SITHCCC041 Learner Guide V1.0

Le’ Culinaire Hospitality Institute
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SITHCCC041
Produce cakes, pastries and
breads
Learner Guide
Doc name: Lesson plan SITHCCC041 Version – 1.1 Page 0 of 83

Released – September 2020 Review date – September 2021 Document uncontrolled when printed
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Table of Contents
Unit of Competency.............................................................................................................................4
Application..........................................................................................................................................4
Performance Criteria...........................................................................................................................5
Range of Conditions............................................................................................................................7
Foundation Skills.................................................................................................................................8
Assessment Requirements..................................................................................................................9
1. Select ingredients..........................................................................................................................17
1.1 – Confirm food production requirements from food preparation list and standard recipes...........18
Introduction......................................................................................................................................18
Historical and cultural origins............................................................................................................18
Food production requirements.........................................................................................................18
Activity 1A.........................................................................................................................................21
1.2 – Calculate ingredient amounts according to requirements...........................................................22
Calculating ingredient amounts........................................................................................................22
Activity 1B.........................................................................................................................................23
1.3 – Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements...........................................................................................................................24
Selecting ingredients.........................................................................................................................24
Activity 1C.........................................................................................................................................26
2. Select, prepare and use equipment................................................................................................27
2.1 – Select type and size of equipment suitable to requirements.......................................................28
Equipment.........................................................................................................................................28
Activity 2A.........................................................................................................................................29
2.2 – Safely assemble and ensure cleanliness of equipment before use..............................................30
2.3 – Use equipment safely and hygienically according to manufacturer instructions.........................30
Safety................................................................................................................................................30
Cleanliness of equipment..................................................................................................................30
Use of equipment..............................................................................................................................31
Activity 2B.........................................................................................................................................32
3. Portion and prepare ingredients....................................................................................................33
3.1 – Sort and assemble ingredients according to food production sequencing...................................34
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Ingredients........................................................................................................................................34
Activity 3A.........................................................................................................................................35
3.2 – Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes,
pastries and breads required................................................................................................................36
Weighing and measuring ingredients................................................................................................36
Activity 3B.........................................................................................................................................37
3.3 – Prepare yeast-based dough to correct consistency and shape, according to standard recipes. . .38
Preparing dough................................................................................................................................38
Activity 3C.........................................................................................................................................41
3.4 – Minimise waste to maximise profitability of cakes, pastries and breads produced.....................42
Minimising waste..............................................................................................................................42
Activity 3D.........................................................................................................................................44
4. Cook cakes, pastries, breads..........................................................................................................45
4.1 – Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve
desired product characteristics.............................................................................................................46
Cakes, pastries and breads................................................................................................................46
Cookery methods..............................................................................................................................51
Activity 4A.........................................................................................................................................53
4.2 – Follow standard recipes and make food quality adjustments within scope of responsibility.......54
Following recipes..............................................................................................................................54
Activity 4B.........................................................................................................................................55
4.3 – Select baking conditions, required oven temperature and bake cakes, pastries and breads.......56
Baking conditions..............................................................................................................................56
Activity 4C.........................................................................................................................................58
4.4 – Cool in appropriate conditions to retain optimum freshness and product characteristics..........59
Cooling food......................................................................................................................................59
Activity 4D.........................................................................................................................................60
5. Decorate, present and store cakes pastries and breads..................................................................61
5.1 – Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and
decorations, according to standard recipes..........................................................................................62
Fillings...............................................................................................................................................62
Icing...................................................................................................................................................62
Decorations.......................................................................................................................................63
Activity 5A.........................................................................................................................................64
5.2 – Apply icing to ensure a smooth and seamless finish....................................................................65
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Applying icing....................................................................................................................................65
Activity 5B.........................................................................................................................................66
5.3 – Visually evaluate cakes, pastries and breads and adjust presentation before displaying............67
5.4 – Use suitable service-ware to attractively present cakes, pastries and breads according to
organisational standards.......................................................................................................................67
Evaluate food products.....................................................................................................................67
Service-ware.....................................................................................................................................68
Activity 5C.........................................................................................................................................69
5.5 – Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and
product characteristics..........................................................................................................................70
Displaying food..................................................................................................................................70
Activity 5D.........................................................................................................................................72
5.6 – Store cakes, pastries and breads and reusable by-products in appropriate environmental
conditions.............................................................................................................................................73
Storing cakes, pastries and breads....................................................................................................73
Activity 5E.........................................................................................................................................74
5.7 – Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives...................75
Clean work area................................................................................................................................75
Activity 5F..........................................................................................................................................77
Summative Assessments.......................................................................................................................78
References............................................................................................................................................79
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Unit of Competency
Application
This unit 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.
It does not cover the specialist skills used by patisseries to produce specialist patisserie products. These
are covered in the range of patisserie units coded ‘PAT’.
The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and
breads, including hotels, restaurants and patisseries.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality
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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Select ingredients 1.1 Confirm food production requirements from food

preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select ingredients from stores according to
recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and 2.1 Select type and size of equipment suitable to requirements.
use equipment 2.2 Safely assemble and ensure cleanliness of equipment before
use.
2.3 Use equipment safely and hygienically according to
manufacturer instructions.
3. Portion and prepare 3.1 Sort and assemble ingredients according to food production
ingredients sequencing.
3.2 Weigh and measure wet and dry ingredients according to
the recipe and quantity of cakes, pastries and breads
required.
3.3 Prepare yeast-based dough to correct consistency and
shape, according to standard recipes.
3.4 Minimise waste to maximise profitability of cakes, pastries
and breads produced.
4. Cook cakes, pastries, 4.1 Use cookery methods for cakes, pastries and breads and
breads sweet and savoury fillings to achieve desired product
characteristics.
4.2 Follow standard recipes and make food quality adjustments
within scope of responsibility.
4.3 Select baking conditions, required oven temperature and
bake cakes, pastries and breads.
4.4 Cool in appropriate conditions to retain optimum freshness
and product characteristics.
5. Decorate, present and

store cakes, pastries 5.1 Enhance appearance and taste of cakes, pastries and breads using suitable fillings
and breads 5.2. Visually evaluate cakes, pastries and breads and adjust presentation before displa
5.3. Use suitable service-ware to present cakes, pastries and breads according to orga
5.4. Display and store cakes, pastries, breads and reusable by-products in appropriate
5.5. Clean work area and dispose of or store surplus and re-usable by-products accord
cost-reduction initiatives.
Foundation Skills
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Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment.
 Food quality adjustments must involve consideration of factors relating to:
o ratio of wet to dry ingredients
o taste
o temperature
o texture.
 Adjusting presentation must involve consideration of:
o accompaniments and garnishes to maximise visual appeal:
 balance
 colour
 contrast
o plated food for practicality of:
 customer consumption
 service
o wiping drips and spills.
 Environmental conditions must ensure appropriate:
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation.
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Foundation Skills
This section describes language, literacy, numeracy, and employment skills incorporated in the
performance criteria that are required for competent performance.
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
Reading skills to:

 Locate information in food preparation lists and standard recipes to determine food
preparation requirements
 Locate and read date codes and rotation labels on food products.
Numeracy skills to:
 Determine cooking times and temperatures.

Problem-solving skills to:
 Evaluate quality of ingredients and finished cakes, pastries and breads and make
adjustments to ensure a quality product
 Adjust taste, texture and appearance of food products according to identified

deficiencies.
Planning and organising skills to:
 Efficiently sequence the stages of food preparation and production.

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
 Follow standard recipes to produce and decorate four of each of the following:
o cakes from the list in the knowledge evidence
o pastries from the list in the knowledge evidence
o breads from the list in the knowledge evidence
 Produce each of the above cakes, pastries, and breads of the same type:
o that are consistent in quality, size, shape, and appearance
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling
and storing food
o responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated 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
 Fat based
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 Butter base
 Oil based
 Foam based
 Emulsified sponge
 Egg based foam
o pastries:
 choux pastry
 puff pastry
 short crust
 sweet pastry
o sweet and savoury breads:
 baguette or bread rolls using basic dough
 Brioche
 Flat bread
 Focaccia
 Flat bread
 Sour dough
 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

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 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:
 animal protein
 dairy
 Vegetables
o Sweet fillings
 cheese
 chocolate
 cream
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 cream
 custard
 fresh or crystallised fruit and fruit purées
 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 icings
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.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 An industry workplace
 A simulated industry environment, such as a training kitchen servicing customer.

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Assessment must ensure access to:
 Fixtures and large equipment:
o commercial grade work benches (1.5 m/person)
o commercial:
 blenders and food mills
 food processors
 planetary mixers
o commercial ovens with trays (one per two persons)
o commercial refrigeration facilities:
 cool room
 freezer
 fridge
o designated storage areas for dry goods and perishable
o double sink
o marble slab or bench
o microwave
o storage facilities:
 shelving
 trays
 Small equipment:
o baking sheets
o beaters
o cake tins and moulds:
 fixed base in a range of shapes
 loose bottom
 muffin tins
o containers for hot and cold food

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o cutting boards
o food handler gloves
o graters
o knives:
 cake knife
o pastry cutters and shapes
o measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
o moulds, shapes, and cutters
o oven mitts
o piping bags and attachments
o proofer
o range of saucepans and pots for small and large production
o scales
o sets of stainless-steel bowls
o service-ware:
 cutlery and serving utensils
 platters, dishes, and bowls
 serving tongs and trowels
o silicon mats
o spatulas
o spoons:
 ladles in a variety of sizes
 wooden spoons
 large plain and slotted metal spoons

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o whisks:
 fine stainless-steel wire
 coarse stainless-steel wire
o wire cooling racks
 Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
 Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering,

monitoring, and maintaining stock
o mise en place lists, menus, standard recipes, and recipes for special dietary
requirements
o ordering and docketing paperwork
o food safety plans
o guidelines relating to food disposal, storage, and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
 Diverse and comprehensive range of perishable food supplies for cakes, pastries, and
breads
 Industry-realistic ratios of kitchen staff to customers; these can be:

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o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within a
training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
 Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial

Cookery to assess this unit as part of a Certificate III in Commercial Cookery or
Certificate IV in Commercial Cookery qualification; and
 Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?

q=68c40a93-e51d-4e0f-bc06-899dff092694
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1. Select ingredients
1.1. Confirm food production requirements from standard recipes
1.2. Calculate ingredient amounts according to requirements
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements
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1.1 – Confirm food production requirements from food preparation list and
standard recipes
By the end of this chapter, the learner should be able to:
 Identify relevant information such as ingredients and equipment in recipes.
Introduction
Commercial kitchens are often required to procedure cakes, pastries and breads from recipes. This unit
describes the skills needed to do this, including selecting, preparing and portioning ingredients,
following recipes, decorating the products and storing food. This may take place in restaurants, hotels
or patisseries.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
Historical and cultural origins

It is important to know the historical and cultural origins of dishes you make. Bread has always been one
of mankind’s main food sources, allowing the development of towns, leading to a wide variety. Modern
sliced bread as we know it began to be produced in 1928. Innovations like machinery and chemicals
have allowed the production of bread to significantly speed up. It is still eaten around the world in
various forms every day.
Cakes were first developed in Ancient Greece, with the word coming from the Norse word Kaka.
Variations of cake that were developed in France and Germany include the gateau and torte. Central
Europe specialised in the baba and Easter kulich. However, cakes haven’t spread far beyond non-English
speaking areas outside of Europe. The invention of baking powder in the 19th century it far easier to
produce cakes widely and cheaply. They remain popular in Western culture, particularly to celebrate
special occasions like birthdays, Christmas and weddings.
Pastries as we know them were first developed by the

Ancient Romans from a mixture of flour and water dough. In
the 14th century, British bakers began making raised hot
water crust, which is continued in pork pies today. Puff
pastry was created in France in the 17th century, opening the
door for more ornamental pastries which became associated
with fine dining. Many modern recipes can be traced back to
France during this period.
(Sources:
http://www.greatbritishchefs.com/features/history-of-
pastry)
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Food production requirements

In order to properly prepare food, you will need to understand the production requirements. This
includes the food preparation list and the requirements of the recipe.
Food production lists may include information such as:

 The cakes, pastries or bread that are required:
These could change daily, so ensure you confirm the
current needs
 Quantity: You will often need to prepare more than

one of a particular food item at a time; this informs
you how many and therefore how many sets of
ingredients you will need
 Recipes to be followed: The same food items can be

prepared in different ways by following different
recipes; this should specify which recipe needs to be
used
 Time for completion: In commercial environments

like kitchens or restaurants, you will often have a set
completion time which will allow you to calculate
when you should start preparing it.
When calculating the time, you should consider everything that you will have to do before the product
is served or dispatched. In addition to cooking time, you will need to think about how long it will take to
mix the ingredients and present it.
Recipes are instructions for preparing a particular food item. It will include the ingredients that are
required and the processes that are required to make the food item.
When you access the recipe, you will need to identify the food that is required and any baking or
cooking equipment.
For example, the ingredients in a recipe for white bread:

 500g strong white flour, plus extra for dusting
 2 tsp salt
 7g sachet fast action yeast
 3 tbsp olive oil
 300ml water.
(Source: http://www.bbcgoodfood.com/recipes/2060/easy-white-bread)
Note that ingredient recipes often abbreviate measurements: g for grams, tsp for teaspoon and tbs for
tablespoon.
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Some recipes will list necessary equipment separately, while others will include it in the text.
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Reading the bread recipe, you can identify phrases such as:
 Mix the flour, salt and yeast in a large bowl
 Place it in a lightly oiled bowl
 Line a baking tray with baking parchment
 Heat oven to 220C.
Therefore, you can identify what will be needed to prepare the food.
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Activity 1A
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1.2 – Calculate ingredient amounts according to requirements

 Perform multiplication and division of ingredients to calculate desired amount.
Calculating ingredient amounts

Recipes are designed to yield a specific amount of food; you may therefore need to adjust the
ingredients to meet your own requirements. For example, the recipe in the previous chapter was
intended to produce one load. Imagine you are required to produce three loaves. Since this is three
times the amount of the intended recipe, you would triple all of ingredients.
Therefore, to have enough for three loaves using the previous recipe, you would require:
 1500g strong white flour
 6 tsp salt
 21g sachet fast-acting yeast
 900ml water.
Some calculations may be more complex. For example, if you have recipe that prepares two loaves of
bread and you need three, you would need to multiply all the ingredients by 3/2, which is equivalent to
1.5.
Similarly, you can also divide ingredients when you need a recipe that is smaller than the one you have.
If the recipe produces two loaves and you only need one, you should halve all of the measurements to
produce the correct amount of ingredients.
Note that this rule of scaling up doesn’t always hold true for a single food item. For example, if you want
to produce a loaf that is twice as big as the loaf in the recipe, doubling the ingredients may not have the
desired effect. You will have to adjust to recipe, including the cooking time and methods.
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Activity 1B
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1.3 – Identify and select ingredients from stores according to recipe, quality,
freshness and stock rotation requirements
 Find and select appropriate quantity of ingredients from stores
 Make decisions regarding quality, freshness and stock rotation.
Selecting ingredients
When preparing products, you may need to select the appropriate ingredients from your organisation’s
stores. Use the recipe to guide how much you will need, although measuring isn’t usually done it the
stores; it is better to take a bag or container and measure in out at your hygienic workstation. Make
sure you get enough to prevent multiple trips, which may affect your work schedule; it is better to select
too much than too little.
When looking for ingredients, you may need to make judgement calls on whether the ingredients in the
stores are close enough to your requirements.
Quality
Food quality can be both subjective and objective. Certain suppliers will have higher standards for their
ingredients, which is intended to produce a more satisfying food product; for example, free-range eggs
are usually considered superior quality to factory ones. You will need to ensure the ingredients that you
choose are of sufficient quality for the customer or clients.
Objective ways to ensure quality including making sure the ingredient hasn’t been contaminated or
passed its use-by date. For fruit, check if the ingredients are damaged. If the ingredient is damaged or
contaminated, your organisation procedures will likely suggest you throw it away.
Freshness
You will need to ensure that all ingredients you use are of sufficient freshness. Many ingredients in
packaging or boxes will have an expiry date printed on it which you should follow; don’t risk using out-
of-date ingredients even if they appear alright.
The methods of checking freshness of ingredients without dates printed on.
Ingredient Checking freshness
Eggs Place the egg in a bowl of water; fresh ones will sink while others will float
Milk Strange smell or taste
Fruit Discolouration
Butter Check for lighter colouring inside the butter, as well as a rancid smell
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Some people are better at identifying freshness by taste and smell than others; if in doubt, ask another
person’s opinion. Do not use it if there is any doubt.
Stock rotation
Stock rotation is the principle of organising products so that the ones with the closest expiration dates
are used soonest.
Imagine if you always used the ingredients with the furthest away expiration date. While it was being
used, others with closer ones would go out of date and would have to be thrown away to protect the
health of the customers. This would waste money, products and storage space.
By rotating items, you can ensure that the oldest items are always the next one to be used. It is
important to have a system for this. One practical way of doing this is placing the oldest items nearest to
the entrance of the store; this way, you will automatically reach for that one. You can then bring older
ones forward to fill the gap.
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Activity 1C
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2. Select, prepare and use equipment

2.1. Select type and size of equipment suitable to requirements
2.2. Safely assemble and ensure cleanliness of equipment before use
2.3. Use equipment safely and hygienically according to manufacturer instructions

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2.1 – Select type and size of equipment suitable to requirements

 Choose from a range of equipment that meets the needs of the recipe.
Equipment
You may need a range of equipment to cook bread, cake or pastries. Identifying equipment from a
recipe was covered in Chapter 1.1.
Once you know what you need, you will need to ensure it is present in your work area. You may also
have a range of possible types and sizes of equipment, in which case you will need to make choices
about which are most suitable.
Cooking equipment may include:

 Oven
 Stove/hob
 Pots
 Pans
 Chopping board
 Bowls
 Baking trays
 Cooking utensils, such as:
o a range of knives
o spatulas
o whisks
o spoons.
To select the correct size or type, you will need to examine the purpose they are being used for in the
recipe. For example, how much ingredients or mixtures are bowls required to hold? Do they need to be
made of a specific material? Are the ones available to you undamaged or in good condition?
For larger pieces of equipment like the oven, consider whether it can contain all the required baking at
once. If it can’t, you may need to stagger production or use multiple ovens.
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Activity 2A
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2.2 – Safely assemble and ensure cleanliness of equipment before use
2.3 – Use equipment safely and hygienically according to manufacturer

instructions
 Follow manufacturer’s instructions to safely assemble equipment
 Clean equipment using appropriate cleaning equipment to the required standard
 Maintain equipment throughout use.
Safety
In order to safely assemble equipment in your workplace, you should read the manufacturer’s
instructions, which are usually provided with the equipment. These will specify any safety concerns such
as heavy loads, sharp edges or electricity.
If you require assistance from another person, you should

ensure that you ask them, even if it means waiting. Do not
attempt tasks on your own that were intended for two or
more people, as this will dramatically increase the risk of
injury.
Make sure you are properly trained in all equipment that you
intend to use. As a professional chef, you will likely be familiar
with most common kitchen equipment; however if you are
required to use unfamiliar pieces, take time to read the
instructions or ask for guidance.
Cleanliness of equipment
Before using equipment, you should ensure they are suitably clean. Each organisation will have different
cleaning protocols which you should follow. In general, you should ensure that there are no visible
stains or marks and that steps have been taken to ensure they are hygienic.
Cleaning materials and equipment may include:

 Cleaning cloths
 Commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 Dustpans and brooms
 Garbage bins and bags
 Hand towel dispenser and hand towels
 Mops and buckets

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 Separate hand basin and antiseptic liquid soap dispenser for hand washing
 Sponges, brushes and scourers
 Tea towels.
Most utensils, bowls and trays are washed in sinks using hot, soapy water. They are often left to soak in
order to remove stains. Other larger equipment are may require cleaning on the outside or inside.
When cleaning equipment, you should ensure:

 Your hands are clean
 You are wearing clean, hygienic clothing which is suitable for your workplace
 Any cleaning equipment you are using (e.g. cloths) are also fresh.
Use of equipment
You should ensure that you continue to use equipment safely and hygienically throughout this process.
This means monitoring the changing conditions; if there is an accident in your cooking area or the
equipment becomes dirty, you may need to stop cooking until you can rectify the situation. In this
example, that would mean cleaning up after the accident (and ensuring it won’t happen again) or
cleaning the equipment to a suitable standard.
As mentioned earlier, ensure you follow all of the manufacturer’s instructions during use. It is important
that you know how to operate the equipment before starting to use it; attempting to ‘learn as you go
along’ can have serious consequences with larger pieces of equipment.
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Activity 2B
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3. Portion and prepare ingredients

3.1. Sort and assemble ingredients according to food production sequencing
3.2. Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes,
pastries and breads required
3.3. Prepare yeast-based dough to correct consistency and shape, according to standard recipes
3.4. Minimise waste to maximise profitability of cakes, pastries and breads produced
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3.1 – Sort and assemble ingredients according to food production sequencing

 Identify the food production sequence
 Arrange ingredients according to it.
Ingredients
In Chapter 1.4, we covered selecting the appropriate ingredients from stores. Before cooking, you still
need to sort and assemble the ingredients. Sometimes when cooking, you need to add ingredients in
quick succession; imagine if you reach one of these points and can’t find the ingredient you need
anywhere. This is known as mise en place (or ‘set in place’) which is what your ingredients and
equipment should be before you start cooking.
This includes:
 Measuring ingredients
 Chopping or preparing ingredients
 Equipment is on hand.
This is an essential part of being a professional chef. It will make you more organised and reduce the
chance of mistakes or wasting time. You will also be able to follow the recipe more closely.
For example, in the bread recipe from the first chapter:

 The flour, salt and yeast were all mixed together straight away
 Oil and water were added a short time after
 More water could be added if required later on.
Therefore, you would need to ensure that you had access to correct
quantities of flour, salt and yeast straight away. (You could take the
additional measures of weighing out the correct amounts beforehand
to save time during cooking.) In addition, you would need oil and water
on hand for later, so they should be placed reasonably close, but not so
close that they disrupt the process. You will also need more water in
case the dough is stiff.
(Source: http://www.thekitchn.com/basic-technique-mise-en-place-
77788)
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Activity 3A
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3.2 – Weigh and measure wet and dry ingredients according to the recipe and
quantity of cakes, pastries and breads required
 Determine the suitable way to weigh or measure ingredients
 Weigh and measure ingredients with suitable accuracy.
Weighing and measuring ingredients

In order to produce a product of the suitable quality, you will need to follow the weights and
measurements specified in the recipe.
The weights and measurements in the bread recipe were:

 500g strong white flour, plus extra for dusting
 2 tsp salt
 7g sachet fast action yeast
 300ml water.
To measure this, you may need:

 Weighing scales
 Teaspoons and tablespoons
 Measurement jug.
When using electronic weighing scales, you will need to ensure

that the scales read zero when the bowl is on; this way, its weight won’t contribute towards the
measurement. (The same applies to balance scales.) It should also be done on a flat, even surface to get
an accurate reading. Watch the weight as you add or remove ingredients; you may have to make
smaller adjustments towards the end to reach the desired weight.
Spoons are used for weighing much smaller quantities. Make sure you know the difference between
teaspoons (which holds about 5ml) and tablespoons (which holds 15ml). You will often need to do this
several times; be careful to fill them slowly and don’t spill any as you pour them into the bowl.
When measuring liquids, pour an estimation of the desired amount into a measuring jug, keeping an eye
on the numbers. When you think you’ve got the desired amount, place it on a flat surface and double
check; it may be higher or lower than you initially thought. Either pour some out or add some more until
you reach the desired amount.
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Activity 3B
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3.3 – Prepare yeast-based dough to correct consistency and shape, according to

standard recipes
 Follow instructions to prepare dough to specifications.
Preparing dough
Preparing dough properly is essential to making cakes, breads and other bread-based food items. It
occurs due to the process of yeast fermentation in which yeast and bacteria cause carbohydrates to
become carbon dioxide. The bubbles of this cause the dough to rise, or ‘leaven’. This is the same
process used to make beer, which explains why dough smells like it.
The basic steps of preparing dough are:

 Mixing the correct amount of flour with the yeast
 Stirring it to evenly distribute the yeast
 Adding warm (but not too warm) liquid and melted butter simultaneously
 Beating the mixture either with an electric whisk or by hand
 Ensuring all parts of the flour are equally mixed
 Kneading the dough.
Source: http://www.bhg.com/recipes/how-to/bake/how-to-make-bread-dough/
Stirring mixtures
Stirring is a common technique used to combine ingredients and also
achieve an appropriate consistency and texture. It is usually done when
they are in a bowl using a wooden spoon or whisk which is moved in a
circular motion. The speed you will use will depend on the type of
ingredients being mixed. Make sure that whatever you’re using to stir is
reaching the bottom and corners of the container; metal spoons are bad
for this which can lead to unmixed pockets or ingredients that burn.
Aeration is the process of adding air to a mixture, making it lighter and

fluffier.
Aeration can be:

 Biological (e.g. yeast )
 Chemical (e.g. baking powder).
 Mechanical (e.g. whisking and beating)
 Physical (e.g. lamination, steam )

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 Combinations of any of the above.
For example, Danish pastries achieve their texture through a combination of yeast and lamination. The
pastry is lifted as butter is physically transformed to steam while the yeast simultaneously causes the
dough to soften and rise.
(Source: http://www.pillsburybaking.com/bakers-corner/baking-basics/preparation/glossary-of-baking-
terms, http://www.bakingmatters.co.uk/aeration.php)
Kneading
Kneading is the process of manipulating dough to prepare it for baking. If it isn’t kneaded enough, it
won’t be able to rise.
It is usually performed by hand on a clean surface which has been sprinkled with flour to prevent
sticking. Gather the dough together into a ball and ‘punch’ it away from you using the heel of your hand.
Rotate the dough and continue doing this until it begins feeling springy. Then fold the dough and squash
it down to lock in air; this part often requires at least ten minutes (although varies according to recipe.)
You will need to stop when the dough is shiny and smooth, with an elastic feel to it. There shouldn’t be
any lumps or sticky parts. You can test whether it is done but rolling it into a ball and dropping it onto
the work surface; it should keep the shape. It should also spring back when poked. The dough should
then be left to rise for ten minutes.
(Source: http://allrecipes.com/video/36/how-to-knead-dough/)
Rolling
Rolling is used to make pastry flat and even. Like kneading, sprinkle the work surface with flour to
prevent it from sticking (however too much will make it dry.) Make grooves on the pastry with the pin
before rolling. This is used to initially flatten to pastry to about twice its size.
Begin rolling it gently, turning it regularly. Turn it by 90° occasionally to maintain a consistent shape. If
you are putting it into a tin straight away, remember that the top side of the pastry is the best one, so
place it with that side down.
(Source: http://www.bbcgoodfood.com/videos/techniques/how-roll-pastry)
Consistency of dough
Dough consistency depends on the hydration rate (the ratio of liquids to solids). Too much water and it
will become soft or mushy; too little liquids and it will be hard and brittle once baked. The dough should
be sticky and firm; if it doesn’t stick to your hands, it will require more water. Keep adding flour and
water until you achieve the correct consistency.
The best way to learn the correct consistency for a particular recipe and the methods for achieving it is
to try it repeatedly. For example, some types of flour will add more dryness than others.
Shape of dough
After dough has been kneaded and left to rest, it can be moulded into various shapes according to the
recipe’s specifications.
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Dough can be shaped into:

 Loaves: This is done by squashing it into an oval shape which fits the pan or rolling it
into a Swiss-roll with the seam down in the pan
 Baguettes: The dough is rolled into an oblong and rolled up length-ways, (with a width
of 4-5 inches) then placed in an appropriately sized pan
 Bread rolls: The dough is pushed down into a rounded shape and pressure is applied to
the centre. It is then flipped and smoothed over so it is as round as possible
 Flatbreads: The dough is flattened with a rolling pin or your hands, depending on the
desired thickness.
When shaping the dough, slashes are often added to the top so carbon dioxide can escape and give the
finished product a more even shape. These may also be a desired visual element, for example with hot
cross buns.
(Source: http://www.recipetips.com/kitchen-tips/t--1120/creating-bread-shapes.asp)
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Activity 3C
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3.4 – Minimise waste to maximise profitability of cakes, pastries and breads

produced
 Measure ingredients to minimise food waste
 Reduce overheads and lost time in the workplace.
Minimising waste
It is a basic fact of food production that the more waste generated, the less profitable the end product
will be. Creating enough mixture to make four cakes when you only need one would be hugely wasteful,
and may even cost the organisation rather than making them money. Therefore, you need to take steps
to minimise waste while preparing food.
Waste may be:

 Ingredients
 Overheads
 Time of employees.
Measuring ingredients carefully

You should know how much food you are required to bake before you start producing. This will allow
you to carefully measure out the amounts needed. Use the measuring techniques described in Chapter
3.2 to ensure that you don’t prepare too much (or that if you do, it can easily be returned to its
packaging.)
One key area where you can make savings is calculating how much batter will be required for a given
project. Some recipes will explain; however there may be situations where you don’t have instructions
(e.g. customising a recipe, using different size pans.) In these situations, pour water into the empty pan
to calculate how much it holds. For pans that or only one or two inches deep, you should halve the
result. For example, if it holds 2 litres of water, you will need one litre of batter. However, for deeper
pans, you should calculate two-thirds of the quantity. Therefore, if the pan holds three litres of water,
you will require two litres of batter.
(Source: http://fatdaddios.com/inspiration/how-much-batter-do-i-need)
Minimising overheads
Besides ingredients, overheads also constitute expenses.
Overheads may include:

 Lighting
 Electricity
 Water
 Equipment.
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You can minimise these by following common-sense work practices, such as turning equipment off
when they’re not in use and not leaving taps running. You should take care of equipment too, as
replacing it can be expensive. Make sure it doesn’t burn and that they are promptly washed up.
Scheduling
Wages are another major source of costs for organisations. If a task that normally takes you an hour
suddenly takes you two hours, the product will be much less profitable.) Note that delays could be due
to factors outside or inside of your control. For those inside, you should try and minimise them by being
prepared and planning ahead. Know what you will do and when, then consider anything that could
derail this plan. For example, other people may have booked the cooking area or the equipment you
require has been left dirty. By planning ahead, you can reduce the time not spent productively.
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Activity 3D
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4. Cook cakes, pastries, breads

4.1. Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve
desired product characteristics
4.2. Follow standard recipes and make food quality adjustments within scope of responsibility
4.3. Select baking conditions, required oven temperature and bake cakes, pastries and breads
4.4. Cool in appropriate conditions to retain optimum freshness and product characteristics
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4.1 – Use cookery methods for cakes, pastries and breads and sweet and
savoury fillings to achieve desired product characteristics
 Know the characteristics of various cakes, pastries and breads
 Use appropriate cooking methods to achieve them to a suitable standards.
Cakes, pastries and breads

It is important to be familiar with the cakes, pastries and breads that you may be required to make.
Information products that are relevant to your organisation may be communicated in recipe books or
protocols. You should ensure that your products meet the organisation’s specifications rather than
generic standards.
You may have to be aware of characteristics of different products such as:

 Appearance: How the product visually looks, including icing, decoration and
presentation
 Colour: This may be either natural from baking (varying from yellowish to dark brown)
or modified by decorations and icing
 Consistency: A product’s substance or viscosity (how thick or sticky it is)
 Moisture content: The amount of moisture in the mixture when it is tasted
 Shape: It’s structure, which is closely linked with appearance
 Taste: The flavour of a product, e.g. chocolatey, fruity, sweet, bitter
 Texture: How the product feels, e.g. spongy, flaky, dense, light.
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Cakes
Cake Image Description
Foam Based sponge A firm, aerated cake
Cold set cake and mousse A cake with air bubbles and a
cake light, fluffy texture
Friands A French word meaning

dainty; often flavoured with
nuts, fruit or chocolate
Fruit cake A cake involving fruit, nuts

and often brandy
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Genoise sponge A sponge cake using air to

give it volume. It has a dry
texture and is often served
with syrup or frosting
Madeira cake A firm, light-textured cake

which is often flavoured with
lemon
Meringues Light, airy desserts which are

made using whipped egg
Vacherin
whites, sugar, and various
flavourings, giving them a
crispy texture
Tipped with ice cream or

cream and garnished with
fresh fruit
Oil based Desserts which are like

cupcakes although they rarely
have frosting; common
flavours include chocolate
chip and blueberry
Swiss roll emulsified sponge A sponge cake which is rolled

around cream, jam or fruit
(Images sources: http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm,

https://washoku.guide/recipe/1311336)
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Pastry
Pastry Image Description
Choux pastry Pastry that is leavened

(risen) by steam rather than
baking powder. It is used
for making light pastries like
éclairs and beignets
Cup cakes butter base Butter based cup cake is a

small butter based cake
topped with icing and then
decorated for special
occasions
This Photo by Unknown Author is

licensed under CC BY
Paris Breasts Choux pastry piped in a
circular ring topped with
flakes almonds bakes and
than filled with custard and
cream ,dusted with icing
sugar
Puff pastry Laminated dough that is

used in a variety of recipes;
the butter between each
layer turns to steam which
leaves gaps
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Focaccia bread
Short crust Pastry which is used as the

base of tarts, pies or
quiches. It is known as short
pastry because the fats in
the mixture shorten the
strands of gluten, giving it
the crumbly texture
Sweet pastry A pastry also used for the

base of tarts, pies or
quiches but with a less
crumbly texture
Millefeuille A layered pastry with a

sweet filling, such as apple,
cheese or cream.
Quiche Quiche Lorraine is a French

tart with a filling made of
cream, eggs, and bacon or
ham, in an open pastry
case.
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Quiche Florentine Quiche Florentine is a

quiche that includes spinach
as a main ingredient. The
word Florentine refers to
Florence, Italy,
Sweet and savoury breads
Bread Image Description
Baguette A thin French bread which is

usually at least two feet long with
a hard crust and is made from
lean dough
Bath or fruit bun A sweet bun made from yeast-

leavened dough topped with
crushed sugar. The name comes
from the candied fruit which is
often enclosed inside
Bread rolls Loafs of bread which are

characterised by their small,
round shape. They can be used as
a type of sandwich or eaten alone
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Unleavened breads Bread that hasn’t risen due to a

lack of raising agent, generally
leaving them flat
Cookery methods
You should follow the recipe for each product and use the cooking techniques as appropriate. For
example, in the bread recipe you will be required to knead, mould and mix the ingredients. (Other
methods are included through the Learner Guide where they are most relevant.)
Adding fats and liquids to dry ingredients

Dry and liquid ingredients can cause problems when mixed together. If not done correctly, the mixture
won’t be uniformly distributed. In general, try to avoid adding dry ingredients to wet as they won’t mix
well.
In the two-bowl method, dry and wet ingredients (including fats) are mixed thoroughly in separate
bowls. A well is then made in the centre of the dry ingredients and the liquids are gradually introduced.
The dry ingredients are then folded over it to prevent over-mixing.
For recipes where finer crumbs are required, such as cakes, the creaming method is used. Solid fats are
creamed with sugar to allow air in.
(Source: http://cooking.stackexchange.com/questions/2664/order-of-combining-wet-and-dry-
ingredients-when-baking)
Whisking
Whisking is used to incorporate air into a mixture. The correct way to hold a whisky is how you would a
pencil; this allows air in and prevents your arm from getting tired. Use a motion so it moves from the
bottom of the bowl to the top (it helps to hold the bowl slightly on its side.)
(Source: https://www.saltedtv.com/skills/how-to-whisk-by-rose-lawrence)
Folding
Folding is a technique to produce layered crispy pastry. Prepare the dough by rolling it out and
determine how many folds you want. Common methods are three or four fold. Ensure the edges of the
dough remain square when folding and the areas where layers meet aren’t on the edge, as this could
cause them to rupture when rolled.
(Source: https://www.youtube.com/watch?v=MVQB_PqIBzA)
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Activity 4A
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4.2 – Follow standard recipes and make food quality adjustments within scope
of responsibility
 Accurately follow all aspects of recipes
 Make food quality adjustments where required and authorised, which may include:
o changing recipe
o changing cooking time
o changing heat.
Following recipes
As has been emphasised through the Learner Guide, you should follow recipes whenever possible. They
have been tested and proved to produce the desired results.
To do this, you should read through the recipe thoroughly before you begin and check you understand
it. Then make sure that you have everything you need for it. While cooking, you should continue to read
the instructions clearly at each step.
Pay attention to:

 What ingredients are involved and the quantities
 What you are required to do with them
 When you need to do this.
To make recipes easier to follow, you could consciously break down each instruction that is given. For
example, the bread recipe states that you should: “Mix the flour, salt and yeast in a large bowl.”
Therefore, you know you will need to have those ingredients and a bowl big enough to hold them ready.
You will need to mix them together, using techniques you have learnt to ensure they are evenly
distributed. Since there are no time restrictions, you should do this until they are suitable blended.
Food quality adjustments

When working within a kitchen, you will often have responsibility to make adjustments, although these
will determine based on your role. Make sure you understand when you are allowed to do this.
Adjustments may include changes to the recipe and cooking conditions (e.g. time, heat). You will have
to
Food quality adjustments must involve consideration of factors relating to:

 Ratio of wet to dry ingredients
 Taste
 Temperature
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 Texture.
Activity 4B
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4.3 – Select baking conditions, required oven temperature and bake cakes,
pastries and breads
 Select cooking time for cakes, pastries and breads
 Heat the oven to the required temperature
 Leave the baking for the appropriate amount of time.
Baking conditions
When baking, you will need to be sure the baking conditions are suitable for the product you are
making. The main baking condition is temperature.
Oven temperature
When baking, it is important that the ingredients are kept at a certain temperature for a specific
amount of time. This is to ensure that the ingredients have reacted properly and it is safe to eat.
The temperature required will depend on the type of ingredients you use. For example, leaner breads
tend to be baked at 400-425 °C, whereas richer breads (those made with fats and eggs) are typically
baked at 350 °C. The amount of sugar used will also make a difference.
To determine the oven temperature, you should always consult the recipe. The bread recipe
(http://www.bbcgoodfood.com/recipes/2060/easy-white-bread) requires it to be baked at 220°C. You
should preheat the oven so that it is at the required temperature when you need to start baking. (Some
ovens have a light to represent when it is fully heated.)
Baking temperature and cooking times will depend on:

 The size of the food
 The fillings contained
 Desired texture of the product.
Note that certain fillings may require higher temperatures to cook properly.
Cooking time
The cooking time will be specified in the recipe. Note that although the recipe above gives a time (25-30
minutes), it also lists certain conditions that will help you to determine the correct time; in this case, it
needs to be golden brown and sound hollow when tapped underneath. These will help you to correct if
there is some issue with the ingredients or equipment which mean the product is taking longer or
shorter to cook.
If there is a transparent panel in the oven, use it to observe the product occasionally during cooking.
Look for signs that it is getting overdone, including burning or blackening and an unpleasant smell.
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Ways to identify that a cake is done include:

 It pulling away slightly from the edge of the pan
 It feels springy and bouncy to the touch
 When a cake tester (e.g. a skewer or a toothpick) is pressed into it, it comes away
clean, showing the cake isn’t gooey inside
 An internal thermometer indicates it is around 100 °C inside.
(Source: http://www.thekitchn.com/how-to-tell-when-cake-is-done-98927)
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Activity 4C
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4.4 – Cool in appropriate conditions to retain optimum freshness and product

characteristics
 Use equipment to cool food in an appropriate manner
 Consider how best to retain freshness and other characteristics.
Cooling food
Once food is cooked to the appropriate level, it will need to be left to cool. This ensures the cooking
process finishes and retains its desired quality.
Cooling food may require equipment such as:

 Oven gloves
 Cooling rack.
Cooling racks are designed to give food products a place to cool down
without burning or marking any surfaces. They can be placed on the
racks straight out of the oven as they are raised. If they are wire, air is
able to circulate to all parts of the pan, preventing overbaking.
When food items are cooling, bear in mind they will still be hot. This
means you will need to take care when doing other activities in the
cooking area (such as washing up) with them nearby; try to place
them somewhere that you won’t accidently touch.
Sometimes you will need to remove the baked goods from the pan as
soon as they are out of the oven; in these cases, wire racks provide
convenient spots to place them. This also prevents condensation
caused by steam being trapped in the edges of the pan.
Removing food from oven

When the food has been cooked for an appropriate amount of time (or other conditions have been
reached), you will need to remove food from the oven. Stand back as you open it; steam and hot air will
often rush out initially.
Once it is safe, use heatproof oven gloves to remove the tray from the oven. When moving hot objects,
always plan your journey (e.g. where you will put it, where you will walk). This minimises risks, such as
walking into someone or not having anywhere to put the pan.
The cooling time will vary depending on the item being baked. You should wait for some foods,
particularly breads, to cool completely while others can be served warm. Read the recipe to identify the
suggested cooling time and any particular conditions. The recipe may also mention whether the food
should be removed from the pan immediately or left in.
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Activity 4D
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5. Decorate, present and store cakes pastries and breads

5.1. Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and
decorations, according to standard recipes
5.2. Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
5.3. Use suitable service-ware to present cakes, pastries and breads according to
organisational standards.
5.4. Display and store cakes, pastries, breads and reusable by-products in appropriate conditions
to retain optimum freshness and product characteristics.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives
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5.1 – Enhance appearance and taste of cakes, pastries and breads using suitable
fillings, icings and decorations, according to standard recipes
 Use fillings, icings and decorations according to recipes
 Ensure that the enhancements improve taste and appearance of the product.
Fillings
Fillings are used to enhance the taste and appearance of various food items. They may be either savoury
or sweet. Like the ingredients for the product, you should ensure that the fillings are of good quality and
will enhance the taste or appearance. Therefore, you will need to pay attention to use-by dates and
other aesthetic problems.
Savoury fillings may include:

 Bacon
 Cheese
 Fish
 Ham
 Meat
 Poultry
 Vegetable.
Sweet fillings may include:

 Chocolate
 Cream
 Custard
 Fresh or crystallised fruit and fruit purées
 Meringue
 Whole or crushed nuts.
You may need to perform various processes to the fillings before using them, such as chopping, cooking,
deboning or frying.
Icing
Icing is a sugary coating which is used to glaze food items, making them more visually appealing. It
comes in a range of different colours and textures. Food dye is used to change the colour. Other
P a g e | 65
ingredients such as butter, water, fruit juices, cream cheese and egg whites can be used to produce
different types of icing.
(Source: http://www.bbc.co.uk/food/icing)
Piping
When decorating mixtures are carefully applies to products from a bag, it is known as piping. Commonly
used ingredients are melted chocolate, icing, whipped cream and buttercream. The nozzle on the pastry
bag will determine what shape the mixture comes out as. The pastry bag should be gently squeezed
from the top; the length and direction of the squeeze can be used to create various patterns. For
example, shells can be created through short, sharp squeezes. Try to keep consistent so the piping is the
same size throughout.
Decorations
Decorations may include:
 Chocolate
 Coloured and flavoured sugar
 Fresh, preserved or crystallised fruits
 Fruit purées
 Glazes
 Icings
 Jellies
 Sprinkled icing sugar
 Whole or crushed nuts
 Edible or non-edible figures, such as the bride and groom on wedding cakes
 Ribbons
 Knife cuts.
Decorations may be based on the intended purpose of the product, such as a cake for a particular event
or the creator’s individual taste.
Pastry decorations can be stuck on using egg wash (a mixture of beaten eggs, sometimes mixed with
water.)
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Activity 5A
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5.2 – Apply icing to ensure a smooth and seamless finish

 Apply icing using appropriate equipment
 Calculate quantity of icing required and distribute accordingly
 Ensure it has a smooth, seamless finish.
Applying icing
Icing may be applied either on top of a cake or between the layers. It is important that it has a smooth,
seamless finish in order to make it appealing. It may help to let the cake sit for several hours before
frosting to improve the result.
Before starting, ensure you have the offset spatula which should be
present in most kitchens. (It is also known as the straight spatula.) It has a
flat, wide blade for spreading icing.
Place the amount of icing designated by the recipe on the top of the
cake. (If the icing is meant to cover the entire cake, use a third each on
the top, bottom and sides.) Place the icing in the middle and use the
spatula to spread it outwards as this prevents crumbs.
Use smooth movements to evenly distribute the icing. Ensure there is

always plenty of icing on the spatula so that it doesn’t damage the cake; this particularly applies when
doing the sides.
Icing finish
It will be difficult to achieve a good icing finish to start with. However, you should put in practice as it
significantly improves the cake’s visual appeal.
You can improve the finish on a cake by:

 Placing it on a turntable so you don’t have to rotate it by hand
 Warming a spatula under hot water first
 Putting too much icing on rather than too little; excess can always be removed
 Filling all the gaps
 Cleaning your work area of crumbs beforehand so they don’t stick to cake
 Carefully cutting away any excess icing with a knife and smoothing over the gaps.
(Source: http://baking.about.com/od/frostingsandicings/ss/sbsfrostacake.htm#step1,
http://www.bbcgoodfood.com/videos/techniques/how-cover-cake-fondant-icing)
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Activity 5B
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5.3 – Visually evaluate cakes, pastries and breads and adjust presentation
before displaying
5.4 – Use suitable service-ware to attractively present cakes, pastries and

breads according to organisational standards
 Adjust presentation of cakes, pastries and breads. This may include:
o accompaniments and garnishes
o plating food
o drips and spills
 Choose appropriate service-ware and present the food items using them.
Evaluate food products

It is important that the finished result is as presentable as possible; although this won’t affect the taste
or quality, customers may place strong emphasis how it looks.
Once you have finished producing the cake, pastry or bread, you will need to visually evaluate it. This
means identifying any visual imperfections or factors which reduce its appeal.
Adjusting presentation may involve:

 Accompaniments and garnishes to maximise visual appeal:
o balance
o colour
o contrast
 Plated food for practicality of:
o customer consumption
o service
 Wiping drips and spills.
Garnishes
Food that doesn’t contribute much to the taste but makes the dish look more attractive is known as
garnish. Typical examples include nuts, berries, flowers and mint leaves. Be sparing with them as a little
can improve the look but too much can make the dish look confusing. Also consider how the customer
would eat them. For example, nuts would be impractical to eat with only a fork.
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Colour
It is said that we eat first with our eyes, and one of the most important aspects of this is colour.
Consider adding items to the cake, pastry or bread that contrast well with it; otherwise it can look dull
and monochrome. For example, bright red berries will stand out on a dark brown cake. See the list of
decorations in Chapter 5.1 for more ideas on items that could be used to liven dishes up.
Plated food
In restaurants, food is plated up to be served to customers. You should ensure it looks as good on there
as it does on display (or as advertised on a menu.) However, some food products can be made more
interesting when served in bowls or other containers. Consider which would be easiest. For example,
runny foods like custard are easier to eat from a bowl.
Remember make sure the plate is of a suitable size; if the plate is too large, it will make the food look
small while if the plate is too small, the food risks falling off. Also, ensure the food isn’t too tall that it
will fall over while it is being taken to a table; for this reason, slices of cake are usually laid sideways
rather than upright.
(Source: https://www.craftsy.com/blog/2014/05/how-to-plate-desserts/)
Service-ware
Service-ware is any equipment that is used to display or serve cakes and pastries. Each organisation will
have their own standards for which should be used. You should be aware of these and follow them
whenever possible; this may require ensuring the required quantity is properly cleaned.
Service-ware may include:

 Plates
 Bowls
 Stands
 Cutlery, including:
o knives
o forks
o spoons.
Cake stands are often used to display products in attractive, easily accessible ways. They may be a one,
two or three ties.
You may have to consider:

 The size of the bread/pastries
 The variety of pastries
 The area they will be displayed in
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 What cutlery will be required (if any).
Activity 5C
P a g e | 72
5.5 – Display cakes, pastries and breads in appropriate conditions to retain

optimum freshness and product characteristics
 Display food items in the appropriate method for the organisation, considering
freshness and other factors. The method of display may include:
o cabinets
o domes
o packaging.
Displaying food
The products will need to retain their freshness while they are being displayed for
customer purchase.
Other characteristics you may need to consider include:

 Appearance
 Food integrity
 Allergies (e.g. storing nut products separately)
 Stickiness and texture.
Cabinets
Display cabinets which are sealed and have a glass front can be used to keep items at the appropriate
freshness while allowing customers to view them. They often have cool air flow to maintain the proper
temperature. These are used when the organisation has a large amount of products or they are
particularly big, such as cakes. Servers can slide the back open, retrieve the desired item and serve it
properly.
When displaying items in cabinets, you should be aware of how they appear to the customer. Don’t
make it too crowded and ensure each item has sufficient space to be identified. Customers may not be
able to see items right at the back, and this will also make it difficult to serve.
Domes
Glass or plastic domes can be used to cover items which are on stands. This makes them both visible
and airtight. It also makes it easy for servers to retrieve them. However, there is a limit to how many
items can be stored under domes without them becoming squashed or stuck together.
Packaging
Plastic or cardboard packaging can be used to keep products fresh. Many are partly or completely
transparent so customers can see the quality of what is inside. Packaging could either be done by hand
or machine, such as with mass-produced loaves of bread.
P a g e | 73
Once they have been packaged, they will likely be stored on shelves. Make sure that they do not pass
their expiry date.
Nutritional value
When storing or displaying cakes, pastries and bread, you may need to record information about their
nutritional value so that customers can make informed choices.
Nutritional value information may include:

 Calories
 Fat (either saturated or trans)
 Protein
 Vitamins.
This is usually expressed per serving rather than for the whole product. For example, for a coffeecake,
the website www.nutritionvalue.org records the following information.
(Source: http://www.nutritionvalue.org/Coffeecake%2C_cheese_nutritional_value.html)
You may also need to give information about anything that could cause allergic reactions. This may not
be obvious to customers from looking, so the information should be available to double-check before
serving.
Common food ingredients that people are allergic to include:

 Nuts
 Eggs
 Cow’s milk
 Fish.
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Activity 5D
P a g e | 75
5.6 – Store cakes, pastries and breads and reusable by-products in appropriate
environmental conditions
 Identify appropriate environmental conditions for different products
 Store a range of different products in appropriate conditions.
Storing cakes, pastries and breads

Cakes, pastries and breads need to be stored in appropriate environmental conditions to ensure they
are ready for consumption. Common storage areas include cupboards, fridges, freezers and displays.
Environmental conditions that you will have to consider include:

 Humidity: The amount of moisture in the air. High humidity causes mould to grow
quicker as it feeds off their moisture
 Light: This may be either natural or artificial, which can also cause heat
 Temperature: Warm storage areas will speed up the growth of mould, making foods
inedible. Cool storage areas like refrigeration will make food go stale quicker.
(However, this is prevented when freezing)
 Ventilation: Any airflow that is on the product, preventing it from going stale.
However, too much airflow will dry out the bread.
If food (including cakes, pastries, breads and any by-products) are left too long in unsuitable conditions,
the bacteria present on them will rise to unsafe levels. To increase the time they can be safely stored,
you can take precautions such as storing them in cooler areas. Placing them in air-tight containers or foil
wrap can also prevent them from drying out.
Note that the contents of a pastry will affect its safety requirements; for example, jams or jellies will go
off quicker than pastries.
Foods can be kept for:

 1-2 days in a pantry
 1 week in a refrigerator
 2-3 months for best quality in a

freezer
 Indefinitely in a freezer if quality

doesn’t matter.
Your organisation should have protocols regarding the storage of pastries. If they don’t, you will need to
make common sense decisions based on the pastry and available storage areas in your environment.
(Source: http://www.stilltasty.com/fooditems/index/17903)
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Activity 5E
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5.7 – Clean work area, and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives
 Undertake appropriate cleaning activities
 Recognise and follow various procedures and principles that apply to them.
Clean work area

Once you have stored the pastries, you will need to clean your work area. This is important for hygiene
reasons and also so it is ready for the next person who will use it, whether it is you or somebody else.
To clean the work area effectively, you should:

 Soak pans with baked-on waste in hot soapy
water as soon as they are finished with
 Clean all equipment and utensils you used
 Use cleaning sprays on all work surfaces,

wiping up debris, flour or any other mixtures
 Store unused suppliers or those which can be

used in future baking
 Cleaning the oven for dirt and grease
 Cleaning the floor for any food that has been spilt on it
 Emptying the bin regularly to prevent the build-up of bad smells.
(Source: http://www.merrymaids.co.uk/baking-cleaning-tips/)
Organisational procedures
Your organisational procedures may contain details on exactly how you should clean-up after baking or
cooking. This will include more detailed, specific guidance. For example, it may include checklists on
required tasks you should complete.
Environmental considerations
You should think about how your actions in the kitchen will affect the environment. Although each
individual action may be small, they can have a large knock-on effect over the course of months or
years.
As well as generic environmental considerations, such as recycling and reducing waste, your
organisation may have personalised targets which are unique to your workplace. You should be aware
of these and follow them at all times. If you require more information on how to act in environmentally
sound ways, you should speak to your supervisor.
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Environmental considerations may relate to:

 Recycling food waste if possible
 Storing reusable food products to reduce the need to buy more
 Recycling packaging of food products
 Saving electricity and water wherever possible during cleaning.
Cost-reduction initiatives
As discussed in Chapter 3.4, you will need to minimise the waste that is produced and reuse items
wherever possible.
Costs you may need to reduce include:

 The cost of raw ingredients
 Cost of waste disposal
 Cost of overheads, such as lighting and water
 Cost of replacing equipment.
To do this, you should always try to work in a calm manner, considering the impact of your actions. Try
to meet your organisation’s targets for cost reductions when cleaning, as this is when most value is lost.
P a g e | 79
Activity 5F
P a g e | 80
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
 Skills assessment
 Knowledge assessment
 Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!
P a g e | 81
References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Example bread recipe: http://www.bbcgoodfood.com/recipes/2060/easy-white-bread
Christmas cakes: http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm,
Sponge cakes: https://washoku.guide/recipe/1311336
Pastries: http://www.asianfoodchannel.com/shows/bake-with-anna-olson/recipes/danish-pastry-dough
Bath bun: http://www.sallylunns.co.uk/history/the-london-bath-bun/
Unleavened bread: http://www.livestrong.com/article/281214-what-are-the-benefits-of-unleavened-

bread/
Baking bread: http://www.bhg.com/recipes/how-to/bake/how-to-make-bread-dough/
Kneading dough: http://allrecipes.com/video/36/how-to-knead-dough/
Rolling pastry: http://www.bbcgoodfood.com/videos/techniques/how-roll-pastry
Shaping dough: http://www.recipetips.com/kitchen-tips/t--1120/creating-bread-shapes.asp
Wet and dry ingredients: http://cooking.stackexchange.com/questions/2664/order-of-combining-wet-

and-dry-ingredients-when-baking
Whisking: https://www.saltedtv.com/skills/how-to-whisk-by-rose-lawrence
Folding: https://www.youtube.com/watch?v=MVQB_PqIBzA
Icing: http://baking.about.com/od/frostingsandicings/ss/sbsfrostacake.htm#step1
Storing food: http://www.stilltasty.com/fooditems/index/17903
Calculating batter: http://fatdaddios.com/inspiration/how-much-batter-do-i-need
Nutritional value: http://www.nutritionvalue.org/Coffeecake%2C_cheese_nutritional_value.html
History of pastry: http://www.greatbritishchefs.com/features/history-of-pastry
Mise en place: http://www.thekitchn.com/basic-technique-mise-en-place-77788
Cooking conditions: http://www.thekitchn.com/how-to-tell-when-cake-is-done-98927
Presentation: https://www.craftsy.com/blog/2014/05/how-to-plate-desserts/
P a g e | 82
All references accessed on and correct as of 4th October 2016, unless other otherwise stated.

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Doc name: Lesson plan SITHCCC041 Version – 1.1 Page 0 of 83

SITXFSA001 Use hygienic practices for food safety

Commercial Cookery and Catering

1. Select ingredients 1.1 Confirm food production requirements from food

5. Decorate, present and

 Food quality adjustments must involve consideration of factors relating to:

o ratio of wet to dry ingredients

 Adjusting presentation must involve consideration of:

o accompaniments and garnishes to maximise visual appeal:

o plated food for practicality of:

o wiping drips and spills.

 Environmental conditions must ensure appropriate:

Reading skills to:

Numeracy skills to:

 Determine cooking times and temperatures.

 Adjust taste, texture and appearance of food products according to identified

Planning and organising skills to:

 Efficiently sequence the stages of food preparation and production.

o cakes from the list in the knowledge evidence

o pastries from the list in the knowledge evidence

o breads from the list in the knowledge evidence

o that are consistent in quality, size, shape, and appearance

o within commercial time constraints and deadlines

o reflecting required quantities to be produced

o responding to special customer requests and dietary requirements.

 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

 Classical and contemporary:

 basic aerated sponge

 Egg based foam

o sweet and savoury breads:

 baguette or bread rolls using basic dough

 Characteristics of a variety of classical and contemporary cakes, pastries, and breads:

 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

 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 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

o weighing or measuring and sifting dry ingredients

o whisking, folding, piping, and spreading

 fresh or crystallised fruit and fruit purées

 whole or crushed nuts.

o coloured and flavoured sugar

o fresh, preserved, or crystallised fruits

o sprinkled icing sugar

o whole or crushed nuts

o ensure food safety

o optimise shelf life

Skills must be demonstrated in an operational commercial kitchen. This can be:

 A simulated industry environment, such as a training kitchen servicing customer.

Assessment must ensure access to:

 Fixtures and large equipment: