Assessment Answers for SITHCCC019 - Produce Cakes, Pastries and Breads

Assessment Answers for SITHCCC019 - Produce Cakes, Pastries and Breads

SITHCCC019 is a unit of competency that deals with producing cakes, pastries, and breads. It is part of Certificate IV in the Commercial Cookery course. The unit follows standard recipes to produce and decorate cakes, pastries, and bread. It also covers using baking equipment and techniques for producing cakes, pastries, and bread. 

SITHCCC019 Assessment Answers - Produce Cakes, Pastries and Breads

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Ques 1: Provide an overview of the storage requirements of pastry, cake, and leavened items, including appropriate provisions to meet food safety requirements, and explain how storage should be screened and maintained.

Ans: Do not refrigerate, but cover it tightly; if there is no cake holder, place it in a large bowl, cover it with foil, or place it in an airtight container.

The proper temperature for product storage is between 36°F to 38°F

Cover the cake with plastic wrap when storing and serving the slices separately to ensure their freshness. It is recommended that the larger piece of cake be set aside so that the wrapping will not damage the topping.

Ques 2: What process makes puff pastry rise? How is this done correctly? Which techniques and combinations should be used?

Ans: Lamination Thickness: To ensure uniform rise during baking, the layers should be sheeted to a uniform thickness.

Production Temperature: A low temperature must be maintained to prevent the fat from melting.

Melting Point: There should always be a high enough point to melt butter and fat.

Ques 3: List the sequential steps and points of care for preparing and baking choux paste.


Step 1: Put water and butter in a saucepan over medium heat. Stir it for 3-4 minutes.

Step 2:

  • Add all the flour to the butter mixture.
  • Mix it using a wooden spoon.
  • Keep it on low flame.
  • Cook for 1-2 minutes.

Step 3: Preheat the oven to over 200 degrees Celsius. Then a baking tray should be brushed with oil.


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Ques 4: How can you maximize the shelf life of glazed pastry products?

Ans: To maximize the shelf of glazed pastry products, you can follow these steps-

  • Proper storage
  • Use preservatives
  • Temperature control
  • Avoid Excessive moisture
  • Regular quality checks

Ques 5: What is the best temperature to cook puff dough products?

Ans: The best temperature for baking puff dough products is usually between 190 to 220 °C (375 to 425 °F). This high temperature is necessary to create steam within the dough, causing it to rise and form the characteristic flaky layers. Preheating the oven to the desired temperature before baking puff pastry products ensures even and consistent baking.

Ques 6: List five steps for using mise en place principles in baking.

Ans: Five steps for using mise en place principles in baking are-

Know your recipe - Ingredients needed, cookware, and baking time

Prep your ingredients - Clean, chop, mince... whatever is needed

Organize your ingredients - Appropriately sized bowls, logically located

Prepare your workstation - Set the oven temperature, clean dishes

Organize your equipment - The same logic applies to cookware and essential appliances

Ques 7: List 4 safety measures when operating a commercial mixer

Ans: Safety measures when operating a commercial mixer are-

  • Never use an electric mixer outdoors in the rain.
  • Never use a mixer without complete protection.
  • Ensure there are no hazards in the area that could affect the safe operation of the mixer.
  • Never put your hands in the mixer bowl while stirring.

Ques 8: List 2 standard safety features on professional mixers

Ans: Standard safety features on professional mixers are -

  • Bowl guards help improve employee safety by preventing clothing from getting caught in the mixer attachment.
  • Foot pads on the bottom of floor mixers help prevent them from moving during operation.

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