Question 35 the preparation methods for filo and

Question 35:
The preparation methods for filo and strudel paste and products made from these include:
(Answer true or false in space provided)
True or False
Both pastes use ratios of Flour (10): Water (5): Oil (1) but strudel dough
usually has 1-part egg added.
Filo paste originates from Greece, Middle Eastern countries and Turkey,
where it is traditionally handmade in a labor-intensive process and used
fresh.
Strudel paste is nowadays mainly identified with Austrian cuisine. Both
pastries are very similar as they have to be rolled or stretched very thin
[Student Assessment tool &guide_SITHCCC019 V.1.0] Page 43

Question 36:
The following processes must be considered to ensure a clean and hygienic workplace:
(Tick the correct box indicating true or false)
Tidy your work area frequently, in particular between different tasks.
When changing to different tasks and commodities, the workplace and
equipment need to be cleaned and sanitized.
The purpose of cleaning is to remove dirt, food particles, grease, grime,
scum, etc. from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria
present on any surface area.
Sanitation should occur each time after cleaning a work area or
equipment that comes into contact with food.
In order for a workplace to be hygienic it must be sanitised before the
cleaning process can commence.
At the end of a shift it is essential to clean all areas of your workspace.
This includes stovetops, the oven, walls, floors, cupboards and other
parts of the kitchen and service area.
[Student Assessment tool &guide_SITHCCC019 V.1.0] Page 44

Assessment task 3- Practical Observation
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)
SITHCCC019Produce cakes, pastries and breads
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1
Assessment 2
Assessment 3 Practical Observation
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
5. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
6. Provide details for the requirements and provisions for adjustment of
assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signatur
e
Dat
e
[Student Assessment tool &guide_SITHCCC019 V.1.0] Page 45

Task Instructions:
What will be assessed
In this practical observation assessment, you are required to follow standard recipes to produce and
decorate four of each of the following: