SITHCCC019- Produce cakes, pastries and breads Worksheets

This knowledge test contains 28 questions related to producing cakes, pastries and breads. It covers topics such as selecting ingredients, using equipment, baking techniques, and storage. This test is open book and must be completed in the classroom under the supervision of a trainer.

SITHCCC019 - Produce cakes, pastries and breads
Knowledge Test
INSTRUCTIONS
 This is an open book assessment to be conducted in the classroom under Trainer’s
supervision.
 There are 28 knowledge test questions, each with four responses of which there is only
one correct response.
 You are to nominate the correct response to each question by circling the appropriate
letter ( a, b, c, or d) on this document
 You must answer all questions correctly to achieve competency for this assessment.
 On completion, submit the knowledge test to your assessor.
 Ask your assessor, if you do not understand a question. Your assessor cannot tell you the
answer he/she may be able to re-word the question for you.
 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an
individual basis. If you are deemed to be NS (Not Satisfactory), your assessor will either
ask specific questions orally, and record them with you using the supplementary evidence
sheet or you will be asked to resubmit your responses in full.
 Feedback: Your assessor will provide feedback to students after the completion of the
assessment. The assessor will explain the appeals process when required.
1. What information is provided on a food preparation list?
(a) Standard recipes with an ingredients list.
(b) Anticipated bookings for the next service period.
(c) Requirements for preparation of daily specials and menu variations.
(d) Food production requirements and preparation deadlines.
2. What are two factors that determine the quantities of ingredients required to prepare a dish?
(a) The standard recipe and number of portions required.
(b) The standard recipe and any dietary variations required.
(c) The number of portions and a list of menu items.
(d) The preparation list and ingredients list.
3. You’re making 104 servings of apple pie. Your recipe yields one pie of eight portions and each pie
requires 250 g sweet pastry. How much pastry do you need to make?
(a) 3 kg.
(b) 3.25 kg.
(c) 3.125 kg.
(d) 4 kg.
4. What four things should you keep in mind when identifying and selecting ingredients for cakes,
pastries and breads?
(a) Recipe, quality, freshness and stock rotation requirements.
(b) Cost, food production requirements, recipe and quality.
(c) Special customer requests, quantities to be produced, portion control, deadlines.
(d) How the ingredients look, feel, smell and taste.
5. Which of the following is a sign of poor quality when selecting ingredients.

(a) Re-usable by-products that have been stored for later use.
(b) Unusual clumping or moisture in flour.
(c) Fruits that have a distinct aroma.
(d) Products selected on a first-in, first-out basis.
6. Which piece of equipment would you use to ice a cake?
(a) Ladle.
(b) Fluted wheel.
(c) Cook’s knife.
(d) Palette knife.
7. Which piece of equipment would you use to fill profiteroles?
(a) Palette knife.
(b) Fluted wheel.
(c) Rubber spatula.
(d) Piping bag and nozzle.
8. Why is it very important to make sure equipment is clean before preparing ingredients for cakes,
pastries and breads?
(a) Many ingredients have a high water content, which could cause the equipment to rust and
discolour the ingredients being prepared.
(b) Recipes require ingredients to be cut very finely so there is a greater risk of food becoming
stuck in the equipment.
(c) Many of the ingredients are high-risk foods that may not be processed further during
preparation, so the risk of cross-contamination is higher.
(d) The recipes usually combine ingredients from many different types of food groups together,
so the risk of cross-contamination is higher.
9. What safety procedures should you follow when using an electrical mixer?
(a) Do not operate near the edge of the bench in case vibration during operation causes it to fall
off.
(b) Avoid turning the mixer on and off during your shift.
(c) To minimise food contamination, rinse the attachments under water between tasks.
(d) Always wear protective gloves when adding food to a mixer that is switched on.
10. Why should you sort and assemble all your ingredients prior to starting to prepare them?
(a) It allows you to check your portion sizes before you start preparation.
(b) It makes you read the recipe prior to commencing.
(c) It helps ensure you have all the required ingredients and speeds up the preparation process.
(d) It helps you get the meals out on time.

11. Weighing and measuring ingredients accurately is an important part of the preparation process
(miseen place). Why?
(a) It ensures that the dish is presented the same way every time it’s made.
(b) It will help produce cakes, pastries and breads that look and taste appropriate and yield the
correct portions.
(c) Correctly calculating measurements increases yield and allows you to accurately portion
food later.
(d) If ingredients are weighed and measured accurately, you will be able to make the dish faster.
12. At what temperature should you prove dough?
(a) 30 to 45 °C.
(b) 10 to 22 °C.
(c) 20 to 37 °C.
(d) 80 to 90 °C.
13. You have some fresh strawberries left over after making a cheesecake. What should you do with
them to minimise waste and maximise profitability?
(a) Dispose of them in the compost or other appropriate waste bin.
(b) Garnish the cheesecake with them, even though this isn’t on the standard recipe.
(c) Eat them at your break time.
(d) Store them at 6 to 10 °C so you can use them later for something else.
14. What mixing method would you use to make a sponge?
(a) Folding.
(b) Stirring.
(c) Whisking.
(d) Blending.
15. Why is it important to use cold butter and water when using the rubbing-in method to prepare
pastry?
(a) It prevents the pastry proving too quickly.
(b) It’s fresher and less likely to contain harmful bacteria.
(c) It restricts the development of gluten so you get a crisper pastry when you cook it.
(d) Increase the cooking time and temperature.
16. Your cake sinks in the middle during baking. How would you prevent this happening in the future?
(a) Add more sugar to the mix.
(b) Let the batter rest before placing in the oven.
(c) Check you’ve used the correct flour and weighed ingredients accurately.
(d) It ensures your pastry dough is the right colour and texture.
17. How can you prevent shrinkage/toughness in pastry?
(a) Increase cooking time.
(b) Don’t overmix it. Rest it.
(c) Increase the cooking temperature.
(d) Increase the number of eggs used.
18. At what temperature should you bake rolls?

(a) 180 °C.
(b) 230 °C.
(c) 200 °C.
(d) 160 °C
19. Where is the best place to cool cakes, pastries and breads to retain optimum freshness and
product characteristics?
(a) Leave them in their baking trays or tins and place them in the fridge.
(b) Leave them in their baking trays or tins and place them on the bench.
(c) Place them on a wire rack on the bench.
(d) Place them on a wire rack in the fridge.
20. What is the best way to enhance the appearance and taste of cakes, pastries and breads?
(a) Use your best judgement to choose fillings, icings and decorations within the scope of your
responsibility.
(b) Use chocolate fillings and garnishes. They’re by far the most tasty and popular decorations.
(c) Use suitable fillings, icings and decorations according to standard recipes.
(d) Use your imagination and creative flair to invent fillings, icing and decorations to suit your
baked goods.
21. Your recipe requires a crème chantilly filling. How do you make it?
(a) Add Italian meringue to warm crème pâtissière.
(b) Beat cream with a whisk for five to ten minutes.
(c) Slowly fold crème pâtissière together with soft whipped butter.
(d) Add icing sugar and vanilla to whipped cream.
22. How do you apply icing in a way that ensures a smooth, seamless finish?
(a) Dip the palette knife in water to smooth the icing.
(b) Spread the icing towards the edges of the cake.
(c) Spread the icing away in sweeping motions while turning the turntable.
(d) Use a spoon instead of a palette knife to smooth the icing.
23. The rim of your cake is slightly over-coloured. How could you adjust the presentation before
displaying?
(a) Dust the cake with icing sugar to disguise the over-coloured portions.
(b) An over-cooked cake cannot be adjusted. You’ll need to dispose of the cake and start again.
(c) Trim off over-coloured areas and decorate the trimmed areas with icing.
(d) Use a dark-coloured icing to cover the over-cooked sections of cake.
24. How would you attractively present an individual slice of orange and almond cake or a sweet fruit
tart?
(a) On a small plate wrapped in a serviette to maintain freshness.
(b) On a small plate with a dessert fork or spoon.
(c) On a platter with a napkin and fork.
(d) In a bowl with a side of cream.
25. How should you safely display cream-filled cakes or pastries to retain optimum freshness and
product characteristics?

(a) In the coolroom below 7 °C.
(b) In a refrigerated display case below 5 °C.
(c) On a dessert trolley for guests to view throughout the establishment.
(d) On the counter top.
26. How should you safely store baked products such as fruitcake, bread and unfilled pastries that will
be used within 24 hours?
(a) Cover with plastic cling wrap and store in a dark, cool place.
(b) In a refrigerator set at 4 °C and around 85% humidity.
(c) In the freezer at -18 °C.
(d) In a plastic food-grade container in refrigerated storage.
27. You’ve opened and used half a packet of caster sugar. How should you store the re-usable portion
of sugar?
(a) Cover and place in the area of the kitchen where it’s likely to be needed by others.
(b) Any leftover ingredients should be disposed of according to your establishment’s waste
management policy.
(c) Put the opened packet near the door of the storage area so others can easily find it on the
next shift.
(d) Place in a clean container, cover and label with the storage date and contents. Store in the
dry storage area.
28. How can you reduce the number and type of cleaning tasks you have to complete at the end of a
service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques, so equipment and work areas are cleaned
correctly, reducing repetition of tasks.