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Original Question

Tasks required for this unit This unit of competency requires that you: follow standard recipes to produce and decorate at least one of each of the following cakes or sponges: fat-based butter base oil base foam based: emulsified sponge egg based foam use at least four different fillings from the list below at least once when producing the above four cakes or sponges: cream custard fresh fruit jams mousse nuts use at least four different decorations from the list below at least once when producing the above four cakes or sponges: chocolate fresh, preserved or crystallised fruits glazes and jellies icings sprinkled icing sugar whole or crushed nuts follow standard recipes to produce, fill and decorate at least one pastry product from each of the following four categories: short sweet paste savoury paste choux paste puff paste use at least two of the following savoury fillings and at least two of the following sweet fillings when producing the above four pastries: savoury fillings: animal protein dairy vegetable sweet fillings: cheese chocolate cream custard fresh or crystallised fruit and fruit purees whole or crushed nuts use at least four of the following decorations when producing the above four pastries: fresh, preserved or crystallised fruits glazes icings jellies sprinkled icing sugar meringue whole or crushed nuts follow standard recipes to produce each of the following types of bread: bread rolls or baguettes using basic dough brioche focaccia flat bread sourdough use the following appropriate preparation and cookery processes when producing the above cakes, pastries and breads adding fats and liquids to dry ingredients chilling ingredients and work surfaces cutting, shaping and moulding kneading and handling preparing and using fillings resting rolling weighing or measuring selecting and preparing appropriate cake tins and moulds stirring and aerating to achieve required consistency and texture using required amount of batter according to desired characteristics of finished products sifting dry ingredients whisking, folding, piping and spreading produce each of the above cakes, pastries and breads: within commercial time constraints and deadlines responding to at least one special customer request following procedures for portion control and food safety practices when handling and storing food. Instructions for how you will complete these requirements are included below. Reflective journals Reflective journal Student name: Date: Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: _________ Recipe prepared: Cake or sponge type: ☐ fat based ☐ butter based ☐ oil based ☐ foam based: emulsified sponge ☐ foam based: egg based foam Cake or sponge filling: ☐ cream ☐ custard ☐ fresh fruit ☐ jams ☐ mousse ☐ nuts Cake or sponge decoration: ☐ chocolate ☐ fresh, preserved or crystallised fruits ☐ glazes and jellies ☐ icings ☐ sprinkled icing sugar ☐ whole or crushed nuts Pastry Type: ☐ short sweet paste ☐ savoury paste ☐ choux paste ☐ puff paste Pastry savoury filling: ☐ animal protein ☐ dairy ☐ vegetable Pastry sweet filling: ☐ cheese ☐ chocolate ☐ cream ☐ custard ☐ fresh or crystallised fruit and fruit purees ☐ whole or crushed nuts Pastry decorations: ☐ fresh, preserved or crystallised fruits ☐ glazes ☐ icings ☐ jellies ☐ sprinkled icing sugar ☐ meringue ☐ whole or crushed nuts Type of bread: ☐ bread rolls or baguettes using basic dough ☐ brioche ☐ focaccia ☐ flat bread ☐ sourdough Preparation and cooking process: ☐ adding fats and liquids to dry ingredients ☐ chilling ingredients and work surfaces ☐ cutting, shaping and moulding ☐ kneading and handling ☐ preparing and using fillings ☐ resting ☐ rolling ☐ selecting and preparing appropriate cake tins and moulds ☐ stirring and aerating to achieve required consistency and texture ☐ using required amount of batter according to desired characteristics of finished products ☐ weighing or measuring ☐ sifting dry ingredients ☐ whisking, folding, piping and spreading General: ☐ completed tasks within commercial timeframes ☐ followed procedures for portion control and food safety practices when handling and storing meat ☐ responded to a special customer request Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) Supervisor Endorsement Supervisor name: Position: Signed: Service Planning Template Confirm food production requirements Analyse the standard and special dietary recipe and associated food preparation list which you will be working from and answer the following questions. How many cakes, pastries or breads are required? Describe how you will ensure that the correct number of items are produced. Calculate the number of portions that you need (show your workings). Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template. Ingredient list Recipe: ______________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Select the cookery method that you will use. Explain your decision. Select the cooking times and temperatures that you will use. Explain your decision. Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality? List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?

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