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SITHCCC041 Learner Guide

This learner resource provides information about producing cakes, pastries and breads. It covers selecting ingredients, preparing equipment, portioning and preparing ingredients, cooking methods, decorating, presenting and storing finished products. The resource includes standard recipes, visual guides and evaluation checklists to support learners in developing the skills outlined in this unit of competency.

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0% found this document useful (0 votes)

59 views310 pages

SITHCCC041 Learner Guide

Uploaded by

tai20052001

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

You are on page 1/ 310

Learner Resource

SITHCCC041
Produce cakes, pastries
and breads

LEARNER
1
a RESOURCE
SITHCCC041 - Produce cakes, pastries and breads (Release 1)
© Canberra Business and Technology College
Learner Resource

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Copying for Educational Purposes

The Australian Copyright Act 1968 allows 10% of this resource to
be copied by any educational institute for educational purposes,
provided that the institute (or the body that administers it) has
given a remuneration notice to the Copyright Agency Limited
(CAL) under the Act. For more information, visit
www.copyright.com.au.

2 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Version Control & Document History

Date Summary of modifications Version

31 October 2022 Version 1.0 released for publishing. 1.0

Version 1.1 released with the following

modifications:
23 December 2022  Updated standard recipe cards 1.1
 Added recipe links in Further Reading
sections

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Table of Contents
ABOUT THE TOURISM, TRAVEL AND HOSPITALITY TRAINING PACKAGE ............................. 6
USING THIS LEARNER RESOURCE ...................................................................................... 8
ABOUT THIS UNIT OF COMPETENCY.................................................................................. 9
CHAPTER 1: SELECT INGREDIENTS OF CAKES, PASTRIES AND BREADS .............................. 11
1.1 Confirm Production Requirements for Cakes, Pastries, and Breads ....................................... 12
1.2 Calculate Ingredients of Cakes, Pastries, and Breads ............................................................ 109
1.3 Identify and Select Ingredients of Cakes, Pastries, and Breads From Stores
According to Requirements .................................................................................................... 116
Key Points: Chapter 1..................................................................................................................... 137

CHAPTER 2: PREPARE AND USE EQUIPMENT TO PRODUCE CAKES, PASTRIES

AND BREADS........................................................................................................... 138
2.1 Select Equipment Type and Size Suitable to Production Requirements ............................... 139
2.2 Safely Assemble and Ensure Cleanliness of Equipment Before Use...................................... 151
2.3 Use Equipment Safely and Hygienically According to Manufacturer Instructions ............... 160
Key Points: Chapter 2..................................................................................................................... 169

CHAPTER 3: PORTION AND PREPARE INGREDIENTS OF CAKES, PASTRIES

AND BREADS........................................................................................................... 170
3.1 Sort and Assemble Ingredients Based on Food Production Sequencing ............................... 171
3.2 Weigh and Measure Wet and Dry Ingredients ....................................................................... 174
3.3 Prepare Yeast-Based Dough Based on Standard Recipes ...................................................... 178
3.4 Minimise Waste to Maximise Profitability of Cakes, Pastries, and Breads Produced .......... 183
Key Points: Chapter 3..................................................................................................................... 186

CHAPTER 4: COOK CAKES, PASTRIES AND BREADS ......................................................... 187

4.1 Use Cookery Methods to Produce Cakes, Pastries, Breads, and Fillings ............................... 188
4.2 Follow Standard Recipes and Make Adjustments Within Scope of Responsibility .............. 224
4.3 Select Baking Conditions and Bake Cakes, Pastries, and Breads ........................................... 230
4.4 Cool Cakes, Pastries, and Breads Produced in Appropriate Conditions ................................ 234
Key Points: Chapter 4..................................................................................................................... 238

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CHAPTER 5: DECORATE, PRESENT AND STORE CAKES, PASTRIES AND BREADS ............... 239
5.1 Enhance Appearance and Taste of Cakes, Pastries, and Breads............................................ 240
5.2 Visually Evaluate Cakes, Pastries, and Breads Produced ....................................................... 280
5.3 Use Suitable Service-Ware to Present Cakes, Pastries, and Breads ...................................... 283
5.4 Display Cakes, Pastries, and Breads in Appropriate Environmental Conditions................... 286
5.5 Clean Work Area and Handle Surplus and By-Products as Required .................................... 292
Key Points: Chapter 5..................................................................................................................... 303

SUMMARY ................................................................................................................... 304

REFERENCES ................................................................................................................. 305

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About the Tourism, Travel and Hospitality Training Package

The SIT Tourism, Travel and Hospitality Training Package contains qualifications to provide skills for
people working in the following industry sectors:
 Hospitality
 Cookery
 Tourism
 Travel
 Events
Skills covered in these qualifications relate to areas including commercial cookery and patisserie,
event management, travel consultancy, caravan and holiday park management, tour guiding,
attractions management, visitor centre operations, food & beverage service, hotel operations and
management and tour operations.
To know more about this training package, click on this link:
https://www.skillsiq.com.au/FeedbackForum/TrainingPackages1/SITTourismTravelandHospitality

6 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Defining Qualifications
When units of competency are grouped into combinations that meet workplace roles, they are called
qualifications. These qualifications are aligned to the Australian Qualifications Framework (AQF). Each
qualification will have ’packaging rules’ which establish the number of core units, number and source
of elective units and overall requirements for delivering the qualification.

Delivery and Assessment of Qualifications

RTOs must have the qualifications (or specific units of competency) on their scope to deliver nationally
recognised training and assessment. RTOs are governed by and must comply with the requirements
established by applicable national frameworks and standards. RTOs must ensure that training and
assessment complies with the relevant standards.

Qualification Training Pathways

A pathway is the route or course of action taken to get to a destination. A training pathway is the
learning required to attain the competencies to achieve career goals. Everyone has different needs
and goals, and therefore requires a personalised and individual training pathway.

Foundation Skills
Foundation Skills are the non-technical skills that support the individual’s participation in the
workplace, in the community and in education and training.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Using This Learner Resource

You can find the following icons within the Learner Resource:

Further Reading
Includes links to websites, articles, or other online
reading materials to aid in your study.

Multimedia
Includes links to videos or audios you can watch or
listen to about the topic discussed.

Note: To access videos, hold the Ctrl key then click on

the link.

Notes
Space for you to jot down important details or
information learnt from the chapter.

Learning Checkpoint
Asks you to answer the learning activities related to
the chapter discussed.

Links provided within this Learner Resource are in Blue Text. You can open this link through
the following:
 For Windows Users: Hold the Ctrl key then click on the link.
 For Mac Users: Click directly on the link.

8 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

About This Unit of Competency

SITHCCC041 - Produce cakes, pastries and breads

This unit SITHCCC041 Produce cakes, pastries and breads 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or
Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.

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This Learner Resource has five chapters. These include:

1. Select Ingredients of Cakes, Pastries and Breads
2. Prepare and Use Equipment to Produce Cakes, Pastries and Breads
3. Portion and Prepare Ingredients of Cakes, Pastries and Breads
4. Cook Cakes, Pastries and Breads
5. Decorate, Present and Store Cakes, Pastries and Breads
At the end of this training, you will be asked to complete an assessment pack for this unit of
competency. You will need to access a supervisor, a manager, or your assessor who can observe you
perform project or workplace tasks and verify your competency or performance.
On competent completion of the assessment, you must have demonstrated skills and knowledge
required to produce cakes, pastries and breads.

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Chapter 1: Select Ingredients of Cakes, Pastries and Breads

In the broadest sense, preparing cakes, pastries, and breads require certain considerations. These
apply in a commercial kitchen setting. When preparing these food items, you must ensure that you
have access to tools, equipment, and, most of all, ingredients. You will need these to prepare the
ingredients as specified in the recipes carefully. Otherwise, there are far more risks if you choose the
wrong one. Ingredients in the market are highly diversified. This means that there are specific
characteristics that each ingredient may have. Overall, commercial ingredients you often find in the
market differ in:

Product composition or
Trade name Where it is best used for
characteristics

For instance, if baking breads, you must only buy self-rising flours with protein content ranging from
12 to 13%. Going beyond this protein content may make your bread extremely chewy, which is not an
ideal bread texture. Alternatively, cake protein content must be from 5 to 8%. You will encounter
protein content more in this Resource.
Additionally, this chapter will help you deal with the following:
 Confirming production requirements of cakes, pastries, and breads
 Calculating ingredients of cakes, pastries, and breads
 Identifying and selecting ingredients of cakes, pastries, and breads from stores according to
requirements

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1.1 Confirm Production Requirements for Cakes, Pastries, and Breads

To start the production of cakes, pastries, and breads, you must be mindful of their food production
requirements. In a commercial kitchen setting, this is highly practised. This must be observed since
mistakes throughout preparation are not ideal. These can not help you achieve your goals.
Cakes, pastries, and breads are baked items with similar ingredients. Most food items under each
usually require kitchen staff or junior chefs to prepare doughs and batters. Doughs are generally a
mixture of any liquid ingredient and flour. These are mainly used in preparing breads and pastries.
Batters, on the one hand, are where cakes are made.
If you compare batters and doughs opposite each other, you can tell that batters are runnier than
doughs. Doughs are considered malleable. With this, you can knead doughs on a kitchen countertop
with your bare hands.
Food production requirements are some of the considerations you must take note of before preparing
any food item. This is especially true in what seems to be a best practice in many culinary settings,
such as bakeries. Throughout this process, you will learn that checking any food item's production
requirements is a must.
Food production requirements are often found in standardised recipes. In any given kitchen setting,
however, these must be confirmed first. This is because there might be other considerations you must
be aware of. There are details listed in the recipes that you do not need at all. Recipe cost, for instance,
may not apply to your role. Commonly, tasks related to this are restocking ingredients that may be
beyond your role already. Parts of standard recipes will be discussed further in this subchapter.
Identifying food production requirements centres on standard recipe cards. A common exercise in
commercial kitchen settings is that you need to do as follows:
 Prepare the equipment required for each baked dish
 Look into and take note of the timeframes for preparing baked dishes
These requirements can include the following:

Customer Special customer Special dietary

Deadlines
requirements requests requirements

Meal quantities Organisational

Menu items Portion control
required standards

Type of food to be
Equipment required Timeframe Ingredients required
prepared

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 Customer requirements
Customer requirements refer to the umbrella term that spans the conditions you must meet
for each customer. These conditions include the following:
o Special customer requests (e.g. customer wants to purchase two portions of the
baked dish)
o Special dietary requirements (e.g. customer is allergic to gluten, so they require
gluten-free bread from your store)
 Special customer requests
Special customer requests are under customer requirements. Most of these requests are
about the following:
o Preferred quantities (e.g. amount ordered)
o Delivery preference (e.g. dine-in, delivery or pick-up)
 Special dietary requirements
Special dietary requirements are also under
customer requirements. These are more specific
to the product composition of a baked dish.
Many customers are allergic to or react
differently to various ingredients used in
producing food items. Ensure you diagnose or
identify this early on during contact with
customers. For example, the customer is lactose-
intolerant, so you need to serve them a dairy-
free croissant.
 Deadlines
Deadlines refer to when any food item, such as
cakes, breads, or pastries, must be served to
customers. For example, the staff informs the
customer that the choux pastry they ordered will
be served in 15 minutes. Then, you must prepare
and serve the choux pastry within 15 minutes.
 Meal quantities required
Meal quantities refer to the number of food items that must be produced or served. For
example, the customer wants to purchase three slices of lemon custard cake.
 Menu items
Menu items refer to the products and varieties of a single food item your organisation offers.
For example, your organisation sells a variety of cakes and pastries based on your menu.

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 Organisational standards
Organisational standards contain practices that any kitchen staff must observe when
preparing food. For example, you must follow your organisation's food safety plan to ensure
that the food you prepare is safe for consumption. These include personal hygiene and food
handling measures.
 Portion control
Portion control tells you how much of a food item must be considered. For example, when
preparing small cake servings, check if it needs to be one-eighth or one-sixth of a round cake.
To navigate this, you must familiarise yourself with your workplace procedures. Another way
is asking a more senior chef to confirm the portions for each product per serving.
 Equipment required
Equipment is the tool or medium you use to prepare
food items. When preparing baked items such as
cakes, pastries, and breads, a variety of equipment
must be present. This includes the following:
o Fixtures (e.g. kitchen countertop)
o Large equipment (e.g. convection oven)
o Small equipment (e.g. hand mixer)
 Timeframe
Timeframe refers to the overall duration of preparing each food item. For instance, your
workplace may require staff to prepare each cake within 1 to 2 hours. This includes preparing
the ingredients, baking the cake, and displaying this properly.
 Type of food to be prepared
As you know, various food items can be prepared in any commercial kitchen. This resource
will only tackle cakes, pastries, and breads to give you good coverage.
 Ingredients required
Ingredients are food items that are combined to produce various food types. For instance,
when preparing bread, you must have access to flour, eggs, milk, and other ingredients.

1.1.1 Standard Recipes

Standardised recipes are workplace documents that contain information about a food item. In
some commercial kitchen settings, these are known as standard recipes. Mainly, these recipes
are referred to if you want to know how to prepare the food item consistently.

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A standard recipe will often help you produce all kinds of cake, pastry, or bread that:
 Are identical in taste, even in multiple instances
 Have the same amount of ingredients during the preparation of each
Often, standard recipes are contextualised for the workplace. When producing multiple baked
items, similar ingredients in each are prepared in bulk.
For example, a recipe tells you that you must beat the egg whites to a stiff peak for 10 minutes.
Following this, you must not perform this task in separate instances. This is not practical for the
organisation since they have other tasks to prioritise.
Standard recipes often contain the following information:

Menu item name or

Total yield Portion size Ingredient list
recipe name

Cooking
Preparation
temperatures and Equipment required Mise en place list
procedures
times

Service instructions Recipe cost Nutritional analysis Variations

Suggested
Photos
accompaniments

 Menu item name or recipe name

This is the name of a given recipe. This should be consistent with the information on
the menu. A menu is a workplace document that contains food items served for the
day. A copy of the menu is usually given to a customer or installed as an overhead
display.
 Total yield
A total yield is the number of servings or portions a recipe produces. Applying the
concept of yield to the kitchen will also help reveal the cost of each portion of food
items produced. This will help the organisation determine the price markup of each
food item to maximise the profits received. The price markup is the difference between
the selling price of a product against its actual production cost.

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 Portion size
A portion size refers to the amount or size of each portion. It also lists the number of
servings that each recipe yields and the portion sizes to be served. For example, if you
plan to produce focaccia bread, you must initially prepare 512 g of all-purpose flour.
Having this amount of flour can produce desired portions. A finished focaccia bread can
be portioned into 8 or 12 servings, depending on size considerations.
 Ingredient list
An ingredient list is a rundown of food items required to prepare a finished product,
such as a cake, pastry, or bread. This will also tell you the exact quantity of each
ingredient. An exception, however, is applied to spices and other condiments that are
only added to taste. Other ingredient lists also reveal the exact order of preparation.
This is to make everything easier to do.
 Preparation procedures
Preparation procedures refer to the specific directions or order of making a product.
These also include the necessary action a chef or kitchen staff must take note of. For
example, to emulsify cake batter and oil, you must thoroughly fold the oil into the batter
mixture.
 Cooking temperatures and times
Cooking temperatures refer to the heat
requirement of each product when baked in an
oven. These may also refer to service temperature.
Check if the finished products need to be served
warm, chilled, or at room temperature.
Cooking times are often referred to in two ways:
o The overall duration of preparing each baked dish (e.g. preparing an apple pie
can take you 3 to 4 hours from start to finish)
o Specific duration for each stage in the cooking process (e.g. baking an apple pie
requires 70 minutes of bake time)
 Equipment required
You have already encountered this in the food production requirements. These are the
tools and mediums you must have access to in order to prepare food items. For
instance, you need an oven to bake cakes, pastries, and breads.
 Mise en place list
Mise en place means ‘putting in place’ or ‘gather’ in French. In a culinary context, this
means gathering and preparing the ingredients and equipment required based on a
dish recipe. This makes the completion of the recipe possible within an arm’s reach.

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Performing mise en place lessens the time spent on preparation. This ensures that each
piece of equipment is ready and operational. This also assures that the ingredients have
been prepared for use during preparation.
A mise en place list is a workplace document containing the equipment and ingredients
needed to prepare the baked dish. For example, before preparing the dough for the
bread you are tasked to produce, you must initially prepare the necessary tools. These
include the kitchen countertop, rolling pin, cutting board, and other equipment.
More often than not, however, this also refers to food items that must be accounted
for. Check for the availability of eggs, butter, and other baking ingredients. As a junior
chef or someone working in a kitchen, you must be responsible for managing your
section or area.
 Service instructions
Service instructions refer to how the food items must be served. These include the
directions on what type of serving plate and packaging you must use. These will also
tell you what garnishes you must put in each finished product. For example, you may
need to sprinkle powdered sugar on top of a pastry before serving it.
 Recipe cost
Recipe costs reveal how much the preparation of each food item or product will cost
you. In a commercial kitchen setting, recipe costing is important. This ensures that the
organisation runs a profit. In most cases, the organisation secures these ingredients
before the start of the service period. They have also preset the price for each finished
product.
 Nutritional analysis
The nutritional analysis includes information
about a recipe’s calories and other nutritional
facts. Some commercial kitchens often consider
these since customers have various
requirements. These include dietary and medical
requirements. The kitchen can then adjust the
ingredient amounts or omit another.
 Variations
Variations refer to the difference in preparing and presenting each finished product.
These include making the product dairy-free or changing the flavour, such as using
different fillings. You will encounter the concept of fillings later in this Resource.
 Suggested accompaniments
These food items must be served with the finished product to enhance presentation
and flavour. For example, pies are best served with a scoop of ice cream of your choice.

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 Photos
For image-based recipes, having photos helps chefs determine if they get the right
consistency and look of a mixture. For example, if the instructions tell you that you must
beat egg whites to a stiff peak, embedded photos will help you identify what this looks
like. Photos are also included in recipes to showcase what the final product looks like.
The following is an example of a standard recipe template:

Standard Recipe Card

Recipe no. Portion Size

Timeframe Yield

Equipment/Utensils

Ingredients Quantity Unit

Method/Procedure

Serving Instructions

You will see sample standard recipe cards for the recipe of each cake, pastry, or bread in this
Resource.
Here is a case study that shows a learner filling out a standard recipe card based on the
information given during class.

Case Study: Fill the Recipe Out!

Paul is taking up a refresher training on baking at The Continent Hotel. During his class, they
were tasked by their trainer to fill out a standard recipe card using the information they were
given. This is a recipe for a classic cupcake.
The information can be found on the next page.

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Classic Cupcake
About the dish:
 This is recipe number 1.
 This recipe will yield 12 cupcakes. The minimum portion size is one cupcake per
single order.
 You will need 1 hour and 50 minutes to prepare this dish.
 The equipment you need includes the following:
o Oven
o Mixing bowl
o Spoon
o 12-cup muffin pan
o Wire rack
o Cupcake holder
o Basting brush
Ingredients:
 Cupcake base
o 400 g flour, sifted
o 150 g caster sugar
o 2 large eggs
o 178 mL milk
o 125 g butter, melted
o 5 mL vanilla essence
o Sprinkles, for decoration
 Icing
o 128 g icing sugar
o 15 mL of water
Steps:
Preheat the oven to 200 °C and grease the muffin pan. Combine flour and caster sugar in a
bowl and make a well in the centre. Fold in the milk, butter, eggs, and vanilla into the flour
mixture. Stir this gently to combine.

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Transfer the mixture to each muffin pan cup using a spoon. Bake this in the oven for 12 to
15 minutes. After time lapses, leave the pan for another 5 minutes in the oven before taking
it out. Transfer this to a wire rack for cooling.
To make the cupcake icing, sift the icing sugar into a bowl. Mix in the water and food
colouring (if desired). Spoon icing over the cooled cupcakes. Decorate with the sprinkles.
Serve chilled.

Using the information from this, Paul completed the standard recipe card template. This is
shown in the following table:

Standard Recipe Card for Classic Cupcake

Recipe no. 1 Portion Size 1 cupcake

Timeframe 1 hour and 50 Yield 12 cupcakes

minutes

Equipment/Utensils Oven, mixing bowl, spoon, 12-cup muffin pan, wire rack,
cupcake holder, basting brush

Ingredients Quantity Unit

For the cupcake base

Flour, sifted 400 g

Caster sugar 150 g

Large eggs 2 pcs

Milk 78 mL

Butter, melted 125 g

Vanilla essence 5 mL

Sprinkles, for decoration

For the icing

Icing sugar 128 g

Water 15 mL

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Standard Recipe Card for Classic Cupcake

Method/Procedure

For the cupcake base

1. Preheat the oven to 200 °C and grease the muffin pan.

2. Combine flour and caster sugar in a bowl and make a well in the centre.

3. Fold in the milk, butter, eggs, and vanilla into the flour mixture. Stir this gently to
combine.

4. Transfer the mixture to each muffin pan using a spoon. Bake this in the oven for
12 to 15 minutes.

5. After time lapses, leave the pan for another 5 minutes in the oven before taking it
out. Transfer this to a wire rack for cooling.

For the icing

1. To make the cupcake icing, sift the icing sugar into a bowl. Mix in the water and
food colouring (if desired).

2. Spoon icing over the cooled cupcakes.

3. Decorate with the sprinkles.

Serving Instructions

Serve chilled.

When he submitted this to his trainer, they were impressed with how Paul organised the
information to the standard recipe card

The importance of using standard recipes includes the following:

 Standard recipes can help you produce consistent, high-quality baked items.
 Standard recipes can help you control portion sizes.
 Standard recipes can help you easily determine the cost of a particular baked item.
 Standard recipes can help reduce the possibility of an error when preparing baked
items.
 Standard recipes can help you calculate the quantity of each ingredient easily.

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1.1.2 Mise en Place Requirements for Producing Cakes, Pastries, Breads, and Fillings
Recall that mise en place means gathering and preparing the ingredients and equipment
required based on a dish recipe. Some organisations secure a workplace document called mise
en place list. You encountered the mise en place list in the previous section. To recall, this is a
workplace document containing the equipment and ingredients you need to prepare the baked
dish. Other times, a junior chef can perform mise en place by reviewing the workplace recipes.
Either way, it is considered a best practice to mise en place in any commercial kitchen setting.
In mise en place, the following must be considered:

Food items or ingredients

Equipment to be used

oFixtures, e.g. commercial grade workbenches or storage facilities

oLarge equipment, e.g. ovens or planetary mixers
oSmall equipment, e.g. baking sheets or moulds and shapes

The following are steps to perform mise en place you must be mindful of:

4. Gather
3. Prepare 5. Organise
1. Read the 2. Develop a ingredients
your work your
entire recipe. plan. and
area. workstation.
equipment.

1. Read the entire recipe.

 Determine all the preparation requirements.
For example, in preparing a ‘Lamington cake,’ you need the following
ingredients:
o Unsalted butter
o Caster sugar
o Vanilla bean paste
o Eggs
o Self-rising flour
o Milk
o Chocolate

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o Thickened cream
o Desiccated coconut
You also need to secure the following equipment:
o Food processor
o Baking pan
o Cutleries, e.g. baking spatula
o Commercial oven
 Note down each task that must be done.
From these preparation requirements, you must access them in your
workplace.
2. Develop a plan.

 Determine what tasks will take longer to do.

For example, sifting flour can take longer since you need to ensure that you
filter all large chunks out.
 Set deadlines for each task.
For example, you must finish sifting flour within 10 minutes for all baked items
you will prepare.
 Group similar tasks together.
For example, you must group grating the dark chocolate with shredding the
coconut meat to save time and meet deadlines.

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3. Prepare your work area.

 Make sure work surfaces are

clean and sanitised.
For example, clear out
unnecessary equipment or
wipe the surface with a dry
cloth.
 Ensure that the necessary
baking equipment is available.
For example, confirm with your
supervisor if equipment is
available to produce the recipe.
4. Gather ingredients and equipment.
 Prepare the specific ingredients
you will use.
For example, place each ingredient accessed on your work surface or kitchen
countertop.
 Make exact measurements to save time.
For example, use the appropriate measuring or weighing tool to approximate
the necessary amounts for the recipes.
 Access the equipment you need.
For example, pre-heat the oven based on the recipe accessed and reviewed.
5. Organise your workstation.
 Put ingredients into separate containers.
For example, place the weighed flour in a deep container to be later used in the
preparation of the dishes.
 Arrange them in the order of their usage.
For example, place the oil and pan closest to you since the recipe's first step
tells you to grease the baking pan.
 Assemble equipment as required.
For example, fit the appropriate disc or attachment to the planetary mixer.

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1.1.3 Following Standard Recipes

As previously discussed, standard recipes contain information about a food item. When
following standard recipes, you must carefully adhere to the following steps.
To help you follow these steps accurately, here is a sample recipe from the case study you read
earlier:

Standard Recipe Card for Classic Cupcake

Recipe no. 1 Portion Size 1 cupcake

Timeframe 1 hour and 50 Yield 12 cupcakes

minutes

Equipment/Utensils Oven, mixing bowl, spoon, 12-cup muffin pan, wire rack, cupcake
holder, basting brush

Ingredients Quantity Unit

For the cupcake base

Flour, sifted 400 g

Caster sugar 150 g

Large eggs 2 pcs

Milk 78 mL

Butter, melted 125 g

Vanilla essence 5 mL

Sprinkles, for decoration

For the icing

Icing sugar 128 g

Water 15 mL

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Standard Recipe Card for Classic Cupcake

Method/Procedure

For the cupcake base

1. Preheat the oven to 200 °C and grease the muffin pan.

2. Combine flour and caster sugar in a bowl and make a well in the centre.

3. Fold in the milk, butter, eggs, and vanilla into the flour mixture. Stir this gently to
combine.

4. Transfer the mixture to each muffin pan using a spoon. Bake this in the oven for 12 to 15
minutes.

5. After time lapses, leave the pan for another 5 minutes in the oven before taking it out.
Transfer this to a wire rack for cooling.

For the icing

1. To make the cupcake icing, sift the icing sugar into a bowl. Mix in the water and food
colouring (if desired).

2. Spoon icing over the cooled cupcakes.

3. Decorate with the sprinkles.

Serving Instructions

Serve chilled.

Further Reading
Access the link below to know more about classic cupcake recipes.
Classic cupcakes

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1. Determine the name of the baked item. This will help you visualise what the item will
look like after it has been baked.
From the recipe, you can tell that you are producing classic cupcakes. You know that
cupcakes are small cakes placed in a cupcake holder or aluminium cup.
2. Identify the ingredients required for each specific product you will produce.
From the recipe, the ingredients are the following:
 For the cupcake base, you must prepare:
o 400 g sifted flour
o 150 g caster sugar
o 2 large eggs
o 178 mL of milk
o 125 g melted butter
o 5 mL of vanilla essence
o Sprinkles, for decoration
 For the cupcake icing, you must also prepare:
o 128 g icing sugar
o 15 mL of water
3. Identify the number of portions or servings to prepare. Doing this can help you
identify the amount you will get for each ingredient you will use.
For example, you only need to produce 12 cupcakes. However, the recipe will yield 12
cupcakes when produced accordingly. This means you do not need to adjust ingredient
amounts anymore.
4. Determine the equipment required to produce a specific product.
From the recipe, you must prepare:
 Oven
 Mixing bowl
 Spoon
 12-cup muffin pan
 Wire rack
 Cupcake holder
 Basting brush

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5. Review organisational procedures to figure out how to access equipment and

ingredients.
For example, your organisation requires you to inform your more senior chef before
preparing dishes. Then, you must tell them that you will prepare the classic cupcakes
as needed. Provide them with a rundown of the equipment and ingredients you need
to produce this.
6. Determine cooking conditions.
These include:

Identifying cooking temperatures and times

Identifying special considerations

For example, a customer tells you they have a wheat allergy. When preparing the
cupcakes, you must find an alternative ingredient for flour. This can include flour made
from rice, potato starch, soy, tapioca, or corn.
From the recipe, you must also bake the cupcakes for 12 to 15 minutes in a preheated
oven set at 200 °C.
7. Identify the mise en place requirements for each baked item (i.e. ingredients and
equipment you will use to prepare it).
Earlier, you identified the ingredients and equipment for the classic cupcake recipe.
8. If stated, consider other instructions that tell you how to garnish, plate, or display the
baked items.
This can include taking note of ideal service temperatures. For example, the recipe tells
you must serve cupcakes chilled.
From the recipe, you can use sprinkles to decorate each cupcake. However, this will still
differ depending on customer preference.

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1.1.4 Cakes
Cakes are food items that are characterised as soft
and sweet. These are typically made from flour, eggs,
sugar, and other ingredients, forming a batter. Cakes
are also baked using an oven at 160 to 180 °C, or
even higher, based on the type of cake.
Examples of these include pound cakes and sponge
cakes. Additionally, there are two categories of cakes
produced in a commercial kitchen environment.
These include the following:
 Fat-based cakes
 Foam-based cakes
You will encounter each category in this section.

Historical and Cultural Derivations of Cake

The term cake traces back to Viking origin. This was
derived from the Old Norse word kaka. Before
cakes became a modern dessert staple, traditional
cakes were similar to breads. There is only a thin
line existing between cakes and breads. In Ancient
Egypt, cakes were baked in ceramic moulds to hold
the batter before placing them inside a hot, closed
chamber.
A batter is a mixture of various types of cake ingredients. Earthenware griddles and deep
containers were used to hold the batter as it was being placed inside a preheated chamber. This
marks the start of the cooking process of the cake. Earthenware griddles are flat cooking plates
made from ceramic.
One of the earliest cakes is traced back to the 13th century. Medieval European bakers often
produce fruitcakes and gingerbread. These baked items can be preserved for months, making
them practical for travellers and merchants. Greek bakers also created their early form of
cheesecake. On the one hand, Roman bakers produced fruitcakes with various fruit-infused
versions. These included adding raisins, nuts, and other fruits to the mixture before it was
baked. Applying icing to cakes was only discovered in the 17th century. This is because of the
following:

New baking strategies Availability of facilities that

New baking tools invented
introduced provide a place for baking

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In Australian history, the Lamington

cake was first seen in a newspaper in
the early 1900s. This cake was named
after Lord Lamington, Queensland’s
eighth state governor. Since 2006,
Australians have celebrated National
Lamington Day on 21 July annually.
This is to honour the country’s former
leader and influence in shaping its
history. Another cake from the
Australian Aboriginal people is the
nardoo cake. This is made from a mixture of nardoo flour and water. Nardoo flour is made by
grinding fern pods using nardoo stones.
Culturally, baking cakes were made during ancient times to thank and celebrate gods and spirits.
The cake's round shape symbolised the cycle of life and the sun and moon.
Generally, cakes were produced back then for religious ceremonies. Today, cakes are served on
special occasions such as birthdays and funerals. Some traditional bakers also experiment with
various cake moulds, such as the following:
 Animals
 Crowns and castles
 Jewellery
When cakes are given to you by another person, this usually means that you are important,
special, and honoured.
The following are the historical and cultural origins of some cakes:

Cakes Historical Origin Cultural Origin

The lamington cake was first The lamington cake is one of

popularised in Queensland. Its Australia’s most prominent baked
recipe was published in a local items. This is usually served on
newspaper in the 1900s. It was different occasions, from special
Lamington cake
created after the state’s eighth life celebrations to casual dining or
governor. snacking. This can be served with
hot or cold beverages at different
times of the day.

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Cakes Historical Origin Cultural Origin

The chocolate cake was The chocolate cake is served in

accidentally discovered in 1764 by various locations and on multiple
Dr James Baker in an attempt to occasions, from special life
create a new beverage. This celebrations to casual dining. This
Chocolate cake happened when he poured liquid is usually served with a hot or cold
cocoa into a mould. beverage such as coffee or wine.
Many food-servicing organisations
such as cafés and restaurants sell
this as a dessert and snack.

The exact origin of vanilla cakes is The vanilla cake is served on

unknown. However, flat ‘heavy various occasions and locations
cakes,’ with characteristics similar and used as cake layers for the
to vanilla cakes, date back to other different cake types. Usually,
ancient Greece and Rome when vanilla cakes are served at special
Vanilla cake they started to headline various life celebrations and casual dining
occasions. as a dessert staple or a go-to snack.
In a restaurant menu, this can
appear in different versions, but
this still uses vanilla cake layers,
albeit the different dish names.

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Culinary Terms and Trade Names for Cake Ingredients

Trade names refer to the different versions of each type of baked item. For instance, a pound
cake is a butter-based cake, and so is the Devil's food cake. These can also refer to various
ingredient types within the same umbrella term. For example, flour can include all-purpose
flour, unbleached flour, and other types of flour. You must take note of the specific ingredient
or food type to avoid making mistakes during baking.
Culinary terms refer to an alternative term for food items. For cakes, a butter-based cake can
simply be referred to in the kitchen as a butter cake. In some instances, these can be alternative
names for ingredients used to prepare and bake cakes.
View the following table about the common ingredients used to produce cakes:

Common
Definition Trade Names Culinary Terms
Ingredients

Flour is a milled powder

made from ground nuts,
 All-purpose
seeds, or grains. This
flour  Flour
ingredient is often mixed
Flour with other ingredients  Whole wheat  Plain flour
such as milk, sugar, or flour
 White flour
eggs. Using flour in cakes
 Cake flour
helps them get a lighter,
tender, fluffier crumb.

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Common
Definition Trade Names Culinary Terms
Ingredients

Leaveners are substances

that cause chemical
reactions in batters and  Baking soda
doughs. These  Baking  Leaveners
ingredients are often powder  Raising
mixed with water and
Leaveners  Yeast agent
other wet ingredients,
such as milk. Adding  Cake or  Leavening
leaveners to cake batters compressed agent
helps retain the structure yeast
of the cake after getting
baked.

Sugar is a type of
carbohydrate that
 Powdered
sweetens food when
sugar
applied. This ingredient is  Sugar
Sugar often mixed with either  Granulated
wet or dry ingredients. sugar  Sweetener
Adding sugar to cake
 Caster sugar
batters infuses sweetness
and flavour into the cake.

Salt is a mineral that

comes from sodium
chloride. This ingredient
is often mixed with either  Granulated
 Salt
Salt wet or dry ingredients in salt
a bowl. Adding salt to  Table salt
 Sea salt
cake batters infuses a
degree of salinity into the
cake.

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Common
Definition Trade Names Culinary Terms
Ingredients

Dairy is a food item that

contains or is made from
 Unsalted
milk. This ingredient is
butter
often mixed with either  Dairy
wet or dry ingredients.  Milk
Dairy  Cream
Dairy in cakes moistens  Buttermilk
the batter and helps it  Custard
 Cream
incorporate richer flavour
cheese
and fuller texture into the
cake when baked.

Eggs are animal-based

 Extra large
products used to bind
eggs  Eggs
ingredients in a mixture.
These are often added to  Medium-  Whole
Eggs the mixture of wet or dry sized eggs eggs
ingredients. Adding eggs  Small-sized  Egg whites
to the cake batters helps eggs
 Egg yolks
the ingredients to
 Chicken eggs
combine easily.

Fats in baking are used to

add moisture or fold in
richness to the cake.
These are often added to  Vegetable oil  Fats
the mixture of either wet
Fats  Butter  Lard
or dry ingredients.
Adding fats to the cake  Shortening  Oil
batters helps them
achieve fuller and buttery
flavours.

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Ingredients Definition Trade Names Culinary Terms

Extracts and flavourings

often give the baked item
 Vanilla
the desired flavour or  Extracts
extract
taste profile. These are and
often mixed with either  Mint extract flavourings
Extracts and
wet or dry ingredients.  Rum  Sweetener
flavourings
Adding extracts and flavouring
flavourings to cake  Seasoning
 Brandy
batters helps produce  Zest
flavouring
various cake types based
on flavours.

Spices are plant

substances such as seed
and bark that provide
various flavouring and  Ground
aroma to cake batters. cinnamon
 Spices
These are often mixed  Cloves
Spices  Ground
with either wet or dry
ingredients. Adding  Allspice spices
spices to the cake batters  Ginger
helps produce various
cake types based on
flavours.

Add-in ingredients add

colour, flavour, and
texture to the cake but  Chocolate
are considered optional. chips  Add-ins
Add-ins These are often used as  Optional
 Dried fruits
cake decorations. Adding ingredients
these to the cake helps  Jimmies
produce various cake
types.

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Culinary Terms and Trade Names for Classical and Contemporary Cakes
Earlier, you learnt about the culinary terms and trade names for each ingredient used in baking.
You will now discover the various types of classical and contemporary cakes. Before that, the
following is a definition of each:
Classical cakes are cakes that follow traditional sets of procedures and ingredients. Their recipes
have been used without much change. These are also referred to as traditional cakes.
Contemporary cakes use modern and up-to-date cooking techniques and equipment to prepare
them. These were produced using classic cake recipes that were modified following these
techniques and trends.
Refer to the following table about classical and contemporary cakes:

Culinary Terms for Classical Description Trade Name

Cakes

Sponge cake

Sponge cake is a classical cake  Madeira cake

produced using flour, eggs,
 Genoise cake
sugar, and salt. This cake was
first discovered in England in  Angel food
1615. cake

Chocolate cake
 Brownie
Chocolate cake is a classical
cake produced using flour,  Chocolate
cocoa powder, eggs, and sugar. fudge cake
This cake was first discovered
 Lamington
in the United States in 1847.
cake

Fruitcake
Fruitcake is a classical cake
produced using dried fruits,  Christmas cake
flour, eggs, sugar, and spices.
This cake was first discovered  Holiday
in Rome from 625 BC to AD fruitcake
476.

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Culinary Terms for Contemporary Description Trade Name

Cakes

Unicorn cake Unicorn cake is produced

using flour, egg whites,
butter, baking powder, and  Birthday
sprinkles for the cake base. cake
Buttercream frosting is
often used to cover the  Celebration
cake. This cake was first cake
popularised in Canada in
2016.

Drip cake Drip cake is produced using

vanilla cake layers and
buttercream frosting for the
actual cake. To decorate the  Chocolate
cake, decorative drips are drip cake
placed along the edge of the
frosted cake. This cake was  Bundt cake
introduced in Australia in
the 1990s but popularised in
2015.

Novelty cake Novelty cake is produced

using the sponge or butter
cake layers for the actual  Wedding
cake. Buttercream frosting cake
and styled fondant icing are
 Themed cake
often used to cover the
cake. This was first  Custom cake
popularised in France in the
2000s.

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Categories of Cakes
Cakes produced in commercial bakeries usually fall into the following two categories:
 Fat-based cakes
These types of cakes are considered firmer and denser than foam-based cakes. When
preparing fat-based cakes, you must recognise two types of baking fats. The following
are the definition of each fat:
o Solid fat is a type of fat that is clumped when left at room temperature. Butter
is an example of solid fat. You can use butter in baking by following these
procedures:

1. Prepare butter and sugar for creaming.

2. Put the prescribed amount of butter and

sugar in a mixing bowl based on the recipe.

3. Beat the ingredients on low to medium to

high speed at specific increments.

4. Remove the mixture from the mixer if it

shows a ribbon-like consistency.

5. Mix the other dry ingredients, such as flour

and baking soda.

o Liquid fat is a type of fat that stays runny when left at room temperature.
Vegetable oil is an example of liquid fat. When choosing vegetable oil or other
types of oil for baking cakes instead of butter, you must remember the
following:

Replace 75% of butter used with the same amount of baking oil and add the
remaining 25% of butter.

In some cases, different types of oil add new flavours and fold in moisture to
the cake being made. You must be keen on the type and amount of oil you use.
 Foam-based cakes
These cakes are not leavened by baking fat such as butter or oil. Instead, they use air
that was incorporated when you continuously beat egg whites.

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There are two types of foam-based cakes. These are the following:

Emulsified sponge Egg-based foam

o Emulsified sponge - This is the product of using emulsifiers to mix oil and batter.
You might wonder why there are oils added. This is because there are
exceptions to this practice.
A recipe may tell you to add oil to a batter to fold in moisture or highlight the
flavours you added to the batter. Emulsifiers may include monoglycerides and
polysorbates. Examples of these include mass-produced carrot cakes and Bundt
cakes.
o Egg-based foam - Egg-based foam uses two methods to produce foam cakes.
These are separated egg and whole egg methods. For the separated egg
method, you only use egg whites and set aside the yolks for later use. On the
one hand, the whole egg method uses egg whites and yolks and is usually
mixed. An example of this includes angel food cake.
Generally, for foam-based cakes, the following are usually followed regardless of the
cake recipe:

Prepare two or more eggs, depending on the

recipe.

Get at least two bowls for separated egg yolks and

egg whites.

Beat egg whites first and add necessary

ingredients such as cream of tartar or baking soda.
After this, beat the egg yolks and add ingredients
as necessary.

Based on the recipe, you may be required to mix

both on a baking sheet or pan.

Use a kitchen tool such as a baking spatula to fold

the beaten mixture together.

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Standard Recipes of Cakes

The following are some of the recipes for each category of cake:
 Butter base cake (fat-based)

Standard Recipe Card for Chocolate Cake

Recipe no. 2 Portion Size 1 slice per serving

Timeframe 75 minutes Yield 6 servings

Equipment/Utensils Oven, brush, cake pan, baking paper, sifter, mixer, bowl, wire rack

Ingredients Quantity Unit

Melted butter, for greasing

Cocoa powder 50 g

Boiling water 296 mL

Butter 125 g

Vanilla extract 5 mL

Eggs 3 pcs

Self-raising flour 150 g

Plain flour 40 g

Icing sugar, to serve

Method/Procedure

1. Preheat the oven to 180 °C.

2. Brush the cake pan with melted butter, then line this with baking paper.

3. Sift cocoa powder into a large bowl. Gradually add water and stir.

4. Beat the butter, sugar, and vanilla extract using a mixer for 1 to 2 minutes. Add eggs to the
mixture one at a time.

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Standard Recipe Card for Chocolate Cake

Method/Procedure

5. Sift the plain and self-raising flour together and fold this into the butter mixture earlier.

6. Transfer the mixture to the pan.

7. Bake the batter in the preheated oven for 45 minutes.

8. After taking the pan out of the oven, set this aside for 3 minutes before turning it out onto
the wire rack.

9. Dust the cake with icing sugar.

Further Reading
Access the links below to know more about various chocolate cake recipes.
Chocolate Cake With Mascarpone and Berries
Chocolate Olive Oil and Nut Cake

 Oil base cake (fat-based)

Standard Recipe Card for Carrot Cake

Recipe no. 3 Portion Size 1 slice per serving

Timeframe 80 minutes Yield 12 servings

Equipment/Utensils Oven, brush, cake pan, baking paper, whisk, large bowl, sifter, wire
rack, spatula

Ingredients Quantity Unit

For the the cake

Olive oil, for greasing

Brown sugar 80 g

Olive oil 185 mL

Golden syrup 125 mL

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Standard Recipe Card for Carrot Cake

Ingredients Quantity Unit

For the the cake

Eggs 3 pcs

Vanilla extract 5 mL

Self-raising flour 150 g

Plain flour 75 g

Bicarbonate of soda 6 g

Ground cinnamon 3 g

Grated carrots 300 g

For the icing

Icing sugar 80 g

Vanilla extract 3 mL

Cream cheese 250 g

Method/Procedure

For the cake

1. Preheat the oven to 170 °C.

2. Lightly brush the cake pan with olive oil, then line this with baking paper.

3. Mix brown sugar, oil, golden syrup, eggs, and vanilla in a large bowl using a handheld whisk.

4. Sift the self-raising flour, plain flour, bicarbonate of soda, and ground cinnamon into a large
bowl.

5. Fold the oil mixture into the dry ingredients. Gradually stir and add in the carrots.

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Standard Recipe Card for Carrot Cake

Method/Procedure

For the cake

6. Pour the mixture into the pan and place it in the oven. Allow it to cook for 1 hour.

7. After taking this out of the oven, let it sit for 5 minutes before turning it out onto the wire
rack.

For the icing

1. Mix icing sugar, cream cheese, and vanilla extract in a large bowl using a spatula or spoon
to prepare the icing.

2. Cover the cake with the prepared icing. Spread the icing evenly on the top and sides of the
cake.

Further Reading
Access the link below to know more about carrot cake recipes.
Cardamom-Pistachio Carrot Cake
Chocolate Carrot Cake

 Emulsified foam-based sponge

Standard Recipe Card for Lemon Chiffon Cake

Recipe no. 4 Portion Size 1 slice per serving

Timeframe 115 minutes Yield 16 servings

Equipment/Utensils Oven, sifter, large bowl, whisk, wire rack

Ingredients Quantity Unit

For the the cake

Plain flour 250 g

Baking powder 13 g

Salt 6 g

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Standard Recipe Card for Lemon Chiffon Cake

Ingredients Quantity Unit

For the cake

Caster sugar 270 g

Eggs 6 pcs

Grapeseed 125 mL

Fresh lemon juice 125 mL

Finely grated lemon rind 14 g

Cream of tartar 3 g

For the icing

Butter, at room temperature 250 g

Finely grated lemon zest 14 g

Icing sugar mixture 450 g

Milk 30 mL

Method/Procedure

For the cake

1. Preheat the oven to 160 °C.

2. Sift the flour, baking powder, salt, and 215 g of sugar into a large bowl.

3. Make a well in the centre and put the egg yolks, oil, lemon juice, rind, and 60 mL of water.
Mix these well.

4. Beat the egg whites in a bowl until it achieves soft peaks. Add the cream of tartar and the
remaining 55 g of sugar. Combine until sugar is incorporated.

5. Fold a quarter of the egg white mixture into the flour mixture. Add in the remaining egg
white mixture in three other batches.

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Standard Recipe Card for Lemon Chiffon Cake

Method/Procedure

For the cake

6. Gently pour the batter into a 21 cm cake pan and bake this for 1 hour.

7. Once baked, take it out of the oven and let it cool on the wire rack. Remove the cake from
the mould.

For the icing

1. To make the icing, beat butter and lemon zest for 3 minutes until the mixture is creamy and
pale. Gradually add the icing sugar and milk until each ingredient is mixed.

2. Cover the top and sides of the cake with the icing prepared. Put this in the fridge for 30
minutes for the icing to set.

Serving Instructions

Serve the cake chilled.

Further Reading
Access the links below to know more about lemon chiffon cake recipes.
Lemon Chiffon Cake With Yoghurt Custard
Lemon Curd Cheesecake With Lemon Jelly Topping

 Egg-based foam cake

Standard Recipe Card for Angel Food Cake with Poached Strawberries

Recipe no. 5 Portion Size 1 slice per serving

Timeframe 50 minutes Yield 6 servings

Equipment/Utensils Oven, cake pan, baking paper, large bowl, whisk

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Standard Recipe Card for Angel Food Cake With Poached Strawberries

Ingredients Quantity Unit

For the cake

Egg whites 6 pcs

Cream of tartar 3 g

Salt 1 g

Vanilla extract 1.5 mL

Caster sugar 220 g

Plain flour 100 g

Icing sugar, for dusting 125 mL

For the fruit decoration (poached strawberries)

Caster sugar 110 g

Water 125 mL

Strawberries, hulled and halved 500 g

Method/Procedure

For the cake

1. Preheat the oven to 180 °C. Line cake pan with baking paper.

2. Beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Gradually
add and fold the sugar until the mixture is glossy and thick.

3. Transfer the mixture to the lined pan.

4. Bake the batter in the preheated oven for 25 minutes.

5. Carefully take out the baked cake and transfer it to the wire rack. Cool the cake before
removing it from the mould.

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Standard Recipe Card for Angel Food Cake with Poached Strawberries

Method/Procedure

For the fruit decoration (poached strawberries)

1. To prepare the decoration, mix sugar and water in a saucepan. Place it over medium-low
heat. When the sugar dissolves, add the strawberries. Remove from heat after 30
seconds.

2. Place crystallised strawberries on top of the cake. Lightly dust the cake with the icing
sugar.

Serving Instructions

Serve the cake with the remaining poached strawberries on the side.

Further Reading
Access the link below to know more about angel food cake recipes.
Angel Food Cake With Poached Strawberries

1.1.5 Pastries
Pastries are food items prepared from flour, water, and other ingredients, forming a dough.
These can be filled with cream, jam, or any fruit filling. Some types of pastries can either be
savoury or sweet.
These are usually baked in an oven at 180 °C to 250 °C or even at higher temperatures
depending on the type of pastry. Examples of pastries are tarts and pies.
Categories of pastries include the following:

Short sweet paste Savoury paste Choux paste Puff paste

You will encounter each type of category in this section.

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Historical and Cultural Derivations of Pastries

The term pastry came around during the 14th century. This is usually associated with the word
'pie', which means meat or fish that was tucked or wrapped in pastry. Back then, pastry dough
was a product of a mixture of flour and water.
Its base was previously referred to as coffyn. The term was replaced to crust to refer to the
outer and hollow casing of pies.
In Australia, the Kitchener bun is a traditional dessert staple. This is often piped with cream and
dusted with powdered sugar. This was named after Lord Horatio Kitchener, a British field
marshal. He raked in victories in Africa and Australia during the First World War, which
prevented too many casualties. This sweet bun reminds the South Australians of his fearless
spirit during war.
Unlike cakes, pastries can be served anytime and at any function. They can serve as gifts (e.g.
housewarming surprise) or desserts at parties and other special occasions. In ancient times,
these were prepared and served to royalties for every meal. Gradually, they were introduced
to the market, marking the start of iterations or changes to the traditional pastry.

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The following are some of the historical and cultural origins of pastries:

Pastries Historical Origin Cultural Origin

Pie's origins can be traced back to Pies are usually served on special
ancient Egypt and Greece, with the life occasions and during casual
meat filling placed in an open dining. The dishes that form part of
pastry hull or shell. pies can be consumed at different
times of the day. They can be
served as a dessert through the use
Pie
of sweet ingredients. They can also
be served as a main course meal
since they can be filled with minced
meat and vegetables. These fillings
are often cooked separately from
the pie casing.

Known an Austrian kipferls, the Croissants are served as baked

croissant’s origins can be traced snacks alongside coffee and other
back to Vienna, Austria, in the 13th hot beverages at dining
century. Food historians consider establishments. This baked item
this city the birthplace of branched out to different
croissants. iterations, making it a celebration
Croissant piece. Its role also expanded aside
from just being a dish served at
restaurants.
These were also served in luxury
events since this baked item is also
considered an artisan icon.

Profiteroles are part of the shared Profiteroles are usually served in

history between Italy and France. dining establishments as a dessert
These countries popularised this staple. They are also often
baked item in the mid-15th produced and served during
century. specific occasions and events that
Profiteroles
take place multiple days in a row.
Since they are already portioned
before display and service, they
became a good choice for feeding
many guests.

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Culinary Terms and Trade Names of Pastry Ingredients

Baked pastries are mostly flaky, light, and airy because of the combination of four main
ingredients. Each is discussed in the following table:

Common
Definition Trade Names Culinary Terms
Ingredients

Flour is a milled powder

made from ground nuts,
seeds or grains. This  All-purpose
ingredient is often mixed flour  Flour
with other dry
Flour  Whole wheat  Plain flour
ingredients, such as salt
flour
or butter. Using flour in  White flour
pastries helps them build  Pastry flour
and retain the structure
after getting baked.

Water is a universal liquid

that binds dry ingredients
such as flour, yeast or
salt. This ingredient is
 Distilled  Water
often added to the
water
mixture of dry  Liquid
Water
ingredients in a bowl.  Hard water
 Baking
Adding water to pastry
 Tap water liquid
dough promotes yeast
fermentation. This leads
to the rising of the pastry
when baked.

Butter is a dairy product

made from churned
cream or milk. This
ingredient is often mixed
with flour to produce fine  Unsalted
 Butter
Butter crumbs before the butter
mixture is kneaded. Using  Shortening
 Salted butter
butter in pastries allows
steam and carbon dioxide
to be trapped in dough
during baking.

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Common
Definition Trade Names Culinary Terms
Ingredients

Leaveners are substances

that cause chemical  Baking soda
reactions in batters and  Leaveners
 Baking
doughs. These
powder  Raising
ingredients are often
Leaveners agent
mixed with water. Adding  Yeast
leaveners to pastry  Leavening
 Instant yeast
dough helps retain the agent
structure of the pastry  Active yeast
after getting baked.

Sugar is a type of
carbohydrate that
sweeten food when  Powdered
applied. This ingredient is sugar
often mixed with either  Sugar
Sugar  Granulated
wet or dry ingredients.  Sweetener
sugar
Adding sugar to pastry
dough infuses sweetness  Caster sugar
and flavour into the
pastry.

Salt is a mineral that

comes from sodium
chloride. This ingredient
is often mixed with either  Granulated
 Salt
Salt wet or dry ingredients in salt
a bowl. Adding salt to  Table salt
 Sea salt
pastry dough infuses a
degree of salinity into the
pastry.

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Ingredients Definition Trade Names Culinary Terms

Dairy is a food item that

contains or is made from
 Unsalted
milk. This ingredient is
butter
often mixed with either  Dairy
wet or dry ingredients.  Milk
Dairy  Cream
Dairy in pastries moistens  Buttermilk
the dough and helps it  Custard
 Cream
incorporate richer flavour
cheese
and fuller texture when
baked in the pastry.

Eggs are animal-based

 Extra large
products used to bind
eggs
ingredients in a mixture.  Whole
These are often added to  Medium- eggs
Eggs the mixture of wet or dry sized eggs
 Egg whites
ingredients. Adding eggs  Small-sized
to the pastry dough helps eggs  Egg yolks
the ingredients combine
 Chicken eggs
easily.

Fats in baking are used to

add moisture or fold in
richness to the cake.
These are often added to  Vegetable oil
the mixture of either wet  Lard
Fats  Butter
or dry ingredients.  Oil
Adding fats to the pastry  Shortening
dough helps them
achieve fuller and buttery
flavours.

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Culinary Terms and Trade Names for Classical and Contemporary Pastries

Before you look into the classical and contemporary pastries, the following are their
corresponding definitions:
Classical pastries are pastries that follow traditional sets of procedures and ingredients. Their
recipes have been used without much change. These are also referred to as traditional pastries.
Contemporary pastries use modern and up-to-date cooking techniques and equipment to
prepare them. These were produced using classic pastry recipes that were modified following
these techniques and trends.
Refer to the following table about classical and contemporary pastries:

Culinary Terms for Classical Description Trade Name

Pastries

Kitchener buns
Kitchener buns are classical
pastries produced using
pastry dough and fruit jam or  Berliner
cream. This pastry was first  Cream bun
introduced in South Australia
in 1915.

Croissants

Croissants are classical  Pain au

pastries produced using flour, chocolat
butter, eggs, and sugar. This
pastry was first invented in  St. Martin’s
Austria in the 13th century. croissants

Macarons

Macarons are classical  Flavoured

pastries produced using flour, macarons
egg whites, sugar, and food
colouring. This pastry was first  Cream-filled
created in France in 1791. macarons

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Culinary Terms for Contemporary Description Trade Name

Pastries

Cruffins
Cruffins are one of the
contemporary pastries  Peanut butter
produced using laminated cruffin
pastry dough and fruit jam or
cream. This pastry was  Chocolate
popularised in Melbourne, cruffin
Australia, in 2013.

Cragel
Cragels are classical pastries
produced using a mixture of  Classic cragel
croissant and bagel
ingredients. This pastry was  Flavoured
popularised in Brooklyn, New cragel
York, in 2014.

Cronut

Cronuts are one of the

contemporary pastries
produced using the mixture of  Classic cronut
ingredients of a croissant and  Flavoured
doughnuts. This pastry was cronut
popularised in New York in
2013.

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Categories of Pastries
When baking pastries, you must be mindful of the following major categories:

Short sweet paste Savoury paste Choux paste Puff paste

 Short sweet paste

Short sweet paste is a category of pastry where the softened butter is creamed with
sugar. Creaming is a baking method where two or more dry and wet ingredients are
mixed until the mixture is smooth. There are two types under this category:
o Shortcrust (i.e. cold butter mixed with flour)
o Sweet (i.e. air is incorporated in the mixture of butter and sugar)
Examples of baked items under this include fruit-infused pies and tarts.
 Savoury paste
Savoury paste is a category of pastry where you only need to knead the dough with
small chunks of butter gently. These are usually filled with meat-based products that
are considered spicy or salty.
Examples of baked items under this include sausage pockets and curried vegetable
turnovers.
 Choux paste
Choux paste is a category of pastry characterised as having sticky and thick dough.
Before baking, the dough is beaten or kneaded on a kitchen countertop, causing this to
expand. This results in a choux with a hollow and empty shell. Various fillings can then
be piped inside the choux.
Examples of baked items under this include eclairs and profiteroles.
 Puff paste
Puff paste is a category of pastry where air and butter or other solid fat are incorporated
into the dough. This is done by placing the butter on top of the dough and folding it at
least six times. This introduces a flaky crust to the pastry when baked. This is also
referred to as a laminated pastry.
Examples of baked items under this include Beef Wellington and Palmiers.

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Standard Recipes of Pastries

The following are some of the recipes for each category of pastry.
 Short sweet paste

Standard Recipe Card for Apple Pie

Recipe no. 6 Portion Size 1 slice per serving

Timeframe 135 minutes Yield 8 servings

Equipment/Utensils Large bowl, sifter, whisk, plastic wrap, brush, oven

Ingredients Quantity Unit

For the pie crust

Plain flour 260 g

Self-raising flour 75 g

Unsalted butter, chilled 185 g

Caster sugar 75 g

Eggs 2 pcs

Chilled water 15 mL

Milk 15 mL

Caster sugar, to sprinkle

For the filling

Unsalted butter 45 g

Caster sugar 110 g

Apples 8 pcs

Lemon, for juicing 1 pc

Ground cloves 1 g

Ground cinnamon 6 g

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Standard Recipe Card for Apple Pie

Method/Procedure

For the pie crust

1. Sift the mixture of flour and a pinch of salt in a large bowl. Add butter and rub the mixture
lightly. Stir in the sugar after.

2. Beat one egg with the chilled water. Pour this into the flour mixture.

3. Cut the liquid into the dough to mix this. Shape this into a smooth ball.

4. Divide dough into two parts and cover this in plastic wrap. Chill the dough for 30 minutes.

For the filling

1. Peel and cut the apples into eight pieces. Mix this with the lemon extract in a bowl.

2. Put butter and sugar in a pan over medium-low heat. Add apples, cloves, and cinnamon as
butter melts. Stir well for 10 minutes to cover and soften the apples.

3. Roll out the pastry ball on a workbench lightly dusted with flour. Unroll the pastry over a
22 cm metal pie dish.

4. Press the dough evenly against the mould and allow excess to hang.

5. Place the filling in the base. Brush the mixture of egg and milk on the rim of the base. Top
with a small pastry dough to cover the pie dish.

6. Remove excess pastry from the edges and crimp edges using the other end of the spoon.

7. Set the pie aside for 30 minutes before baking.

8. Preheat the oven to 180 °C.

9. While the oven is preheating, put the pie dish on a baking tray. Poke holes or make tiny
slices in the centre of the pie to allow air in.

10. Brush the top of the pie with the beaten egg and dust this with caster sugar.

11. Bake for 45 minutes or until the dish looks golden-brown.

Serving Instructions

You can top this with fresh apples or icing sugar.

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Further Reading
Access the link below to know more about apple pie recipes.
Apple Pie
Apple Pie With Caramelized Walnuts and Jelly

 Savoury paste

Standard Recipe Card for Aussie Meat Pie

Recipe no. 7 Portion Size 1 piece per serving

Timeframe 100 minutes Yield 4 servings

Equipment/Utensils Food processor, cooking pan, oven, brush

Ingredients Quantity Unit

For the pie crust

Plain flour 340 g

Salt 6 g

Unsalted butter, chilled 175 g

Egg yolks 2 pcs

Chilled water 30 mL

Commercial puff pastry sheets 2 pcs

For the filling

Olive oil 15 mL

Brown onion, minced 1

Minced beef 500 g

Cornflour 14 g

Beef stock 177 mL

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Standard Recipe Card for Aussie Meat Pie

Ingredients Quantity Unit

For the filling

Tomato sauce 177 mL

Worcestershire sauce 30 mL

Olive oil 15 mL

Barbecue sauce 15 mL

Vegemite 6 mL

Egg, beaten 1 pc

Method/Procedure

For the pie crust

1. Mix flour, butter, and salt in a food processor. Add egg yolks and water once the mixture
looks like fine breadcrumbs.

2. Lay dough on a lightly floured kitchen countertop.

3. Knead gently until the dough is smooth. Form or flatten the kneaded dough into a disc.

4. Cut 4 x 15 cm circles from the flattened dough using shapes. Set these aside.

For the filling

1. Heat the oil on a pan over medium-high heat. Put onion and cook this for 3 minutes. Add
the minced beef after and cook this for another 4 minutes.

2. Mix cornflour and 15 mL of stock to form a paste. Gradually stir in the remaining stock.

3. Add the stock, Worcestershire sauce, barbecue sauce, tomato sauce, and Vegemite to the
pan. Bring this to a boil. Once this happens, reduce heat to medium-low.

4. Simmer the mixture for 8 minutes and take this off of the heat.

5. Preheat the oven to 220 °C.

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Standard Recipe Card for Aussie Meat Pie

Method/Procedure

For the filling

6. Put the baking tray into the oven. After doing this, grease the pie pans with oil.

7. Using the sides and bases of the pans, mould the cut pastry from earlier. Fill this with the
minced meat filling.

8. Brush the rims of the pie with water. Cut another 4 x 15 cm circles from the puff pastry.
Place these cut doughs over each filled pie casing to close them.

9. Press the top against the pie base to seal this.

10. Brush the pies with beaten egg. Season as necessary.

11. Place pies in the baking tray and bake this for 20 to 25 minutes.

Further Reading
Access the link below to know more about Aussie meat pie recipes.
Aussie Meat Pies
Beef and Vegetable Pie

 Choux paste

Standard Recipe Card for Salted Caramel and Chocolate Profiteroles

Recipe no. 8 Portion Size 1 piece per serving

Timeframe 50 minutes Yield 30 servings

Equipment/Utensils Oven, baking pan, sifter, bowl, saucepan, electric mixer, piping bag,
wire rack

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Standard Recipe Card for Salted Caramel and Chocolate Profiteroles

Ingredients Quantity Unit

For the choux pastry

Plain flour 90 g

Caster sugar 9 g

Unsalted butter, chopped and for greasing 80 g

Thickened cream 125 mL

Dark chocolate 100 g

Edible gold leaf, to serve

For the salted caramel filling

Unsalted butter 50 g

Golden syrup 30 mL

Brown sugar 28 g

Sea salt flakes 3 g

Thickened cream 450 mL

Icing sugar, sifted 28 g

Vanilla bean, split and seeds scraped 1 pc

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Standard Recipe Card for Salted Caramel and Chocolate Profiteroles

Method/Procedure

For the choux pastry

1. Preheat the oven to 200 °C and grease two baking pans.

2. Sift the flour, sugar, and a pinch of salt into a medium bowl. Set this aside.

3. Heat the butter and 220 mL water in a saucepan over medium heat. Stir until the butter
melts. Bring this to a boil.

4. Stir the flour mixture into the pan. Take this off from heat and mix this vigorously for 2
minutes.

5. Once it becomes a thick paste, heat this up over low heat and mix this for another minute.

6. If the dough sticks away from the surface of the pan, transfer this to an electric mixer. Add
eggs to the mixture.

7. Fill the piping bag with the dough fitted with a 1 cm nozzle. Carefully pipe 3 cm round
pastries on the prepared baking pan. Ensure that there are 30 profiteroles in total.

8. Bake this for 15 to 18 minutes. Take this out of the oven and make a small hole in each
profiterole. This allows steam to escape. Transfer this to a wire rack to cool.

For the salted caramel filling

1. Heat butter, golden syrup, sugar, and salt in a saucepan over medium-low heat to make the
filling. Stir for 2 to 3 minutes until sugar dissolves. Remove from heat.

2. Mix cream with icing sugar and vanilla seeds using a food mixer until the mixture forms soft
peaks.

3. Pour cream into a saucepan over medium heat. Allow for it to simmer near the boiling point.
Remove this from heat and stir in chocolate until the mixture is smooth.

4. Fold the cream into the caramel mixture. Chill this for 10 minutes to allow for firming of the
filling.

5. Spoon the caramel filling into a piping bag with the desired nozzle (recommended: 5 mm).
Insert the nozzle in the hole made earlier in each profiterole.

6. Gently pipe the filling until each profiterole is filled.

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Standard Recipe Card for Salted Caramel and Chocolate Profiteroles

Serving Instructions

Serve with an edible gold leaf garnished on top of each profiterole.

Further Reading
Access the link below to know more about salted caramel and chocolate
profiteroles recipes.
Salted Caramel & Chocolate Profiteroles
Profiteroles

 Puff pastry

Standard Recipe Card for Bacon and Egg Quiche

Recipe no. 9 Portion Size 1 slice per serving

Timeframe 160 minutes Yield 4 servings

Equipment/Utensils Knife, plastic wrap, fridge, cooking pan, oven

Ingredients Quantity Unit

For the puff pastry

Plain flour 150 g

Pinch of salt

Lard, chopped 20 g

Iced water 42 mL

Butter 134 g

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Standard Recipe Card for Bacon and Egg Quiche

Ingredients Quantity Unit

For the salted caramel filling

Olive oil 2 mL

Bacon, chopped 150 g

Onion, chopped 1 pc

Eggs 5 pcs

Thickened cream 300 mL

Cheese, grated 500 g

Salt flakes, to season

Method/Procedure

For the puff pastry

1. Mix flour, salt, and lard until it resembles breadcrumbs.

2. Add the water and use a knife to stir until the dough forms.

3. Lightly flour the kitchen countertop and turn the dough onto it. Knead this until smooth.
Wrap the dough with plastic wrap and place this in a refrigerated area for 30 minutes.

4. After the dough is chilled, take it out. Roll the dough out to a 10 x 30 cm rectangle pan.

5. Press and roll butter out against two plastic wraps to make an 8 x 9 cm rectangle.

6. Place dough on a lightly floured workbench.

7. Remove the plastic wrap from the butter and place this on top of the rolled dough.

8. Start folding the end closest to you over the butter. Fold the other end to cover the butter.

9. Gently press edges together. Flatten butter using a rolling pin.

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Standard Recipe Card for Bacon and Egg Quiche

Method/Procedure

For the puff pastry

10. After this, roll the dough out to a 10 x 30 cm rectangular pan. Repeat the folding process.

11. Cover this with plastic wrap and allow this to chill in a fridge for 30 minutes.

12. Remove from the fridge and repeat the folding process at least two more times.

For the salted caramel filling

1. To make the filling, preheat the oven to 200 °C.

2. Heat oil in a pan over medium heat. Add the bacon and onion for 5 minutes. Remove this
from heat and set this aside to cool.

3. Line a 24 cm round tart pan with the puff pastry. Trim the overhanging pastry from the
edges. Use a fork to prick the pie base.

4. Line the pastry with baking paper and place pastry weights to hold the shape. Bake this for
20 minutes. Once taken out, reduce the oven temperature to 180 °C.

5. Mix the eggs and cream in a bowl. Season this with salt.

6. Remove the weights and paper from the pastry and bake this for 5 to 10 minutes.

7. Sprinkle the bacon mixture and cheese on the base of the pastry.

8. Pour the egg mixture after.

9. Place the quiche into the oven and bake this for 30 minutes. Take this out of the oven and
cool.

Further Reading
Access the link below to know more about bacon and egg quiche recipes.
5-ingredient Bacon and Egg Quiches

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1.1.6 Breads
Breads are food items prepared from flour and water, forming a dough. Similar to pastries,
these are usually baked in an oven at 180 to 250 °C or even at higher temperatures depending
on the type of bread. However, pastries use a lot of butter and other fats to produce that flaky
texture after getting baked.
Various types of bread include the following:

Bread rolls Baguettes Brioche Focaccia Flatbread Sourdough

You will encounter these types of bread in this section.

Historical and Cultural Derivations of Breads

Historically, bread has been existing for a long time.
In Australia, the Aboriginal people baked their first
bread. They referred to it as bush bread or seedcakes.
This is made from a mixture of white flour and water.
Bush bread has been part of their main diet based on
recorded history. To make the bush cake, they need
to perform the following:
1. Harvest ripe and dry seeds from staple
grasses, e.g. kangaroo grass.
2. Separate the chaff from the grain, i.e. winnowing.
3. Grind using millstone and mix the ground flour with water.
4. Cook the dough in a heated chamber.
Other bread varieties that the Aboriginal people produced were from various plants. These
include the nardoo plant, lotus, and wild taro. These are similar to making bush cakes. However,
grains and fruits are replaced with seeds or spores from those mentioned.
As this was happening in Australia, bread was also becoming a household name in other parts
of the world. It had many titles connected to it already. This included the following literal
interpretation of bread:

Staff of life Sign of civilisation

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The term 'bread' came from the Dutch word brood. In some references, bread was universally
referred to as hlaf, like the loaf you know today. Other historical materials also assumed that
bread came from an old term related to brewing. This rounded out on the said term that also
resembles the following:

The rising action of yeast

The breaking down of things into smaller pieces

The term 'bread' was also paired with various concepts, creating new terms in the process:
 Breadwinners
 Our daily bread
 Breadlines
In ancient Egypt, loaves of bread were considered blessings from the gods. It was also served
during daily meals, usually breakfast. This trend was carefully preserved, leading to its arrival in
the current age. Since this is a food staple, this can be served on any occasion.
When the British forces invaded Australia, the Aboriginal people kept stocks of seedcakes to
survive. Since these offered a longer shelf life, these were their main staple food, with preserved
fish and padlu, a type of edible bean.
Today, in the commercial setting, bread is freshly baked every morning and is usually coupled
with a hot beverage, such as coffee or tea.
The following are some of the historical and cultural origins of breads:

Breads Historical Origin Cultural Origin

The brioche was discovered in the Brioche is usually served as a

Middle Ages and popularised dessert staple at dining
through a publication. New establishments that offer full-
variants or versions of brioche course meals. This is also sold at
surfaced in the 18th century. This commercial food stalls and grocery
followed after many bakeries stores as a pre-packaged item. This
Brioche started operations in this made it a daily bread staple. This
European region. means that this can be availed at
any time. Because of this, this can
be consumed in different parts of
the day. This is usually served with
a hot beverage such as coffee or
tea.

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Breads Historical Origin Cultural Origin

Baguettes are popularised in the Baguettes are usually served at

1920s. When translated, they dining establishments and events
closely relate to ‘wand’ or ‘baton.’ that pool in a large number of
They are also documented in people. This bread is often paired
French law that bakers should only with different fillings, garnishes,
use specific ingredients when and beverages, making it a quick
Baguette
producing them. These ingredients go-to snack or a main course meal.
include flour, salt, water, and Baguettes can also be easily
yeast. availed of at a nearby bakery or
grocery store. This made it the
most-bought bread compared to
the other available bread types.

Historians often consider Sourdoughs are usually served at

Sourdoughs as the oldest form of dining establishments as baked
leavened bread. Along with their snacks. These can be served with
discovery in ancient Egypt, they meat, vegetables, cheeses, and
were documented to have only crackers. Because of their
Sourdough been made using bread dough that versatility and longevity, people
was accidentally exposed to wild often buy large portions of this
yeast. This resulted in their airy bread. They keep them for longer
crumbs and earthy and tangy periods and only take them out
taste. when they will get served on
different occasions.

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Culinary Terms and Trade Names of Bread Ingredients

Breads, pastries, and other baked items share almost the same ingredients. In this case, the
following are the most common ingredients you will often need when baking bread:

Common
Definition Trade Names Culinary Terms
Ingredients

Flour is a milled powder

made from ground nuts,
 All-purpose
seeds, or grains. This
flour  Flour
ingredient is often mixed
Flour with wet or dry  Whole wheat  Plain flour
ingredients. Using flour in flour
 White flour
breads helps them build
 Bread flour
and retain the structure
after getting baked.

Water is a universal liquid

that binds dry ingredients
such as flour, yeast, or
salt. This ingredient is  Distilled  Water
often added to the water
 Liquid
Water mixture of dry ingredients
 Hard water
in a bowl. Adding water to  Baking
bread dough promotes  Tap water liquid
yeast fermentation. This
leads to the rising of the
bread when baked.

Salt is a mineral that

comes from sodium
chloride. This ingredient  Granulated
is often mixed with either  Salt
Salt salt
wet or dry ingredients in a  Table salt
bowl. Adding salt to bread  Sea salt
dough infuses a degree of
salinity into the bread.

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Common
Definition Trade Names Culinary Terms
Ingredients

Leaveners are substances

that cause chemical  Baking soda
reactions in batters and  Leaveners
 Baking
doughs. These
powder  Raising
ingredients are often
Leaveners agent
mixed with water. Adding  Yeast
leaveners to bread dough  Leavening
 Instant yeast
helps retain the structure agent
of the pastry after getting  Active yeast
baked.

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Culinary Terms and Trade Names for Classical and Contemporary Breads
Before you look into the classical and contemporary breads, the following are their
corresponding definitions:
Classical breads are breads that follow traditional sets of procedures and ingredients. Their
recipes have been used without much change. These are also referred to as traditional cakes.
Contemporary breads use modern and up-to-date cooking techniques and equipment to
prepare them. These were produced using classic cake recipes that were modified following
these techniques and trends. Refer to the following table about classical and contemporary
breads:

Culinary Terms for Classical Breads Description Trade Name

Bush bread
Bush breads are classical
breads produced using
white flour and water.  Seedcake
This bread was first  Damper
invented in Central
Australia in the 1700s.

Sourdough
Sourdoughs are classical  Pain au levain
breads produced using
 Coppia
flour, water, and yeast.
ferrarese
This bread was first used
as early as ancient Egypt,  Potato
from 332 to 3100 B.C. sourdough

Rēwena bread Rēwena breads are

classical breads produced
using fermented potato,  Maori bread
sugar, and water. This
bread was discovered in  Potato
New Zealand with no sourdough
known recorded period bread
when this bread was first
introduced.

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Culinary Terms for Contemporary Description Trade Name

Breads

Sourdough brioche

Sourdough brioche is one

of the contemporary
breads produced using  Sourdough
sourdough starter, eggs, brioche bun
sugar, and cream. This  Sourdough
bread sparked on the brioche
internet in 2019 with no
known origin.

Sweet focaccia Sweet focaccia is one of

the contemporary breads
produced using yeast,  Schiacciata
water, sugar, and dried dolce
fruits. This bread sparked  Dessert
on the internet in the focaccia
2000s with no known
origin.

Pretzel bun Pretzel buns are one of the

contemporary breads
produced using fermented  Pretzel roll
yeast and sugar or
 Pretzel bites
cinnamon. This bread
sparked on the internet in  Pretzel nuggets
the 2000s with no known
origins.

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Types of Breads
There are various types of bread produced in a commercial kitchen or bakery. These include the
following:

Bread roll Baguette Brioche Focaccia

Flatbread Sourdough

 Bread roll
This bread is usually small and round-shaped and can be served as one whole portion.
This can be filled with savoury and sweet fillings.
Examples of bread rolls include chive pinwheel rolls and potato rolls.
 Baguette
This type of bread came from France.
Baguette is elongated and thin, usually
having a crispy crust and pillowy inside. This
can be stuffed with meat items and
vegetables, making it into a sandwich.
Examples of food items involving baguettes
include Jambon Beurre and Pan Bagnat.
 Brioche
Brioche is a bread that uses many eggs and
butter to achieve a sweeter and richer taste.
The dough used in making brioche is
enriched with various ingredients. An
enriched dough usually contains high
amounts of fat, including butter, milk, and
eggs.
Examples of baked items under this include
Pogne and Cougnou.

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 Focaccia
Focaccia is a type of bread characterised by having a flat and thin dough. The
procedures of making focaccia are similar to the steps you follow when making pizza
dough. Focaccia doughs are leavened with baking oil and yeast and mixed with minced
herbs such as rosemary. This bread is also topped with coarse salt to taste.
Examples of focaccia include Focaccia Messinese and garlic chilli focaccia.
 Flatbread
Flatbread is a type of bread that is made from flat and thin unleavened dough. Other
bread types that are pressed onto the kitchen countertop fall under flatbread.
Examples of flatbread include Naan and Pita.
 Sourdough
Sourdough is a type of bread that has undergone a slow fermentation process. Typically,
the preparation of sourdough begins by mixing flour and water and leaving these
covered for 24 to 48 hours. The lactic acid produced during this period creates the sour
taste of this baked item.
Examples of sourdough include sourdough artisan bread and honey whole wheat
sourdough bread.

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Standard Recipes of Breads

The following are some of the recipes for each type of bread.
 Bread rolls

Standard Recipe Card for Bread Rolls

Recipe no. 10 Portion Size 1 piece per serving

Timeframe 50 minutes Yield 8 servings

Equipment/Utensils Mixing bowl, brush, damp towel, oven, wire rack

Ingredients Quantity Unit

Plain flour 450 g

Salt 3 g

Butter 40 g

Warm milk 250 mL

Dried yeast 14 g

Caster sugar 8 g

Plain flour, to dust

Method/Procedure

1. Mix flour, butter, and salt in a bowl. Rub the butter into the mixture using your fingertips.
Set aside if consistency looks like breadcrumbs.

2. Combine milk, yeast, and sugar in a bowl. Add this to the flour mixture and stir well.

3. Turn the dough onto a kitchen countertop that was lightly floured. Knead for 10 to 15
minutes until the consistency is elastic and smooth.

4. Brush the bowl with oil. Put the dough in the bowl and cover this with a damp towel. Set
this aside for 1 hour.

5. Preheat the oven to 200 °C.

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Standard Recipe Card for Bread Rolls

Method/Procedure

6. Once the dough doubles in size, punch the dough and turn this onto the same floured
surface. Knead for 2 minutes.

7. Divide dough into eight portions and form each portion into a ball.

8. Lightly flour a baking pan and place each portion. Set this aside.

9. Brush each roll with water and lightly dust; bake this for 5 minutes.

10. After reaching the five-minute mark, reduce the oven temperature to 180 °C. Bake this for
another 15 to 20 minutes.

11. When the rolls look golden-brown, transfer them to a wire rack outside the oven.

Further Reading
Access the link below to know more about bread roll recipes.
Bread Rolls

 Baguettes

Standard Recipe Card for French Baguette

Recipe no. 11 Portion Size 1 piece per serving

Timeframe 280 minutes Yield 3 servings

Equipment/Utensils Mixer, damp cloth, proofer, oven

Ingredients Quantity Unit

Plain flour 500 g

Warm water (preferably at 20 °C) 315 mL

Liquid sourdough starter 64 g

Baker’s yeast 3 g

Salt 10 g

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Standard Recipe Card for French Baguette

Method/Procedure

1. Mix flour and water in a bowl using a mixer for 4 minutes. Set this to low speed.

2. After this, take this off the mixer and cover the mixture with a damp cloth.

3. Leave this to rest for about an hour. Add the starter, yeast, and salt.

4. Using the mixer fitted with the dough hook, knead this for 4 minutes at low speed. Follow
this up with another seven more minutes set at high speed.

5. When the dough is smooth and elastic, form this into a ball and cover it with a cloth. Rest
the dough until it rises for about 90 minutes or 1 hour and 30 minutes.

6. Lightly flour the kitchen countertop or work surface and place the dough in the centre.

7. Cut or divide the dough into three equal pieces.

8. Fold the long side towards the centre of the dough. Press the edge to hold it. Fold the other
end towards the centre, on top of the other.

9. Stretch this to a log by rolling each baguette out. Pinch the endpoints of each baguette for
it to hold shape.

10. Leave the baguettes to rest for 100 minutes or 1 hour and 40 minutes. Cover them with a
damp cloth or place them in a proofer.

11. Preheat the oven to 230 °C and place a baking sheet.

12. Place the baguettes onto another baking sheet lined with baking paper.

13. Dust each baguette with flour and make four oblique or diagonal slices on each.

14. Before putting the baguettes into the oven, pour 59 mL of water onto the baking sheet
preheated earlier.

15. Bake the baguettes for 20 minutes and let them cool on a wire rack.

Further Reading
Access the link below to know more about bageutte recipes.
Sourdough Baguette

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 Brioche

Standard Recipe Card for Brioche

Recipe no. 12 Portion Size 1 piece per serving

Timeframe 135 minutes Yield 8 servings

Equipment/Utensils Bowls, plastic wrap or cloth, oven, brioche pan, whisk, brush

Ingredients Quantity Unit

Dried yeast 7 g

Warm milk 60 mL

Caster sugar 55 g

Plain flour 300 g

Salt 1 g

Eggs, whisked 3 pcs

Butter, cut into 2 cm portions 125 g

Demarara sugar 28 g

Butter, to serve

Strawberry or raspberry jam, to serve

Method/Procedure

1. Mix the milk, yeast and 14 g of caster sugar in a bowl. Set this aside.

2. Mix the flour, salt, and the remaining caster sugar in a separate bowl. Make a well in the
centre.

3. Pour the yeast mixture and eggs into the well. Stir until the mixture is combined.

4. Lightly flour the kitchen countertop or any work surface and turn the dough onto it.

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Standard Recipe Card for Brioche

Method/Procedure

5. Knead the dough for 5 minutes.

6. Add 1 to 2 pieces of butter to the dough being kneaded. Continue kneading until butter
incorporates.

7. Place the dough in a bowl and cover this with plastic wrap or cloth.

8. Let this rest for about an hour.

9. Preheat the oven to 200 °C.

10. Grease eight brioche pans with butter. Knead the dough for another 2 to 3 minutes.

11. Divide the dough into eight portions. Cut one-fourth of the dough from each portion.

12. Roll this into a ball and place each in a brioche pan. Roll the remaining dough into a small
ball and stack this on top of each brioche dough. Stick a bamboo skewer if needed to hold
this together. Let this rest for another 30 minutes to rise.

13. Brush each brioche with the whisked egg and dust each with the demerara sugar.

14. Bake these for 15 minutes.

15. After getting baked, take this out and cool these for about a minute.

16. Let this rest for about an hour.

Serving Instructions

Serve with preferred jam.

Further Reading
Access the link below to know more about brioche recipes.
Brioche Buns

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 Focaccia

Standard Recipe Card for Rosemary Garlic Focaccia Bread

Recipe no. 13 Portion Size 1 slice per serving

Timeframe 120 minutes Yield 15 servings

Equipment/Utensils Frying pan, bowl, damp cloth, oven, baking sheet

Ingredients Quantity Unit

Extra virgin olive oil 120 mL

Garlic cloves 2 pcs

Fresh thyme, chopped 14 g

Fresh rosemary, chopped 14 g

Ground black pepper 1 g

Warm water 235 mL

Active dry yeast 7 g

Honey (or maple syrup) 1 mL

All-purpose flour 315 g

Fine sea salt 3 g

Method/Procedure

1. Using a frypan, place the oil, garlic, thyme, rosemary, and pepper over low heat. Cook and
occasionally stir for 5 to 10 minutes. Set this aside.

2. Mix the water, yeast, and honey. Set this aside.

3. Combine 128 g of flour, yeast mixture, and 59 ml of the garlic mixture in a bowl. Stir until
the flour has moistened or dissolved. Let this rest for another 5 minutes.

4. Add the remaining flour and salt to the mixture.

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Standard Recipe Card for Rosemary Garlic Focaccia Bread

Method/Procedure

5. As the dough comes together, place this on a lightly floured work surface or kitchen
countertop. Knead this until smooth.

6. Place the dough in an oiled bowl and cover this with a damp cloth. Let it rest for 1 hour to
rise.

7. Preheat the oven to 230 °C.

8. Grease a 23 cm x 33 cm baking sheet with the garlic mixture and transfer the dough.

9. Press the dough evenly and flat against the sheet. Use the fingertips to put dimples or
craters on the focaccia. Drizzle the top with the remaining garlic mixture. Let this rest for
another 20 minutes.

10. Bake the focaccia for 15 to 20 minutes until golden brown.

11. Take this out of the oven and transport this to a wire rack to cool.

12. Portion and serve.

Further Reading
Access the link below to know more about focaccia bread recipes.
Orange & Rosemary Focaccia

 Flatbread

Standard Recipe Card for Flatbread

Recipe no. 14 Portion Size 1 slice per serving

Timeframe 30 minutes Yield 4 servings

Equipment/Utensils Oven, two baking trays, sifter, bowl, fork, brush

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Standard Recipe Card for Flatbread

Ingredients Quantity Unit

Baker’s flour 450 g

Dried yeast 7 g

Caster sugar 3 g

Extra virgin olive oil, plus extra for serving 15 mL

Zaatar (or Syrian oregano) 8 g

Warm water 250 mL

Salt 6 g

Method/Procedure

1. Preheat the oven to 200 °C and grease two baking trays.

2. Sift the flour, yeast, oil, sugar, salt, and warm water into a bowl. Stir the mixture until
combined.

3. Knead the dough to bring together the dough until elastic and smooth.

4. Cut or portion the dough into four balls.

5. Roll out the dough on a lightly floured work surface or kitchen countertop. Shape into long
ovals.

6. Place the dough on baking trays, and using a fork, prick the surface of the dough.

7. Bake this for 5 minutes on one side and another 5 minutes on the other.

Serving Instructions

Brush the flatbreads with oil and sprinkle this with zaatar.

Further Reading
Access the link below to know more about flatbread recipes.
Garlic Flatbread

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 Sourdough

Standard Recipe Card for Sourdough

Recipe no. 15 Portion Size 4 to 6 slices per

serving

Timeframe 75 minutes Yield 1 serving

Equipment/Utensils Bowl, plastic wrap, damp cloth, fridge, oven, large deep pan, baking
paper, wire rack

Ingredients Quantity Unit

Sourdough starter 100 g

Lukewarm water 350 mL

Plain flour 400 g

Wholemeal flour 100 g

Salt 10 g

Rice flour, for dusting

Method/Procedure

1. Stir the starter and water in a bowl until combined. Add the plain flour and cornmeal flour
until the mixture is sticky. Cover this with plastic wrap and set this aside to rest.

2. Stir salt in the mixture and use your hands to work it until the salt dissolves. Cover with a
damp cloth and let this rest for about 30 minutes.

3. Pull up each side of the dough and fold each over the dough. Repeat as necessary. Cover
this for another hour to rest.

4. Repeat the folding and resting process at least three times to make it elastic and smooth.

5. After this, turn out the dough onto a lightly floured work surface or kitchen countertop.

6. Slide your hand under the dough, turn this around, and drag the dough towards you. Repeat
the process until it forms into a tight ball.

7. Dust a bowl with rice flour and transfer the dough top-side down. Cover this with a damp
towel and wrap the bowl with plastic wrap.

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Standard Recipe Card for Sourdough

Method/Procedure

8. Place this in the fridge for 24 hours.

9. Preheat the oven to 250 °C and place a large deep pan with a lid in the oven for 30 minutes.

10. Take the dough out and place baking paper on top of it. Lightly press the baking paper on
top of the dough.

11. Turn out the dough onto the same surface and make at least four slashes on top of the
dough.

12. Transfer the dough to the hot pan and cover this with the lid.

13. Bake the sourdough for 20 minutes.

14. Take this out of the oven after the time lapses or the crust is golden brown.

15. Cool the bread on a wire rack for 30 minutes.

Further Reading
Access the link below to know more about sourdough recipes.
Sourdough

1.1.7 Characteristics of Classical and Contemporary Cakes, Pastries, and Breads

In cakes, pastries, and bread, you must often take note of the following for each baked item
under each type:

Appearance (includes balance, colour, and contrast)

Consistency

Moisture content

Shape

Taste

Texture

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Generally, each characteristic is as follows:

 Appearance (includes balance, colour, and contrast)
Appearance refers to the overall visual impression of a food item. For instance, a loaf
of white bread is horizontal.
There are various components of appearance. These include the following:
o Balance
This refers to how baked items are arranged alongside other food items on a
service-ware. Doing this will prevent them from overpowering each other.
Given the example earlier, the white bread is placed in the middle of a serving
plate and then garnished with different food items. This can be along the side
or on the top of the bread.
o Colour
This refers to the defining hue of each baked item, including food items applied
on or with it. Usually, baked items produce colours that range in the following:

Others (i.e. when food

colourings are added
White Light to dark brown
to batters and
doughs)

o Contrast
This refers to how baked items are arranged on a service-ware alongside other
food items based on their colour differences. You must determine the proper
pairing of colours that must appear on baked items.
For instance, bright-coloured food spreads served with white bread must be
placed in a ramekin or a small sauce cup. You can also place them on top of the
bread slice based on your organisation’s standards. This can also depend on
your customer’s preferences, so look into this first. The bread portion must be
placed in the middle of a white serving plate.

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 Consistency
Consistency is the description of the viscosity or thickness of the parts of the baked
items plated. For instance, cheesecakes have a semisolid upper layer made of cream
cheese. They also have a compact or solid and crumbly base.
 Moisture content
Moisture content refers to the water level present in baked items. They are usually
represented as a percentage. Determining the moisture content helps ensure that they
are still at the optimum quality for serving. For instance, those that have low moisture
content tend to:

Have a low
Be shelved or Stay fresh when
Last longer probability of
displayed longer consumed
contamination

Relevant to moisture content is measuring the water activity of baked items. Bacteria
do not grow in foods with a water activity of 85% ERH. On the one hand, moulds or
yeasts do not grow in foods with a water activity of less than 65% ERH. ERH refers to
equilibrium relative humidity.
 Shape
Shape refers to the mould description in which baked items took form. This is also
related to their appearance when displayed before they are portioned for serving. For
instance, a loaf of white bread is rectangular.
 Taste
Taste refers to the description of the expected flavour or combination of flavours from
eating the baked items. For instance, some pastries are sweet or savoury based on the
recipe used.
 Texture
Texture describes the qualities of the baked items that can be felt on the palate or the
fingers. For instance, shortcrust pastries are soft and pillowy when touched and melt in
the mouth when eaten.

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Earlier, you encountered the different classical and contemporary versions of cakes, pastries,
and breads. Given these, refer to each of their differences in characteristics in the next section.

Characteristics of Classical Cakes

 Sponge cake

Characteristics Description

Appearance  Balance
Sponge cakes are placed flat in the
middle of a cake tray. Garnishes or
decorations can be placed on top or
along the side of the sponge cake.
 Colour
Sponge cakes have light yellow or
pale crumbs and bright-coloured
fillings.
 Contrast
Bright-coloured ingredients must
be placed on top or along the side
of the sponge cake. The cake must
be plated in the middle of a silver
cake tray or a white serving plate.

Consistency Sponge cakes have solid and compact

crumbs and garnishes, and semisolid
fillings.

Moisture content Sponge cakes have a moisture content that

sits between 15 to 30%.

Shape Sponge cakes are usually round or

elongated in shape.

Taste Sponge cakes usually taste rich, sweet, and

tangy.

Texture Sponge cakes are generally soft and melt in

the mouth when eaten.

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 Chocolate cake

Characteristics Description

Appearance  Balance
Chocolate cakes are placed flat in
the middle of a cake tray. Garnishes
such as chocolate ganache can be
placed on top or piped along the
side of the cake.
 Colour
Chocolate cakes can have light
brown to dark brown exterior,
garnishes, crumbs, and fillings. This
is due to the colours of the cocoa or
chocolate that were added during
its production.
 Contrast
Dark-coloured and light-coloured
ingredients, such as chocolate
ganache, are placed on the frosted
cake. The cake must be placed in
the middle of a white serving plate
to emphasise the colours present in
the cake.

Consistency Chocolate cakes usually have semisolid

frosting and fillings, compact crumbs, and
either firm or runny garnishes.

Moisture content Chocolate cakes have a moisture content

that sits between 15 to 30%.

Shape Chocolate cakes are usually round or

elongated in shape.

Taste Chocolate cakes usually taste rich, sweet,

and tangy.

Texture Chocolate cakes are generally soft and melt

in the mouth when eaten.

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 Fruitcake

Characteristics Description

Appearance  Balance
Fruitcakes are placed flat on a cake
tray with small garnishes or
decorations such as diced fruits on
top or along its side.
 Colour
Fruitcakes can have light to dark
brown exteriors, fillings, and
crumbs with other colours due to
the added fruit pieces.
 Contrast
Bright-coloured garnishes can be
placed along the side or on the top
of the cake. The cake must be
placed in the middle of a light-
coloured serving plate.

Consistency Fruitcakes usually have semisolid fillings

and solid and compact crust and crumbs.

Moisture content Fruitcakes have a moisture content that sits

between 15 to 30%.

Shape Fruitcakes are usually round or elongated in

shape.

Taste Fruitcakes usually taste sweet, sour and

tangy.

Texture Fruitcakes are generally soft on the palate

when eaten.

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Characteristics of Contemporary Cakes

 Unicorn cake

Characteristics Description

Appearance  Balance
Unicorn cakes are placed flat in the
middle of a cake tray with garnishes
or decorations on top of it or along
its side.
 Colour
Unicorn cakes, including their
crumbs, decorations, and fillings,
can appear in various colours
depending on the theme.
 Contrast
Bright-coloured or dark-coloured
garnishes or decorations can be
placed on top or along the side of
the frosted cake. The cake must be
placed in the middle of a white cake
tray.

Consistency Unicorn cakes can have semisolid fillings,

solid and compact crumbs, and either firm
or runny decorations or garnishes.

Moisture content Unicorn cakes have a moisture content that

sits between 15 to 30%.

Shape Unicorn cakes are usually round in shape.

Taste Unicorn cakes taste rich, sweet, and tangy.

Texture Unicorn cakes are generally soft and melt in

the mouth when eaten.

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 Drip cake

Characteristics Description

Appearance  Balance
Drip cakes are placed flat in the
middle of a cake tray. Garnishes or
decorations can be placed on top or
along the side of the frosted cake.
 Colour
Drip cakes, including their crumbs,
decorations, and fillings, can
appear in various colours
depending on the cake type.
 Contrast
Bright-coloured or dark-coloured
garnishes or decorations can be
placed on top or along the side of
the frosted cake. The cake must be
placed in the middle of a white cake
tray.

Consistency Drip cakes can have semisolid fillings, solid

and compact crumbs, and either firm or
runny decorations or garnishes.

Moisture content Drip cakes have a moisture content that sits

between 15 to 30%.

Shape Drip cakes are usually round in shape. Other

times, they can assume a doughnut-like or
Bundt shape.

Taste Drip cakes have rich, sweet, and tangy

flavours.

Texture Drip cakes are generally soft and melt in the

mouth when eaten.

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 Novelty cake

Characteristics Description

Appearance  Balance
Novelty cakes are placed flat in the
middle of a cake tray. Garnishes or
decorations can be placed on top or
along the side of the frosted cake.
 Colour
Novelty cakes, including their
crumbs, decorations, and fillings,
can appear in various colours
depending on the cake type.
 Contrast
Bright-coloured or dark-coloured
garnishes or decorations can be
placed on top or along the side of
the frosted cake. The cake must be
placed in the middle of a white or
silver cake tray.

Consistency Novelty cakes can have semisolid fillings,

solid and compact crumbs, and either firm
or runny decorations or garnishes.

Moisture content Novelty cakes have a moisture content that

sits between 15 to 30%.

Shape Novelty cakes are usually round in shape.

Taste Novelty cakes have rich, sweet, and tangy

flavours.

Texture Novelty cakes are generally soft and melt in

the mouth when eaten.

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Characteristics of Classical Pastries

 Kitchener buns

Characteristics Description

Appearance  Balance
Kitchener buns are placed in the
middle of a white serving plate.
Garnishes or decorations can be
placed on or along its side.
 Colour
Kitchener buns have light to dark
brown crust, crumbs, and fillings.
This depends on the food items
added or used (e.g. adding
chocolate can darken the crust).
 Contrast
Bright-coloured to dark-coloured
garnishes or decorations must be
placed on the pastry or along its
side. The entire pastry must be
placed in the middle of a light-
coloured serving plate.

Consistency Kitchener buns can have semisolid fillings,

solid and compact crumbs, and firm
decorations or garnishes.

Moisture content Kitchener buns have a moisture content

that sits between 15 to 30%.

Shape Kitchener buns are usually round in shape.

Taste Kitchener buns are generally sweet.

Texture Kitchener buns are soft on the palate when

consumed.

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 Croissant

Characteristics Description

Appearance  Balance
Croissants are placed in the middle
of a white serving plate. Garnishes
or decorations are placed on or
along its side during service.
 Colour
Croissants can have light-brown to
dark-brown crust and crumbs.
Fillings, however, can appear in
various colours depending on the
croissant type.
 Contrast
Bright-coloured to dark-coloured
garnishes or decorations must be
placed on the plated pastry or along
its side. The croissant must be
placed in the middle of a white
serving plate. Usually, runny
garnishes are placed in a ramekin or
a small sauce cup.

Consistency Croissants can have:

 Solid to semisolid fillings
 Solid and compact crumbs
 Either firm or runny decorations or
garnishes.

Moisture content Croissants have a moisture content that sits

between 15 to 30%.

Shape Croissants are usually crescent-shaped but

can take other shapes as well.

Taste Croissants can either be sweet or savoury.

Texture Croissants are flaky and light when held or

consumed.

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 Macarons

Characteristics Description

Appearance  Balance
Macarons are placed in the middle
of a serving plate with garnishes or
decorations on top or alongside it.
 Colour
Macarons can appear in different
colours, including their exterior,
crumbs and fillings. However, the
colours used should be within the
same colour family.
 Contrast
Bright garnishes or decorations,
such as jimmies, can be placed on
the macarons. These macarons
must be placed in the middle of a
light-coloured serving plate.

Consistency Macarons have semisolid fillings, solid and

compact crumbs, crust, and firm
decorations or garnishes.

Moisture content Macarons have a moisture content that sits

between 15 to 30%.

Shape Macarons are usually round in shape.

Taste Macarons are generally rich and sweet.

Texture Macarons are soft and melt in the mouth

when consumed.

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Characteristics of Contemporary Pastries

 Cruffins

Characteristics Description

Appearance  Balance
On a serving plate, cruffins are
positioned in the centre and are
surrounded by toppings or
decorations, like icing sugar.
 Colour
Cruffins have a golden-brown to
light-brown crust, off-white
crumbs, and bright-coloured
decorations.
 Contrast
Bright-coloured ingredients such as
fruits are placed on top or alongside
it. The cruffin must be placed in the
middle of a light-coloured serving
plate.

Consistency Cruffins usually have:

 Firm and rigid crust
 Compact crumbs
 Semisolid fillings
 Either solid to semisolid garnishes
or decorations

Moisture content Cruffins have a moisture content that sits

between 15 to 30%.

Shape Cruffins usually look cupcake-shaped or

shaped after an umbrella.

Taste Cruffins are generally rich and sweet.

Texture Cruffins are light, flaky, and soft on the

palate when consumed.

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 Cragel

Characteristics Description

Appearance  Balance
Garnishes or decorations, like icing
sugar, are added to the top or sides
of cragels as they are placed in the
centre of a serving plate.
 Colour
Cragels can have a light-brown to
dark-brown crust and crumbs
depending on the bake. Fillings can
appear in different colours
depending on the cragel type.
 Contrast
Bright-coloured ingredients can be
placed on the cragel or along its
side. The cragel must be placed in
the middle of a light-coloured
serving plate.

Consistency Cragels usually have:

 Firm and rigid crust
 Compact crumbs
 Semisolid fillings
 Either solid to semisolid garnishes
or decorations

Moisture content Cragels have a moisture content that sits

between 15 to 30%.

Shape Cragels look like doughnut strip that was

twisted and formed into a circle.

Taste Cragels can either be sweet or savoury.

Texture Cragels can have a smooth or rough crust

but are soft on the palate when consumed.

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 Cronut

Characteristics Description

Appearance  Balance
Cronuts are placed in the middle of
a serving plate with garnishes or
decorations, such as icing sugar, on
top of it or along its side.
 Colour
Cronuts can have a light-brown to
dark-brown crust and crumbs
depending on the bake. Fillings can
appear in different colours
depending on the cronut type.
 Contrast
Bright-coloured ingredients can be
placed on the cronut or along its
side. The cronut must be placed in
the middle of a light-coloured
serving plate.

Consistency Cronuts usually have:

 Firm and rigid crust
 Compact crumbs
 Semisolid fillings
 Either solid to semisolid garnishes
or decorations

Moisture content Cronuts have a moisture content that sits

between 15 to 30%.

Shape Cronuts look like a doughnut from thin

croissant sheets pressed against each other.

Taste Cronuts are generally rich, moist, and

sweet.

Texture Cronuts are flaky, light, and soft on the

palate when consumed.

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Characteristics of Classical Breads

 Bush bread

Characteristics Description

Appearance  Balance
On a serving plate, bush breads are
positioned in the centre and
surrounded by toppings or
decorations.
 Colour
Bush breads have light-brown to
dark-brown crust and crumbs.
 Contrast
Bright-coloured ingredients are
usually placed on the bush bread or
alongside it. The bush bread must
be placed in the middle of a serving
plate.

Consistency Bush breads usually have:

 Firm and rigid crust
 Compact crumbs

Moisture content Bush breads have a moisture content that

sits between 30 to 40%.

Shape Bush breads are irregular in shape.

Taste Bush breads are generally bland.

Texture Bush breads are dry, rough, and chewy on

the palate when consumed.

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 Sourdough

Characteristics Description

Appearance  Balance
Sourdoughs are placed in the
middle of a serving plate with the
garnishes, such as butter spread,
placed alongside the plated
sourdough. The butter spread is
placed in a small sauce cup or
ramekin.
 Colour
Sourdoughs have light-coloured to
brown-coloured crust and crumbs
and bright-coloured garnishes.
 Contrast
Bright-coloured ingredients are
placed on top of it or alongside the
plated sourdough. The sourdough
must be placed in the middle of a
brown serving board.

Consistency Sourdoughs usually have:

 Compact and firm crust and crumbs
 Solid to semisolid decorations or
garnishes, such as chopped greens
and butter spread

Moisture content Sourdoughs have a moisture content that

sits between 15 to 30%.

Shape Sourdoughs are generally round or

elongated in shape.

Taste Sourdoughs generally taste tangy and

yeasty.

Texture Sourdoughs are generally chewy and crispy

when eaten.

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 Rēwena bread

Characteristics Description

Appearance  Balance
Rēwena breads are placed in the
middle of a wooden serving board.
Garnishes or decorations are
placed on top or alongside it.
 Colour
Rēwena breads have light brown to
dark brown crust and crumbs.
 Contrast
Rēwena breads have bright-
coloured ingredients that are
placed on top or alongside the
plated bread. The Rēwena bread
must be placed in the middle of a
brown serving board.

Consistency Rēwena breads have:

 Compact and firm crust and crumbs
 Solid to semisolid decorations or
garnishes, such as chopped greens
and butter spread

Moisture content Rēwena breads have a moisture content of

30 to 40%.

Shape Rēwena breads are round in shape.

Taste Rēwena breads are generally sweet.

Texture Rēwena breads are chewy and crispy on the

palate when consumed.

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Characteristics of Contemporary Breads

 Sourdough brioche

Characteristics Description

Appearance  Balance
A sourdough brioche is placed in
the middle of a white serving plate
with garnishes and decorations on
top or alongside it.
 Colour
A sourdough brioche has a light to
dark-coloured exterior or crust and
off-white to yellowish crumbs.
 Contrast
Bright-coloured ingredients are
either placed on top or alongside
the sourdough brioche plated. The
sourdough brioche must be placed
in the middle of a white serving
plate.

Consistency A sourdough brioche has the following:

 Firm and compact crust and crumbs
 Solid to semisolid decorations or
garnishes, such as glazes

Moisture content A sourdough brioche has a moisture

content that sits between 20 to 50%.

Shape A sourdough brioche is horizontally

oriented, elongated, and has an almost
circular exterior.

Taste A sourdough brioche is generally rich,

sweet, buttery, and creamy.

Texture A sourdough brioche is soft on the palate

and melts in the mouth when consumed.

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 Sweet focaccia

Characteristics Description

Appearance  Balance
Sweet focaccia is placed in the
middle of a wooden serving board.
Garnishes or decorations are
placed on top of the plated
focaccia.
 Colour
Sweet focaccia has a light to dark-
coloured exterior or crust and
crumbs.
 Contrast
Bright-coloured ingredients are
placed on top of the focaccia
plated. The focaccia must be placed
in the middle of a brown-coloured
serving board.

Consistency Sweet focaccia has:

 Firm and compact crumbs and crust
 Solid garnishes or decorations such
as meat pieces and vegetable slices

Moisture content Sweet focaccia has a moisture content that

sits between 30 to 40%.

Shape Sweet focaccia can either be square or

round in shape.

Taste Sweet focaccia is generally sweet and rich.

Texture Sweet focaccia is chewy and crispy on the

palate when consumed.

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 Pretzel bun

Characteristics Description

Appearance  Balance
Pretzel buns are placed in the
middle of a white serving plate with
garnishes or decorations on top or
alongside it.
 Colour
Pretzel buns have dark-coloured
exteriors or crusts and light-
coloured crumbs.
 Contrast
Bright-coloured ingredients can be
placed on top or alongside the
plated pretzel bun. Side garnishes
are placed in a ramekin or small
sauce cup.

Consistency Pretzel buns have the following:

 Firm and compact crumbs and crust
 Solid to semisolid decorations or
garnishes

Moisture content Pretzel buns have a moisture content that

sits between 20 to 50%.

Shape Pretzel buns are round in shape.

Taste Pretzel buns can either be sweet or savoury.

Texture Pretzel buns are chewy on the palate when

consumed.

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1.1.8 How to Confirm Food Production Requirements

Confirming food production requirements apply in various instances in your workplace. The
following can be some of these:

Confirming food production requirements

Directly consulting with a more senior chef about each requirement as

necessary

Discussing with your supervisor if the information must be considered or

not

Asking questions about the information from the standard recipes for
each food item you were assigned to prepare

When preparing baked items, you must carefully follow your workplace recipes. It ensures that
you prepare the ingredients and equipment accurately. As discussed earlier in this subchapter,
food production requirements are things you need to consider. This will apply before preparing
any food, such as baked items. These requirements are notes to judge if a baked item followed
the correct preparation procedures.

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Generally, these consist of the following:

 Ingredients - These pertain to the food items combined to produce various food types.
Under this requirement, here are things you must consider:
o Deadlines
These are when the baked items must be served. These include customer and
venue expectations on food delivery times. For instance, creaming butter and
sugar must not take longer than 2 to 3 minutes or as prescribed by your
workplace. These can also include checking the condition of each ingredient if
they are spoiled or beyond their best-before and use-by date.
o Portion control
This tells you how each ingredient must be divided based on the workplace's
requirements. For instance, focaccia bread can produce 12 servings, so
ingredients must meet the required yield. You will discover this in the next
subchapter.
o Quantities to produce
These will tell you how much of a baked item you must produce. You can ask
or confirm this with your supervisor. If your organisation holds an event, ensure
you note how much cake, pastry, or bread you must bake. Each type of baked
item can be in different varieties, so ensure you confirm this as well.
o Special customer requests
Earlier, you encountered this as part of the food production requirements. In
confirming this, ask your colleague if a customer has special requests
concerning the baked item they ordered or bought.
 Equipment - This pertains to the baking medium and tools you will use to prepare each
baked item. For example, the Lamington cake needs an oven, baking pan, cutleries, and
a food processor to prepare.

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Here are some pointers you can use to confirm food production requirements:

Requirement How to Confirm

 Identify the best ingredient to buy in the market.

 If ingredients are from the pantry, check the expiration
date.
 Always wash and clean ingredients before preparing
Ingredients them for mise en place.
 Cutting is necessary for some ingredients. Be careful of
the specific cuts of some ingredients.
 Get the accurate weight and amount of ingredients to
use.

 Check the recipe that you will be using. Some recipes

may include all the needed processes for the
preparation. It may consist of methods.
Methods  If the recipe does not include methods, check the
process or instructions written in the recipe.
 Carefully base your required methods on the
instructions in the recipe.

 Check the recipe that you will be using. Some recipes

may include all the needed processes for the
preparation. It may consist of the equipment and tools.
 If the recipe does not include the tools needed,
Equipment carefully check the process or instructions.
 Carefully base your tools and equipment on the
instruction in the recipe.
 Check if tools and equipment are clean before using
them in the food preparation.

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Requirement How to Confirm

 Check the number of serving your recipe yields. This

step is applicable if you did not make any recipe
adjustments.
Portion  Suppose there are adjustments in your preparation.
Ensure to adjust the portion together with it.
 A good portion contains all the ingredients, from flour
to meat. Everything must be present.

If these do not suffice, you may consider the following steps as well:
1. Access and review organisational policies and procedures related to confirming each
ingredient.
2. Look into specific provisions concerning the requirements of each food production
matrix. This matrix reveals the requirements of your organisation for each baked item
you sell or produce. An example is how much of each food item should be pre-prepared
before the start of a service period.
3. If still unsure, coordinate with a more senior chef or someone in the workplace with a
similar role.
4. Clarify a requirement that you are still confused about. An example is asking for
clarifications on what to do when dealing with a special customer requirement.

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1.2 Calculate Ingredients of Cakes, Pastries, and Breads

Calculating ingredients is a vital step in any commercial kitchen setting. Calculating is a task where you
must measure each ingredient based on what you require. The amount of each ingredient you must
calculate is stated in the organisational recipes for each cake, pastry, or bread. This is also outlined in
the food production requirements you encountered in the previous subchapter. As previously
discussed, ingredients are food items combined to make specific food types.
When preparing cakes, pastries, or breads, it is important to get the exact measurement for each
ingredient. Undermeasuring or overmeasuring can lead to the wastage of resources in your kitchen.
Undermeasuring means that you add less of the required amount for each ingredient. On the other
hand, overmeasuring means adding more than the required amount for each ingredient. Both
overmeasuring and undermeasuring can happen when you prepare the mise en place for each
ingredient. As previously discussed, mise en place means to 'put into place.' Doing mise en place also
lets you prepare, measure, and weigh ingredients based on their recipes. So, if you think you are
undermeasuring or overmeasuring ingredients, you must act on this immediately. Not doing so can
impact the quality of the baked item.
Generally, this can lead to the following effects:
 The baked item may lack desired flavours.
 The baked item may look unappetising.
 The baked item may be taken out uncooked.
 The baked item may not be at its optimum and consumable quality.
Additionally, the following are considerations you must take note of when calculating ingredients:

When there is a need to meet the required number of portions

When there is a need to change portion sizes (i.e. batch sizes)

When there is a need to use or maximise available kitchen equipment

To determine the right ingredient amounts, you need to use the statistical tool called the conversion
factor. A conversion factor is a number that will let you determine how much of an ingredient you
must get to produce the portions you need. You must be mindful of the following steps:
1. Find the yield of a standard recipe. Yield is the number of portions a recipe can produce when
followed.
2. Identify the yield you need or require. You can confirm this with your supervisor.
3. Divide the required yield (step 2) by the recipe yield (step 1).
To help you understand this concept a bit better, review the recipe for a pecan pie on the next page.

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Standard Recipe Card for Pecan Pie

Recipe no. 16 Portion Size 1 slice

Timeframe 1 hour Yield 8 slices

Equipment/Utensils Food processor, rolling pin, pie dish, saucepan

Ingredients Quantity Unit

For the pastry

Flour 170 g

Sugar 50 g

Salt 3 g

Unsalted cold butter 226 g

Ice water 59 mL

For the filling

Butter 57 g

Dark corn syrup 237 mL

Maple syrup 59 mL

Brown sugar 43 g

Medium-sized eggs 3

Pecan nuts 128 g

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Standard Recipe Card for Pecan Pie

Method/Procedure

For the pastry

1. Combine flour, sugar, and salt and pulse to combine. Add butter and ice water in intervals
and press ‘pulse’ in the processor to combine these.

2. Empty onto the workbench and work the mixture together to make a pastry. Cover in cling
wrap and refrigerate for 20 minutes.

3. Roll pie pastry out and put into pie dish and mould to fit.

4. Top with baking paper and beads to form the pie crust and bake this in the oven at 220 °C
for 15 minutes.

For the filling

1. Add butter, brown sugar, corn syrup, and maple syrup to a saucepan. Whisk up while
heating until combined. Take this out and allow it to cool.

2. Gradually add eggs to the butter mixture. Add chopped pecan nuts to the above mixture.

3. Pour the mixture into the pie base.

4. Decorate this with pecan nuts and place in the oven to bake at 180 °C for 10 minutes.

Serving Instructions

Serve with whipped cream

Further Reading
Access the links below to know more about pecan pie recipes
Meringue-topped Pecan Custard Pie
Honey Glaze Pecan Topping

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Multimedia
Access the following video about the pecan
pie recipe.
Pecan Pie Recipe

Given the recipe, you can tell that this yields eight slices when followed well. In a commercial kitchen
setting, slices can also mean portion sizes. However, you must confirm if this can apply to various
organisational recipes.
Now, assume you need at least 14 slices of pecan pie to serve at a catering event. Using the conversion
factor formula, you can calculate the adjustment for each ingredient by referring to the following
table:

Required Yield Original Yield Computation Adjustment

14 servings Eight servings or 14 ÷ 8 1.75

portion sizes

Your conversion factor will be the figure or number you will get in the ‘Adjustment’ column. Next, you
must multiply each ingredient quantity from the recipe by the conversion factor. The resulting product
will be your new ingredient amount. You need to note this to produce the desired slices or portion
sizes, for that matter. If some resulting products or figures are in decimals, ensure to round this off to
the nearest whole number.

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For this instance, the adjusted recipe will look like this.

Pecan Pie

Original Recipe Adjusted Recipe

Serving Eight servings 14 servings

170 g flour 298 g flour

50 g sugar 88 g sugar
3 g salt 5 g salt
226 g unsalted cold butter 396 g unsalted cold butter
59 mL ice water 103 mL ice water

Ingredients 57 g butter 100 g butter

237 mL dark corn syrup 415 mL dark corn syrup
59 mL maple syrup 103 mL maple syrup
43 g brown sugar 75 g brown sugar
3 eggs 5 eggs
128 g pecan nuts 224 g pecan nuts

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The following is a case study of a junior cook in The Continent Hotel tasked to prepare brioche bread:

Case Study: Baking Buttery Brioche

Krishna is a junior cook at The Continent Hotel. He was tasked to produce a French brioche good
for 50 servings. He knows that one portion equals one serving, so he must prepare 50 portions.
According to their organisational recipe, a standard French brioche can produce 24 servings. Using
the conversion factor formula, Krishna arrives at the following adjustment figure. He considers this
the conversion factor he must multiply by the standard recipe amount for each ingredient.

Required Yield Original Yield Computation Adjustment

50 servings 24 servings or 50 ÷ 24 2.08

portion sizes

Given this, he took note of the following ingredients.

 14 g dry yeast
 80 mL warm water
 55 g caster sugar
 600 g plain flour
 6 g fine salt
 5 eggs
 250 g butter
 17 g sugar

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Using the conversion factor, he took note of the adjusted ingredient amounts to produce the
required portions.

French Brioche

Original Recipe Adjusted Recipe

Serving 24 servings 50 servings

14 g dry yeast 29 g dry yeast

80 mL warm water 166 mL warm water
55 g caster sugar 114 g caster sugar
600 g plain flour 1.25 kg plain flour
Ingredients
6 g fine salt 12 g fine salt
5 eggs 10 eggs
250 g butter 520 g butter
17 g sugar 35 g sugar

After determining this, he prepares the ingredients and equipment he will use to produce the
brioche.

Multimedia
Access the following video about converting
ingredient amounts in the recipes.
Recipe Conversions

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1.3 Identify and Select Ingredients of Cakes, Pastries, and Breads From Stores According to
Requirements
You have already encountered the different types of ingredients in Subchapter 1.1. These also include
their corresponding culinary terms and trade names. Ingredients are part of the food preparation
requirements. However, when dealing with ingredients, you must comply with the following
requirements:

Information Stock rotation

Quality Freshness Seasonality
from the recipe requirements

 Information from the recipe

Each organisational recipe outlines the ingredients you require. Often, organisations specify
the brand, variety, or kind of ingredient you must gather and prepare. This rounds up the need
to identify which ingredient is suitable for the baked dish you must produce.
For example, there are a lot of compressed yeast brands in stores. Most kitchen staff assigned
to purchasing ingredients must regularly update their supervisor. This is to ensure that each
ingredient's brand, quantity, or variety is met. Not doing so may affect the organisation’s
allocated budget placed on ingredients. This can lead to wastage or decreased profitability.
You will encounter both concepts later in this Resource.
 Quality
Quality refers to the present status of the product. You must check if an ingredient has signs
of spoilage or damage. You can also check for the following:
o Nutrients present in the nutritional facts section of a product
For example, most bread flours contain high amounts of protein to maintain the
structure of bread items produced.
o Allergen information that may be present in a product
For example, commercial milk products contain allergens derived from other products
such as soy.
o Food items used to produce the product
For example, bread flours are mainly produced from milled hard spring wheat.
o Processes or treatments used to produce the product
For example, commercial milk products may be pasteurised.

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 Freshness
Freshness is the state of the product being recently produced. You can inspect for freshness
based on a product’s manufacture date, use-by date, and best-before date. It is considered
fresh if the product’s manufacture date is still within its shelf life. You must back this
observation with the information from its use-by date and best-before date.
Check with your organisational procedures for restocking ingredients with no labels. There
can be information in them about the shelf life of ingredients. Shelf life is when the product
or ingredient can still be used to prepare baked dishes.
For example, eggs can have a shelf life of 3 to 5 weeks. Then, from a store, you must look for
eggs that were not manufactured at least three weeks ago. You must base this on the date of
the intended purchase or visit from the store. You can take note of the following:

Remember
Most stores practise First In, First Out (FIFO). They usually place products that were restocked
first on the front of the shelf so they can be bought first. You must look at the back of the
shelf to look for newly shelved products. This can help you ensure that the products you will
purchase are fresh.

However, there are cases where you may not purchase products from stores anymore. Other
organisations may have a purchasing officer assigned. They are in charge of securing and
restocking ingredients. This action of restocking happens before and after the service period.
 Seasonality
Seasonality refers to the period when each ingredient is most available. Most season-
dependent ingredients are produce or fruits. This is also closely related to the concept of
availability. This refers to the presence of stocks of each ingredient.
Also, if a food item or ingredient is in season, they are usually cheaper. This is because the
ingredients are abundant and available for purchase. The following are some of the seasonal
produce:

Produce Seasons when each produce is most available

Apples Autumn

Bananas Spring, summer, autumn, and winter

Blackberries Summer

Blueberries Summer

Lemons Spring, autumn, and winter

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Produce Seasons when each produce is most available

Oranges (Valencia) Summer

Oranges (Navel) Spring, winter

Raspberries Summer

Strawberries Summer

 Stock rotation requirements

Stock rotation requirements are some considerations that you must be mindful of when:
o Accessing or using stock
o Restocking food items
o Monitoring stock.
Stock rotation involves moving products or ingredients to the front of the shelf. This usually
happens to ingredients that are near their use-by or best-before dates. This maximises profits
and minimises financial losses caused by unusable ingredients. At the same time, you also
reduce waste generated in the kitchen.
Stock rotation requirements often relate to stock control. Stock control is when organisations
keep track of the ingredients or food items. In some cases, this is also referred to as stock
management. This system ensures that commercial kitchens do not fall short of ingredients,
especially in a rigid work setting. When stock rotates in a workplace, this means that stock
moves in and out of the storage area. Kitchens have various systems in place to make this as
efficient as possible. These systems are the following:

First In, First-Out (FIFO) First Expired, First-Out (FEFO)

o First In, First-Out (FIFO)

FIFO involves using the older ingredients
first. These ingredients are usually those
that do not have use-by dates. An
example of these includes fresh fruits.
However, you must remember to check
each ingredient for signs of spoilage,
damage, and other irregularities. Finding
one may tell you that this must be
disposed of already.

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This also includes the food items in containers that were half-used during the
preparation of baked items. For instance, you must use the opened box of active dry
yeast before opening another. This ensures that the shelf life and quality of the
unused ones remain at their optimal level. At the same time, the used ingredients will
still be serviceable by the time these are used to produce food items.
o First Expired, First-Out (FEFO)
FEFO is a system where you must look into the use-by or best-before dates of a
commercial ingredient. This system also ensures that you use the ingredients before
they expire. Commercial ingredients are food items that have been processed and
repackaged. These are usually items you see that are arranged on supermarket
shelves. Examples of commercial ingredients are the following:
• Canned goods such as canned fruits
• Packaged flour

• Wrapped butter
To help you get a deeper understanding of this concept, the following are some of the
indicators that will tell if:

The ingredients are still fresh

The ingredients are still in good condition and

quality

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Indicators of Freshness and Quality of Stocked Ingredients

As you previously encountered, you must check ingredients to see if they can be used to prepare baked items. The following table outlines the ingredients
and their corresponding good and bad indicators. Indicators tell you about the status of an ingredient based on freshness and quality.

Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Using unopened milk  Using unopened milk  This has a thin,  This has a rancid
within 10 days from within 10 days from smooth liquid smell.
the date of purchase the date of purchase texture.
 This is yellowish in
or restock or restock
 This is white in colour.
Milk  Using opened milk  Using opened milk colour.
 This has an acidic
within three days beyond three days
 This has a sweet and and sour taste.
from the date it was from the date it was
creamy flavour.
opened opened  This has a lumpy
texture.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Having consistent  Using eggs beyond  This has a smooth  This smells sulfuric.
eggshell colour five weeks from the shell.
 The yolk is flat and
throughout date of purchase or
 The yolk is generally pale with blood
restocking
 Having neutral odour small, round, bright spots.
 Having watery and yellow, or orange.
 Having a yolk that is  Egg white is runny.
thin egg whites and
dark yellow when  The egg yolk must
yolk  There is
cracked stay compact even
discolouration.
when the egg is
 Having egg whites
cracked.  Shell is dirty,
that are transparent
cracked, or has
and colourless  The egg white must
cracks.
Eggs be consistently
 Having thick and
smooth and stretchy.  This tastes sulfuric or
compact egg whites
metallic.
and yolk  The egg white is gel-
like and clear.  The shell feels slimy.
 Uncracked egg
sinking to the  The shell is clean and  The egg will float or
bottom of a consistently oval. stand on end in a
container filled with glass of water.
 This has sweet,
water
creamy and buttery
flavours. Most of the
time, it should taste
fairly bland.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Using unopened  Using unopened  This has a silken,  The smell is sour.
cream within 1 to 3 cream beyond three creamy texture.
 This looks curdled -
weeks from the date weeks from the date
 This appears glossy the liquid contains
of purchase or of purchase or
and white. lumps.
restock restocking
Cream  This has sweet, rich,  This tastes sour.
 Using opened cream  Using opened cream
and fatty flavours.
within 5 to 7 days beyond seven days  This has a lumpy
from the date of from the date of texture.
purchase or purchase or
restocking restocking

 Having consistent  Using flour beyond  This has a smooth,  This smells sour and
white, yellowish to eight months from powder-like and fine musty.
off-white colour the date of purchase texture, consistent
 This looks infected
when checked from or restocking flour pieces.
with pests, or the
its container
 Feeling grainy or  This is powdery colour has changed.
Flour  Having neutral and lumpy white.
 This tastes sour,
grass-like odours
 This tastes neutral. bitter, or any other
 Feeling soft even uncommon flour
when compressed flavours.
 This feels clumpy or
wet.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Sugar has an  Using sugar from an  This has a granular  This smells rancid as
indefinite shelf life, exposed or unsealed texture. it has absorbed other
so freshness is container odours.
 This appears to have
ensured so long it is
 This lies beyond its white crystals.  This looks clumpy
stored in a clean,
use-by date. from moisture
Sugar tightly sealed  This is sweet in
buildup. It also has
container.  Sugar does not go flavour.
bugs in it.
off, but you must use
this within 18-24  This feels rock-hard.
months to ensure it
is at its finest quality.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Vanilla has an  Using vanilla from an  The texture is supple  This smells
indefinite shelf life, exposed or unsealed and moist. diminished.
so freshness is container
 This appears dark,  This looks dried out
ensured so long it is
brown and oily. and mouldy.
Vanilla stored in a clean,
tightly sealed  This has sweet and  This has a diminished
container. smokey flavours. taste.
 This feels hard and
brittle.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Having consistent  Using butter beyond  The texture is  This smells sour,
yellow colour from six months from the smooth, firm, and rancid, and cheesy
inside and out date of purchase or solid when cold and
 This looks
restocking soft at room
 Having a cheese-like discoloured or
temperature.
and malty odour  Feeling sticky when mouldy.
held  This stays in shape
 Having a smooth and  The surface is lumpy.
even when taken out
compact surface
of the packaging or  This tastes sour.
container.  This feels soft or
Butter remains separated
 This has a smooth
exterior and is even when placed in
consistent from one the fridge.
end to the other.
 This appears to be
yellow.
 This has creamy,
sweet, and rich
flavours.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Using unopened  Using unopened  This has a creamy,  This has a strong and
cheese within six cheese beyond six pliable, soft, and pungent rotten
months from the months from the crumbly texture. smell.
date of purchase or date of purchase or
 This appears to be  This appears to have
restocking. restocking.
Processed cheese pale yellow to deep visible greyish-to-
 Using opened cheese  Using opened cheese yellow. dark spots on the
within 1 to 4 weeks beyond four weeks surface.
from the date of from the date of
purchase or purchase or
restocking. restocking.

 Using unopened  Using unopened  This has a smooth  This has a strong
gelatine within two gelatine beyond two and springy texture. odour.
weeks from the date weeks from the date
 This appears to be  This looks watery or
of purchase or of purchase or
clear. mouldy.
restocking. restocking.
Gelatine  This is odourless.  This has changes in
 Using opened  Using opened
consistency due to
gelatine within 10 gelatine beyond 10
exposure to
days from the date days from the date
moisture.
of purchase or of purchase or
restocking. restocking.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Using unopened  Using unopened  This has a silky  This smells too sweet
chocolate within two chocolate beyond texture and generally or vanilla-like.
years from the date two years from the melts in your mouth.
 This smells like the
of purchase or date of purchase or
 This appears to be ingredients it has
restocking. restocking.
smooth, brown, and absorbed.
 Using opened  Using opened glossy.
 This appears to have
chocolate within 6 to chocolate beyond
Chocolate  This tastes sweet a grey film and
8 months from the eight months from
with a hint of bitter shows bubbles and
date of purchase or the date of purchase
flavours. discolouration.
restocking. or restocking.
 This tastes oily and
rancid.
 This feels rough and
grainy.

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Freshness Indicators Quality Indicators

Ingredients
Good Bad Good Bad

 Using unopened  Using unopened  This has a fruit-like  Yeast is inactive

yeast within two yeast beyond two fragrance and when it does not
years from the date years from the date sulfuric smell. produce bubbles
of purchase or of purchase or when mixed with
 Yeast is still bubbly
restocking. restocking. wet ingredients.
Yeast when mixed with
 Using opened yeast  Using opened yeast warm water and
within 4 to 6 months beyond six months sugar.
from the date of from the date of
purchase or purchase or
restocking. restocking.

 Using meat within 3  Using meat beyond  This has a metallic  The meat smells sour
to 5 days from the five days from the taste. and bad.
date of purchase or date of purchase or
 This springs back  This appears to have
restocking. restocking.
when it is slightly visible signs of grey
pressed. spots on the flesh.
Meat
 Most meat items will
have a bright pink
(e.g. loin steak) to
deep rose colour
(e.g. cured hams).

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Date Codes and Rotation of Ingredients

Date codes are a combination of alphanumeric characters that tell you about the shelf life of a food
item. This will tell you how long an ingredient must be kept before its quality declines, making it unsafe
for consumption.
Here are two types of date codes you usually see in commercial ingredients:
 Use-By Date
Products marked with a use-by date must be used before the date lapses. After that, the food
may no longer be safe for consumption even though it looks and smells fine.
The contents of a use-by date include:
o The words ‘Use By’
o Use-by date
o Reference where the date is located on the label if the use-by date is not located next
to the words ‘Use By’
These foods include most perishable supplies such as:

Dairy (milk, cream Meat (ham or Vegetables and Fresh fish (fish
cheese, or butter) chicken) fruits fillet or salmon)

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 Best-Before Date
Best-before dates tell you when a food item may be consumed at its optimum level. This does
not mean the ingredient is unsafe for consumption, but it may no longer be at its highest
quality if it goes beyond that date.
The content of a best-before date includes:
o The words ‘Best Before’
o Best-before date
o Reference where the date is located on the label if the best before date is not located
next to the words ‘Best Before’
Some food items that are marked with the best-before date are the ones that usually last
longer.
Examples of these include the following:

Frozen goods
(sausages or Canned foods Sugar Flour
hotdogs)

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Given the date codes discussed earlier, it is also your task to ensure that ingredients undergo rotation.
This rotation relies on the date codes that reveal the shelf life of each ingredient stored in your
workplace.
The contents of rotation labels include:
 Name of the food or drink
 List of ingredients and allergens (if applicable)
 Date prepared or opened
 Use-by date or best-before date
The following are the ingredients and their usual rotation period in the kitchen:

Ingredients Rotation Periods

Bread and bakery items  In the pantry: 2-3 days

 Milk: 5-7 days

 Soft Cheese: 1-2 weeks
 Hard Cheese
o Unopened: 2-4 months
o Opened: 3-6 weeks
Dairy products  Butter
o Unopened: 1 month
o Opened: 2 weeks
 Cream
o Unopened: 7-10 days
o Opened: 5-7 days

 Sugar: indefinite, but brown sugar is best within two years.

 Tea
Dry goods
o Unprepared: 6-12 months
o Prepared: 3-5 days

 Fresh: 3-4 weeks

 Cooked (hard-boiled)
Eggs
o Unpeeled: 7 days
o Peeled: 5 days

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Ingredients Rotation Periods

 Pasta:
o Dry pasta: 1-2 years
o Fresh pasta: 4-5 days
o Cooked pasta: 7 days
Farinaceous products  Grains
o Uncooked: White rice (4-5 years), Brown rice (6-8
months)
o Cooked: 4-5 days (refrigerated)
 Potatoes: 3-5 weeks

 Fruit: 8-10 months

Frozen goods
 Vegetables: 8-10 months

 Ground: 2-3 years

Herbs and Spices
 Dried: 2-3 years

 Beef and Pork

o Uncooked: 1-2 days
o Cooked: 7-10 days
 Canned
Meat o Unopened: 2-5 years
o Opened: 7-10 days
 Deli Meat
o Unopened: 5-6 days
o Opened: 5-6 days

Poultry  Chicken and Turkey: 1-2 days

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Ingredients Rotation Periods

 Clams: 7-10 days

 Crab
o Uncooked: 12 hours
Seafood o Cooked: 2-4 days
 Fish: 1-2 days
 Shrimp: 1-2 days
 Mussels: 3-5 days

 Artichokes: 1-4 days

 Asparagus: 5-7 days
 Broccoli: 7-14 days
 Cabbage: 1-2 days
 Carrots: 4-5 weeks
 Cauliflower: 7-21 days
 Celery: 3-4 weeks
 Corn: 5-7 days
 Cucumber: 1 week
 Eggplant: 4-5 days
Vegetables
 Garlic: 3-6 months
 Green beans: 5-7 days
 Lemongrass: 1-2 days
 Kale: 1-2 weeks
 Lettuce: 7-10 days
 Mushroom
o Fresh: 7-10 days
o Dried: 2-3 years
 Onions: 4-6 weeks
 Scallions: 1-2 days

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Ingredients Rotation Periods

 Pepper:
o Green: 2-3 weeks
o Red and Orange: 1-2 weeks
o Cut peppers: 1-3 days
 Pickles: 1-2 years
Vegetables
 Pumpkin
o Unopened: 2-3 months
o Opened: 2-3 days
 Spinach: 5-7 days
 Zucchini: 3-5 days

From the table you reviewed, each ingredient or food item has a varying shelf life. Ensure to familiarise
yourself with this information from the rotation labels and date codes. This will help you make
effective and valuable decisions in the kitchen.

Further Reading
You can read more about date codes by accessing the link below.
Use-by and best-before dates

Identifying and Selecting Ingredients of Cakes, Pastries, and Breads From Stores
In a commercial kitchen, restocking ingredients is usually done by reaching suppliers. Suppliers are
personnel or business that deliver goods and services to another. However, there are situations at
work where you must directly buy the ingredients in stores.
Following this, here are the steps that may help you secure ingredients from your local store:
1. Review information from organisational recipes.
These recipes contain the ingredients and quantity of each that you need to prepare the baked
dishes.
2. Check the following for the ingredients in your workplace.
 Quality of each ingredient - You must look for surface spots, damage, or spoilage in
each product or ingredient. You must also inspect the produce for plumpness.

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 Freshness of each ingredient - Look into the use-by and best-before dates of each
ingredient. This will reveal if the product or ingredient can still be used in baked
dishes.
 Stock rotation periods of each ingredient - You must review your workplace
procedures on stock rotation. This can contain information about the corresponding
periods each ingredient can stay in storage.
3. Take note of the ingredients that need restocking and their corresponding quantities.
Some commercial kitchens have preferred brands they use to prepare foods. You must also
note ingredients that are expired, diminished, or have signs of damage or spoilage.
4. Secure a purchase order form if needed.
Organisations require staff to inform their supervisor about the ingredients that need
restocking. They must seek approval first before they go to the store. This form must contain
the information that must be restocked from step 3.
5. When purchasing from stores, look into the information on the label of each ingredient.
Look into the freshness of each ingredient by referring to a product’s use-by and best-before
dates. This ensures that the product is of its optimum quality when used to prepare baked
dishes. Ensure to buy your organisation’s preferred brand for each ingredient.
6. For produce, check for the following aspects of quality:

Appearance Smell

The following are examples for each:

 For appearance, an apple must not have dark spots on its surface.
 For smell, meat items must have a metallic-like smell that indicates it is fresh and safe
for consumption.
Take note that appearance may also apply to packaged ingredients. For example, once a
cheese packaging has dents or erased prints, it is best to look for another variety of the same
brand and product.
7. Across the selection of ingredients, follow your workplace procedures religiously.
These include workplace documents for restocking and purchasing ingredients. For example,
you must abide by the stock rotation requirements when purchasing meats. You must get
packaged meats to ensure quality is not compromised. This will apply when transporting this
to your organisation’s storage area.
There may also be specific information that can guide you when looking for ingredients in your
local store.

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Notes

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Key Points: Chapter 1

• You can directly consult a more senior chef to confirm food production requirements.
• Standardised recipes are workplace documents that contain information about a food item.

• When calculating ingredients, you must consider using the conversion factor formula.
• A conversion factor is a number that will let you determine how much of an ingredient you
must get to produce the portions you need.
• To identify the ingredients of cakes, pastries, and breads, you must review the
organisational recipes.

• Follow your workplace procedures when selecting ingredients from stores.

Learning Checkpoint
Now that you have finished this chapter, let’s do some learning exercises.
Get your Learning Activity Booklet provided with this Learner Resource. Complete
the learning activities for this chapter.
For guidance and additional instructions on these activities, talk to your
trainer/assessor.

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Chapter 2: Prepare and Use Equipment to Produce Cakes,

Pastries and Breads

In the previous chapter, you learnt about preparing ingredients you will use to bake cakes, pastries,
and breads. This chapter will teach you how to select equipment to prepare your baked items.
Selecting equipment is the next vital step when preparing to produce a baked item. You must gather
the equipment you need. You can do this by reviewing your organisational recipes. When you consider
the available equipment in your workplace, it sharpens the decisions you take. For instance, your
workplace does not have a shelving tray for choux pastries. Realising this, you decided to seek advice
from your supervisor. You can then recommend the equipment you think your workplace is lacking.
After selecting the equipment, you can access these as you prepare to bake cakes, pastries, or breads.
When using kitchen equipment, you must be careful since this can pose hazards to your safety. This
can then risk your overall well-being in the commercial kitchen.
In summary, these are the concepts you will learn in this chapter:
 Selecting equipment type and size suitable to production requirements
 Safely assembling and ensuring cleanliness of equipment before use
 Using equipment safely and hygienically according to manufacturer instructions

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2.1 Select Equipment Type and Size Suitable to Production Requirements

As you encountered in Subchapter 1.1, food production requirements are those you need to consider
in baking. These span from customer requirements to the type of baked item you will prepare.
Equipment is the tool or medium you use to prepare food items. This is also part of food preparation
requirements. When looking for appropriate equipment, you must base different equipment sizes on
food preparation needs. You select equipment to improve efficiency, reduce wastage, and ensure
safety. These are vital in food production.
Additionally, selecting the appropriate equipment ensures the consistency of baked items prepared.
It also ensures the quality and maintains the optimum condition of products and other ingredients.
Before preparing each item, you must first identify the specific equipment and quantity. Preparing a
lot of equipment, even the ones you do not need, may hamper your food preparation process.
Here are the common types of kitchen equipment:

Cookware and Bakeware •These are used for cooking food items.

Cutleries •These include knives, forks, and spoons.

Crockeries •These include bowls, plates, and cups.

The following are the sizes of equipment in a commercial kitchen:

Fixtures Large equipment Small equipment

 Fixtures
Fixtures are appliances or equipment that are secured shut in the kitchen. This leaves them
unmovable on the kitchen grounds.
Examples of fixtures include:

Fixtures Image

Commercial-grade workbenches
These refer to tables where batters, doughs, and other
baked items are usually prepared. This fixture must ensure
an area of about 1.5 metres per person. Most of your usual
preparations will be done on the kitchen countertop, so
make sure you clean or sanitise the surface.

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Fixtures Image

Sink
Like other food-safe equipment, most commercial sinks are
usually made from stainless steel. Ideally, this must have at
least two compartments to maximise tasks and ensure food
preparation safety. For example, one compartment can be
used for cleaning equipment, while the other can be used
for preparing food items.
Sinks have deep compartments that accommodate large
pots. Some sinks have heaters to sanitise or specialised
hoses to deep clean equipment.

Designated storage area for dry goods and perishables

Your organisation must have a separate area for dry food
items and perishables. These items do not need refrigerated
storage units like cooking oil, flour, salt, and sugar. Packaged
food items that do need refrigeration after opening are
stored here. The area typically has shelves to maximise
space and ensure food is kept off the floor.

Storage facilities
Storage facilities offer two types of equipment inside. These
are shelving racks and trays. Shelving racks are mountable
parts that are arranged vertically from the floor. Trays are
storage containers where food items are usually placed in.
These containers come in different sizes and have different
features, such as material or special lids. Most food
containers have measurements to help approximate
quantity. They are also stackable for ease of storage.

 Large equipment
Large equipment is a set of appliances that are heavy when lifted and need precaution when
you plan to use them. These are usually powered by electricity due to circuits and embedded
automated functions.
Large equipment has functions and features you must learn before using them. There are
organisational documents that can help you out. Ensure that you figure this out by seeking
help from your supervisor or other staff.

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Examples of large equipment include the following:

Large Equipment Image

Mixers
The function of a mixer is to combine ingredients before
baking. They are used to make dough for baked items like
bread or cakes.
Some features of industrial mixers are their size and
attachments. The mixers are large enough to contain
enough ingredients to make large batches of baked goods.
Whisks are used for mixtures that incorporate air, such as
meringue and whipped egg whites.
Flat beaters are used for heavy mixtures, such as creamed
butter or creamy frosting.
Dough hooks are used to combine even heavier doughs, like
bread or pizza dough.
Types of mixers include planetary mixers and food
processors.

Industrial food processors

Food processors are essential equipment in the kitchen that
chops, dices, grates, mixes, kneads, and slices food quickly.
It is more efficient than doing the tasks manually. For
instance, kneading the dough with your hands may take 30
minutes. With the processor, it may cut your kneading time
by 15 minutes.

Ovens
Ovens are used for a variety of cooking techniques, such as
baking. Commercial ovens are different from ones you
might use at home. They can achieve very high
temperatures and are large enough to cook several batches
or trays at once. They are also more durable and safer to
use for longer periods.

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Large Equipment Image

Commercial refrigeration facilities

Refrigeration facilities are used to keep food items cold to
prevent them from spoiling. The shelves in these facilities
are used to store more items.
There are different options for refrigeration facilities. A
standard stand-alone refrigerator can be used within a
kitchen. There may also be coolrooms or walk-in units for
larger storage space.
Use the shelving in refrigeration facilities to separate food
items. Food should be stored in elevated areas.
Refrigeration facilities feature a freezer and a cool room or
fridge.

Microwaves
The function of a microwave is to reheat previously cooked
food items. This includes melting or heating butter, fats, or
chocolate.
Industrial microwaves have different features from
residential microwaves since they do not use a turntable.
They heat food using a system that distributes heat more
evenly.

Gas, electric, or induction stovetops

Stovetops are used for cooking food in pots and pans. They
heat pots and pans from below. The main feature of a
stovetop is the heating element. Stovetops may use gas
(flame), electricity, or induction heat. Ideally, a commercial
establishment would have two stovetops per person to
ensure efficiency.

 Small equipment
This refers to handheld kitchen equipment or tools. Small equipment is usually light and can
be moved around the kitchen. Since some equipment is used multiple times, you must clean
and sanitise this often to prevent contamination.
Other small equipment requires you to plug them in before you can use them. Practise
precaution when interacting with this equipment.

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Examples of small equipment include the following:

Small Equipment Image

Baking sheets
Baking sheets go by many terms. Some kitchens refer to
these as sheet pans or baking trays. These are usually made
from metal that secures shaped batters or doughs. These
sheets are placed inside the oven for food items to cook
well.

Beaters or hand mixers

These are electric handheld tools used for mixing or
beating. They have two removable beaters and can be set
at variable speeds. Some mixers have whisk attachments.

Cake tins and moulds

These are metal containers in which you bake the cakes.
Usually, the container holds the desired shape for each
cake.
These may be in the following types:
 Fixed base
This forms the cake into a range of shapes of your
choosing. For instance, some cake tins are heart-
shaped, aside from the usual round ones.
 Loose bottom
This is useful when you are working with cakes that
are baked tight in a mould. You can pop the bottom
part off to slide the cake out.
 Muffin tins
This is a mould in which muffins or cupcakes are
baked. These have small and round compartments
where you can pour the batter in. Then, you can
place the mould in the oven to cook the batter.

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Small Equipment Image

Pie pans
These are shallow pans with gritted edges. These are ideal
for making crusted pies.

Containers for hot and cold food

Containers are used to store prepared ingredients like
sliced fruits or vegetables. They must be able to withstand
wide ranges of temperature so that they can be stored in a
refrigerator or hold freshly cooked food.
Containers come in different sizes and are made of different
materials. They should be made of food-grade material and
have lids that ensure the containers are airtight. Clear food
containers also have measurements to help approximate
quantity. They are also stackable for ease of storage.

Cutting boards
These durable boards provide a clean and safe surface to
slice or chop ingredients. It is important to use cutting
boards that do not slip and can resist chipping from
knifework. These must also be colour-coded based on
current culinary standards.
Colour-coded cutting boards are used to separate food
items to avoid cross-contamination.

Graters
These are used to grate foods such as cheese or solid
butter. These often have four different edges to produce
fine or coarse versions of a food item.

Pastry cutters
These are used to cut the pastry into the desired shapes.
For instance, you can use a pastry cutter to produce éclair
squares.

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Small Equipment Image

Moulds and shapes

These are tools in the kitchen used to shape, cut, or mould
batters and doughs.

Knives
These are kitchen tools used to cut ingredients. They are
usually sharp so ensure you take caution when using these.
The following are knives used in preparing cakes, pastries,
and breads:
 Cake knives
These are used to cut and serve cakes. Some cake
knives have serrated edges to hold slices well.
 Palette knives
These are used to spread the frosting evenly on top
of a cake.
You can use the knife's back or straight edge to
smooth the frosting or icing on the baked cake.

Piping bags and attachments

These are cone-shaped bags made from food-safe
materials. These are used to pipe semi-solid food such as
frosting or icing. These are usually fitted with piping tips to
produce shaped frostings or icings.

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Small Equipment Image

Measuring tools
These are tools or equipment used to approximate the
number of ingredients or food items. You can either
measure or weigh ingredients.
Some of the measuring tools used in baking are the
following:
 Measuring jugs
These are used to measure precise amounts of wet
ingredients. Usually, you can measure liquids in
cups, millilitres, or litres.
 Measuring spoons
These are used to measure precise amounts of dry
ingredients. Measuring spoons usually come in
different measurements.
 Portion control scoops
These tools allow you to measure ingredients
precisely through an adjustable feature in the tool.

Proofers
These confined areas maximise proofing or rising of dough
by keeping it warm and humid. In some kitchens, these are
referred to as proofing ovens or proofing cabinets.

Saucepans
These are used in cooking at low temperatures. These are
ideal for making sauces and cooking vegetables.

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Small Equipment Image

Sauce pots
These are used for stews, soups, and sauces.

Stock pots
These are used for stocks, soups, and pasta. These are also
used for vegetables and meats in large amounts.

Fry pans
These usually have flat bottoms. These are used for frying
or searing.

Sauté pans
These have straight sides and are about 4 to 6 inches tall.
These are used for sautéing, deglazing, and stir-frying.

Scales
Kitchen scales measure exact amounts of food items,
ingredients, or portions. They help you follow a
standardised recipe since measuring by weight is more
precise than using cups and spoons. Kitchen scales can be
analogue or digital. Commercial scales must be able to
handle heavier weights.

Mixing bowls
These are used for combining ingredients. These bowls may
be made from glass or stainless steel.

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Small Equipment Image

Silicon mats
These are used to prevent doughs or batters from sticking
to the baking pan or sheet. Commercial kitchens refer to
these as silicone baking mats.

Service-ware
These are kitchen tools you use when serving baked items.
These include the following:
 Crockeries
These are tableware or dishware in which food is
served.
 Cutleries and serving utensils
Customers use these during dining or while eating
baked items. Cutleries include spoons, forks, and
knives. The servers typically give them in the dining
area.
 Serving tongs
These are used for picking up and holding food or
ingredient. Tongs can be made from silicone or
stainless steel.

Spatulas
These flat and flexible tools are used to mix, spread, and lift
baked items. Spatulas can be wooden or made from
silicone or metal.

Ladles
These are deep and circular tools. These are used for soups
and stews.

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Small Equipment Image

Whisks
These are tools with thin metal strips converging to an area.
These are designed to add air and mix liquids and batters.

Wire cooling racks

These allow air to circulate through baked items freshly
taken out of the oven. These prevent them from getting
soggy as they enter the cooling process.

Selecting Equipment Type and Size

When selecting equipment, considering its type and size, there are things you must remember. You
can perform the following steps to select the equipment you need:

Review the corresponding recipes to determine the equipment you need.

Refer to the ingredient amounts to see if you need industrial equipment or if its counterpart may
suffice.

You must also refer to the yield of the recipe. For instance, a cake recipe tells you that you need
to beat three egg whites to a stiff peak. From this, you can just use a handheld mixer rather than
operating the industrial-sized one.

Take note of the other equipment you will need during preparation.

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Case Study: Selecting Equipment to Bake Sponge Cake

Sophia is a kitchen staff at La Bellissima restaurant. Today, she is assigned to bake basic sponge
cakes. To prepare the cake, she reviewed their organisational recipe. She carefully took note of the
following equipment:

Quantity Equipment

2 20 cm round cake tins

1 Sifter

5 Baking paper

Commercial oven

1 Spatula

Wire rack

1 Piping bag

Upon taking note of this, she reviewed the recipe yield and confirmed the number of cakes she
must bake to her supervisor.
She found out that she only needs to produce five sponge cakes. She then decides to use the smaller
oven that can accommodate the cake batters she will produce.

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2.2 Safely Assemble and Ensure Cleanliness of Equipment Before Use

In the previous subchapter, you learnt about the different baking equipment. You also encountered
the types and sizes of this equipment. To recap, these are the three sizes of equipment:

Fixtures Large equipment Small equipment

When you use kitchen equipment, you must ensure that it is safe and clean. This needs to be sanitised,
especially after each use, to minimise contamination of the baked items you produce. You must look
into each piece of equipment for food scraps, grease, or fat streaks.
As you finish inspecting your equipment, look into how each piece of equipment must be prepared.
There are some types of kitchen equipment that need assembly. However, during that process, you
must follow prescribed practices to ensure that any hazards or risks are addressed. If you fail to place
safety measures before and during food preparation, this may harm the food you are preparing.

Safe operational practices are procedures at work that help minimise or eliminate food and safety
hazards. When you assemble or put together parts of the equipment, you must be aware of the steps
you must take. For example, wear latex gloves beforehand if you are attaching an appropriate
attachment to a food mixer.

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Here is a list of standard operating procedures in terms of preparation:

 Equipment such as the mixer and meat mincer must have interlocked guards.
 There must be written instructions on how to disassemble large and dangerous equipment.
The kitchen must also provide safe personal protective equipment such as cut-resistant
gloves.
 You must observe proper handling measures when dealing with hot food items during
preparation or disposal.
 There must be written instructions on safe knife handling in the kitchen.
 Fire extinguishers are available for every possible equipment need. There are also specific fire
extinguishers for different equipment.
 Emergency gas shut-off must be present inside the kitchen.
Additionally, the following are some guidelines for assembling equipment before
doing food preparation:
 Never use any machine you have not been trained to use.

 Pull the plug or turn the switch off before cleaning or adjusting any
machine.

 Check if all switches are turned off before plugging them into the outlet.

 Do not start a mixer until the bowl is locked in place and the attachments are securely
fastened.

 Never start a machine until you are sure all parts are properly placed. If a machine operates
with gears, check the gear position.

 Before repairing or cleaning any machine, you must be aware of the lock-out procedures.
Lock-out procedures must be posted by management near each machine.

 Always follow the manufacturer instructions and recommendations when using electrical
power equipment.

 Do not wear rings, a wristwatch, or a tie when operating electrical power equipment.

Ensuring Cleanliness of Equipment Before Use

Practising cleanliness in a commercial kitchen is standard practice. This spans to the use of equipment
in the kitchen. Cleanliness is the state of something being free from dirt or bacteria. Having clean
equipment minimises the case of food poisoning that may harm you, the customers, and the
organisation. As someone who prepares the food, safety must be your priority.

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The following are operational safety practices in equipment cleanliness:

Ensure equipment is properly cleaned and sanitised.

Avoid unnecessarily touching parts of equipment during assembly.

Regularly wipe down equipment to prevent the build-up of dirt and grease.

Use personal protective equipment (PPE) when handling and using cleaning chemicals.

As mentioned in the previous graphics, one of the operational practices for cleanliness is to ensure
that equipment is properly sanitised and clean.
The following are characteristics to take note of to ensure the cleanliness of equipment:

There are no food scraps and other matters present in any equipment.

There is no grease or greasy feeling in any tools and equipment that you will use.

Equipment is drip-dried or dried using single-use towels.

Equipment is not dried using towels that have been used multiple times.

Equipment is sanitised using the correct sanitiser.

There should be no presence of detergent left on washed tools and equipment.

All detachable parts of equipment should be washed, sanitised, and dried separately.

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Safe Operational Practices When Using Equipment

You must familiarise yourself with different kitchen equipment and its functions and features.

Function •Specific purpose or use of the equipment

Feature •Specific part of the equipment used to complete a specific function

For example, the function of a digital scale is to weigh items. One feature of the digital scale is the tare button that resets the displayed weight to zero. This
helps in calculating precise amounts of ingredients.
The following table outlines the safe operational practices for the equipment commonly used in baking. You encountered some of these in the previous
subchapter.
Safety operational practices are guidelines to prevent any harm, injury, or accidents from happening to oneself, others, and the organisation’s properties or
resources. These must happen while they are using or operating the equipment.

Equipment Function Features Safe Operational Practices

Commercial-grade This is a surface used to prepare  Food or equipment  Make sure surfaces are clean.
workbench ingredients needed to produce cabinets
 Report any signs of rusting or damage to
baked items and other dishes.
 Electrical outlets your head chef or supervisor.
 Integrated sink  Follow mise en place to ensure your work
surface is organised.

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Equipment Function Features Safe Operational Practices

Oven Ovens are used for cooking or  Stove igniter  Do not leave food cooking in the oven
baking prepared dough or batter unattended.
 Burner
by heating the air around them
 Keep the oven clean by removing grease
once placed inside.  Temperature knob
and splatters, as these can catch fire.
 Unplug the oven at the end of every shift.
 Preheat the oven for at least 5 minutes to
check that it is operational and can reach
the desired temperature.

Stand mixer Stand mixers are used to fully  Dough hook attachment  Keep hands outside the machine when it is
combine the dry and wet on.
 Safety net
ingredients added to the
 Make sure the attachments are secure
equipment to create a mixture.  Barrel
before switching the mixer on.
 Unplug when not in use or after shift.
 Be sure not to get any liquid in the plug.
 Report any damage to your head chef or
supervisor.

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Equipment Function Features Safe Operational Practices

Food processor Food processors cut ingredients  Pulse controls  Keep hands outside the machine when it is
into various forms using different on.
 Feed tube
disc and blade attachments.
 Make sure the blade attachments are
 Workbowl
secure before switching the mixer on.
 Unplug when not in use or after shift.
 Be sure not to get any liquid in the plug.
 Report any damage to your head chef or
supervisor.

Gas, electric, or induction Stove tops are used for cooking  Stove igniter  Keep flammable materials away to avoid
stovetops food items or dishes by applying catching fire.
 Burner
heat from the equipment to the
 Clean stovetops and surfaces. Make sure to
pots or pans containing the food to  Temperature knob
wipe off grease, oils, or fats, as these can
be cooked.
catch fire.
 Turn off the gas when not in use. Make sure
to unplug electric stoves or grills.
 Keep your hands off when using these, as
the surfaces are hot, and you can burn your
hands.

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Equipment Function Features Safe Operational Practices

Microwave A microwave oven is used to  Control panel  Do not put any metal inside the microwave.
reheat previously cooked food
 Metal mesh window  Use microwave-safe containers.
items, which includes melting or
heating butter or chocolate.  Oven cavity  Use protective gear such as mittens when
getting hot things from the microwave.

Refrigeration facilities These are used to keep food items  Freezer  Wipe all the spills on the floor to avoid
cold to prevent contamination or slipping.
 Food shelves
spoilage.
 Report signs of rusting or damage on the
 Temperature control
shelves to your head chef or supervisor.
 Check the containers for any damage or
leakage.
 Check the unit’s thermometer to ensure
food is stored at appropriate temperatures.

Designated area for dry This is used to store food items  Food shelves  Check the containers for any damage or
goods and perishables that do not need refrigeration at leakage.
 Food cabinets
room temperature.
 Check the shelves for signs of rusting or
 Walk-in areas
damage to your head chef or supervisor.

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Equipment Function Features Safe Operational Practices

Sink This is used to remove debris from  Drain  Check the temperature of the water when
or clean equipment or food items in use. Some sinks have both cold and hot
 Sink cavities or
using flowing water. water.
compartments
 Faucet lever  Check sinks for any leakage.

Scales Scales are used to measure exact  Tare button

 Weigh only what your scale can handle.
amounts of food items,
 Weighing platform Some small kitchen scales can only weigh
ingredients, or portions.
smaller materials.
 Control panel

Assorted pots and pans These are used for cooking stocks,  Handle  Pots and pans made of different metals
soups, sauces, and pasta. These are have different considerations when
 Lid
also used for cooking vegetables cleaning.
and meats in large amounts.  Pot cavity
 Check with food safety standards, policies,
or your supervisor for specific procedures.

Containers for hot and These are used to store prepared  Handle  Do not overfill containers.
cold food ingredients like sliced fruits and
 Lid  Check containers for damage or leakage
vegetables.
 Container cavity and report to your head chef or supervisor.

Cutting boards These are used to slice or chop  Handle  Wash cutting boards before and after every
ingredients. use.
 Cutting surface
 Use different cutting boards for raw food
and ready-to-eat food.

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Equipment Function Features Safe Operational Practices

Knives These are used to cut ingredients  Blade  Keep the blade away from your fingers.
when preparing dishes.
 Handle  Wash the blade after each use if you are
 Finger guard going to cut something else.

Crockeries These are tableware or dishware in  Plate border  Lift plates from a stack instead of sliding
which food is served. them.
 Plate centre
 Hold plates firmly to avoid dropping them.
 Plate cheek
 Do not use cracked plates; report the
damage to your head chef or supervisor.

Cutleries These are utensils used during  Cutlery handle  Hold cutlery by their handles and keep
dining or while eating baked items sharp points away from yourself and
 Cutlery neck
and other dishes. others.
 Prongs
 Remove cutlery with rust or other damage,
and report to your head chef or supervisor.

Tongs These are used for picking up and  Grip

holding food or ingredient.  Keep the tips away from your body.
 Pincers
 Do not use any tongs with rust or damage.
 Ring-pull locking system

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2.3 Use Equipment Safely and Hygienically According to Manufacturer Instructions

Kitchens are full of various equipment aimed at helping with food production. Depending on the
kitchen and who it caters for, you will be using a selection of large and small equipment. Tasks are the
bases of how you select and use the equipment. You must check the equipment to ensure correct
assembly. This also ensures the equipment is in the proper working order before use. Kitchen workers
need adequate training to operate a piece of equipment. This is to prevent any potential hazards from
occurring. Potential incidents can occur if inexperienced or untrained staff use kitchen equipment.
Information regarding equipment usage and its features and benefits can be sourced by accessing any
one of the following:

Standard
Manufacturer Maintenance Maintenance
operating Senior chefs
instructions logs manuals
procedures

 Manufacturer instructions are informative guides coupled with the equipment purchased.
These are vital when confirming food production requirements. You must check if each piece
of equipment is functional. Also, referring to these instructions lessens risks. This minimises
any accidents that may occur in the workplace.
This discussion will mainly focus on manufacturer instructions.
 Standard operating procedures contain the steps you must follow when operating the
equipment. These are similar to the content of the manufacturer instructions but
organisation-specific.
 Senior chefs exude authority in a commercial kitchen environment. Senior chefs have been
working in the industry for a long time. Their collective experiences make them
knowledgeable about the work. When you need someone to walk you through operating the
equipment, you can go to them for assistance.
 Maintenance logs are workplace documents that outline the number of times when each
piece of equipment had maintenance checks. This applies mostly to large equipment in the
kitchen. Since most have integrated systems, performing periodic maintenance checks is a
must.
 Maintenance manuals are informative guides that outline the steps when doing maintenance
checks. For example, when performing maintenance checks on the oven, you must wear
safety gloves first based on your organisation. In some cases, these are already included with
the equipment when it was purchased. Other organisations opt for external services to ensure
the checks are complete.

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Case Study: Following Manufacturer Instructions

Mike is a junior chef at La Bellissima hotel. Today, his task is to clean the oven. To perform the task
well, he reviewed the equipment’s manufacturer instructions.
According to the document, Mike must follow these steps:
1. Check if the oven is switched off and cooled down.
2. Take out the oven shelves and wire racks inside the oven.
3. Use a damp towel soaked in a mild cleaning solution when wiping the oven’s surface.
4. Carefully wipe the oven’s interior with a damp towel.
5. Use a dry towel to wipe any traces of bubbles and grime when rinsing the cleaning
detergent off.
From these, Mike now knows how to clean the oven. He also sought assistance from his colleague
to perform the task so they could finish on time.

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2.3.1 Use of Equipment Safely

Equipment safety is applying safe procedures to operate a piece of equipment. Standards
emphasise this to avoid injuries, accidents, and death. When using any equipment, you must
follow the safety procedures from the manufacturer instructions. This is important since this
lessens any risks that may cause accidents in the kitchen. You can also review your
organisation’s standard operating procedures to approach this task better.
Here are general safe equipment practices according to manufacturer instructions:
 Seek trained personnel before operating any unfamiliar equipment in the kitchen.
 Always wear personal protective equipment (PPE), especially for equipment that risks
personnel and food safety.
 Ensure that equipment with sharp parts has guard locks.
 Two or more personnel must lift big equipment that needs handling or lifting.
 Switch off and unplug equipment before cleaning, assembling, or disassembling.
 Only use the recommended cleaning agents for it.
 Follow a specific sterilisation rule for each particular piece of equipment.

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The following are specific safe equipment practices according to manufacturer instructions:

Equipment Safety Practices

 Ensure they are located at waist level or within easy reach to

avoid lifting hot equipment while working.

Cookware and  Always have a buddy to lift heavy soup pots or kettles.
bakeware  Use oven mitts when doing oven work.
 Equipment run by electricity should be away from any water
source

 Ensure you know the proper handling and use of knives

before having them for food preparation.
 Always use sharp knives. Dull blades may cause more
Cutleries
accidents.
 Always choose the most appropriate knife and blade for the
preparation.

 Use wheeled platforms in moving heavy bowls.

Crockeries
 Seek help when lifting and putting down mixing bowls.

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2.3.2 Use of Equipment Hygienically

Equipment hygiene keeps your equipment and utensils away from bacteria and other things
that might cause bigger problems. Clean and sanitise food preparation equipment, even when
you are using it.
It is important to follow food safety practices for kitchen equipment at all times. The following
are general hygienic equipment practices according to manufacturer instructions:
 Perform proper hand washing techniques before touching any equipment.
 Ensure that you wear proper kitchen clothing before going inside or starting your work
in the kitchen.
 Always wash down benchtops before commencing any food preparation.
 Use air-dried towels or single-use towels to clean kitchen counters before food
preparation.
 Use properly diluted cleaning agents. If it is too strong, it may damage the equipment.
If it is too weak, it may not be effective.
 Use dedicated cleaning cloths for sanitising equipment surfaces.
 Use separate storage or containers regularly and ensure they are clean and dry before
use.
 Sanitise the sinks using chemical sanitiser or boiling water.

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The following are specific hygienic equipment practices according to manufacturer instructions:

Equipment Hygienic Practices

 Wash used pots or pans before using them to prepare

another baked dish.
 Avoid using a metal spatula on a metal pan to minimise
Cookware and surface scratching. Any scratches may likely contaminate
bakeware food prepared using them.
 Use running water when cleaning used cookware or
bakeware instead of stale water, as this may already be
contaminated.

 Place cleaned cutleries over hot steam or water to ensure

these are clean before use.
 Store cutleries in their proper storage cabinets to avoid air
Cutleries
impurities from getting stuck on the cutleries.
 Thoroughly wash the areas of each piece of cutlery before
and after use.

 To ensure cleanliness, do not put out cleaned bowls from

storage if they will not be used.
Crockeries
 Wipe each bowl or plate using a dry, clean towel before use.
 If possible, cover the bowls using appropriate lids.

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The following is a case study on using equipment safely and hygienically:

Case Study: Safe and Hygienic Equipment Usage

Laura is a junior chef at La Bellissima restaurant. Today, she was tasked to choose the
equipment she needed to produce a puff pastry. While doing so, she must identify how she
will use each piece of equipment safely and hygienically.
Given this, she must perform the following:
 Measuring cups - She needs to wash, dry, and sanitise these first.
 Oven - She needs to use mittens when using the oven. She also needs to ensure the
oven is frequently maintained clean and is safely plugged in to avoid problems.
 Baking sheets - She needs to wash, dry, and sanitise before using. Ensure that she
uses mittens to handle these in and out of the oven.
 Mixing bowl - She needs to wash, dry, and sanitise before using.
 Hand or stand mixer - She needs to ensure that the mixer is frequently maintained
clean. She also needs to check the safety guards of the mixer to prevent accidents.
 Spatula - She needs to wash, dry, and sanitise before using.
 Spoon - She needs to wash, dry, and sanitise before using.
 Tongs - She needs to wash, dry, and sanitise before using.
 Paring knife - She needs to wash, dry, and sanitise before using. She must avoid using
other knives, especially knives used for meat. This is to avoid contamination.
After doing this, she proceeded to sort and assemble the ingredients for the puff pastry she
must prepare.

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Multimedia
Here is a video on how to use an oven safely.
Access the link below to watch it.
Oven Safety Lesson

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Notes

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Key Points: Chapter 2

• The sizes of equipment in a commercial kitchen include:
o Fixtures
o Large equipment
o Small equipment
• In selecting equipment type and size, review the organisational recipe.

• Safe operational practices are procedures at work that help minimise or eliminate food and
safety hazards.
• When assembling equipment, you must never use machines you were not trained to use.
• To use equipment safely, always wear personal protective equipment (PPE).
• To use equipment hygienically, always practise proper hand washing techniques.

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Chapter 3: Portion and Prepare Ingredients of Cakes, Pastries

and Breads

The previous chapter discussed how to select equipment size and type and how to use them safely
and hygienically. In this chapter, you will enter the pre-production stage of baking. This includes the
following:
 Sorting and assembling ingredients based on food production sequencing
 Weighing and measuring wet and dry ingredients
 Preparing yeast-based dough based on standard recipes
 Minimising waste to maximise profitability of cakes, pastries, and breads produced
You have already encountered the term portion control in Subchapter 1.1. In general, however,
portion involves cutting or dividing ingredients based on desired amounts. This is a usual practice to
ensure that you follow organisational standards related to portioning.
Earlier, you have learnt about portion control scoops that help approximate the amount you need for
each ingredient. As you portion ingredients, you create batch sizes for each baked item. For example,
identify how many grams of sugar you need in one cookie dough. These are only some of the questions
you must reflect on. Doing this can help you create your needed portions as accurately as possible.

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3.1 Sort and Assemble Ingredients Based on Food Production Sequencing

Having everything in its place allows for more efficient and effective food production. This is the
ultimate aim of production sequencing. Production sequencing is a task where you arrange the things
you need based on the order of their usage. In food production, this is an essential or crucial task. This
is because, during every preparation of any baked dish, you must always observe this.
Food production sequencing may be sourced from:
 Organisational recipes
 Assigned tasks and instructions from a more senior chef
 Mise en place list
You can tell that food production sequencing went well if it possesses the following:
 Required equipment or tools are prepared on kitchen countertops or workbenches.
 Ingredients are arranged based on the order of their use.
 Ingredients are weighed and portioned well.
 Preparation and cooking times are considered and taken note of. These include the cooling
period for baked items that need one.
Sorting and assembling are things to consider practising. Sorting allows you to check if your ingredients
are still suitable for use. This is closely related to mise en place. In Subchapter 1.1, you have
encountered mise en place requirements. Some of these requirements include the following:

Ingredients needed for the baked item Equipment needed to prepare the baked item

The following are some ways to sort ingredients:

 Check if the ingredients are free from any visible signs of spots or damage. There may be
ingredients such as fruits, vegetables, and solid fats (i.e. butter) that are no longer good for
consumption or serving.
 Look for the presence of moulds. There also might be ingredients that are either too ripe or
too unripe. It is your chance to take them out and ensure that your ingredients are good in
quality.
 Check if dry goods are still good and grainy. Hardened or clumped dry ingredients such as flour
must not be used during the preparation of baked items. There may be a chance that
incorporating that ingredient can affect the quality of the baked item.
 Check for unusual or unpleasant smells or tastes. This best indicates that the ingredients are
of bad quality already.

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On the other hand, assembling puts all your ingredients in an organised process. Putting them in
separate bowls or containers makes preparing each baked item well. Since you organised everything,
all you must do is mix these ingredients as instructed. The following are other notes on how to
assemble ingredients:
 Wash, pat dry, and slice your ingredients as needed.
 Prepare the liquid ingredients stored in containers for measurement and weighing. Put them
on one side of the counter.
 Prepare the dry ingredients and allocate an area for them on the counter. Group them as
needed.
In some cases, there are specific procedures when grouping ingredients. These are the following:
1. Access all required ingredients to prepare a baked item based on the recipe.
2. Place the accessed ingredients on your workstation.
3. Arrange ingredients in the order of their usage.
4. Identify which ingredients require further preparation. For instance, chocolate bars must be
heated in a microwave to turn into melted chocolate syrup.

Food Safety Practices When Handling Ingredients and Food Items

Before handling ingredients and other food items, you must take note of the following requirements:

Being clean and careful Washing hands properly

 Being clean and careful

This includes the following:
o Washing and drying hands thoroughly
o Preventing hair, clothing, jewellery, or phone from touching or making contact with
food or surfaces
o Avoiding making contact with ready-to-eat food with bare hands
o Wearing clean clothing and aprons
o Avoiding eating, spitting, smoking, sneezing, blowing, or coughing over food or
surfaces that touch food
 Washing hands properly
This includes following the following steps:
1. Using the designated sink for hand washing

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2. Wetting hands under warm running water

3. Lathering hands with soap
This includes scrubbing fingers, palms, wrists, the back of the hands, and under the
nails for 15 seconds.
4. Rinsing hands under warm running water
5. Turning off the tap while wearing gloves or using a paper towel
6. Drying hands well using a single-use towel
If you are not feeling well, here are some steps you can take:
 Inform your supervisor about your health condition.
 Do not handle food to avoid possible contamination.
 Resume work after receiving medical clearance.

Remember
If you are unwell with a contagious disease, you are legally obligated not to attend
work. To resume work, you must obtain a medical clearance before you are allowed
to handle and prepare food.

Based on Health and hygiene for food handlers, used under CC BY 3.0 AU. © Food Standards Australia New
Zealand

Case Study: Sorting and Assembling Ingredients of Puff Pastry

Janet is a kitchen staff at La Bellissima restaurant. Today, she was assigned to bake a puff pastry.
Based on their organisation, Janet must prepare the ingredients she needs for the dish. She must
place the ingredients in the order of use based on the recipe. She must also sort dry and wet
ingredients.
She performed the following when preparing the ingredients of the puff pastry:
1. Janet placed the plain flour, salt, and unsalted butter on one side.
2. She placed the lard and iced water on the opposite side.
3. Janet arranged the dry ingredients based on the order of their usage. She placed flour first,
then salt, and lastly, butter.
4. For the wet ingredients, she placed lard first and then iced water last.
This made Janet’s work much easier. She then proceeded to prepare the puff pastry.

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3.2 Weigh and Measure Wet and Dry Ingredients

When it comes to baking, the task of measuring
and weighing plays a vital role. Being accurate in
your ingredient measurements contributes to
the success of a recipe. You must consider your
workplace recipes when measuring and
weighing the ingredients of cakes, pastries, and
breads. As previously discussed, organisational
recipes contain information you need to prepare
baked items. After preparing and sorting your
ingredients, your next task is to measure and
weigh them. The following are the
corresponding definitions for each concept:
 Measuring is used to determine how an ingredient takes up a space or an area. This is usually
more efficient to use in small ingredient amounts.
 Weighing is used to determine how heavy an ingredient is. This is usually more efficient to use
in large ingredient amounts.
In baking, you often deal with wet and dry ingredients. You can refer to the following sections that
tackle each type of ingredient and how to weigh and measure them.

3.2.1 Weighing and Measuring Wet Ingredients

Wet ingredients are food items that contain moisture and are typically runny. Examples of these
include milk and eggs.
In weighing wet ingredients, you must use a food scale. You must set this in grams. You can
perform the following when weighing wet ingredients:
1. Place a liquid measuring jug on the weighing platform. Liquid measuring jugs are usually
taller than dry measuring cups.
2. Zero out the scale. This requires you to press the tare button on the scale. This button
will help you calculate the weight of the jug and subtract this from the overall
measurement.
3. Carefully pour the ingredient into the jug. This will avoid spillage throughout the task.
4. Keep your focus on the display. This is to ensure that you get the desired measure based
on the recipe.

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In measuring wet ingredients, you can use a measuring jug. The unit of measurement usually
associated with this includes millilitres. You can perform the following when measuring wet
ingredients:
1. Lay a liquid measuring jug flat on the kitchen
countertop.
2. Carefully pour the ingredient into the jug.
3. Keep the desired measure at eye level. This will
ensure that you get an accurate measurement
across.

3.2.2 Weighing and Measuring Dry Ingredients

Dry ingredients are food items that do not contain water or moisture. Examples of these include
sugar and flour.
In weighing dry ingredients, you must use a food scale. This must be in grams. You can perform
the following when weighing dry ingredients:
1. Place a clean bowl on the weighing platform.
2. Zero out the scale. You must press the tare button to calculate the weight of the bowl
and subtract this from the overall measurement.
3. Carefully scoop the ingredient into the bowl.
4. Keep your focus on the display to ensure you achieve an accurate measurement.
In measuring dry ingredients, you must use dry measuring cups or spoons. The unit of
measurement usually associated with this includes teaspoons or cups. You can perform the
following when measuring dry ingredients:
1. Use the measuring cup or spoon to scoop dry ingredients from their containers. You
can also dip the measuring cup or spoon into the container.
2. Level the excess ingredient off. You can run the back of a knife across the measuring
cup or spoon. Ensure that the ingredient is filled to the brim before doing so.
3. Transfer the measured dry ingredient to a separate bowl.

Remember
When measuring dry ingredients by volume, you must be aware of the ingredient’s
compressibility. This refers to the ability of an ingredient to be compressed against
a container. Using this in baked items will result in inconsistency across all baked
dishes. So, when dealing with a similar scenario, you can check if you can measure
by weight instead.

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The following table shows the common unit of measurements referred to when preparing baked
items:

Type of Measurement Unit Symbol

gram g
Mass
kilogram kg

millilitre mL
Volume
litre L

Temperature Celcius °C

Case Study: Weighing and Measuring Pecan Pie Ingredients

Mike is a junior chef at La Bellissima restaurant. Today, his task is to prepare one pecan pie.
According to their recipe, this will yield one pecan pie when prepared. Following this, Mike did not
need to calculate ingredient amounts anymore. Additionally, the following are the ingredients and
their respective amounts from the recipe:
 170 g flour
 50 g sugar
 3 g salt
 226 g unsalted cold butter
 59 mL ice water
 57 g butter
 237 mL dark corn syrup
 59 mL maple syrup
 43 g brown sugar
 3 medium-sized eggs
 128 g pecan nuts
He took note of these ingredients closely. After that, he took out the measuring jugs, bowls,
cutleries, and the food scale. He also drew out the ingredients as specified in the recipe. Once
accessed, he sorted and assembled the dry ingredients on one side of his workstation and then
placed the wet ingredients on the other.

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Mike then proceeded to weigh the dry ingredients first. He used the scale and individual bowls for
each ingredient during the task. He also used the tare function on the scale for each weighing
instance to get an accurate measurement throughout. He started to weigh each dry ingredient in
the order they were placed in the recipe. Given this, he performed the following tasks:
1. He placed the bowl on the weighing platform.
2. He scooped each ingredient into its respective bowl.
3. While scooping the ingredient into the bowl, he closely watched the display to ensure
measurements adhered to his needed amount.
After going over each dry ingredient, he proceeded to measure the wet ingredients. During this
task, he used individual jugs for each ingredient. He started to weigh each wet ingredient in the
order they were placed in the recipe. Given this, he performed the following tasks:
1. He poured each ingredient into each measuring jug.
2. While pouring carefully, he kept the target measuring line at eye level.
When he finished going over each wet ingredient, he set this aside. He then cleared his table of
used and unused ingredients and equipment. He also stored the ingredient containers used.

Multimedia
Watch the video below to learn about the
steps in measuring wet and dry ingredients.
How to Measure Wet and Dry Ingredients -
Kitchen Conundrums with Thomas
Joseph

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3.3 Prepare Yeast-Based Dough Based on Standard Recipes

Yeast is important in baking, especially in baking breads and pastries. Cakes do not usually benefit
from yeast since the batter does not work well with it. Batters do not usually hold air and often
incorporate sour or bitter notes to the cake when baked.
You might want to seek advice from your supervisor if a recipe calls for cake yeast. Even as the term
implies, this must not be used for cakes. Cake yeast is a perishable type of yeast used to leaven bread
doughs. This contains yeast cells compressed into one rectangular bar, similar to the shape of butter.
Since this has a short shelf life, various commercial kitchens opt for active dry yeast, which has a longer
shelf life.
Bread doughs, on the one hand, use a lot of flour. As you know, flour has gluten which yeast prefers.
Mixing the yeast into the dough mixture consumes the sugars and turns this into carbon dioxide, a
chemical gas. This results in the dough getting aerated in the process, which expands the dough after
a certain period.
The conditions required when preparing yeast-based doughs include the following:

Ideal consistency Ideal shape

Most recipes will tell you what kneaded doughs look or are shaped like. For instance, when kneading
brioche dough, you must firmly massage the dough on a marble countertop. You must use the palm
of your hands to ensure you produce a smooth and non-sticky dough. To achieve it, you must carefully
slap the dough onto the countertop, scoop it back up, and repeat as necessary. You must do this in a
cycle until you get the consistency you need.

3.3.1 Basic Aspects of Yeast Fermentation

To understand yeast fermentation, you must go back to basics. All living things eat and consume
food. At the same time, they also release waste items or by-products that their system does not
need anymore.
This is the science behind yeast fermentation. Yeast fermentation is when yeast cells slowly
consume or eat the sugars in the flour. Their by-product, carbon dioxide, expands the dough.
Other metabolites or gases are also released. This creates the distinctive aroma and taste of
bread, like a stale beer.
Unlike the fast leavening effect of baking soda, yeast fermentation takes time. This is why you
must leave the kneaded dough in a huge mixing bowl to allow the yeast cells to consume the
flour used. This ultimately creates the structure you require based on the type of bread.

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The form of food fermentation that applies to breads is lactic acid fermentation. This is where
glucose and other metabolites are converted into lactic acid. This produces the unique and
characteristic taste and aroma of some food products. An example of a food item that
undergoes this fermentation is sourdough bread.

Common Yeast Types in Food Fermentation

The following are some of the most common yeast types used in commercial kitchens:

Fresh yeast Active dry yeast or instant yeast

 Fresh yeast
This is a type of yeast that has a short shelf life. If your workplace has this yeast, consider
using this immediately. Because of its high moisture content and compressed look, this
may likely be spoilt in a matter of days. An example of this includes cake yeast.
 Active dry yeast or instant yeast
This type of yeast has a longer shelf life than fresh yeast. When added to the dough
mixture, this makes it airy and light. Active dry yeast must be rehydrated by mixing it
into the water first. Instant yeast does not need that since this is granulated prior to
packaging. This makes it fast-acting, contributing to the rapid rise of bread doughs.

Stages of Yeast Fermentation

The following are the stages of yeast fermentation that occurs in breads:
1. Preferment
Preferment is a stage where the dough starter is usually prepared in advance. This
happens even before the bread is produced. During this stage, the yeast is added to the
mixture of water and flour. This allows it to maximise gluten consumption within six to
16 hours from the time the preferment was made.
2. First fermentation
During this stage, the preferments are added to the rest of the dough during
production. The yeast in the preferments enters the lag phase. This is where they
continually consume the gluten and the added dough composition.
3. Second fermentation
This is a stage where the dough is getting punched or manually handled. The yeast in
this stage enters the metabolic phase. This is where the yeast cells multiply
exponentially to populate or cover the rest of the dough mixture.

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4. Proofing
This is a stage where the processed dough is transferred to a proofing cabinet. The
dough enters the final rising phase before it is even baked during this stage. The yeast
cells in this stage already populated the dough mixture, producing gases. This causes
the dough to leaven in the process.
5. Baking
Baking is a stage where the dough is placed in a preheated oven. This allows heat to
transfer to the dough and cook this inside out. The yeast dies as temperature rises
within and outside the dough in this stage.

3.3.2 Dough Development Processes

Now that you have learnt the basics of yeast
fermentation, you must recognise how doughs are
developed. In making bread or pastry doughs, the
following are the processes dough mixtures
undergo:
1. Bulk fermentation and folding
This is where you need to mix flour, yeast, and water for about one hour to a day, based
on the recipe. Once the dough leavens, form this into one large mass before portioning
and shaping this into loaves. Gradually knead the formed dough. While in the kneading
process, a gradual fermentation occurs since the gluten is taking structure.
2. Dividing and pre-shaping
This is where the dough is divided into smaller portions using your hands. After that,
you must knead them well. Pre-shaping does not include the use of moulds or tins in
this stage. Then, manually shape the dough to structure the dough and prepare it for
final shaping.
3. Bench rest
The portioned dough is placed in a container and tight shut to allow the dough to rise
and leaven. After this, leave the dough for 30 minutes to an hour to form the gluten.
This will leaven the dough in the process. Then, carefully remove the container’s cover
to prevent the dough from sinking due to exposure to humidity.
4. Final shaping
This is where you must prepare the moulds or tins you will use. You must also carefully
place the portioned dough on the equipment. Then, perform the final portions using a
dough cutter if needed.

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5. Final proofing
This is where you must place the portioned dough in a proofing cabinet to allow its final
rise. After that, you must take out the proofed dough from the cabinet. Finally, you
must also transfer the proofed dough to the baking sheets for cooking. Ensure you are
not over-proofing since this can make the bread noticeably sour when consumed.
For instance, you must not allow longer proofing times in a pie crust since you want a
compressed crust. In loaf-type breads such as focaccia, this is particularly practised to
ensure these are light but still have structure.

3.3.3 Preparing Yeast-Based Dough

In preparing yeast-based doughs, you must take note of the following:
1. Review the organisational recipe to identify the ingredients and steps to prepare the
dough.
2. Access ingredients commonly used to prepare the dough. These can include the
following:

Yeast

Salt

Water

Eggs

Flour

Butter

Sugar

3. Combine ingredients as specified in the recipe.

4. If stated, knead the dough mixture under a prescribed period to achieve a gluten
structure.
5. Leave the dough in a covered area or container to allow for fermenting and rising of the
dough.

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6. Knead the dough as many times as possible to achieve the desired consistency and
shape.
7. Portion the kneaded dough in the desired shape by using moulds or cutters.

Multimedia
Watch the video below to learn how to knead
dough.
How to Knead Dough

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3.4 Minimise Waste to Maximise Profitability of Cakes, Pastries, and Breads Produced
When preparing baked items, ensure that you follow each recipe step carefully. Not doing so can cause
spillage or incorrect portioning of batters and doughs. This can affect the desired quantity and quality
of baked items produced. You already encountered quality in Subchapter 1.3. To recap, this refers to
the present status of a product.
For example, if you keep spilling flour when producing cakes, this will loosen the cake structure. This
will not rise or look plump when baked. Another example is when you are mixing cake batters too
briskly, portions of it can spill out of the bowl. This can reduce the number of cakes you produce, given
that you are producing the same cake sizes.
Any instances of spillage or incorrect portioning
can eventually affect profitability. Profitability is
the ability of a product to generate profit.
Following your workplace practices religiously
when preparing baked items can lessen the
waste you produce. Having less waste means
you maximise the ingredients in the baked
items being prepared. This will then result in
maximising the profits your organisation
receives. At the same time, you increase your
organisation’s selling point and market
reputation.
The following are some ways to minimise waste and maximise profitability when preparing cakes,
pastries, and breads:
 Carefully tilt the pitcher jug when pouring ingredients into another container.
 Point the jug's protruding part in the target container's centre.
 Maintain consistent speed when manually mixing ingredients.
 Scrape the sides of the container while mixing or when transferring the batter to another
container.
 Ensure that the mixing bowl and attachments are secured tight in the planetary mixer.
 When scooping the batter into the tins, level the excess back to the same container.
 Start squeezing the piping bag from the top towards the nozzle when piping batters on the
lined baking sheet.
 Scrape the tools used for mixing ingredients into the target container.
 Portion batters and doughs using appropriate tools and performing this at eye level.
 Adhere to workplace procedures when following each step indicated in the recipe.

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Procedures for Portion Control to Maximise Profit and Minimise Waste

Portion control is crucial to maximising your workplace’s profits. It is also an important element in
preventing unnecessary waste. Take note of the following procedures to help you handle portioning
in the kitchen:

•Use only proper amounts of ingredients to avoid food waste.

Follow standardised
recipes •Follow measurements to ensure you get the most out of your
inventory.

Use the right •Use measuring equipment for precise amounts.

portioning tools •Use standardised portioning tools to ensure consistent servings.

•Place the right amount of food on dishes to be served.

Practise right plating
•Use standard tools when plating dishes.

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Notes

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Key Points: Chapter 3

• One of the ways to sort ingredients is to check each for any visible signs of spots or damage.
• One of the ways to assemble ingredients is to prepare dry and liquid ingredients and
allocate an area for each on your workstation.
• Measuring is used to determine how an ingredient takes up a space or an area.
• Weighing is used to determine how heavy an ingredient is.
• Review the organisational recipe to determine the steps you must follow to prepare the
yeast-based dough.

• To minimise waste and maximise the profitability of baked items, be consistent with mixing
speed.

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Chapter 4: Cook Cakes, Pastries and Breads

In the previous chapter, you have learnt how to portion and prepare the ingredients you will use to
produce baked items. You have also learnt how to prepare the dough and ensure you minimise waste
throughout this process. When you effectively minimise waste, this will maximise profits from selling
each baked item produced.
This chapter will provide information on what you need to know when baking cakes, pastries, and
breads. As you know, different baked items also have varying cooking conditions. You must consider
each when you place the dough or batter inside the oven. This also applies when taking baked items
out of the oven.
You will encounter the following topics in this chapter:
 Using cookery methods to produce cakes, pastries, breads, and fillings
 Following standard recipes and making adjustments within scope of responsibility
 Selecting baking conditions and baking cakes, pastries, and breads
 Cooling cakes, pastries, and breads produced in appropriate conditions

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4.1 Use Cookery Methods to Produce Cakes, Pastries, Breads, and Fillings

Like other dishes, you must cook food items to produce baked dishes. This applies to cakes, pastries,
breads, and their corresponding fillings. In Subchapter 1.1, you learnt about the varieties of these
baked items, some of which feature flavours incorporated in fillings. You will encounter fillings later
in this subchapter.
Cooking cakes, pastries, breads, and fillings require different cookery methods. In general, cookery
methods refer to the various ways you can apply heat to food. This will render changes to the food
item you are cooking based on the ingredients used. Recognise that each cookery method has its own
procedures to be followed. This ensures that the food item you are producing is thoroughly cooked.
The following are the cookery methods used in a commercial kitchen setting.

•Uses contact with hot air or hot fat to heat or cook food
Dry Heat Cooking
•Examples include baking, roasting, deep-frying, and grilling

•Uses contact with hot water to heat or cook food

Moist Heat Cooking
•Examples include boiling, poaching, and steaming

•Uses a combination of dry and moist cooking to cook food

Combination Cooking
•Examples include braising and stewing

In producing cakes, pastries, and breads, you often need to refer to a combination of these methods.
This is because you may need to prepare various food elements as part of the recipe. For example,
when producing choux pastries, you often need to prepare fillings on a separate occasion. This is
usually prepared while the choux hulls are baked in the oven. You must mix the required ingredients
thoroughly and bring the mixture to a boil. Sometimes, you need to put the mixture out of the heat.
After a while, heat them again at a different temperature and cook time. You will encounter these
concepts in a later subchapter.

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Dry Heat Cooking

The following are some of the techniques under the dry heat cookery method. Outlined as well is the
application of each method when producing cakes, pastries, breads, and fillings:

How This Applies in Producing Cakes,

Dry Heat Cooking Method
Pastries, Breads, and Fillings

Batters and doughs placed on the baking

Baking sheets or containers are usually baked under
a specific cook time and temperature. Fillings
Cooks batter and dough by heating the air around are not usually baked with the cake batters or
them using an oven bread doughs. However, pie fillings must be
baked with the pie casing.

Usually, roasting applies to meat items used

Roasting as fillings for select pastries. Before producing
the pastry, roasted dishes are usually done
Cooks whole or solid food items by heating the air beforehand. Often, these are portioned into
around them using an oven or a rotisserie small cuts to fit the desired pastry hull. After
this, these are placed in the oven to be baked.

This also applies to select pastries that require

fillings to be grilled. Similar to roasting dishes,
Grilling these are prepared and portioned
Cooks food by applying direct heat from below beforehand. These are also filled into the
pastry hull then the filled pastries are baked
afterwards.

Deep-frying applies to doughs and batters

Deep frying that are usually fried. A common example is
doughnuts. These are a type of sweet pastry
Cooks food by submerging it in hot oil usually topped with other food items such as
glaze or filled with flavoured fillings.

Shallow frying This is used mostly in preparing fillings.

Portion-sized cuts of meats and vegetables
Cooks food by covering the bottom half in oil, or are shallow fried before these are mixed with
fats like butter and lard other ingredients.

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Moist Heat Cooking

The following are some techniques under the moist heat cookery method. Outlined as well is the
application of each method when producing cakes, pastries, breads, and fillings:

How This Applies in Producing Cakes,

Moist Heat Cooking Method
Pastries, Breads, and Fillings

Boiling can apply to various occasions when

preparing baked items. This can be used to
Boiling heat some mixture to be used as fillings.
Uses boiling water to heat and cook food Other times, food items are boiled before
being used as fillings, especially in producing
pastries.

Poaching is usually applied to fruits,

vegetables, and meats to produce fillings to
Poaching be used in the baked item. Much like the
previous cooking methods, poached
 Uses simmering water to heat or cook food
ingredients are prepared beforehand. This is
 Best for delicately cooking food items that then filled into the pastry hulls or casing.
may lose shape if boiled Other times, poaching requires further
preparation. However, this can already take
place when producing the actual baked item.

Steaming Steaming is also usually applied to food items

that are used as fillings for various baked
 Cooks food using the hot steam generated
items. Since steaming takes a lot of time, this
by the boiling water
is done before the actual preparation of the
 Uses steamer baskets or commercial baked item. Food items that are steamed
steamers include vegetables and meats.

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Combination Cooking
The following are some of the techniques under the combination cookery method. Outlined as well is
the application of each method when producing cakes, pastries, breads, and fillings:

How This Applies in Producing Cakes,

Moist Heat Cooking Method
Pastries, Breads, and Fillings

Braising is usually used to prepare fillings.

Braising Braised dishes are prepared before the
 Cooks seared food in a small amount of preparation of the baked item since this takes
liquid a lot of time. Once cooked, portions of the
braised dish are placed into the pastry hull or
 Suitable for steaks or large cuts of
ingredients pie casing. Filled pastries are then placed into
the oven to be baked.

Stewing Similar to braising, these are usually used to

prepare fillings. Stewed dishes are portioned,
 Cooks seared food by adding larger
placed into the pastry hull or casing, and then
amounts of liquid or broth to make a stew
baked afterwards.
 Suitable for small, bite-sized cuts of
ingredients

When using cookery methods, you must remember that changes will happen to the food item. Heat
causes some ingredients to evaporate, dry out, melt, or solidify. You must be careful when setting
cooking temperatures and times. Ultimately, shying away from what is stated in the recipe will greatly
affect the baked items.
One thing in common with preparing cakes, pastries, and breads is that they all undergo baking. This
is a dry heat cooking method you encountered in an earlier discussion.

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Food items that are baked usually undergo the following baking processes:

Dough or batter expansion

•The dough or batter will increase in volume due to the reactions that occur once
they are heated at high temperatures.
•This expansion happens due to the rapid production of gas within the dough or
batter.

Surface drying

•The heat from the oven will also encourage structure or gluten to form throughout
the whole baked product.
•The surface of the product will be heated first and, as such, dry and form a crust
around the solidifying batter or dough.

Crust browning

•Crust browning occurs due to the Maillard reaction, which happens when proteins
and sugars react to heat.
•The sugars in the dough or batter on the outer surface brown at around 160 °C.

4.1.1 Preparation and Cookery Processes for Cakes, Pastries, Breads, and Fillings
When preparing each baked item and fillings as a supplementary food item, you must follow
each step in the recipe. Not doing so can affect the general quality of the baked items produced.
For example, if you add too much sugar to the jelly mixture, the resulting jelly will be chewy and
tough. Using this in a cake would be unappetising since the jelly texture will not correspond
with the soft cake crumb.
Another example is when you fail to fold or punch the dough mixture, this will leave big air
pockets when baked. This will result in the baked item not having much volume. At the same
time, the produced bread will have looser and more airy crumbs.
Preparation processes are specific tasks that require no heat during food preparation. On the
other hand, cookery processes are specific tasks that require applying heat during food
preparation. The following processes apply to cakes, pastries, breads, and fillings.

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Preparation and Cookery Processes Equipment You Need Description

Fats usually include butter, margarine, or oils. Liquids

can include water, fruit extracts, and vanilla extract.
There are three methods to incorporate fats to dry
ingredients:
 Method one: Creaming

Hand/planetary mixer This is beating the fat and dry ingredients

together, for example, sugar and butter, until
Adding fats and liquids to dry ingredients Mixing bowl they are light and airy.
Spatula  Method two: Cutting in
This involves cutting through the dry
ingredients and adding the fats in the middle.
 Method three: Folding
This involves using hands to blend ingredients
until they are mixed well.

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Preparation and Cookery Processes Equipment You Need Description

In adding liquids, you can perform the following steps:

1. Mix all the dry ingredients first in a bowl.
2. Add the liquid ingredients gradually and use a
spatula or mixer to mix dry and wet ingredients
well.

Chilling ingredients help reduce wastage since

ingredients may melt in warm environments. This
applies to solid butter when placed at room
Refrigerator temperature. Also, rolling doughs on a cold work
Chilling ingredients and work surfaces surface may help avoid the possibility of dough
Kitchen countertop
shrinkage.
Ingredients may also keep their inherent flavours when
kept in a cool environment such as the refrigerator.

Knives Cutting refers to dividing the rolled dough into

prescribed portions.
Cutting, shaping, and moulding Moulds and shapes
Shaping uses shapes to produce doughs or batters in
Kitchen countertop desired forms.

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Preparation and Cookery Processes Equipment You Need Description

Moulding refers to placing cake batters in moulds to

hold them when being baked and taking structure.

You have already encountered this in Subchapter 3.3.

Generally, handling and kneading apply to doughs. The
following are stages you must consider:
1. Place the flour on the countertop.
2. Make a crater in the middle of the flour placed.
Rolling pin
Kneading and handling 3. Pour the mixture of yeast and water into the
Kitchen countertop flour crater.
4. Use your fingers to fold the dry and wet
ingredients well.
5. Knead by pushing the dough away from
oneself. You can use the heel of your hand.

6. Roll and pull the mixture back as needed.

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Preparation and Cookery Processes Equipment You Need Description

Remember that you must only stop kneading when you

see that the dough does not break when pulling it apart.
This is called the windowpane test. This involves
breaking off a tiny piece of the dough and gently
stretching it until it is thin enough to see through it. If
you can indeed see through it, you are done kneading.
This signals that the gluten strands are now developed,
and the dough is now ready for resting.

Resting applies to doughs to allow them to rise in a

warm, humid environment and confined space. After
Resting Proofer
handling and kneading doughs, you must place doughs
in a proofer and let them rest for a period.

Rolling is usually done on bread and pastry dough. You

can follow these steps to perform this task right:
Rolling pin 1. Lightly flour the kitchen countertop.
Rolling
Kitchen countertop 2. Roll the dough into a large ball and place it on
top of the floured space.

3. Press the dough to flatten it.

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Preparation and Cookery Processes Equipment You Need Description

4. Using the rolling pin, roll the dough away and

towards you repeatedly.
5. Make gentle strokes as you rotate the pin in all
directions. This is to ensure you cover all areas
of the dough.

There are types of cake tins and moulds you must

remember. These are the following:
 Round cake pans
These are the most common type of baking
pans. Usually referred to as circular tins, these
are used in most cakes you prepare.

Cake tins and moulds  Square baking pans

Selecting and preparing cake tins and moulds
Baking pans These are used to produce cakes that are equal
on all sides. These require equal proportions of
quantities to ensure taste and texture are
consistent.
 Rectangular pans
As the name suggests, these produce small
rectangular cake portions. You can use these
when producing sheet cakes or swiss rolls.

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 Bundt pans
These pans are characterised by having a
protruding centre. This means your cake will
have a hole in the middle when taken out of the
mould.
 Muffin tins
These are used when producing muffins and
cupcakes.
When selecting the proper cake tins and moulds,
review the organisational recipe. Consider the size of
the cake tins or moulds you will use. If these are not
available in the workplace, inform your supervisor.
When preparing cake tins and moulds, grease them
with oil or butter based on the recipe.

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Stirring is usually performed when mixing dry and wet

ingredients to produce consistent doughs and batters.
When taken out of the oven, these must have a similar
texture, taste, and overall look. When stirring
ingredients, batters, or doughs, you must take note of
the following:
Spatula
Stirring and aerating to achieve the required  Use a larger bowl to stir ingredients in. This is to
Hand/planetary mixer
consistency and texture ensure you minimise spills. You can use a
Mixing bowl spatula to move the ingredients around the
bowl in a circular motion. Eventually, these are
combined.
 You can also use a hand or planetary mixer for
the same task. Setting the equipment at low
speed, move the mixer in a circular motion.

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For the planetary mixer, ensure to leave this level on

the countertop. Before doing this, make sure you get
the right attachment. This can be fitted with a paddle or
whisk attachment. Once ingredients are combined, stop
stirring since over-mixing can make the mixture tough,
dense, or gummy.
Aerating refers to the process of folding air into
something. This gives cake batters structure, making
them lighter and introducing more volume. Aerating
usually takes place when you prepare sponge cakes. Egg
whites and whole eggs are used when aerating the cake
batter. Mix the egg whites or whole eggs until the
mixture produces stiff peaks. This means tiny pockets of
air are already present in the mixture.
In doughs, aeration is also important. When yeasted
and kneaded doughs are left to rest, this can introduce
air into the dough. As the yeast cells consume the
gluten in the dough, they produce carbon dioxide,
which causes the dough to rise or expand.

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To figure out the required amount of batter, you must

always confirm this with your supervisor. Reviewing
your organisational recipe may help too. However, for
various quantities of cakes, you must get the
appropriate size to hold the:
 Amount of batter you made
 Number or portions of cakes you will produce.
Alternatively, you can refer to the following cake tins,
Cake tins and moulds pans, and mould sizes.
Using the required amount of batter according
to desired characteristics of finished products Measuring jugs Round pans:
 15 x 5 cm = 960 mL of batter
 20 x 5 cm = 1.4 L of batter

 23 x 5 cm = 1.9 L of batter
Square pans:
 20 x 5 cm = 1.9 L of batter
 23 x 5 cm = 2.4 L of batter
 25 x 5 cm = 2.8 L of batter

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Rectangular pans:
 28 x 18 cm = 2.4 L of batter
 33 x 23 cm = 3.3 L of batter
Springform pans:
 23 x 6 cm = 2.4 L of batter
 25 x 6 cm = 2.8 L of batter
Bundt pan:
 25 x 8 cm = 2.8 L of batter
Tube pan:
 23 x 8 cm = 2.8 L of batter
Jelly roll pans:
 27 x 39 cm = 2.4 L of batter
 32 x 44 cm = 2.8 L of batter
Loaf pans:
 20 x 10 cm = 960 mL of batter
 23 X 13 cm = 1.9 L of batter

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You have already encountered this in Subchapter 3.2.

In general, weighing and measuring ingredients takes
Measuring jugs place during mise en place. Weighing and measuring
Portion control scoops apply to both dry and wet ingredients. You usually
Weighing or measuring weigh ingredients that you need large amounts of. You
Measuring spoons also measure ingredients that you need small and
Food scale precise amounts of.
You can use various equipment to get the desired
quantity for each ingredient.

Sifting dry ingredients together helps break up clumps

and add air to the mixture.
There are two ways to sift dry ingredients:
Sieve
 Using a sifter:
Sifting dry ingredients Bowl
1. Fill the sifter with the dry ingredient,
Sifter e.g. flour.
2. Rotate the rod, so the sifted ingredient
lands in a bowl or on a surface covered
with wax paper.

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Preparation and Cookery Processes Equipment You Need Description

 Use a mesh sieve:

1. Place the dry ingredient in a mesh
sieve.
2. Shake it gently, allowing it to flow into
a bowl or onto a surface covered with
wax paper.

The following are some of the steps you can take when
whisking ingredients:
1. Place ingredients into the bowl.
2. Hold the bowl in one hand and whisk in
another.
Bowl
Whisking 3. Tilt the bowl slightly.
Whisk
4. Use your wrist to move the whisk from side to
side to drag the mixture back and forth.
5. Do not let the whisk touch the bottom of the
bowl.
6. Stop whisking when the mixture has combined.

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Folding is a slow process and must not be rushed. You

can take the following steps when folding ingredients:
1. Add lighter ingredients to heavy ingredients.
2. Start with the mixture in the centre of the bowl.
Bowl 3. Scrape along the bottom of the bowl towards
Folding
Spatula you. Continue up the side and scoop the
mixture over the top. This is where folding
takes place.
4. Turn the bowl and repeat the folding action.
Continue with this until the mixture is fully
incorporated.

You can take the following steps to do this task

correctly:
Piping bag 1. Cut off the tip of the piping bag and fit the
Piping
Piping nozzles piping nozzle into place.
2. Fill the piping bag with icing, custard, or other
semi-solid fillings.

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3. Twist the top of the bag and hold it firmly

between your thumb and index finger.
4. Applying pressure using your fingers, gently
squeeze the bag.
5. Guide the bag using your other hand. Ensure to
keep them steady.
6. Hold the bag at an angle.
7. Aim the piping tip to the baked item to fill or
decorate them.

Spreading takes place when you apply fillings onto

baked items. This can also apply when brushing melted
butter on the dough.
Spatula You can take the following steps to spread fillings
Spreading correctly:
Spoon
1. Using the spoon, scoop the filling and transfer
it onto the baked item.

2. Cover all areas of the baked item.

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3. Using the spatula, level or spread the fillings

throughout the baked item.
4. Add more fillings and repeat steps 1-3 as
necessary.

Fillings usually have a separate section in the

organisational recipe. These fillings can be sweet or
savoury. Stores usually have pre-prepared fillings where
you need little to no preparation.
Oven or stovetop Some fillings require additional preparation before you
Preparing and using fillings Crockeries can use them to fill baked items.

Mixing tools For example, in fruit fillings, you must dice or slice the
fruit first before adding them to the initial filling
mixture.
For meat items, the same applies. You must ensure to
cook the meat first by either roasting or searing.

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4.1.2 Determining Preparation and Cookery Processes

Usually, in a commercial kitchen setting, you must already be familiar with the preparation and
cookery processes. Remember that you have reviewed the recipe during the mise en place
stage. Some of these processes may take place on some recipes, while others require an entirely
new process.
Given that, the following are the steps you must take note of when determining the preparation
and cookery processes of baked items.
1. Review the organisational recipe of each baked item you will prepare.
2. Read the procedures well and take note of the expected processes you will perform
during the preparation of the baked item.
You must also note the specific information available in each step (e.g. cooking times
or preheat temperatures).
3. To seek further assistance, ask your senior chef, supervisor, or staff with the same scope
of authority.
4. Clarify the information received and confirm this with them.
5. Review the confirmed information and organisational recipes you accessed for each
baked item.

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4.1.3 Fillings
Fillings are a thick mixture usually applied in between layers of cake. Other times, fillings may
also be used in pastries or breads based on the baked item to be produced. Due to the
similarities in the baked items, they can be prepared in the same kitchen setting. Fillings are
divided into the following types:

Sweet fillings Savoury fillings

 Sweet fillings
Sweet fillings include using frosting mixed with fruits, nuts, and other food items that
are custardy and rich. Sweet fillings are usually used to introduce varied flavour profiles
for each type of cake and pastry.
Types of cake fillings include the following:
o Cream filling
This is usually made from whipped cream, sugar (preferably powdered), and
vanilla extract or pudding. This is then mixed using a planetary or handheld
mixer.
Examples of this include American buttercream and Swiss meringue
buttercream.
o Custard filling
This is a filling made from the following ingredients, more or less:

Egg yolks

Sugar (preferably powdered or granulated sugar)

Flour (preferably all-purpose or cake flour)

Milk (preferably whole milk)

Butter

Gelatin

These ingredients are gradually folded or added into the mixture for each
instance.

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o Fresh fruit filling

This makes use of fresh fruits like strawberries or blueberries boiled in a pot
with the following:

One slice of
Water Cornstarch lemon (or Sugar
lemon extract)

After boiling, remove from heat and sift or filter out the seeds. The sifted filling
is now ready for the cake.
o Jam filling
Like the fresh fruit filling, you need
to bring to a boil the following
ingredients:
• Mashed fruit, e.g.
strawberries or
blueberries
• Sugar
Remove from heat, add the gelatin, and mix it thoroughly until it is dissolved.
o Mousse filling
Mousse filling is a semi-solid food item that incorporates air to make it light and
achieve peaks when whipped.
Commonly, mousse fillings are made from chocolate. You can take the
following steps to produce this filling:
1. Put chocolate chips or bars in a heat-proof bowl and place them inside
a microwave to melt them in specific increments.
2. Mix cocoa powder and water in a separate bowl until you achieve a
smooth consistency. Pour the melted chocolate in.
3. Using a handheld or planetary mixer, whip up the whipped cream,
vanilla, and sugar until they form a structure and stick to the
attachment.
4. Carefully fold the chocolate mixture into the whipped cream.
5. Once it incorporates completely, the colour of the whipped cream will
turn from light to dark brown.

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o Nuts filling
This uses ground nuts such as pecans or walnuts mixed with the following
ingredients:

Butter Brown sugar Cinnamon (optional)

Types of pastry fillings include:

o Cheese filling
This type of filling makes use of the following ingredients:

Cream cheese Egg yolk Sugar Vanilla extract

Usually, you must cream the cream cheese and sugar. Then, beat in vanilla and
egg yolk. Fold both mixtures and refrigerate if needed.
o Chocolate filling
Like the chocolate mousse filling, you use the following to make the chocolate
filling for pastries:

Chocolate bars or chips

Milk

Sugar

Salt

Egg yolk

All-purpose flour

Cornflour

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The following are steps you can take to prepare a chocolate filling:
1. Melt the chocolate bars or chips using the microwave.
2. Place milk, sugar, and salt in a pot over medium heat.
3. Mix egg yolk, all-purpose flour, and cornflour.
4. Gradually add the egg yolk mixture to the milk mixture.
5. Lastly, mix in the melted chocolate.
o Cream filling
This is a type of pastry filling made from the following ingredients:

Milk Sugar Egg yolks

Cornstarch Butter Vanilla extract

You can take the following steps to make a generic cream filling for pastries:

1. Bring to boil milk and sugar.

2. Mix sugar and cornstarch in a separate bowl and add the mixture to the
egg yolks.

3. Pour the boiled milk into the egg mixture and bring this to a boil over
medium heat.

4. Once this achieves a thick consistency and mixture, add butter and
vanilla.

5. Remove from heat once the added butter and vanilla are incorporated
completely.

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o Custard filling
This filling is generally referred to as pastry cream. The procedures to prepare
this is similar when creating the cream filling. The following are types of custard
filling:

Cremé Anglaise

•(i.e. pouring and runny custard)

Cremé Patisserie

•(i.e. thicker custard)

Cremé Chantilly

•(i.e. lighter custard)

o Fresh or crystallised fruit and fruit purée filling

You have come across the fresh fruit filling in this chapter. While crystallised
fruit filling is prepared differently, this shares similar ingredients throughout.
Heavy pans and kitchen thermometers are required to crystallise fruits. You
may also need other cutleries, such as tongs to help remove crystallised fruits
from heat and a wire rack to cool these down. Ensure that you review your
corresponding recipes, as there may be equipment you need aside from the
mentioned ones.
Most fruits that can be crystallised are those that are small or that have
undergone the drying process. Crystallised fruits are also referred to as candied
fruit.
The ingredients you need to produce crystallised fruits are as follows:
• Honey

• Sugar (preferably granulated)

• Corn syrup
• Water
• Fruits you need to crystallise.

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These may include the following:

Cherries Strawberries Blueberries Cranberries

Gooseberries Grapes Dried figs Dried raisins

Pineapple
Dried dates Apple slices Peach slices
slices

Melon slices

You must take the following steps to prepare these:

1. Combine honey, sugar, corn syrup, and water in a pan. Bring the
mixture to a simmer over medium heat.
2. As it simmers, gradually add the fruits you want to crystallise.
3. Take out the crystallised fruits using tongs.
4. Let them rest on a wire rack.
5. Once cooled, roll the crystallised fruits over a bowl of granulated sugar.
o Fruit purée filling
Fruit purées are fruits that have been processed or cooked until they achieve a
creamy, thick, and runny consistency.
Fruits that can be puréed include the following:

Apple Pear Banana Peach Plum Rhubarb

There are ways to purée fruits. These include the use of various equipment and
cookery methods. Some forms of doing purees include the following:
• Putting diced fruits in a blender or food processor until you get a liquid
consistency
• Mashing sliced, boiled fruits until no large visible pieces are seen
Fruit purées are often used in pies and other pastries, while crystallised fruits
are used in puff pastries.

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o Whole or crushed nuts

Nuts add texture and flavour based on the type of pastry you are preparing.
Some nuts introduce a buttery taste and crunch, making each pastry you
prepare appealing and tasty. Depending on the type of pastry, these nuts may
be added whole or crushed. These can be folded into a cream mixture or put
directly in the pastry. However, you must remove the skin first for hazelnuts
since they can introduce a bitter taste to the pastry.
The following are some of the types of nuts you can use in pastries, as well as
their corresponding flavour profiles:

Type of Nut Flavour Profile

Walnut Mild, buttery flavour

Pecans Sweet and buttery

Hazelnut Sweet with musty and earthy notes

Almonds Sweet with slightly bitter notes

Pistachios Mild and sweet

Macadamia nuts Sweet and buttery

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 Savoury fillings
Savoury fillings include food items that are either salty or spicy. These include meat
items and other products derived from them.
Pastries are usually filled with the following types of savoury fillings:
o Animal proteins
These are meat products or food items derived from meat.
Examples of these include:

Pork Lamb Beef Sausages

Some meat items may be added to other ingredients to enhance flavours or

their overall texture. You can also use various cooking methods to prepare each
meat item. Cooking methods are ways you take to cook each food. Examples
include roasting, boiling, poaching, and braising.
o Dairy products
These are products derived from milk. Examples of these include the following:

Cheese Soy milk Yoghurt

Additionally, there are dairy products that are also considered fat. Butter is an
example of this. This dairy product contains a small amount of calcium and large
amounts of fat. Cream cheese, sour cream, and cream are other examples of
dairy.
o Vegetables
These are food items derived from plants. Examples of vegetables used in
pastries to produce savoury items include the following:

Carrots Peas Potatoes

Before adding vegetables to the filling mixture, they may be roasted, boiled, or
sautéed.

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4.1.4 Decorations

Decorations are the food items applied to the baked item to enhance visual appeal and flavours.
In baking, decorations can be used in cakes, pastries, or breads. These are highly versatile, and
you can use them whenever necessary.
The following are some of the baking decorations you can use in cakes or pastries:
 Chocolate
As a baking decoration, chocolate serves various purposes.
Baked items such as cakes and pastries may be decorated
with small portions of solid chocolate. Other times, you can
also melt chocolate and drizzle it on top of a baked item.
The following are some of the common chocolate types used
in baking:
o Milk chocolate
This is considered the sweetest of all types of chocolate. This can be melted,
crushed, or portioned when applied on top of cakes or pastries.
o Semisweet chocolate
This incorporates the right amount of sweetness and bitterness. This is mainly
used to enhance the chocolate flavour used.

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 Fresh, preserved, or crystallised fruits

In the previous section, you have learnt about
how to prepare fresh and crystallised fruits.
Fresh fruits may be diced, sliced, or mashed
before they are used as a decoration for cakes or
pastries. Crystallised fruits require you to heat a
mixture of various syrups and then mix in the
diced or sliced fruits.
Preserved fruits are usually those that are store-
bought. Common preserved fruits are those that
are either dried or crystallised. Adding preserved
fruits alongside baked items and on frosting or
icing will introduce acidity and freshness to the
baked item.
 Glazes
Glazes give baked items a shiny and smooth
finish. Basic glazes are produced by mixing
sugar and water or milk. You may also add
fruit extracts or chocolate to add a distinct
flavour to the glaze. Glazes are then poured
onto cakes or pastries to coat them.
When preparing the glaze, thoroughly mix
the ingredients in a bowl until they show a
runny or liquid-like consistency. Add more
water or milk to get the desired consistency.
 Jellies
Jellies are clear, gelatin-like substances
made from a mixture of fruit juice or extract
and sugar. These must hold their shape
when taken out of the mould or container.
Jellies wobble when moved due to their firm
yet translucent look.

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 Icings
Icings are a thick, creamy glaze made
from sugar and milk or water. This is
mixed with butter, egg whites, cream
cheese, and other flavourings to create
an airy and frothy texture.
Icings may either be piped or poured into
the baked item. Icings, in some cases, are
also referred to as frostings.
Examples of icing include whipped cream
and royal icing.
 Sprinkled icing sugar
Icing sugar is also known as
powdered sugar.
Many bakers prefer a sifter when
sprinkling icing sugar on cakes or
pastries.
Either way, icing sugar is considered
sweeter than commercial sugar.
 Meringue
Meringue is a baking
decoration made from egg
whites and sugar. You must
beat the egg whites first using
a handheld or planetary mixer.
When it produces a glossy stiff
peak, gradually add the sugar.
You can also add other
ingredients such as corn
starch, syrups, extracts or
flavourings as desired.

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 Whole or crushed nuts

Nuts are food items that are derived from
plants. Nuts add textures and unique flavour
profiles when used as decorations in baked
items. Large nuts such as walnuts and pecans
can be crushed before these are used as
decorations. These food items can be
pressed against the frosted cakes and
sprinkled on other baked items. You can also
use these as a garnish on plated baked
dishes.

4.1.5 Product Characteristics

Product characteristics refer to the attributes or elements of baked items that can be altered or
adjusted. For example, when producing a sponge cake, you can add fruit-based flavours directly
in the batter or pipe the fruit-based icing on top once baked. This will still produce what you call
as desired product characteristic. For example, a customer requests an alternative filling for the
meat pie since they are vegetarian. Following this, you must use an alternative filling to replace
the meat fillings. This can include tofu, potatoes, or other sliced vegetables.
Desired product characteristics may also be achieved through the following:
 Following through the steps in the organisational recipe accessed in the workplace
 Having the senior chef check or evaluate the prepared baked item for possible
suggestions or feedback
 Comparing consistency against previous baked items produced
 Following workplace procedures and conditions when producing baked items
For example, if the organisation is at a peak service period, kitchen staff can skip the optional
steps indicated in the recipe. These include placing non-edible garnishes that are considered
optional unless specified. Even if they skip the step, this will not likely affect the quality of the
baked items.
Another example is when a pâtissier produces sets of unglazed doughnuts, they can still choose
to pipe this with a cream filling. Either way, they still meet the desired characteristics for the
doughnuts to be placed in the display receptacle.
You must be flexible when preparing food to produce a baked item the way customers want it
to taste or look. Your organisation also influences the way you should produce baked items.

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The following are some of the product characteristics in baked items you must keep in mind:

Flavour Texture Shape Size

 Flavour
For example, when the baked item is too sweet to your liking, you may add some acid
notes to neutralise the flavour. You can do this by sprinkling shredded lemon zest on
the cake. If the cake is still in the batter stage, you can add a few drops of lemon extract
if you think the cake is overly sweetened.
 Texture
For example, pouring the prepared glaze on top of a chiffon cake means that you are
producing a smooth cake. Otherwise, if you opt for a rough and crumbly cake crust,
sprinkling some powdered sugar on top of the chiffon cake is the way to go.
 Shape
For example, if a huge loaf of focaccia cannot fit the packaging as the customer
requested, you can portion the bread dough into smaller portions. Since focaccia is
often baked as a large loaf, portioning them while you are developing the dough will
help maximise efficiency. However, if the focaccia is baked already, you can also portion
them based on your workplace procedures. It would also help if you called your
supervisor to assist you in navigating this.
 Size
For example, if a customer orders 24 Lamington cakes, you can ask them how they want
it portioned. You may ask them if they want it portioned into small cubes, narrow or
rectangular. You can also ask them if they want it presented as a round, layered cake
consisting of two to three layers of vanilla butter cake with fillings. This way, you meet
the desired product characteristics that the customer specified in their order.
Take note that various product characteristics are desired for each baked item. These are often
introduced when customers request something look-wise or flavour-wise. At the same time,
these are also prescribed in the organisation. Always remember that you need to prepare baked
items as you are told. In doing so, you prevent waste from being generated in the process.

Achieving Desired Product Characteristics Using Cookery Methods

You learnt in an earlier section about the different cookery methods that apply to cakes,
pastries, breads, and fillings. At the same time, you have also encountered the cooking methods
under each type.

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When producing cakes, pastries, breads, and fillings, you often need to know when each
cookery method can be used. Failure to do so can result in a baked item that does not meet
your organisation's standards. This will also affect the profits of your organisation since this
baked item cannot be sold anymore. A few more instances of this can cause a variety of issues
in the organisation overall.
The following are specific steps to take when using each cookery method to produce baked
items that meet standards:

1. Identify the cookery method by analysing the steps in the

recipes.

2. Take note of specific conditions for each cookery

method identified.

3. Carefully follow the steps as indicated in the recipe,

following the conditions noted.

4. Assess the cooked item against the information from the

corresponding recipe.

5. Compare the cooked item with previously prepared

items to check for consistency.

1. Identify the cookery method by analysing the steps in the recipes.

This will ensure that the food you are preparing aligns with the cookery method it must
be prepared under. For example, if the recipe requires a pan where you must heat a
wet ingredient such as milk, you must often refer to boiling. Other times, recipes will
tell you to simmer a mixture. However, simmering is different from boiling. It happens
along the same cooking method. But you must recognise that simmering involves
placing food under low to medium heat. Boiling, on the other hand, requires you to
place the food under medium-high to high heat.
2. Take note of specific conditions for each cookery method identified.
These include the following:

Equipment to use for the occasion (must be based on the recipe)

Ingredient or food item to be cooked

Specific cook time

Specific cook temperature

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Other times, a recipe can describe what the food item must look like after heat or any
cookery method is applied. For example, a recipe tells you that you must only remove
the mixture of sugar and water from heat if it looks sticky and golden brown. From this
step, you must closely monitor the mixture being cooked. You can also grab a spatula
and check its consistency under heat.
Remember that a recipe can involve various methods during the preparation of the
baked items. In this case, ensure that you have reviewed the recipe and taken note of
this information.
3. Carefully follow the steps as indicated in the recipe, following the conditions noted.
Perform the tasks with the conditions in mind. Be guided by your workplace standards
and processes to ground you while preparing the baked item.
4. Assess the cooked item against the information from the corresponding recipe.
This must satisfy the descriptors or characteristics that the finished dish must look like,
as indicated in the recipe.
5. Compare the cooked item with previously prepared items to check for consistency.
This will require you to test how each food item tastes and looks against those prepared
earlier. You must also seek a third-party tester, such as your supervisor or colleague, to
validate your findings.

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4.2 Follow Standard Recipes and Make Adjustments Within Scope of Responsibility
In a commercial kitchen setting, you may meet the need to adjust the baked items produced. Not
every baked item will be ideal in any setting or situation. For example, a customer may want to have
something added to their order of vanilla birthday cake, such as edible toy figurines. This is another
task that you need to place on your list.
Making food adjustments is a vital task you must take note of. This is where the concept of food quality
adjustments comes in. These refer to the changes or alterations you must perform to satisfy customers
or your organisation’s requirements. From the previous example, a customer wants edible toy
figurines added to the cake. A good example of an organisation’s requirements is when you must use
confectioners’ sugar instead of powdered sugar to dust the pastry. Organisations recognise that
powdered sugar usually cakes or hardens, so they require the staff to use the former instead.
Some baked items produced need adjustments, while some do not. It would help if you consulted with
the personnel concerned with this. This is what you refer to as the scope of responsibility. Scope of
responsibilities are the expected duties you must do as part of your role. Each kitchen staff has their
roles and responsibilities. You must ensure that you recognise your responsibilities and the authority
you have in the kitchen.
The following are some of the roles and responsibilities of the staff in a commercial kitchen:

Role Scope Responsibilities

Executive Chef Entire kitchen and staff  Managing the entire

kitchen
(Large organisations)
 Overseeing personnel
 Making organisational
decisions
 Handling food item
purchases

Head Chef Entire kitchen and staff  Managing the entire

kitchen
(Chef de Cuisine) (Small organisations)
 Overseeing personnel
 Making organisational
decisions
 Handling food item
purchases

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Role Scope Responsibilities

Deputy Chef All aspects of the kitchen  Managing the entire

kitchen
(Sous Chef)
 Overseeing the day-to-day
kitchen operations

Station Chef One aspect of the kitchen  Preparing dishes or food

items under their
(Chef de Partie) (e.g. cake or pastry
respective stations or food
production)
category they are assigned
to

Junior Chef Under the supervision of the  Assisting in kitchen tasks

Station Chef
(Commis Chef)  Assisting more experienced
chefs in preparing dishes
and food items

Kitchen Porter or Assistant Under the supervision of  Preparing food items for
immediate kitchen mise en place, such as
supervisors slicing meat and peeling
vegetables

Each commercial kitchen will have a different structure depending on the nature of the organisation.
For example, the roles will differ in a café and a restaurant. Your role and scope of responsibilities will
be outlined in your job description. Make sure to review them once in a while or access a copy from
your organisation. There will also be information on your scope and responsibility in employee
manuals. You can also ask your supervisor what is expected of you.

Following Standard Recipes Within Scope of Responsibility

The following are some steps you must take to follow standard recipes within your scope. This is a
compact version of the discussion in Subchapter 1.1
1. Confirm with a more senior chef the type of baked item to be produced.
2. Access the organisational recipe for the product.
3. Take note of the pertinent information in each recipe. These may include cooking
temperatures and times.
4. Do mise en place by preparing the ingredients and equipment you need.
5. Perform each step sequentially or from how each is stated in the recipe.

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The following table outlines the adjustments that you may need to fulfil:

Adjustment Type Reason for Adjustment How to Adjust

Taste  The baked item is not  Add grated lemon zest or

freshly produced. extract to help incorporate
a fresher taste into the
 The baked item was
baked item.
produced using the
wrong ingredients.  Add specific flavours to
counteract the wrong
flavours from the
ingredients used. For
example, cover the cake
layer with icing or glaze to
counteract the slightly salty
flavour of the batter.
To prevent these from happening
again, always double-check the
ingredient amounts you will use to
prepare the baked items.

Texture The baked item lacks a Add crushed macadamia nuts on top
missing component, such as of the glazed or iced cake to
chopped macadamia nuts in maintain its crunchiness. This is
the cake layers. despite the ingredient not being
present in the cake layers.

Temperature The baked item is too hot or  Place baked items in a

cold. thermal receptacle or oven
to impart heat.
 Place the baked item in a
refrigerated area to lower
its internal temperature.

Presentation The baked item is plated and Review the standard recipe of the
presented, not following baked item to check if the steps
organisational standards. were followed well. It would help to
retrace your tasks based on this to
figure out which step you may have
skipped or failed to follow well.

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Adjustment Type Reason for Adjustment How to Adjust

Presentation Baked items may need Check in with your supervisor to

various colours, textures, and seek help when deciding on specific
shapes on the serving plate. ingredients to add to the baked
items. This is to ensure that you
effectively implement your
workplace standards on presenting
baked dishes.

Quantity The customer requested Make time to prepare the last

another portion of a baked portion. Before that, check if there
item. are more of the baked items
produced the customer has
requested. If there are none, inform
the customer how much time you
need to prepare the requested
portions.

In general, you must reflect on the following questions when making food quality adjustments:

Does the baked item look right?

Are the colour, shape, and texture of each baked item correct?

Does it taste right?

Is it not too sweet, salty, or sour?

Is the portion size correct?

Is the serving size based on what the customer requested?

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Making Food Quality Adjustments

When making food quality adjustments, you must take note of the following:

1. Inform a more senior chef or your supervisor if the item has finished baking.

2. Set aside a portion for taste or visual testing.

3. Confirm if decorative components must be placed.

4. Confirm if it passes the test.

5. If it does not pass the test, collaborate on how you can fix this.

Deadlines and Commercial Time Constraints

Once you are preparing the baked item, you must be able to maximise speed and timing. You must
perform the tasks from preparing to delivering the baked item within the service period. The service
period is when each baked item is prepared and delivered to customers. At the same time, these are
other terms you must remember:
Commercial time constraints refer to the period when each ingredient or preparation stage in the
recipe must be followed. These also pertain to when the kitchen is open and trading. For example,
you must not take too much time beating egg whites to a stiff peak when you still have other
ingredients to prepare.
You must take note of the following when producing baked items within commercial time constraints:
 You must prepare the food within the time the business is open to serve dishes to
customers.
For example, the organisation’s service period is from 9:00 am to 5:00 pm. Then, the staff
must prepare and produce the baked items within this period.
 You must prepare the baked item alongside other activities or tasks in the kitchen.
For example, you must make the fillings while the baked item is being cooked.

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Deadlines refer to the time when the food must be served. These can be either through a special
customer request or venue expectations. Special customer requests are specific conditions that you
must respond to when preparing each baked item. You encountered this in Subchapter 1.1 as part of
the food production requirements.
The following are some things you must remember when producing baked items within deadlines:
 You must follow the required preparation time for the baked item.
For example, the recipe for classic cupcakes you accessed indicates that the total preparation
time for this baked item is 60 minutes. Following this, you must prepare the cupcakes within
the specified timeframe.
 You must prepare the baked item within the expected time this must be served to the
customer.
For example, the organisation prescribes staff to serve the baked item to the customer within
20 minutes. Following this, staff must prepare and serve the food within the specified
timeframe.

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4.3 Select Baking Conditions and Bake Cakes, Pastries, and Breads
Baking conditions are the things you must remember when you place and cook each baked item in the
oven. These also refer to the circumstances or aspects that influence the overall look of a baked item
before and after baking.
These include the following:

Temperature (i.e. external and internal

Time (i.e. total cooking duration)
temperature)

For example, you are preparing a focaccia pizza. The conditions you must take note of during baking
are that the focaccia must be golden-brown at the edges. The cheese applied to the crust must have
already melted. In estimate, this must last for 15 to 20 minutes.
Considering baking conditions is vital to maintaining desired product characteristics. To recap, these
are attributes of baked items that can be altered or changed.

4.3.1 Appropriate Baking or Cooking Temperatures for Cakes, Pastries, Breads, and Fillings
Baking temperatures refer to each baked item's heat requirement to induce cooking. This
concerns internal and external temperatures.

Internal temperatures refer to the state of heat inside each baked item.

External temperatures refer to the current condition of heat outside the baked item.

The external temperature influences the change in the internal temperature of the baked items.
For example, you preheated the oven and placed the cake batter inside. The more it is exposed
to the heat, the more the crumbs will heat up. Refer to the following table for the differences
in temperature for each item:

Item Baking or Cooking Temperatures

Cakes  Temperatures differ if there are fats or oils added.

 Internal temperature: Generally ranges from 90 to
100 °C
 External temperature: Generally ranges from 160 to
230 °C

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Item Baking or Cooking Temperatures

Pastries  Internal temperature: Generally ranges from 70 to

95 °C
 External temperature: Generally ranges from 190 to
230 °C

Breads  Internal temperature: Generally ranges from 70 to

85 °C
 External temperature: Generally ranges from 175 to
250 °C

Fillings  It depends if the fillings are cooked or uncooked.

 If uncooked, refrigerate cream-based fillings before
piping or applying them to baked items.
 If cooked, staff must use a skillet/shallow pot or deep
pot to prepare fillings. Cooking temperature generally
ranges from 70 to 90 °C.

4.3.2 Appropriate Baking or Cooking Times for Cakes, Pastries, Breads and Fillings
Baking or cooking times refer to how much time you need to cook food items. This is usually
stated in the organisational recipes, so it would be easier for you to monitor each item well. You
can set a timer to get the consistency you need for the versions of each item you will prepare.
Due to the nature of each baked item, there is no specific range for baking or cooking times.
This is because each ingredient requires different cooking times. Refer to the following table for
the differences in baking or cooking times for each item:

Item Baking or Cooking Times

Cakes  Generally ranges from 15 to 60 minutes.

 Cooking times may extend by up to 15 minutes if fillings
are placed.

Pastries  Generally ranges from 10 to 45 minutes.

 Cooking times may extend by up to 15 minutes if fillings
are placed.

Breads  Generally ranges from 10 to 75 minutes.

 Cooking times may extend by up to 15 minutes if fillings
are placed.

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Item Baking or Cooking Times

Fillings  Generally ranges from 10 to 30 minutes.

 Cooking times depend on the type and nature of fillings.
For example, if fillings are meat-based, you must cook
the meat first. This must occur before additional filling
preparations, such as cutting and portioning the meat to
fit the pastry.

4.3.3 How to Select Baking Conditions for Cakes, Pastries, and Breads
In baking, there are some steps you can take when selecting baking conditions for baked items.
This must take place before you bake cakes, pastries, or breads. These are the following:

1. Review organisational recipe

2. Preheat the oven

3. Determine internal temperature

4. Let the item cook or bake

5. Monitor the baking process

6. Check in with your supervisor

1. Review organisational recipe for information on the following:

o Cooking or baking temperatures
o Baking conditions, e.g. description of what the baked item must look like to tell
if it is cooked or not
2. Preheat the oven based on the information from the organisational recipe.
3. Determine internal temperature if the item is placed in the oven. You can stick a
thermometer probe in the baked item.
4. Let the item cook or bake within a specified period.
5. Monitor the baking process of the item from time to time. Avoid opening the oven
excessively since this can hamper the entire baking process.
6. Check in with your supervisor or a senior chef to inform them if the product or item has
finished baking. Consider reporting issues that are recurring during the baking or cooking
process.

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Case Study: Baking Sourdough

Shannon is a junior cook at The Continent Hotel, one of Queensland's prestigious restaurants.
Today, she is tasked to produce five pieces of sourdough breads. To do this, Shannon must review
the organisation's Standard Recipe Card for sourdoughs.
After a while, she finished kneading the dough for the product. She had a preferment prepared
before to aid her in letting the dough rise quickly. Preferments are sourdough starters that were
prepared before preparing the actual sourdough. She also placed the dough in the proofer. While
the dough rests and expands, she needs to determine the baking times and temperature.
She figured out the following for the sourdough:
1. The oven must be preheated to 232 °C.
2. A slash should be made in the centre of the dough before putting it in the oven.
3. When baking the sourdough bread, it should be placed in a closed pot at 204 °C.
4. The lid of the pot should be removed after 20 minutes.
5. This should continue baking for another 40 minutes until it reaches a deep, golden-brown
crust. The internal temperature of the sourdough must read 96 to 98 °C.
Shannon took note of this information and observed this accurately in each sourdough she
produced. This resulted in a consistent look and texture of all the sourdough breads she prepared.

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4.4 Cool Cakes, Pastries, and Breads Produced in Appropriate Conditions

Cooling baked items require you to decrease their internal temperature. You can do this through the
following:

Cooling baked items on a

Chilling baked items in a Cooling baked items using
wire rack at room
refrigerated area conveyor belts
temperature

For example, after taking the sourdough out of the oven, you must cool this on a wire rack for 1 hour.
Cooling baked items is important because it prevents potential burns when consumed. This may also
keep the baked item’s structure and crumb intact.
When cooling cakes, pastries, and breads, you must be able to keep their product characteristics and
optimum freshness. Considering these factors can help you produce baked items at a consistent
quality. As discussed in Subchapter 4.1, product characteristics are attributes of baked items you can
change or alter. These characteristics include flavour, texture, shape, and size.
The following are ways you must consider when cooling baked items to retain their product
characteristics:
 Let cakes, pastries, and breads cool for at least 10 minutes to ensure the crumb and fillings
are intact. This will preserve the flavour incorporated, the texture of the crumb, filling, or
crust, and the size of the baked item. This happens while heat is still present in the baked
items.
 Wait for the baked items to cool down completely before portioning them.
 Do not place an uncooled baked item straight into the packaging. This will make the baked
item soggy and chewy if the cooling process is disrupted.
As previously discussed in Subchapter 1.3, freshness refers to the state of the recently produced
product. For this context, however, keeping the baked item’s optimum freshness relates to preserving
its quality of being new.
The following are ways you must consider when cooling baked items to retain their optimum
freshness:
 Refrigerate the cakes, pastries, and breads to expedite the cooling process and keep them
fresh.
 When cooling the baked items, ensure to place them away from the windows to keep
contaminants at bay.
 Serve or place the baked items on display when they approach or have achieved the cooled
state. This applies to pastries and breads that do not need decorations.

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 Once baked items are cooled, carefully place them in their appropriate packaging. For
example, placing the pastries in a box and marking this for delivery. This also applies to
pastries and breads that do not need decorations.
 Notify your supervisor regarding the cooled baked items so they can be decorated or
garnished promptly.
For example, if you take a baked sponge cake out of the oven, you must cool this on a wire rack for
5 minutes. Doing this will optimise its shelf life and overall freshness. To maximise product usage, you
can also let it sit on the counter for about 6 to 8 hours before decorating.
There is a standard process for cooling baked items. First, water vapour evaporates from the baked
item. Then, the steam is gradually eliminated. This prevents the baked items from getting soggy once
decorated, displayed, or packaged.
You can consider the following appropriate conditions for baked items to cool:

Relative Airflow in the Food safety and

Quality
Cycle times humidity and preparation sanitation
conditions
temperature area conditions

 Cycle times - Cycle times are when each baked item is cooled. This is usually applicable for
continuous conveyor belts.
 Relative humidity and temperature - This includes room and packaging temperature.
 Airflow in the preparation area - This applies to convection cooling, where an air source must
be in the room to expedite the cooling process. However, this must not come from the
outside. Usually, organisations have air filters installed in the kitchen to minimise the risk of
food contamination.
 Food safety and sanitation conditions - These include practising food safety practices from
cooling, slicing, and packaging.
 Quality conditions - Inadequate cooling can impact the quality of baked items. These have
two types, which include the following:
o Overcooling - This may be caused by the internal temperature being too low. This will
make the item unappetising and generally brittle and hard-textured.
o Undercooling - This may be caused by excess moisture evident when packaged. This
may allow for mould or bacterial growth that may contaminate the baked item.
Other organisations opt for vacuum cooling to remove all moisture in baked items. These
cause the items to cool at a much faster rate.

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How to Cool Cakes, Pastries, and Breads

Refer to the following steps when cooling cakes, pastries, and breads:
1. When the baked items finish baking, leave them inside the oven for a few minutes.
This marks the initial cooling stage. This is important for cakes and breads, so the crumb stays
intact while heat is still present within the items. For pastries, this will make the fillings and
the pastry casing intact.
2. Once baked items pass the initial cooling stage, take this out of the oven.
Ensure to use oven mitts or safety gloves when handling the cake tins for the cake layers and
baking sheets for breads and pastries.
3. Place the baked items on the cooling rack for the final cooling stage.
For cakes, remove the layers from their cake tins and lay each layer flat on the rack. For
pastries and breads, place each portion on the rack using tongs. Throughout this task, ensure
that the baked items have enough space between each other so that the air can circulate.
You may also place them inside a refrigerator to expedite the cooling process. Ensure that the
temperature inside the refrigerator is not too cold, as this may make the crumbs or fillings
rigid.
4. Once cooled, cut the baked items into portions, if required.
If the baked items are approaching or nearing their cooled state, portion them as needed. This
usually applies to cake layers that must be trimmed down to fit the diameter of the cake stand.
This can also be portioned into squares or rectangles based on the organisational procedures.
Breads are not usually portioned unless the customer requests them. Additionally, pastries
are already portioned during the preparation stage. However, pies can still be portioned based
on customer requests and organisational procedures.

Multimedia
Watch the video below about cooling cakes
properly.
How to Properly Cool a Cake | Baking Recipes
| Robin Hood®

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Notes

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Key Points: Chapter 4

• Cookery methods refer to how you can apply heat to food. The following are types of
cookery methods to produce cakes, pastries, and breads:
o Dry heat cooking
o Moist heat cooking
o Combination cooking

• To make food quality adjustments, you can set aside a portion for taste or visual testing.
• Baking conditions include the following:
o Time, i.e. total cooking duration
o Temperature, i.e. external and internal temperature
• You can determine the internal temperature of a food item by sticking a thermometer
probe in it while in the oven.
• Cooling baked items require you to decrease their internal temperature.
• Once baked items are cooled, cut the baked items into portions if required.

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Chapter 5: Decorate, Present and Store Cakes, Pastries and

Breads

In the previous chapter, you have learnt about the proper methods and procedures to cook cakes,
pastries, or breads. This chapter will provide you with the opportunity to explore the following:

Decorating and presenting baked items

Storing ingredients and food items properly
prepared

A commercial kitchen setting demands a meticulous eye when evaluating the look and flavour of
baked items. You must be keen on what the customer is looking for. They may be looking for a themed
baked item or maybe a desired flavour. For example, birthday cakes are usually made from vanilla-
flavoured cake layers. Common café patrons often look for artisan bread to come with their coffee.
Artisan breads are those bread items that are prepared without a bread pan. Either way, you must
practise proper decision-making when producing cakes, pastries, or breads.
The following are specific content you will encounter in this chapter:
 Enhancing appearance and taste of cakes, pastries, and breads
 Visually evaluating cakes, pastries, and breads produced
 Using suitable service-ware to present cakes, pastries, and breads
 Displaying cakes, pastries, and breads in appropriate environmental conditions
 Cleaning work area and handling surplus and by-products as required

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5.1 Enhance Appearance and Taste of Cakes, Pastries, and Breads

Food quality adjustments are the things you can adjust to the baked cakes, pastries, or breads. You
encountered this in Subchapter 4.2. Making adjustments means that you are either doing the
following:
 Fixing an issue with the baked item's look or appearance, e.g. baked item looks a lot like burnt
brown than golden-brown
 Enriching the existing flavours to enhance the taste profile
 Producing various flavoured baked items to diversify products offered
The standard recipes usually state these as optional or staggered steps. This means you can change
how a baked item tastes or looks. You can achieve this by applying fillings, icings, or decorations. You
have encountered this in Subchapter 4.1. To recap, these are their corresponding definitions:
 Fillings are a thick mixture usually applied between layers of cake. Sweet and savoury fillings
are the main types of fillings.
 Icings are a thick, creamy glaze made from sugar and milk or water. These are a type of
decoration for baked items.
 Decorations are the food items applied to the baked item to enhance visual appeal and
flavours.

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Cake Fillings
The following table presents each filling used in cakes:

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Cream  Rich, sweet and decadent in Butter base cakes, such as chocolate 1. Mix the caster sugar, vanilla
flavour cake extract, and whipped cream in a
bowl until the mixture thickens.
 Milky white in appearance Butter base cakes, such as vanilla cake
2. Beat this for at least a minute until
 It can be infused with other Butter base cakes, such as lemon
stiff peaks form.
colours or flavours meringue cake
3. Refrigerate to introduce structure
 Made from whipped cream,
to the mixture.
sugar and vanilla, extract or
pudding 4. Spread evenly in between cake
layers.

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Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Custard  Rich, sweet, and decadent in Butter base cakes, such as apple and 1. Mix egg yolks, sugar, salt, and
flavour custard cake flour in a bowl. Whisk lightly until
foamy.
 Have a creamy and velvety look Egg-based foam cakes, such as banana
custard cake 2. Heat milk, whipping cream, and
 Can have a thick and runny or
vanilla extract in a saucepan over
semisolid texture Butter base cakes, such as custard
medium heat. Bring to a simmer
cake
 Made from egg yolks, sugar, near the boiling point.
flour, milk, butter and gelatin
3. Pour the milk mixture into the egg
mixture. Stir this well.
4. Heat the mixture in the saucepan
over low heat. Stir until this
thickens.
5. Strain this using a sieve. Add
butter and continue stirring until
the butter incorporates.
6. Cover the custard with plastic
wrap.
7. Place in the fridge to cool.
8. Spread evenly in between cake
layers.

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Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Fresh fruit  Can taste sweet or citrus-like Emulsified foam-based sponge cakes, 1. Using a kitchen mixer, whisk
such as strawberry sponge cake heavy cream until soft peaks
 Plump in appearance
form.
Emulsified foam-based sponge cakes,
 Made from water, cornstarch,
such as apple and pineapple tray cake 2. Add caster sugar, cream cheese,
lemon extract and sugar
vanilla extract, and liquid red
Butter base cakes, such as classic fruit
flavouring.
cake
3. Mix in sliced strawberries and fold
these into the mixture.
4. Spread evenly in between layers
of cake.

Jams  Sweet in flavour with a few sour Egg-based foam cakes, such as jam- 1. Place one layer onto a cake stand
notes filled vanilla cake when the cake layers are cooled.
 Have a thick, transparent and Butter base cakes, such as upside- 2. Scoop the strawberry jam and
runny look down jam cake spread it evenly over the top.
Push off some jam on the side to
 Made from mashed fruits and Butter base cakes, such as raspberry
enhance visual appeal.
sugar and coconut sour cream cake

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Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Mousse  Rich, creamy, and decadent in Butter base cakes, such as dark 1. Whip heavy cream using a mixer
flavour chocolate mousse cake fitted with a whisk attachment
until soft peaks form.
 Have a thick and smooth look Egg-based foam cakes, such as
strawberry mousse angel cake 2. Mix the eggs and sugar in a
 Made from melted chocolate,
separate bowl.
cocoa, water, whipped cream, Emulsified foam-based sponge cakes,
vanilla and sugar such as peppermint mousse cake 3. In a bowl, pour hot, melted
chocolate into the butter. Stir
until the butter melts.
4. Transfer the butter mixture to the
egg mixture.
5. Fold the cream mixture into the
butter and egg mixture.
6. Spread this on top, sides or in
between cakes.

7. Optional: spoon mousse into a

piping bag with a plain nozzle
attachment. Pipe on the top and
sides of the cake.

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Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Nuts  Have nutty or bittersweet Oil base cakes, such as carrot and 1. Beat cream cheese, sugar, and
flavours walnut cake lemon rind until smooth.
Gradually add the nuts.
 Have rugged or smoothened Egg-based foam cakes, such as
texture mandarin and almond cake 2. Spread this on top, sides, and in
between layers of cake.
 Generally thick and compact in Egg-based foam cakes, such as nut and
appearance caramel chocolate cake
 Made from ground or whole
nuts, butter, sugar, cinnamon
and cream

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Cake Decorations
The following table presents each decoration used in cakes:

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Chocolate  Rich, sweet and decadent in Butter base cakes, such as chocolate 1. Grate chocolate bars into a bowl.
flavour drip cake
2. Sprinkle the shredded chocolate
 Light to dark brown in colour Butter base cakes, such as chocolate on top of the cake.
truffle cake
 Can be grated, melted or broken
apart depending on the cake Butter base cake, such as chocolate
being produced mousse cake
 Sprinkled on top or pressed
against or along the side of a
frosted cake

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Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Fresh fruits  Can taste sweet or citrus-like Emulsified foam-based sponge cakes, 1. Cut each strawberry into two.
such as strawberry sponge cake
 Plump in appearance 2. Place each sliced strawberry on
Emulsified foam-based sponge cakes, top of the frosted cake.
 Can be sliced, diced or retained
such as apple and pineapple tray cake
as whole 3. Put pieces on the top and sides of
Butter base cakes, such as classic fruit the cake.
 Can be placed on top and along
cake
the side of the frosted or
unfrosted cake

Preserved fruits  Sweet in flavour with citrus-like Butter base cakes, such as dried fruit 1. Add the dried fruit to the cake
notes and nut cake batter. Bake the cake.
 Dehydrated in appearance Butter base cakes, such as coffee fruit 2. After the cake is baked, take it out
cake of the oven and cool this on a wire
 Can be sliced, diced or retained
rack.
as whole Egg-based foam cakes, such as Middle
Eastern fruit cake 3. Place pieces of dried fruit on top
 Can be placed on top and along
of the cake.
the side of the frosted or
unfrosted cake

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Crystallised fruits  Sweet in flavour with citrus-like Butter base cakes, such as dried fruit 1. Add the crystallised fruit (e.g.
notes and nut cake candied cherries and raisins) to
the cake batter. Bake the cake.
 Shiny in appearance or have a Butter base cakes, such as celebration
polished look fruit and nut cake 2. After the cake is baked, take it out
of the oven and cool this on a wire
 Can be sliced, diced or retained Butter base cakes, such as mini glace
rack.
as whole fruit cake
3. Place pieces of skewered candied
 Can be placed on top and along
cherries and raisins on the baked
the side of the frosted or
cake.
unfrosted cake

Glazes  Sweet in flavour Oil base cakes, such as pumpkin bundt 1. Sift the powdered sugar into a
cake bowl. Add the flavouring of
 Shiny in appearance or have a
choice, e.g. spices.
polished look Egg-based foam cakes, such as almond
and date cake 2. Whisk the mixture until this is
 Has a thick and runny
combined.
consistency Butter base cakes, such as rum sultana
pound cake with lime glaze 3. Add more water to get the desired
 Poured on top or along the edge
consistency.
of the frosted or unfrosted cake
4. Pour into the centre of the cake.
Allow the glaze to cover the
surface and sides of the cake.

248 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Jellies  Sweet in flavour Emulsified foam-based sponge cakes, 1. Put gelatin sheets or powder in a
such as themed cakes (e.g. ocean bowl filled with water. Stir and let
 Shiny in appearance or have a
island cake) this soak for 2 to 3 minutes.
polished look
Egg-based foam cakes, such as jelly 2. Stir hot water in the mixture until
 Has a solid, wobbly and
cake and peach trifle the gelatin has dissolved.
transparent look
Egg-based foam cakes, such as 3. Add sugar, citric acid powder, and
 Can be sliced, diced or placed as
strawberry jelly custard slice food flavouring to the mixture.
a whole on top or along the side
of the cakes 4. Pour the liquid gelatin into the
cake mould where the shaped
cake layers are.

Icings  Sweet in flavour Egg-based foam cakes, such as jam- 1. Combine the caster sugar, butter,
filled vanilla cake vanilla, and milk in a bowl. Whisk
 Has a semisolid and thick
the mixture until this is smooth.
consistency Egg-based foam cakes, such as spiced
apple cake with brown butter icing 2. Spoon the icing mixture into a
 Can have vibrant to pale
piping bag fitted with the desired
colours depending on the food Emulsified foam-based sponge cakes,
nozzle.
colouring or gel added to the such as carrot and pecan cake with
mixture cream cheese icing 3. Carefully pipe the icing on the
cake.
 Can be used to cover or pipe
designs on the surface of the
cakes

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Sprinkled icing sugar  Sweet in flavour Oil base cakes, such as vanilla bundt Sift powdered sugar on top of the baked
cake cake for serving.
 Has a pearly white colour
Butter base cakes, such as Quandong
 Finely milled in appearance
cake
 Sifted on top and along the edge
Emulsified foam-based sponge cakes,
of the cakes
such as Armenian nutmeg cake

Whole nuts  Nutty or bittersweet in flavour Butter base cakes, such as chocolate 1. Line the unsalted nuts in the base
nut upside-down cake of the cake pan.
 Has hard and rough or smooth
texture Butter base cakes, such as Christmas 2. Pour the batter and bake the
cake cake. Cool this on a wire rack.
 Solid and compact in
appearance Butter base cakes such as coffee and 3. Turn the cake upside-down,
walnut streusel cake removing this from the mould.
 Placed on top or along the edge
of the cakes

Crushed nuts  Nutty and bitter or sweet in Butter base cakes, such as fruit and After the cake is frosted, sprinkle crushed
flavour nut cake nuts on top of the cake.
 Have hard and rough or smooth Butter base cakes, such as walnut cake
texture with coffee syrup
 Solid in appearance Butter base cakes, such as caramel
pecan crumble cake

250 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Pastry or Bread Fillings

The following table presents each filling used in pastries or breads:

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Savoury fillings Animal protein  Generally salty in flavour Pastries: 1. Combine ground meat with
butter and other spices.
 Can appear diced, sliced Savoury pastes, such as sausage
Mix the filling well.
or whole pockets
2. Spoon a filling on the top of
 Meat items can be Savoury pastes, such as lamb
the puff pastry.
sinewy in appearance and capsicum pastries
3. Seal the edges by lifting the
 Brown to golden brown Savoury pastes, such as beef
edge closest to you and
and cheddar pastries
 Can either have a solid or folding this to the other
liquid base Breads: edge. Press this using your
 Produced using existing Chicken floss buns fingertips.
meat-based recipes 4. Mark edges using the tines
Meat buns
of a fork.
Stuffed buns
5. Put the pastry on a greased
and lined baking tray and
bake this for a period.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Savoury fillings Dairy  Sharp, sweet and tangy Pastries: 1. Place shredded cheddar
in flavour cheese into the pie crust.
Savoury paste, such as cheese
 Can appear in consistent quiche 2. Combine the eggs, milk,
white-to-yellow colours cream, flour, and chives in
Savoury paste, such as
a bowl. Season this with
 Have smooth texture vegetable tart with almond
salt and pepper. Whisk this
pastry
 Can appear compact and until smooth.
solid, semisolid or runny Savoury pastes, such as sweet
3. Pour the mixture into the
and liquid based on the harvest
pie base. Cover this with a
type of dairy
Breads: cut pastry.
Milk butter buns
Cheese buns
Butter buns

252 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Savoury fillings Vegetable  Juicy and fresh in flavour Pastries: 1. Sauté onion, ginger, and
garlic in a pan over medium
 Generally has a smooth Savoury pastes, such as veggie
heat. Add potatoes in.
texture puffs
2. Stir carrots and peas into
 Can be prepared using Savoury pastes, such as kumara
the pan. Mix spices to
separate cookery pastries
season the filling.
methods
Savoury pastes, such as sweet
3. Remove this from heat.
 Can be chopped, diced or potato and leek quiches
cut 4. Spoon the filling into the
Breads:
puff pastry prepared.
Vegetable and cheese-filled
bread rolls
Green veggie bread
Vegan veggie stuffed braided
bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Cheese  Sharp, sweet and tangy Pastries: 1. Beat cream cheese, egg,
in flavour sugar, vanilla extract, and
Puff paste, such as puff pastry
lemon juice in a bowl.
 Can appear in light with sweet cheese filling
yellow to white colours 2. Spoon the filling into the
Puff pastes, such as smoked
depending on the type of pastry.
ocean trout and cream cheese
cheese
pastries
 Can be added to an
Puff paste, such as fresh onion
existing filling recipe
cheese puff
 Can be diced, sliced or cut
Breads:
into small pieces
Sweet cheese bread rolls
Cheese bread
Chipá

254 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Chocolate  Bittersweet or sour in Pastries: 1. Place semisweet chocolate

flavour chips on a puff pastry.
Puff pastes, such as chocolate
 Generally tastes rich and puff pastry rolls 2. Roll or fold the pastry from
decadent one edge to another.
Short, sweet paste, such as
 Light to dark brown raspberry chocolate tart
 Can be melted, diced or Puff paste, such as Christmas
broken apart chocolate pastry tree
 Can be added to other Breads:
ingredients to produce a
Dark chocolate-filled braid
specific filling recipe
Chocolate bread rolls
Chocolate chip banana bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Cream  Rich, sweet and Pastries: 1. Mix milk and vanilla beans
decadent in flavour in a saucepan over medium
Choux pastes, such as cream
heat.
 Milky white in puffs
appearance 2. Prepare an ice bath in a
Short, sweet paste, such as sour
bowl containing ice cubes
 It can be infused with cream pastry
and water.
other colours or flavours
Choux pastes, such as citrus
 Made from whipped cream pastry horns
cream, sugar and vanilla,
Breads:
extract or pudding
Cream buns
Sour cream white bread
Almond cream bread

256 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

3. Stir together sugar,

cornstarch and salt in a
mixing bowl. Add egg yolks
until the mixture is smooth
and fluffy.
4. Pour the milk mixture into
the egg yolk mixture.
Remove vanilla beans by
using a sieve while pouring.
5. Heat the mixture in the
same saucepan over
medium heat. Whisk this
until it thickens. Remove
from heat.
6. Add in butter until this
melts and is combined.
7. Use a sieve to produce a
thick, smooth cream. Cover
the bowl with the sifted
cream using baking paper.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

8. Place the bowl on top of

the ice bath prepared
earlier. Let the mixture chill
for 30 minutes. Refrigerate
this until cold.
9. Place this in a piping bag
fitted with an appropriate
nozzle.
10. When using the bag,
carefully aim the nozzle in
the pastry. Lightly press the
bag to release the filling.

258 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Custard  Rich, sweet, and Pastries: 1. Heat the milk, vanilla, and
decadent in flavour sugar in a pan over
Short, sweet paste, such as
medium-low heat.
 Have a creamy and custard Danish pastry
velvety look 2. Mix the egg yolk, milk, and
Short, sweet paste, such as
cornflour in a bowl.
 Can have a thick and custard tarts with coconut chia
runny or semisolid pastry 3. Pour the warm milk
texture mixture into the egg
Puff pastries such as apple
mixture. Heat this again to
 Made from egg yolks, crumble and custard croissants
make the mixture thick.
sugar, flour, milk, butter
Breads:
and gelatin
Custard rolls
Korean custard bread
Custard buns

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Fresh fruit  Fresh and sweet in Pastries: 1. Slice strawberries, kiwi,
flavour with citrus-like blueberries, and
Short, sweet paste, such as fresh
notes raspberries into two.
fruit tart
 Plump in appearance 2. Place this on the pastry
Short, sweet paste, such as
cream poured into the
 Can be sliced, diced or autumn tarts with cinnamon
baked pie base.
retained as whole pastry
3. Seal the pie with a cut
 Can be added to an Short, sweet paste, such as
pastry.
existing filling recipe freeform fruit pie
Breads:
Fruit bread braid
Raspberry banana bread
Fresh fruit bread

260 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Crystallised fruit  Sweet in flavour with Pastries: 1. Heat sugar, syrup, and
citrus-like notes water in a pan over
Short, sweet paste, such as
medium heat. Stir gently.
 Shiny in appearance or glazed fruit tart
have a polished look 2. Add whole fruits such as
Puff paste, such as stone fruit
strawberries or
 Can be sliced, diced or galette
blueberries. Remove this
retained as whole
Puff paste, such as peach and from heat after a minute.
 Can be added to an almond galette
3. Place the candied fruits on
existing filling recipe
Breads: top of a pastry cream
Candied fruit bread poured into the baked pie
base.
Christmas fruit bread wreath
4. Seal the pie with a cut
Chocolate cherry banana bread
pastry.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items

Type of fillings Main types Culinary characteristics How to prepare
where each is used

Sweet fillings Fruit pureés  Sweet in flavour with a Pastries: 1. Purée strawberries and
few sour notes other fruits using a food
Choux pastes, such as
processor.
 Have a thick and runny strawberry cream puffs
look 2. Stir this in a pastry cream
Short, sweet paste, such as fruit
mixture.
 Made from blended mince tart
fruits and other fruit 3. Fill the piping bag with the
Short, sweet paste such as fruit
juices strawberry filling.
mince pie
 Can be added to other 4. Aim and stick the nozzle in
Breads:
existing filling recipes the pastry and gently pipe
Peanut butter and jelly banana until each pastry feels full.
bread
Knotted sweet buns with
strawberry puree filling
Banana blueberry coconut
bread

262 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items

Type of fillings Main types Culinary characteristics How to prepare
where each is used

Sweet fillings Whole nuts  Nutty or bittersweet in Pastries: 1. Combine eggs, syrup,
flavour sugar, butter, vanilla and
Short, sweet paste, such as
nuts in a bowl.
 Has a semisolid and pecan pie
rugged texture 2. Place the filling into the
Short, sweet pastes such as
bottom of the baked pie
 Appear in various maple nut pies
crust.
colours based on the
Short, sweet pastes such as
food colouring or other
freeform honey nut tarts
ingredients added
Breads:
 Can be added to existing
filling recipes to produce Walnut bread roll
new hybrid fillings Nut bread roll
Old-fashioned date-nut bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where

Type of fillings Main types Culinary characteristics How to prepare
each is used

Sweet fillings Crushed nuts  Nutty or bittersweet in Pastries: Cover the bottom of the baked pie
flavour crust with the crushed walnuts.
Short, sweet paste, such as
 Has a semisolid and walnut maple pie
smoothened texture
Short, sweet pastes, such as
 Appear in various macadamia nut tarts
colours based on the
Short, sweet pastes, such as
food colouring or other
spinach, feta and pine nut pies
ingredients added
Breads:
 Can be added to existing
filling recipes to produce Povitica bread
new hybrid fillings Cranberry nut bread
Holiday orange nut bread

264 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Pastry or Bread Decorations

The following table presents each decoration used in pastries or breads:

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Fresh fruits  Can taste sweet or citrus-like Pastries: 1. Top baked puff pastry with cream
cheese.
 Plump in appearance Short, sweet paste, such as fresh fruit
tart 2. Add raspberries, strawberries,
 Can be sliced, diced or retained
and other sliced fruits over the
as whole Short, sweet paste, such as autumn
cream cheese.
tarts with cinnamon pastry
 Can be placed on top and along
the side of the plated pastry or Short, sweet paste, such as freeform
bread fruit pie
Breads:
Fruit bread braid
Raspberry banana bread
Fresh fruit bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Preserved fruits  Sweet in flavour with citrus-like Pastries: 1. Top baked puff pastry with cream
notes cheese.
Puff paste, such as fruit Danish pastry
 Dehydrated in appearance 2. Add dried raspberries,
Short, sweet paste, such as fruit mince
strawberries, and other fruits
 Can be sliced, diced or retained tart
over the cream cheese.
as whole
Short, sweet paste, such as fruit mince
 Can be placed on top and along pie
the side of the plated bread or
Breads:
pastry
Fruit preserves almond coffee bread
Banana blueberry coconut bread
Knotted sweet buns with fruit
preserve filling

266 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Crystallised fruits  Sweet in flavour with citrus- Pastries: 1. Top baked puff pastry with cream
like notes cheese.
Short, sweet paste, such as glazed fruit
 Shiny in appearance or have a tart 2. Add candied raspberries,
polished look strawberries and other fruits over
Puff paste, such as stone fruit galette
the cream cheese.
 Can be sliced, diced or
Puff paste, such as peach and almond
retained as whole
galette
 Can be placed on top and along
Breads:
the side of the plated bread or
pastry Candied fruit bread
Christmas fruit bread wreath
Chocolate cherry banana bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Glazes  Sweet in flavour Pastries: 1. Heat vanilla and milk in a pan over
medium-high heat.
 Shiny in appearance or have a Choux paste, such as éclair
polished look
Puff paste, such as lemon glaze scones 2. Mix the sugar, egg yolks, eggs,
 Has a thick and runny cornstarch, cocoa powder, and
Puff paste, such as passionfruit salt in a bowl until the mixture is
consistency
yoghurt millefeuille thick and smooth. Remove this
 Poured on top of the plated from heat.
Breads:
bread or pastry
Glazed lemon bread
Glazed bread rolls
Glazed buns

268 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

3. Pour the milk mixture into the egg

mixture.
4. Heat the combined mixture in the
same saucepan over medium heat
for 2 to 5 minutes.
5. Add the bittersweet chocolate
chips to the custard mixture.
6. As the chocolate melts, add the
butter. Transfer this into a bowl.
7. Cover the bowl with plastic wrap.
8. Pour this on top of each baked
pastry.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Icings  Sweet in flavour Pastries: 1. Combine the caster sugar, butter,

vanilla, and milk in a bowl. Whisk
 Has a semisolid and thick Puff paste, such as fruit puff pastry
the mixture until this is smooth.
consistency tart
2. Spoon the icing mixture into a
 Can have vibrant to pale Puff paste, such as vanilla slice with
piping bag fitted with the desired
colours depending on the food passionfruit icing
nozzle.
colouring or gel added to the
Puff paste, such as shortcake with
mixture 3. Carefully pipe the icing on top of
passionfruit icing
the baked pastry.
 Can be used to pipe designs on
Breads:
the surfaces of pastries or
breads Cinnamon dessert bread with icing
Iced buns
Iced banana nut bread

270 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Jellies  Sweet in flavour Pastries: 1. Put gelatin sheets or powder in a

bowl filled with water. Stir and let
 Shiny in appearance or have a Short, sweet paste, such as panna
this soak for 2 to 3 minutes.
polished look cotta tart with custard and jelly
2. Stir hot water in the mixture until
 Has a solid, wobbly and Short, sweet pastes, such as jelly
the gelatin has dissolved.
transparent look custard tartlets
3. Add sugar, citric acid powder, and
 Can be sliced, diced or placed as Short, sweet pastes, such as
food flavouring to the mixture.
a whole on top or along the side strawberry jelly tarts
of the plated pastry or bread 4. Pour the liquid gelatin over the
Breads:
pastry cream on the bottom of the
Fairy bread jelly slice pie base.
Peanut butter and jelly banana bread
Christmas star twisted bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Sprinkled icing sugar  Sweet in flavour Pastries: Sift powdered sugar on top of the baked
pastry for serving.
 Has a pearly white colour Short, sweet paste, such as sweet
shortcrust pastry
 Finely milled in appearance
Choux paste, such as choux pastry
 Sifted on top and along the edge
of the plated pastry or bread Puff pastes, such as apricot and
almond pastries
Breads:
Cinnamon walnut star bread
Milk and sugar mini buns
Banana bread

272 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Meringue  Sweet in flavour Pastries: 1. Beat egg whites, granulated

sugar, vanilla, and cream of tartar
 Can appear in various colours Short, sweet paste, such as classic
until stiff, glossy peaks form.
based on the food colouring lemon meringue pie
applied in the mixture 2. Spoon the meringue mixture on
Short, sweet pastes, such as little
top of the pastry filling.
 Has a semisolid, airy and light lemon meringue tarts
texture 3. Spread this evenly on the surface
Short, sweet paste, such as rocky road
of the pie.
 Made from a beaten mixture of meringue pie
egg whites and sugar 4. Bake this under a period.
Breads:
 Can be applied on top or along
Banana bread with cinnamon
the side of the plated pastry or
meringue
bread using a baking spatula
Sesame seed meringue bread
Meringue bread rolls

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Whole nuts  Nutty or bittersweet in flavour Pastries: 1. Place whole nuts individually on
top of the cream cheese mixture.
 Has a hard and rough or Short, sweet paste, such as pecan pie
smooth texture 2. Align the nuts properly, showing
Short, sweet pastes, such as maple nut
patterns throughout.
 Solid and compact in pies
appearance
Short, sweet pastes, such as freeform
 Place on top or along the edge of honey nut tarts
plated pastry or bread
Breads:
Vegan pumpkin bread
Nut bread roll
Old-fashioned date-nut bread

274 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Examples of baked items where each

Main types Culinary characteristics How to prepare
is used

Crushed nuts  Nutty or bittersweet in flavour Pastries: 1. Sprinkle crushed nuts on the
cream cheese mixture placed on
 Has a hard and rough or Puff paste, such as Danish pastry
the baked pastry.
smooth texture
Short, sweet paste, such as walnut
 Composed of small, broken- apple pie
down types of nuts
Short, sweet pastes, such as
 Place on top or along the edge of macadamia nut tarts
plated pastry or bread
Breads:
Banana nut bread
Povitica bread
Holiday range nut bread

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Bread Fillings
Fillings are not usually baked with bread. However, there are some exceptions. Due to the bread
products branching to other versions, the culinary expectations are changing. Examples of these bread
items are bread rolls and bread buns.
Baked breads are also transformed into sandwiches. The following are the corresponding sandwich
items and some of the fillings used in them:

Filled roll Pressed

Club sandwich Open sandwich Wrap sandwich
sandwich sandwich

 Club sandwich
A club sandwich consists of three slices of bread with fillings. An example includes a chicken
lettuce sandwich. This uses the following fillings:
o Meat slices (turkey or chicken)
o Ham slices
o Cheese
o Tomato
o Lettuce leaves
o Mayonnaise
 Filled roll sandwich
A filled roll sandwich is a type of cold or hot sandwich made from a cylindrical bread roll. An
example includes bagels. This uses the following fillings:
o Deli meat (luncheon meat, canned meat)
o Bacon
o Onion
o Lettuce
o Tomato
o Dressing (sauce)

276 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

 Open sandwich
An open sandwich consists of a slice of bread with toppings. An example includes Eggs
Benedict. This uses the following fillings:
o Ham
o Cheese
o Tomato
o Mayonnaise
o Tuna
 Pressed sandwich
A pressed sandwich is a loaf of bread portioned into two or more slices with fillings. An
example includes a panini sandwich. This uses the following fillings:
o Italian deli meats (salami, pepperoni)
o Cheese
o Spinach, basil, and other greens
 Wrap sandwich
A wrap sandwich is a type of sandwich made with a soft flatbread rolled with the filling inside.
This uses the following fillings:
o Chicken
o Beef
o Lettuce
o Tomato
o Cucumber
o Cheese

Bread Decorations
These depend on the colour and contrast of the bread items being presented. Decorations for bread
items are referred to as garnishes. The following are some of the decorations used in breads:

Colour Decoration/Garnish

Red Cherries, strawberries, cranberries, jelly, radishes, beets, tomatoes

Green Celery, green peppers, lettuce, olives, parsley, pickles

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Colour Decoration/Garnish

Yellow Cheese, lemons, lemon rind, pear, egg yolk

Orange Apricots, oranges, orange rinds, peaches

Brown Dates, figs, potato chips, nuts

Black Prunes, black olives

White Cream cheese, cucumbers

How Fillings, Icings, and Decorations Enhance Appearance and Taste of Cakes, Pastries, and Breads
The following outlines how fillings, icings, and decorations enhance the appearance and taste of baked
items:

How this Enhances Appearance of How this Enhances Taste of Baked

Food Items
Baked Items Items

Fillings incorporate new flavours in

Fillings complement the colours
cakes, pastries, and breads. These
used in cakes, pastries, and breads.
Fillings created the varieties of cakes,
These make them look more
pastries, and breads produced in
delectable and attractive.
commercial kitchens.

Icings also incorporate mostly sweet

Icings complement the colours used
flavours in cakes and pastries.
in cakes, pastries, and breads. These
Applying icings rounds out the
are usually used in cakes to cover the
flavours from those found in the
Icings cake layers for further decoration.
fillings and crumbs. It also
The variety of icings in the market
incorporates texture that
introduced the variety of cakes
contributes to a pleasant tasting
today.
experience.

Decorations complement the

Decorations also complement the
colours used in cakes, pastries and
flavours used in the fillings and
breads. These make them more
crumbs. Placing decorations
Decorations delectable, original, and attractive.
incorporates vivid texture that
These also pique customers' interest
enhances the overall tasting
and highlight the flavours used in the
experience.
baked item.

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Using Suitable Fillings, Icings, and Decorations

In using suitable fillings, icings, or decorations, always remember the following
steps:
1. Review an organisational recipe relevant to the baked item being prepared.
2. Look into a specific section in the recipe about ingredients and procedures to prepare icing,
fillings, or decorations.
3. Consider the information, follow the steps, and use the equipment or ingredients as specified.
4. Confirm with a more senior chef the icing, filling, or decoration you used to present the baked
item.
5. Once confirmed, apply these based on organisational standards.

Remember
Organisational standards can refer to guidelines you must follow when preparing
food items. For this instance, your organisation may have prescribed nozzle
attachments for cream fillings. There may also have instructions in the document on
how to decorate each cake and allowable food items as decorations. Adding edible
gold leaf for Danish pastries is an example.

6. Check in with a more senior chef and provide updates about the task.
7. Seek feedback on the overall look of the baked item with icing, decorations, or fillings. Adjust
icing, filling, or decoration as needed.

Multimedia
Watch the following video about piping
techniques for icing.
7 Basic Piping Techniques Using 1 Tip Only

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5.2 Visually Evaluate Cakes, Pastries, and Breads Produced

Evaluating prepared cakes, pastries, and breads requires a lot of skill. This means the act of inspecting
aspects of food items. You must be able to point out even the tiniest issues while adhering to
organisational procedures. These procedures are in place to help you deliver the best products from
the kitchen to the table. Doing this consistently can drive customers in and ensure food safety.
Inspecting the condition and quality of baked items starts by looking into the following:

Colour

Appearance

Shape

Size

Decorations used

Consistency

 Colour: Are the colours in each baked item vibrant or appealing?

 Appearance: How does each baked item look? Do any of the baked items look inconsistent
compared to other items produced?
 Shape: Are there any irregularities in shape if compared with other similar baked items?
 Size: Are there any irregularities in size if compared with other similar baked items?
 Decorations used: Are the food items used freshly made?
 Consistency: How does each baked item compare to another?
Recall that some of these characteristics were discussed in Subchapter 4.1. These are under desired
product characteristics. You must follow prescribed procedures to get the desired characteristics you
want to see in baked products. Meeting this makes you compliant with your organisation’s standards
and prescribed practices.

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If you happen to see issues in any of the aspects previously discussed, you must adjust the
presentation of each baked item by doing the following:

Removing food items that seem excessive or unnecessary

Using kitchen equipment to fix some visual issues

Adding food items to ramp up the overall look of the food item

Rearranging placement of food items on each baked item

 Removing food items that seem excessive or unnecessary

For example, too many crushed nuts bleed towards the edge of a cake, so excess must be
levelled off.
 Using kitchen equipment to fix some visual issues
For example, use a spatula to smoothen cream cheese on top of a Danish pastry.

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 Adding food items to ramp up the overall look of the food item
For example, if the Bundt cake lacks texture, you may sift caster sugar over the top of the
baked cake.
 Rearranging placement of food items on each baked item
For example, you can place an array of fresh, sliced strawberries around the edges of the pie
crust instead of the whole blueberries. This will emphasise the vibrance and inherent flavours
of the baked pie.
Once these are done, check in with a more senior chef before placing them on a suitable service-ware.
The following is a case study of a chef at La Bellissima restaurant evaluating and adjusting a cake they
decorated:

Case Study: Lettering Practice

Olivia is one of the trainees sent by The Continent Hotel to participate in
training about baking. She must complete the training before she can
produce baked dishes. Today, her trainer assigned a practical activity each
trainee must do. The trainer presented a scenario where trainees must
respond to a customer’s request on a cake they ordered. The customer
wants their cake with lettering that says ‘Happy Birthday!’
According to the trainer, each must practise writing or lettering on baking paper using a ganache.
To successfully pass the activity, they must also follow proper piping bag procedures. Olivia
performed the following steps:
1. She filled the piping bag with the pre-prepared ganache. She also fitted the bag with a
smaller tip to round out the letters.
2. At first, she wrote on a spare baking paper to test her hand shakiness.
3. After this, she aimed the nozzle and pressed the top of the bag on another baking paper.
4. When she finished the letters, she figured the exclamation mark was still missing.
5. To fix this, she piped an exclamation mark after the word 'Happy Birthday'.
6. She inspected the cake to look for other issues present.
When she found no other issues, she informed her trainer. Upon seeing the cake, the trainer was
impressed with Olivia’s lettering precision and usage of a smaller tip to perform the task.

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5.3 Use Suitable Service-Ware to Present Cakes, Pastries, and Breads

You have encountered the service-ware for the baked goods in Subchapter 2.1. Essentially, you must
ensure that you follow food presentation and organisational standards. There may be a specific plate
or container for each baked item that you must use. You may also use plating methods to ensure
service and customer consumption practicality.
Service consumption refers to how the baked item is delivered to customers. This may be closely
relevant to displaying baked items. Customer consumption refers to how the customer consumes the
baked item.
One important element of food plating is styling. Although some general practices exist, this has a
different version in other organisations. They are used to help establish an organisation’s brand and
identity. Always consult your organisational standards to know the food plating methods they use.
Styling refers to how the baked items are put together on the plate or crockery for practicality. Some
important guidelines for food styling include the following:

Plate Arrangement

 Plate
The choice of plate or tableware is important since it serves as the canvas of your dish. Here
are some elements you must consider when choosing the kind of plate to use:
o Plate size - You must make sure it is not so big that your food looks small or too small
that the food seems too big. You can do this by avoiding the rim of the plate. This will
keep the plate from looking crowded.
o Plate colour - White or light-coloured plates are popular since they let bright colours
stand out.
o Plate shape - Round plates are common choices for restaurants. Other shapes may be
used as well. For example, a long rectangular plate can be used for a large baguette
serving.
o Plate function - Make sure the plate is appropriate for the dish. Choux pastries must
be served on a service plate. Sourdough bread is typically served on a larger plate.
After arranging the food on the plate, always wipe down the edges to ensure it looks clean
when the customer receives it.

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 Arrangement
Food must still be arranged pleasingly. You must tie this in with practicality in service and
consumer consumption.
Some methods for arranging baked items on a plate are listed as follows:
o Traditional or classic plating - A traditional or classic arrangement is the clock method.
Imagine the face of a clock on your plate. A slice of cake is placed between 9 and 12.
A pastry item is placed between 12 and 3. Lastly, the bread item is placed in the lower
half of the plate, from 3 to 9. This makes it easier for the customer to prioritise the
food item closest to them.
Usually, this method makes it easy for customers to see each part of the plated dish
or food. This also prevents the items from falling over when the waitstaff brings them
to the customer’s table. The plate’s weight is focussed on the centre, making it well-
supported and easier to carry.
o Landscape plating - This method involves spreading the baked items across the plate
at a uniform length. This applies to various orders or servings of a single baked item,
such as flatbread or baguettes.
This plating method makes it possible for multiple portions of the same dish to spread
out on the plate. This helps prevent the food items from falling over when this is
getting delivered to customers. The weight of the plate is also balanced since the
contents are spread out. This makes it easier for the customers to take their portion
of the baked dish well without making contact with the ones not intended for them.
o Stacked plating - You may also arrange food by stacking food items on top of or
against each other to create height on a product being served. This conserves space
and allows you to place other baked items.
o Odd quantities plating - Arranging food in odd quantities greatly helps maximise the
space for each service-ware used. You can place three or five small baked items across
the plate. You can also place garnishes to introduce contrasting colours on the plate.
Odd numbers can be placed in slightly asymmetrical arrangements, which are pleasing
to the eye. Place three portions of a baked item in a single serving. You may also group
them into fives whenever possible.

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Multimedia
For more tips and techniques on food
presentation, access the video below:
15 Cake Decoration & Plating Hacks to
Impress Your Dinner Guests! So Yummy

Selecting Suitable Service-ware for Cakes, Pastries, and Breads

The steps for choosing appropriate serving utensils for cakes, pastries, and breads are as follows:

Review workplace procedures for presenting baked items.

Look for the service-ware in the organisation.

Prepare the service-ware you need to present the baked item.

Place each cake, pastry, or bread portion in the crockery,

following proper plating methods.

Inform a more senior chef if service-ware usage for each cake,

pastry, or bread is appropriate.

1. Review workplace procedures for presenting baked items. This can include selecting suitable
service-ware for each type of baked item.

2. Look for the service-ware in the organisation. Seek help from a more senior chef on the type
of service-ware to use if this is unavailable in the workplace.

3. Prepare the service-ware you need to present the baked item. This can include the crockery
(i.e. plate), type of cutlery (i.e. fork), and other kitchen equipment you need.

4. Place each cake, pastry, or bread portion in the crockery, following proper plating methods.
You can use a set of plating spoons when plating food elements in the crockery. This must be
appropriate to the current food item being plated, e.g. sauce spoon to drizzle glaze on the
baked item.

5. Inform a more senior chef if service-ware usage for each cake, pastry, or bread is
appropriate. If not, consider asking them if service-ware must be replaced or if each baked
product requires re-plating.

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5.4 Display Cakes, Pastries, and Breads in Appropriate Environmental Conditions

In the previous subchapter, you have learnt the importance of using suitable service-ware for each
baked item. This subchapter will present you with ways to display and store them well.
Cakes, pastries, and breads are usually displayed in a food receptacle. This equipment separates these
baked items from the outside environment. This decreases the possibility of contamination and
ensures food safety in the process. Displaying food items well coincides with two factors:
 Ensuring optimum freshness
 Ensuring optimum product characteristics
You have encountered these two concepts in the previous chapters. Freshness refers to the present
status of each baked item. Product characteristics refer to the things you can adjust in each baked
item.
The following are the environmental conditions to ensure food safety and optimise the shelf life of
baked products:

Use of
Atmosphere Humidity Light Packaging Temperature Ventilation
containers

 Atmosphere
You should store your food in an oxygen-free place or container. Bacterial growth needs
oxygen to grow and thrive. Lesser oxygen makes a slower growth of bacteria. This is connected
with containers you use to store.
 Humidity
Too much moisture can spoil your food much faster. Even dried goods should be at a 10%
moisture level to retain their quality. Moulds grow in more humid places.
 Light
Light can decrease your food’s quality. It is best to store food in dark areas.
 Packaging
Food-safe plastics or high-quality paper packaging is the best choice. It is not good to store
food in paper packaging since air can enter it. Ensure food is fully sealed. Holes or tears make
spoilage more possible.

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 Temperature
Avoid storing your food in a warm place. Expect a shorter lifespan of your food. Do not put
your food where the temperature keeps on changing. Have an area with a consistent
temperature. Good storage temperature starts at 15 °C. Anything higher than that is not
appropriate for food storage. The best temperature starts at 4 °C and is lower.
 Use of containers
Storing food in an air-tight and sealed container is best to keep food fresh.
 Ventilation
Too much ventilation affects the growth of microorganisms in your food.
Since displayed food is not for immediate consumption, you must consider the environment in which
you will be storing it. Displayed food should be clearly seen by customers. They should also be stored
in an appropriate environment.
Environmental conditions refer to how and where the food is stored. These include the place, the
equipment, and even the temperature. It should remain safe to eat, as well as safe from contamination
from outside sources.

Remember
Food must be stored outside of the temperature danger zone. Harmful bacteria can
grow or multiply in potentially hazardous food if it stays within 5 °C and 60 °C for
longer than four hours.

The following can happen if baked items or food, in general, are not stored properly.
 There will be rampant growth of mould and bacteria.
 The taste of food will be affected.
 The food will be more prone to spoilage and contamination.
 There will be more food waste.
 The profitability of food will be affected.
 The organisation’s reputation may also be affected since customers may not purchase from
you.

5.4.1. Displaying Hot Food

Use equipment like hot food display cases or hot-
holding equipment that can keep food above 60 °C for
extended periods.

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It is advisable to keep a log of when the food was placed into display containers and the
temperature. Check on food temperature regularly to ensure it stays above 60 °C.
Since displays are shown to customers, ensure a visible warning for hot display cases. This is to
reduce the risk of burns or accidents from improper handling of hot food and its equipment.
If the hot food is displayed so that customers can serve themselves, such as in a buffet spread,
make sure to provide separate utensils for each dish.

5.4.2. Displaying Chilled Food

Chilled or refrigerated display cases are used for food
items that need to be stored cold. They can store food
below 5 °C for extended periods. Like hot display
cases, check on chilled units regularly to ensure their
temperature stays the same.
There are different types of display cases to
accommodate different temperatures. Ice cream
would have a different temperature threshold than
cakes, deli sandwiches, or seafood. Choose the
appropriate case and appropriate temperature for
each food item.

5.4.3. Food for Dry Display

Not all baked items are considered potentially
hazardous. Some are safe to store within 5 °C
and 60 °C range. Think of cafés or bakeries that
display muffins, bread, or other baked goods. In
this case, these food items do not need a
refrigerated or heated unit. However, they must
still be kept in display cases to prevent
customers from handling them before purchase.
Doing so may contaminate the food.
Use dry display cases or cover these food items with clear food covers. You may place signs to
remind customers that they should not handle the food they have not purchased yet.

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5.4.4. Appropriate Environmental Conditions for Storing Cakes, Pastries, Breads, and
Reusable By-Products
There are specific conditions you must remember when storing food and baked items you
prepared. You may need to consider some steps to ensure that wastage is minimised. At the
same time, you can maximise profits since these can still be consumed and sold.
Reusable by-products are food items produced after preparing dishes. Usually, these items can
still be used in other baked dishes or products. The following are examples of reusable by-
products after preparing cakes, pastries, and breads:
 Fruit peelings - These can be scraped or grated and used as a garnish to add acidity and
texture to other dishes, baked or not. An example includes lemon rinds.
 Vegetable offcuts and trimmings - These can be used to prepare vegetable stocks for
pie fillings and other dishes.
 Bones - These are produced after using meat in preparing the baked dishes. You can
use these to prepare stocks that can be used in other dishes.
The following table shows ways to store cakes, pastries, breads, and reusable by-products well:

Environmental Conditions Ways to Store

 Ensure that food stays cold or hot depending

on its needs. Different foods have specific
temperature requirements. The temperature
should be between 5 to 60 °C. Anything higher
or lower than that will put your ingredients in
Ensuring food safety the ‘danger zone.’
 Food containers should always be covered to
avoid contamination and fast spoilage.
 Keep the reusable ingredients and baked items
away from open windows.

 Use food-safe containers, covers, and

packaging to protect the reusable ingredients
and baked items. Ensure these are not
damaged.
Optimising shelf life  Store raw food like meat, seafood, or ready-to-
eat foods separately to avoid contamination.
 Do not store these in warm or humid areas or
expose these to direct sunlight, as this could
spoil the reusable ingredients and baked items.

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Usually, when you want to store food items fresh for long periods, you must consider the
following:
 The right container to use
 The right location or equipment to store the food container
 The right temperature for storage
The following are proper ways to store cakes, pastries, breads, and reusable by-products.

Food Items Storing Each Properly

Cakes must be stored in an airtight container. Once placed in the

container, this must be shelved in a cool, dry place at room
temperature. This usually sits at around 21 °C.
Cakes
If the cakes happen to have perishable ingredients in them, you must
store these in the refrigerator. Temperatures in the refrigerator must
range from 1 to 4 °C.

Pastries must be stored in an airtight container. Once placed in the

container, these must also be shelved in a cool, dry place at room
temperature. This usually sits at around 21 °C.
Pastries
If the pastries happen to have perishable ingredients in them, you
must store these in the refrigerator. Temperatures in the refrigerator
must range from 1 to 4 °C.

Breads must be stored in an airtight container. Once placed in the

container, these must also be shelved in a cool, dark, and dry place
at room temperature. This usually sits at around 21 °C.
Breads
If the breads will be consumed for longer periods, you must store
these in a container and shelve this in a refrigerator. Temperatures
in the refrigerator must range from 5 °C or below.

Reusable by-products such as fruit peelings and vegetable offcuts

Reusable by- must be kept in a sealable, clean, and shallow container. This must
products then be shelved in the refrigerator with temperatures from 5 °C or
below.

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To prevent cross-contamination between these food items, you must practise the following:
 Food items must be placed separately in a clean, sealable container.
 Food items must be shelved or stored away from animal-based products. Juices from
these can contaminate the food items and other items in the storage.
 Food containers must be closed tightly to keep air and other contaminants out.

5.4.5. Best Practices for Displaying Food

There are various environmental conditions to take note of when displaying food to customers.
Use the following practices to reduce risks and maximise presentation while displaying food:
 Use display cabinets or windshields
 Keep food out of reach of children
 Avoid topping up dishes to prevent cross-contamination
 Protect food with food-grade cling wraps, bags, or containers
 Display food at safe temperatures
 Keep food away from open windows or doors
Based on Displaying food, used under CC BY 3.0 AU. © Food Standards Australia New Zealand

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5.5 Clean Work Area and Handle Surplus and By-Products as Required
It is important to review your organisation’s guidelines to determine what procedures to follow. Your
kitchen may have a particular schedule dedicated to cleaning. Daily cleaning is an essential part of
every kitchen. A deep cleaning may also follow a particular time. Check with your organisation’s
policies and procedures to determine how often you should clean.
In handling food items for disposal or storage, you will often encounter the following:

Surplus By-products

 Surplus
Surplus is the amount of an ingredient that is in excess or left unused during baking. In
commercial kitchen settings, you must store this well in a designated area for future use.
Surpluses can be stored or disposed of depending on the nature of the food item.
 By-products
By-products are food items produced after preparing the dishes. These can be disposed of as
well or reused while preparing other dishes. You must practise your workplace procedures
when disposing of or storing by-products.

5.5.1 Clean Work Area

You will use various equipment and supplies to clean
your work area. Each one has a different purpose.
Some of these may seem repetitive. Why do you have
to use another kind of towel for different tasks? Why
would you need to use a different sink when
commercial sinks have more than one compartment?
The answer to these usually has to do with hygiene
concerns.
The following are examples of cleaning equipment that you will use in the kitchen:
 Cleaning cloths
These towels are used to dry newly washed dishes, tableware, and cookware. They can
also be used with cleaning agents and chemicals to sanitise work surfaces and
equipment. These must be washed and replaced regularly to reduce the spread of
bacteria or germs.

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 Tea towels
Tea towels are made of soft, thin material and are less absorbent than cleaning cloths.
They can be used to wipe dry crumbs, keep bowls in place, or catch drips or spills. Tea
towels are not meant for deep cleaning or sanitising work surfaces. This is because
strongly formulated cleaning products may damage the material.
 Hand towels and hand towel dispensers
Hands must be thoroughly dried using a disposable hand towel. This reduces the spread
of germs. Cloth towels may harbour bacteria or germs if left damp.
 Separate hand basin and soap for handwashing
A separate hand basin is used to prevent contaminating food. There should also be a
dedicated soap for washing your hands. This is because industrial soap for cleaning
equipment and tools may damage your skin.
 Cleaning and sanitising agents and chemicals
These are substances formulated for cleaning commercial
kitchens, equipment and food storage areas. Cleaning
products can contain chemicals that may be hazardous if
not used properly. These chemicals ensure they are strong
enough to keep your areas clean. Manufacturers must
state and identify any hazardous chemicals in their
products. You can find these on the product’s safety data
sheet.
Safety data sheets are documents that come with
hazardous chemicals. They identify the hazardous
chemical in the product, list information, recommended
use, and restrictions on use. Ensure to read the safety data
sheet to know how to use the product and minimise
accidents or risks in your workplace.
 Dustpans and brooms
These are used to sweep the floors of dry rubbish or waste.
 Mops and buckets
These are used to mop up spills and clean the floor with sanitising agents.
 Garbage bins and bags
These are used to collect rubbish and waste. There should be separate bins for
compostable and non-compostable waste. Garbage bags must be removed and
replaced once they are full.

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 Sponges, brushes, and scourers

These supplies are needed to wash or clean surfaces, cookery, tableware, and utensils.
Sponges are soft and absorbent and do not leave
marks or scratches. The soft material makes them
more flexible for equipment with hard-to-reach
crevices.
Brushes have bristles that stay dry when not used,
making bacteria less likely to grow on them. Some
brushes have handles to help clean large
equipment, like deep pots or industrial mixer
bowls.
Scourers have an abrasive surface that can remove grime or grease from surfaces. Use
scourers carefully, as some may leave scratches on sensitive surfaces like fine china and
stainless steel.

5.5.2 Factors to Consider When Handling Ingredients

When handling ingredients, you must always consider the environment and minimise costs
throughout. You refer to these as environmental considerations and cost-reduction initiatives,
respectively. These practices apply to all commercial kitchen settings as outlined in their
procedures. The following are the factors you must consider when handling ingredients in the
kitchen.
 Environmental considerations are actions you must take to store and dispose of food
items with the environment in mind.
One example of these environmental considerations is storing food in the proper
containers to reduce waste and improper food handling.
 Cost-reduction initiatives refer to ways that intend to lessen costs in the kitchen.
One of these measures is maximising container space when placing food inside.
Remember that all these factors are integrated into your organisation’s procedures.

5.5.3 How to Store Surplus and Reusable By-Products

Storing food items in the kitchen must correspond to the following:
 Surplus baked dishes that can be stored
For example, portions of the Lamington cake that can be reheated and displayed in the
next service period must be stored properly.

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 Surplus ingredients used in the preparation of baked items that can be stored
For example, unused flour must be placed in a food container and stored in a specified
cabinet.
 By-products that can be reused in other dishes
For example, orange rinds can be used as a garnish in other dishes.
Here are some procedures you must follow when storing surplus and by-products:

Factors Workplace Procedures

 You must place food in a reusable container.

This will prevent generating waste caused by
disposable containers.
 Store the food containers in appropriate
locations. This will prevent food spoilage that
Environmental considerations
can generate waste.
 Separate different ingredients into their own
areas in the storage. This will prevent food
items from mixing, which may cause
contamination.

 Place the ingredients or food items in clean and

reusable containers. This will prevent
additional purchases of containers.
 Place the leftover reusable food items in a
Cost-reduction initiatives refrigerated area. These can still be reheated
and served in the next service period.
 Place the leftover reusable ingredients at the
front of the storage shelves so they can be used
before the other unused ones.

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5.5.4 How to Dispose of Surplus and Unusable By-Products

Disposal of food items in the kitchen must correspond to the following:
 Surplus baked dishes that can be disposed of
For example, pastries exposed to direct sunlight or a humid environment may already
be contaminated. You must dispose of or throw them away properly.
 Surplus ingredients used in the preparation of baked items that cannot be stored
For example, unused cracked eggs must be disposed of since they can be contaminated
easily. This will render them unusable in the preparation of other dishes.
 By-products that must be disposed of
For example, eggshells must be disposed of properly.
Here are some procedures you must follow when disposing of surplus and by-products based:

Factors Workplace Procedures

 Place wet and dry by-products in separate

garbage bags. Some of these can be recycled.
 Separate biodegradable from non-
biodegradable by-products. This will make the
recycling process easier.
Environmental considerations  Transfer the garbage bags to the garbage bins
to prevent them from being damaged. This will
stop animals from tearing the bags and spilling
the waste inside.
 Close the lids of the garbage bins to keep the
waste items inside.

 Press food waste against the garbage bag to

maximise the space inside. This will help make
space for other waste items to fit inside.
Cost-reduction initiatives
 Recycle by-products that cannot be stored but
can be used for other purposes, e.g. using
eggshells as compost or fertiliser.

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5.5.5 Best Practices in Cleaning the Work Area

To minimise the environmental impact of your work, you can clean your work area following
sustainable practices. These will minimise the impact on your kitchen operations.
 Wash food in a plugged sink instead of running water
 Clean floors with a mop and bucket instead of a running hose
 Defrost frozen food in a refrigerator instead of under running water
 Segregate your rubbish into proper garbage bins
 Dispose of rubbish properly, especially items with hazardous substances
 Avoid using single-use containers to store food and ingredients
 Use biodegradable cleaning products
These practices also help reduce costs. Using less water and energy resources can help save on
utility bills. Reusable containers will help save money that would have been spent on single-use
storage containers. Most of all, finding ways to use food by-products can further maximise
profit from ingredients while reducing food waste.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

5.5.6 Waste Management

If you cannot store or use by-products, you will need to dispose of them properly. Be mindful
that by-products are a type of food waste. You must follow proper waste practices and
environmental considerations to dispose of these. This is because large amounts of food waste
contribute to greenhouse gas emissions, impacting climate change.
To address this, the national government provides general guidance and plans for how to deal
with waste. Specific waste regulation and management plans vary from one state or territory
to another. Local governments are primarily responsible for implementing their waste programs
and policies. For your reference, the following are the related legislation:

State Legislation

Australian Capital Territory  Waste Management and Resource Recovery Act 2016

Northern Territory  Waste Management and Pollution Control Act 1998

 Waste Reduction and Recycling Act 2011

Queensland  Environmental Protection and Other Legislation
(Waste) Amendment Regulation 2019

 Environmental Management and Pollution Control

Tasmania
(Waste Management) Regulations 2020

 Waste Avoidance and Resource Recovery Act 2001 No

New South Wales
58

South Australia  Environment Protection Act 1993

Western Australia  Waste Avoidance and Resource Recovery Act 2007

 Environment Protection Act 2017

Victoria
 Sustainability Victoria Act 2005

Further Reading
The Department of Climate Change, Energy, the Environment and Water
has further information on policies and governance for waste. Access this
information via the webpage below.
Policies and governance for waste

298 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Although there are no specific laws or regulations regarding food waste disposal, in 2017, the
Australian Government established the National Food Waste Strategy. This was developed in
recognition of the growing global problem of food waste. The strategy provides a framework to
address the issue.
The strategy is holistic and covers several different industries. However, two relevant actions
that you can take in a commercial food establishment include:

Composting food waste into compost or fertiliser

Diverting surplus food to charitable organisations

These are environmental considerations since they also help reduce the amount of food waste
that gathers in a landfill. Additionally, they help reduce costs since businesses would spend less
on landfill fees.
Based on Department of Climate Change, Energy, the Environment and Water. 2022. How food waste is
managed in Australia, used under CC BY 4.0. © Department of Climate Change, Energy, the Environment
and Water 2022

Composting
Composting is a method of disposing of by-products that turns organic matter into compost.
Compost is added to soil to make it more nutrient-rich and encourages plant growth.
However, not all food waste can be
composted. Only the following by-
products can be composted:
 Fruits and vegetables
 Coffee grounds and filters
 Baked goods
 Eggshells
 Nutshells
To compost, you must segregate or separate your food waste properly. Use different waste
containers to separate compostable and non-compostable items. At the end of your shift,
deposit the compostable items in a compost bin. If your workplace does not have a compost
bin, follow the guidelines set by your area’s local waste management service.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Non-compostable By-Products
The following by-products are not compostable. These should be disposed of safely.
 Meat, poultry, and fish
 Dairy products (milk and cheese)
 Grease, oil, and fat
Make sure to check the condition of these food items. You may donate these to a charitable
organisation if they are of good quality. Check the organisational guidelines of your workplace
and the local charities to determine what food items are suitable for donation. Otherwise, you
must dispose of these in the rubbish.
The following are some guidelines you may consider when handling non-compostable by-
products:

Donate to a food rescue facility

•Check with local facilities to determine the quality of food they may accept.
•Prepared food that has not been contaminated or eaten can be donated.
•Lightly bruised fruits and vegetables may also be donated.

Dispose of in the trash

•Make sure to throw them in the correct bin. There is usually a separate bin for
food waste or biodegradable products.
•Place used grease and oil in containers before throwing them out. Do not pour
them down the drain.
•Seal bags properly.

Food Waste Record

For any waste that has been disposed of, make sure to record these on a food waste record.
This is a document that keeps a log of waste disposed of. This record should show:
 What was disposed
 The amount that was disposed
 Reasons for disposal
 Cost of what was disposed of.
A well-recorded food waste record can assist a kitchen in determining what you are preparing
or ordering too much of. Since the food waste record documents the cost of waste, it helps
determine how much the waste is costing your workplace.

300 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

The following is a sample of a simplified food waste record:

Food Waste Record

Date: Recorded by:

Food item Amount disposed Reason for disposal Cost

Tartar sauce 1 bottle Passed its use-by date x

French fries 500 g Customer leftovers x

White bread 200 g Food prep by-product x

Best Practices for Handling Food Waste

Food waste is unavoidable in the kitchen. Thus, it is important to adopt best practices to know
how to handle them. The following practices will help you plan what to do with food waste and
how to reduce the waste produced:

Have a plan for excess Dispose of by-products

Manage food waste
food properly

•Check the quality of by- •Use food waste records •Make sure to seal food
products to see if they to help manage future waste in proper garbage
can be used in other actions to reduce waste. bags to avoid attracting
dishes or donated to pests and vermin.
charity.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Notes

302 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Key Points: Chapter 5

• Improving the appearance and taste of cakes, pastries, or breads requires the use of fillings,
icings, or decorations.

• You must look into aspects of each baked item, such as colour, to evaluate them well.
• To use service-ware well, consider the type of plate you will use and the arrangement of
baked items on the plate.

• You must consider the following environmental conditions to display baked items well:
o Atmosphere
o Humidity
o Light
o Packaging
o Temperature
o Use of containers
o Ventilation

• Check with your organisation’s policies and procedures to determine how often you should
clean.

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

Summary

“The world rewards

those who take
responsibility for
their own success.”
Curt Gerrish

Producing cakes, pastries, and breads requires a ton of skills. You must confirm production
requirements for each item you will produce. In each recipe, you must prepare ingredients and
equipment as you progress in this. There are specific stages in preparing ingredients where you must
portion, weigh, or measure using tools. You must be able to navigate this well.
After preparing the required things you need and considering other aspects, you are now ready to
cook each baked item. You must consider proper cookery methods and processes. In this stage, you
must also know how to use the oven and stove safely and hygienically. You must consider the waste
generated to maximise profits received by your organisation.
As you take each baked item out of the oven, you must learn how to decorate and place fillings in each
as needed. There are baked items that are displayed and presented as they are cooled. However, you
must review your organisational policies and procedures to cover this. Lastly, you must clean your
work area and store ingredients properly.
Performing these steps well will make you a responsible staff in the kitchen.

304 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

References

These are some references that may be of assistance to you in completing the Assessment for this unit
of competency:
• Allrecipes. (2011, May 17). How to knead dough [Video]. YouTube.
https://www.youtube.com/watch?v=ySOj0fFWo1U
• Angela, S. (2013, July 15). Lemon chiffon cake with yoghurt custard recipe. Food52.
https://food52.com/recipes/22993-lemon-chiffon-cake-with-yoghurt-custard
• Black, C. (n.d.). Garlic flatbread. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/garlic-flatbread/993616f8-b147-4f8f-be40-13a887cb1bfe
• Boss Kitchen Editorial Staff. (n.d.). Apple pie with caramelized walnuts and jelly. BossKitchen.
Retrieved December 20, 2022, from https://bosskitchen.com/apple-pie-with-caramelized-
walnuts-and-jelly/
• Brook, J. (n.d.). Salted caramel & chocolate profiteroles. Taste.com.au. Retrieved December
6, 2022, from https://www.taste.com.au/recipes/salted-caramel-chocolate-
profiteroles/c3e92b73-e304-4063-a306-da04d2e5a718

• Clegg, H. (2015, December 7). Honey glaze pecan topping. Food Channel.
https://foodchannel.com/recipes/honey-glaze-pecan-topping
• Coles Magazine. (n.d.-a). 5 ingredient bacon and egg quiches. Taste.com.au. Retrieved
December 6, 2022, from https://www.taste.com.au/recipes/5-ingredient-bacon-egg-
quiches/xt6jMzyo

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• Coles Magazine. (n.d.-b). Chocolate cake with mascarpone and berries. Taste.com.au.
Retrieved December 6, 2022, from https://www.taste.com.au/recipes/chocolate-cake-
mascarpone-berries/cAnrEeMR

• Cutrell, L. [Lee Cutrell]. (2018, December 9). Recipe conversions [Video]. YouTube.
https://www.youtube.com/watch?v=Pzj0Bvh1xgo

• Department of Climate Change, Energy, the Environment and Water. (2021, October 3). How
food waste is managed in Australia.
https://www.awe.gov.au/environment/protection/waste/publications/infographic-how-
food-wate-is-managed-in-australia

• Department of Climate Change, Energy, the Environment and Water. (2021, October 3).
Policies and governance for waste.
https://www.awe.gov.au/environment/protection/waste/publications/national-waste-
reports/2013/policies-and-governance
• El-Waylly, S. (2020, March 29). Cardamom-pistachio carrot cake. Bon Appétit.
https://www.bonappetit.com/recipe/cardamom-pistachio-carrot-cake
• Elliott, D. (2016, November 20). Classic cupcakes. Taste.com.au.
https://www.taste.com.au/recipes/classic-cupcakes/85286555-6ff1-40cc-a7aa-
c8e63cb17933
• Environment Protection Act 1993 (SA).
https://www.legislation.sa.gov.au/lz?path=%2FC%2FA%2FEnvironment%20Protection%20Ac
t%201993
• Environment Protection Act 2017 (Vic). https://www.legislation.vic.gov.au/in-
force/acts/environment-protection-act-2017/005

• Environment Protection Regulations 2021 (Vic). https://www.legislation.vic.gov.au/in-

force/statutory-rules/environment-protection-regulations-2021/006
• Environmental Management and Pollution Control (Waste Management) Regulations 2020
(Tas). https://www.legislation.tas.gov.au/view/html/inforce/current/sr-2020-015
• Environmental Protection and Other Legislation (Waste) Amendment Regulation 2019 (Qld).
https://www.legislation.qld.gov.au/view/html/asmade/sl-2019-0124
• Everyday Food. (2015, January 31). How to measure wet and dry ingredients - Kitchen
conundrums with Thomas Joseph [Video]. YouTube.
https://www.youtube.com/watch?v=qzr82EuiJu0
• Food Network Magazine. (n.d.). Chocolate carrot cake. Food Network. Retrieved December
20, 2022, from https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-
carrot-cake-3364046

306 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

• Food Standards Australia New Zealand. (n.d.-a). Health and hygiene for food handlers.
Retrieved June 26, 2022, from
https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets
/charitiesandcommunityorganisationsfactsheets/healthandhygieneforf1482.aspx
• Food Standards Australia New Zealand. (n.d.-b). Displaying food. Retrieved June 26, 2022,
from https://www.foodstandards.gov.au/foodsafety/standards/Pages/Displaying-food.aspx

• Food Standards Australia New Zealand. (2022, April). Use-by and best-before dates.
https://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx

• Hobbs, S. (2010, November 3). Bread rolls. Taste.com.au.

https://www.taste.com.au/recipes/bread-rolls/b0490e2e-4e64-45dd-b00c-fd4da628b227

• Hobbs, S. (n.d.). Sourdough baguette. Taste.com.au. Retrieved December 6, 2022, from

https://www.taste.com.au/recipes/sourdough-baguette/9675e2a6-7b58-431c-8e37-
02239185f1bc

• Knudsen, K. (n.d.). Angel food cake. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/angel-food-cake/6e31de9e-e150-4078-84b6-
7bed0bccbca6

• Little, V. (n.d.). Orange & rosemary focaccia. Taste.com.au. Retrieved December 6, 2022,
from https://www.taste.com.au/recipes/orange-rosemary-focaccia/e4509aae-3a32-4b51-
ad25-3a7176505594
• Locatelli, G. (n.d.). Profiteroles recipe. BBC Food. Retrieved December 20, 2022, from
https://www.bbc.co.uk/food/recipes/chocolate_profiteroles_33570

• Maggie1945. (n.d.). Lemon curd cheesecake with lemon jelly topping. Australia’s Best
Recipes. Retrieved December 20, 2022, from
https://www.bestrecipes.com.au/recipes/lemon-curd-cheesecake-lemon-jelly-topping-
recipe/uftlyi4y
• NewsLifeMedia. (n.d.-a). Apple pies. Taste.com.au. Retrieved October 17, 2022, from
https://www.taste.com.au/recipes/apple-pies/a637e892-7d82-4c55-a501-596b0cc8773c

• NewsLifeMedia. (n.d.-c). Chocolate olive oil cake. Taste.com.au. Retrieved October 17, 2022,
from https://www.taste.com.au/recipes/chocolate-olive-oil-cake/86715618-9c8b-446a-
a9ed-840279deb621

• NewsLifeMedia. (n.d.-h). Sourdough baguette. Taste.com.au. Retrieved October 17, 2022,

from https://www.taste.com.au/recipes/sourdough-baguette/9675e2a6-7b58-431c-8e37-
02239185f1bc

• NewsLifeMedia. (n.d.-i). Step-by-step brioche. Taste.com.au. Retrieved October 17, 2022,

from https://www.taste.com.au/recipes/step-step-brioche/416b590e-7525-40a9-9f5a-
d79b68f2646a

SITHCCC041 - Produce cakes, pastries and breads (Release 1)

• NewsLifeMedia. (2010, January 1). Aussie meat pies. Taste.com.au.

https://www.taste.com.au/recipes/aussie-meat-pies/e97e5ce8-b7ab-4379-b208-
a4f28f642a92

• NewsLifeMedia. (2010, March 11). Bread rolls. Taste.com.au.

https://www.taste.com.au/recipes/bread-rolls/b0490e2e-4e64-45dd-b00c-fd4da628b227

• NewsLifeMedia. (2014). Chocolate profiteroles. Taste.com.au.

https://www.taste.com.au/recipes/chocolate-profiteroles/f03e3bde-95f5-48c8-966d-
5908e6afc095

• Petriv, I. (n.d.). Chocolate olive oil and nut cake. The Feedfeed. Retrieved December 20,
2022, from https://thefeedfeed.com/iuliiapetriv/chocolate-olive-oil-and-nut-cake
• Preppy Kitchen. (2020, November 13). Pecan pie recipe [Video]. YouTube.
https://www.youtube.com/watch?v=jFbVjrn1PPE&t=326s

• Robin Hood Baking Family. (2014, October 1). How to properly cool a cake | Baking recipes |
Robin Hood® [Video]. YouTube. https://www.youtube.com/watch?v=-_5n4PJWl60

• Rutherford, T. (n.d.). Lemon chiffon cake. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/lemon-chiffon-cake-recipe/bwrtkoj2
• Savor Easy. (2019, October 5). 7 basic piping techniques using 1 tip only [Video]. YouTube.
https://www.youtube.com/watch?v=FecDIPGI0-c
• Southan, M. (n.d.-a). Brioche buns. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/brioche-buns/e1f68e70-b5ec-4a43-b1e5-f53424c1dcd7
• Southan, M. (n.d.-b). Sourdough. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/sourdough/6ce63b55-5e21-49ba-8c6d-a818180081de
• So Yummy. (2020, September 12). 15 cake decoration & plating hacks to impress your dinner
guests! So yummy [Video]. YouTube. https://www.youtube.com/watch?v=O1ARyw1G7Ng

• Special Olympics Wisconsin. (2014, March 26). Oven safety lesson [Video]. YouTube.
https://www.youtube.com/watch?v=VN9Qhfae6fo
• Sun, K. (n.d.). Beef and vegetable pie. Www.taste.com.au. Retrieved December 20, 2022,
from https://www.taste.com.au/recipes/beef-vegetable-pie/7ced49a4-cb20-4ad3-88ff-
c77367dd06cb
• Waste Avoidance and Resource Recovery Act 2001 No 58 (NSW).
https://legislation.nsw.gov.au/view/whole/html/inforce/current/act-2001-058
• Waste Avoidance and Resource Recovery Act 2007 (WA).
https://www.legislation.wa.gov.au/legislation/statutes.nsf/law_a146643.html

308 SITHCCC041 - Produce cakes, pastries and breads (Release 1)

• Waste Management and Pollution Control Act 1998 (NT).

https://legislation.nt.gov.au/en/Legislation/WASTE-MANAGEMENT-AND-POLLUTION-
CONTROL-ACT-1998

• Waste Management and Resource Recovery Act 2016 (ACT).

https://www.legislation.act.gov.au/a/2016-51/

• Waste Reduction and Recycling Act 2011 (QLD).

https://www.legislation.qld.gov.au/view/html/asmade/act-2011-031
• Woodman, K. (n.d.). Aussie meat pies. Taste.com.au. Retrieved December 6, 2022, from
https://www.taste.com.au/recipes/aussie-meat-pies-2/a58a8e18-d017-405a-bbe1-
3479aeca5fda
• Yummy. (n.d.). Sponge cake using cake gel | Eggless & without oven | Cake recipe using cake
improver | Yummy. Recipes Us. Retrieved October 17, 2022, from https://recipes-
us.com/bakery/cakes/sponge-cake-using-cake-gel-eggless-without-oven-cake-recipe-using-
cake-improver-yummy

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