T2 2023 - Nirajs Class (Mon Tue)-Sankar CHHETRI_47227_0

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Motherland Higher Secondary School *

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1212

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Information Systems

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May 11, 2024

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Assessment Details Qualification Code/Title SIT40516 – Certificate iv in commercial cookery Assessment Type task 1 Time allowed 2 weeks Due Date Location IIE - PARRAMATTA Term / Year 202 3 Student Details Student Name Sankar chhetri Student ID IIE2111559 Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarised from any person or source. Signature: sankar Date: 10/06/23 Assessor’s Name RESULTS (Please Circle) ☐ SATISFACTORY ☐ NOT SATISFACTORY Feedback to student: Assessor Declaration *If Student is Not Satisfactory Reassessment Required ☐ Yes ☐ No Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature : Date: Is This Theory Only Task ☐ Yes ☐ No Have student already completed practical/ Vocational Placement Component? ☐ Yes ☐ No Instructions to the Candidates ❖ This assessment is to be completed according to the instructions given below in this document. ❖ Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit. ❖ If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. ❖ Please refer to the College re-submission and re-sit policy for more information. ❖ If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. ❖ Please read the Tasks carefully then complete all Tasks. ❖ To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment. ❖ This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately ❖ Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided. ❖ This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor. ❖ Plagiarism is copying someone else’ s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Unit of Competency National Code/Title SITHCCC019 - Produce cake, pastries, and bread 1.1

SITHCCC019 Produce cakes, pastries and breads 2 Introduction Welcome to the Student Assessment Tasks for SITHCCC019 Produce cakes, pastries and breads . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit SITHCCC019 Produce cakes, pastries and breads describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. For you to be assessed as competent, you must successfully complete two assessment tasks: • Assessment Task 1: Knowledge questions – You must answer all questions correctly. • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. − Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: • Student Logbook (Assessment Task 2) • Service planning template (Assessment Task 2) Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

SITHCCC019 Produce cakes, pastries and breads 3 Remember to check your Hospitality Works Student User Guide for information about: • submitting assessments • assessment appeals • re-assessment guidelines • responding to written questions.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version Page 4 of 17 File Name: SITHCCC019 Assessment Tool July 2020 1.1 Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide • comply with the due date for assessment which your assessor will provide • adhere with your RTO’s submission guidelines • answer all questions completely and correctly • submit work which is original and, where necessary, properly referenced • submit a completed cover sheet with your work • avoid sharing your answers with other students. − − Assessment information − Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on: • where this task should be completed • the maximum time allowed for completing this assessment task • whether or not this task is open-book. − Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. i

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version Page 5 of 17 File Name: SITHCCC019 Assessment Tool July 2020 1.1 Questions 1. Provide a brief description for each of the following. − Cakes − Description − White cake − White cake is a form of cake that is commonly produced without egg yolks and with vanilla flavour. Either the creaming method or the reverse creaming method can be used to make white cake; the latter can be utilised to make layer cakes with a tighter texture. For tiered bridal cakes, the cake's appearance and texture are usually chosen. − Yellow cake − ▪ This cake is rich and delicate because whole eggs, not egg whites that have been separated, are used. Yellow cakes are frequently made with all-purpose flour because it gives the batter a richer, denser consistency. − Basic aerated sponge − -Lightweight, delicious pastries produced without narrowing and with a considerable amount of eggs. − Cheesecake − A delectable treat from a single sink. dessert that is sweet. − Mousse cake − Fresh chocolate mousse is sandwiched between layers of chocolate cream in this decadent chocolate cake, which is then covered in a thick chocolate ganache. It's a simple dish that will leave you feeling pleasantly impressed. − Friands − The main ingredients are butter, powdered sugar, white eggs, and almond flour. An additional flavour, such as fruit, nuts, coconut, or chocolate, is typically provided by a friend. − Fruit cake − a cake made with candied or dried fruit, nuts, and spices. Given their complex character. Contrary to condiments like butter or cream, fruitcakes are normally eaten on their own.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version Page 6 of 17 File Name: SITHCCC019 Assessment Tool July 2020 1.1 − Cakes − Description − Génoise sponge − The egg is well beaten. On occasion, extra yolks are included. Air is suspended in the batter as it is stirred to add volume rather than using chemical leavening. − Madeira cake − The cake is occasionally offered for breakfast and has a traditional Lemon flavour. − Meringues − Is an oven-baked concoction of beaten egg whites and sugar. − Muffins − a tiny rapid bread prepared in a pan with multiple cun-shaped moulds using flour or cornmeal, eggs, milk, etc. − Swiss roll − a sponge cake that has been stretched and rolled up like jam with tillers and has a spiral cross section. 2. Provide a brief description for each of the following. − Pastries − Description − Choux pastry − A lot of sweets employ this delicate pastry dough. Only butter, water, flour, and eggs are present. It produces steam while cooking by moistening the crust with high humidity rather than utilising raising agents.A lot of sweets employ this delicate pastry dough. Only butter, water, flour, and eggs are present. It produces steam while cooking by moistening the crust with high humidity rather than utilising raising agents. − Croissant − Curvy, almost sensuous shape; powerful, brilliant golden hue; high crust; shades of pale gold; high... − Aroma: Toasted and caramelised nuts from prolonged fermentation. Rich, sweet butter. − Light, like a plum, in weight. ▪ Crisp – flaky crust

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