WK4 SITHCCC019 Student Assessment Tasks.docx - SITHCCC019...

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SITHCCC019 Produce cakes, pastries and breadsStudent Assessment TasksGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.2 062021Page 1Student Assessment TasksSITHCCC019 Produce cakes, pastries and breads
Assessment Task 1: Written questionsProvide answers to all of the questions below:1.Provide a brief description for each of the following.CakesDescriptionWhite cakeYellow cake
Basic aerated sponge
Cheesecake
Mousse cake
Friands
Fruit cakeA cake consisting of dried fruit, nuts and spices. Ingredients may besoaked in alcohol (usually brandy). A common cake that was atradition at Christmas and weddings. Fruit may include date,cherries, dates, orange, sultans, currants and raisins.Génoise spongeIngredients include whole eggs, butter, plain flour and caster sugar.It includes a method where the eggs and sugar are beaten andheated until a temperature of around 40°C; the ‘ribbon stage’ hasbeen achieved when the mixture has been sufficiently aerated andthe sugar has completely dissolved – when the whisk is lifted thebatter should form a ribbon that holds it shape for a period of time.

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Term
Two
Professor
sradawabggung
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