Student ID: 2006881

Name: Aravind Sotala

Unit Code: SITHPAT006

SECTION A: SKILL ACTIVITY

Q1.
Answer:

Place the chocolate in a pan of

gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
 Amount needs to be baked. Amount of apples needed. All ingredients are available or not check
recipes. Time to complete preparation and cooking.

Q2:

Answer:

Cooking time:
Preparation- 1 hr 20 min
Cook- 0:55 min
Temperature- 180 C

Q3.

Answer:

Filling
1 3/4 cup plain flour 45 g salted butter
1/2 cup self raising flour 1/2 cup caster sugar
185 g unsalted butter 8 large apples
1/3 cup caster sugar juice of 1 lemon
2 eggs 1/4 teaspoon ground oil
1 tablespoon milk 1 teaspoon cinnamon
Caster sugar
Ice-cream to serve

Q4.
Answer:
 Flour add salt in mixing bowl, rub mixture, 1 egg with 1 tablespoon water, sugar and mix start to
bring the dough together. Divide dough into two pieces wrap and chill for 30 minutes.
 To make the filling peel and core apples. Toss into lemon juice. Place butter and sugar in large
frying pan, add apple and spices and stir for 10 min. Set aside to cool
 Roll out large pastry ball, place filling in base . beat egg with milk brushing some on base. Top
with small pastry.
 Lift the pie-dish and cut excess pastry. Chill for 30 min. Preheat oven to 180 C . place pie dish on
baking tray. Top of pie with beat an egg, sprinkle caster sugar bake for 45 min or until golden
brown.

SECTION B: KNOWLEDGE ACTIVITY

Q1.
Answer:

VICTORIA SPONGE

 3 egg separated
 80 g raising flour
  120 g caster sugar

 20 g corn flour
 15 ml butter

Q2.
Answer:
They provide:-
 Ingredients
 Nutritional value
 Storage and preparation
 Description of the food
 Best before use by date

Q3.
Answer:

They are best stored unfrosted. Allow to cool completely then remove it from the baking container and
place directly on the place of a plastic wrap. Tightly wrap the individual item in the plastic.

Q4.
Answer:

Common types of bread are:-

 Flat bread
 Pita
 Multigrain
 Rye bread
 French bread
 Focaccia

Q5.

Answer:
We have to consider:-
 Texture
 Taste
 Shape
 Colour
 Consistency
  Appearance
 Moisture content

Q6.
Answer:

French bread:-

Can be found in vienna in the middle of the 19 th century. The invention and use of the steam oven
allowed for the control of temperature and baking time that produced a lot of bread with a soft,
creamer interior of thick crust.

Q7:
Answer:

Primary role of yeast is to convert the sugar preserve in the grape must into alcohol. It is through this
process of fermentation that ethanol is released by the yeast cells.

Q8.
Answer:

Amount of energy, Amount of fat, Saturated fat, Carbohydrates, Sugar, Protein, salt, Ingredients,
Country of origin, Use by date.

Q9.
Answer:

Indicators are:-
 Softness
 Smell
 Soggy due to moisture absorption
 Any dry patches or white patches

Q10.
Answer:

Indicators are:-
 Softness
 Smell
 Soggy due to moisture absorption
 Any dry patches or white patches
Q11.
Answer:

Main types of fillings are:-

 Spiced apples
 Strawberry cream
 Chocolate peanut butter

Q12.

Answer:

Decorations are:-
 Fruits
 Icing sugar
 Desiccated coconut
 Fondant or sugar paste
 Chocolate and sweets
 Butter cream frosting

Q13.
Answer:

Classic fruit cake:-

Cooking time- 1:30 min prep and 3 hr 50 min cook
Baking temperature:- Preheat oven 160 C / 140 C

Q14.
Answer:

Environmental conditions are:-

 Light
 Ventilation
 Temperature
 Humidity

Q15.
Answer:

Mise en place means everything in its place. It is the preparation of food and equipment before you
being cooking. Making every cooking step as efficient as possible is what adds to the success of a well-
made meal.

Q16.
Answer:
One should always read the manufactures instructions. Make sure everyone is trained enough to use all
equipment efficiently without hurting themselves or others. Everyone should wear proper PPE to avoid
any accident or injuries.

Section C: Performance Activity

Q1.
Answer:

Cakes:-
Cherry Nut Cake:-
Ingredients
a) 6 large egg whites
b) 1/2 cup butter, softened
c) 1/2 cup shortening
d) 1-1/2 cups sugar
e) 1 cup half-and-half cream
 TOPPING:

1) 1 cup heavy whipping cream

2) 2 tablespoons confectioners' sugar

3) 1 teaspoon vanilla extract

4) Maraschino cherries with stems, drained and patted dry

Directions
a) Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to
350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.

b) In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix
cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture
alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With
clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter.

c) Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center
comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool
completely.

d) In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla;
beat until stiff peaks form. Place one cake layer on a serving plate; spread top with half of the whipped
cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

f) 1/4 cup maraschino cherry juice

g) 3 cups cake flour
h) 2-1/2 teaspoons baking powder
i) 1 teaspoon salt
j) 40 maraschino cherries, chopped
k) 1/2 cup chopped walnuts

Majestic Pecan Cake:-

Ingredients

1) 1/2 cup butter, softened

2) 1/4 cup shortening
3) 2 cups sugar, divided
4) 2 teaspoons vanilla extract
5) 3 cups cake flour
6) 5 teaspoons baking powder
7) 1/2 teaspoon salt
8) 1-1/3 cups whole milk
9) 6 egg whites
10) 1 cup chopped pecans

• FILLING:

a) 1/3 cup sugar

b) 3 tablespoons cornstarch
c) 2 cups whole milk
d) 3 egg yolks, beaten
e) 1 tablespoon butter
f) 1-1/2 teaspoons vanilla extract
• FROSTING:

1. 1-3/4 cups sugar

2. 4 egg whites
3. 1/2 cup water
4. 1/2 teaspoon cream of tartar
5. 1 teaspoon vanilla extract

Directions

a. Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter,
shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking
powder and salt; add to the creamed mixture alternately with milk, beating well after each
addition.

b. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in
remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in
nuts.

c. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the
center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool
completely.

d. For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until
smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low;
cook and stir 2 minutes longer.

e. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir
in butter and vanilla. Cool.

f. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of
tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on
low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add
vanilla. Beat on high until stiff peaks form, about 7 minutes.

g. Spread filling between cake layers. Frost cake. Store in the refrigerator.

Nutrition Facts
1 slice: 486 calories, 17g fat (7g saturated fat), 60mg cholesterol, 301mg sodium, 76g carbohydrate (54g
sugars, 1g fiber), 7g protein.
Black Walnut Layer Cake:-

Ingredients
1) 1/2 cup butter, softened
2) 1/2 cup shortening
3) 2 cups sugar
4) 2 teaspoons vanilla extract
5) 4 large eggs, room temperature
6) 3-3/4 cups all-purpose flour
7) 2 teaspoons baking soda
8) 1/2 teaspoon salt
9) 1-1/2 cups buttermilk
10) 1-1/4 cups finely chopped black or English walnuts

FROSTING:

1. 1/2 cup butter, softened

2. 1 package (8 ounces) cream cheese, softened

3. 1 teaspoon vanilla extract

4. 4-1/2 cups confectioners' sugar

5. 1 to 3 tablespoons buttermilk
6. Additional black walnuts

7. Thin orange slices, optional

Directions
a) Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment;
grease parchment.

b) Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1
at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt;
add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts.

c) Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25
minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

d) For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in
confectioners' sugar and enough buttermilk to reach spreading consistency.

e) Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup
frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if
desired, orange slices.

Nutrition Facts

1 slice: 630 calories, 30g fat (13g saturated fat), 92mg cholesterol, 432mg sodium, 84g carbohydrate
(60g sugars, 1g fiber), 9g protein.
Blue Ribbon Red Velvet Cake:-

Ingredients
1) 1-1/2 cups canola oil
2) 1 cup buttermilk
3) 2 large eggs
4) 2 tablespoons red food coloring
5) 1 teaspoon white vinegar
6) 2-1/2 cups all-purpose flour
7) 1-1/2 cups sugar
8) 3 tablespoons baking cocoa
9) 1 teaspoon baking soda

• FROSTING:

1. 1 package (8 ounces) cream cheese, softened

2. 1/2 cup butter, softened
3. 2 teaspoons vanilla extract
4. 3-3/4 cups confectioners' sugar
Directions
a) Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper;
grease paper. Beat the first five ingredients until well blended. In another bowl, whisk together flour,
sugar, baking cocoa and baking soda; gradually beat into oil mixture.

b) Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean,
25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

c) Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar
until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place one cake layer on a
serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and
sides with remaining frosting.

d) Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with
crumbs as desired.

Nutrition Facts
1 slice: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate
(48g sugars, 1g fiber), 4g protein.
Pastries:-

Black Forest Pastry

Prep Time : 0-5 minutes

Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet

Ingredients for Black Forest Pastry Recipe

1) Dark chocolate sponge 1

2) Whipped cream 2 cups

3) Fresh cherries pitted, 1 cup + for garnish

4) Sugar 2 tablespoons
5) Lemon juice ½ teaspoon
6) Sugar syrup as required
7) Chocolate shavings 250 grams
 Method

Step 1

Heat a non-stick pan, add cherries, sugar and lemon juice and bring to the gentle simmer and cook for
five to ten minutes. Set aside to cool for at least ten minutes.

Step 2

Trim a thin layer from the top of dark chocolate sponge with a serrated knife and then cut in to a
rectangular shape. Further cut from the middle to make two layers.

Step 3

Using a pastry brush apply some sugar syrup on the base half of the cake. Pipe out half cup of whip
cream on the edges. Place cherry compote in the middle.

Step 4

Place the top half of sponge on top press down gently.

Step 5

Brush the top layer with the remaining sugar syrup, and frost the outside of the cake with most of the
remaining whipped cream.

Step 6

Cover the sides and top of the cake with chocolate shavings. Pipe rosettes with remaining whipped
cream and garnish with fresh cherries.

Step 7

Chill the cake in a refrigerator. Cut into slices and serve.

Nutrition Info

Calories : 5015 Kcal

Carbohydrates : 496.6 gm
Protein : 85 gm
Fat : 298.4 gm
Other : Iron- 37.1mg
Eggless Dark Chocolate Truffle Pastry:-

Prep Time : 2.30-3 hour

Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet

Ingredients
1. Crust
2. Chocolate biscuits 12-16
3. Almonds chopped 2 tablespo for garnish
4. Pistachios chopped 2 tablespo for garnish
5. Butter melted 1/4 cup
6. Cocoa powder 1 1/2 tablespoons
7. Dark chocolate chopped 1 cup

Filling
Dark chocolate chopped 2 cups
Fresh cream 2 cups
Red chili flakes 1/2 teaspoon
 Butter 2 tablespoons

Method
Step 1

To make the crust, grind together biscuits, almonds, pistachios, butter, cocoa powder and chocolate into
a coarse mixture. Spread the crust in a spring form tin and refrigerate for 10-15 minutes.

Step 2

To make the filling, heat cream in a non-stick pan. Add chilli flakes, stir and heat for a minute.

Step 3

Add the cream mixture to chocolate along with butter and mix till it melts and becomes smooth.

Step 4

Pour the filling over the crust, spread evenly and refrigerate till set.

Step 5

Demould, sprinkle some almonds and pistachios, cut into wedges and serve.
Tea time pineapple pastry:
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet

Ingredients

1) Tinned pineapple finely chopped 100 grams

2) Eggs 2
3) Vanilla essence 1 teaspoon
4) Butter 100 grams
5) Powdered sugar 1 cup
6) Refined flour (maida) 1 cup
7) Baking powder 1 teaspoon
8) Milk 1-2 teaspoons
Method
Step 1
Break eggs into a bowl, add vanilla essence and beat for about 12 minutes or till light and fluffy.
Step 2
Cream together butter and sugar in a large bowl for about 5-8 minutes or till light.

Step 3
Preheat oven to 180°C.

Step 4
Sieve together refined flour and baking powder into the butter mixture. Add beaten eggs and some of
the pineapple. Mix everything together in cut and fold method.

Step 5
Add milk and mix well till all the ingredients are well incorporated.

Step 6
Pour the mixture into an aluminum cake tin, lined with greased parchment paper. Level the surface.

Step 7
Place the tin in the preheated oven and bake for 25 minutes

Step 8
Bring the cake tin out of the oven and let it cool down to room temperature.

Step 9
Remove the cake from the tin, remove parchment paper, cut into fingers and serve immediately. Or you
can store it upto 3 days.
Fudgy Chocolate Pastry

Prep Time : 26-30 minutes

Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet

Ingredients
1. Dark chocolate chopped 110 grams
2. Refined flour
3. Unsalted butter softened 150 grams
4. Brown sugar 1 cup
5. Vanilla essence 1 teaspoon
6. Eggs 3
7. Refined flour (maida) 1 1/4 cups
8. Baking powder 1 1/4 tablespoons
9. Hung yogurt 2/3 cup
10. Chocolate sauce to drizzle
Method

Step 1
Preheat oven to 190°C.

Step 2
Grease an 8-inch round cake tin and dust with dry flour. Shake off excess flour. Melt chocolate in
microwave on high for 1 minute. Whisk till smooth. Cream butter in a bowl till light. Add brown sugar
and cream till well blended.

Step 3
Add vanilla essence and mix. Break eggs into the bowl and mix with a whisk.Add the chocolate and mix
well.Sift refined flour and baking powder into the bowl and mix. Add hung yogurt and mix well

Step 4
Pour the batter into the prepared tin. Keep it in the preheated oven and bake for 25 minutes or till
done.Remove from oven and set aside to cool. Remove from the tin and cut into wedges.

Step 5
Drizzle chocolate sauce over and serve.
Breads:-
Irish Soda Bread:-

Prep:15 mins
Cook:50 mins
Total:1 hr 5 mins
Servings:20
Yield:1 1 1/2 pound loaf

Ingredients

 4 cups all-purpose flour

 4 tablespoons white sugar
 1 teaspoon baking soda
 1 tablespoon baking powder
 ½ teaspoon salt
 ½ cup margarine, softened
 1 cup buttermilk
 1 egg
 ¼ cup butter, melted
 ¼ cup buttermilk
Directions
Instructions Checklist

• Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

• Step 2

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup
of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into
a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup
buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

• Step 3
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50
minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter
mixture while it bakes.

Nutrition Facts

Per Serving:
172 calories; protein 3.5g; carbohydrates 22.5g; fat 7.5g; cholesterol 16mg; sodium 269.1mg. Full
Nutrition
Easy peasy french bread

Prep Time : 1-1.30 hour

Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild

Ingredients

1. Refined Flour 3 cups

2. Yeast 7 grams
3. Salt 1 teaspoon
4. Oil for greasing
Method

Step 1
Sift the flour and salt into a bowl. Mix yeast with one cup and two tablespoons of lukewarm water in a
big bowl and stir until well dissolved. Gradually beat in half the flour to form a batter.

Step 2
Cover with plastic wrap and set aside for about three hours or until the dough triples in volume and
starts to collapse. Add the remaining flour, a little at a time, beating with your hand.

Step 3
Turn it out onto a lightly floured surface and knead for eight to ten minutes to form a moist dough.

Step 4
Place in an oiled bowl, cover with a damp cloth and set it in warm place for about an hour to rise. When
the dough has almost doubled in volume, knock back and turn out onto a floured surface. Roll into a
disc.

Step 5
Fold the two sides of the top half inwards in the shape of a triangle and further keep rolling in the
triangle till you reach the other end of the disc to form an oblong shaped loaf.

Step 6
Give slits on the surface and set aside covered with a damp cloth to rise further.

Step 7
Preheat oven to 180°C/350°F/Gas Mark 4. Place the loaf on a baking tray. Spray water over the loaf and
bake in the preheated oven for forty to fifty minutes.

Step 8
Keep spraying water from time to time. This will help the crust to harden. When done, remove, cool on a
wire rack and slice only when completely cooled and required.

Nutrition Info

Calories : 1298 Kcal

Carbohydrates : 266 gm
Protein : 39.6 gm
Fat : 8.2 gm
Other : 0
Cinnamon Roll Quick Bread

Prep:20 mins
Cook:20 mins
Total:40 mins
Servings:18
Yield:18 cinnamon rolls

Ingredients
 ¼ cup butter, divided (Optional)
 Dough:
o 2 cups all-purpose flour
o 2 tablespoons white sugar
o 2 teaspoons baking powder
o 1 teaspoon salt
o 3 tablespoons butter, softened (Optional)
o ¾ cup milk
o 1 egg
Filling:
 ½ cup white sugar
 ½ cup brown sugar
 1 tablespoon ground cinnamon

Cream Cheese Frosting:

 1 cup confectioners' sugar (Optional)
 4 ounces cream cheese, softened (Optional)
 ¼ cup butter, softened (Optional)
 ½ teaspoon vanilla extract (Optional)

Directions
• Instructions Checklist

• Step 1

Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons
melted butter.

• Step 2
Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3
tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another
bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

• Step 3

Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface
of dough with 2 tablespoons melted butter.

• Step 4

Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the
cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar
over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in
the prepared baking dish.

• Step 5

Bake in the preheated oven until rolls are set, 20 to 25 minutes.

• Step 6
Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl
until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.