SITSITHPAT011-14 Blended patisserie unit 1 Cakes, pastries, and bakery

STUDENT NAME*

STUDENT ID*

Assessment Start Date*

Date

Student Email*

example@example.com

Location*

Brisbane campusSydney campus

Welcome to the Student Assessment Tasks for four blended patisserie units. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Gamma College Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

This is a blended assessment for:
SITHPAT011 Produce cakes

SITHPAT012 Produced specialised cakes

SITHPAT013 Produce pastries

SITHPAT014 Produce yeast-based bakery products

SITHPAT011 Produce cakes describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
SITHPAT012 Produced specialised cakes describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
SITHPAT013 Produce pastries describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.
SITHPAT014 Produce yeast-based bakery products describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

For you to be assessed as competent, you must successfully complete three assessment tasks:

Refer to your learner portal for feedback on your assessment tasks

You are to keep a copy of your assessment answers in case of submission error

Assessment Plan

1. Knowledge questions
You must correctly answer all questions.

2.. Research report
You must research the historical and cultural origins of six patisserie products

3. Logbook
You must submit a logbook with supporting evidence

SITXFSA005 Use hygienic practices for food safety is prerequisite unit

If there is anything that you are unsure of, consult your assessor prior to signing this agreement. Have you read the assessment requirements for this unit?*

YesNo

Do you understand the requirements of the assessments for this unit?*

YesNo

Do you understand the requirements of the assessments for this unit?*

YesNo

Do you have any specific needs that should be considered? If so, explain these in the space below.*

YesNo

others

Do you understand your rights to re-assessment?*

YesNo

Do you understand your right to appeal the decisions made in an assessment?*

YesNo

1. Describe the advantage and disadvantage of using butter or margarine in producing Cakes and pastries.

Products*

	Appearance, colour and/or shape	Freshness and quality indicators	Description of flavour and texture/moisture content
Lemon meringue pie
Bread rolls
Profiteroles & chocolate éclairs
Black forest gateaux
Madeira cake
Danish pastries

2. Describe the advantage and disadvantage of using butter or margarine in producing Cakes and pastries

Fat type*

	Advantages	Disadvantages
Butter
Margarine

3. Write three (3) nutrients in the following products

Black forest gateaux*

Pork pie*

Madeira cake*

4. Why is there a need to correctly weigh ingredients when making cakes, pastries and yeast based products?*

5. List 10 ingredients that are commonly used to produce Cakes, Pastries and yeast based products.

1.*

2.*

3.*

4.*

5.*

6.*

7.*

8.*

9.*

10.*

6. Discuss the importance of using the correct amount of batter in a tin when baking a cake.*

7. List ten (10) pieces of equipment required to produce pastry

1.*

2.*

3.*

4.*

5.*

6.*

7.*

8.*

9.*

10.*

8. Explain the following culinary and food items.

Muille fuille*

Pate sucree*

Proving*

Leavening*

Folding*

Brioche*

Croissant*

Danish pastry*

Kuchen*

Babas*

Savarins*

Baguette*

Bath bun*

Fruit bun*

Bread rolls*

Hot cross buns*

Speciality breads*

9. Identify at least three (3) products that commonly include each filling below.

Bacon*

Cheese (Sweet and Savoury)*

Fish*

Ham*

Meat*

Poultry*

Vegetables*

Chocolate*

Cream (Buttercream or Fresh)*

Custard*

Fresh or crystallised fruit and fruit purées*

Frangipane*

Spices*

Jam*

Whole or crushed nuts*

10. Identify at least three (3) ways you would use the following decorations for bakery products

Chocolate*

Coloured and flavoured sugar*

Fresh, preserved or crystallised fruits*

Fruit purées*

Glazes*

Icings*

Jellies*

Sprinkled icing sugar*

Whole or crushed nuts*

11. List any seven (7) guidelines to reduce waste to increase profitability of the food produced.*

12. List ten (10) cooking methods and techniques used when producing pastries

Cookery Method and Technique*

13. Discuss the importance of using standardised food recipes when producing pastries*

14. Discuss the importance of using cold or chilled work surfaces when preparing pastry products?*

15. Explain how to use a commercial mixer and describe its safety features*

16. What is the advantage of using a baker's oven over a fan forced oven*

17. Explain what needs to be considered when cleaning and maintaining kitchen equipment.*

18. Explain the purpose of dismantling kitchen equipment before cleaning.*

19. What are five (5) benefits of sorting and assembling ingredients before food production*

20. Explain the steps to measure the wet and dry ingredients according to the recipe and required quantity of pastries?*

21. What are three (3) tips to cool products in appropriate conditions to retain freshness and product characteristics*

22. List seven (7) different service-ware used to present cakes.*

23. List three considerations when designing decorations for pastries, cakes and yeast based bakery products*

24. Provide a description of the following methods related to cakes and bakery products

adding fats and liquids todry ingredients*

cutting, shaping and moulding*

incorporating fat*

Kneading*

preparing and using fillings*

Decorating*

resting*

rolling*

preparing cake tins and moulds*

stirring and aerating*

weighing or measuring and sifting dry ingredients whisking, folding, piping and spreading*

whisking, folding, pipingand spreading*

25. What is the suitable baking temperature for large slab and heavy cakes.*

26. List five (5) effective ways to ensure you deliver quality food*

27. List four (4) contents of stock date codes*

28. What are the causes of the following interior and exterior cake related issues?

What Could Have Happened to Cause It

Too little volume*

Uneven shape*

Crust too dark*

Crust too thick*

Cake falls during baking*

What Could Have Happened to Cause It

Coarse, uneven crumb*

Compact texture*

Tunnels*

Sinking of fruit*

29. Write eleven (11) steps to mask and layer different cakes to achieve even, straight and smooth surfaces.

1.*

2.*

3.*

4.*

5.*

6.*

7.*

8.*

9.*

10.*

11.*

30. Write two (2) decoration techniques used for specialised cakes.*

31. What are Gateaux, Torten and Cakes? Describe*

32. Discuss the methods to mark, score and cut controlled portions of round cakes to maximise yield and profitability of cakes*

33. What are the things you should remember before cooking a food item? List five (5)

Items to remember

1.*

2.*

3.*

4.*

5.*

34. List eight (8) types of cakes that can be produced Type of Cake

1*

2*

3*

4*

5*

6*

7*

8*

35. How should you store a bag of flour? Explain in one sentence.*

36. List 5 ways to minimise stressful situations when responding to multiple demands and tasks*

37. At what temperature does yeast best ferment?*

38. Explain the role of fermentation in dough development.*

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

40. Yeast based bakery products aren't necessarily considered nutritious, however you can make some adjustments to your products to boost their nutritional value. Explain what nutritional value there is in brioche and then two things you could do to increase the nutritional value of the products you bake.*

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

42. Answer the following questions about optimising the shelf life of cakes, pastries and breads. Explain the Different types of yeast

Active Dry Yeast*

Instant Yeast*

Fresh Baker's Yeast*

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

Explain how humidity can impact Yeast based bakery products.*

At what temperature is a decorated cake best served?*

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

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

43. Answer the following questions.

Identify two cookery methods associated with Yeast Based Bakery Products*

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

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

Explain why your icing is full of crumbs.*

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

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

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

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other studentsI understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.

In this task, you will research:
Two (2) pastries.
Two (2) Cakes and torten
Two (2) Yeast based bakery products
This assessment is to be completed in the simulated work environment in the RTO.

Cmplete the following activities:

1. Carefully read the following information.
In this task, you will research two poultry pastries in order to discover their:
• historical and cultural origins
• classical and contemporary variations
• appearance and presentation
• freshness indicators
• quality indicators
• nutritional value
• service style
• taste profile
• texture profile.
Your assessor may nominate the pastries which you should research or,
alternatively, you will select two pastries which interest you or which are relevant to your workplace. Seek approval from your assessor on your pastries before you
begin this task.

2. Research and report
Research each pastry in order to discover the criteria listed above. A Research
report template has been provided below.

Pastry 1*

Historical and cultural origins

Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the pastries changed over time?

Pastry 1*

Classical and contemporary variations

Describe at least one classical and one contemporary variation of each pastry. List the differences.

Pastry 1*

Appearance and presentation

Describe how each pastry should appear. How should it be presented to maximise customer appeal?

Pastry 1*

Freshness indicators

Describe the freshness indicators for the two key ingredients from each pastry.

Pastry 1*

Quality Indicators

Describe three quality indicators for each pastry.

Pastry 1*

Nutritional value
Describe the nutritional value of each pastry.

Pastry 1*

Service style

Describe the service style which each pastry is best suited to.

Pastry 1*

Taste profile

Describe the taste profile of each pastry.

Pastry 1*

Texture profile

Describe the texture profile of each pastry

Pastry 1*

Pastry 2*

Historical and cultural origins

Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the pastries changed over time?

Pastry 2*

Classical and contemporary variations

Describe at least one classical and one contemporary variation of each pastry. List the differences.

Pastry 2*

Appearance and presentation

Describe how each pastry should appear. How should it be presented to maximise customer appeal?

Pastry 2*

Freshness indicators

Describe the freshness indicators for the two key ingredients from each pastry.

Pastry 2*

Quality indicators
Describe three quality indicators for each pastry.

Pastry 2*

Nutritional value
Describe the nutritional value of each pastry.

Pastry 2*

Service style
Describe the service style which each pastry is best suited to

Pastry 2*

Taste profile

Describe the taste profile of each pastry.

Pastry 2*

Texture profile

Describe the texture profile of each pastry. Pastry 2

Pastry 2*

Cake and Torten 1*

Historical and cultural origins

Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the Cake and Torten changed over time?

Cake and Torten 1*

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each Cake and Torten. List the differences.

Cake and Torten 1*

Appearance and presentation
Describe how each Cake and Torten should appear. How should it be presented to maximise customer
appeal?

Cake and Torten 1*

Freshness indicators
Describe the freshness indicators for the two key ingredients from each Cake and Torten.

Cake and Torten 1*

Quality Indicators

Describe three quality indicators for each Cake and Torten.

Cake and Torten 1*

Nutritional value
Describe the nutritional value of each Cake and Torten.

Cake and Torten 1*

Service style
Describe the service style which each Cake and Torten is best suited to

Cake and Torten 1*

Taste profile

Describe the taste profile of each Cake and Torten.

Cake and Torten 1*

Texture profile

Describe the texture profile of each Cake and Torten.

Cake and Torten 1*

Cake and Torten 2*

Historical and cultural origins

Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the Cake and Torten changed over time?

Cake and torten 2*

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each Cake and Torten. List the differences.

Describe the nutritional value of each Cake and Torten. Cake and torten 2*

Appearance and presentation
Describe how each Cake and Torten should appear. How should it be presented to maximise customer appeal?

Cake and torten 2*

Freshness indicators
Describe the freshness indicators for the two key ingredients from each Cake and Torten

Cake and torten 2*

Quality indicators
Describe three quality indicators for each Cake and Torten

Cake and torten 2*

Nutritional value
Describe the nutritional value of each Cake and Torten.

Cake and torten 2*

Service style
Describe the service style which each Cake and Torten is best suited to.

Cake and torten 2*

Taste profile
Describe the taste profile of each Cake and Torten.

Cake and torten 2*

Texture profile
Describe the texture profile of each Cake and Torten.

Cake and torten 2*

Yeast based bakery product 1*

Historical and cultural origins
Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the Yeast based bakery product changed over time?

Yeast based bakery product 1*

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each Yeast based bakery product. List the differences

Yeast based bakery product 1*

Appearance and presentation
Describe how each Yeast based bakery product should appear. How should it be presented to maximise customer appeal?

Yeast based bakery product 1*

Freshness indicators
Describe the freshness indicators for the two key ingredients from each Yeast based bakery product

Yeast based bakery product 1*

Quality indicators
Describe three quality indicators for each Yeast based bakery product.

Yeast based bakery product 1*

Nutritional value
Describe the nutritional value of each Yeast based bakery product

Yeast based bakery product 1*

Service style
Describe the service style which each Yeast based bakery product is best suited to

Yeast based bakery product 1*

Taste profile
Describe the taste profile of each Yeast based bakery product.

Yeast based bakery product 1*

Texture profile
Describe the texture profile of each Yeast based bakery product.

Yeast based bakery product 1*

Yeast based bakery product 2 *

Historical and cultural origins
Research the historical and cultural origins of each of your pastries. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the Yeast based bakery product changed over time?

Yeast based bakery product 2*

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each Yeast based bakery product. List the differences.

Yeast based bakery product 2*

Appearance and presentation
Describe how each Yeast based bakery product should appear. How should it be presented to maximise customer appeal?

Yeast based bakery product 2*

Freshness indicators
Describe the freshness indicators for the two key ingredients from each Yeast based bakery product.

Yeast based bakery product 2*

Quality indicators
Describe three quality indicators for each Yeast based bakery product.

Yeast based bakery product 2*

Nutritional value
Describe the nutritional value of each Yeast based bakery product.

Yeast based bakery product 2*

Service style
Describe the service style which each Yeast based bakery product is best suited to

Yeast based bakery product 2*

Taste profile
Describe the taste profile of each Yeast based bakery product.

Yeast based bakery product 2*

Texture profile
Describe the texture profile of each Yeast based bakery product.

Yeast based bakery product 2*

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colludedI understand that if I am found to have plagiarised, cheated or colluded, action will be taken against meI have correctly referenced all resources and reference texts throughout these assessment tasks.

You will be provided with the appropriate logbook by your trainer/assessor along with detailed instructions.
Do not hesitate to ask for help and direction as required.

Student Declaration: I declare that:*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessmentThe Trainer/assessor explained the purpose and the consequence of assessmentI was provided with any special needs required relating to the assessment processThe Trainer/assessor explained my rights regarding the appeals processThis assignment is my own work and that I have correctly acknowledged the work of othersThis assignment is in accordance with Gamma College guidance on good academic conduct (and how to avoid plagiarism and other assessment irregularities)

Attach files

Students signature*

SITHPAT011-14 Blended patisserie unit 1 Cakes, pastries, and bakery

Introduction

Student Assessment Agreement

Assessment Task 1: Knowledge Questions

Task 1 Cover Sheet

Assessment 2: Research report

Assessment 2: Instructions

Research report 1

Research report 2

Research report 3

Research report 4

Research report 5

Research report 6

Assessment Task 2 Cover Sheet

Assessment 3: Student Logbool

ASSESSMENT RESULT SHEET