Assessment-2 SITHPAT006 PRODUCE DESSERTS SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS Student Must Fill this SectionStudent Name:Student ID:Term:Year:Privacy Release Clause:“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.Authenticity Declaration:“I declare that: The material I have submitted is my own work; I have given references for all sources of information that are not my own, including the words, ideas and images of others”.Student Signature:Date: Assessment OutcomeAssessor Name:AttemptSatisfactoryNot Yet SatisfactoryDateAssessor SignatureInitial attempt2nd attempt/Re-assessment Information for Student:All work is to be entirely of the student.General Information for this assessment:Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees. Re-assessment of Result & Academic Appeal procedures: If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another faculty member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. Comments/Feedback to Students Assessment Task 2: Cooking observations Task summary For this task, you are required to prepare and cook the following: Three dessertsFour cakesFour pastriesFour breads You will be required to cater for specified dietary requirements.Your assessor will observe you as you prepare, cook, serve and clean. Resources and equipment required to complete this task Access to a real or simulated workplace environment.Customers (real life customers or customers role played by other students).Industry-realistic ratios of kitchen staff to customers.Recipes (provided).Food ingredients (provided by your assessor).Commercial Cookery Observation Booklet (if applicable).Kitchen resources and equipment (assessor to ensure). When and where is this task to be completed? You will do this task in a real or simulated commercial kitchen.Your assessor will provide you with the date of the cooking demonstrations/observations. What needs to be submitted? Students need to prepare, cook and plate each of the following: Three desserts: Crème caramelPoached pears in syrupSabayon and zabaglione Four cakes Genoise sponge cakePassionfruit pavlovaSwiss rollTraditional fruitcake Four pastries: Apple pieApple strudelDanish tartsProfiteroles Four breads: BaguettesFruit bunsHot cross bunsWhite bread rolls You are not required to submit anything else for this task. You will be observed and questioned throughout the assessment and all outcomes will be recorded in the Observation Booklet / Assessment Record Tool.You may choose to keep recipes and take photos of the meals once they are plated and ready for serving. You may choose to add these to your portfolio, for the assessment task in unit SITHCCC020 Work effectively as a cook. Student instructions for Task 3 For this task you must prepare the two desserts, four cakes, four pastries and four breads. Read the instructions for each cooking demonstration task. Your assessor will advise you of the date and time of each cooking demonstration/observation. Dessert 1 – Crème caramel For this task, you are required to cook crème caramel for four customers. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. NOTE: One of your customers is on a low-fat diet. You must prepare a reduced fat version of the dessert.Discuss the customer’s dietary requirements with team members.Clearly write down a set of instructions to change the recipe for the customer on the low-fat diet. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s dietary requirements. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the dessert Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the dessert Gather appropriate equipment required to prepare the dessert Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the dessert Appropriately garnish, evaluate and adjust the presentation of the dessert before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Crème caramelServes: 4Ingredients: Caramel: 45ml water 610g sugarCustard: 250ml milk 2 eggs 25g sugar 1 drop of vanilla essenceCooking instructions: Make the caramel by boiling the sugar and two-thirds of the water to a golden brown colour. Stop the cooking process by adding the rest of the water. Pour the caramel into the bottom of dariole moulds. Make the custard by mixing warmed milk, sugar and eggs in a basin. Pass through a fine strainer. Put into the dariole mould on top of the caramel and place in a deep tray with water and bake at 165°C for about 1 hour. Custard is cooked when firm, or when skewer comes away clean. Dessert 2 – Poached pears in syrup For this task, you are required to cook poached pears in syrup for four customers. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. NOTE: One of your customers is vegan. You must prepare a vegan version of the dessert.Discuss the customer’s dietary requirements with team members. Clearly write down a set of instructions to change the recipe for the vegan customer. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s dietary requirements. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Confirm and communicate customer food requirements with others involved in preparing the dessert Selected alternative ingredients to cater for customer dietary requirements Check for spoilage or contamination prior to preparing the dessert Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the dessert Gather appropriate equipment required to prepare the dessert Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the dessert Appropriately garnish, evaluate and adjust the presentation of the dessert before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Poached pear syrup Ingredients: 1 litre water 750g sugar ½ lemon squeezed 4 cloves 1 cinnamon stick Cooking instructions:Place all ingredients into suitable pot and bring to boiling point.Simmer for 20 minutes.Refrigerate with all ingredients to macerate. Recipe: Poached pearsServes: 4Ingredients: 1 litre poached pear syrup (refer to recipe above) 4 pears 1 cartoucheCooking instructions: Bring stock (sugar) syrup to boil. Peel and core pear. Leave stem on. Immerse in boiling syrup. Place cartouche on pear. Simmer for 5 minutes until you can stab with skewer and remove with ease. Serve over thin bed of fresh cream and coat pear with some syrup. Dessert 3 – Sabayon and zabaglione For this task, you are required to cook sabayon and zabaglione for four customers. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times.NOTE: One of your customers is on a low-fat diet. You must prepare a reduced fat version of the dessert.Discuss the customer’s dietary requirements with team members.Clearly write down a set of instructions to change the recipe for the customer on the low-fat diet. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s dietary requirements. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the dessert Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the dessert Gather appropriate equipment required to prepare the dessert Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the dessert Appropriately garnish, evaluate and adjust the presentation of the dessert before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Sabayon and ZabaglioneServes: 2-4Ingredients: 4 large egg yolks ¾ cup sugar ¾ cup dry white wine 2 tablespoons Grand MarnierCooking instructions: In a zabaglione pan (or metal bowl or round bottomed double boiler), whisk together the yolks and sugar until lighter in colour; then stir in the wine. Set the pan or bowl over a smaller pan of simmering water and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling and should not touch the bottom of the upper pan. There is no need to beat hard; just use a gentle back and forth wrist motion, getting all over the pan so the mixture doesn’t overcook on the bottom and sides. Don’t cook past the “light traces” stage, or the sabayon may lose volume and become dense instead of airy. Off heat, whisk in the Grand Marnier. Serve immediately. For an Italian zabaglione, reduce the sugar to ¼ cup, and use ½ cup of dry Marsala. Cake 1 – Genoise sponge For this task, you are required to cook a genoise sponge cake You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the cake Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the cake Gather appropriate equipment required to prepare the cake Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the cake Appropriately garnish, evaluate and adjust the presentation of the cake before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Genoise sponge cakeIngredients: Sponge: 5 eggs 150g caster sugar 50g flour 60g melted butter at 37°CDecoration: Icing sugar Jellies Shaved chocolate Coloured/Flavoured sugarCooking instructions: 1. Line a 25cm round sponge tin with silicon paper. Bring the eggs to room temperature. Put the whole eggs and sugar into a mixing machine and whisk until a sabayon texture has been achieved. Fold in the sieved flour and then the butter. Pour into the sponge tin and bake at 195°C for 25 minutes. Allow to cool and then ice and decorate. Cake 2 – Passionfruit pavlova For this task, you are required to cook a passionfruit pavlova. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times.NOTE: One of your customers is allergic to passionfruit. Make one pavlova without passionfruit and replace this with an alternative topping.Discuss the customer’s dietary requirements with team members.Clearly write down a set of instructions to change the recipe for the customer with the allergy. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customer’s dietary requirements. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the cake Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the cake Gather appropriate equipment required to prepare the cake Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the cake Appropriately garnish, evaluate and adjust the presentation of the cake before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: PavlovaIngredients: 4 egg whites 155g castor sugar 1 teaspoon white wine vinegar 1 tablespoon hot water 300ml creamCooking instructions: 1. Pre heat oven to 120°C. 2. Oil a piece of baking paper on a baking tray (you may wish to draw size first). 3. Whisk egg whites, vinegar, sugar and hot water on full speed in a mixer until soft peaks (approx. 5 minutes). 4. Spoon four high rounds onto the oiled paper to make individual pavlovas. 5. Pat down the top of the pavlova or smooth with palette knife. 6. Cook in the centre of the oven for about 1 hour or until outside is crisp. 7. Allow to cool on a wire rack. 8. Top with whipped cream and passionfruit curd (see recipe below). Recipe: Passionfruit curdQuantity: 200mlIngredients: 2 eggs 2 egg yolks 100ml passionfruit pulp 30g unsalted butter, diced 60g castor sugarCooking instructions: 1. Place all ingredients into a clean bowl. 2. Cook slowly over a water bath stirring constantly until mixture starts to thicken. 3. Continue to cook until mixture coats the back of the spoon. 4. Remove from heat immediately, careful not to overcook. 5. Place the curd into a clean bowl, allow to cool, cover and refrigerate. Cake 3 – Swiss Roll For this task, you are required to cook a Swiss roll. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the cake Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the cake Gather appropriate equipment required to prepare the cake Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the cake Appropriately garnish, evaluate and adjust the presentation of the cake before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Swiss rollServes: 10 portionsIngredients: 8 eggs 70g egg yolks 170g castor sugar 170g flour (cake) 125g berry jam 300ml creamCooking instructions: Whisk eggs, egg yolks and sugar to a stiff sponge. Fold in the sieved flour carefully. Deposit sponge mixture on a greaseproof lined baking tray and spread evenly with a spatula. Bake at 220°C for approx. 4 minutes. Turn sponge upside down onto a tea towel and roll. Whip cream. Warm jam over water bath. Unroll the sponge, spread with jam and fill with the cream before rolling again. Cake 4 – Traditional fruit cake For this task, you are required to cook a traditional fruit cakeYou may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the cake Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the cake Gather appropriate equipment required to prepare the cake Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the cake Appropriately garnish, evaluate and adjust the presentation of the cake before serving Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Traditional fruit cakeIngredients: 500g sultanas 375g raisins (coarsely chopped) 300g currants 300g mixed glazed cherries (coarsely chopped) 250ml brandy 1 tablespoon melted butter to grease 250g butter (room temperature) 155g brown sugar 4 eggs 115g breakfast marmalade 300g plain flour 75g self-raising flour 1 teaspoon mixed spice Blanched almonds to decorate 80mls brandy (extra)Cooking instructions: Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate. Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan. Use an electric beater to beat the butter and sugar in a bowl. Add the eggs 1 at a time beating well after each addition until combined, the mixture may curdle at this stage – this is due to the high proportion of eggs to butter and doesn’t affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top. Bake, covering with foil if necessary to prevent overbrowning, for 3 ½ hours or until a skewer inserted into the centre comes out clean. Pour the extra brandy over the hot cake. Allow to cool overnight. Pastry 1 – Apple pie For this task, you are required to cook an apple pie. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the pie Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the pie Gather appropriate equipment required to prepare the pie Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the pie Appropriately garnish, evaluate and adjust the presentation of the pie before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Apple pieServes: 1 pie, 8 portionsIngredients: 500g sweet pastry (see recipe below) 8 granny smith apples 1 lemon, zest grated 15g cornflour 100g sultanas 15g butter ½ teaspoon cinnamon 2 cloves Sugar and milk to glazeCooking instructions: Peel and core apples and sauté in the butter until they begin to become tender, set aside to cool. Divide the dough into 2 pieces, one slightly larger than the other. Roll the larger piece on a lightly floured bench to line a greased pie dish. Mix the apple with the lemon zest, cornflour, sultanas, sugar, cinnamon and cloves and spoon into lined pie dish. Roll remaining pastry and place over the filling, trim slightly leaving an overhang (keeping the trimmings). Crimp the edges or create a fluted pattern. Re-roll trimmings and cut into decorative patterns or leaves, with the tip of the knife cut a hole in the top crust to allow some steam to escape during baking. Brush the top with the milk and sprinkle with extra sugar. Bake in a pre-heated oven at 180°C for 40-50 minutes until pastry is golden brown, if the pastry becomes too dark, cover with foil and continue baking. Cool in the dish completely before removing. Portion into even slices. Recipe: Sweet short pastryServes: 500gIngredients: 250g flour 1g salt 150g butter 1 egg, beaten 65g caster sugarCooking instructions: Sieve the flour and salt into a basin and rub in the butter to give a granular texture. Make a bay in the centre, add the beaten eggs and sugar and mix the ingredients into a light smooth paste. Pastry 2 – Apple strudel For this task, you are required to cook an apple strudel. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the strudel Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the strudel Gather appropriate equipment required to prepare the strudel Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the strudel Appropriately garnish, evaluate and adjust the presentation of the strudel before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Apple strudelServes: 8 portionsIngredients: 450 strudel pastry (see recipe below) 800g granny smith apples 80g sugar ½ teaspoon cinnamon 100g sultanas 80ml apricot jam 120g butter 60g fresh breadcrumbs 30g flaked almonds Icing sugar (for dusting)Cooking instructions: Filling: Peel, core and slice the apples thinly. Melt about 20g of butter in a frying pan and sweat the apples so that they are just soft, place them in a basin. Wipe out the pan and melt 50g of the butter, fry the breadcrumbs and almonds. Turn them often to colour evenly. Pick over the sultanas and add them to the apples with the sugar, cinnamon, apricot jam, breadcrumbs and almonds. Mix well. Strudel: Lay out the strudel pastry to make a sheet about 40cm square. Melt 50g of the butter and lightly brush over the whole sheet. Spread the mixture over the pastry with butter as you roll. Finish with the open edge on the bottom of the roll. Pinch the ends together. Place on the baking sheet and bake at 180°C until cooked, 25-30 minutes. When half cooked brush again with butter. Coat with icing sugar and cut into portions. Serve with custard sauce or rum-flavoured whipped cream. Recipe: Strudel doughQuantity: 450 gramsIngredients: 250g flour 40ml oil 150ml warm water 1 egg yolk Pinch of saltCooking instructions: Sift the flour into a basin and make a bay in the flour. Beat the oil, water, egg yolk and salt and add to the flour. Mix well and work up into a smooth elastic dough. Roll out as thinly as possible on a lightly floured bench. Spread the pastry out onto a lightly floured cloth. Stretch the dough to make it so thin as to be transparent. Stretch it over the back of your hands so that you can see it stretch without making holes. Trim off any thick edges. Brush with melted butter and prepare the strudel. Pastry 3 – Danish chocolate tarts For this task, you are required to cook Danish chocolate tarts. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the tarts Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the tarts Gather appropriate equipment required to prepare the tarts Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the tarts Appropriately garnish, evaluate and adjust the presentation of the tarts before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Danish chocolate tartsServes: 6Ingredients: 300g Danish pastry (see recipe below) 250g dark chocolate 175ml cream 125ml milk 1 egg 1 egg yolkCooking instructions: Preheat oven to 180°C. Blind bake tart cases and allow to cool. Heat milk and cream, add chocolate stirring over low heat until chocolate has dissolved. Strain over the eggs, whisking continuously. Pour mixture into tart case. Place tart into oven, bake for 10 minutes then turn the oven off. Leave in the oven until tart has set. Serve with fresh whipped cream. Recipe: Danish pastryIngredients: 350g flour 100mls cold milk 20g yeast 3g salt 45g sugar 35g butter 50g eggs 8g lemon zest 250g unsalted butterCooking instructions: Sift the flour into a mixing bowl. Dissolve yeast in the cold milk, add the eggs. Mix with some of the flour and add the remaining ingredients. Work to a smooth dough but do not toughen. Roll into a square. Cover with the fat and enclose the butter. Give the pastry three single folds. Egg wash. Prove at 27°C. Bake at 210°C. Pastry 4 – Profiteroles with crème patissiere and chocolate sauce For this task, you are required to cook profiteroles with crème patissiere and chocolate sauce. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the profiteroles. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the profiteroles Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the profiteroles Gather appropriate equipment required to prepare the profiteroles Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the profiteroles Appropriately garnish, evaluate and adjust the presentation of the profiteroles before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Profiteroles with crème patissiere and chocolate sauceServes: 20 unitsIngredients: 250ml water 100g butter Pinch of salt 10g sugar 150g flour 4 eggsCooking instructions: Place water, butter, salt and sugar in a deep pan and bring to the boil slowly so that the butter is melted by the time the water reaches boiling point. Add flour away from the fire, mixing well with a wooden spoon. Return pan to the fire and continue mixing until the mixture becomes smooth and does not stick to the sides of the pan. Cool slightly. Add eggs to the mixture, one at a time, mixing thoroughly. Place the choux paste in a piping bag with a 1cm star nozzle and pipe twenty 2cm diameter balls onto a lightly greased baking tray. Bake the profiteroles at 220°C until crisp and light brown in colour – about 20 minutes. Remove from the oven and cool on a wire rack. Recipe: Chocolate sauceQuantity: 300mlIngredients: 100g dark chocolate 100ml heavy cream 100g unsalted butterCooking instructions: Boil the cream and pour on top of the chopped chocolate Mix until chocolate is completely melted. Whisk in the butter until well blended. Use as required or store in an airtight container, refrigerated. Recipe: Crème patissiereQuantity: 250mlIngredients: 1&3/4 cup milk 1 vanilla bean, split 3 egg yolks 1/3 cup caster sugar 1/3 cup plain flourCooking instructions: Combine milk and cream in a heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens to piping consistency like thick custard (about 5 minutes, do not boil). Strain sauce into bowl. Cover with cling wrap to prevent skin and chill (can be made 1 day ahead). Bread 1 – Baguettes For this task, you are required to cook baguettes. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the baguettes. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the baguettes Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the baguettes Gather appropriate equipment required to prepare the baguettes Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the baguettes Prepare yeast-based dough to correct consistency and shape Select appropriate baking conditions Appropriately garnish, evaluate and adjust the presentation of the baguettes before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: BaguettesServes: 6Ingredients: ¼ teaspoon rapid rise yeast 1 & ½ cups water (at room temperature) 1 & ¾ teaspoon salt 1 cup all-purpose flour ½ teaspoon cornmealCooking instructions: Place yeast into the bottom of a large mixing bowl and stir with water, mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5-10 minutes. Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12-14 hours. Dough will be bubbly and very sticky. Place a silicone baking mat onto a baking sheet and dust generously with cornmeal. Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal size pieces. Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1&1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough (reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over baking sheet with floured side down. Let loaves rise, covered, until doubled, 1 to 1&1/2 hours Move oven racks to the bottom and middle positions. Preheat oven to 260°C or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of oven. Use sharp knife to cut 4 or 5 angled slashes into the top of each loaf. Spray loaves with water using a spray bottle Bake in a preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying. Transfer baguettes to a cooling rack and let cool to room temperature before slicing. Bread 2 – Fruit buns For this task, you are required to cook fruit buns. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the fruit buns. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the buns Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the buns Gather appropriate equipment required to prepare the buns Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the buns Prepare yeast-based dough to correct consistency and shape Select appropriate baking conditions Appropriately garnish, evaluate and adjust the presentation of the buns before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Fruit bunsServes: 15Ingredients: Dough: 3 teaspoons fresh yeast OR 2 teaspoons dried yeast 1 teaspoon castor sugar 1 cup lukewarm milk 1 teaspoon salt ¼ cup castor sugar 60g butter 1 egg, beatenFilling: 1 cup mixed dried fruit 1/3 cup chopped mixed peel ¾ Brown sugar 2 teaspoons ground cinnamon or mixed spice 30g butter 2 tablespoons honey, warmed Sugar for sprinklingCooking instructions: To make the dough, dissolve the fresh yeast, if using, in the milk. If using dried yeast, stir the caster sugar into 2/3 cup of the milk and whisk in the yeast. Cover the bowl and leave to stand in a warm place for 15 minutes, or until frothy, then stir in the remaining milk. Sift the flour, salt and sugar into a bowl and rub in the butter. Make a well in the centre, pour in the yeast liquid, add the beaten egg and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes. Put into a bowl, cover and leave in a warm place for about an hour, or until doubled in size. Combine the fruit, peel, sugar and spice. Grease a 30x23cm baking or roasting tin. Turn the dough out on a floured surface and knead for 2-3 minutes, then roll out to about 50x25cm. Brush with the melted butter, sprinkle evenly with the fruit mixture and roll up, like a Swiss roll, from one long side. Cut into 15 equal pieces and space evenly, cut sides up, in the greased tin, cover loosely with plastic wrap and leave until doubled in size. While the buns are rising, preheat the oven to 190°C. Bake for 30-35 minutes, or until well risen, golden brown and firm. Remove from the oven, brush immediately with the warmed honey and sprinkle with the sugar. Cool in the tin. Bread 3 – Hot cross buns For this task, you are required to cook hot cross buns. You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the hot cross buns. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the buns Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the buns Gather appropriate equipment required to prepare the buns Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the buns Prepare yeast-based dough to correct consistency and shape Select appropriate baking conditions Appropriately garnish, evaluate and adjust the presentation of the buns before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: Hot cross bunsServes: 12Ingredients: Dough: 4 cups plain flour 2 x 7g sachets dried yeast ¼ cup castor sugar 1 & ½ teaspoons mixed spice Pinch of salt 1 ½ cups currants 40g butter 300ml milk 2 eggs. lightly beaten Butter to serveFlour paste: ½ cup plain flour 4-5 tablespoons water Glaze: 1/3 cup water 2 tablespoons castor sugarCooking instructions: Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1-1&1/2 hours, or until dough doubles in size. Line a large baking tray with a non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until bun doubles in size. Preheat oven to 190°C, or 170°C for a fan-force. Make flour paste: mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a piping bag. Pipe flour paste over tops of buns to form crosses. Bake for 20-25 minutes, or until buns are cooked through. Make glaze: place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature. Bread 4 – White bread rolls For this task, you are required to cook white bread rolls You may work in groups or pairs as advised by your assessor.Your assessor will provide you with the recipe.You must ensure that you follow correct food safety procedures at all times. Your assessor will be observing you as you set up, prepare, cook and present the profiteroles. During the observation, your assessor will be looking to see that you can: Collect the required ingredients Check for spoilage or contamination prior to preparing the rolls Selected ingredients according to stock rotation requirements Read date codes and rotation labels before selecting the ingredients Read recipe and food preparation lists prior to preparing the rolls Gather appropriate equipment required to prepare the rolls Ensure the cleanliness of equipment prior to use Safely assemble cooking equipment Sort and assemble ingredients and equipment safely and according to sequence of food preparation Correctly determined cooking times and temperatures Use techniques to retain the nutrition in the ingredients Safely handle knives Ensure safety guards are in place and used on equipment (where applicable) Seek advice when unsure Work safely Use correct cookery methods to produce the rolls Prepare yeast-based dough to correct consistency and shape Select appropriate baking conditions Appropriately garnish, evaluate and adjust the presentation of the rolls before serving Store and display pastries appropriately Dispose of or store surplus food according to kitchen procedures Mark and separate food to be disposed of from other foods Minimise waste Recycle where possible Remove all dirt, food waste and grease from kitchen area and surfaces Clean and sanitise food utensils using appropriate cleaning agents and quantities Dispose of food promptly to avoid contamination Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning Recipe: White bread rollsIngredients: 500g baker’s flour 280ml warm water 5g salt 12g fresh yeast 5g Bakerine (bread improver) Vegetable oilCooking instructions: Dilute yeast with the warm water, add the oil. Sift dry ingredients together into a bowl and make a bay. Add the liquid and mix together by hand and knead the dough for around 10 minutes (if using a machine only 5 minutes mixing is necessary, using the dough hook attachment). Allow to prove in a warm place for 20 minutes or until dough has doubled in size. Knock back the dough to remove the stale gas created by the yeast, by constantly pressing and kneading the dough. Roll into bread rolls or place into loaf tins. Prove for another 30 minutes or until dough has doubled in size. Bake in a pre-heated oven at 210°C for approx. 16 minutes for rolls and 20-25 minutes for loaves.Note: This basic bread dough can be made into loaves, rolls, pull-aparts, pizza and focaccia. A hit of steam at the beginning of the baking process will create a lovely shine on the finished product If using dried yeast, you will need to reduce the quantity by half the amount, compared to fresh yeast. Assessment Task 2: Cooking observationsDessertsPreparationDid the student…Dessert 1: Crème CaramelDessert 2: Poached pears in syrupDessert 3: Sabayon and ZabaglioneYesNoYesNoYesNoCollect the required ingredients? Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements) Selected fresh ingredients to ensure the optimum nutritional quality of the dish Checked for spoilage or contamination prior to preparing the dish Selected ingredients according to stock rotation requirements Read date codes and rotation labels before they selected the ingredientsPrepare and gather appropriate equipment? Read recipe and food preparation lists prior to preparing the dish Gathered appropriate equipment required to prepare the dish Ensured the cleanliness of equipment prior to use Safely assembled cooking equipmentConfirm and communicate customer food requirements with others involved in preparing the desserts? (where required) Accessed special dietary recipes and selected alternative ingredients to cater to special dietary requirements Used low fat milk (crème caramel) Made notes regarding recipe alterations Removed creme Anglaise & served over extra syrup or coulis (poached pears)Sort and assemble ingredients and equipment safely and according to sequence of food preparation? Set up ingredients and equipment in an order to ensure easy access and work flow Followed manufacturer instructions to set up equipment Used hygienic practices when assembling equipment Made minor adjustments to equipment where appropriate Did the student…Dessert 1: Crème CaramelDessert 2: Poached pears in syrupDessert 3: Sabayon and ZabaglioneYesNoYesNoYesNoCorrectly calculate ingredient amounts to prepare the dishes for six customers? Weighed dry and liquid items using scales- balance, mechanical or electronic working with imperial and metric measurements Correctly cut and portioned ingredients according to recipeCookingDid the student…YesNoYesNoYesNoPrepare and cook the dishes in a logical, planned and safe manner? Correctly determined cooking times and temperatures Used techniques to retain the nutrition in the ingredients Minimised waste Collaborated with others in the kitchen Managed their time, work schedule and production targets Responded calmly to workplace pressureFollow kitchen safety procedures? Used correct manual handling techniques Wore correct PPE Removed or contained hazards to minimise risks Followed equipment and manufacturer instructions Safely handled knives Ensured safety guards were in place and used on equipment Sought advice when unsure Stopped work when it was considered unsafe to proceed Did the student…Dessert 1: Crème CaramelDessert 2: Poached pears in syrupDessert 3: Sabayon and ZabaglioneYesNoYesNoYesNoPrepare and cook the stock in a logical, planned and safe manner? Assembled ingredients according to food production sequence Correctly determined cooking times and temperatures Used techniques to retain the nutrition in the ingredients Minimised waste Used flavours and clarifying agents according to recipes Checked the taste, texture and temperature Weighed and measured ingredients Cleaned and cut all ingredients using basic culinary cuts Worked productively, in a timely manner Read and followed recipe instructions Made quality food adjustments where requiredPresentationDid the student…YesNoYesNoYesNoAppropriately garnish, evaluate and adjust the presentation of the dessert before serving? Portion desserts to maximise profitability Used accompaniments that maximised visual appeal, balance, colour and contrast Plated and displayed desserts attractively and artistically Desserts were consistent in size, shape and appearance Selected garnishes with flavours and textures that complement the dessert Plated and garnished dessert for practicality of service Visually evaluated dessert and made appropriate adjustments before serving Food safety and hygieneDid the student…Dessert 1: Crème CaramelDessert 2: Poached pears in syrupDessert 3: Sabayon and ZabaglioneYesNoYesNoYesNoThoroughly clean the work area? Disposed of or stored surplus food according to kitchen procedures Marked and separated food to be disposed of from other foods Recycled where possible Removed all dirt, food waste and grease from kitchen area and surfaces Cleaned and sanitised food utensils using appropriate cleaning agents and quantities Disposed of food promptly to avoid contaminationStore food appropriately? Used appropriate, air-tight containers Labelled and dated food containers Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°CFollow correct food safety procedures at all times when preparing, cooking, storing and cleaning? Wore disposable gloves and changed as required Used food thermometers to check temperature of food Completed required logs, records and registers Kept potentially hazardous food out of Temperature Danger Zone as much as possible Protected food from contamination Timed food preparation activities where necessary Washed hands as required Followed stock rotation requirements Assessment Task 2: Cooking observationsDesserts Comments:Please note any reasonable adjustments made for this task below.Dessert 1 Outcome:Satisfactory Not Satisfactory Date:Dessert 2 Outcome:Satisfactory Not Satisfactory Date:Dessert 3 Outcome:Satisfactory Not Satisfactory Date:Trainer/Assessor name:Trainer/Assessor signature: Assessment Task 2: Cooking observationsCakesPreparationCake 1: Genoise spongeCake 2: Passionfruit pavlovaCake 3: Swiss rollCake 4: Traditional FruitcakeDid the student…YesNoYesNoYesNoYesNoCollect the required ingredients? Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements) Selected fresh ingredients to ensure the optimum nutritional quality of the dish Checked for spoilage or contamination prior to preparing the dish Selected ingredients according to stock rotation requirements Read date codes and rotation labels before they selected the ingredientsPrepare and gather appropriate equipment? Read recipe and food preparation lists prior to preparing the dish Gathered appropriate equipment required to prepare the dish Ensured the cleanliness of equipment prior to use Safely assembled cooking equipmentConfirm and communicate customer food requirements with others involved in preparing the cakes? (where required) Accessed special dietary recipes and selected alternative ingredients to cater to special dietary requirements Replaced passionfruit pulp with alternative topping (Pavlova) Made notes regarding recipe alterationsSort and assemble ingredients and equipment safely and according to sequence of food preparation? Set up ingredients and equipment in an order to ensure easy access and work flow Followed manufacturer instructions to set up equipment Used hygienic practices when assembling equipment Made minor adjustments to equipment where appropriateCookingCake 1: Genoise spongeCake 2: Passionfruit pavlovaCake 3: Swiss rollCake 4: Traditional FruitcakeDid the student…YesNoYesNoYesNoYesNoPrepare and cook the dishes in a logical, planned and safe manner? Correctly determined cooking times and temperatures Used techniques to retain the nutrition in the ingredients Minimised waste Collaborated with others in the kitchen Responded calmly to workplace pressure Read and followed recipe instructions Made quality food adjustments where requiredUsed appropriate cookery methods? Selected appropriate baking conditions Selected correct oven temperature Cooled in appropriate conditions to retain freshness and qualityPresentationDid the student…YesNoYesNoYesNoYesNoAppropriately garnish, evaluate and adjust the presentation of the cake before serving? Used suitable fillings, icings, garnishing and decorations Used suitable service wear to attractively present the cake Visually evaluated and adjusted presentation as required before displaying the cake Applied icing and achieved a smooth, seamless finish (where applicable) Food safety and hygieneCake 1: Genoise spongeCake 2: Passionfruit pavlovaCake 3: Swiss rollCake 4: Traditional FruitcakeDid the student…YesNoYesNoYesNoYesNoThoroughly clean the work area? Disposed of or stored surplus food according to kitchen procedures Marked and separated food to be disposed of from other foods Recycled where possible Removed all dirt, food waste and grease from kitchen area and surfaces Cleaned and sanitised food utensils using appropriate cleaning agents and quantities Disposed of food promptly to avoid contaminationStore and display cakes appropriately? Displayed cakes as per workplace procedures Dated and labelled any containers used to store leftovers Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°CFollow correct food safety procedures at all times when preparing, cooking, storing and cleaning? Wore disposable gloves and changed as required Used food thermometers to check temperature of food Completed required logs, records and registers Kept potentially hazardous food out of Temperature Danger Zone as much as possible Protected food from contamination Timed food preparation activities where necessary Washed hands as required Followed stock rotation requirements Assessment Task 2: Cooking observationsCakes Comments:Please note any reasonable adjustments made for this task below.Cake 1 Outcome:Satisfactory Not Satisfactory Date:Cake 2 Outcome:Satisfactory Not Satisfactory Date:Cake 3 Outcome:Satisfactory Not Satisfactory Date:Cake 4 Outcome:Satisfactory Not Satisfactory Date:Trainer/Assessor name:Trainer/Assessor signature: Assessment Task 2: Cooking observationsPastriesPreparationPastry 1: Apple piePastry 2: Apple strudelPastry 3: Danish chocolate tartsPastry 4: ProfiterolesDid the student…YesNoYesNoYesNoYesNoCollect the required ingredients? Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements) Selected fresh ingredients to ensure the optimum nutritional quality of the dish Checked for spoilage or contamination prior to preparing the dish Selected ingredients according to stock rotation requirements Read date codes and rotation labels before they selected the ingredientsPrepare and gather appropriate equipment? Read recipe and food preparation lists prior to preparing the dish Gathered appropriate equipment required to prepare the dish Ensured the cleanliness of equipment prior to use Safely assembled cooking equipmentSort and assemble ingredients and equipment safely and according to sequence of food preparation? Set up ingredients and equipment in an order to ensure easy access and work flow Followed manufacturer instructions to set up equipment Used hygienic practices when assembling equipment Made minor adjustments to equipment where appropriate CookingPastry 1: Apple piePastry 2: Apple strudelPastry 3: Danish chocolate tartsPastry 4: ProfiterolesDid the student…YesNoYesNoYesNoYesNoPrepare and cook the dishes in a logical, planned and safe manner? Correctly determined cooking times and temperatures Used techniques to retain the nutrition in the ingredients Minimised waste Collaborated with others in the kitchen Responded calmly to workplace pressure Read and followed recipe instructions Made quality food adjustments where requiredUsed appropriate cookery methods? Selected appropriate baking conditions Selected correct oven temperature Sifted flour Rolled out pastry Cooled in appropriate conditions to retain freshness and qualityPresentationDid the student…YesNoYesNoYesNoYesNoAppropriately garnish, evaluate and adjust the presentation of the pastry before serving? Used suitable fillings, icings, garnishing and decorations Used suitable service wear to attractively present the pastry Visually evaluated and adjusted presentation as required before displaying the pastry Food safety and hygienePastry 1: Apple piePastry 2: Apple strudelPastry 3: Danish chocolate tartsPastry 4: ProfiterolesDid the student…YesNoYesNoYesNoYesNoThoroughly clean the work area? Disposed of or stored surplus food according to kitchen procedures Marked and separated food to be disposed of from other foods Recycled where possible Removed all dirt, food waste and grease from kitchen area and surfaces Cleaned and sanitised food utensils using appropriate cleaning agents and quantities Disposed of food promptly to avoid contaminationStore and display pastries appropriately? Displayed cakes and pastries as per workplace procedures Dated and labelled any containers used to store leftovers Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°CFollow correct food safety procedures at all times when preparing, cooking, storing and cleaning? Wore disposable gloves and changed as required Used food thermometers to check temperature of food Completed required logs, records and registers Kept potentially hazardous food out of Temperature Danger Zone as much as possible Protected food from contamination Timed food preparation activities where necessary Washed hands as required Followed stock rotation requirements Assessment Task 2: Cooking observationsPastries Comments:Please note any reasonable adjustments made for this task below.Pastry 1 Outcome:Satisfactory Not Satisfactory Date:Pastry 2 Outcome:Satisfactory Not Satisfactory Date:Pastry 3 Outcome:Satisfactory Not Satisfactory Date:Pastry 4 Outcome:Satisfactory Not Satisfactory Date:Trainer/Assessor name:Trainer/Assessor signature: Assessment Task 2: Cooking observationsBreadsPreparationBread 1: BaguettesBread 2: Fruit bunBread 3: Hot cross bunsBread 4: White bread rollsDid the student…YesNoYesNoYesNoYesNoCollect the required ingredients? Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements) Selected fresh ingredients to ensure the optimum nutritional quality of the dish Checked for spoilage or contamination prior to preparing the dish Selected ingredients according to stock rotation requirements Read date codes and rotation labels before they selected the ingredientsPrepare and gather appropriate equipment? Read recipe and food preparation lists prior to preparing the dish Gathered appropriate equipment required to prepare the dish Ensured the cleanliness of equipment prior to use Safely assembled cooking equipmentSort and assemble ingredients and equipment safely and according to sequence of food preparation? Set up ingredients and equipment in an order to ensure easy access and work flow Followed manufacturer instructions to set up equipment Used hygienic practices when assembling equipment Made minor adjustments to equipment where appropriate CookingBread 1: BaguettesBread 2: Fruit bunBread 3: Hot cross bunsBread 4: White bread rollsDid the student…YesNoYesNoYesNoYesNoPrepare and cook the dishes in a logical, planned and safe manner? Correctly determined cooking times and temperatures Used techniques to retain the nutrition in the ingredients Minimised waste Collaborated with others in the kitchen Responded calmly to workplace pressure Read and followed recipe instructions Made quality food adjustments where requiredUsed appropriate cookery methods? Prepared yeast-based dough to correct consistency and shape Selected appropriate baking conditions Selected correct oven temperature Cooled in appropriate conditions to retain freshness and qualityPresentationDid the student…YesNoYesNoYesNoYesNoAppropriately garnish, evaluate and adjust the presentation of the breads before serving? Used suitable fillings, icings, garnishing and decorations Used suitable service wear to attractively present the breads Visually evaluated and adjusted presentation as required before displaying Bread, buns and rolls were consistent in size, shape and appearance Food safety and hygieneBread 1: BaguettesBread 2: Fruit bunBread 3: Hot cross bunsBread 4: White bread rollsDid the student…YesNoYesNoYesNoYesNoThoroughly clean the work area? Disposed of or stored surplus food according to kitchen procedures Marked and separated food to be disposed of from other foods Recycled where possible Removed all dirt, food waste and grease from kitchen area and surfaces Cleaned and sanitised food utensils using appropriate cleaning agents and quantities Disposed of food promptly to avoid contaminationStore and display breads appropriately? Displayed breads as per workplace procedures Dated and labelled any containers used to store leftovers Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°CFollow correct food safety procedures at all times when preparing, cooking, storing and cleaning? Wore disposable gloves and changed as required Used food thermometers to check temperature of food Completed required logs, records and registers Kept potentially hazardous food out of Temperature Danger Zone as much as possible Protected food from contamination Timed food preparation activities where necessary Washed hands as required Followed stock rotation requirements Assessment Task 2: Cooking observationsBreads Comments:Please note any reasonable adjustments made for this task below.Bread 1 Outcome:Satisfactory Not Satisfactory Date:Bread 2 Outcome:Satisfactory Not Satisfactory Date:Bread 3 Outcome:Satisfactory Not Satisfactory Date:Bread 4 Outcome:Satisfactory Not Satisfactory Date:Trainer/Assessor name:Trainer/Assessor signature:
