SITHCCC019-2.docx - SITHCCC019-Produce cakes pastries and breads-2 1 list all essential equipment and utensils required for the preparation of the

SITHCCC019-2.docx - SITHCCC019-Produce cakes pastries and...

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SITHCCC019-Produce cakes, pastries and breads-2 1. list all essential equipment and utensils required for the preparation of the listed pastes and pastry products, and explain the general hygiene and safety requirements for preparing and using these: Short or sweet paste , tarts , Shortbread biscuits , profiteroles , bouchees , Apple ,strudel , Danish pastries , Sponge , Fruit cake tools and utensils used are knives, cutting boards and storage bowls, rolling pins, pans, food safe containers, dough breaks, dividers, sheeters, bakers ovens. When using equipment it is important to consider WHS to ensure that no injury or even death occurs. If people are unsure about any aspect of how to use equipment she or he must tell supervisor to get trained properly. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations. Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria. Incorrect handling of dairy products and custards during preparation in particular can exacerbate bacterial growth. References: Page 5 of The textbook < PREPARE CAKES, PASTRIES AND BREADS> viewed on 18 July 2018. 2.what are the nutritional aspects which apply for pastries, cakes and east 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? Responds: Pastries, cakes and yeast goods in particular are normally not regarded as good sources of nutrition as they often contain cream, fat and sugar. Yoghurt and buttermilk, skim milk and goats’ milk form good low-fat can be used alternatives. Polyunsaturated fats can be used instead of butter. Fresh fruit can be used as a sweetener. The use of various types of flour in baked goods contributes to the dietary fibre intake, particularly with wholegrain and other flours containing bran or the husk of cereals. Pumpernickel, sourdough bread and other homemade and artisan bread varieties provide wide scope for the menu. The addition of bran or other dietary fibre to white flour helps with digestion and promotes a healthier diet. Fresh fruit also contributes fibre and a wide range of vitamins and minerals. For special diets, recipes have to be adjust to leave the skin on apples and pears to increase fibre or make a wholemeal sweet paste with rhubarb filling. Special allergies also need to be considered such as an increasing number of people with an increasing number of people with an allergy to nuts. Serious allergies such as gluten allergy affect the absorption of food in the lining of the bowel and can lead to severe malnutrition, apathy and diarrhea.
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