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SITHCCC019 Produce cakes, pastries and breads-Assessment 1 1. List all essential equipment and utensils required for the preparation of the listed pastes and pastry products, and explain the general hygiene and safety requirements for preparing and using these: Short or sweet paste Tarts Shortbread biscuits Profiteroles Bouchees Apple Strudel Danish pastries Sponge Fruit Cake The essential equipment and utensils required for the preparation of the listed pastes and pastry products are •

Pastry scraper , horn

• •

Palette knives, straight and cranked spatulas Piping bags with nozzle

• •

Cake rings, spring moulds Bread tins

•

Tartlet, barguette mould, flan rings

• •

Fluted moulds, dariole mould, cornet mould Cutter

• •

Rolling pins Mixer, sheeters, dividers

Before and after use of equipment, it has to be properly washed with warm water and detergent and then wipe with paper towel and sanities. While washing it is necessary to make sure if any food particle remain in it. To prevent cross contamination separate equipment should be used in every single use. Sharp equipment could hurt while working with. Should be very care full and use safety awareness should be concerned. Any damage equipment should be inform to senior or discard them. Electrical damage on the machine should be repaired before using. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.4, 5

2. What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fiber and make adjustments for general dietary requirements and allergies? Cakes in particular are normally not regarded as good sources of nutrition as they often contain cream, fat and sugar. However, need to look at the overall food intake within a menu to see whether the individual menu items can contribute to the nutritional value. Eating is also about balance and a bit of sugar or chocolate does not hurt. Yoghurt and buttermilk, skim milk and goat’s milk form good low-fat alternatives that may want to use. Polyunsaturated fats can be used instead of butter but they will change the final taste.

1 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 We do not advise the use of artificial sweeteners. They affect the flavor of the product and contain a wide range of ingredients that leave a metallic finish on the palate. It is preferable to use fresh fruit as a sweetener. The use of various types of flour in baked goods contributes to the dietary fiber intake, particularly with wholegrain and other flours containing bran or the husk of cereals. Pumpernickel, sourdough bread and other homemade and artisan bread vanities provide wide scope for the menu. The addition of bran or other dietary fiber to white flour helps with digestion and promotes a healthier diet. Fresh fruit also contributes fiber and a wide range of vitamins and minerals. For special diets can adjust recipes to leave the skin on apples and pears to increase fiber or make a whole meal sweet paste with rhubarb filling. Special allergies also need to be considered such as an increasing number of people with allergy to nuts. Serious allergies such as gluten allergy (coeliac disease) affect the absorption of food in the lining of the bowel and can lead to severe malnutrition, apathy and diarrhea. Need to be very careful in the preparation and use of products containing any wheat, barley and rye-based product. For example, ensure that corn flour is not wheaten corn flour. Which is based on wheat starch! Gluten-free bread can be produced from special mixes available from health food stores or specialist suppliers. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.17

3. Yeast and its relevance for producing yeast goods. Provide an overview of:  How does yeast work in principle? What is its role in the bread-making process? Yeast is a living microorganism, a fungus that multiplies and produces ferments by converting starch and sugars into carbon dioxide and ethyl alcohol. The scientific name for one species of yeast is Saccharomyces cerevisiae or sugar-eating fungus. It takes 20,000,000,000 cells to weigh1gram. In long-fermented baked goods the yeast contributes flavour through the production of lactic acids. Fermentation is used in baking and the production of beverages. Yeast is avallable in 3 form 1. Fresh yeast- fresh yeast needs to be stored in the fridge and will last approximately 2 weeks. Cream yeast is used in large scale baking. 2.Cream yeast- cream yeast comes in a creamy liquid form with a moisture content of 90% It is delivered to bakeries in bulk and held in refrigerated storage tanks. Its main advantage is that yeast in this form can be metered directly into dough mixers and is more rapidly dispersed throughout the dough. 3. Dried and instant yeast are use in baking. Instant yeast is concentrated, quite porous and can be added with the dry ingredients when producing dough and requires only about of the amount of fresh yeast. Dried yeast is used in the home market and in smaller restaurants and is also concentrated and requires only 1/2 of the yeast in a recipe. 2 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 

What are the requirements for yeast to be active? -Food- in the form of sugar and starch -Warmth- ~35°C

-Moisture- water or milk or other liquids  What is the yeast activity at the following temperatures?  1-4°C-If yeast is kept cold it stays dormant (inactive in a state of rest)  < 23°C-Yeast products must be worked at temperatures between 20-30°C.  24-30°C-Yeast products must be worked at temperatures between 20-30°C.  31-35°C-Yeast products must be worked at temperatures between 20-30°C. The maximum temperature for the liquid should be 35 °C  45°C-If yeast is heated above 45°C it is nearly killed  ~55°C-If yeast is heated above 55°C it is killed Reference: future- SITHCCC019 Produce cakes, pastries and breads P.12

4. Explain the following production methods for short paste including points of care: 1.

The rub-in method is used achieve firm pastry bases with greater density which helps retain the shape, e.g. for a pie base. This firm base will prevent any liquids added to the base leaking or soaking through the paste. The process is quite simple. Mix the flour and fat until it is crumbly in texture, then add the sugar and liquid and combine the ingredients without overworking. Wrap in cling film or bakers paper and rest for-30 minutes in the fridge, pin out (baker's term for rolling the paste) and use. Make sure the base is not too thick (2-4mm), as it would taste doughy or be too solid. Rest the paste again before baking.

2.

The reaming method is used to produce a light and airy product. There are 2 types of creaming methods, but only 1 is used for pastries; the other is used for cakes in the pastry method the fat and sugar are creamed together until smooth. This is also referred to as blending and is usually done using a dough mixer with a whisk attachment. The eggs or liquid is added gradually until it is emulsified and then the flour is worked in quickly. If the fat and egg mixture starts to curdle, stabilize it with a small amount of flour. Whilst need to have good aeration you should not overwork it either, as the finished product would spread too much. In the second method half the flour and fat are creamed and then the liquid is mixed with the sugar and added, then you add the remaining flour.

Reference: future- SITHCCC019 Produce cakes, pastries and breads P.18, 19

5. Provide the ingredients and ratios of ingredients for the following pastes: Savoury Short Paste-Pate Brisee-Fat, flour, water, and salt. The basic ratio for this paste is 1:2:4; meaning 1part liquid: 2 parts fat: 4 parts flour. Sweet Paste-Pate Sucree-Sugar, fat, flour. The base recipe for this paste is 1:2:3; 1 part sugar, 2 parts fat and 3 parts flour. Lining Paste-Pate a Foncer-Sugar, fat, flour. The basic ratio for this paste is 1:2:4; 1 part sugar , 2 parts fat and 4 parts flour. Sablee Paste-Pate Sablee-Icing sugar, egg yolks and milk. The basic ratio for this paste is 1:2: 2.5; 1 part icing sugar , 2parts egg yolks, 2.5 parts milk. 3 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 Reference: future- SITHCCC019 Produce cakes, pastries and breads P.20

6. List the sequential steps and points of care for the preparation and baking of choux paste. Choux paste is the only paste that does not require resting t is a mixture of boing water or milk, fat and flour, which forms a panada. If use milk the end product will be light and soft, with a refined flavour and more colour, but for a crisper choux paste that stays firm longer, use only water. Eggs are added once the panada has cooled to room temperature. Do not add egg too early as it will cook through. 1. Boil the liquid and butter together-chopping the fat into smaller pieces speeds up the melting process. 2. The liquid should be boiling rapidly when the flour is added so the starch cells in the flour burst open, allowing them to accept more liquid. This helps it rise more during baking due to the increase in steam given off from the eggs. Ensure that all the butter has melted prior to adding the flour. 3. Work the mixture through with a wooden spoon and return to the heat until the mixture pulls away from the sides of the pan. 4. Once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to below 45°C. Always cool the panada before adding the eggs, otherwise the eggs will be cooked (protein coagulated) and cannot provide stability and structure. 5. Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping consistency. 6. Pipe onto a greased tray but leave some room for it to spread. Bake large items such as choux buns at 200°C and smaller items such as profiteroles at up to 220°C. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.25 & 26

7. 8. What is Danish Paste? How is it produced? Provide the production steps for 4 different varieties of Danish pastries: Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast and to control prove. The butter is worked into a block with some flour to stabilise it and then rolled out. Both bases need to have the same texture and the internal temperature should not rise above 22C. The butter mixture is enveloped into the paste using 3 single turns. The production of Danish differs from puff paste, as the gluten needs less development to keep the Danish light, due to the natural aeration. The ingredients have to be kept cold to prevent the yeast from developing too quickly. When laminating the paste, roll it evenly without too much pressure to prevent any butter from squeezing out and to form even layers. When proving the product keep the prover temperature below 28℃ to prevent the butter from melting. Tivoli-roll paste to 3-4mm thickness and cut into 10cm squares. Pipe some pastry cream diagonally across. Fold one side up and brush with egg yolk, fold up the other side and overlap. Place apricot halves or other fruit on top of the exposed pastry cream. You can tie a small strip of paste around the middle. Spandau-roll paste to 3-4mm thickness and cut into 10cm squares. Pipe or place filling in the 4 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 centre, then fold all corners into the centre. Twists or Foldovers-roll paste to 3-4mm thickness and cut into 10cm squares. Cut along the squares 1cm from the edge without cutting all the way through. Pipe some pastry cream diagonally across and place a drained fruit piece on top. Fold both the cut corners over, brush with egg wash and press down firmly. Windmills-roll paste to 3-4mm thickness and cut into 10cm squares, then make 3cm cuts from each corner towards the centre. Fold one side of the cut towards the middle and repeat for the other 3 cuts. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.50 &51

9. Which processes puff pastry to rise? How is this done correctly? Which techniques and combinations should be used? Puff pastry is made by repeatedly stretching and folding a paste. The rise is achieved by this lamination and the steam created during baking. Lamination refers to the rolling and folding of a paste so that a laminated structure is obtained. A single turn means that the rolled pastry sheet is folded over by one third, then folded again to create 3 layers. A double turn means that both sides are brought into the centre and then folded together so it resembles a book, resulting in 4 layers. The finished layers will look different from the side. The best full puff paste is made using 6 single turns. This makes the largest number of layers without destroying the integrity of the paste, but takes the longest time to achieve, If fewer than 6 single turns are used then the butter layers will be too thick. 4 double turns could also be used. This will result in fewer layers but is much quicker and makes the butter layers thin enough to be satisfactory. Doing 5 double turns would make more layers but the layers would recombine and the paste will not rise correctly. Or you could alternate between single and double turns. The optimal number of turns is 5, regardless of whether you do a single turn or a double turn first. You should not do more than the number of turns given above, otherwise the layering will be destroyed and less rise will occur. Always rest the paste after rolling, to prevent shrinkage and to relax the gluten. Frozen puff paste stores very well and freeing helps to set the layers. Roll the paste evenly to about 2-3cm thickness at each turn. If you pin it out any thinner you may squeeze out the butter in the process and the product will not rise as well. Dust the paste very lightly, as excessive for will interfere with the baking process. Roll into a rectangle with straight sides for evenness and any surplus flour in between turns. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.30 &31

10. 11. 12. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care: Sponge should, as its name implies, have the major properties of aeration and lightness. These 5 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 are achieved by using eggs as the major structure within the finished product. The flour has to be weakened to provide a softer crumb. The base recipe is easy to remember: 4 eggs (200ml).100g sugar and 100g soft flour. Once again we can put this into a ratio of 2:1:1 Vanilla and lemon zest can be added for extra flavour. This will produce a light mixture. For denser, firmer mixtures decrease the eggs. There are three production methods for sponge: Cold method (pate a biscuit)-the eggs are separated and the whites are 3/4 whipped than half the sugar is folded under and the mixture is whipped until it forms a meringue. The yolks are whipped with the remaining sugar until stiff. The meringue mixture is folded carefully into the egg yolk mix and then the flour is folded under. This provides for extra structure and is normally used for sponge fingers or any products that require a firmer texture. Genoese method (pate a genoise)-the eggs and the sugar are whipped over a bain marie to blood temperature, placed into a machine and whipped to sabayon stage, then the flour is folded under. For additional moisture, butter is added. This method is quick and the butter extends the shelf life of the product and uses less equipment. Stabilised method-use a stabiliser in the mixture, or use pre-mixes. The resulting sponge is more stable but lacks the egg flavour. Other additives such as glycerine may be used to extend the shelf life. This method is rarely used for high quality restaurant desserts. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.38 & 39

13. List 3 production methods for meringues and provide an example for the use of each type: Basic Meringue: 4 egg withes, 200g sugar, 10g corn flour (if baked)  Whip the whites to a soft peak.  Rain in the sugar whilst mixing until the mixture is stiff. 

Add corn flour if baking the product.



Pipe into the desired shape. Italian Meringue: 4 egg whites, 250g sugar boiled to soft ball stage  Whip the whites to a soft peak and pour in the hot sugar mixture whilst whipping.  Whip until the mixture is cold and stable. 

Italian meringue has the best stability and finest consistency.

Swiss Meringue: 5 egg whites, 120g caster sugar, and 120g icing sugar  Beat the whites and the caster sugar in a warm bain-marie until stiff.  

Then whip until cold and fold under the icing sugar. It has less volume than ordinary meringue but has a finer and more stable consistency.

Reference: future- SITHCCC019 Produce cakes, pastries and breads P.43

14. Choose a recipe for a bread yeast dough of your choice and list the steps for the production in order. Provide the key criteria for evaluating the external and internal quality characteristics and explain what the desired eating characteristics should be in general: Bun dough is an enriched yeast dough made from flour, yeast, butter, sugar, eggs and milk. It forms the base for many English speciality yeast goods: Currant buns-currants are added to the basic dough which is then rolled into small balls, proven and baked, then finished with bun wash (light stock syrup). Chelsea buns-the dough is rolled out, brushed with butter, sprinkled with sugar and clean mixed 6 DC4416 Soo Kiaw Tee

SITHCCC019 Produce cakes, pastries and breads-Assessment 1 fruit, rolled and cut into 4cm pieces, baked and glazed. Bath buns-similar to currant buns but using mixed fruit. Hot cross buns-renowned as an Easter speciality Made like Bath buns with spices added and finished with a cross on the top. This may be made with paste. Doughnuts or Berliners-made from bun dough formed into balls-5cm diameter and then proven. Deep-fried until golden on both sides. Eaten filled with jam and rolled in sugar spiced with ground Cinnamon. Carnival doughnuts-moulded into balls -5cm diameter and proven. Then the centre to form a well fried until golden on both sides. Dusted with icing sugar. Bee sting-a German specialty. The dough is rolled into a rectangle and spread with a mixture of honey, butter, glucose, lemon zest and almonds. It is baked, then cut in half and filled with pastry cream and/or Chantilly cream. Tea loaf-the dough is mixed with dried fruit and shaped into a loaf, baked and brushed with bun wash. It can be served for morning or afternoon tea. Scrolls-the dough is rolled out, brushed with butter, sprinkled with sugar and cinnamon or nuts, rolled and cut into 2cm pieces, baked and glazed. Reference: future- SITHCCC019 Produce cakes, pastries and breads P.49

15. 16. Provide a recipe for unleavened bread and list the production steps. Student responses vary Recipe 1 cup all-purpose flour

Production steps -Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet

1/3 cup vegetable oil 1/8 teaspoon salt

with parchment paper. -Mix flour, oil, and salt together in a bowl; add water and mix using

1/3 cup water

a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands. -Bake in the preheated oven until bread is cooked, 8 to 10 minutes.

Reference:https://www.allrecipes.com/recipe/241680/unleavened-bread-for-communion/

17. Provide an overview for the storage requirements of pastries, cakes and yeast goods including the appropriate provisions to meet food safety requirements and exp...