SITHCCC019: Produce Cake, Pastries and Breads - Management Assignment Help

Assignment Task:

Task:

Performance evidence 
Evidence of the ability to: • follow standard recipes to produce and decorate four of each of the following: o cakes from the list in the knowledge evidence o pastries from the list in the knowledge evidence o breads from the list in the knowledge evidence • produce each of the above cakes, pastries and breads of the same type: o that are consistent in quality, size, shape and appearance o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing food o responding to special customer requests and dietary requirements 
Knowledge evidence 
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: • culinary terms and trade names for: o ingredients commonly used to produce cakes, pastries and breads o a variety of classical and contemporary cakes, pastries and breads • contents of stock date codes and rotation labels • food safety practices for handling and storing cakes, pastries and breads • classical and contemporary: o cakes: ? basic aerated sponge ? cold set cake and mousse cake 
 

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