Cake 2021.2

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT 2
Unit description:
Cluster PREP 3
Unit of Competency SITHCCC019 - Produce cakes, pastries and breads
Qualification Title SIT40516 - Certificate IV in Commercial Cookery
Assessment Tool Knowledge test
Student must fill this section:

Candidate Name: Papinun Chaithaweewaranon
Candidate ID: 6654
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Papinun CH.
Student signature:
_________________ Date: _____30/04/2023________
Feedback to student:
Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt ☐ ☐
2nd attempt/Re-
assessment ☐ ☐
CBC-SITHCCC019-A2-V2021.2 Page 1 of 23
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Papinun Chaithaweewaranon Papinun CH. 30/04/2023
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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
o texture
historical and cultural derivations of a variety of cakes, pastries and breads
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
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.
Your Tasks:
You are required to complete all questions and tasks for this assignment.
1. Explain the historical and cultural derivations of a variety of cakes, pastries and bread.

Variety of cakes, pastries, bread Historical and cultural derivations
Sponge cake They are common in Europe, first invented by the Italian pastry chef Giovan
Battista cabana
Friands A friand is a small almond cake, popular in Australia and New Zealand,
closely related to the French financier.
Meringues Meringue, mixture of stiffly beaten egg whites and sugar that is used in
confections and desserts. The invention of meringue in 1720 is attributed to a
Swiss pastry cook named Gasparini.
Muffins The word is first found in print in 1703, spelled moofin; it is of uncertain
origin-but possibly derived from the Low German Muffin, the plural of Muffle
meaning a small cake, or possibly with some connection to the Old French
muffled meaning soft, as said of bread.
Croissant People often think of France when they hear mention of the croissant, but
Austria is the true country of birth for this famous pastry.
Danish pastry The origin of the Danish pastry is often ascribed to a strike amongst bakery
workers in Denmark in 1850. The strike
caused bakery owners to hire workers from abroad, among them several
Austrian bakers, who brought along new baking traditions and pastry recipes.
Strudel Strudel is part of cuisine but also common in the other Central European
cuisines.
Baguette It is first recorded as a kind of bread in 1920. Outside France, the baguette is
often considered a symbol of French culture
It is commonly made from basic lean dough
Hot cross buns Hot Cross Bun originates from St Albans, in England,
Hot Cross Buns are eaten every Good Friday in Christian communities.
Bread rolls According to history, the earliest bread was made in or around 8000 BC in
the Middle East, specifically Egypt.
Bread is one of the earliest heat prepared food, maybe because it is one of the
simplest.
Unleavened bread Unleavened bread is any of a wide variety of breads which are not prepared
with raising agents such as yeast. Unleavened breads are generally flat
breads; however, not all flat breads are unleavened.
Unleavened breads, such as the and roti, are staple foods in Central America
and South Asia, respectively.
2. Which piece of equipment would you use to ice a cake?

 Ladle
 Fluted wheel
 Cooks knife
 Palette knife

3. List five (5) signs that ingredients for cakes, pastries, desserts, and bread are fresh and of high
quality?
 Quality of gluten forming proteins
 Structure of yeasted doughs
 Loaf volume and texture
 size of baked products
 Taste of the product
4. List some of the culinary and trade names for ingredients commonly used to produce cakes,
pastries, breads, and desserts and explain these.
Baking Powder
Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. It has a
built-in acidic ingredient, so you do not need to add anything else (unlike with baking soda). Too much baking powder
results in a bitter tasting product, while too little results in a tough cake with little volume.
Baking Soda
Baking soda is pure sodium bicarbonate and needs to be paired with an acidic ingredient like honey, chocolate, or
yogurt. Like baking powder, it is a leavening agent. Use too much, and you will have a soapy, coarse cake.
Butter
As a solid fat, butter is better suited for baking than any other fat product. Butter adds flavour, with a melting point just
below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in
leavening and adds moisture.
Corn-starch
This ingredient has multiple purposes depending on the type of dish it is being used in. Corn-starch is usually either a
thickener or a binder but can also be an anti-caking agent. It is great to use in gluten-free cooking instead of flour to
thicken sauces, custards, or cake fillings.
5. Discuss the major faults relating to short pastry. Suggest the measures to resolve the issues.
1. Pastry can get hard and has a tough texture

2.Pastry gets blistered
3.Pastry is fragile and crumbly
4.Shrunk during cooking
Suggestions are as follows:
1. Maintaining the temperature of the oven and avoiding the over kneading.
2. Making sure the fat is evenly mixed into flour and not adding water more than required.
3. Too much fat, over mixing of fat and insufficient water level should be avoided strictly.
4. Should not over work on the pastry while kneading and rolling.
6. Describe the production steps of choux pastry. Provide some menu examples. Mention some
potentials faults while cooking choux pastry.
1. Bring the water, milk, butter, and any salt or sugar (for sweet or savory) to a boil.
2. Dump in the flour all at once and stir to form a dough.
3. Cook, stirring, until a thin film forms on the pan.
4. Remove the pan from the heat and stir in the eggs, one at a time.
5. Pipe onto greased or parchment-lined sheets and bake.
Menu examples:
This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers,
beignets st. Honoré cake, Parisian gnocchi, dumplings and gougères.Choux pastryis usually baked
but for beignets it is fried.
Faults:
1. Profiteroles or eclairs can collapse. They might look flat or look deflated.
2. Choux pastry can get too soft and soggy. Usually, profiteroles or eclair shells should have a crisp
shell.
3. Profiteroles or eclair shells can have a lot of cracks on top.
4. Choux pastry shell can get too dry, doughy, or crumbly.
7. Discuss the production methods of puff pastry. Provide some potential major faults relating to
making puff pastry with solutions. Provide at least 5 menu examples of using puff pastry.
Methods of puff pastry:

1. Ingredient scaling/metering
2. Mixing for 4-5 minutes until all ingredients are well incorporated. Full development of gluten occurs
during the lamination process.
3. Resting of the dough for about 1 hour.
4. Sheeting the dough to the desired thickness.
5. Laminating into 5-6 single folds, two folds at a time followed by 30 minutes of rest between each
folding set.
6. Once the desired number of layers has been achieved, the dough is then sheeted down to around
0.6-0.8 inches to be baked or packaged
Potential faults with relative solutions:

Crust burned in spots:
The crust may get burned if it is not rollout even that is why the crust should be rolled evenly.
Crust losing its shape:
While going into the oven the crust should be cold enough and the oven should be hot enough to
avoid the crust losing its shape.
Pastry is crumbly and hard to roll
Measurement the ingredients is particularly important for the perfect crust as unbalanced ingredients
can make crust hard to roll and crumbly.
Menu examples:
1. Spinach and feta tarte soleil
2. Apricot tart
3. Crispy cheese twist
4. Apple pandowdy
5. Spinach puffs
8. What is sponge? Discuss three production methods of sponge. Provide menu examples from each
of the groups?
- Sponge is a light cake made with egg whites, flour, and sugar, sometimes leavened with baking
powder.
Production Methods of sponge:
Biscuit (Pronounced ‘bees – kee’ = French)
This type of sponge cake contains both the egg white and yolks in the recipe. Example: swiss rolls.
Genoise
This type of sponge cake is made with whole eggs (no separation); this technique is a bit more
involved as opposed to the Biscuit.
They are also used as layer cakes (e.g., in making a cake called Frasier) Angel Food Cake
This type of sponge cake is made with egg whites alone, no egg yolks. Chiffon Cake
This is a cross between a sponge cake and an oil cake. We refer to it as a sponge cake that ‘cheats’
Examples are as follow
- Chocolate chiffon cake
9. Define aeration of pastry. Discuss the different technics relating to aeration with reference to some
examples of pastry.
Aeration during mixing provides oxygen for dough development and creates nuclei for the carbon
dioxide produced by yeast during proving; the unique rheology of dough allows these bubbles to be
retained to create a well risen dough piece that is set by baking.
Techniques
1. Sifting:
Flour is put into a strainer and shaken so that the flour sifts from the small meshes. This is done to
incorporate air into the flour and also to get rid of any physical impurities.
2. Creaming:
A method of mixing foods with high fat content in order to incorporate air and make the mixture
lighter.
3. Whisking
A method which is very much like creaming method . It uses fast movement to incorporate a
maximum of air into liquid ingredients, achieving foam consistency.
4. Rubbing In:
The rubbing in method is generally used for making short or sweet pastry. The product containing fat
and flour is said to be short when it snaps off or crumbles when pressed.
5. Folding In:
A method of combining other ingredients into the aerated mixture so that there is little reduction in
lightness or volume.
6. Blind Baking:
This is the process of baking empty pastry shells which would eventually be used for any fillings to
make pies or tarts.
7. Pinning or Rolling:
Rolling dough or pastry to the thickness and size required. Using a rolling pin or a pastry brake—a
roller- type machine turned either by hand or electric motor. It is commonly known as dough sheeter
8. Piping:
A process of forcing and piping various mixtures through a piping bag. The bag may be fitted with a
piping nozzle to achieve certain decorative effects.
9. Icing:
The basic sponge is sliced horizontally and then layered with flavoured sugar syrup and desired
filling
10. What is yeast? Discuss how it works in reference to the following categories:
Yeast a tiny fungus consisting of single oval cells that reproduce by budding, and are capable of
converting sugar into alcohol and carbon dioxide.
 Fresh yeast - or active yeast also known as cake yeast. A slurry of yeast and water formed into a
crumbly, solid block.
 Cream yeast - the harvested by centrifugation, giving an off-white liquid known as cream yeast.
 Dry yeast - It is used in various baking formulations to enhance texture and provide desirable
flavor.
11. Complete the following chart which will give you a clear concept on the functioning of different
ingredients to make cake, pastry, and yeast goods (Answering tips: Briefly define the functions of the
commodities on the first column and the just tick the relevant box)
Commodity Structure Chemistry Lightening texture Compacting

amongst egg, flour texture
and fat
Flour composed of it will give a slurry By sifting By adding water or
proteins, starch, consistency. procedure milk
lipids, sugars and
enzymes.
Egg The yolk is well- It will give a slurry By beating By adding water or
cantered in the consistency procedure. milk
albumen and is
surrounded by the
vitelline
membrane, which
is colourless.
Sugar The white stuf we It will give a slurry By Icing By adding water.
know as sugar is consistency and procedure.
sucrose, a has a sweetness
molecule taste.
composed of 12
atoms of carbon,
22 atoms of
hydrogen, and 11
atom
Fat a glycerol It will give a slurry By liquifying Solidifies on cold
backbone and consistency and procedure. Or temperature.
three fatty acid shiny appearance. liquifies on hot
tails. temperature
Liquide water. Milk A water molecule It will give a slight Stay on normal Solidifies on cold
etc. consists of two slurry consistency. temperature temperature
hydrogen atoms
bonded to an
oxygen atom, and
its overall structure
is bent While, milk
is an opaque,
white
heterogeneous
fluid having
various
constituents in the
form of emulsion,
colloid suspension
or solution.
Baking Baking powder is It will rise the By leaving after an By adding a hot
powder/Yeast made up of a dough or will give hour to get the water.
base, an acid, and a puffy effect.
a buffering appearance.
material while
yeast, is a
leavening agent
which causes the
bread to rise
(expand and
become lighter and
softer) by
converting the
fermentable
sugars present in
the dough into
carbon dioxide and
ethanol
12. List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method Application for use
1. Italian Meringue is made by whisking a 1.The soft mixture is used in ice-cream and mousse
hot sugar syrup into beaten egg whites, it recipes to give them airy volume, stability and sweetness
is the most difficult to make but is popular 2. it is most commonly used for preparations, like
with bakers and caterers as it tends to buttercream and baked Alaska, that don’t require the loft
hold its volume well. of a french meringue or the stability of an Italian
2. Swiss Meringue is made by beating 3. Topping for ice-creams, cakes.
egg whites and sugar together over a
pan of hot water until the sugar has
dissolved, then beating until the mixture
reaches stiff peaks.
3. French Meringue is made by whisking
sugar into beaten egg whites
13. Illustrate the production methods of fruit cakes. Provide some menu examples.
- Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices,
and optionally soaked in spirits.
Traditional Fruitcake
 1 cup (227 g) unsalted butter
 1/2 cup (100 g) light brown sugar  1/2 cup (100 g) dark brown sugar  3 large eggs
 1 orange, juiced and zested
 1 lemon, just the zest
 3/4 cup (177 mL) ground almonds or almond meal
 1 cup (237 mL) chopped mixed nuts (such as hazelnuts, walnuts, pecans, or almonds)
 1 1/2 pounds (680 g) chopped candied fruits (dried apricots, candied cherries, candied zest, figs,
prunes, dates)
 3/4 pound (340 g) mixed dried fruit (such as raisins, sultanas, currants, dried cranberries)
 2 cups (240 g) all-purpose flour
 1 teaspoon (5 mL) baking powder
 1/4 teaspoon (1.25 mL) salt
1. Turn on the oven and prepare your pan. Preheat the oven to 325 degrees
Place the butter, light brown sugar, and dark brown sugar in a bowl. Beat the ingredients until the
mixture is light and fluffy.
2. Add the eggs. Add one by one.
3. Add the brandy, orange juice and zest, and lemon zest. Stir the mixture until combined.
4. Fold in the ground almonds, mixed nuts, and fruits (candied and dried).
5. Place the flour, salt, and baking powder in a separate bowl.
6. Fold the dry ingredients into your wet batter.
7. Spread the batter in your pan.
8. Bake for an hour.
Menu examples of fruit cakes:
Upside-down fruit cake, Spiced rum fruitcake, Coconut fruitcake, holiday white fruitcake, Carrot cake.
14. What are the two rules for mousse like preparations? What is the consequence if you do not follow
the rules?
- There are two rules to be followed in making any mousse-like preparations:
 Temperature
Do not fold, mix or pour the cold mixture or components into anything very hot.
 Texture
Ensure that all the mixes to be folded together are of same texture. For smoothness and avoiding any lump
formation always fold the lighter mixture into heavier one.
At first sight, a mousse can seem like an easy dessert to make, but a small mistake can ruin the whole
recipe. One of the most common mistakes is to not emulsify as needed at each step of the recipe. If the
emulsion process is not right, some of its components could not be integrated in a uniform manner; the
mousse will be too soft or have a sandy texture. An insufficient aeration of the emulsion is another common
mistake; the mousse will be too heavy and thick.
15. 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:
Recipe
Ingredients for the first doughty Mother yeast 70 g
Flour 80 g
Water at room temperature 50 ml Ingredients for the second doughty: Flour 90 g
Water at room temperature 50 ml Ingredients for the thirty doughty: Refined durum wheat semolina 400 g
Water at room temperature 550 ml Salt up to 25 g
Flour 450 g
Production Steps
To prepare the peasant bread you will have to make 3 different dough’s.
Let's start with the first one: take 70 gr from your sourdough and place it in a bowl with water. Dissolve the
yeast with your hands, then add the flour 0 to the rain and knead until you get a smooth and homogeneous
dough, which you shape in the shape of a ball. Let this first dough rise for at least 3 hours in the lightly floured
bowl, covered with foil, inside the unlit oven with the light on. The initial volume, after the time, will have to
double.
Now it's time to proceed with the second dough: in a larger bowl, melt the previous dough with another 50 ml
of water, add the flour 0 and knead everything, as before. Also put the second dough to rise for at least 3
hours in a bowl, covered with film, in the oven off with light on. When the second dough is leavened, you can
move on to the final dough.
Pour the leavened dough into the cup of a planetary with a leaf (if you do not have it, you can knead it by
hand) and add half of the 550 ml of water; operate the machine at low speed, to melt the dough, then, once
melted, add the flour to rain, one spoon at a time, alternating with the remaining water, in which you have
dissolved the salt. When the ingredients are gathered around the leaf, unhook and mount the hook, with
which you will need it for at least 10 minutes at low speed. The dough should string around the hook and
detach from the sides of the bowl.
Pour the mixture, very soft on a work surface, lightly floured: you will have to give it some folds to reinforce
the dough so that the leavening develops upwards. Stretch the dough a little with your hands, giving it a
rectangular shape, then turn the first side towards the centre and do the same with the other, overlapping it.
Turn the dough, stretch it a little and make the folds as before, folding the sides towards the centre. Let the
dough rest for 15-20 minutes. After this time, make the folds again, as already illustrated, and let it rest for 15-
20 minutes.
At this point, if you want to get two loaves, divide the dough into two equal parts, with which you can form two
loaves or two loaves. If you prefer you can also make a single loaf. Now proceed in this way for the strands:
lightly knead a piece, collecting the sides towards the centre, flatten it slightly then roll the dough on itself
starting from one side, crushing with your fingers down and rolling it to the end. If you want a loaf instead, fold
the two edges of the loaf below and round the dough. Pinch the top flap of the loaf with your fingers to make
the dough stick. Here is ready the first loaf, proceed in the same way described above also with the second
piece of dough. Now take a baking sheet and cover it with two clean dishcloths, arranged one next to the
other and well folded so as to create a room divider in the middle, well-floured with the semolina. Place the
strands each on a cloth, sprinkle with plenty of semolina and close the edges of the tea towels, to cover the
loaves. Cover the pan with transparent film (not too tight, otherwise there will be no room for leavening) or put
it in a large food bag. The peasant bread will have to rise for 8-10 hours. After this time, the strands will be
well swollen and ready for cooking. Heat the static oven at 240 ° leaving inside the dripping pan on which the
loaves will cook, which must be very hot. If you have a fan oven, set the temperature to 220 °. Grasping the
edges of the canvas, turn one strand at a time on a sheet of baking paper: do not touch the bread too much
otherwise it will deflate! Operate the diagonal incisions with a sharp and well-shaped blade knife. You cannot
even cut it if you prefer. Slide the baking paper over the hot pan and before putting the bread in the oven,
sprinkle with a vaporizer in the cold water oven, 3-4 times. As an alternative to the vaporizer, you can put a
baking sheet containing 3-4 ice cubes on the bottom of the oven. Bake the bread and sprinkle some more
water 3-4 times. Bake the bread at 1/3 of the height of the oven (then rather low) and let the bread cook for
about 20 minutes in a static oven (in a ventilated oven for 30 minutes). After this time, lower the temperature
to 200 ° (180 ° if ventilated) and continue cooking for another 15-20 minutes. Once cooked, extract the bread
and place it to cool on a wire rack. Your peasant bread is ready!
Internal Characteristics External Characteristics Eating Characteristics

The characteristics of the Crumbs and the dark crusty, hard Soft inside, with fresh flavour, nice to
peasant bread are the well-
blended, soft and elastic outer crust eat with jams
16. Provide a recipe for unleavened bread and list the production steps.
Recipe Production steps

Plain flour 125gm Water 85ml 1. Move an oven rack near the top of oven and
preheat oven to 250 degrees C. Preheat a heavy
Salt 5gm
baking tray in the oven.
Olive oil 5ml
2. Dust a clean work surface and a rolling pin with 1
teaspoon flour, or as needed. Place 1 cup of flour
into a mixing bowl; set a timer for about 16 minutes
(18 minutes maximum). Start the timer; pour the
water, about 1 tablespoon at a time, into the flour.
Stir the water and flour together with a fork until the
dough forms a rough ball, remove the dough to the
prepared work surface, knead rapidly and firmly
until smooth, about 30 seconds to 1 minute.
3. Divide the dough into four equal pieces; cut each
piece in half again to get 8 pieces total. Swiftly roll
each piece into a ball. Roll each piece of dough out
into a 15cm pancake, dusting the top and rolling pin
with flour as needed. Gradually roll the pancakes
out to a size of about 20cm, increasing the size of
each by about 2cm, then letting the dough rest for a
few seconds before rolling again to the finished
size. Roll from the centre out. The bread
rounds should be very thin. Using a fork quickly
pierce each bread about 25 times, all over, to
prevent rising. The holes should go completely
through the bread. Flip the bread over, and pierce
each piece another 25 times with the fork.
4. With at least 5 minutes left on the timer, remove
the hot baking tray from the preheated oven and
place the rounds onto the baking tray. Place the
baking tray onto the rack near the top of the oven
and bake for 2 minutes; turn the breads over and
bake an additional 2 minutes until the matzah are
lightly browned and crisp.
5. Transfer to a wire rack to cool. Lightly anoint
each matzah with olive oil using a brush and
sprinkle generously with salt.
17. 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.
It is best to have a separate refrigerated storage area for all pastry products. This is not only
important to prevent contamination from other foodstuffs, but also because The cream in many
items absorbs strong smells easily.
When storing pastries and pastry products you should follow some general rules: Perishable items
such as dairy products have to be refrigerated between 0°C and 5°C
 Be aware of the danger zone and apply relevant temperature controls, e.g. cook any meat
products such as pies above an internal temperature of 65°C
 Soft and ripe fruit should be refrigerated
 Opened cans, jars and buckets must be well-sealed and are best stored in the cool room
 Semi-perishable items like coverture and marzipan have to be checked for use by date and
rotated when new stock comes in – use FIFO procedures
 Dry ingredients should be stored away from heat and moisture
Proper storage practices help to create a superior product every time!
When storing pastry products consider the various parts as shown in the table at the bottom of the
tile. The shelf life of a finished pastry product is always determined by the item that deteriorates
fastest. In a cream cake it would be the cream; in profiteroles it would be the custard; in a fruit tart it
would be the fruit. Bases can be prepared well in advance and even frozen. This in turn requires
planning to ensure
That the bases are thawed and ready for the addition of fillings and toppings. Proper storage
practices also
extend to the equipment used.
The cool room or fridge must have a steady temperature between 0°C and 5°C.
Labelling is a very important step as it will ensure that FIFO principles are followed and it also helps
to
monitor the lifespan of your products. Using labels is an ideal way to be organised and to remember
what was
done and when.
18.
a. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation
requirements for your shift:
b. You are assigned to make 3 different kind of cakes for 2 separate bookings with 20 and 30 guests, respectively.
Following the templates below prepare the SRC (Standard recipe card), production requirements, cooking methods,
presentation, and garnish. You must mention about the menu adjustment for the gusts who are coeliac, vegan in a
separate footnote.
(NB- You do not need to prepare separate SRC for the coeliac and vegan guests. Only footnote relating to
adjustment is enough.)
NB: Make sure filling up portion number, portion size and specification/Adjustment column as per requirement.
Show the measure in international standard (eg: Gram etc.)
Methods to identify mise en place and preparation requirements

1. Refer to recipe.
2. Sort all your ingredients.(placing things into separate bowls, washing or cleaning equipments, etc.)
3. Gather all the equipment required. (check if all equipments are clean before food preparation.)
4. Gather all ingredients.(pre-measure all ingredients into prep cups, etc.)
5. Prepare you workspace. (prepare sanitation bucket)
Standard Recipe Card:
Name of dish: Chocolate cake Portion nos.: 20

Reference source: Futura Portion size: 65-80 g.
Commodities
Item Specification Weight kg/l/unit
All purpose flooor Plain 3 cups

Cocoa powder Unsweetened 1.25 cup
Baking powder 2.5 Tsp
Baking soda 2.5 Tsp
Salt 1.5 Tsp
White sugar Granulated 3.33 cups
Eggs Large 3
Milk 1.670 g
Vegetable oil 830 g
Vanilla extract 3 Tsp
Water 1670 g
Dish 1: Buttercream frosting

Butter 6.7 oz
Cocoa powder Unsweetened 1 cup
Sugar Powdered or icing 5 cups
Milk 0.50
Vanilla extract 1.5 tsp
Method:
Preparation:
Heat the oven to 350o F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with
parchment paper
Cooking:
- Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well
combined.
- In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well
combined. Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter from the
sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.
- Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the
centre of each cake comes out clean.
- Let cool in pans for 30 minutes. Transfer to cooling
Plating:
Frost cooled cake with cream cheese frosting and top with remaining crushed nuts for decoration
*(for coeliac: use substitute of cornstarch with the mix of all-purpose flour to help inhibit the formation of gluten. for
vegan: Ener-G egg replacer can be used instead of eggs for binding)
Dish 2:Carrot cake

Egg 13 Egg
sugar 1350 g
Veg Oil 1200 g
Plain Flour 1150 g
Bi carb 40 g
Baking powder 35 g
salt 15 g
walnuts 250 g
carrot 1200 g
Method:
Preparation:
Heat the oven to 350o F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan
with parchment paper
Cooking:
 Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well
combined.
 In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until
well combined. Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter
from the sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.
 Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into
the centre of each cake comes out clean.
Plating:
Frost cooled cake with cream cheese frosting and top with remaining crushed nuts for decoration
*(for coeliac: use substitute of corn-starch with the mix of all-purpose flour to help inhibit the
formation of gluten. for vegan: Ener-G egg replacer can be used instead of eggs for binding)
Dish 3: Pink velvet cake

Plain Flour 675g
Bicarbonate 1 1/2 tsp
butter 180g
sugar 645g
vegetable oil 375ml
Eggs 6 eggs
vanilla extract 1 1/2 tsp
white vinegar 1 1/2 tsp
rose pink liquid 2 tsp
thickened cream 25 ml
dark chocolate 50 g
Method:
Preparation:
Preheat oven to 180C/160C fan forced. Line base and side of three 15cm round cake pans with baking
paper. Sift flour and bicarb into a bowl.
Step 2
Use a stand mixer with paddle attachment to beat butter and sugar for 2 minutes or until well combined. Add
oil. Beat until combined and smooth. Add half the egg yolks and beat until just combined. Repeat with
remaining yolks. Beat in vanilla and vinegar until well combined. Beat in rose pink food colouring.
Gradually add flour mixture, alternating with buttermilk. Mix until just combined.
Step 3
Use electric beaters or a stand mixer with the whisk attachment to whisk egg whites in a bowl until soft
peaks form. Use a large metal spoon to fold egg whites into cake mixture until just combined. Divide among
prepared pans. Smooth surface
Cooking:
Step 4
Bake for 1 hour 15 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside in
pans for 10 minutes to cool slightly before turning each cake onto a sheet of plastic wrap. Remove paper
from side, leaving paper on base intact. Wrap each warm cake in plastic wrap. (This helps keep cake moist.)
Place cakes in the fridge overnight to chill.
Step 5
Use a serrated bread knife to trim and level the top of each cake. Cut each in half horizontally to make 6
even layers.
Step 6
Use electric beaters to beat cream cheese in a bowl until smooth and creamy. Add 1 ⁄2 cup buttercream. Beat
until well combined. Beat in another 1 cup buttercream until well combined. Set aside.
Step 7
Place remaining buttercream in a bowl. Add a little hot pink food colour gel to tint buttercream pale pink.
Spoon into a large piping bag. Cut a 1cm-wide opening.
Step 8
Pipe 1 tbs pink buttercream onto centre of a cake board. Place 1 cake layer cut side up, on buttercream and
press down gently to secure. Spread top with 1 ⁄2 cup cream cheese mixture to cover. Repeat layering cakes
and cream cheese mixture, finishing with final cake, cut side down.
Step 9
If you have a cake turntable, transfer cake board to turntable. (This will help create a more even finish.) Pipe
some pink buttercream on top of cake and spread to cover, ensuring its level. Starting from bottom of cake,
pipe a ring of pink buttercream around cake and continue piping rings to cover side all the way up
(resembling a bee hive). Run a cake scraper around side, blending rings to create a smooth finish. Use an
offset palette knife to scrape excess buttercream off scraper into a bowl and reserve. Repeat scraping the
buttercream 2-3 more times or until smooth. Use palette knife to gently push buttercream from the top edge
of cake into the centre of cake to neaten edge. Place the cake in the fridge for 1 hour or until very firm.
Plating:
Step 10
To create the watercolour effect, add more hot pink food colour gel to the bowl of excess buttercream.
Starting from bottom of the cold cake and using the palette knife, spread hot pink buttercream up side, using
less pressure as you reach the middle. Run the cake scraper around side to blend. Repeat 1-2 more times or
until desired look is achieved. Place the cake in the fridge for 2 hours or until very cold.
Step 11
Place the chocolate melts and cream in a small microwave-safe bowl. Microwave on High for 20 seconds.
Stir to combine. Microwave again on High for 10 seconds then stir. Repeat, if necessary, until smooth.
Remove the cake from fridge. (Its important cake is cold to set the chocolate drip.) Use a teaspoon to gently
pour drips of chocolate mixture from top edge of cake. Alternatively, use a disposable piping bag with a
5mm- wide opening for precision. Place in the fridge for 1 hour or until chocolate has completely set.
Decorate with flowers
Prep-list

Cake 2021.2

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Assessment Completion Status

Full Name Signature Date (dd/mm/yyyy)

What will be assessed

culinary terms and trade names for:

2. Which piece of equipment would you use to ice a cake?

1. Pastry can get hard and has a tough texture

3.Pastry is fragile and crumbly

4.Shrunk during cooking

Suggestions are as follows:

Methods of puff pastry:

Potential faults with relative solutions:

- Chocolate chiffon cake

Commodity Structure Chemistry Lightening texture Compacting

Internal Characteristics External Characteristics Eating Characteristics

Recipe Production steps

Methods to identify mise en place and preparation requirements

Standard Recipe Card:

Name of dish: Chocolate cake Portion nos.: 20

All purpose flooor Plain 3 cups

Dish 1: Buttercream frosting

- Let cool in pans for 30 minutes. Transfer to cooling

Dish 2:Carrot cake

Dish 3: Pink velvet cake

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