Document Title: Task 2 Project

Document Subtitle: SITHCCC019 Produce cakes, pastries and

breads
Contents

COMPETENCY DEMONSTRATION.................................................................................................4
STUDENT DETAILS.....................................................................................................................6
STUDENT INSTRUCTIONS FOR PROJECT.....................................................................................7
ASSESSMENT TASK 2 PROJECT BRIEF.........................................................................................8
APPENDIX 1 – How to Guide.....................................................................................................12
Section 1: Culinary terms and trade names................................................................................13
Section 2: Contents of stock date codes and rotation labels.........................................................37
Section 3: Food safety practices for handling and storing cakes, pastries and breads....................38
Section 4: Classical and contemporary cakes, pastries and sweet and savoury breads...................39
Section 5: Characteristics of a variety of classical and contemporary cakes, pastries and breads....43
Section 6: Historical and cultural derivations of a variety of cakes, pastries and breads.................51
Section 7: Basic aspects of yeast fermentation and dough development processes.......................53
Section 8: Nutritional value of classical and contemporary cakes, pastries and breads...................56
Section 9: Indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
...............................................................................................................................................59
Section 10: Cookery methods for cakes, pastries, breads and fillings............................................61
Section 11: Main types, culinary characteristics and uses of fillings for cakes, pastries or breads. . .65
Section 12: Main types, culinary characteristics and uses of decorations for cakes, pastries or breads
...............................................................................................................................................69
Section 13: Appropriate baking temperatures and cooking times for cakes, pastries, breads and
fillings......................................................................................................................................71
Section 14: Appropriate environmental conditions for storing cakes, pastries, breads and re-usable
by-products of their preparation to ensure food safety and optimise shelf life...............................72
Section 15: Mise en place requirements for producing cakes, pastries and breads and fillings........73
Section 16: Safe operational practices using essential functions and features of equipment used to
produce cakes, pastries and breads...........................................................................................74
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK.......................75
RECORD OF ASSESSMENT TASK 2.............................................................................................79

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 COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:

Unit of Unit Code SITHCCC019 Unit Title Produce Cakes, Pastries

competency: and Breads

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 patissiers 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.

To demonstrate your competency in this unit you will need to provide evidence of your ability to:
 Select ingredients
 Select, prepare and use equipment.
 Portion and prepare ingredients
 Cook cakes, pastries, breads
 Decorate, present and store cakes pastries and breads

Prerequisite units: SITXFSA001 Use Hygienic Practices for Food Safety

https://training.gov.au/Training/Details/SITHCCC019

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 STUDENT DETAILS
Please complete this declaration with the student
Unit of competency: Unit Code SITHCCC019 Unit Title Produce cakes, pastries
and breads
Trainer/Assessor Name:
Student Name:

Student ID:

Time Allocation Refer to Training Plan

Due date: Refer to you student program guide (training plan). Please
insert the due date as confirmed by your assessor below:

Due Date: ……………/……………. /…………….

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STUDENT INSTRUCTIONS FOR PROJECT
 Complete the readiness for assessment workbook before commencing this assessment
 You will be required to complete all parts within this task
 This assessment may consist of a number of tasks based on a simulated or real
environment
 ensure all tasks are in line with your organisation relevant policies and procedures
 You may ask your assessor questions to clarify requirements of the tasks if required.
However, your assessor will not be able to show you how to complete the task
 You must receive a satisfactory result for each part of this assessment to be successful
in this task
 You must not separate this document. Attachments must be as per the assessment
submission instructions
 Ensure you complete the task record sheet at the end of this assessment
 Return your assessment by the date set by your assessor and your training plan
 Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in
regards to cheating
 Reasonable adjustment: If you require any adjustments to accommodate a need in order
to complete this assessment, please talk to your assessor. Arrangements will be put in
place to ensure a fair and flexible approach is undertaken for this assessment. Please
note that the range or nature of the adjustment will ensure that the outcomes of the
unit are not compromised.
 Feedback: Your assessor will provide feedback to you after the completion of the
assessment.
 The trainer assessor will explain the appeals process if applicable or alternatively refer to
your student handbook for further details
 Re-assessment: If you do not achieve the required standard, you will be given 2 more
opportunities to be re-assessed by our Assessor. Please note after 3 attempts a cost will be
incurred

Declaration: I confirm that I have read and understood the instructions, my responsibilities and
requirements for this assessment

Student signature: ……………………………………………………………. Date: ………………………………………..

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 ASSESSMENT TASK 2 PROJECT BRIEF
Objective of the task The purpose of this task is to demonstrate your knowledge on producing
cakes, pastries and breads in a commercial kitchen following standard
recipes. You must explain how to select, prepare and portion ingredients;
and to use relevant equipment and a range of cookery methods to make
and decorate cakes, pastries and breads, and food storage methods.

Resources Learner Guide

PowerPoint Slides/Handouts
Computer
Internet
How to Guide Template

You will be required to You must complete a ‘How to Guide’ on how to produces cakes, pastries
complete and breads following standard recipes.

Time allocation Refer to Training Plan

Your task You are required to refer to the ‘How to Guide’ (Appendix 1).

Demonstrate your knowledge by conducting research to outline the points

provided and complete a “How to Guide” Appendix 1.

Complete Section 1 – 16

Section 1: Culinary terms and trade names

1.1 Below is a list of common culinary terms for baking to help you with
reading a recipe. Define each of the culinary terms listed below:
1.2 Describe the 9 essential ingredients used in cakes, pastries and bread
1.3 For the culinary terms and trade names located in the following 12
recipes used for cakes, pastries and breads outline the ingredients,
cooking method, preparation style used. Record your response in the table
provided at the end of each recipe.
1.3.1 For recipe #1 – Basic Sponge Cake
1.3.2 For recipe #2 – Chocolate Muffins
1.3.3 For recipe #3 – Strawberry Swiss Roll
1.3.4 For recipe #4 – Raspberry Friands
1.3.5 For recipe #5 – Quiche Lorraine
1.3.6 For recipe #6 – Caramel tarts with maple pecans
1.3.7 For recipe #7 – Apple Strudel
1.3.8 For recipe #8 – Easy Homemade Croissant
1.3.9 For recipe #9 – Paul’s French Baguettes
1.3.10 For recipe #10 – Plaited fruit bun with icing
1.3.11 For recipe #11 – White bread round rolls
1.3.12 For recipe #12 – Hot Cross Buns
Section 2: Contents of stock date codes and rotation labels
2.1 What information should be included on any food labelling / coding

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 within a commercial kitchen?
2.2 What are rotation labels?
2.3 Describe the purpose of stock date codes
2.4 Explain when are stock date codes used? Provide 4 examples

Section 3: Food safety practices for handling and storing cakes,

pastries and breads
3.1 Why is it important to maintain personal hygiene when working with
food?
3.2 What is the Food Safety Act? What does this cover?
3.3 How does the Food Safety Act affect you in food processing?
3.4 Describe how unfrosted cakes, pastries, biscuits, muffins and loaves
should be stored

Section 4: Classical and contemporary cakes, pastries and sweet

and savoury breads
4.1 Name each of the following cakes, pastries and sweet and savoury
breads

Section 5: Characteristics of a variety of classical and

contemporary cakes, pastries and breads
5.1 Describe the following characteristics of each yeast based product
listed below
5.2 Describe the following characteristics of each cake product listed below
5.3 Describe the following pastry structures

Section 6: Historical and cultural derivations of a variety of cakes,

pastries and breads
6.1 Describe briefly the history of yeast
6.2 Provide a basic summary of how yeast based products became a
staple of today's western diet.
6.3 Provide a brief overview of the history of pastry
6.4 Describe briefly the overall history of cakes
6.5 Describe the history of sponge cakes

Section 7: Basic aspects of yeast fermentation and dough

development processes
7.1 What is ‘punching down’? Why is this done with dough?
7.2 What effect do different proofing methods have on the dough? List
some proofing methods.
7.3 What effect does dough handling have?
7.4 List 4 factors which will have an impact on yeast fermentation time.
7.5 Why is it important to rest pastry before rolling or moulding it?
7.6 Describe the 6 steps to rolling dough
7.7 Describe the optimum conditions that yeast should be stored to
optimise its shelf life
7.8 What is the standard bread dough temperature when mixing product?
What happens if this is increased?
7.9 What effect does sugar have on yeast fermentation speed?

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 7.10 List 2 functions of wheat protein in yeast products
7.11 What is yeast? What does it do in dough?
7.12 How is dough produced?
7.13 What is dough development

Section 8: Nutritional value of classical and contemporary cakes,

pastries and breads
8.1 Describe the nutritional value for each of the following yeast products
(breads)
8.2 Describe the nutritional value for each of the following cakes
8.3 Describe the nutritional value for each of the following pastry products

Section 9: Indicators of freshness and quality of stocked

ingredients for cakes, pastries and breads
9.1 How can you maximise shelf life of glazed pastry products?
9.2 What would you look for when assessing the quality of a Choux pastry
product?
9.3 How long will cakes typically last if stored at room temperature? How
can you maximise this time?
9.4 Should you store yeast products in the fridge or on the counter?
Explain your answer.
9.5 Describe the optimum conditions that yeast should be stored to
optimise its shelf life
9.6 Describe the optimum conditions that yeast products should be stored
to optimise their shelf life
9.7 How should flour be stored? What is the typical shelf life of all-purpose
flour?

Section 10: Cookery methods for cakes, pastries, breads and

fillings
10.1 Describe the following cookery methods for cakes, pastries, breads
and fillings

Section 11: Main types, culinary characteristics and uses of

fillings for cakes, pastries or breads
11.1 For each filling type, answer the following questions (in the context
of cake, pastry and bread recipes

Section 12: Main types, culinary characteristics and uses of

decorations for cakes, pastries or breads
12.1 Describe 2 cakes, pastries or breads you would use the following
decorations on

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 Section 13: Appropriate baking temperatures and cooking times
for cakes, pastries, breads and fillings
13.1 What temperature should pie dough be kept at during mixing and
makeup? Explain why this is important
13.2 Some pastry recipes require an initial hotter temperature in the oven
(e.g. 220 degrees Celsius) before reducing the temperature. Why is this?
13.3 What is the best temperature for baking puff dough products?
Explain your answer
13.4 Should cakes containing high sugar be cooked at lower or high
temperature than a pastry with low sugar content? Explain your answer

Section 14: Appropriate environmental conditions for storing

cakes, pastries, breads and re-usable by-products of their
preparation to ensure food safety and optimise shelf life
14.1 Identify 6 environmental conditions you should take into
consideration for storing cakes, pastries, breads and re-usable by-products
of their preparation to ensure food safety and optimise shelf life
14.2 The most important tip for successfully storing all baked goods is to
let them cool completely.
Explain what can happen if baked goods are not cooled before being
stored?
14.3 Outline 5 steps to storing bread in appropriate environmental
conditions that will ensure food safety and optimise shelf life

Section 15: Mise en place requirements for producing cakes,

pastries and breads and fillings
15.1 What does mise en place mean?
15.2 List 5 steps to utilising mise en place principles in baking

Section 16: Safe operational practices using essential functions

and features of equipment used to produce cakes, pastries and
breads.
16.1 List 4 safety measures when operating a commercial mixer
16.2 List 2 standard safety features on a commercial mixer
16.3 List 3 attachments for vertical mixers, and what each is used for.

Appendices include 1 How to Guide

Evidence Summary / ☐ How to Guide (Appendix 1) Section 1 – 16

Submission instructions

APPENDIX 1 – How to Guide

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How to Produce Cakes,
Pastries and Breads

Name:

Section 1: Culinary terms and trade names

You are to provide information on culinary terms and trade names for ingredients commonly used in the

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 production of different poultry dishes for the following variety of classical and contemporary poultry
dishes including the different cuts of poultry and styles of cooking.
1.1 Below is a list of common culinary terms for baking to help you with reading a recipe. Define each of
the culinary terms listed below:
Baking blind
Baking blind (sometimes called pre-baking) is the process of baking a pie crust
or other pastry without the filling. Blind baking a pie crust is necessary when it
will be filled with an unbaked filling (such as with pudding or cream pies), in
which case the crust must be fully baked.

Beating This is the rigorous mixing of ingredients using a wooden spoon, electric whisk,
food mixer or food processor. The purpose is to thoroughly combine ingredients
and to incorporate air, making cakes light and fluffy.

Creaming Creaming, in this sense, is the technique of softening solid fat, like shortening or
butter, into a smooth mass and then blending it with other ingredients. The
technique is most often used in making buttercream, cake batter or cookie
dough.

Curdling
Curdling is the breaking of an emulsion or colloid into large parts of different
composition through the physio-chemical processes of flocculation, creaming,
and coalescence. Curdling is purposeful in the production of cheese curd and
tofu; undesirable in the production of a sauce, cheese fondue or a custard.

Dusting/Dredging
"Dredge" means lightly coating food with a dry ingredient, such as flour,
cornmeal, or breadcrumbs. Often, you'll dredge foods before frying. Note: Many
recipes call for food to be dredged, then dipped in a liquid (such as eggs or
buttermilk) followed by a seasoned coating

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 Folding in
The term folding can trip up some bakers. That's because this term is pretty
ambiguous—not like toasting nuts or whipping cream. But the simple definition
of folding is carefully adding a light, airy mixture to a thicker, heavier mixture.

Icing
Icing is a thin, runny sugary liquid that hardens on cooling. Most commonly,
icing is used to decorate Donuts and Cinnamon Rolls but it is also used on
pound cakes like Lemon Pound Cake. The main ingredient while making icing is
Sugar which is mixed with water, milk, or cream as per the recipe

1.2 Describe the 9 essential ingredients used in cakes, pastries and bread
Flour

is aptly named because it's your baking jack-of-all-trades that can create
everything from cookies to pancakes to muffins. Made from a blend of hi-gluten
hard wheat and low-gluten soft wheat, its light and fluffy texture comes from
being milled to remove all of the wheat germ and bran.

Leaveners

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 Leaveners cause chemical reactions that fill batters and dough with the tiny gas
bubbles that make baked goods rise. Thank you, science! There are two kinds
of leaveners: chemical and biological.

Sugar
Granulated sugar is what they mean when recipes list sugar as an ingredient.
Made from the juice of sugarcane or beets, this kind of sugar has been stripped
of its natural molasses and can be further refined to look white. Raw sugar
retains its tan color.
Confectioners' sugar, aka powdered sugar, is ground into ultra-fine particles and
combined with starch so it doesn't clump up in its package. Bakers use
confectioners' sugar in frostings and icings. And a quick dusting of
confectioners' sugar always makes everything a little prettier, too.

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 Salt
Granulated table salt is what you'll use in everyday baking. Some bakers prefer
to use table salt that hasn't been iodized because they can sometimes detect an
unpleasant flavor in plain baked goods. Use table salt when you're measuring
salt for a recipe.
Sea salt has been harvested from evaporated sea water and can have a grainy
or flaky texture, depending on its source. Crunchy, flaky sea salt is often
sprinkled across sweet baked goods to give your taste buds more than one
reason to love what's going on in your mouth. Use flaky sea salt as a finishing
salt, not as a measuring salt.

Dairy

Unsalted butter is the default choice for baking, unless your recipe specifies
salted butter. If you're not going to use it all of the time, you can easily freeze
butter until you need it. You'll use butter in batters, pastry dough, and cookie
dough, as well as in frostings and icings for that rich texture and flavor that
makes your baked goods irresistible. Find out why butter is better than
margarine for baking.

Large eggs can help to bind ingredients together. When recipe writers list eggs
as an ingredient, it's almost always safe to assume they're talking about large-
size eggs. Store eggs in the fridge. Find out what you can substitute for eggs by
clicking here.
Milk gives batters their moisture. You'll want to keep a quart of milk in the fridge
for pancakes and waffles. Whole milk gives a richer flavor than low-fat milk, but
you can make 1:1 substitutions to suit your preference.
Buttermilk reacts with leaveners to make fluffier, more tender pancakes and
biscuits. If you don't want to keep it in the fridge all the time, look for shelf-
stable powdered buttermilk. Also, if you're out of buttermilk and don't feel like

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 going to the store, try making this substitute at home.
Alternative milks are made from soy, rice, coconut, or nuts. Read more about
plant-based milks and how to bake with them.

Fats: Oil and

Shortening Vegetable oil in a neutral flavor, both for recipes and for oiling baking pans.
Butter: (see above)
Shortening is a solid vegetable fat used by some cooks either to replace butter
or in combination with butter to make tender baked goods like pie crusts.
Shortening has a higher melting point than butter, so cookies made with
shortening tend to keep their shape better.

Extracts and
Flavourings Pure vanilla extract gives baked goods a warm, spicy aroma and flavor. It's
available both as liquid and paste, and a little goes a long way. Because vanilla
makes a huge difference in your baking, don't bother buying the imitation stuff.
Almond extract, lemon extract, mint extract, rum flavoring, brandy
flavoring...the point is, there's a whole world of pure extracts and flavorings to
explore. Don't go out and buy them all at once, though. Just add to your
collection as you expand your baking horizons.
Whole vanilla bean is used for a more intense vanilla flavor in frostings and

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 sugars

Spices Ground cinnamon seems to top the list of the one ground spice every baker has
on hand. What else you stock depends on what you like to make. For example
you might like ground cloves, allspice, and ginger to go along with the
cinnamon. If nutmeg is on your basic list, you should always buy it whole and
grate it yourself right before you use it. A smart way to buy spices is in bulk:
You're only getting a little at a time so they don't get stale and lose their flavor.

Add-Ins

Chocolate in its many forms. Keep bar chocolate, chocolate chips, unsweetened
cocoa powder and Dutch-process cocoa powder on hand for cakes, cookies,
frostings, and glazes. Read more about how to choose and use the right
chocolate for the right job.
Dried fruits such as raisins and cranberries.
Rolled oats to bump up nutrition in batters and cookie doughs.
Nuts can be stored in the fridge or freezer to extend shelf life.
Jams, jellies, and fruit preserves for cakes and cookies.
Peanut or almond butter for cookies and pies

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 1.3 For the culinary terms and trade names located in the following 12 recipes used for cakes, pastries
and breads outline the ingredients, cooking method, preparation style used. Record your response in the
table provided at the end of each recipe.
1.3.1 For recipe #1 – Basic Sponge Cake

Ingredients:
1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) cornflour
1/4 teaspoon salt
4 x 60g eggs, at room temperature
2/3 cup (150g) caster sugar
Whipped cream, for filling
Fresh fruit, for filling
Icing sugar, for dusting

Preparation and cooking steps:

1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line
bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
2. Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high
speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon
until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen
counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away
from the sides slightly and spring back when gently touched.
4. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

Plating:
Fill with whipped cream and your choice of fresh fruit. Dust with icing sugar.

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Basic Sponge Basic Sponge Cake Fill with whipped
Cake 1/3 cup (50g) plain flour cream and your
1/3 cup (50g) self-raising flour choice of fresh fruit.
1/3 cup (50g) cornflour Dust with icing sugar.
1/4 teaspoon salt
4 x 60g eggs, at room
temperature
2/3 cup (150g) caster sugar
Whipped cream, for filling
Fresh fruit, for filling
Icing sugar, for dusting

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 1.3.2 For recipe #2 – Chocolate Muffins

Ingredients:
1 3/4 cups plain flour
1 cup sugar
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
2 egg lightly beaten large
1 cup milk
1/2 cup butter melted
1/2 cup chocolate chips optional
1/4 tsp bicarbonate of soda

Preparation and cooking steps:

1. Preheat oven to 180C. Grease a muffin pan.
2. Combine flour, sugar, cocoa, baking powder, bicarbonate of soda and salt into a bowl.
3. Add in eggs, milk and melted butter. Stir until combined.
4. Add chocolate chips and mix.
5. Spoon into prepared pan. Bake for 18-20 minutes.
6. Transfer onto a wire rack to cool.

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Chocolate Chocolate Muffins chocolate chips
Muffins 1 3/4 cups plain flour
1 cup sugar
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
2 egg lightly beaten large
1 cup milk
1/2 cup butter melted
1/2 cup chocolate chips optional
1/4 tsp bicarbonate of soda

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 1.3.3 For recipe #3 – Strawberry Swiss Roll

Ingredients:
Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) canola oil
Fresh strawberries for serving
Powdered sugar for dusting
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

Method:
Prepare the strawberry jam filling:
1. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally.
Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture
is thick, for about 15-20 minutes.  Remove from heat and let cool completely before using.

Prepare the cake:

2. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with
parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.

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 4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow
and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of
the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
7. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to
the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered
sugar.
8. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it
cracks. Let cool completely.

Prepare the cream cheese filling:

9. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream
with an electric mixer until it forms stiff peaks. Fold together.
10. Unroll the cake and spread the strawberry filling evenly over the cake.
11. Spread the cream cheese filling on top of the strawberry filling.
12. Roll the cake back up. Refrigerate for at least 1 hour before serving.

Plating: Sprinkle with more powdered sugar before serving and decorate with fresh strawberries

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Strawberry Strawberry Swiss Roll : Sprinkle with more
Swiss Roll Cake powdered sugar
3/4 cup (95g) all-purpose flour before serving and
1 tsp (4g) baking powder decorate with fresh
1/2 tsp (2g) salt strawberries
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) canola oil
Fresh strawberries for serving
Powdered sugar for dusting
Strawberry Jam Filling
10 oz (300g) strawberries, cut
into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room
temperature
1 cup (240g) whipping cream,

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 chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

1.3.4 For recipe #4 – Raspberry Friands

Ingredients:
160 g (1 ½ stick) unsalted butter
100 g (⅔ cup) plain flour
250 g (1 ⅔ cup) icing sugar (powdered sugar)
125 g (1 cup) ground almonds
6 eggwhites
1 teaspoon vanilla extract
small punnet of raspberries

Method:
1. Preheat the oven to 180°C
2. Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it

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 burn.
3. Use some of the butter to lightly grease the friand moulds.
4. Let the butter cool slightly to use later in the recipe.
5. Sift the flour and icing sugar into a large bowl and stir through the ground almonds.
6. Place the eggwhites into another large bowl and whisk until they are white and frothy.
7. Gently mix the frothy eggwhites into the flour mixture.
8. Add the melted butter and vanilla extract, and stir everything together.
9. Fill the friand tin until each mould is ⅔ full. Using an ice-cream scoop will help you to divide the
batter evenly and to make even-sized friands.
10. Place 2 to 3 raspberries into each mould.
11. Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer
inserted in the middle comes out clean.
12. Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool
completely.

Plating:
Serve the friands warm or cold with a dusting of icing sugar.

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Raspberry Raspberry Friands Serve the friands
Friands 160 g (1 ½ stick) unsalted butter warm or cold with a
100 g (⅔ cup) plain flour dusting of icing sugar
250 g (1 ⅔ cup) icing sugar
(powdered sugar)
125 g (1 cup) ground almonds
6 eggwhites
1 teaspoon vanilla extract
small punnet of raspberries

1.3.5 For recipe #5 – Quiche Lorraine

Ingredients:
Quiche Crust
1 1/4 cups (185g) plain white flour (all-purpose flour)
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

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 Quiche Lorraine Filling
BACON FILLING:
1 tbsp / 15g butter
1 garlic clove, minced
1/2 onion, finely chopped (~1/2 cup)
200 g bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
EGG MIXTURE
4 eggs (~55- 65g)
1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1)
Pinch of salt & pepper
CHEESE:
1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar)
GARNISH:
50g bacon, chopped and cooked until golden

Method:
Quiche Crust
1. Place flour, salt and butter in a food processor. 
2. Pulse 10 times or until it looks like breadcrumbs.
3. With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
4. Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like
breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it
doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer
than 30 seconds at most.
5. Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in.
Refrigerate for 1 hour.
6. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
7. Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then
roll out into a 27cm/11" round.
8. Gently roll the pastry so it wraps around the rolling pin.
9. Unroll it over the quiche pan - 23cm / 9".
10. Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't
quite reach top of rim).
11. Roll the rolling pin across the top to cut off the excess pastry.
12. Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
13. Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or
dried beans to weigh it down. (Note 3)
14. Bake for 20 minutes, then remove from oven.
15. Turn oven DOWN to 180C/350F (or 160C/320F fan).
16. Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base
is light golden.
17. Remove from oven and fill with quiche Lorraine filling

Quiche Lorraine Filling

BACON FILLING:
1. Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
2. Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light
golden.

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 3. Transfer to a paper towel lined bowl and leave to cool.
EGG MIXTURE:
4. Place ingredients in a bowl and whisk to combine.
ASSEMBLING AND BAKING:
5. Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of
cooked quiche crust.
6. Scatter cheese evenly across top.
7. Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
8. Bake for 35 - 40 minutes until the top is golden. The centre should still be jiggly.

Plating:
Garnish with Extra Bacon. Rest for 10 minutes before removing from the pan to cut and serve. 

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Quiche Quiche Lorraine Garnish with Extra
Lorraine Quiche Crust Bacon. Rest for 10
1 1/4 cups (185g) plain white minutes before
flour (all-purpose flour) removing from the
1/2 tsp salt pan to cut and serve.
100g / 7 tbsp unsalted butter,
cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as
required)

Quiche Lorraine Filling

BACON FILLING:
1 tbsp / 15g butter
1 garlic clove, minced
1/2 onion, finely chopped (~1/2
cup)
200 g bacon, cut into small
strips (1.5 x 0.5cm / 2/3" x 1/5")
EGG MIXTURE
4 eggs (~55- 65g)
1 1/4 cups (300ml) heavy cream
(thickened cream) (Note 1)
Pinch of salt & pepper
CHEESE:
1 1/4 cups (125g) grated
gruyere cheese (or tasty,
cheddar)
GARNISH:
50g bacon, chopped and cooked
until golden

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 1.3.6 For recipe #6 – Caramel tarts with maple pecans

Ingredients:
1 1/2 cups plain flour
2 tablespoons caster sugar
125g butter, chilled, chopped
1 egg yolk
2 tablespoons chilled water
CARAMEL FILLING
3/4 cup caster sugar
2/3 cup thickened cream
80g butter, chopped
MAPLE PECANS
3/4 cup pecans
1 tablespoon maple syrup

Method:
1. Place flour, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs. Add
egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more
chilled water if necessary. Turn out on to a lightly floured surface. Knead until just smooth. Shape
into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Meanwhile, make maple pecans: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with
baking paper. Place pecans and syrup in a bowl. Toss to coat. Place mixture, in a single layer, on
prepared tray. Bake, stirring occasionally, for 10 to 12 minutes or until golden and crisp.
3. Reduce oven temperature to 180°C/ 160°C fan-forced. Grease four 3cm-deep, 10cm (base) loose-
based fluted tart pans. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a
13cm round cutter, cut 4 rounds from pastry. Line pans with pastry. Refrigerate for 10 minutes
4. Place pans on a baking tray. Line pastry cases with baking paper. Fill with ceramic pie weights or
uncooked rice. Bake for 12 to 14 minutes or until edges are light golden. Remove weights or rice
and paper. Bake for 8 minutes or until bases are light golden. Set aside to cool.
5. Make caramel filling: Place sugar in a frying pan over medium-high heat. Cook, without stirring, for

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 5 to 6 minutes or until sugar turns golden. Reduce heat to low. Add cream. Cook, stirring, for 3 to 4
minutes or until smooth. Remove from heat. Add butter. Stir to combine. Cool for 5 minutes. Pour
into pastry cases. Refrigerate overnight or until set.

Plating:
Top with maple pecans. Serve.

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Caramel tarts Caramel tarts with Top with maple
with maple Ingredients: maple pecans pecans. Serve.
pecans 1 1/2 cups plain flour
2 tablespoons caster sugar
125g butter, chilled, chopped
1 egg yolk
2 tablespoons chilled water
CARAMEL FILLING
3/4 cup caster sugar
2/3 cup thickened cream
80g butter, chopped
MAPLE PECANS
3/4 cup pecans
1 tablespoon maple syrup

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 1.3.7 For recipe #7 – Apple Strudel

Ingredients:
250 g flour 00 (or unbleached all-purpose)
50 g unsalted butter at room temperature
1 egg, organic, free-range
5 Tbsp lukewarm water
pinch of salt
4 organic apples, about 700-800 g (I used a mix of Gala and Honey Crisp)
50 g raisins
3 Tbsp rum
100 g coconut sugar (or raw cane sugar)
1 tsp cinnamon
50 g pine nuts
a handful of walnuts, chopped
5 Tbsp apricot jam (or any other jam you have)
5 Tbsp breadcrumbs
40 g butter

Method:
1. In the bowl of a stand mixer fitted with the dough hook, add the flour, the pinch of salt, the soft
butter and the egg. Mix at low speed, then add the water 1 Tbsp at a time. Keep working on low
speed until you reach a smooth, soft dough. Cover the dough with a bowl or wrap it in plastic and let
rest at room temperature for half an hour.
2. Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until
they are medium brown. Let cool.
3. Soak the raisins in the rum for at least 30 minutes.
4. Peel, core and thinly slice the apples. Add the coconut (or raw cane) sugar, and cinnamon, then add
the raisins drained from the rum. Mix well.
5. Roll out the dough in between two lightly floured parchment paper sheets the thinnest possible to a
rectangle about 50×30 cm (13×9 inches). You could also roll the dough onto a clean, lightly floured
kitchen towel (it requires a greater skill).
6. Stretch it thin, possibly until you can see through. Thick edges can be cut off. Brush dough edges
with melted butter.
7. Spread the toasted breadcrumbs over the dough (not the edges). Add dollops of apricot jam (or
your jam of choice). Drain the apple mix and spread it over the breadcrumbs. Sprinkle the pine nuts
and the walnuts.
8. With the help of the parchment, fold in the edges of the dough over the filling to prevent the filling
from oozing while rolling. Then gently roll in the strudel starting from the long side and close it to a
roll so that the seam is down.
9. Place it on its parchment onto a baking sheet, keeping it seam-side down. Brush with melted butter
and sprinkle with vanilla (or cane) sugar.
10. Bake the strudel at 180° C for 30-40 minutes. The strudel is ready when the crust turns a light
golden.

Plating:
Cut into even slices for plating and dust with icing sugar

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 Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Apple Strudel Pastry Cut into even slices
for plating and dust
250 g flour 00 (or unbleached with icing sugar
all-purpose)
50 g unsalted butter at room
temperature
1 egg, organic, free-range
5 Tbsp lukewarm water
pinch of salt
4 organic apples, about 700-800
g (I used a mix of Gala and
Honey Crisp)
50 g raisins
3 Tbsp rum
100 g coconut sugar (or raw
cane sugar)
1 tsp cinnamon
50 g pine nuts
a handful of walnuts, chopped
5 Tbsp apricot jam (or any other
jam you have)
5 Tbsp breadcrumbs
40 g butter

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 1.3.8 For recipe #8 – Easy Homemade Croissant

Ingredients:
4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast
2 1/4 teaspoons kosher salt
1 1/4 cups unsalted butter, cold (2 1/2 sticks)
1 cup milk (you may need as much as 1 1/4 cups)
egg wash (1 large egg beaten with a teaspoon or two of water)
Icing sugar to dust

Method:
1. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. 
2. Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
3. Add the milk and stir together until a stiff dough forms. 
4. Wrap the dough tightly in plastic wrap and chill for 1 hour. 
5. On a lightly floured surface, roll the dough into a long rectangle shape.  
6. Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough
has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel
soft, chill it in the refrigerator or freezer until stiff.) 
7. Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a
thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long). 
8. Cut the dough into long, skinny triangles (about 5-inches at the wide end). 
9. Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the
pointed end, tucking the point under the croissant. 
10. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof for 2
hours. 
11. Preheat the oven to 190˚C, and gently brush the croissants with egg wash.
12. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.  

Plating:
Serve croissants on appropriate size plate and dust with icing sugar to serve

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type

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 cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Easy Bread
Homemade Serve croissants on
Croissant 4 cups all-purpose flour appropriate size plate
1/3 cup granulated sugar and dust with icing
4 teaspoons active dry yeast sugar to serve
2 1/4 teaspoons kosher salt
1 1/4 cups unsalted butter, cold
(2 1/2 sticks)
1 cup milk (you may need as
much as 1 1/4 cups)
egg wash (1 large egg beaten
with a teaspoon or two of water)
Icing sugar to dust

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 1.3.9 For recipe #9 – Paul’s French Baguettes

Ingredients:
1kg plain flour (see tip), plus extra
600ml water (room temperature)
20g sea salt
1 packet (7g) baker’s yeast
Warm butter and pulled roast chicken, to serve

Method:
1. Combine all ingredients in a large bowl and work together with your hands or a wooden spoon. It
will seem very wet at first, then very dry, but in the end it will form a very moist, sticky dough.
2. Knead dough well for 2-3 minutes, then transfer to a bowl to rise, about 1-1.5 hours. When dough is
doubled in size, transfer to a clean surface. Dough should still be very sticky. Dust with a little flour,
being careful not to add so much to change the texture of the dough.
3. Preheat oven to 250C (or as high as oven will go). Line a large baking tray (that will fit four
baguettes, or two smaller trays that will fit two baguettes each) with baking paper and dust with a
little flour. Place a large casserole or oven-proof dish half filled with water in the bottom of the oven.
4. Divide dough into four pieces, roughly the same size. Take one portion and gently roll it into a
baguette shape – checking it will fit your oven and baking tray. Repeat with remaining four pieces of
dough. Cover with four-dusted plastic wrap and let rise until doubled in size, about 1-1.5 hours.
5. Use a very sharp knife, razor or scissors to cut 4-5 slashes in each baguette. Use a spray bottle filled
with water to lightly spray the baguettes all over. Place baguettes in oven and cook about 15
minutes, until baguettes are well-browned. Reduce oven temperature to 200C and cook another 5-
10 minutes
6. Transfer baguettes to a cooling rack and leave until completely cool before slicing.

Plating:
Slice baguettes and serve with warm butter and pulled roast chicken

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Paul’s French Bread Slice baguettes and
Baguettes 1kg plain flour (see tip), plus serve with warm
extra butter and pulled
600ml water (room temperature) roast chicken
20g sea salt
1 packet (7g) baker’s yeast
Warm butter and pulled roast
chicken, to serve

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 1.3.10 For recipe #10 – Plaited fruit bun with icing

Ingredients:
3/4 cup (185ml) warm milk
2 teaspoons (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
2 1/2 cups (375g) plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon finely grated lemon rind
1 egg, lightly whisked
20g butter, melted
1/2 cup (90g) sultanas
1/2 cup (80g) currants
1/3 cup (65g) mixed peel
1 egg yolk
2 tablespoons milk
Butter, to serve

ICING
1 cup (150g) pure icing sugar
2 teaspoons cold water
2 teaspoons lemon juice

Method:
1. Combine milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until
frothy.
2. Combine flour, cinnamon, nutmeg, lemon rind and remaining sugar in a bowl. Add milk mixture, egg
and butter; stir to combine. Turn onto a lightly floured surface; knead for 10 minutes or until smooth
and elastic. Place in a bowl; cover with plastic wrap. Set aside in a warm, draught-free place, for 1
hour or until doubled in size.
3. Preheat oven to 200°C. Lightly grease an oven tray. Add the sultanas, currants and mixed peel to the
dough. Knead until smooth. Divide dough into 3 even portions. Roll each portion into 40cm-long logs.
Place logs on the tray and plait. Combine egg yolk and milk in a bowl. Brush evenly over the bun. Set
aside for 10 minutes to rise. Bake for 10 minutes. Reduce heat to 180°C and bake for a further 20
minutes or until golden and loaf sounds hollow when tapped. Set aside to cool.
4. Combine the icing sugar, water and lemon juice in a medium bowl to form a smooth paste. Place in a
small plastic bag. Snip off the end and drizzle over the bun. 

Plating:
Cut into slices and serve with butter.

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 Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Plaited fruit Bread Cut into slices and
bun with icing serve with butter.
3/4 cup (185ml) warm milk
2 teaspoons (7g/1 sachet) dried
yeast
1/4 cup (55g) caster sugar
2 1/2 cups (375g) plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon finely grated lemon
rind
1 egg, lightly whisked
20g butter, melted
1/2 cup (90g) sultanas
1/2 cup (80g) currants
1/3 cup (65g) mixed peel
1 egg yolk
2 tablespoons milk
Butter, to serve

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 1.3.11 For recipe #11 – White bread round rolls

Ingredients:
3 cups (450g) strong plain flour
1/2 teaspoon salt
40g butter
1 cup (250ml) warm milk
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
Plain flour, to dust

Method:
1. Combine flour and salt in a bowl. Add butter; use fingertips to rub butter into the flour until it
resembles fine breadcrumbs.
2. Combine milk, yeast and sugar in a jug; set aside for 5 minutes or until frothy. Add to flour mixture;
stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and
elastic.
3. Brush a large bowl with oil. Place dough in bowl and cover with a damp tea towel. Set aside in a
warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Punch centre of dough. Turn onto lightly floured surface; knead for 2 minutes
or until smooth. Divide dough into eight even portions. Roll each portion into a ball. Place on lightly
floured oven tray. Set aside for 10 minutes to rise.
5. Lightly brush rolls with a little water and dust with extra flour. Bake for 5 minutes. Reduce heat to
180°C; bake for a further 15-20 minutes or until rolls are golden brown and sound hollow when
tapped on base.

Plating:
Serve warm or at room temperature with butter

Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
White bread Bread Serve warm or at
round rolls room temperature
with butter
3 cups (450g) strong plain flour
1/2 teaspoon salt
40g butter
1 cup (250ml) warm milk
1 tablespoon (14g/2 sachets)
dried yeast
2 teaspoons caster sugar
Plain flour, to dust

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 1.3.12 For recipe #12 – Hot Cross Buns

Ingredients:
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
FLOUR PASTE
1/2 cup plain flour
4 to 5 tablespoons water
GLAZE
1/3 cup water
2 tablespoons caster sugar
Butter, to serve

Method:
1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small
saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture
and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use
clean hands to finish mixing to form a soft dough.
2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a
lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2
hours, or until dough doubles in size.
3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for
30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion
into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm,
draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-
force.
4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more
water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste
over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves.
Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns.

Plating: Serve warm or at room temperature with butter

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 Name of the Ingredients commonly used Different type of cake, pastry or bread and
dish in the production of different decorations type
cakes, pastries and breads Type of cake, pastry Decorations used
or bread
Hot Cross Buns Bread Serve warm or at
4 cups plain flour room temperature
2 x 7g sachets dried yeast with butter
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
FLOUR PASTE
1/2 cup plain flour
4 to 5 tablespoons water
GLAZE
1/3 cup water
2 tablespoons caster sugar

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Section 2: Contents of stock date codes and rotation labels

2.1 What information should be included on any food labelling / coding within a commercial kitchen?

Expiration dates –the use-by or best-before date of a product which is either placed on the
packaging by the manufacturer or on an internal label prepared by employees.

Use-by dates – this specifies the date by which the customer must eat the product or risk potential
sickness. The item may no longer be safe after this date.

Best-before dates — this is a quality indicator rather than a food safety indicator.

Internal date codes - before saving an item, you may need to date code and label the contents. This
could contain the ingredients, weight, number of servings, date cooked, date opened, and any other
pertinent information requested by your company

2.2 What are rotation labels?

Food Rotation Labels provide a colour-coded system for arranging food preparation and packaged meals
in order of freshness so that it lessens the risk of using or serving expired food in a variety of situations.

2.3 Describe the purpose of stock date codes

Date codes give a guide to an item's shelf-life — how long it can be kept before its quality begins to
deteriorate, or it becomes potentially unsafe to consume. In Australia, it's the manufacturer's or food
supplier's responsibility to determine shelf life

2.4 Explain when are stock date codes used? Provide 4 examples

The intention of date coding is to give consumer a guide that food's life in terms of quality so,that the
consumer can know that the food is safe to consume or not .

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 Best before date
Use -by- date
give a guide to an item's shelf-life

Section 3: Food safety practices for handling and storing cakes,

pastries and breads

3.1 Why is it important to maintain personal hygiene when working with food?

Good personal hygiene can prevent food poisoning. Bacteria that cause food poisoning can be on
everyone – even healthy people. You can spread bacteria from yourself to the food if you touch your
nose, mouth, hair or your clothes, and then food.

3.2 What is the Food Safety Act? What does this cover?
Food safety legislation and regulation
The Food Act 2006 (the Act) is the main food safety legislation in Queensland and applies to all
Queensland food businesses. The objectives of the Act are to:

ensure food for sale is safe and suitable for human consumption
to prevent misleading conduct in relation to the sale of food
to apply the Australia New Zealand Food Standards Code.
The Act manages food safety according to the level of risk that the food business presents to the
community. The higher the level of risk, the higher the level of food safety regulation.

There are other pieces of food safety legislation in Queensland that address food safety at a different
level of the food supply chain:

Food Regulation 2016 (the Food Regulation)—prescribes details in relation to licensable food businesses,
display of licence details by mobile premises, isolation of contaminants in food and fees for applications.

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 3.3 How does the Food Safety Act affect you in food processing?

Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.
Ensures daily healthy family living. Keeping one healthy and preventing the additional cost of buying
medication and medical check-ups. This is especially important in business.

Processing by certain methods like pasteurization, cooking, and drying can destroy or inhibit the growth
of harmful bacteria. Additives such as emulsifiers preserve the texture of foods, such as preventing
peanut butter from separating into solid and liquid parts.

3.4 Describe how unfrosted cakes, pastries, biscuits, muffins and loaves should be stored

Cool goods completely.

Wrap the cake tightly with plastic wrap, ensuring that no part of the cake is exposed (you can also store
it in an airtight container)
Place in the fridge.
Take out from the fridge 10 minutes before serving to let it thaw.

Section 4: Classical and contemporary cakes, pastries and sweet and

savoury breads

4.1 Name each of the following cakes, pastries and sweet and savoury breads
Sponge cake

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 Strawberry pastry

Chocolate pastry

Baked coconut crushed tarts

Bread

Slice cake

Fondant Fancy

Muffins

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 Swiss rolls

Choco berry

Crossiant bread

Donuts

Patties

Crêpes Suzette

Cherry muffins

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 Magentraes roll

French baguettes

Blue berry cheese cake

Bun loaf roll

Hot cross buns

Naan

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Section 5: Characteristics of a variety of classical and contemporary
cakes, pastries and breads

5.1 Describe the following characteristics of each yeast based product listed below
Croissants Appearance

crescent moon shape

Colour
a nice golden colour.

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 Consistency
Hard from top moist from inside

Moisture content

Crispy
Shape
crescent moon shape

Taste
Rich, sweet butter, toasty nuts
from the long fermentation, and
caramelized.

Texture layered, flaky texture, similar to

a puff pastry

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 Sourdough Bread Appearance
it has crispy crust and has a lot
of bubbles in between the dough
when cut.

Colour
its color ranges from light orange
to dark gold depending on the
amount of hear they has been
exposed to

Consistency
bubbles in between the dough
when cut.

Moisture content
Moist

Shape

round

Taste
it has a tangy taste and this
varies with how the bread was
prepared.

Texture
crispy crust

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 Hot Cross Bun Appearance
A hot cross bun is a spiced sweet
bun usually made with fruit,
marked with a cross on the top,

Colour
a creamy white

Consistency softer and more moist

Moisture content
softer and more moist

Shape
Round

Taste
spiced sweet bun

Texture Soft

Savarin Appearance
Ring likeColourGolden Brown

Colour ColourGolden Brown

Consistency
between that ofchoux pastry
batter and a brioche dough.

Moisture content
Moist

Shape

Round
Taste
Sweet

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 Texture Soft

5.2 Describe the following characteristics of each cake product listed below
Genoise Sponge Cake Appearance Sponge Cakes are cakes with a
light, airy texture. They come in
different shapes, sizes and
flavours. They may be iced or
frosted, or just dusted with
sugar, or left plain.

Colour
Cream
Consistency

dry texture
Moisture content
Not much moist

Shape

Round
Taste

Sweet
Texture
dry texture

Fruit cake Appearance

Smooth top, bottom and sides,
sheen of fruit when cake is cut;
no shiny, dark or overheated
fruit protruding; cake should be
firm, smooth, fresh and moist;

Colour
Cream and light brown
Consistency clotted cream, slowly dropping
from the spoon.

Moisture content
firm, smooth, fresh and moist;

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 Shape
Rectangle and round

Taste
Sweet

Texture
firm, smooth, fresh and moist;

Swiss roll Appearance

A Swiss roll is a baked dessert
that essentially consists of a light
sponge cake topped with a filling
and then rolled up into a log
shape.

Colour

Cream and pink filling

Consistency

Very smooth
Moisture content
Moist

Shape

A swiss roll is a basically a rolled

sponge cake in the shape of a
log.
Taste
Sweet

Texture
Soft

Sponge Appearance Sponge Cakes are cakes with a

light, airy texture. They come in
different shapes

Colour

Consistency

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 They may be iced or frosted, or
just dusted with sugar, or left
plain

Moisture content

Dry
Shape Different types of shapes

Taste
Sweet

Texture

Light airy texture

Angels cake Appearance

It's pristine white on the inside
with a chewy light brown crumb
around the exterior

Colour
It's pristine white on the inside
with a chewy light brown crumb
around the exterior

Consistency
mousse like in texture

Moisture content
Moist

Shape
Round

Taste

Sweey and crispy

Texture
very fine and extremely resilient
crumb

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 5.3 Describe the following pastry structures
Filo Appearance
Filo or phyllo pastry is a paper-
thin pastry that is common in
Greek, Middle Eastern and
Balkan cooking. When you use
the pastry, you join layers by
brushing each layer with butter
or oil.

Colour
Brown
Consistency
papery, leaf-like thinness

Moisture content
Gummy

Shape
triangle

Taste
leave it defrost at room
temperature as this will make
the outer layers gummy;

Texture paper-thin pastry

Puff Appearance
. A good pastry is light and airy
and fatty,

Colour golden brown in color

Consistency flaky consistency after baking.

Moisture content
Moist

Shape

Round and spongy

Taste Puff pastry tastes buttery

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 Texture light and airy texture.

Shortcrust Appearance
Shortcrust pastry is a French-
style dough with a crumbly,
biscuit-like texture. This style of
dough is "short" because the
amount of flour is usually double
the amount of fat, allowing it to
break apart more easily than
American-style pie dough (a
closer ratio of flour to fat).

Colour

deep golden-brown,
Consistency
Soft

Moisture content

Moist
Shape
disc.

Taste
Shortcrust pastry has a crisp,
crumbly texture and a buttery
taste,

Texture biscuit-like texture

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Section 6: Historical and cultural derivations of a variety of cakes,
pastries and breads

6.1 Describe briefly the history of yeast

The earliest known records of yeast being used for more traditional uses such as baking bread comes
from Ancient Egypt in 1300–1500 BCE2 and China in 500–300 BC3. While yeast's use in beer brewing
and wine making has been observed in Sumeria, Babylonia, and present-day Georgia as far back as
around 6000 BCE

6.2 Provide a basic summary of how yeast based products became a staple of today's western diet.

A food staple is a food that makes up the dominant part of a population's diet. Food staples are eaten
regularly—even daily—and supply a major proportion of a person's energy and nutritional needs.
it remains the most regularly consumed food in the world, due to its convenience, portability, nutrition,
and taste

6.3 Provide a brief overview of the history of pastry

Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome
had pastries made with almonds, flour, honey and seeds. The introduction of sugar into European
cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland.

6.4 Describe briefly the overall history of cakes

the ancient Egyptians were the first culture to exhibit baking skills, and during Ancient Times the cakes
were more bread-like in appearance and sweetened with honey. The Greeks also had an early form of
cheesecake, while the Romans developed versions of fruitcakes with raisins, nuts and other fruits.

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 6.5 Describe the history of sponge cakes

The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested
sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English
Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).

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Section 7: Basic aspects of yeast fermentation and dough
development processes

7.1 What is ‘punching down’? Why is this done with dough?

Punching down is a common technique used in bread baking and it is essential to almost every yeast
bread you bake. Punching down deflates the dough and releases the air so that you can knead it and
form it into loaves or other shapes.

Most yeast bread recipes require two stages of rising (also called proofing). Punching down the dough is
done after the first rise (or bulk fermentation) and it is a simple but important step.

Though the name suggests that you might use a full-forced blow, you actually want to be quite gentle
with your punch. Yeast is a delicate and living thing, and that's why much of bread making is concerned
with nurturing the yeast, not killing it, and allowing it to grow. Be firm but gentle and you'll have better
loaves in the end. Follow these steps to punch down bread dough:

7.2 What effect do different proofing methods have on the dough? List some proofing methods.

Dough flavour is directly influenced by the fermentation which occurs during the proofing “time”, which
is why different proofing techniques will result in different flavours of the end product. The most
important thing to keep in mind is that time is irreplaceable when it comes to fermenting.

Proofing yeast (aka blooming yeast) refers to the process of dissolving active dry yeast in warm water
to rehydrate.

Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough’s final rise that
happens after shaping and just before baking. The entire dough fermentation process is sometimes
referred to as the proofing process.

Over-proofing happens when dough has proofed too long and the air bubbles have popped. You’ll know
your dough is over-proofed if, when poked, it never springs back. To rescue over-proofed dough, press
down on the dough to remove the gas, then reshape and reproof. (This method won’t work for
sourdough bread.)

Under-proofing happens when dough has not rested enough. You’ll know your dough is under-proofed if
it bounces back immediately when poked.

A proofer (aka proofing oven, proofing cabinet, dough proofer, proofing drawer, or proof box) is a warm
area (70-115°F) designed to maximize proofing by keeping dough warm and humid. You can DIY a
proofing box by placing a loaf pan at the bottom of the oven and pouring 3 cups boiling water into the

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 pan. Place the bread on the rack above, and keep the oven door closed. Do not turn on or heat the oven
at all—the hot water will keep the closed oven warm and moist.

7.3 What effect does dough handling have?

As a result of the mixing action, and the heat which is developed, the gluten becomes extensible (it can
be pulled out without breaking). As the dough stands and/or cools the extensibility and consistency of
the dough deteriorate fairly rapidly.

7.4 List 4 factors which will have an impact on yeast fermentation time.

Temperature, pH, aeration, substrate concentration, and nutrient availability all influence the
fermentation process and metabolic processes

7.5 Why is it important to rest pastry before rolling or moulding it?

Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes. This allows the fat to
resolidify after handling, making the pastry easier to work with and ensuring that it will hold its shape
during the early stages of cooking.

7.6 Describe the 6 steps to rolling dough

Shape the dough

Spread it out.
Choose a rolling pin.
Roll out your dough.
Cut out shapes.
Chill before baking.

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 7.7 Describe the optimum conditions that yeast should be stored to optimise its shelf life

Like active dry yeast, instant yeast has a shelf life of two years and performs best when it's kept away
from heat and moisture. After it's been opened, you'll need to seal it in an airtight container and store it
in the fridge or freezer.

7.8 What is the standard bread dough temperature when mixing product? What happens if this is
increased?

For wheat-based yeast breads, professionals have determined that the ideal dough temperature range is
75-78°F

7.9 What effect does sugar have on yeast fermentation speed?

Yeast can use oxygen to release the energy from sugar in a process called “respiration.” Thus, the more
sugar there is, the more active the yeast will be and the faster its growth.

7.10 List 2 functions of wheat protein in yeast products

The protein that is responsible for dough elasticity and formation of good bread is gluten produced by
mixing gliadin and glutenin, which gives dough its elastic character

7.11 What is yeast? What does it do in dough?

Yeast is a microbe used in bread making which feeds on sugar. Enzymes in yeast ferment sugar forming
carbon dioxide and ethanol. The carbon dioxide makes the bread rise, while the ethanol evaporates
when the bread is baked.

7.12 How is dough produced?

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 Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut
crops. Dough is typically made by mixing flour with a small amount of water or other liquid and
sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.

7.13 What is dough development

Dough refers to a wet mass developed after mixing of wheat flour, water and other ingredients. The
process of dough development begins with addition of water and commencement of mixing operation.
Initially all ingredients are hydrated and appear like a sticky paste.

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Section 8: Nutritional value of classical and contemporary cakes,
pastries and breads

8.1 Describe the nutritional value for each of the following yeast products (breads)

White bread
Calories: 67
White bread Total fat: 1 gram
Carbs 13 grams
Protein 2 grams

There are 278 calories in 100 grams of Wholemeal Bread. Calorie Breakdown:
17% fat, 71% carbs, 12% prot
Wholemeal Bread

1 slice (32 grams) of rye bread provides the following nutrients ( 1 ): Calories:
83. Protein: 2.7 grams. Carbs: 15.5 grams.
Rye bread

A small cheese croissant, provides 174 calories, 4 grams protein, 20 grams

carbohydrate, 1 gram of fiber, 9 grams fat, and 4 grams saturated fat. A fruit
Croissants
croissant is likely to provide 226 calories, 4 grams protein, 27 grams
carbohydrate, 2 grams fiber, 11 grams of fat and 6 grams of saturated fat.

Danish pastry
Danish Pastry, With Fruit, With Icing (1 small or frozen (approx 3 in. dia))
contains 16.7g total carbs, 16.1g net carbs, 6.5g fat, 1.9g protein, and 130
calories

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 8.2 Describe the nutritional value for each of the following cakes

carbohydrates comprise 198 calories, proteins account for 30 calories and

Sponge Cake
remaining calories come from fat which is 195 calories

Total Fat 13g. 17%

Saturated Fat 4g. 20%
Polyunsaturated Fat 3g.
Monounsaturated Fat 6g.
Cholesterol 0mg.
Sodium 159mg. 7%
Chocolate Mud Cake
Total Carbs 37g. 13%
Dietary Fiber 0g.

Total Fat 12g 18%

Total Carbohydrate 39g
Swiss Roll Dietary Fiber 1g 3%
Sugars 26g
Protein 2g

Fruit Cake

Fruit cake contains 160 calories per 44 g serving. This serving contains 4 g of
fat, 2 g of protein and 31 g of carbohydrate

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 8.3 Describe the nutritional value for each of the following pastry products

259 calories in Puff Pastry coming from 5% protein, 33% carbs, 62% fat, and
0% alcohol. A pie chart showing the macro nutrient componenets for Puff
Puff pastry
Pastry. This food consists of 8.59% water, 7.37% protein, 45.56% carbs,
38.48% fat, and 0% alcohol.

Phyllo dough contains 85 calories per 28.35 g serving. This serving contains 1.7
g of fat, 2 g of protein and 15 g of carbohydrate. The latter is 0.1 g sugar and
Filo pastry 0.5 g of dietary fiber, the rest is complex carbohydrate. Phyllo dough contains
0.4 g of saturated fat and 0 mg of cholesterol per serving.

Choux pastry
25.2g total carbs, 24g net carbs, 25g fat, 7.3g protein, and 348 calories.

Danish Pastry, With Fruit, With Icing (1 small or frozen (approx 3 in. dia))
contains 16.7g total carbs, 16.1g net carbs, 6.5g fat, 1.9g protein, and 130
Danish pastry
calories.

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Section 9: Indicators of freshness and quality of stocked ingredients
for cakes, pastries and breads

9.1 How can you maximise shelf life of glazed pastry products?

Keep it in the Freezer.

Keep it Tightly Sealed.
Work Honey into the Recipe.
Work Cinnamon into the Recipe.
Add in a Bit of Pectin.
Add an Enzyme.
9.2 What would you look for when assessing the quality of a Choux pastry product?

A baked result should have a golden dry outer crust or shell, be able to hold its shape when cooled,
must have a hollow center and some moisture retained in the internal walls. Medium strength flour,
eggs, water and fat.

9.3 How long will cakes typically last if stored at room temperature? How can you maximise this time?

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a
large inverted bowl, cover it with foil, or store in a large airtight container. Store at room temperature
for approximately 5 days.

9.4 Should you store yeast products in the fridge or on the counter? Explain your answer.

Chilling extends its life span, which is why it's best to store dry yeast (unopened and opened!) in the
refrigerator or freezer

9.5 Describe the optimum conditions that yeast should be stored to optimise its shelf life

active dry yeast, instant yeast has a shelf life of two years and performs best when it's kept away from
heat and moisture. After it's been opened, you'll need to seal it in an airtight container and store it in
the fridge or freezer.

9.6 Describe the optimum conditions that yeast products should be stored to optimise their shelf life

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 Newly purchased yeast (with good purchase-by date), can be stored in a cool location (pantry or
cabinet), refrigerated, or frozen for up to two years. Once the yeast is opened, it's best kept in the
refrigerator to use within four months, and six months – if kept in the freezer

9.7 How should flour be stored? What is the typical shelf life of all-purpose flour?

Yet, it should be kept in an air-tight container in a cool, dry place to preserve its freshness. Refrigerating
or freezing it may further increase its shelf life (6). For example, all-purpose flour lasts 6–8 months on
the shelf but up to 1 year if refrigerated and 2 years if frozen

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Section 10: Cookery methods for cakes, pastries, breads and fillings

10.1 Describe the following cookery methods for cakes, pastries, breads and fillings
adding fats and
liquids to dry
ingredients ough, mixture of flour and liquid with other ingredients, such as leavening
agents, shortening, sugar, salt, eggs, and various flavourings,

chilling ingredients
and work surfaces

Water, however, is absorbed much less easily into flour proteins when the
temperature is colder. That's why purists recommend cold ingredients, cold
equipment and marble boards. Keeping the butter cold also helps when making
short crust pastry because it doesn't melt into the flour when you are working it
in.

cutting, shaping and

moulding Shaping is a process that allows the gluten to develop and creates surface
tension by forming a skin on the surface of the dough. This skin helps the
dough to create a crispy, even exterior during the baking process to prevent it
from collapsing or breaking apart in the oven.

kneading and
handling Kneading warms up those strands, which allows the proteins to expand during
fermentation and encourages the molecules to bond, making for a more elastic
dough with better structure

preparing and using

pastry and dessert
fillings Adding filling between layers holds the layers together, giving your cake flavor
as well as height.

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 preparing and using
pre-bake finishes and
decorations glazes and jellies.
icings.
chocolate.
sprinkled icing sugar.
fresh, preserved or crystallised fruits.
fruit purées.
whole or crushed nuts.

resting

the primary reason for a brief resting period to redistribute the liquid in the
dough. While the dough sits, turning from loose and soft to drier and more
scoopable, the flour is hydrating, yielding cookies that will bake and brown more
evenly

rolling

The “roll-in” method is the description for what you do when you laminate
dough for croissants, Danishes and puff pastry

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 Selecting and Describe what product the following tins / moulds are used for when cooking
preparing appropriate cakes, pastries and breads:
cake tins and moulds A deep baking pan that has a hollow tube in the
center, which allows for more uniform baking. A
tube pan is used for baking cakes such as angel
food and sponge cake. The pan holds the
ingredients and after being baked, the pan is
turned over so the firm cake that has been formed
into the decorative shape of the pan, falls out onto
a plate or counter to be prepared for serving. Tube
pans can be made as a single piece of metal or as
two pieces of metal consisting of a side and a flat
round bottom that is removable. Also referred to as
an angel food cake pan.
Bakemaster, one of the leading brands in
bakeware, offers a range of high-quality products
that are guaranteed to have you baking delicious
treats for many years to come. Specifically
constructed to help the baking enthusiast out in
the kitchen, this range will make anything from
grilling and cooking, to baking and roasting, a
breeze.
Bakemaster, one of the leading brands in
bakeware, offers a range of high-quality products
that are guaranteed to have you baking delicious
treats for many years to come. Specifically
constructed to help the baking enthusiast out in
the kitchen, this range will make anything from
grilling and cooking, to baking and roasting, a
breeze.
Non-stick bakeware works well when you are
baking items that need to be removed from the
bakeware once they are done, such as muffins,
cupcakes, and layered cakes. The non-stick coating
gives the bakeware a darker surface, which
absorbs heat more quickly than bright or lighter
colored bakeware. This can cause a problem with
food becoming overly browned or dried out.
A baking pan, rectangular in shape and deep
walled, that is used to bake a single loaf of bread.
Bread pans are typically made from aluminum,
steel, glass, pottery, or stoneware. They are
produced to make a semi-crisp crust with an
evenly textured crumb, however not all pans are
effective in doing so. Bread pans range in size from
5 to 14 inches in length and 3 to 5 inches in width,
with a 2 1/2 to 4 inch sidewall. A standard one

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 pound loaf pan is 8 1/2 x 4 1/2 x 2 3/4 inches in
size. Smaller sized pans work well for making gift
or dessert loaves that can be cooked in less time.
The larger loaf pans are also often used to bake
meat loaf. Bread pans are also referred to as loaf
pans.
Hard anodized bakeware is very similar to silver
anodized only the aluminum is processed for a
much longer period of time. This produces a
hardened surface finish that is about 10 times
thicker than the silver anodized.
Silver anodized bakeware is made of aluminum
that has gone through an electro-chemical process
that hardens its outer layer. This process gives the
aluminum a scratch resistant surface that is also
stick resistant and it will not rust, peel or blister.
The aluminum maintains its ability to conduct heat
quickly and evenly, and becomes more durable.
stirring and aerating Aeration is critical to cakes. Developed in the mixer, air bubbles in the batter
to achieve required provide much of the cake's structure and volume. Aeration impacts a cake's
consistency and ability to rise in the pan
texture
using required Each of the ingredients you use serves a particular function, reacting with each
amount of batter other to produce new combinations and create the structure, flavor and texture
according to desired of the finished baked product.
characteristics of
finished products
weighing or
measuring and sifting
dry ingredients If the recipe calls for "2 cups sifted flour," you should sift the flour into a bowl,
then measure it. However, if the recipe calls for "2 cups flour, sifted," you
should measure the flour first, then sift it.

whisking, folding,
piping and spreading

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 The folding motion is meant to disturb the whipped ingredient is little as
possible, in order to retain the whipped in air, and thus the volume of the
mixture. If you simply whisk, or beat, the air would be beaten out.

Section 11: Main types, culinary characteristics and uses of fillings

for cakes, pastries or breads

11.1 For each filling type, answer the following questions (in the context of cake, pastry and bread
recipes
Savoury
Savoury or sweet
Bacon, egg and cheese sandwich

A bacon, egg, and cheese

Bacon sandwich can be made in several
ways. One way involves using a
sliced bagel, a couple of slices of
Characteristics
bacon, and a fried egg layered
into sandwich form.[14] Another
way uses a crescent roll instead
of a bagel

Bacon mushroom toast Bacon

2 recipes appropriate to use as a
sandwich
filling

Cheese
Savoury or sweet
Savoury
Characteristics the characteristics of cheeses

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 including colour, aroma, texture,
flavour, firmness, presence of
mould, gas holes or 'eyes', as
well as keeping qualities

2 recipes appropriate to use as a

filling
Cheese sandwich, pizza

Savoury or sweet
Savoury

A cold-blooded, backboned,
aquatic animal that lives in every
region of the world. Fish are
harvested for their highly
Characteristics nutritious meat and for the oil
Fish that is extracted and used as a
food product or as an ingredient
for a wide variety of
commercially prepared products.

2 recipes appropriate to use as a

filling Fish sandwich recipe, fish tacos

Chocolate
Savoury or sweet
Sweet
Characteristics
Good chocolate has a clean,
crisp, sharp snap when broken.
Milk and white chocolate both
tend to bend because they have
more sugar and milk than dark
chocolate. Lower-quality dark

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 chocolate also bends instead of
snapping cleanly, has a dull
sound when broken or simply
crumbles when you try to break
it

2 recipes appropriate to use as a

filling
Waffles, chocolava cake

Savoury or sweet
Savoury

when buying poultry, the

characteristics of good quality
according to the USDA are: fully
fleshed and meaty good
confirmation, normal shape free
Characteristics
of disjointed or broken bones
well developed and well
Poultry distributed layer of fat in the skin
free of pinfeathers, exposed
flesh and discolorations in the
case of frozen .

2 recipes appropriate to use as a

filling
Garlic chicken, creamy herb
chicken
Meringue
Savoury or sweet
Sweet
Characteristics

They are light, airy and sweet

confections. Homemade
meringues are often chewy and
soft with a crisp exterior, while
many commercial meringues are
crisp throughout. A uniform crisp
texture may be achieved at

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 home by baking at a low
temperature (80–90 °C or 176–
194 °F) for an extended period
of up to two hours.

Meringue Cookies
2 recipes appropriate to use as a Strawberry Pavlova
filling

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 Savoury or sweet
Savoury/ sweet

Nuts are actually fruits. They are

defined as dry, single-seeded
fruits that have high oil content.
Characteristics They are usually enclosed in a
leathery or solid outer layer. In
botany terms, nuts are strictly a
Nuts (whole or crushed) particular kind of dry fruit that
has a single seed, a hard shell,
and a protective husk.

Crushed Mixed Nuts are ideal for

use in salads, curries, stir-fries
and great in sweets and great
2 recipes appropriate to use as a
added into chocolate brownies
filling
for a nutty treat!

Savoury or sweet
Savoury

Most vegetables should be crisp-

tender, not overcooked and
mushy, but not tough or woody,
either. Vegetables intended to be
Characteristics soft (potatoes, squash, sweet
potatoes, tomatoes, vegetable
Vegetables
purées) should be cooked
through, with a pleasant, smooth
texture.

2 recipes appropriate to use as a Veggie rolls

filling Cheesy veg sandwich

Cream Savoury or sweet

Sweet

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 Defines cream as a milk product
Characteristics comparatively rich in fat, in the
form of an emulsion of fat-in-
skim milk, which can be obtained
by separation from milk.

2 recipes appropriate to use as a Pastry cream

filling Cream cheese filling

Savoury or sweet Savoury

t least 3 of the 4 main muscles

of the whole leg must be
recognisable. The moisture
Characteristics content must be 79.5 % or less.
High-quality cooked ham: 3 of
Ham
the 4 main muscles of the whole
leg must be identifiable, but the
moisture content must be no
more than 76,5 %.

2 recipes appropriate to use as a Epic ham

filling Homemade ham and cheese
bread

Meat Savoury
Savoury or sweet

The most important meat quality

attributes include tenderness,
Characteristics taste, juiciness, leanness,
nutrient quantities, safety and
convenience

2 recipes appropriate to use as a

filling Potato Pancakes With Meat
Filling

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 Cabbage Wraps with Meat Filling

Savoury or sweet
Sweet

Custards can be stiff or runny

and come in many different
Characteristics flavors, but they're always rich
due to the high amount of eggs
Custard
needed to thicken the custard.

2 recipes appropriate to use as a

filling Vanilla custard cake filling
Simple custard

Savoury or sweet
Savoury or sweet
Both sweet and acidic in flavor
and taste. Jonagold: A sweet
apple similar to Granny Smith in
Characteristics its attributes, but more intense
fresh or crystallised fruit and fruit in flavor.
purées

2 recipes appropriate to use as a Fresh fruit cake filling

filling Mango coulis

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Section 12: Main types, culinary characteristics and uses of
decorations for cakes, pastries or breads

12.1 Describe 2 cakes, pastries or breads you would use the following decorations on

chocolate Muffins, cake,

coloured and
Biscuits , muffins
flavoured sugar

fresh, preserved or
crystallised fruits
Cakes and pastries

fruit purées Oranges, lemons, tangerines, grapefruits and limes on cakes

glazes Glazes are used to coat fruit cakes, cupcakes and pieces of cake

icings CUSTARD OR PUDDINGS

jellies
Chocolate cake, chocolate cuff

sprinkled icing sugar cookies, brownies, candies

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 whole or crushed
Cakes, sponge cakes
nuts

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Section 13: Appropriate baking temperatures and cooking times for
cakes, pastries, breads and fillings

13.1 What temperature should pie dough be kept at during mixing and makeup? Explain why this is
important

13.2 Some pastry recipes require an initial hotter temperature in the oven (e.g. 220 degrees Celsius)
before reducing the temperature. Why is this?

speaking, higher temperatures will give your bakes a more golden, crisper crust to the sponge or pastry
and a low temperature will result in a fluffier, less golden sponge. With some cakes, you want a golden
crust and with other cakes you want them to be gently cooked and fluffy

13.3 What is the best temperature for baking puff dough products? Explain your answer

Roll dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F
(200 degrees C) to get the maximum puff from your pastry.

13.4 Should cakes containing high sugar be cooked at lower or high temperature than a pastry with low
sugar content? Explain your answer

Sugar keeps baked goods soft and moist, and it does a lot more than just satisfy our craving. The bond
between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins,
brownies, and frostings don't dry out too quickly. It creates tenderness, deepens color and flavor, and
adds crunch
Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming
on your cake. Most cakes bake at 350 degrees

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Section 14: Appropriate environmental conditions for storing cakes,
pastries, breads and re-usable by-products of their preparation to
ensure food safety and optimise shelf life

14.1 Identify 6 environmental conditions you should take into consideration for storing cakes, pastries,
breads and re-usable by-products of their preparation to ensure food safety and optimise shelf life
1. heat,
2. humidity, and
3. intense artificial light
4. Cook times.
5. Ingredient quality.
6. Interactions with other ingredients.
7. Flavors.

14.2 The most important tip for successfully storing all baked goods is to let them cool completely.

Explain what can happen if baked goods are not cooled before being stored?

Eggs and milk have high protein and moisture content and when these baked products are left at room
temperature, conditions are ripe for bacteria to multiply. It's not necessary to refrigerate most other
cakes, cookies or breads unless they have a perishable filling or frosting.

14.3 Outline 5 steps to storing bread in appropriate environmental conditions that will ensure food safety
and optimise shelf life

Let the bread rest uncovered on the day that you make it.
Wrap store-bought bread in plastic or aluminum foil.
Wrap your homemade bread in foil and store it in a breadbox overnight.
Avoid putting bread in the refrigerator.
Freeze your bread to ensure it lasts.

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Section 15: Mise en place requirements for producing cakes, pastries
and breads and fillings

15.1 What does mise en place mean?

It is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you
start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use
to assemble meals so quickly and effortlessly.

15.2 List 5 steps to utilising mise en place principles in baking

 Read the entire recipe.

 Prepare your work space.
 Prepare sanitation bucket.
 Prepare the equipment.
 Check that all equipment is clean before food preparation.
 Gather ingredients.
 Pre-measure all ingredients into prep cups and.
 Prepare ingredients and place in bowls.

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Section 16: Safe operational practices using essential functions and
features of equipment used to produce cakes, pastries and breads.

16.1 List 4 safety measures when operating a commercial mixer

Never use the electrical mixer outdoors in the rain.

Never use the mixer without all guarding in place.
Ensure that the area does not contain any hazards that may impact on the safe operation of the mixer.
Never insert your hands into a rotating mixer bowl.

16.2 List 2 standard safety features on a commercial mixer

Bowl Guard: Bowl guards tend to be made of stainless steel and have wire front and solid rear portions.
Bowl Support Interlock: Bowl support interlocks help keep heavy bowls in place to prevent spills that can
lead to falls and other injuries.

16.3 List 3 attachments for vertical mixers, and what each is used for.

Vertical mixers have three main mixing attachments: The paddle is a flat blade used for general mixing.
The wire whip is used for such tasks as beating egg foams and cream. The dough arm or dough hook is
used for mixing and kneading yeast doughs.

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 ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR
THIS TASK
Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if
the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to
satisfactory performance of this task. The criteria below are directly linked to the performance measures
required throughout the task and therefore there are no model answers required as the criterion below
is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory
outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be
treated as NS and the reassessment process should be applied.
IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this
outcome was provided. Record your reasons in the section labelled “NS outcomes”
Task requirements - In your professional opinion has the student demonstrated the required skills when
performing the routine task above related to this unit of competency. Is the student able to?
Item Knowledge Evidence – Task requirements S NS
In your professional opinion has the student performed the required
knowledge when explaining routine tasks related to this unit of
competency? Is the student able to:
1 culinary terms and trade names for: ☐ ☐
ingredients commonly used to produce cakes, pastries and breads
a variety of classical and contemporary cakes, pastries and breads

2 contents of stock date codes and rotation labels ☐ ☐

3 food safety practices for handling and storing cakes, pastries and ☐ ☐
breads

4 classical and contemporary: ☐ ☐

cakes:
basic aerated sponge
cold set cake and mousse cake
friands
fruit cake
Genoise sponge
Madeira cake
meringues
muffins
Swiss roll
pastries:
choux pastry
croissant

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 Danish pastry
puff pastry
short crust
sweet pastry
strudel
sweet and savoury breads:
baguette
bath or fruit bun
bread rolls
hot cross buns
unleavened breads

5 characteristics of a variety of classical and contemporary cakes, pastries ☐ ☐

and breads:
appearance
colour
consistency
moisture content
shape
taste
texture

6 historical and cultural derivations of a variety of cakes, pastries and ☐ ☐

breads
7 basic aspects of yeast fermentation and dough development processes ☐ ☐
8 nutritional value of classical and contemporary cakes, pastries and ☐ ☐
breads
9 indicators of freshness and quality of stocked ingredients for cakes, ☐ ☐
pastries and breads
10 cookery methods for cakes, pastries, breads and fillings: ☐ ☐
adding fats and liquids to dry ingredients
chilling ingredients and work surfaces
cutting, shaping and moulding
kneading and handling
preparing and using fillings
preparing and using pre-bake finishes and decorations
resting
rolling
selecting and preparing appropriate cake tins and moulds
stirring and aerating to achieve required consistency and texture
using required amount of batter according to desired characteristics of
finished products
weighing or measuring and sifting dry ingredients
whisking, folding, piping and spreading

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 11 main types, culinary characteristics and uses of fillings for cakes, ☐ ☐
pastries or breads:
savoury:
bacon
cheese
fish
ham
meat
poultry
vegetable
sweet:
chocolate
cream
custard
fresh or crystallised fruit and fruit purées
meringue
whole or crushed nuts.

12 main types, culinary characteristics and uses of decorations for cakes, ☐ ☐

pastries or breads:
chocolate
coloured and flavoured sugar
fresh, preserved or crystallised fruits
fruit purées
glazes
icings
jellies
sprinkled icing sugar
whole or crushed nuts

13 appropriate baking temperatures and cooking times for cakes, pastries, ☐ ☐

breads and fillings
14 appropriate environmental conditions for storing cakes, pastries, breads ☐ ☐
and re-usable by-products of their preparation to:
ensure food safety
optimise shelf life

15 mise en place requirements for producing cakes, pastries and breads ☐ ☐

and fillings
16 safe operational practices using essential functions and features of ☐ ☐
equipment used to produce cakes, pastries and breads.

NS Outcomes

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 Item Record in detail the reason for the NS outcome applied

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 RECORD OF ASSESSMENT TASK 2
To be completed by the trainer/assessor
Learner details Assessor details
Name Name

Unit SITHCCC019 Unit Title Produce cakes, pastries and Date

Code breads
Record of assessment results (please tick appropriate box)

Assessment activity Satisfactory Date More Date

evidence
Task 2 – Project - How to Guide (Appendix 1) ☐ ☐
Section 1 – 16

Outcome - The learner has completed all the Satisfactory ☐ Not ☐

assessments requirements for this unit of Satisfactory
competency and has been deemed
Context Detail (Assessor to record)

Attempts
Attempt 1 ……../………/…….. Attempt 2 ……../………/ Attempt 3 ……../………/……..
……..
Appeals – refer to the complaints and appeals policy and procedure
If you receive a Not Satisfactory assessment result you have the right to appeal. You have three
assessment attempts. After the third attempt arrangements for payment will be made for reassessment
purposes. Refer to your student hand book for more details on the complaints and appeals process.

Assessor Feedback to learner: The assessor must write full feedback to the learner that is constructive
and not generic

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 Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and the tasks
it was applied to

Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so please
explain:

Assessor Name Assessor Date

Signature
Student declaration - I hereby certify that this assessment is my own work, based on my personal
study and/or research. I have acknowledged all material and resources used in the presentation of this
assessment whether they are books, articles, reports, internet searched or any other document or
personal communication. I also certify that the assessment has not previously been submitted for
assessment in any other subject or any other time in the same subject and that I have not copied in part
or whole or otherwise plagiarised the work of other learning and/or other persons. I confirm that I
understand that I must complete this assessment on my own. I confirm that I will not cheat or plagiarise,
or copy from another student during the completion of this assessment.
Student name Student Date
signature

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