Its impact a cake ability to rise in the pan and

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Q36:Name the type of pastry you would use to make each of the following baked products.
Q37:What aerating method would you use to aerate a madeira cake?
Q38:Explain the difference between whisking and folding.
Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 2.0 Last updated 17 January 2018
SITHCCC019 – PRODUCE CAKES, PASTRIES AND BREADS – Work BookQ40:What is the most common way to incorporate fat when making short and sweet pastry? Why?
Q41:You’re making three-quarter puff pastry. How much fat should you incorporate if your recipe calls for400 g flour?
Q42:You can make puff pastry using half turns or book-fold turns. In both cases, what should you do afterevery second turn?
Q43:Identify three things you should do when cutting pastry.
Q44:Describe the method you would use to make crème Chantilly, using 300 ml cream, 20 g caster sugarand 2 drops vanilla.You need to whisk the whipped cream by adding icing sugar and vanillaQ45: Your cake mixture has curdled. State how you would make food quality adjustments (within the scopeof your responsibility) to address them and ensure a quality product.
Q46: Your bread dough isn’t holding its shape. State how you would make food quality adjustments (withinthe scope of your responsibility) to address them and ensure a quality product.You can use some more flour on the mixture to make some adjustment on itChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 2.0 Last updated 17 January 2018
SITHCCC019 – PRODUCE CAKES, PASTRIES AND BREADS – Work BookQ47:State how you would prevent these food quality problems from happening again.
Q48:Select the approximate cooking temperature for the following baked goods.

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