<br />
<h3>Assessment 1</h3>
<ol>
<li><em><strong>List all essential equipment and utensils required for the preparation of the listed pastesand pastry products, and explain the general hygiene and safety requirements forpreparingand using these:</strong></em></li>
</ol>
<table class="table table-bordered" width="678">
<tbody>
<tr>
<td width="284">
<p>Preparation</p>
</td>
<td colspan="2" width="394">
<p>Equipment/ Utensil Requirements</p>
</td>
</tr>
<tr>
<td width="284">
<p>Short or sweet paste</p>
</td>
<td colspan="2" width="394">
<p> </p>
<p>·         Baking sheets</p>
<p>·         Double Boiler </p>
<p>·         Food Processor </p>
<p>·         Knives</p>
</td>
</tr>
<tr>
<td width="284">
<p>Tarts</p>
</td>
<td width="368">
<p>·         Pie Plates</p>
<p>·         Dark Metal</p>
<p>·         Baking sheets </p>
<p>·         Heat Gun or Blow Torch</p>
<p>·         Measuring cups</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Shortbread biscuits</p>
</td>
<td width="368">
<p>·         Cutlery tray</p>
<p>·         Plate</p>
<p>·         food processor</p>
<p>·         Sieve</p>
<p>·         flour dredger</p>
<p>·         Cutters</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Profiteroles</p>
</td>
<td width="368">
<p>·         heavy-bottomed pan</p>
<p>·         Sieve</p>
<p>·         parchment paper</p>
<p>·         wooden spoon</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Bouchées</p>
</td>
<td width="368">
<p> </p>
<p>·         round pastry cutter </p>
<p>·         baking mat</p>
<p>·         perforated baking sheet</p>
<p>·         pastry brush</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Apple Strudel</p>
</td>
<td width="368">
<p>·         parchment paper </p>
<p>·         bowl</p>
<p>·         plastic wrap</p>
<p>·         baking sheet</p>
<p>·         fork</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Danish pastries</p>
</td>
<td width="368">
<p> </p>
<p>·         Electric Mixer (with dough hook)</p>
<p>·         Plastic Food Bag</p>
<p>·         Rolling Pin</p>
<p>·         Sharp Knife</p>
<p>·         2 x Baking Sheets</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Sponge</p>
</td>
<td width="368">
<p>·         Baking sheets</p>
<p>·         Double Boiler </p>
<p>·         Non-Stick Baking parchment</p>
<p>·         Pastry brush</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Fruit Cake</p>
</td>
<td width="368">
<p>·         Good quality baking tins</p>
<p>·         Non-Stick Baking parchment</p>
<p>·         Brown Paper</p>
<p>·         Newspapers</p>
<p>·         Pencil</p>
<p>·         Scissors</p>
<p>·         Ruler</p>
<p> </p>
<p> </p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>Hygiene Requirements</p>
</td>
<td width="368">
<p>Safety Requirements</p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
<tr>
<td width="284">
<p>1.        Easily cleaned</p>
<p>2.        Easy access for inspection is provided</p>
<p>3.        Disassembly and reassembly of part are allowed</p>
</td>
<td width="368">
<p>1.        Hot water and steam pipes that is exposed should be covered with insulating material.</p>
<p>2.        There shall be prohibition of lift in bakeries.</p>
<p>3.        All the dump bin shall be of significant capacity for preventing circulation of flour dust.</p>
<p> </p>
</td>
<td width="26">
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="2">
<li><em><strong>What are the nutritional aspects which apply for pastries, cakes and yeast goods?Which factors need to be considered to lower carbohydrates and fat, substitute sugar,increase fibre and make adjustments for general dietary requirements and allergies?</strong></em></li>
</ol>
<table class="table table-bordered" width="652">
<tbody>
<tr>
<td width="284">
<p>Nutritional Aspects</p>
</td>
<td width="368">
<p>Considerations for healthy options</p>
</td>
</tr>
<tr>
<td width="284">
<p> </p>
<p>Some of the common ingredients are flour, salt, fats, eggs and cream, whereas cakes are high in calories and refined carbohydrates. In any healthy diet, cakes are not a useful addition. </p>
<p><strong>Energy in Cakes</strong></p>
<p>There are 350 calories in a regular serving of a cake, this can be higher or lower depending upon the ingredients.</p>
<p><strong>Nutrients in Cake</strong></p>
<p>With ingredients, the nutritional content of a cake varies.</p>
<p><strong>Vitamins in Cake</strong></p>
<p>It may contain vitamin A, D, E &amp; B12</p>
<p><strong>Minerals in Cake</strong></p>
<p>It may contain calcium and zinc.</p>
<p><strong>Glycemic Index (GI) Value for Cake</strong></p>
<p>Fluffy cakes are made out of refined white flour that have higher GI value.</p>
<p> </p>
</td>
<td width="368">
<p>·         Use of complex carbohydrates is increased.</p>
<p>·         Consumption of refined and processed sugar should be reduced.</p>
<p>·         Over all fat consumption needs to be reduced from 40-30%</p>
<p>·         Reduce the consumption of cholesterol</p>
<p>·         Intake of sodium should be limited.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="3">
<li><strong><em>Yeast and its relevance for producing yeast goods.Provide an overview of</em>:</strong>
<ul class="unordered-listing">
<li>How does yeast working principle?What is its role in the bread-making process?</li>
</ul>
</li>
</ol>
<p>For energy when yeast metabolizes the sugar it creates bi-products: carbon dioxide and alcohol whereas carbon dioxide is useful in baking while the alcohol adds flavor to it.</p>
<p>There are 3 things needed by yeast to drive: moisture, food &amp; warm temperature.</p>
<p>Metabolizing the sugar and producing carbon dioxide and alcohol begins when yeast is hydrated and given some food.</p>
<p>Yeast is the major agent in baking, as carbon dioxide is produced during fermentation.<br /><br /></p>
<ul class="unordered-listing" style="list-style-type: circle;">
<li><strong>What are the requirements for yeast to be active?</strong></li>
</ul>
<ul class="unordered-listing">
<li>Warm water</li>
<li>Add a teaspoon of granulated sugar, once the yeast is on the water.</li>
<li>Put in sugar and stir a spoon. It will start to look cloudy after a couple of minutes.</li>
<li>The yeast is ready to be used when the foam is seen. </li>
</ul>
<br />
<ul class="unordered-listing" style="list-style-type: circle;">
<li><strong>What is the yeast activity at the following temperatures?</strong></li>
</ul>
<ul class="unordered-listing">
<li>1-4°C</li>
</ul>
<p>      Less fermentation capacity</p>
<ul class="unordered-listing">
<li>&lt;23°C</li>
</ul>
<p>Most Favorable Range for Yeast to Multiply</p>
<ul class="unordered-listing">
<li>24-30°C</li>
</ul>
<p>Optimum multiplication of Yeast Achieved</p>
<ul class="unordered-listing">
<li>31-35°C</li>
</ul>
<p>Optimum Fermentation Range</p>
<ul class="unordered-listing">
<li>45°C</li>
</ul>
<p>Optimum Fermentation Temperature</p>
<ul class="unordered-listing">
<li>55°C</li>
</ul>
<p>Yeast cells Die</p>
<p> </p>
<ol start="4">
<li><em><strong>Explain the following production methods for short paste including points of care:</strong></em></li>
</ol>
<strong>A. The rub-in method</strong>
<p>It is the process of rubbing fat. And the fact can be cut into flour with knife.</p>
<p>For making cakes, scones, pastries, cookies and some bread, the rub-in method can be used.</p>
<p>It has 3 main steps:<br /> 1.Into small pieces cut the fat and prepare dry ingredients.</p>
<ol start="2">
<li>cut the fat into dry ingredients.</li>
<li>add liquid to the ingredients.</li>
</ol>
<p><strong> </strong></p>
<strong>B. The creaming method</strong>
<ul class="unordered-listing">
<li>Together cream the butter and sugar in a bowl until it is well combined.</li>
<li>For mixing the mixture together, mix flour to it.</li>
<li>On the floured work surface, tip out the pastry.</li>
<li>In a cling film, wrap the pastry.</li>
</ul>
<p><strong> </strong></p>
<ol start="5">
<li><em><strong>Provide the ingredients and ratios of ingredients for the following pastes:SavouryShort Paste –PâteBrisée</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="272">
<p><strong>Ingredients</strong></p>
</td>
<td width="284">
<p><strong>Ratio</strong></p>
</td>
</tr>
<tr>
<td width="272">
<p>Ingredients for 400 grams of pastry</p>
<p>250g flour</p>
<p>125g unsalted butter</p>
<p>1 pinch of salt</p>
<p>1 egg yolk</p>
<p>Water</p>
<p> </p>
<p> </p>
</td>
<td width="284">
<p> </p>
<p>250g</p>
<p>125g</p>
<p>1 pinch</p>
<p>1</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<p><strong>SweetPaste–PâteSucrée</strong></p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="272">
<p><strong>Ingredients</strong></p>
</td>
<td width="284">
<p><strong>Ratio</strong></p>
</td>
</tr>
<tr>
<td width="272">
<p>3 cups/340 grams all-purpose flour</p>
<p>1/2 cup/100 grams granulated sugar</p>
<p>1 teaspoon salt</p>
<p>1 cup/220 grams unsalted butter (cold, cut into bits)</p>
<p>2 egg yolks</p>
<p>1 to 4 tablespoons water (with ice, as needed)</p>
<p> </p>
<p> </p>
</td>
<td width="284">
<p>1/2 cup/100 grams</p>
<p>3 cups/340 grams</p>
<p>1 teaspoon</p>
<p>1 cup/220 grams</p>
<p>2</p>
<p>1 to 4 tablespoons</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p><strong> </strong></p>
<p><strong>LiningPaste– PâteàFoncer</strong></p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="272">
<p><strong>Ingredients</strong></p>
</td>
<td width="284">
<p><strong>Ratio</strong></p>
</td>
</tr>
<tr>
<td width="272">
<p>·         250g (2 cups, 9oz) all-purpose flour</p>
<p>·         1 teaspoon (6g) superfine sugar</p>
<p>·         ½ teaspoon (3g) fine salt</p>
<p>·         125g (1 stick + 1 tablespoon, 4.5oz, 8 tbsp), butter, diced and slightly softened</p>
<p>·         1 medium (50g, 1.7oz), egg (make sure you use a medium egg)</p>
<p>·         2½ tablespoons (40ml) ice cold water</p>
<p> </p>
<p> </p>
</td>
<td width="284">
<p>250g (2 cups, 9oz)</p>
<p>1 teaspoon (6g)</p>
<p>½ teaspoon (3g)</p>
<p>125g (1 stick + 1 tablespoon, 4.5oz, 8 tbsp)</p>
<p> </p>
<p> </p>
<p>1 medium (50g, 1.7oz),</p>
<p>2½ tablespoons (40ml)</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<p><strong>SabléePaste– PâteSablée</strong></p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="272">
<p><strong>Ingredients</strong></p>
</td>
<td width="284">
<p><strong>Ratio</strong></p>
</td>
</tr>
<tr>
<td width="272">
<p>Ingredients for 500 grams of dough:</p>
<p>·         250g flour</p>
<p>·         125g unsalted butter</p>
<p>·         125g castor sugar</p>
<p>·         1 pinch of salt</p>
<p>·         1 whole egg</p>
<p>·         1 sachet of vanilla sugar</p>
<p>·         1/2 sachet of baking powder</p>
<p> </p>
<p> </p>
</td>
<td width="284">
<p> </p>
<p>250g</p>
<p>125g</p>
<p>125g</p>
<p>1 pinch</p>
<p>1</p>
<p>1 sachet</p>
<p>1/2 sachet</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<p><strong> </strong></p>
<ol start="6">
<li><em><strong>List the sequential steps and points of care for the preparation and baking of chouxpaste.</strong></em></li>
</ol>
<p><strong>Step 1</strong></p>
<p>On a medium flame, place water and butter in a saucepan. Stir it for 3-4 minutes.</p>
<p><strong>Step 2</strong></p>
<p>To the butter mixture, add all the flour and use wooden spoon units it is combined and place it over a low heat and cook for 1-2 minutes.</p>
<p><strong>Step 3</strong></p>
<p>Over 200 degrees Celsius preheat the oven. Then a baking tray should be brushed with a oil.</p>
<p><strong>Step 4</strong></p>
<p>Turn off the oven and remove it from the oven.</p>
<p> </p>
<ol start="7">
<li><em><strong>What is Danish Paste?How is it produced?</strong></em></li>
</ol>
<p>Provide the production steps for different varieties of Danish pastries:</p>
<table class="table table-bordered">
<tbody>
<tr>
<td width="661">
<p>Description for Danish Paste</p>
</td>
</tr>
<tr>
<td width="661">
<p>It is a sweet pastry that is multilayered and laminated. This concept was brought to Denmark by an Australian bankers.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="661">
<p>Production method and steps for Danish Paste</p>
</td>
</tr>
<tr>
<td width="661">
<p> </p>
<p>·         Cream together butter and flour in a medium bowl. Then divide it into two equal parts and then roll each of them into half. Refrigerate.</p>
<p>·         Then mix dry yeast and remaining flour in a large bowl. Then medium heat a small saucepan, combine the milk, sugar and salt together and heat it to 115 degrees.</p>
<p>·         After the dough is cut into half, roll each half to ¼ inch square, and then place sheet of cold butter on each piece of dough.</p>
<p>·         Remove from the refrigerator</p>
<p>·         Roll the dough to the thickness of ¼ inch, to make Danishes.</p>
<p>·         Pre heat the oven</p>
<p> </p>
</td>
</tr>
<tr>
<td width="661">
<p>Production steps for 4 different Danish Pastries</p>
</td>
</tr>
<tr>
<td width="661">
<p>1.      Preheat the oven to 180-degree Celsius for windmills and make cuts of 2 cm for pastry square.</p>
<p>2.      Spread the rest of the pastry cream for snail leaving a border of 1 cm</p>
<p>3.      Pipe a thick line of custard for another shape.</p>
<p>4.      Brush some egg for the second shape and wash the center of the pastry and fold each corner.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="8">
<li><em><strong>Which processes puff pastry to rise? How is this done correctly? Which techniques and combinations should be used?</strong><strong> </strong></em></li>
</ol>
<ul class="unordered-listing">
<li>Sheetability: overstressing the dough should be avoided in the process. Reducing agent should be added in some cases to dough during the mixing for improving its sheetability.</li>
<li>Lamination thickness: to ensure the even rising during the baking, the layers must be sheeted for even thickness.</li>
<li>Production temperature: for preventing the fat from melting a low temperature must be maintained.</li>
<li>Melting point: there should always be an adequate point for melting the butter and fat.</li>
</ul>
<p> </p>
<ol start="9">
<li><em><strong>List the ratio of ingredients and the preparation method of a Genoese sponge including points of care:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="227">
<p><strong>Ingredients and ratio</strong></p>
</td>
<td width="425">
<p><strong>Preparation method and points of care</strong></p>
</td>
</tr>
<tr>
<td width="227">
<p>Ingredients for 6:</p>
<p>4 eggs</p>
<p>120g sugar</p>
<p>120g flour</p>
<p><strong> </strong></p>
</td>
<td width="425">
<p>1</p>
<p>·         Be sure to organize all the necessary ingredients before starting this Genoise sponge recipe</p>
<p>·         Egg and sugar are to be combined in a mixing bowl</p>
<p>·         For beating the preparation, use a hand whisk</p>
<p>·         The temperature should be 40 degrees Celsius</p>
<p>·         Finish it by beating it with an electric whisk</p>
<p>·         Sifted flour is to be added</p>
<p>·         With a rubber spatula, stirring gently.</p>
<p>·         Pour the mixture</p>
<p>·         Bake at 180 degrees Celsius</p>
<p>·         Remove the mould</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="10">
<li><em><strong>List 3 production methods for meringues and provide an example for the use of each type:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="274">
<p><strong>      Preparation Method</strong></p>
</td>
<td width="378">
<p><strong>       Application for use</strong></p>
</td>
</tr>
<tr>
<td width="274">
<p>1.      BASIC Meringue</p>
<p>2.      SWISS Meringue</p>
<p>3.      ITALIAN Meringue</p>
<p> </p>
<p> </p>
</td>
<td width="378">
<p>·         Topping on pies and tarts should be used.</p>
<p>·         Base for butter cream frosting should be used</p>
<p>·         It is used for the preparation of light butter creams.</p>
</td>
</tr>
</tbody>
</table>
<p><strong> </strong></p>
<ol start="11">
<li><em><strong>Choose a recipe for a bread yeast dough of your choice and list the steps for theproduction in order. Provide the key criteria for evaluating the external and internalquality characteristics and explain what the desired eating characteristics should be ingeneral:</strong></em></li>
</ol>
<table class="table table-bordered" width="661">
<tbody>
<tr>
<td colspan="3" width="661">
<p>Recipe</p>
</td>
</tr>
<tr>
<td colspan="3" width="661">
<p>Ingredients</p>
<p>·         Active dry yeast- 1 package</p>
<p>·         Warm water- 4 cups</p>
<p>·         Sugar- 3 tbs</p>
<p>·         Salt- 1 tbs</p>
<p>·         Canola oil- 2 tbs</p>
<p>·         Purpose flour- 6-3/4 cups</p>
<p>Procedure</p>
<p>·         In warm water, dissolve the yeast in a large bowl. Then add sugar, salt, oil and flour (3 cups) then beat it until it becomes smooth. Stir the remaining flour to form the soft dough.</p>
<p>·         Knead the dough until it is smooth. In a greased bowl, Place it.</p>
<p>·         Divide the dough in half and shape each like a loaf.</p>
<p>·         Bake it at 375 degree for 30-35 minutes or until it is turned golden brown.</p>
</td>
</tr>
<tr>
<td colspan="3" width="661">
<p>Production Steps</p>
</td>
</tr>
<tr>
<td colspan="3" width="661">
<p> </p>
<p><br /> Stage I: mix all the ingredients and place the equipment<br /> Stage II: mix and knead it<br /> Stage III: punch it down<br /> Stage IV: divide, round and bench<br /> Stage V: Shape and pan it<br /> Stage VI: secondary proofing<br /> Stage VII: final touches<br /> Stage VIII: cool and store it</p>
<p> </p>
</td>
</tr>
<tr>
<td width="208">
<p>Internal Characteristics</p>
</td>
<td width="217">
<p>External Characteristics</p>
</td>
<td width="236">
<p>Eating Characteristics</p>
</td>
</tr>
<tr>
<td width="208">
<p>·         There will be a slightly glossy finish on quality bread</p>
<p>·         Bread should be soft</p>
<p> </p>
<p> </p>
</td>
<td width="217">
<p>·         Look for a fresh bread</p>
<p> </p>
</td>
<td width="236">
<p>·         There is variety of hues in Artisan bread</p>
<p>·         A decent bread will have a good flavor.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p><strong> </strong></p>
<ol start="12">
<li><em><strong>Provide a recipe for unleavened bread and list the production steps.Student responses vary</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="217">
<p><strong>Recipe</strong></p>
</td>
<td width="379">
<p><strong>Productionsteps</strong></p>
</td>
</tr>
<tr>
<td width="217">
<p><strong>ingredients</strong></p>
<p>·         Scalded milk- ¾ cup, heat the milk, bring it to boil, it can be done in a microwave.</p>
<p>·         Beaten egg-1</p>
<p>·         Honey- ¼ cup</p>
<p>·         Flour- 2-1/4 cup</p>
<p>·         Butter (melted)- ¼ cup</p>
<p>·         Salt- 1 tbs</p>
<p><strong> </strong></p>
<p><strong>Instructions</strong></p>
<p>·         Together t milk, honey and butter</p>
<p>·         Add egg to it</p>
<p>·         Add 2 cup of flour and salt. The dough should be sticky</p>
<p>·         12*17 size parchment paper should be used for rolling the dough</p>
<p>·         Parchment paper, rolling pins and dough should be flavored well. Use ¼ cup that is remaining. The thickness should be ¼</p>
<p>·         At 375 degree, bake it for 15-20 minutes.</p>
<p><strong> </strong></p>
</td>
<td width="379">
<p>·         Dry Ingredients</p>
<p>·         Liquids</p>
<p>·         Cut and rest</p>
<p>·         Shape and bake</p>
<p> </p>
<p> </p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p><strong> </strong></p>
<ol start="13">
<li><em><strong>Provide an overview for the storage requirements of pastries, cakes and yeast goods including the appropriate provisions to meet food safety requirements and explain how the storage are as must be checked and maintained.</strong></em></li>
</ol>
<ul class="unordered-listing">
<li>Don’t refrigerate but be sure to cover it tightly, if there is no cake keeper, cover it with a large bowl, foil, or store it in air tight container.</li>
<li>The proper temperature for product storage is to between 36 degree F to 38 degree F</li>
<li>When slices are stored and served individually, for ensuring its freshness cover the slice of cake with a plastic wrap. It is recommended that large slice of cake is to be placed at a side so that there is no damage to the topping by the wrap.</li>
<li>Use first in first out system for ensuring the freshness. This keeps the access to the older product.</li>
<li>The storage of freezer should be free of debris</li>
<li>If the product is stored directly in front of the freezer, this may cause freezer burn. So it should be avoided</li>
</ul>
<p> </p>
<ol start="14">
<li><em><strong>You have prepared a selection of different pastries, cakes and yeast goods. Howwould you present these for sale for individual servings, as part of function/buffet oron display?</strong></em></li>
</ol>
<p>Which principles for presentation must be considered?</p>
<ul class="unordered-listing">
<li>Appropriate container for the product should be chosen. Consider the size, shape and decor</li>
<li>Transition between a product like a cake and plate should be created. Smooth transition can be achieved by selecting a plate with contrasting the product.</li>
<li>Plates or platters needs to be selected with the design around the rim</li>
<li>For creating landscapes, arrange the shape of cakes, bread, pastry slice on plate.</li>
<li>Cake or pastry should be baked in bakware. It can be presented in baking container.</li>
<li>For the dinner, serve whole cakes.</li>
</ul>
<p> </p>