files.transtutors.com€¦ · Web viewSTUDENT ASSESSMENT TOOL. Qualification. SIT40516 Certificate . IV in Commercial Cookery. Cluster number and name. CCC4_ 2.1 Culinary Skills

STUDENT ASSESSMENT TOOLQualification SIT40516 Certificate IV in Commercial CookeryCluster number and name

CCC4_ 2.1 Culinary Skills Stage 1: Breads, Cakes and dessertsUnits of competency SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary requirementsSITHCCC018 Prepare food to meet special dietary requirements*SITHCCC019 Produce cakes, pastries and bread*SITHPAT006 Produce desserts

Partial units being assessed:

SITXINV001 Receive and store stock (Partial)SITHCCC005 Prepare dishes using basic methods of cookery (Partial)SITHKOP001 Clean kitchen premises and equipment* (Partial)SITHCCC001 Use food preparation equipment * (Partial)SITHCCC020 Work effectively as a cook (Partial)

Student’s FULL LEGAL NAME and ID

Please advise all students to insert their ID this column and on all pages, they submit. Assessor’s name Please ensure your name or assessor name is inserted.# of weeks

ASSESSMENT INSTRUCTIONS FOR STUDENTS

OverviewPrior to commencing the assessments your assessor will explain each task and the terms and submission of your task. Please consult your assessor if you are unsure of any questions. It is important that you understand adhere to the terms and conditions and address each task. If any task I not fully address than your assessment task will not be marked. The assessor will support you throughout this process.

Written work Answers must demonstrate an understanding and application of relevant concepts, critical

thinking, and good writing skills. Student must concise to the point and write answers according to the given word-limit to

each question and do not provide irrelevant information. Student must not use non-discriminatory language. The language used should not devalue,

demean, or exclude individuals or groups on the basis of attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.

Assessor should not accept answers copied directly from texts without acknowledgement of the text.

Active participationIt is a condition of enrolment that you actively participate in your studies. Active participation is completing all tasks on time. If you do not participate you will be required to report to Student Services Coordinator.

PlagiarismPlagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a student’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a student can be accused of plagiarism:

Presenting any work by another individual as one's own unintentionally Handing in assessments markedly similar to or copied from another student Presenting the work of another individual or group as their own work Handing in assessments without the adequate acknowledgement of sources used,

including assessments taken totally or in part from the Internet

If it is identified that you have plagiarised within your assessment task, then we will organise a meeting to discuss this with you.

Copyright

CCC4_ 2.1 Culinary Skills Stage 1: AssesTool Version 6 Issued 18/06/2019 Page 1 of 84








Copyright is a right belonging to the owner or licensee of a literary, artistic or dramatic work, film or sound recording. You must be abide by the Copyright Act 1968 and not reproduce, perform or otherwise deal with the work. The owner of the material may take legal action against you if the owner's copyright has been infringed.

Competency OutcomesEach activity in this assessment tasks will be marked as either Satisfactory or Not Satisfactory. If any of your task is marked as Not Satisfactory after the first attempt, you will be provided with feedback from your assessor and then given an opportunity to resubmit the task. Your assessor will provide you with a timeline in which you will be required to submit your task. Resubmission timeline will be determined by the assessor and based on the extent of the re-submission. When you have completed all tasks in this document you will be granted an overall competency outcome, which will be either Competent or Not Yet Competent.

Assessment Appeals ProcessIf you are dissatisfied with the outcome of one of the assessment tasks or the final outcome of the assessment task because you feel that the result is unfair or incorrect, you may request to have the task/s or overall assessment task reviewed. If you are still dissatisfied with the outcome, you may lodge a formal assessment appeal. Refer to SBTA’s Complaints/Appeals Policy and Procedure.

Reasonable adjustmentIf you require any reasonable adjustment to complete your assessment, please contact the trainer/assessor before completing any assessment task. Please note academic standards of the unit will not be lowered to accommodate the needs of any student but there is a requirement to be flexible about the way in which it is delivered and assessed. Each case will be looked at on its own merit.

Authenticity:Students are required to acknowledge prior to submission, indicating that the work they have submitted for assessment is their own. Students must enter their own user ID and password provided by SBTA to be declare that the work they are uploading is theirs. The Assessor must be assured that the evidence presented for assessment is the student’s own work.Student DeclarationPlease ensure that you also acknowledge the Student Declaration section on your student portal prior to submitting. The student declaration section acknowledges that you declare that:

þ I am submitting work in this assignment that is my own, except where acknowledgement/s of sources are made.









þ I have not copied in part, or in whole, or otherwise plagiarised the work of others.þ I declare that the material does not infringe the intellectual property/copyright of a third

party and I understand that the evidencemay undergo electronic detection and used to make comparisons with other evidence submitted by current or previous students.

þ The Units of Competence, Elements and Performance Criteria which I studied during the course were explained andI was provided with adequate resources which enable me to complete this assessment.

þ The assessment tasks, assessment criteria and assessment due date(s) for this course were explained.

þ I was advised and I am aware of The Academy’s Policies including the Assessment Policy and the Assessment Appeals Process.

þ I was given assistance from the trainer and/or other Academy staff during the study of this course when it was requested.

þ I understand that my feedback will be used for reporting purposes and continuous improvement.

þ I acknowledge that my personal and outcomes details shall remain confidential and will only be used for official reporting purposes.

Application of Unit SITHKOP002 Plan and cost basic menusThis unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.

The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

Application of unit SITHKOP004 Develop menus for special dietary requirementsThis unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special









menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.

The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.

Application of unit SITHCCC018 Prepare food to meet special dietary requirementsThis unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

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

Application of Unit SITHCCC019 Prepare cakes, pastries and bread 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.









Application of Unit SITHPAT006 Produce dessertsThis unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

Clustered Partial Units Please be aware that completion of your assessment for this unit does NOT include completion of the clustered partial units. These units will be completed in later terms. The skills and information you gain in these units will be built up and observed over time. SITXINV001 Receive and store stock (Partial)

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

SITHCCC005 Prepare dishes using basic methods of cookery (Partial)This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes using vegetables and frozen food.

SITHKOP001 Clean kitchen premises and equipment (Partial)This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food.

SITHCCC001 Use food preparation equipment (Partial)This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

SITHCCC020 Work effectively as a cook (Partial)This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills.









ASSESSMENT TASK 1: SITHKOOP002 Plan and cost basic menusAssessment type:

Research and Written QuestionsAssessment task description:

The task consists of research activity and written questions. You must respond to all the question and submit them to the Trainer/Assessor at the required level. Your Trainer/Assessor will provide you with feedback within two weeks and notify you when results are available.

Applicable conditions: All knowledge tests are untimed and are conducted as open book assessment (this

means you can refer to your textbooks or the internet to conduct research during the assessment). However, the answers must be in your own words to demonstrate your own understanding of each individual question. You must read and respond to all questions ad must type the answer to the questions and must complete your work independently to demonstrate individual competency. Your trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.

Where your answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed. You may speak to your Trainer/Assessor if you have any difficulty in completing this task and require reasonable adjustments.

Location:Level 2, 401 Sussex Street, Sydney, NSW 2000

Purpose of the assessment The purpose of this assessment task is to assess your knowledge in being able to plan

and cost menus, develop menus for special dietary requirements and prepare food to meet special dietary requirements.

Resources and equipment required to complete this task Leaner guide, self-study guide, PowerPoint and web links Access to a computer, the Internet and word-processing system such as MS Word. Classroom environment

Benchmark for Assessment









You are expected to respond to all aspects of each question and case study. In some cases, direction is provided on the expected length of your response. These assessments will require a Short, Medium or Long response.

The following is a guide to the expected number of words for each of these categories unless otherwise indicated.

Short 30+ wordsMedium 100+ wordsLong 200+ words

Theory questions

1.1. Read the scenario below and complete this task. SHORT

You are employed a chef for a restaurant in Bondi which serves lunch and dinner. You have commenced your job as a chef a week ago and your manager has asked you to develop menus to suit the customers and the area and promote healthy eating. Explain how you would investigate the following:a) Customer profiles and characteristicsb) Customers food preferences of your customers in your hospitality establishment.c) service style and cuisined) costs of supply for ingredients

ask customer, customer survey, look at competitors, suppliers access

1.2. Research these methods and formulas for calculating portion yields and match each one to its correct description.

a) Butcher’s test b) Standard measures c) Standard yield tests

Find the accurate costs of fabricated meats, fish and poultry. This is done to determine the amount of usable meat and trim from a particular fabrication and to calculate the value of all edible cuts, including not only the portion of meat served to the guest, but also the value of bones used for stock and of trim used for ground meat, pates, soups, or other dishes.

Butcher’s test

Analysis conducted during the cleaning and preparation of product to determine the usable amount of the product remaining after preparation

Standard yield tests

1 cup = 250ml / 250gms1 table spoon of liquid = 20ml / 20gms

Standard measures









1.3. Research the following ATO website -https://www.ato.gov.au/Business/Small-business-benchmarks/In-detail/Benchmarks-by-industry/

Discuss with your trainer the hospitality and catering industry’s desired profit margins, mark up procedures and rates and list below. Choose one of the tables listed in a situation that you are interested in, for example a fish and chip shop, or a café, and copy the relevant table into the space provided. SHORT









1.4. Research each of the different types of food outlet listed in the table below and describe the types and styles of dishes or food prepared for each outlet.

(2 to 5 sentences per example) – SHORT

Food Outlet Types Menu styles and food producedTake away and fast food Hamburgers, fish and chipsEthnic cuisine Menus that cater for different religions, etcCasual dining Relaxed atmosphere, light meals eg, wraps, coffee and cakeFamily dining Budget style menu offering children’s meals Baker or cake shop Breakfast, snack menu, cakes pies bread, light meals, breakfast

itemsCafé Limited menus, Pub, clubs and hotels A la carte, buffets, formal dinningFine dining Degustation, higher priced itemsBuffet / smorgasbord Buffet, wet dishes, salad, roasts, pasta

1.5. Research the range of food preferences and variety of food products relating to each of the below and list a minimum of three (3) for each:

Food PreferenceCultural, religious and ethnic influences

Halal, kosher, muslim

Allergies Dairy free, peanuts, lactose free, prawnsLifestyle Vegan, vegetarian Personal Preference Vegan, vegetarian Seasonal products Fruit, vegetablesQuick service foods Chips, hamburger, nuggets, pizza, fish

1.6. Why would you as a chef pay attention to seasonal products and commodities when

designing menus. SHORTBetter quality, price, access better cost margin

1.7. Source information on the following culinary terms and explain their meaning in the table below: LONG

Culinary term What does it mean? Culinary term

What does it mean?









A La In the style of Cajun/Creole Cuisine based on local and rustic flavours

A La Carte Items priced individually on the menu

Canapé Bite sized pieces of food, starter to a meal, finger food

Al Dente Italian meaning for the tooth Condiment

Enhances the dish serve, eg, sauce dipping sauce

Antipasto Assortment of vegetables, meat usually before meals

ConsomméClear soup, egg whites are added to gather impurities

Aperitif Small beverage served before a meal

Dolce Italian for sweet

Au Gratin Browning product on the top with cheese or breadcrumbs

Entrée Generally the list dish to be served on a menu

Baste Pouring juice or fat back over the product to enhance flavour and taste

Fondue Melted cheese with bread dipped into cheese

Blanch Cook in boiling liquid and then placed straight in to iced or cold cold water

Gateau French word for cake

Cacciatore Cacciatore means “hunter” in Italian. In cuisine, all-a cacciatore refers to a meal prepared “hunter- style”

Hors d'oeuvres

A small dish usually served before a meal, can be hot or cold

Julienne 1mm * 1mm * 4mm cut, matchstick

Kosher Foods prepared for and by jewish people

Marinade Flavour enhancer, break down meats

Tapas Spanish finger food

Mortar & Pestle Items used to mix and pulverise food products like spices together

Tureen Dish or container used for serving hot liquids like soup

1.8. What format can you present your menu to customers to make it attractive and appetising choices. SHORT

Pictures, description of dish, animated pages, proper english, special dish

1.9. Imagine you have a small restaurant. How can you tell if your menu is popular? List 3 methods









1 Reputation is good 2 Busy with customers 3 Feedback form or data

SITHKOP004 Develop menus for special dietary requirementsSITHCCC018 Prepare food to meet special dietary requirements

1.10. Complete the table below by listing three (3) culinary term or trade names for each.

Culinary Term or trade nameProvide an example of a menu item and a substitute for:

a. Veganb. Coeliacc. Lactose intolerant

Tofu, gluten free flour, rice flour, almond milk, coconut milk

Ingredient suitable for meeting basic nutritional needs

Breads, cereals, pasta rice, meat protein, fruit and vegetables

Ingredients that cause common allergic reactions

Prawns, peanuts, shell fish,

1.11. Investigate the terms in column one below and explain your understanding of each of these terms. Give an explanation for each of these terms.

(2 to 5 sentences per example) – (Medium)

Brief explanationDrug-food interaction There are foods that will have an adverse affect on prescription

drugs for example leafy green vegetables will react with blood thinning medication

Food allergy (anaphylaxis) and the reaction that can happen

Peanuts- tightening of throat, limits ability to breath

Food sensitivity and intolerance

Lactose or gluten intolerant,

Cultural and religious dietary sanctions – Halal, Hindu and Kosher









1.12. The following multiple-choice questions will test your knowledge and understanding of the many contemporary eating regimes in Australia. Tick the correct answer or answers.

a) “Elimination” of food is the process of:

Tick a Destroying food

✔️ b Not eating a certain food or foods due to allergies and reintroducing to determine which food/s are not tolerated

✔️ c Expulsion of waste matter from the bodyd Throwing the food in the bin

b) “Macrobiotic” is:

Tick a A big robotb A robotic gardener

✔️ c A diet of organic wholefoods which is based on Buddhist principles of the balance of yin and yang.

d Very strong food

c) Fat free means?

Tick a Free of putting on weightb Fat cells that move freely around the bodyc The fat component of the food will not cost you anything

✔️ d Virtually no animal or vegetable fat

d) Fluid eating regimes are?

Tick ✔️ a Liquid food intake only

b Having meal replacement shakes c Having smoothiesd Eating while in water

e) Food is often gluten free. What is gluten?

Tick









a Two proteins that give dough an elastic texture✔️ b Protein found in cereal grains

c A sandwich spreadd Not having to pay for the gluten

f) Foods that are high in carbohydrate, protein, energy or fibre:

Tick a Have to be eaten on the top floor of the building

✔️ b Have a large quantity of the nutrientc Are grown at high altituded Are difficult to reach

g) What is a lacto-ovo?

Tick a Products containing cow’s milkb Canadian record labelc Does not eat meat

✔️ d Does not eat meat but will eat some animal products such as eggs or milk

h) What is a low cholesterol diet?

Tick a Eating high cholesterol foods sitting on the floor

✔️ b Eating foods with low saturated fats✔️ c Eating foods with high unsaturated fats

d Eating lots of butter

i) What is a kilojoule?

Tick a 1000 joules b Measure of energy in foodc A mountain in Africa

✔️ d The same as a calorie

j) What is a low sodium or potassium diet?

Tick ✔️ a Having no or only minimal salt









b Having no or only minimal sodium ✔️ c Having low or no potassium

d When sodium and potassium sink to the bottom

k) You can modify the texture of food by?

Tick ✔️ a Blending ✔️ b Pureeing ✔️ c mashing✔️ d freezing

l) What is meant by portion size

Tick ✔️ a Amount of food to be given in one serve

b A general measure of ingredients for a cakec 5 times to the amount of any reciped The amount of food for a party

1.13. Refer to the ingredients in the table below which causes common allegoric reactions in

people with special dietary needs and explain what allergic reactions could it cause – (Medium)

Brief explanation

Ingredients What allergic reactions could it cause and symptomsEggs The body is reacting to the proteins from eggs. So when the body

sees the protein it thinks it’s a foreign matter and then the immune system will send out chemicals to defend against it. Those chemical cause the symptoms of an allergic reaction. Signs of allergic reaction could be vomiting, stomach aches, sweating

Milk Anaphylaxis can be potentially life threatening – systems of allergic reaction vomiting, hives

Peanuts One of the most common food allergies in children. Main symptom is breathing difficulties

Tree Nuts Almond, walnut and cashew. One of the main food allergens that are associated with anaphylaxis. Cause diaharea, nausea etc

Wheat Certain symptoms after you eat cereals, bread or pasta can cause hives, runny nose and breathing problems









1.14. Research the Dietary Guidelines for Australia by accessing the following website: https://www.nhmrc.gov.au/_files_nhmrc/file/your_health/healthy/nutrition/n55a_australian_dietary_guidelines_summary_131014_1.pdf and

a) Briefly explain the key points in relation to: (2 to 5 sentences per example) – (Medium)

Older Australian

Should eat nutritious foods and keep regular physical activity to help maintain muscle strength. At least 2 serves of fruit, vegetables wholegrain cereals. 4 to 6 serves meat poultry fish eggs and 2 serves milk yogurt cheese

Children The minimum amount of fruit ranges from 1 serve for 2-3 years old to 1 and half serves for 4-8 years old. Meat poultry fish and eggs 1 to 1 and half serves per day

Adolescent At least 2 serves a day of fruit, wholegrain, and cereals. At least 7 serves of meat poultry and fish and 2 and half serves of milk yogurt cheese

b) List minimum of another 5 main types of customer groups that may have special dietary requirements.

Senior citizens, over weight, sick or unhealthy, injured, athletes, astronaut

1.15. Investigate the terms in column one below and explain your understanding of each of these terms. Give an explanation for each of these terms. SHORT

Brief explanation

Drug-food interactionFood allergy (anaphylaxis) and the reaction that can happenFood sensitivity and intolerance

1.16. What would be consequences and key health issues if you failed to address customer’s special requirements such as food allergies, anaphylaxis and food sensitivity or intolerance reactions to food. SHORT

Severely ill, fine from health inspector, compromise

1.17. Investigate the basic nutrients in the table below and provide two (2) examples of food that contain them. (Short)

Nutrient Food sourceCarbohydrates Breads, cereals, starchy fruit and vegetables









Proteins Egg, beef, chicken, fish, pulsesFats Fish, vegetable based oil, seeds, avocadoVitamins Fruits and vegetables Minerals Bananas, potato, calcium rich feeds such as dairyWater Watermelon, coconut, soups

1.18. It is important that all people, including those with special dietary requirements, choose foods and beverages with high nutritional value, as recommended by the Australian Dietary Guidelines, to avoid dietary diseases such as heart disease, high blood pressure, overweight and diabetes. (2 to 5 sentences each)

a. What food choices ensure high nutritional value and keep the body healthy? (Short)

Foods low in sugar, saturated fats and salt- such as fish, meat, fruit and vegetables. High protein foods. Drink plenty of water. Ensure balanced diet with recommended daily intakes. Avoid soft drink, alcohol, fruit juices and fried foods are high in saturated fats

b. What are the health implications of poor food choices? (Short)Heart disease, inflammation of body, clogged arteries, high blood pressure too much salt, diabetes, high cholesterol, over weight

c. List 3 professionals you can contact to discuss and assess special dietary requirements of customers. Briefly explain how each can help

Doctor- give you advice on your medical condition. Nutritionist- balance your diet, personal trainer- advice on exercise, also on diet

c. Why are food additives and preservatives used in food preparation and cooking and what can be the health risks? (2 to 5 sentences per point) – (Short)

Food additives- enhance, colour, flavour and appearance- cause allergies, asthmaFood preservative- prolong the life of food – some are carcinogenic which can cause cancer

d. Below is a sample of a nutritional information label found on all food products sold in Australia. Use the boxes to explain what each means. (Short)









Nutritional InformationServings per package:8

Serving size: 33g

Per serving Per 100g

Energy 550kj 1680kgProtein 2.4g 7.2gFatTotal 3.6g 11.0gSaturated 1. 3g 4.1 gCarbohydrate Total 21.5g 55.1gSugars 10.1g 30.7gDietary Fibre 1.7g 5.1gSodium 20mg 70mg

e. Refer to the following cooking methods and explain how the cooking methods and storage can affect the nutrients of the food items.

Grilling Grilling- the heat source comes from below. Grilling is one of the most common methods of cooking.

Microwaving Easy and safe way to cook, short cooking time, about 20 to 30% lose in green vegetables

Boiling Reduces vitamin C more than any other cooking method, Roasting and Baking Roasting refers to cooking of food in an oven with dry heat.

Allowing minimal nutrient losses especially vitamin CStir-Frying Is the cooking method that uses medium to high heat in a sauce

pan or wok. Cooking time is shorter. This is generally a better way to cook regarding the losses of nutrien

ASSESSMENT TASK 2: PLANNING AND CREATE MENUS









PART 1 - IDENTIFY CUSTOMER PREFERENCES AND SPECIAL DIETARY REQUIREMENTS AND PLAN MENUSAssessment type:

Practical activities and case studyAssessment task description:

The task consists of practical activities where you are required to plan and create menus. You must respond to all the question and submit them to the Trainer/Assessor. You must answer all questions to the required level to be deemed satisfactory in this

task. Your Trainer/Assessor will provide you with feedback within two weeks and notify you

when results are available. Where your answers are deemed not satisfactory after the first attempt a resubmission

attempt will be allowed. You may speak to your Trainer/Assessor if you have any difficulty in completing this task

and require reasonable adjustments.Applicable conditions:

All activities are untimed and the answers must be in your own words to demonstrate your own understanding of each individual activity.

You must read and respond to all activities and must type the answer to the questions and must complete your work independently to demonstrate individual competency.

No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.

Your trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.

Location:Fully equipped commercial kitchen, 81A Foveaux Street, Surry Hills, NSW 20102, Level 2, 401 Sussex Street, Sydney, NSW 2000

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 Learner guide, PowerPoint, Self-study guides, recommended web links Assessment Pack Access to a computer, the Internet and word-processing system such as MS Word. Classroom environment













INSTRUCTIONS TO STUDENTSThis task allows you to demonstrate your ability to identify customer preferences and confirm their special dietary requirements and select ingredients to plan menu and dishes. Then you will write up your own menu!

Read the instructions below and from the focus group discussion take notes to answer each of the questions. At the end of this task, use each point as headings and using your notes, prepare a report on the findings in the space provided.

CASE STUDYRead the case study below and use the information to answer the questions. Your colleagues from your class will act as regular customers.

You have been the cook in a local restaurant which has recently closed, so you have decided to open your own business in the existing premises.

You have contacted many of the regular customers and invited them to a focus group, so you can better understand their food preferences and identify any dietary and cultural food preferences within the group so that you can begin to generate ideas for the menu.You have received emails back from some customers who won’t be able to make it to the focus group.

You have already identified that you will need to cater for vegetarians, people who suffer from anaphylaxis as they are allergic to nuts and you have a number of customers who you already know practice Islam, so you have decided to have a selection of popular Halal options.

2.1. The customers (the colleagues from your class) will participate in the focus group (class discussion). From the focus group each student will need to gather information and take notes (you can use the space below) for each of the points below: Observe the group and ask questions to identify the customer profile and their food

preferences









(Describe the characteristics of your customers such as age, health, international, employment etc.)

Find out if the customers have any dietary requirements such as vegetarian, non-diary, no eggs or peanuts.

Find out if the customers have any cultural/ religious food requirements such as Kosher or Halal.

For each of the cultural or dietary requirements explain what it means to your customer and your menu such as diet related health problems.

Research and assess contemporary dietary trends and regimes. Research suggestions and ideas from allied health professionals, dietitians or medical

specialists by accessing websites to assist you with designing and appropriate menu for various different dietary needs.(Describe at least 3 from each requirement) (Medium)

NOTES FROM FOCUS GROUP

2.2. Prepare a report from your focus group notes explaining the customer profile and the key food preferences you have identified. You may use the space below or type your report up and attach it to your assessment, please ensure your name or student ID is on each and every page.(Long)

2.3. List the special dietary requirements you have identified from your customer focus group. For each one of the special dietary requirements, explain what the health risks may be if you or your staff were to overlook or not communicated their request to the kitchen staff when they place their order? Identify other specialists you may need to consult in order to assess the health risks of the special dietary requirements. (Choose a minimum of at least two (2) requirements) – (Medium)

Special dietary requirements identified

Risk to customer if requests are overlooked or not communicated to the kitchen staff

2.4. From your focus group, generate a range of ideas for the type of restaurant you wish to have, what menus you could offer, dishes or cuisine style that would be successful. Explain









why you think these are the best? Discuss your decision with your assessor and write their feedback in the space provided. (Short)

As on my survey, In australia various people are live with different religion.. Some of them are from Asian countries, European countries, Australian etc. In my view I would like to open a Nepalese and Indian mix cuisine here. it would be beneficial for me to open a Nepalese and Indian mix cuisine. I am from Nepal and I know various dishes to cook Nepalese and Indian.. I would like to use A-la-cart menu. It contains three parts like starter, entrees and main course with wide varieties of food and their prices. I can serve typical Nepalese and Indian based foods to the people with varieties of desserts, sauce etc. I think it would be successful because lots of people where I live are Nepalese and Indians. I would provide good services and foods to the customers than other cuisine.Assessor Feedback on student’s ideas

Assessor’s name: Signature:

CASE STUDY Read the case study below and use the information to answer the questions

You have decided from your conversation to go with a mainly seafood menu for lunch and dinner, but you will also provide breakfast options and excellent home-made cakes, pastries, breads and desserts, 6 days a week.

You also want to offer your Islamic customers options that meet their cultural requirements as you can see this is a very niche market in your area.

You are undecided at this point on the menu type you wish to offer so you think it is best to develop and cost each type.

2.5. Based on the information you gathered from your focus group, choose 6 of the following menu types and develop a menu focussing on the information from the case study above.

Your menu must be typewritten and must be consistent with menu formatting and easily understood. à la carte buffet cyclical degustation

ethnic set table d’hôte seasonal









Your menus must: Consider the special dietary and cultural requirements of your customers. You can

access recipes and select specialised ingredient that will assist you and emerging dietary trends.

Identify from recipes or packaging ingredients that may cause health concerns due to any food intolerance or allergies your customers have talked about and have alternatives available on the menu excluding or substituting ingredients and maintaining the nutritional value of the item.

Include balanced variety of dishes and food production methods such as: cooking methods delicacies flavours nutritional values presentation seasonally available ingredients tastes and texture recommend food preparation and cooking methods for a choice of dishes.

NOTE: You can either attach a copy of the menus you developed or insert the menus in the space below. (Medium)

2.6. Consider the menu’s you have developed and the dishes you will prepare, cook and serve. Explain any appropriate equipment or cooking techniques you will need to use for specific diets or requests, to ensure you retain the optimum nutritional values of each meal or dish.(2 to 5 sentences per example) – (SHORT)









CASE STUDY2.7. Read the case study below and develop minimum of six (6) menus to cater for different

dietary needs.

You have now planned all the menus for your restaurant. Your menu includes all the food substitutions required to meet the special dietary requirements and preference of your customers.

To help you decide which menu types to choose from, you need to determine what will be most profitable.

You are now required to cost each of your menu types which include six different menus for customers with different dietary needs which must include:

Two from the six must reflect one or more cultural dietary requirements such as no pork in pastry for certain religious groups, etc.

Two of the menus must address special dietary requirements of different customer groups such as gluten free, low kilojoule, low sugar, yeast-free, etc.

For each menu type you have planned you need to itemise the ingredients of the dishes or foods you will prepare and serve including those you will need to provide for special dietary requests.

Calculate portion yields and costs from the raw ingredients. From your costings, choose the dishes or foods that will provide high yield (the best

profit). Price your menu items to ensure maximum profitability. Ensure your menu has an influence of seasonal products and commodities Use descriptive writing to promote the sale of the menu and to make the menu look

attractive to your customers. format your menu and meal plans professionally before presenting to customers

(your colleague and your assessor). (Medium)









PART 2 - WRITE MENU CONTENT

INSTRUCTIONS TO STUDENTSThis task allows you to demonstrate your ability to write a menu that is appealing to customers and will promote sale of menu item.

2.8. Choose one (1) of the menu types you developed in the previous tasks. Produce a restaurant style menu (must be typed) that: Personalises your menu with a restaurant name and address (you can make this up) Develop the menu in the traditional formatting style of your menu choice Design menus to address dietary and health identified problems by customers. Uses words that are appealing to the customer and fit in with your chosen service

style e.g. “breakfast” Make sure you use correct names and terms for a breakfast style menu Use descriptive words that will promote the sale of your menu items. ensure that you note any budgetary constraints and are able to adjust the menu

accordingly.

It’s up to you what it looks like! – (MEDIUM)

Menus completed and attached ☐

PART 3 – PREPARING MEALS

INSTRUCTIONS TO STUDENTSThis task allows you to demonstrate your ability to follow standard recipes to prepare at least 6 items from your menus (or simulated menus) using basic cookery methods and ensuring perishable foods are handled and stored appropriately to prevent contamination and ensure freshness and quality.

This assessment task will take place in the commercial kitchen environment where you will be expected to present yourself in your uniform, making sure you adhere to personal hygiene and safe food handling practices always, as set out by your assessor prior to this task taking place.

You will be required to prepare six different dishes that cater to customers with different dietary requests. You should demonstrate the ability to produce these dishes for at least six (6) different customers with the commercial time constraints and deadlines as directed by your assessor which will be within 4 hours.









2.9. This will be completed as part of your following units under the direction of your trainer and assessor. Please discuss the details if you have any questions

Provide recipes and menus for each session completed and attached ☐

Students may cook recipes from the cakes, pastries, breads and desserts units at the end of this document if their menus have similar recipes, demonstrating the cooking methods, preparation and criteria for each UOC.

2.10. Develop a short survey regarding your menus and get feedback from your customers (your colleagues and assessor) and seek feedback on how to improve your menu and adjust it for future reference and its dietary needs.

a) Attach copies or take a photograph of the surveys and insert it in the space below. (SHORT)

b) Explain any adjustments to the recipe you made based on feedback received and copy and paste a copy of the adjusted recipe in the space below.









ASSESSMENT TASK 4: RECEIVE AND STORE STOCK

PART A: THEORYAssessment type:

Written activity. This task is divided into two (2) parts. PART A is theory and PART B is practical.

Resubmissions and reattempts: Where your answers are deemed not satisfactory after the first attempt a resubmission

attempt will be allowed. You may speak to your Trainer/Assessor if you have any difficulty in completing this task

and require reasonable adjustments.Location:Fully equipped commercial kitchen, 81A Foveaux Street, Surry Hills, NSW 20102, Level 2, 401 Sussex Street, Sydney, NSW 2000Purpose of the assessment

The purpose of this assessment task is to assess your knowledge in being able to receive and store stock on an ongoing basis. Students will learn principles of stock control, stock control systems, stock control procedures and template sued, different kinds of storage for specific industry types, manual handling techniques and how to dispose of waste.

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 Learner guide, PowerPoint, assessment tool, templates Access to a computer, the Internet and word-processing system such as MS Word. Classroom environment

Benchmark for Assessment You are expected to respond to all aspects of each question and case study. In some cases,

direction is provided on the expected length of your response. These assessments will require a Short, Medium or Long response.











3.1. Explain the principles of stock control. (List 4 points)

Rotation and replenishment Fifo, make sure all foods are within use by date, help with wastage

Product life cycle and maximising the use of all stock

Maximise and use your stock in a better way, makes you more aware of your stock

Checking for slow moving items Try to look at ways to use up and be more efficient

Segregation of non-food from food items that have potential to cross-contaminate

Keeping food separate when storing. For example, red meat next to seafood

3.2. Refer to the following stock control systems and explain how they can be used for stock control. (MEDIUM)

Bin card system Is a table that records the status of your stock on hand and records all data associated with that stock

Imprest system Is a form of financial system. Most common one used is petty cash

Integrated point-of-sale system POS where a retail transaction is completed

Ledger system Contains all the accounts for recording transactions relating to a companies asset, liabilities, revenue etc

3.3. Explain what stock control procedures and template documents and reports can be used for?

Ordering, stocktake, cleaning, receipt, wastage, rotation and valuation

3.4. Explain what types of storage would a restaurant have to ensure that all stock is available and the restaurant is able to maintain the stock in good order. (SHORT)

Cool room is used for getting the maximum life span out of your product, dry store, freezer

3.5. Explain the following:a. Explain the FIFO method and FIFO principle used in stock control and why should this

be followed. SHORTFirst in first out – used to rotate stock and keep freshness at its premium

b. Research the capabilities of the KOUNTA software used by SBTA (https://support.kounta.com/hc/en-us/articles/203499494-Stocktaking-with-Kounta) and explain how this can be used in stock control. SHORT


https://support.kounta.com/hc/en-us/articles/203499494-Stocktaking-with-Kounta

https://support.kounta.com/hc/en-us/articles/203499494-Stocktaking-with-Kounta








c. Keeping stock secure depends on knowing what you have, where it is located and how much it is worth. Refer to the capabilities of the KOUNTA software and explain how the software can assist with stock security. SHORT

3.6. You are working for a seafood restaurant serving lunch. a. Explain what types of stock would this restaurant have in place to service lunch

menus to its customers. List minimum of ten and provide product life and how it should be stored.

Products Product life Storage TemperatureSquid 2-3 days Fridge or freezer 0-4 or -18

degreesSalmon 2 days Fridge 0-4 degreesPasta (dry) 6 months Dry store Room

temperature Fruit fresh 1 week Fridge 0-4 degreesVegetables 1 week Fridge 0-4 degreesMilk 10 days Fridge 0-4 degreesEggs 2 weeks Fridge 0-4 degreesOil Minimum 6 months Dry store Room

temperature Fish sauce Opened- 1 month Fridge 0-4

3.7. You have received a two boxes of potatoes for the store room and a light box of prawns for the seafood restaurant.

a. Explain what manual handling techniques you will use to transport this stock to be stored.

Food item Manual handling steps and procedures2 boxes of potatoes Use 2 people, trolley, evaluate the weight of product, correct

lifting techniqueLight box of prawns Evaluate weight of product, correct lifting techniques

b. Refer to the following manual handling equipment and explain the safe use of these to ensure that you don’t sustain any injuries in the workplace.

Stair climbing equipment Evaluate weight of product, use 2 people to carry productManual hand stacker lifter lifting

Equipment used to handle, unload and load items up to 1 ton, suitable in warehouses

Platform stacker Forklift has the function of lifting and lowering onto a platform









3.8. Refer to the following waste and hazardous substances and explain environmentally safe procedures to correctly dispose of these.

Vegetables Green compost binUsed oil Specific container and removed by a contractor for recyclingPlastic bottles Yellow or recycling binLeftover meat Organic binPaper and cardboard Yellow or recycling bin

Assessor’s observation:

Signature: Date:

PART B: PRACTICAL – RECEIVE AND STORE STOCK FOR CAKES, PASTRIES AND BREADInstructions to studentsThis is a practical task where you will be required to demonstrate your skill using the KOUNTA software in being able to receive and store stock. You must demonstrate your ability to receive, store and maintain six (6) different stock deliveries throughout this course. You learn how to take delivery of the stock, store the stock and rotate and maintain the stock. You will not be marked competent for this unit until you have undertaken this activity six (6) times.

3.9. Using the KOUNTA software you are required to take delivery of stock you will receive prior to preparing for your cooking classes for cakes, pastries, bread and desserts at SBTA’s commercial kitchen at 81A Foveaux Street, Surry Hills. You must:

a) Using order forms (using the order form below), check incoming stock against orders and delivery documentation.

b) Identify, record and report any discrepancies to your assessorc) Inspect items for damage, quality and use-by dates and record findings

according to organisational proceduresd) Record details of incoming stock according to organisational procedures.You must print a copy of the purchase order prior to receiving the order from the supplier and print a copy of form after you have received it to demonstrate that you have undertaken the above steps at least six (6) different times.









3.10. Refer to the stock that you have received and identify any discrepancies and who you reported it to?

Discrepancies can be rotten vegetables, dairy product out of date, unsealed meat product and you would report to head chef or someone in a management role.

3.11. Using correct manual handling techniques, you must now transport the stock to the correct storage area? You must:

a) Promptly transport stock to, and store in, appropriate storage areab) Use safe manual handling techniques to avoid injury when moving and storing

stockc) Label stock according to organisational proceduresd) Report on excess stock according to organisational procedures

You must also explain what stock you received, what manual handling techniques you used and what where did you stock it. Your assessor will observe you undertaking the above and complete the AOC.Stock received Manual handling techniques

usedWhere did you store it

Flour Trolley, using correct manual handling technique bending knees and using two people to lift

Dry store

Eggs Trolley, using correct manual handling technique bending knees and using two people to lift

Cool room 0-4 degrees

Butter Trolley, using correct manual handling technique bending knees and using two people to lift

Cool room 0-4 degrees

Sugar Trolley, using correct manual handling technique bending knees and using two people to lift

Dry store


STOCK ORDER FORMDATE QUANTITY INGREDIENTS SUPPLIER

Trainer Signature








Oil Trolley, using correct manual handling technique bending knees and using two people to lift

Dry store

3.12. Identify one product you label and insert a photograph of the label. Your label must include description of the item, net weight or volume, date received and expiry date e.g. use by date.

















3.13. To ensure that products are fresh and used in time, you must rotate and maintain stock. You are required to:

a) When storing stock, ensure that you rotate stock for maximum use and minimum wastage. For example, bring old stock forward and place new stock at the back.

b) Check the quality of stock and report findings.c) Safely dispose of all excess or spoilt stock and waste, especially hazardous

substances, to minimise negative environmental impacts prior to stocking new stock.

d) Maintain cleanliness of stock handling and storage areas, and identify and report problems prior to stocking new stock.

e) Use stock control systems and equipment according to organisational speed and accuracy requirements

Your assessor will observe you complete above and complete the AOC.









ASSESSMENT TASK 4: KNOWLEDGE CAKES, PASTRIES, BREADS AND DESSERTSThis assessment task consists of two (2) parts. PART A consists of theory questions and PART B consists of practical tasks.Assessment type:

PART A - Written QuestionsAssessment task description:

The Knowledge Test. You must respond to all the question and submit them to the Trainer/Assessor. You must answer all questions to the required level to be deemed satisfactory in this task. Your Trainer/Assessor will provide you with feedback within two weeks and notify you when results are available.

Applicable conditions: All knowledge questions are untimed and are conducted as open book assessment (this

means you can refer to your textbooks or the internet to conduct research during the assessment). However, the answers must be in your own words to demonstrate your own understanding of each individual question.

You must read and respond to all questions ad must type the answer to the questions and must complete your work independently to demonstrate individual competency.



Where your answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed.


Purpose of the assessment The purpose of this assessment task is to assess your knowledge in being able to prepare

cakes, pastries, bread and desserts.

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 Learner guide PowerPoint presentation Assessment Pack Weblinks Access to a computer, the Internet and word-processing system such as MS Word. Classroom environment









Benchmark for Assessment You are expected to respond to all aspects of each question and case study. In some cases,

direction is provided on the expected length of your response. These assessments will require a Short, Medium or Long response.



PART A: THEORY QUESTIONS This task will allow you to demonstrate your understanding how to prepare cakes, pastries, bread and deserts. You can research using your learner guides and the internet, but your answers must be in your own words. Read through each question carefully and write your answers in the spaces provided. Please ensure your answers are in your own words. Written answers must be in sentence form 2-5 sentences each unless the questions requires otherwise e.g. list or choose. Ask your assessor if you require further clarification.

Part A: 4.1. Complete the table below using the word bank place the dessert type next to the correct description. (SHORT)

Bavoir Crème brulee

Meringues Crepes Soufflé Sabayon or zsablioine

Custard/creams

Flans or tarts

Fritters Ice-cream Tarts Puddings

Crème caramel Mousse Parfait Pies Sorbet Prepared fruit









Part A: 4.2. List five (5) ingredients commonly used to make desserts, cakes, pastries and breads

1. Flour2. Butter3. Eggs4. Sugar5. Milk (dairy product)


DESSERT TYPE

DESCRIPTION OF DESSERT

Bavoir Like pastry cream but thickened with gelatine or isinglass instead of flour or corn-starch, and sometimes flavoured with liqueur. It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.

Custard Cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, may vary in consistency from a thin pouring sauce to a thick pastry cream.

Meringues A mixture of egg whites and sugar baked until crisp.Prepared fruit Fruit in preparations of liquid Soufflé Highly beaten stiff and aerated egg whites carefully combined with other ingredients Crème brulee

Burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature

Flans or tarts An open, rimmed, pastry or sponge base, containing a sweet or savoury fillingMousse Whipped egg whites or whipped cream, and flavouredPuddings Semisolid, creamy, sometimes dense dessert that can be served warm, chilled, or at

room temperature. lot of variations, but basically, traditionally made with a mixture of milk and sugar, that's cooked and thickened with corn-starch.

Crème caramel A custard dessert with a layer of soft caramel on top,Fritters Small cakes made with a primary ingredient that is mixed with an egg and milk batter

and either pan-fried or deep-friedParfait Made by boiling cream, egg, sugar and syrup to create a custard-like pureeSabayon A light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine

over gently boiling water until the eggs thicken but do not scramble.Crepe Very thin, cooked pancake usually made from wheat flourIce- cream A sweetened frozen food made from dairy products, such as milk and cream, and often

combined with fruits or other ingredients and flavours.Pies Baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.Sorbet Frozen dessert made from sweetened water with flavouring.








Part A: 4.3. List three (3) substitute ingredients commonly used to meet people’s dietary requirements

1. Soy or almond milk2. Gluten free flour3. Artificial sugars or sweetness

Part A: 4.4. List five (5) common special dietary requirements which must be considered when making desserts

1. Fat free or low fat2. Lactose free3. Low sugar, no sugar4. Vegan or vegetarian 5. Gluten free / Nut free

Part A: 4.5. Complete the table below briefly explaining the meaning of each stock date code or rotation label. MEDIUM

Date Marking

Description of what the date marking indicates

Baked for Means a date not later than 12 hours after the time the item was bakedUse By Last date an item can be used or consumed safely before it spoils (goes bad)Best Before The last date you can expect food to retain all its quality and freshnessFood rotation label Correct storage of food preparation and storage Baked on Means the date on which the product was baked

Part A: 4.6. Explain which cookery methods you would use when preparing desserts? List at minimum of 10.

Baking, boiling, steaming, poaching, deep fry, whisking, folding, stirring, reducing, piping, beating, freezing, and flombe

Part A: 4.7. To make your dessert look attractive to customers explain what are some of the common garnishes and decorations you can use and what techniques you could use to garnish your dessert. SHORT









Sugar icing, mint, jellies, edible flowers, shaved chocolate, wafer biscuits, coulis, fresh fruit

Part A: 4.8. Name some of the classical and contemporary cakes, pastries, breads and desserts in the space below and describe the nutritional value, characteristics and temperature it should be cooked in. (MEDIUM)

Names Nutritional value

Characteristics/appearance, consistency, moisture, shape, size, structure, texture and taste.

Baking Temperature

Cakes Basic sponge cake, friands, meringues

187 calories in 1 piece of sponge cake 13% fat, 77% carbs, 10% prot

Soft, light, moist, come in many shapes such as round swiss roll, sweet

170 degrees

pastries Choux pastry croissant, short pastry, sweet pastry, strudel

Crunchy, flakey, buttery, layered

Between 140 and 220 degrees

sweet and savoury breads

Bread rolls, hot cross buns, focaccia, unleavened bread

Crusty, soft, varying sizes. 180- 200 degrees

Desserts Bavarois Smooth , creamyPanna cottaSouffléCrème patisserie









Part A: 4.9. Describe the msie en place requirements for producing cakes, pastries, bread and desserts.

Gather all ingredients, sort all your ingredients, and equipment, refer to recipe and prepare dish as instructed

Part A: 4.10.List five (5) signs that ingredients for cakes, pastries, desserts and bread are fresh and of high quality?

a) List these below.

Signs of contamination or spoilage1. Check use by date or best before date 2. Spoiled smell or bad odour3. Signs of mould4. Good texture5. No sign of bacteria 6.

b) Explain how should you store cakes, bread, pastries and desserts to maximise and optimise shelf live and in the right environmental conditions.

Food items StorageCakes Air tight container, cool dry place or refrigerate in hot and

humid climatePastries Air tight container, cool dry place or refrigerate in hot and

humid climateDesserts Fridge, covered or freezer for ice creams/sorbets

Part A: 4.11.Discuss with the group the safe food practices you must continue to use to make sure you maintain perishable supplies at their best quality until they are used and to maximise their use. SHORT

Regular checks of your product, using food storage labels correctly, store correctly, conduct regular temp checks









Part A: 4.12.List some of the culinary and trade names for ingredients commonly used to produce cakes, pastries, breads and desserts and explain these.

Acidic Sharp, sour or tart flavourAerate To add air to a food productAlkali Is known as a base, any substance with a ph higher than 7, example

baking powderFat content Used to release air within pastry

Part A: 4.13.Explain the historical and cultural derivations of a variety of cakes, pastries and bread. LONG

Variety of cakes, pastries, bread

Historical and cultural derivations

Sponge cake They are common in europe, first invented by the Italian pastry chef Govan Battista cabana

FriandsMeringuesMuffinsCroissantDanish pastryStrudelBaguetteHot cross bunsBread rollsUnleavened bread

Part A: 4.14.A) What is yeast fermentation? How does this help the development of dough? SHORT

In a solution without oxygen , yeast breakdown sugar to produce energy and waste products, yeast makes the dough rise

B) Research the basic aspects of yeast fermentation and dough development process. (Gide: 30 – 50 words).









Fermentation is a baking process where yeasted dough rises, developing volume and flavour. It occurs when yeast converts sugar present in flour into carbon dioxide and alcohol. Co2 gas is trapped by gluten proteins in the flour which cause dough to rise

Part A: 4.15.Explain what would be the indicator for freshness and quality of stocked ingredients for cakes, pastries and bread. (short)

Yeast- pale in colour , flour- consistent colour, weavel free

Part A: 4.16.Explain the following:a) What are some of the cookery methods you can use for making cakes,

pastries, breads and fillings? (List minimum of 10)

Kneading, rolling, folding, resting, whisking, spreading, piping, shaping

b) Refer to the following fillings for cakes, pastries or breads and explain the characteristics and when it can be used.

Fillings Characteristics and usesBacon Can be used in pastries to enhance flavour, taste and

textureCheese Can be used in pastries to enhance flavour, taste and

textureFish Can be used in pies to enhance flavour, taste and

textureHamMeatPoultryVegetableChocolateCreamCustardFresh or crystallised fruit and fruit purees

MeringueWhole or crushed nuts

c) Refer to the following decorations for cakes, pastries or bread and explain the characteristics and use of these.

Decorations Characteristics and usesChocolate Shiny, sweet, bitter- garnish , flavour, coatingColoured and flavoured sugarFresh, preserved or









crystallised fruitsFruit purees GlazesIcingsJelliesSprinkled icing sugarWhole or crushed nuts









ASSESSMENT TASK 4: PRACTICAL - CAKES, PASTRIES, BREAD AND DESSERTSPART B: PRACTICALAssessment type:

PART B - Practical tasksAssessment task description:

The practical tasks comprise of practical activities. You must respond to all the activities and submit them to the Trainer/Assessor and complete all activities to the required level to be deemed satisfactory in this task. Your Trainer/Assessor will provide you with feedback within two weeks and notify you when results are available.

Applicable conditions: All activities are untimed and you must demonstrate your own understanding of all

activities. No marks or grades are allocated for this assessment task. The outcome of the task will

be Satisfactory or Not Satisfactory. Your trainer/assessor may ask you relevant questions on this assessment task to ensure

that this is your own work.Location:Fully equipped commercial kitchen, 81A Foveaux Street, Surry Hills, NSW 20102, Level 2, 401 Sussex Street, Sydney, NSW 2000

Purpose of the assessment The purpose of this assessment task is to assess your knowledge essential to produce

cakes, pastries, bread and desserts.

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 Learner guide, recipes, templates Assessment Pack Access to a computer, the Internet and word-processing system such as MS Word. Weblinks Classroom environment













INSTRUCTIONS TO STUDENTSThis task will allow you to demonstrate your ability to follow standard recipes to prepare four of each of the cakes, pastries and breads listed below, using basic cookery methods, ensuring perishable foods are handled and stored appropriately to prevent contamination and ensure freshness and quality is maintained.

This assessment task will take place in a commercial kitchen environment where you will be expected to present yourself in your uniform, making sure that you adhere to personal hygiene and safe food handling practices always, as set out by your assessor prior to this task taking place.

You will be required to complete this task within 4 hours to demonstrate your ability to work within commercial time constraints

Your assessor will provide you with sample recipes. Recipes may be adjusted as required to meet availability of produce. Your assessor will advise what decoration and garnishes are to be used.

You are required to prepare the following and complete mise-en-place activities as part of the preparation, following standard recipes to produce and decorate four of each of the following cakes from the list in the knowledge evidence as listed below:

CAKESBasic aerated spongeCold set cake and mousse cakeFriandsFruit cakeGénoise spongeMadeira cakeMeringues









PASTRIESChoux pastryCroissantDanish pastryPuff pastryShort crustSweet pastryStrudel

BREADSBaguetteBath or fruit bunBread rollsHot cross bunsUnleavened breads

You must produce 4 of each of the above cakes, pastries and breads of the same type: that are consistent in quality, size, shape and appearance within commercial time constraints and deadlines reflecting required quantities to be produced following procedures for portion control and food safety practices when handling and

storing food responding to special customer requests and dietary requirements which will be

provided to you by your assessor on the day.









PART 1 – PRODUCE CAKES

INSTRUCTIONS TO STUDENTSThis task will allow you to demonstrate your ability to follow standard recipes to prepare four of each of the cakes listed below, using basic cookery methods, ensuring perishable foods are handled and stored appropriately to prevent contamination and ensure freshness and quality is maintained.

Part B 4.1. You are required to discuss and confirm the food production recipes from food preparation list and standard recipes with your assessor for preparing pastries and list it in the table below. (1 point per item).

Type of Dish Name of Dish Production and cooking duration

Part B 4.2. Refer to the recipes and you need to ensure that you calculate the ingredients required to prepare to serve 6 customers using the form below within commercial time constraints as instructed by your assessor. (SHORT)

TYPE OF DISH FOR ONE PERSON FOR SIX DIFFERENT CUSTOMERS

Part B 4.3. You must now identify and select the correct ingredients from the storeroom according to the recipe, quality, freshness and stock rotation requirements. You can use the form below. SHORT

Ingredients from recipe Qty Available Yes/No.

Part B 4.4. You are now required to complete the following and complete the form below. (Insert rows as required).









a) Identify and select the type and size of equipment suitable to preparing your cake dishes.

b) Safely assemble and ensure equipment is clean before use; andc) Use equipment safely and hygienically according to manufacturer’s

instructions. You will be observed by your assessor who will complete the Assessor’s Observations Checklist (AOC). (SHORT)

Kitchen tools and Equipment used

Brief Description of cleaning for each

Part B 4.5. Before you start cooking, you must portion and prepare the ingredients as follows:

a) Sort and assemble ingredients according to food production sequencingb) Weigh and measure wet and dry ingredients according to the recipe and

quantity of cakes, pastries and breads required.c) Prepare yeast-based dough to correct consistency and shape, according to

standard recipes.d) Minimize waste to maximize profitability of cakes, pastries and breads

produced.

Your assessor will observe your preparation and complete the Assessor’s Observation Checklist.

Part B 4.6. You are required to use make 4 of each of the following cakes following standard recipes.

a) You are also required to make any food quality adjustments to enhance the appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations according to standard recipes according to your own scope of responsibility.

b) Use appropriate cookery methods, fillings and appropriate oven temperature to achieve the desired product characteristics.

c) Once the cake/s has been baked, ensure you cool it in appropriate conditions to retain optimum freshness and product characteristics.

Type of Cake Brief Description of cooking methods

Fillings used

Any food quality adjustments made

Baking conditions e.g. oven temperature used

Basic aerated









spongeCold set cake and mousse cakeFriands Fruit cakeGenoise spongeMadeira cakeMeringues MuffinsSwiss roll

Part B 4.7. Once the cake has been cooled, you must enhance the appearance of the cake. a) You must visually evaluate the cake and make any adjustments such as

appearance, colour, contrast, service-ware, etc.b) Apply icing to the cake to ensure a smooth and seamless finishc) Present the cake to your colleagues and assessor in suitable service-ware

to attractively d) Give a short presentation to your colleagues and assessor about the cake,

any adjustments you made and seek feedback. Document your presentation notes and feedback received in the space below. SHORT

e) Take a photograph of your finished product and insert it in the space below.

Presentation notes and feedback received

Name of cake

Part B 4.8. You are now required to store the cakes prepared by you for future use in appropriate environmental conditions. List the items and how you stored it. (Short)

Items How was it stored and in what environmental conditions cake/s was stored in?

Part B 4.9. Once you have finished cooking, it is important that you clean and sanitise kitchen equipment, clean service-ware and utensils and clean and sanitise









kitchen premises following correct work health and safety procedures. You must also ensure that you are using correct personal protective

equipment and safe manual handling techniques when cleaning equipment and premises.

You must locate the cleaning schedules and locate the key information in the cleaning schedules and manuals prior to cleaning.

Complete the checkout procedure attached as Appendix 2 and participate in a de-brief session with your assessor to discuss any issues you might have had during the checkout procedure and obtain your assessor’s feedback regarding the checkout procedure.

Scan a copy and insert in this section or attach it with your assessment task.

Checkout Procedure Forms (one for each session) completed and attached

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PART 2 – PRODUCE PASTRIESThis task will allow you to demonstrate your ability to follow standard recipes to prepare four of each of the pastries listed below, using basic cookery methods, ensuring perishable foods are handled and stored appropriately to prevent contamination and ensure freshness and quality is maintained.

Part B 4.10. You must now undertake the following tasks:a) You must also ensure that you use the KOUNTA software to ensure you have

received all goods and transported to appropriate storage areas using proper manual handling procedures. Print and insert a copy here.

Insert KOUNTA Stock control form here.

b) You are required to discuss and confirm the food production recipes from food preparation list and standard recipes with your assessor for preparing pastries and list it in the table below. (1 point per item).


Part B 4.11. Refer to the recipes and you need to ensure that you calculate the ingredients required to prepare to serve 6 customers using the form below within commercial time constraints as instructed by your assessor.

TYPE OF DISH FOR ONE PERSON FOR SIX PEOPLE


Ingredients from recipe Qty Available Yes/No










d) Identify and select the type and size of equipment suitable to preparing your pastry dishes.

e) Safely assemble and ensure equipment is clean before use; andf) Use equipment safely and hygienically according to manufacturer’s




Part B 4.14. Before you start cooking, you must complete the following tasks:a) Sort and assemble ingredients according to food production sequencingb) Weigh and measure wet and dry ingredients according to the pastry recipe

and quantity of cakes, pastries and breads required.c) Prepare yeast-based dough to correct consistency and shape, according to

standard recipes.d) Minimize waste to maximize profitability of pastries produced.



a) You are also required to make any food quality adjustments to enhance the appearance and taste of pastries using suitable fillings, icings and decorations according to standard recipes according to your own scope of responsibility.


c) Once the pastries have been cooked, ensure you cool it in appropriate conditions to retain optimum freshness and product characteristics.









Type of Pastry

Brief Description of preparation for each recipe

Fillings used



Choux pastryCroissantDanish pastryPuff pastryShort crustSweet pastryStrudel

Part B 4.16. Once the pastry has been cooled, you must enhance the appearance of the pastry.

a) You must visually evaluate the pastry and make any adjustments such as appearance, colour, contrast, service-ware, etc.

b) Present the pastry to your colleagues and assessor in suitable service-ware to attractively

c) Give a short presentation to your colleagues and assessor about the cake, any adjustments you made and seek feedback. Document your presentation notes and feedback received in the space below. SHORT

d) Take a photograph of your finished product and insert it in the space below.


Name of cake

Part B 4.17. You are now required to store the pastry prepared by you for future use in appropriate environmental conditions. List the items and how you stored it. (Short)


Part B 4.18. Once you have finished cooking, it is important that you clean and sanitise kitchen equipment, clean service-ware and utensils and clean and sanitise









kitchen premises following correct work health and safety procedures. You must also ensure that you are using correct personal protective






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PART 3 – PRODUCE BREADSThis task will allow you to demonstrate your ability to follow standard recipes to prepare four of each of the breads listed below, using basic cookery methods, ensuring perishable foods are handled and stored appropriately to prevent contamination and ensure freshness and quality is maintained.

Part B 4.19. You must now undertake the following tasks:a) You must also ensure that you use the KOUNTA software to ensure you have

received all goods and transported to appropriate storage areas using proper manual handling procedures. Print and insert a copy here.




Part B 4.20. Refer to the recipes and you need to ensure that you calculate the ingredients









required to prepare to serve 6 customers using the form below within commercial time constraints as instructed by your assessor. (SHORT)

TYPE OF DISH FOR ONE PERSON FOR SIX DIFFERENT CUSTOMERS









Part B 4.23. Before you start cooking, you must complete the following tasks:a) Sort and assemble ingredients according to food production sequencingb) Weigh and measure wet and dry ingredients according to the recipe and

quantity of cakes, pastries and breads required.c) Prepare yeast-based dough to correct consistency and shape, according to

standard recipes.d) Minimize waste to maximize profitability of breads produced.

Your assessor will observe your preparation and complete the Assessor’s









Observation Checklist.


a) You are also required to make any food quality adjustments to enhance the appearance and taste of breads using suitable fillings, icings and decorations according to standard recipes according to your own scope of responsibility.


c) Once the bread has been baked, ensure you cool it in appropriate conditions to retain optimum freshness and product characteristics.

Type of Bread

Brief Description of cooking methods

Fillings used



BaguetteBath or fruit bunBread rollsHot cross bunsUnleavened breadsBaguetteBath or fruit bunBread rollsHot cross buns

Part B 4.25. Once the bread has been cooled, you must enhance the appearance of the bread.

a) You must visually evaluate the cake and make any adjustments such as appearance, colour, contrast, service-ware, etc.

b) Present the cake to your colleagues and assessor in suitable service-ware to attractively

c) Give a short presentation to your colleagues and assessor about the cake, any adjustments you made and seek feedback. Document your presentation notes and feedback received in the space below. SHORT

d) Take a photograph of your finished product and insert it in the space below.










Name of cake

Part B 4.26. You are now required to store the bread prepared by you for future use in appropriate environmental conditions. List the items and how you stored it. (Short)


Part B 4.27. Once you have finished cooking, it is important that you clean and sanitise kitchen equipment, clean service-ware and utensils and clean and sanitise kitchen premises following correct work health and safety procedures. You must also ensure that you are using correct personal protective






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ASSESSMENT TASK 5: PRODUCE DESSERTS PRACTICALAssessment type:

Practical tasks









Assessment task description: The is a practical task where you will be required to produce a number of desserts. You must respond to all the activities. You must answer all questions to the required level to be deemed satisfactory in this

task. Your Trainer/Assessor will provide you with feedback within two weeks and notify you

when results are available.

Applicable conditions: You must demonstrate your own knowledge and skills in this task. You must read and

respond to all questions ad must type the answer to the questions and must complete your work independently to demonstrate individual competency.



Where your answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed.

You may speak to your Trainer/Assessor if you have any difficulty in completing this task and require reasonable adjustments.

Location:Fully equipped commercial kitchen, 81A Foveaux Street, Surry Hills, NSW 20102, Level 2, 401 Sussex Street, Sydney, NSW 2000Purpose of the assessment

The purpose of this assessment task is to assess your knowledge and skills in being able to prepare and produce deserts.

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 Learner guide, PowerPoint, assessment tools, templates Access to a computer, the Internet and word-processing system such as MS Word. Classroom environment













INSTRUCTIONS TO STUDENTSThis task allows you to demonstrate your ability to follow standard recipes to produce 10 of the desserts listed. These will be selected by your assessor, using basic cookery methods and ensuring deserts and re-usable bi-products of their preparation are handled and stored appropriately to prevent contamination and ensure freshness and quality.

This assessment task will take place in the commercial kitchen environment where you will be expected to present yourself in your uniform, making sure you adhere to personal hygiene and safe food handling practices always, as set out by your assessor prior to this task taking place.

Your assessor will break the class into smaller workgroups in the kitchen where each group will prepare the following under the direction of the assessor.

You will be required to complete this task within 4 hours to demonstrate your ability to work within commercial time constraints

Your assessor will provide you with sample menus. Recipes may be adjusted as required to meet availability of produce. Your assessor will advise what decoration and garnishes are to be used.

You are required to prepare the following and complete mise-en-place activities as part of the preparation, following standard recipes:

to prepare the following and complete mise-en-place activities as part of the preparation. The students must follow standard recipes to prepare the following seafood classifications and prepare enough food to serve six customers

to follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence as below:









o bavaroiso fritterso prepared fruito crème bruleeo ice-creamo puddingso crème caramelo meringueso sabayono crêpeso mousseo sorbeto custards and creamso parfaito souffléo flanso pieso tarts

ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence as listed below:

o gluten free flouro yeast-free flouro non-sugar sweeteners

produce and use each of the following sauces at least once when preparing above range of desserts:

o chocolate based sauceso custards and crèmeso flavoured butters and creamso fruit purées, sauces or couliso fruit syrupso sabayon and zabaglioneo sugar syrups

use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts:

o coloured and flavoured sugaro fresh, preserved or crystallised fruitso jellieso shaved chocolateo sprinkled icing sugaro whole or crushed nuts









use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts:

o adding fats and liquids to dry ingredientso bakingo chillingo flambéo freezingo poachingo reducingo selecting and preparing appropriate dessert mouldso steamingo stewingo stirring and aerating to achieve required consistency and textureo using required amount of batter according to desired characteristics of finished

productso weighing or measuring and sifting dry ingredientso whisking, folding, piping and spreadingo present desserts, accompaniments and garnishes attractively and decoratively

prepare above desserts:o that are consistent in quality, size, shape and appearanceo within commercial time constraintso reflecting required quantities to be producedo following procedures for portion control and food safety practices when handling

and storing dessertso responding to special customer requests and dietary requirements

PRACTICAL – PRODUCE DESSERTS

This task allows you to demonstrate your ability to follow standard recipes to produce 10 of the desserts listed. These will be selected by your assessor, using basic cookery methods and ensuring deserts and re-usable bi-products of their preparation are handled and stored appropriately to prevent contamination and ensure freshness and quality.

5.1. You must now undertake the following tasks:

a) You must also ensure that you use the KOUNTA software to ensure you have received all goods and transported to appropriate storage areas using proper manual handling procedures. Print and insert a copy here.












5.2. Refer to the recipes and you need to ensure that you calculate the ingredients required to prepare 10 portion of deserts to serve 6 customers using the form below within commercial time constraints as instructed by your assessor.

TYPE OF DISH FOR ONE PERSON FOR SIX PEOPLE

5.3. You must now identify and select the correct ingredients from the storeroom according to the recipe, quality, freshness and stock rotation requirements. You can use the form below. SHORT


Stock take form completed and attached ☐

5.4. You are now required to complete the following and complete the form below.a) identify and select the type and size of equipment suitable to preparing your

cake dishes.b) Safely assemble and ensure equipment is clean before use; andc) Use equipment safely and hygienically according to manufacturer’s

instructions. You will be observed by your assessor who will complete the Assessor’s Observations Checklist (AOC).

Kitchen tools and Equipment used to prepare deserts










5.5. Before you start cooking, you must complete the following tasks:a) Sort and assemble ingredients according to food production sequencingb) Weigh and measure wet and dry ingredients according to the recipe and quantity of

desserts required. c) Minimize waste to maximize profitability of cakes, pastries and breads produced.

Attach copies of recipes used in this section. Your assessor will observe your preparation and complete the Assessor’s Observation Checklist.

5.6. You are required to make 10 of each of the following deserts following standard recipes. Briefly describe the preparation for each one you make.

Type of Dessert

Brief Description of preparation for each recipe

BavaroisPrepared fruitCrème bruleeIce-creamPuddingsCrème caramelMeringuesSabayonCrêpesMousseSorbetCustards and creamsParfaitSouffléFlansPiesTartsFritters









5.7. You are required to prepare the required dishes using each of the following cookery methods at least once. Tick the methods you used for the dish and give a brief description.

Cookery Method Dessert this method was used and Brief Description of recipe

Adding fats and liquids to dry ingredientsBakingChillingFlambéFreezingPoachingReducingSelecting and preparing appropriate dessert mouldsSteamingStewingStirring and aerating to achieve required consistency and textureUsing required amount of batter according to desired characteristics of finished productsWeighing or measuring and sifting dry ingredientsWhisking, folding, piping and spreadingPresent desserts, accompaniments and garnishes attractively and decoratively

5.8. You are required to produce the following hot and cold sauces. You must also use thickening agents suitable for sweet sauces. Briefly describe the culinary characteristics and use of each sauce you have made.

Sauce Description and use and if thickening agents was used for sweet sauces









Chocolate based sauces

Custards and crèmes

Flavoured butters and creamsFruit purées, sauces or coulisFruit syrups

Sabayon and zabaglione

Sugar syrups

5.9. You are now required to visually evaluate your deserts and adjust its presentation before displaying. Your organizational policy says that all deserts should be presented attractively using desert plates, bowl, coupes, cutlery, glasses, and doilies. You are now required to:

Portion desserts to maximise yield and profitability for food production Use accompaniments to balance the desserts and select garnishes and

decorations to complement the dessert use suitable service-ware to attractively present and display the dessert as

per your organisational procedures. Give a short presentation to your colleagues and assessor on the about

your dessert and what adjustments you made. Write your discussion and feedback from your colleagues below on any future improvements. (Guide: 100 words)

.

5.10. Take a photograph of your dessert and insert a picture of your completed food items below and upload a copy of the photos to your student portal.

Picture attached ☐









5.11. You are now required to store the deserts prepared by you for future use in appropriate environmental conditions. List the items and how you stored it.

Items How did you store it and in what environmental conditions?

5.12. Once you have finished cooking, it is important that you clean and sanitise kitchen equipment, clean service-ware and utensils and clean and sanitise kitchen premises following correct work health and safety procedures.

You must also ensure that you are using correct personal protective equipment and safe manual handling techniques when cleaning equipment and premises.





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ASSESSMENT TASK 6: FOLLOW SPECIAL DIETARY RECEIPES Assessment type:

Scenario, written activity and practical task Assessment task description:

The task consists of written activity and practical task where students are required to adjust the menu and prepare cakes, pastry, bread and dessert to accommodate special dietary needs of six (6) different customers. You must respond to all tasks and complete it within commercial time constraints as advised by your assessor.


Purpose of the assessmentThe purpose of this assessment task is to identify special dietary needs and being able to adjust menus to accommodate the special needs of customers.

Resources and equipment required to complete this task Fully equipped commercial kitchen at 81A Foveaux Street, Surry Hills, NSW 2010 All commercial grade equipment Recipes Computer, internet and access to a classroom













Instructions to students

Read the scenario below and complete the following activities.

ScenarioYou are working as a chef for a restaurant. You are catering for a function for approximately 50 guests who have booked your restaurant for a birthday party. You are preparing dinner and a variety of cakes, pastries, bread rolls and desserts for the function. You have been told that there are six (6) guests with special dietary needs. These guest include:

1 who is allergic to peanuts 1 who does not eat bacon due to religious background 1 who is celiac and is on a gluten free 1 who is lactose intolerant 1 who is allergic to egg products 1 who has suggested to use fructose in a dessert instead of real sugar

6.1. Refer to the recipes you prepared for cakes, pastries, bread and desserts and modify the recipes to accommodate the above customer’s special dietary needs.

Discuss the recipes with your assessor and the ingredients required Insert all the recipes in the space below to cater for the above customers and

explain how you adjusted these recipes to meet the identified customer’s special dietary needs.

6.2. You must now:a) identify and select the correct ingredients from the storeroom according to the

recipe, quality, freshness and stock rotation requirements. b) Review the packaging labels on the ingredients an identify ingredients that do not

meet special dietary requirements. You can use the form below. SHORT

Ingredients from recipe Qty Available Yes/No Meets special dietary requirements Yes/No









6.3. You are now required to complete the following and complete the form below. (Insert rows as required).






6.4. Before you start cooking, you must complete the following tasks:a) Sort and assemble ingredients according to food production

sequencingb) Weigh and measure wet and dry ingredients according to the recipe

and quantity of cakes, pastries and breads required.c) Determine cooking times and temperatures.d) Minimize waste to maximize profitability of cakes, pastries and

breads produced.Weight and measurement of ingredients Cooking times


6.5. You are required to prepare the adjusted recipe to cater for the customers with special dietary needs.

a) You are also required to make any food quality adjustments to enhance the appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations according to standard recipes according to your own scope of responsibility.


c) Once the food items have been cooked, ensure you cool it in appropriate conditions to retain optimum freshness and product characteristics.









Type of cake, pastry, bread and dessert

Brief Description of cooking methods



6.6. Once the cake, pastry, breads and dessert has been cooled, you must enhance the appearance of the cake.

a) You must visually evaluate the cake and make any adjustments such as appearance, colour, contrast, service-ware, etc.

b) Follow correct procedures to portion the desserts following food safety practices

c) Present the cake, pastry, bread and desserts to your colleagues and assessor in suitable service-ware to attractively

d) Give a short presentation to your colleagues and assessor about the food items, any adjustments you made and seek feedback. Document your presentation notes and feedback received in the space below. SHORT

e) Take a photograph of your finished product and insert it in the space below.


Name of cake

6.7. You are now required to store the dishes you prepared to meet special dietary requirements and store these dishes in appropriate environmental conditions. List the items and how you stored it.

Items How did you store it and in what environmental conditions?

6.8. Once you have finished cooking, it is important that you clean and sanitise kitchen equipment, clean service-ware and utensils and clean and sanitise kitchen premises following correct work health and safety procedures.









You must also ensure that you are using correct personal protective equipment and safe manual handling techniques when cleaning equipment and premises.




Checkout Procedure Forms (one for each session) completed and attached.

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APPENDIX 1 – RECIPESRECIPE FOR APPLE PIE FILLING SBTA KITCHENQty Ingredients Method3 kg Apples 1. Peel, core and slice apples.050 kg Butter 2. Heat butter and sugar in a pot until lightly brown.050 kg Sugar 3. Add apples, raisins and cinnamon and allow to

stew until tender, .050 kg Raisins 4. Drain through a colander and return juices to pot

and allow to reduce to a syrupy consistency.001 kg Ground cinnamon

RECIPE FOR GENOISE (PLAIN) SBTA KITCHENQty Ingredients Method280g Eggs (room temp)

approx 6eggs1/ prepare baking tin & preheat oven to 190°C.

185g Caster sugar 2/ place eggs & sugar in a bowl, then whisk over a warm bain-marie to a temperature of 43°C, REMOVE from heat & continue whisking to full volume

150g Plain flour (sifted 3x) 3/ gently fold in sifted flours in 3 stages avoiding lumps & loss of aeration.5/ carefully pour the prepared mixture into prepared tin and bake immediately for 30 -35 mins or until done.6/ remove from oven & place tin on a cooling rack for 5 mins before turning out.7/ allow to cool completely before using or storing.Note; for a chocolate genoise replace the 35g of corn flour with cocoa powder.

RECIPE FOR BUTTERSCOTCH SAUCE SBTA KITCHENQty Ingredients Method.200 kg Brown sugar Place all in pot and bring to boil stirring occasionally,

simmer for 3 mins.125 lt Cream Ready for use.









.130 kg Butter

.002 kg Vanilla essence

RECIPE FOR BREAD ROLLS SBTA KITCHENQty Ingredients Method465g Water (luke warm) Preheat oven to 200oC. turn on prover to 35oC high

humidity30g Fresh yeast Combine yeast and water together750g Strong flour Combine all dry ingredients together15g Salt Make a well in the middle of the flour and add wet

ingredients to into the well30 g Sugar Mix ingredients together and combine into a smooth

dough, start to knead until a smooth elastic paste has been achieved and a window test can be performed successfully, place in prover and allow to rise, needs to double in size.Knock back dough once proved and divide into even weights of 60g, mould into desired shapes and prove again to double size, when ready it should be soft to touch but bounce back after touchingCook at 200oC for 12-15 mins (approx.). cool on rack.

RECIPE FOR TWO TONE BAVAROIS SBTA KITCHENQty Ingredients Method.015 kg Leaf gelatine Soak gelatine in cold water, put bain-marie on stove3 doz Egg yolks Heat milk, cream yolks and sugar together, add hot

milk and return to bain-marie and cook until mixture coats the back of the spoon (sauce Anglaise)

.060 kg Sugar Remove gelatine out of water and squeeze excess water out and put into Anglaise stir to allow gelatine to dissolve, separate into even halves

.250 lt Milk add choc to ½ while mixture still warm to allow to melt, cool mixture but do not set

.002 kg Vanilla essence Prepare moulds (lightly sprayed, on an angle on rock salt), whip cream to soft peak and keep refrigerated

.250 lt Cream Once chocolate mixture feels cold without setting fold in cream and pour into moulds allow to set









.025 kg Chocolate (small pieces)

Once choc has set fold in rest of cream into vanilla mixture and fill the other half of the mould on a flat surface, allow to setIf Anglaise sets before folding in cream melt over bain-marie to soften but don’t get it too hot and wait for it to cool down otherwise mixture will split

RECIPE FOR CHOUX PASTE SBTA KITCHENQty Ingredients Method250g Water Put water, salt, sugar and butter in a pan and BRING

TO BOIL making sure butter has COMPLETELY MELTED, remove from heat and add all flour at once. Stir and place back on heat to cook the panada until it makes a ball coming away from the sides of the pot and has started to form a dry coating on the base of the pot. DO NOT OVERCOOK Allow to cool between 45-55oC (not too cold)

100g Butter (diced small) Add one egg at a time to the mixture and combine until correct consistencyNote: sometimes more than 4 eggs required to achieve consistency but always add a little at time and combine you may not need the fourth egg or you may need a fifth egg depending on the final texture.This recipe is about the feel and texture of the paste rather than using all the eggs.

pinch Salt ProfiterolesPipe mixture onto silicone papered tray immediately, not too close together and bake in oven at 220oC until golden and a good shape (approx. 12- 15 minutes), turn oven down to 170oC for an extra 10-15 minutes to dry out.Remove from oven and allow to cool. Fill as required. Store empty profiteroles in dry store (for short time) or freezer

5g Sugar190g Flour (Strong) 4-5 Eggs

RECIPE FOR BRANDY SNAPS









SBTA KITCHENQty Ingredients Method.120 kg Sugar Place sugar, golden syrup and butter in pot and bring

to boil then allow to cool slightly..120 kg Butter Sift the flour together with ginger and add to liquid

beating it to make sure there are no lumps.150 kg Golden syrup Allow to cool spoon even size balls onto tray allowing

for spreading and cook at 180oC.75 kg Flour Until golden brown and cooked through.001 kg Ground ginger

RECIPE FOR BEURRE BLANC SBTA KITCHENQty Ingredients Method75g Shallots finely

chopped Sauté shallots add wine and reduce by three-quarters. cool slightly

100ml Dry white wine Whisk in butter in small amounts. Little by little. Keep away from direct heat

250g Unsalted butter softened

When all the butter has been absorbed the mixture should be creamy and well emulsified

Salt/pepper

RECIPE FOR CROISSANT DOUGH SBTA KITCHENQty Ingredients Method500g flour Weigh and sieve flour; pour flour in mixer, weigh salt

and pour on flour on one side of the bowl, weigh sugar and empty on flour opposite to salt, weigh yeast and dissolve with a bit of warm milk or warm water. pour yeast on flour and dissolve. Add a part of the water and eggs. Start to knead with hook. Add milk slowly until getting a dough not too soft but elastic enough. Cover dough to avoid crust formation.

10 g salt 1st proving: Prove dough for 30 to 60 min, knock back

20g Fresh yeast Tourage: spread the dough on a rectangular shape with rolling pin at a thickness of 1 cm, place butter in a square shape on one edge of the dough. Fold back the other side of the dough on the butter and seal









properly. Make 3 single fold Let rest for 5 to 10 min.50g Caster sugar250 to 300 ml water1 egg250g butter

RECIPE FOR CRÈME ANGLAIS SBTA KITCHENQty Ingredients Method3 Egg yolks 1/ cream yolks and sugar together in a bowl with a

whisk until smooth and thick.65g Caster sugar 2/ place milk into a pot and heat to just below

simmering then gradually pour into yolk mixture while whisking continuously.

250ml Milk 3/ place the bowl of custard over a bain-marie and stir continuously until the mixture will coat the back of the spoon.

1tsp Vanilla essence Note the custard must not be heated above 85˚C during the thickening process.4/ remove from heat and add vanilla essence then use as required or cool to store.VARIATIONSChocolate Crème Anglaise- stir in 45g of chopped dark chocolate into warm Anglaise.Coffee Crème Anglaise- stir in ¼tsp of instant coffee into warm Anglaise.Richer Crème Anglaise- replace ½ the milk with double cream.

RECIPE FOR CREPES SBTA KITCHENQty Ingredients Method135g Plain flour (sifted) 1/ place the flour, sugar & salt into a bowl and mix

well together.15g Caster sugar 2/ add the eggs & just enough of the milk to make a

soft smooth paste consistency.3g Salt 3/ gradually whisk in the rest of the milk and oil or

clarified butter.100g Eggs (approx. 2) 4/ now the batter should be the consistency of heavy









lightly beaten cream, if too thick add a little Water.265ml Milk 5/ cover & allow to rest for 1 hour before using.40ml Oil or clarified butter

RECIPE FOR CREPE SUZETTE SBTA KITCHENQty Ingredients Method6 Pre-made crepes 1/ place sugar in a pan & heat until it melts & begins

to caramelize while stirring.2/ add the orange & lemon rind, the butter & the orange & lemon juice to the pan, then continue to cook & stir until all the sugar is dissolved and the mixture is syrupy.

65g Caster sugar 3/ add the Grande Marnier then one by one add the crepes, coating them with the sauce & then folding them into quarters in the pan.

1 Orange (rind & juice) 4/ add the brandy to the side of the pan & ignite with the burner on the stove. Shake the pan gently spooning the sauce over the crepes until the flame dies out.

½ Lemon (rind & juice) 5/ carefully transfer the crepes to warm plates (3 per portion) so they overlap each other, then finish with a little of the sauce spooned over the top.

45g Unsalted butter35ml Grande Marnier

RECIPE FOR ITALIAN MERENGUE SBTA KITCHENQty Ingredients Method250 g Egg white Dissolve 450g sugar in 100 ml water in a pot and

bring to boil at 121*c and 50 g Caster sugar Whip eggwhites, lemon juice and 50g sugar to soft

peaks450 g Caster sugar Slowly pour the hot syrup over eggwhite mixture and

continue to whip at high speed till its firm and glossy100 ml water10 ml Lemon juice

RECIPE FOR LEMON PIE FILLING









SBTA KITCHENQty Ingredients Method500 ml Lemon juice Heat butter sugar & lemon juice8 eggs Whole eggs Soak gelatine & dissolve is mix into mixture500 g sugar Add mixture to eggs whilst whisking, cook to 70 c500 g Unsalted butter Cool mix down and use as required25 g gelatine

RECIPE FOR VANILLA MUFFINS SBTA KITCHENQty Ingredients Method60 gr Butter Preheat oven to 200°C. Line a medium muffin tray

(12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

300 gr Self-Raising flour Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.

110 gr Castor sugar Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients. Using a wooden spoon, gently mix ingredients until just combined. Don't beat the mixture or the muffins will be tough.

125 ml milk Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

2 eggs To add blue berries, chocolate chip add 15% of the total volume of a recipe

RECIPE FOR PATE SUCREE SBTA KITCHENQty Ingredients Method300g Plain flour (sifted) 1/ combine butter & sugar together in a bowl using

the creaming method to resemble a White smooth paste texture.

200g Chopped butter (room temp)

2/ add eggs, vanilla essence and whisk in

100g Caster sugar 3/ add flour, & mix all ingredients by hand until just combined, then gently work paste on bench until smooth.









1 Eggs (lightly beaten) 4/ flatten paste wrap with glad wrap and refrigerate for 30 mins

1tsp Vanilla essence

RECIPE FOR PATE BRISEE SBTA KITCHENQty Ingredients Method200g Plain flour (sifted) 1/ combine butter & flour in a bowl using the rubbing

in method to resemble a breadcrumb texture.100g Chopped butter

(room temp)2/ add salt & mix in.

5g Salt 3/ make a well in the centre of the mixture add eggs, water and mix together by hand until just combined, gently work on bench until smooth. (do not over work, paste should not be stiff)

1 Eggs (lightly beaten) 4/ flatten wrap with glad wrap and refrigerate for 30mins before use.

25ml Water (cold)

RECIPE FOR QUICHE SBTA KITCHENQty Ingredients Method½ Onion sliced Pre-heat oven to 180oC.2 Rashers bacon sliced Line flan tin with pate Brisee and allow to rest for 15 min,

blind bake with rock salt until crust lightly coloured, remove rock salt and place back in oven until base has light colouring.

2 Eggs Fry onion and bacon until tender200ml cream Whisk eggs and cream with chopped parsley add a pinch of

salt and pepper sprinkle in some grated cheese.S + P Add onion and bacon to pastry base spread evenly, pour in

egg mixture and sprinkle cheese evenly on topPate` Brisee (short paste)Chopped Parsley for colour50g grated cheese (optional)









RECIPE FOR SWISS ROLL SPONGE SBTA KITCHENQty Ingredients Method6 Eggs (room temp) 1/ warm eggs & sugar in a bowl over a baine marie

to 37˚C stirring continuously.225g Caster sugar 2/ remove from heat & continue whisking until full

volume 120g Plain flour (sifted) 3/ gently fold in sifted flour & cocoa in 3 stages to

avoid lumps.4/ gently pour onto prepared baking tray and spread evenly.5/ bake at 200˚C for 8 to 10 mins or until cooked6/ turn upside down onto sugared tea towel carefully peel off baking paper, trim edges & roll up immediately & allow to cool.NOTE: For a plain Swiss Roll replace the 30g of cocoa with 30g of corn flour.

RECIPE FOR STICKY DATE PUDDING SBTA KITCHENQty Ingredients Method185gr Dates Sanitize moulds for later use. Preheat oven to 180°. 250ml Water Slice dates and simmer together with the water & bi-carb

until most of water has evaporated, allow to cool.4gr Bicarb soda Cream together the sugar and Butter using a wooden

spoon. Add eggs and vanilla and mix well. Fold through date mix and dry ingredients, mix gently until well combined. Fill pre-prepared cases ½ - ¾ full tightly cover with cling wrap & the foil. Steam for approximately 40-45minutes. Remove from Steamer and allow to cool.

70gr Butter Sanitize moulds for later use. Preheat oven to 180°. 2 Eggs Slice dates and simmer together with the water & bi-carb

until most of water has evaporated, allow to cool.185gr Sugar 185gr Self-Raising Flour2ml Vanilla essence









RECIPE FOR PATE FEUILLETEE SBTA KITCHENQty Ingredients Method250g Plain flour (sifted) 1/ Rub 25g of butter with the flour5g Salt 2: Put mix on bench & make well in the middle, add a little

water at a time to make a dough25g Butter (softened) 3: Place dough in lightly floured bowl, wrap & rest in fridge

for 10min.125ml Water (cold) 4: Roll Butter between greaseproof paper to form a square

the same size as your dough will be.188g Butter (room temp) 5: Put all the butter in the middle & fold up dough make

sure all butter is covered6: Beat the dough lightly with rolling pin to distribute the butter. Roll out brush off excess flour, fold single turn & place in the fridge for 10-15 min place in the fridge for 10-15 min7: Turn roll out, brush off excess flour, fold double turn place in the fridge for 10-15 min









APPENDIX 2 - CHECKOUT PROCEDURE FORMSPlease ensure that the following procedures are completed at the end of each shift. It is the trainer’s responsibility to do a final check and tick off each of the items listed below and return it with your class list. Please provide further steps as necessary. If you have an issue or comment to make for continuous improvement or WHS please provide it in the space below. Please print for each session.

Please tick each as you complete Yes

No

a) CLEAN AND SANITISE KITCHEN EQUPEMENTUse personal protective equipment and safe manual handling techniques when cleaning equipment and premises

Ensure you use energy, water and other resources efficiently thus reducing negative environmental impacts

Read manufacturer’s instructions and ensure you use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

Follow simple dilution requirements for chemicals and cleaning products and calculate ratios in order to make up chemicals.

Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions

Clean and sanitise all equipment to ensure safety of food using correct cleaning agents using correct measures and familiar quantities.

Clean and sanitise all equipment to ensure safety of food using correct cleaning agents using correct measures and familiar quantities

Maintain the quality of all equipment and identify and report on unsafe or faulty equipment or rectify it according to own level of responsibility

Store equipment in designated places

b)CLEAN SERVICE-WARE AND UTENSILSSort service-ware and utensils and load dishwasher with appropriate item

Hand wash any items not appropriate for dishwasher

Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor

Ensure that sufficient supplies of clean, undamaged crockery are available at all times during service period

c)CLEAN AND SANITISE KITCHEN PREMISESClean and sanitize kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and serviced to customers.

Clean areas of any animal and pest waste and report incidents of infestation

Clean your work area and dispose of and store any reusable by-products according to SBTA’s procedures, environmental considerations and cost-









reduction initiativesSort and remove linen according to organisational procedures

Wipe the stoves and ovens used

Use degreaser spray to remove any oil or fat from surfaces

Wipe side of stoves and ovens used

Wipe top surface of the stove with sanitising spray and wipe clean

Wipe all surface areas used by sanitising liquid and wipe dry Check microwave and clean around the microwave

GENERALSort general kitchen waste from recyclables and dispose of them in designated recycling bins

Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts

Empty rubbish bin to the wheelie bins at the back entrance

Take all recyclable waste to the recycle area in the loading dock and dispose in the correct marked bins

Clean, wash, dry and assemble all the equipment used and put away in its right place

Sweep floor and any area used including under bench, stove, oven and sink area

Clean the storage spaces used including refrigeration space and freezer space Wash and sanitise the sink area including surrounding wall tiles, wipe it clean and dry

Remove waste from sink’s filters Wash sponges, scourers and cleaning utensils used Wipe and dry any splashes caused by students anywhere in the sink surrounding area

Mop the floor last after all stock removed and stored and students have vacated workstations. (When mopping, fill bucket half way with hot water, add a cup of bleach, and mop all areas used.)

Ensure floor is dry and avoid walking on wet floor Wash mop and wring it dry and hang it in the its place

Empty and rinse bucket in the sink

Spray the sink with sanitizing liquid and rinse it Contact relevant management about completion and closure of kitchen area

Put all chemicals away safely

NOTES/ COMMENTS /ISSUES

I acknowledge that I have personally checked all the above items has been completed.









TRAINERS NAME

DATE

SIGNATURE









APPENDIX 3 - STOCKTAKE SHEETPrint one for each practical session and take note as per the task description. Adjust form as required.

STOCK TAKE FORMNO ITEM CODE ITEM NAME QUANTITY

ORDEREDQUANTITIY RECEIED

DIFFERENCE REMARKS

NAME: SIGNATURE: DATE:


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files.transtutors.com€¦ · Web viewSTUDENT ASSESSMENT TOOL. Qualification. SIT40516 Certificate . IV in Commercial Cookery. Cluster number and name. CCC4_ 2.1 Culinary Skills