Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation 2.1.Select type and size of equipment suitable to 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. Assessment 1 Questions & Answers Assessment 2 Observation Report Assessment 3 Supervisors Report 2 2 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required. 3.3.Prepare yeast-based dough to correct consistency and shape, according to standard recipes. 3.4.Minimise waste to maximise profitability of cakes, produced. 4.1.Use cookery methods for cakes, and sweet and savoury fillings to achieve desired product characteristics. 4.2.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3.Select baking conditions, required oven temperature and bake cakes,. 4.4.Cool in appropriate conditions to retain optimum freshness and product characteristics. 2 5 5 2 5 5 2 6 6 6 6 Learner Guide
5. Decorate, present and store cakes pastries and breads. Performance Criteria F d i Skill 5.1.Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes. 5.2.Apply icing to ensure a smooth and seamless finish. 5.3.Visually evaluate cakes, and adjust presentation before displaying. 5.4.Use suitable service-ware to attractively present cakes, according to organisational standards. 5.5.Display cakes, in appropriate conditions to retain optimum freshness and product characteristics. 5.6.Store cakes, and reusable byproducts in appropriate environmental conditions. 5.7.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and costreduction initiatives. 8 8 9 9 10 10 Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job follow standard recipes to produce and decorate four of each of the following: cakes from the list in the knowledge evidence 2, 5 2, 5 pastries from the list in the knowledge evidence 2, 5 2, 5 breads from the list in the knowledge evidence 2, 5 2, 5 produce each of the above cakes, of the same type: that are consistent in quality, size, shape and appearance 1, 9 1, 9 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 1, 6, 8, 9 1, 6, 8, 9 responding to special customer requests and dietary Reading locate information in food preparation lists and standard recipes to determine food preparation requirements 11 locate and read date codes and rotation labels on food products. 11 Numeracy determine cooking times and temperatures. 12 12
Foundation Skills Problem-solving evaluate quality of ingredients and finished cakes, and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies. Planning and organising efficiently sequence the stages of food preparation and production. 13 13 13 13 14 14 Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: ingredients commonly used to produce cakes, pastries and breads 2 2, 5 2, 5 a variety of classical and contemporary cakes, pastries and breads 2 2, 5 2, 5 contents of stock date codes and rotation labels 6 2,11 2,11 food safety practices for handling and storing cakes, 2, 8 7,10 7,10 classical and contemporary: cakes: basic aerated sponge 2 2, 5 2, 5 cold set cake and mousse cake 2 2, 5 2, 5 friands 2 2, 5 2, 5 fruit cake 2 2, 5 2, 5 Genoise sponge 2 2, 5 2, 5 Madeira cake 2 2, 5 2, 5 meringues 2 2, 5 2, 5 muffins 2 2, 5 2, 5 Swiss roll 2 2, 5 2, 5 pastries: choux pastry 2 2, 5 2, 5 croissant 2 2, 5 2, 5 Danish pastry 2 2, 5 2, 5 puff pastry 2 2, 5 2, 5 short crust 2 2, 5 2, 5 sweet pastry 2 2, 5 2, 5 strudel 2 2, 5 2, 5 sweet and savoury breads: baguette 2 2, 5 2, 5 bath or fruit bun 2 2, 5 2, 5 bread rolls 2 2, 5 2, 5
Knowledge Evidence hot cross buns 2 2, 5 2, 5 unleavened breads 2 2, 5 2, 5 characteristics of a variety of classical and contemporary cakes, : appearance 1 5, 7 5, 7 colour 1 5, 7 5, 7 consistency 1 4, 5, 7 4, 5, 7 moisture content 1 5, 7 5, 7 shape 1 4, 5, 7 4, 5, 7 taste 1 5, 7 5, 7 texture 1 5, 7 5, 7 historical and cultural derivations of a variety of cakes, 9 basic aspects of yeast fermentation and dough development processes 7 5 5 nutritional value of classical and contemporary cakes, 2 indicators of freshness and quality of stocked ingredients for cakes, 10 cookery methods for cakes, pastries, breads and fillings: adding fats and liquids to dry ingredients chilling ingredients and work surfaces cutting, shaping and moulding kneading and handling preparing and using fillings preparing and using pre-bake finishes and decorations resting rolling selecting and preparing appropriate cake tins and moulds stirring and aerating to achieve required consistency and texture using required amount of batter according to desired characteristics of finished products weighing or measuring and sifting dry ingredients 12 1, 2, 5 1, 2, 5 whisking, folding, piping and spreading main types, culinary characteristics and uses of fillings for cakes, pastries or breads: savoury: bacon 11 cheese 11 fish 11
ham 11 meat 11 poultry 11 vegetable 11 sweet: chocolate 11 cream 11 custard 11 fresh or crystallised fruit and fruit purées 11 meringue 11 whole or crushed nuts. 11 main types, culinary characteristics and uses of decorations for cakes, pastries or breads: chocolate 2 coloured and flavoured sugar 2 fresh, preserved or crystallised fruits 2 fruit purées 2 glazes 2 icings 2 jellies 2 sprinkled icing sugar 2 whole or crushed nuts 2 appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings 2 6 6 appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to: ensure food safety 5, 6 3 3 optimise shelf life 5, 6, 8 11 mise en place requirements for producing cakes, pastries and breads and fillings 3 1-1 - 11 safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.