SITHCCC019 - Produce Cakes, Pastries and Breads - Arts & Humanities Assignment Help

Assignment Task

ASSESSMENT PROCESS:
Assessment decisions will be based on your ability to demonstrate competency against all performance criteria (included in this booklet) and required skills and knowledge outlined in the competency standard. Competency will be determined after reviewing all of the evidence you have submitted. Each piece of assessment will be graded Satisfactory (S) or Not Yet Satisfactory (NYS). When all evidence has been gathered, your assessor will make a final judgement and sign off with Competent (C) or Not Yet Competent (NYC). If you have been deemed competent your assessor will advise you of the ‘final judgement’ and feedbacks. Alternatively, you will be advised what further action you need to take to achieve competency.

ASSESSMENT APPEALS
For information in regards to how appeals are to be managed and conducted refer to student handbook pages 25-27.

Your task:
You are required to complete all questions and tasks listed below.
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:
Preparation                          Equipment/ Utensil Requirements
Short or sweet paste

Profiteroles

Bouchées

Apple Strudel

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 fibre and make adjustments for general dietary requirements and allergies?

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?

-What are the requirements for yeast to be active?

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