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SITHCCC019 Produce Cakes And Pastries And Breads Task 1 Knowledge Questionnaire

Document Title: Task 1 Knowledge questionnaire

Document Subtitle: SITHCCC019 - Produce Cakes, Pastries and Breads

COMPETENCY DEMONSTRATION

This Assessment Task covers the following unit of competency:

Unit of competency:

Unit Code

SITHCCC019

Unit Title

Produce Cakes, Pastries and Breads

This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.

The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

To demonstrate your competency in this unit you will need to provide evidence of your ability to:

§ Select ingredients

§ Select, prepare and use equipment.

§ Portion and prepare ingredients

§ Cook cakes, pastries, breads

§ Decorate, present and store cakes pastries and breads

INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE

  • Complete the readiness for assessment workbook before commencing this assessment
  • This is an open book written assessment
  • You are required to complete all questions
  • Written questions may be a combination of multiple choice, short answer or true or false questions
  • Please print / write legibly
  • Make sure you answer all questions
  • Black or blue pen is required to complete this assessment. If you type your answers you must initial each question
  • You must not separate this document
  • Ensure you complete the task record sheet at the end of this assessment
  • Return your assessment by the date set by your assessor and your training plan
  • Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to cheating
  • Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment. Please note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised

ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE

Q

Questions

S

NS

1

List and explain 3 types of flour used in producing cakes

2

Following are the ingredients needed to make 5 portions of Puff pastry. How much would you need to make 10 portions?

· Flour – 500 g

· Salt 5g

· Cold water 280-350ml

· Margarine – 500g

3

List 3 things to consider when buying dairy products

4

List and explain the use of 5 essential tools you need for baking

5

Answer True or false

1. Dirty equipment may result in cross-contamination of foods, leading to food poisoning.

2. Before any piece of equipment is used, it is not very important to be assembled correctly and safely.

3. Some pieces of equipment can cause serious injury if they are not assembled correctly.

4. If electrical equipment is used, cords need to be checked regularly before it is connected to thepower source.

5. All equipment need not be clean before use.

6. Equipment should be cleaned and sanitised after use, and its cleanliness checked before it is used with food.

1

2

3

4

5

6

6

Outline 5 general tips to keep in mind when operating mixers

7

List how you would sort and assemble ingredients for a quiche Lorraine according to food production sequencing

(PC 3.1)

8

Here is a recipe for 8 portions of carrot cake. Identify the wet and dry ingredients and list the quantities you would need to make only half of the portions


9

List steps of correctly preparing yeast-based dough to correct consistency and shape

10

When baking, proper measuring is important to reduce wastage. Explain

11

List 5 cookery methods for cakes, pastries and sweet and savoury filling

12

List 4 factors to consider when making food quality adjustments

13

Fill the blanks of the table with correct timings or temperatures

Item

Baking Time

Cupcake

a) _________

Loaf Cake

45 – 60 minutes

Cream Puffs

c) ­­­­________

Loaf Bread

60-75 minutes

Crust pie with uncooked filling

e) _________

14

State the two types of staling that can occur in baked goods and explain what you can do to prolong them

15

List 5 suitable garnishes, such as fillings, icings and decorations you can use to enhance the appearance and taste of cakes, pastries and breads

16

List 4 techniques of applying icing on a cake to achieve a smooth and seamless finish

17

List 4 visual evaluations you must make before displaying your baked goods

18

List and explain 3 things you would consider when plating cakes or bakes

19

Briefly explain why cake fridges are important to store cakes

20

Explain why it is important to store cakes in air tight containers?

21

Explain what is meant by Marginal Cost

22

Describe the following food production requirements

Deadlines

Portion control

Quantities to be produced

Special customer requests

Special dietary requirements

Standard recipes

23

The ingredients in making cakes, pastries and breads will normally include flour so make sure your flour is of high quality as it will affect your main product.

What are the basic rules for stock rotation?

24

When identify and select ingredients from stores according to recipe it is advisable to use an ingredient checklist to make it easier for you to select and prepare ingredients.

What are the 4 main categories specified on an ingredients checklist?

25

What is the importance of a sanitation plan and what are it’s 2 major components?

26

Why must you make sure there are special cooling areas for cakes, pastries and breads?

27

List 3 ways accompaniments and garnishes can maximise visual appeal

28

List 2 factors that must be considered when adjusting presentation for plated food

29

Describe the following small equipment used for producing cakes, parties and breads

baking sheets

Beaters

Cake tins and moulds

Cutting boards

Graters

cake knife

Pastry / dough cutters and shapes

measuring jugs

measuring spoons

piping bags and attachments

sets of stainless steel bowls

cutlery and serving utensils

wooden spoons

wire cooling racks

30

Describe the following fixtures and large equipment used for producing cakes, parties and breads

Commercial blenders and food mills

Commercial food processors

31

Describe what determines if the service ware used is suitable for your cake, pastry or bread

32

Identify 6 factors related to appropriate environmental conditions

33

What precautions can be used when handling waste?

34

List 5 chemicals that can be used for cleaning in a food processing business

35

Identify 8 ways to manage food waste in restaurants

ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK

Assessor to complete

ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to satisfactory performance of this task. The criteria below are directly linked to the performance measures required throughout the task and therefore there are no model answers required as the criterion below is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be treated as NS and the reassessment process should be applied.

IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this outcome was provided. Record your reasons in the section labelled “NS outcomes”

Task requirements - In your professional opinion has the student demonstrated the required skills when performing the routine task above related to this unit of competency. Is the student able to?

Item

Knowledge Evidence- Task requirements

In your professional opinion has the student applied the required knowledge when explaining routine tasks related to this unit of competency?

Is the student able demonstrate the below knowledge application of routine tasks as follows:

S

NS

1

Confirm food production requirements from food preparation list and standard recipes

2

Calculate ingredient amounts according to requirements

3

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements

4

Select type and size of equipment suitable to requirements

5

Safely assemble and ensure cleanliness of equipment before use

6

Use equipment safely and hygienically according to manufacturer instructions

7

Sort and assemble ingredients according to food production sequencing

8

Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required

9

Prepare yeast-based dough to correct consistency and shape, according to standard recipes

10

Minimise waste to maximise profitability of cakes, pastries and breads produced

11

Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics

12

Follow standard recipes and make food quality adjustments within scope of responsibility

13

Select baking conditions, required oven temperature and bake cakes, pastries and breads

14

Cool in appropriate conditions to retain optimum freshness and product characteristics

15

Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes

16

Apply icing to ensure a smooth and seamless finish

17

Visually evaluate cakes, pastries and breads and adjust presentation before displaying

18

Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards

19

Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics

20

Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions

21

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives

NS Outcomes

Item

Record in detail the reason for the NS outcome applied

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