulds, provide at least two uses.

Type of mould: Commonly used for:

Stainless steel mould Give shape to molten or hot liquid material when it cools and hardens

Ramekin dish Used to bake and serve individual portions of dishes

Dariole moulds Used to make crème caramels, jellies, and desserts

QUESTION 5
List six things that must be considered when portioning desserts.
1. Type of dessert
2. Composition
3. Cooking method used
4. Circumstance dessert is served
5. Dessert type
6. Any dietary requirement

QUESTION 6
List five examples of thickening agents that can be used when producing desserts?
1. Corn-starch
2. Pre-gelatinized Starches
3. Agar-Agar
4. Arrowroot
5. Gelatine

QUESTION 7
List six examples of food types used to produce desserts.
1. Biscuits or cookies
2.Cakes
3.Chocolates
4.Bread
5. Nuts
6.Fruits

QUESTION 8
i) List five examples of common special dietary requirements which must be considered
when producing desserts.
1. Gluten free flour.
2. yeast-free flour.
3. Non-sugar sweeteners

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 4. Low carbohydrate
5. Low fat

j) For each of the dietary requirements provided above, give an example of a dessert that
meets the special dietary requirement
- Gluten free chocolate cake
- Yeast free lemon sponge cake
- Cherry-cranberry oat crisp
- Low-Carb Almond Coconut Sandies
- Chocolate Chip Granola Bites

k) What special dietary requirement would you use ‘gluten-free flour’ to address?
- Gluten free diet

l) What special dietary requirement would you use ‘non-sugar sweeteners’ to address?
- No sugar diet

m) What is the difference between a food allergy and a food intolerance?

- A true food allergy causes an immune system reaction that affects numerous organs
in the body. It can cause a range of symptoms. In some cases, an allergic food
reaction can be severe or life threatening.
In contrast, food intolerance symptoms are generally less serious and often limited to
digestive problems.

n) What are the possible legal consequences for failing to address special dietary
requirements as requested in a commercial kitchen?
- Failing to address a customer's special dietary requirement can lead to a civil lawsuit.
Once the customer informs you, whether in written form or verbally, of his/her special
dietary requirement, you are now legally accountable for using this information for
future decisions

QUESTION 9
o) What are three key pieces of information that can be found on stock date codes?
- Date codes give a guide to an item’s shelf-life which includes use by date,
manufacturing date and date item was added to stock.

p) What are three items of information usually found on internal stock rotation labels?
- These stock rotation labels help eliminate the risk of foodborne illness and food waste
by using the first-stocked first-served method. Set includes one roll of each label type:
Order replacement labels below right.
Day-of-the-Week Labels make weekly-use food items fast and easy to stock and
rotate.

QUESTION 10
List five descriptors that can be used to describe the expected (and actual) characteristics of
classical and contemporary desserts, pastries, cakes and breads?
1. Appearance
2. Colour
WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 3. Consistency
4. Moisture Content
5. Shape

QUESTION 11
List five options for garnishing, decorating, plating and presenting attractive desserts?
1. Tuiles, which will also add visual, flavour, and texture (crunchy) elements.
2. Sliced fruit
3. Meringue disk
4. Small cookie
5. Chocolate garnish

QUESTION 12
Describe the six main mise-en-place requirements for producing desserts, pastries, cakes and
breads in a commercial kitchen.
1. Read the entire recipe
2. Prepare your work space
3. Prepare the equipment
4. Gather ingredients
5. Prepare ingredients
6. Place in bowls

QUESTION 13
Describe six examples of safe food handling practices that should be applied to the storing of
desserts, cakes, pastries, breads and sauces.
1. Select food storage conditions for specific food types.
2. Maintain environmental conditions for specific food types to ensure freshness, quality,
and appearance.
3. Ensure storage and holding methods optimise nutritional quality
4. Ensure it comply with relevant stock control principles.
5. Use hygienic food safety practices and observe work health and safety procedures
and practices.
6. Keep storage areas free from contaminants and pests.

QUESTION 14
Amy has just started a new job in a commercial kitchen. List three ways she can she learn
about the kitchen’s safe operating procedures for equipment.
- Before you use any piece of kitchen equipment, you should spend some time reading
through the operator’s manual. The manual will not only contain information about how to use
the equipment but will also tell you how to clean and maintain the equipment.

QUESTION 15
q) List six classical and contemporary cakes.
1. Basic aerated sponge
2. Fruit cake
3. Meringues

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 4. Madeira cake
5. Muffins
6. Swiss roll

r) List six different types of pastries.

1. Choux pastry
2. Croissant
3. Danish pastry
4. Sweet pastry
5. Puff pastry
6. Strudel

s) List four examples of sweet and savoury breads.

1. Baguette
2. Bath or fruit bun
3. Bread rolls
4. Hot cross buns

QUESTION 16
List four derivations of cake
1. Biscuit Cake
2. Angel Food Cake
3. Chiffon Cake
4. Baked Flourless Cake

QUESTION 17
t) What is the well-known pastry said to be of Viennese origin featuring mainly sliced apples
(with some other fruit) cooked in filo pastry?
- Apple strudel is the well-known pastry said to be of Viennese origin featuring mainly
sliced apples (with some other fruit) cooked in filo pastry.

u) What is the name given to the dark rye bread that originated in Germany?
- Pumpernickel.

QUESTION 18
Explain the basic aspects of the yeast fermentation in bread making.
- During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the
dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread
to rise further. The alcohol produced during fermentation evaporates during the bread baking
process

QUESTION 19
v) Explain how customers can identify the nutritional value of items produced and packaged.
List three examples of the information contained.

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 It has been a legal requirement for food production companies to display nutritional
information on the back of all pre-packaged food.
As well as ensure you fulfil your legal responsibilities, nutritional information can help
consumers to lead healthier, longer lives. It contains:
• Serving size
• Calories
• Carbohydrates
• Total fat
• Saturated fat

w) What are the indicators of freshness and quality for stocked cakes, pastries and bread?
- Food can be kept for 1-2 day in the pantry, 1 week in refrigerator

QUESTION 20
x) List six common savoury fillings for cakes, pastries or breads.
1. Cheese
2. Onion
3. Nuts
4. Cauliflower
5. jam
6. Spinach.

y) List six common sweet fillings for cakes, pastries or breads.

1. Chocolate
2. crème
3. marshmallow
4. fruits
5. jellies
6. Buttercream.

WHAT MUST BE SUBMITTED FOR TASK 1:

 Your answers to each question.

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Assessment Record Checklist


ASSESSMENT TASK 1: WRITTEN QUESTIONS

Yes No
Did the student answer all questions correctly? (Please note which questions were answered
incorrectly, if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements been made for reassessment?
Please note any reasonable adjustments for this task below.

¨ I have reviewed the mapping to this task.

¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the
student has satisfactorily demonstrated the knowledge required of this unit.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure
feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken
to correct the gaps.

Assessment Task 1 outcome: Satisfactory  Not Satisfactory 

Date: ___________________________________

Student name: ______________________________________________________________________________

Assessor name: _____________________________________________________________________________

Assessor signature: __________________________________________________________________________

WSC-ASSSITHCCC014-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M