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Answers will be assessed against prescribed marking

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Answers will be assessed against prescribed marking criteria.Where a student achieves a “Not Yet Satisfactory” result, they will be provided anopportunity to resubmit their work.Wells International CollegeLast updated: December 2020_V1.0Page 2 of 34Subject: CC06_Cake & DessertsKnowledge Tests
Pre-ApprovedReasonableAdjustmentsThere are no pre-approved adjustments for this assessment. Adjustments will bemade on a case by case basis. The Assessor must record details on the Student’sProfile Record.RubricA rubric has been assigned for each question.As a principle, if the followingresponses are given by the student, then the assigned mark is a zero.BlankNothing written in space providedNo attempt to answer assigned question (e.g. responses: “I don’t know”)1.SITHCCC019 Produce cakes, pastries and breadsKnowledge Test 1Q1. Name the ingredient used to produce cakes, pastries and/or breads from the description given below.Based on the following description, name the ingredient used to produce cakes, pastries and/or breads:DescriptionYour Name for the ItemPowder which, when moistened and heated, produces gascausing items to rise.Baking powderColourless, odourless, sweetish liquid used in cake mixes tohelp prevent staling.Sugar syrupFine sugar used for dusting finished items.Icing sugarAromatic liquids used to flavour and colour items.Essence (Vanilla, colouring)Made from milk, caster sugar, vanilla essence, egg yolk andcorn flour and used to fill pastries.Pastry creamClarified butter.GheeResultSatisfactoryNot SatisfactoryWells International CollegeLast updated: December 2020_V1.0Page 3 of 34Subject: CC06_Cake & DessertsKnowledge Tests
FeedbackQ2. What is the difference between ‘strong’ flour and ‘weak’ flour?
ResultSatisfactoryNot SatisfactoryFeedbackQ3. Describe what is meant by an ‘egg wash’ explaining why, how and when it is applied?
ResultSatisfactoryNot SatisfactoryFeedbackQ4. What is a ‘ganache’?Wells International CollegeLast updated: December 2020_V1.0Page 4 of 34Subject: CC06_Cake & DessertsKnowledge Tests
ResultSatisfactoryNot SatisfactoryFeedbackQ5. Identify the following as ‘Classical’ or ‘Contemporary’.Identify the following as ‘Classical’ or ‘Contemporary’:ItemClassical or ContemporaryGenoise sponge.ClassicalPull-aparts.Contemporary’Gluten-free buttercake.Contemporary’White tin Vienna.Classical’Yule log.Classical’Ham, cheese and pineapple Danish square.Contemporary’Pistachio and lemon cake with honey figs.Contemporary’Opera cake.Classical’Chia and Fruit Loaf.Contemporary’Baguette.Classical’Croquembouche.Classical’Hot Cross Bun with chocolate chips.Contemporary’ResultSatisfactoryNot SatisfactoryFeedbackQ6. What are the differences in culinary characteristics of fillings that are ‘savoury’ and ‘sweet’?

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pastry, Cake, WELLS INTERNATIONAL COLLEGE

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