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Question 35 the preparation methods for filo and

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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 doughusually 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 usedfresh.Strudel paste is nowadays mainly identified with Austrian cuisine. Bothpastries 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 andequipment 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 bacteriapresent on any surface area.Sanitation should occur each time after cleaning a work area orequipment that comes into contact with food.In order for a workplace to be hygienic it must be sanitised before thecleaning 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 otherparts of the kitchen and service area.[Student Assessment tool &guide_SITHCCC019 V.1.0]Page 44
Assessment task 3- Practical ObservationStudent NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)SITHCCC019Produce cakes, pastries and breadsStream/ClusterTrainer/AssessorAssessment for this Unit ofCompetency/ClusterDetailsAssessment 1Assessment 2Assessment 3Practical ObservationAssessment conducted in this instance: Assessment 123Reasonable Adjustment5.Has reasonable adjustment been applied to this assessment?NoNo further information requiredYesComplete 2.6.Provide details for the requirements and provisions for adjustment ofassessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate[Student Assessment tool &guide_SITHCCC019 V.1.0]Page 45
Task Instructions:What will be assessedIn this practical observation assessment, you are required to follow standard recipes to produce anddecorate four of each of the following:

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Term
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