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Give an example of 'Classical' and 'Contemporary' items?
Items	Example
Classical cakes
Classical pastries
Classical breads
Contemporary cakes
Contemporary pastries
Contemporary breads

1. What are three (3) pieces of information that may be found on stock date codes and rotation labels?

i) the name of the product

ii) expiry date

iii) the person who made

1. What are the characteristics of various classical and contemporary cakes, pastries and breads that need to be taken into account when assessing the appearance and presentation of items?

• Texture
• Colour
• Contrast
• Shape
• Layers
• Tastes
• Decoration

Answer the following questions.
Question	Answer
What cake recipe were the Madeira cake, Butter cake and Plain cake historically derived from?	Pound cake
What baked item arose from the need for miners to have a convenient and easy-to-eat meal while underground?	Pasties
What type of bread was adapted to become a 'wrap'?	Flat bread
What type of cake did Australia adapt to create the culturally iconic 'lamington'?	Sponge cake
What was the cultural origin of an 'clair?	pain a la doce`s
What item was culturally adapted to create the 'Hot cross bun'?	fruit bun

Answer the following questions.
Question	Answer
Briefly describe the 'yeast fermentation' process in bread making?
What are the examples of 'dough development' processes?
What are the indicators of freshness and quality of stocked ingredients for cakes, pastries and breads?
What are the reasons fat is added to dry ingredients as part of the food preparation process?
What is the reason some recipes require chilling of ingredients and work surfaces?
What is the purpose of 'cutting, shaping and moulding' as part of the preparation for cakes, pastries and breads?
What is the purpose of 'kneading' and 'handling' dough?
What are the examples of activities possibly involved in the preparation and using of fillings for cakes and pastries?
Why is 'resting' part of the process when making certain doughs?	Mix flour and the other ingredients
Why is 'rolling' part of the process when making pastry?	Needing the
What are the outcomes that illustrate the need to select and prepare appropriate cake tins and moulds when getting ready to produce cakes and breads?
What is the reason that some mixtures need to be 'stirred' and 'aerated' as part of the preparation process?
What are the reasons that illustrate the importance of using the required amount of batter according to desired characteristics of finished products when producing items?
What are the reasons that ingredients for cakes, pastries and breads must be 'weighed' or 'measured'?
What is the reason some ingredients need to be 'sifted' as part of the preparation process when making cakes, pastries and breads?
What is the reason to 'whisk' ingredients when making cakes and pastries?
What is meant by the 'folding' technique used in the preparation of cakes?
What is meant by 'piping' in relation to the production of cakes and pastries?
What is meant by 'spreading' in relation to the production of cakes and pastries?

Give the main types/categories of the following:
Main types/ categories	Items
'Sweet fillings' for cakes and sponges
'Decorations' for cakes and sponges
'Savoury fillings' for pastries
'Sweet fillings' for pastries
'Decorations' for pastries

What are the culinary characteristics and uses of following?
Item	Culinary characteristics	Use
Cream		Decoration
Custard		Filling Sauces Base
Fruit	Cut Jam	Decoration Toppings Felling Acing
Jams		Base Filling Decorations
Mousse		Filling for cakes Base
Nuts
Chocolate	Dark chocolate / milk chocolate Solid / powder / flavoured.	Decoration Base Filling Milt Spread
Glazes		Toppings Decorations
Jellies
Icings		Decorations Spreading
Sprinkled icing sugar
Meringue
Animal proteinfillings used in pastries
Dairy fillings used in pastries'
Vegetable fillings used in pastries

Give the baking temperature and approximate time to cook the following:
Item	Temperature	Time
Fruit cake
Genois sponge
Sausage rolls
Croissants
Fruit buns	190 - 200	20 -25
Bread rolls'	190 - 200	10 - 15

1. What are three (3) examples of plating methods or techniques for cakes and pastries that can be used to support practicality of service and customer consumption?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to ensure food safety?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to optimise shelf life?

i)

ii)

iii)

1. What are three (3) examples of mise en place requirements for cakes, pastries and breads?

i)

ii)

iii)

1. What are three (3) examples of safe operational practices when using functions and features of equipment to produce cakes, pastries, and breads?

i)

ii)

iii)

Describe the culinary terms for the following desserts.
Dessert	Culinary items
Crme caramel
Chantilly
Crme brle
Pudding
Flan
Sabayon
Tart

1. What are the two (2) main ingredients in 'meringues'?

1. What are three (3) examples of 'animal-based' setting agents that may be used to produce desserts?

i)

ii)

iii)

1. What are three (3) examples of 'plant-based' setting agents that may be used to produce desserts?

i)

ii)

iii)

What are the substitute ingredients you can use for the following dietary requirements?
Dietary requirements	Substitute ingredients
Celiac disease
Candida overgrowth
Diabetes
Low kilojoule

1. What is the difference between type 1 and type 2 diabetes?

1. What are three (3) examples of adjustments that might be made to a dessert to accommodate a 'low sugar' requirement?

i)

ii)

iii)

1. What adjustment needs to be made to a dessert to accommodate a 'sugar free' requirement?

1. What are three (3) examples of ingredients that must be avoided in order to produce a vegan dessert?

i)

ii)

iii)

1. What is the meaning of a 'food allergy'?

1. What is the meaning of a 'food intolerance'?

1. What are two (2) key health consequences of failing to address special dietary requirements of customers when preparing desserts?

i)

ii)

1. What is the key legal consequence to a business of failing to address special dietary requirements required by customers when preparing desserts?

1. What are three (3) pieces of information that may be found on stock date codes and rotation labels?

i)

ii)

iii)

1. What are three (3) reasons fat is added to dry ingredients when baking or preparing desserts?

i)

ii)

iii)

1. What is the reason that liquids are added to flour when producing desserts?

What is the definition of following cookery types?
Cookery types	Definition
Baking
Flamb
Poaching
Steaming
Stewing

What is the process for the following in the cookery process?
Cookery process	Process
Chilling
Freezing
Reducing
Stabilising

1. Why do we need to select & use moulds when getting ready to produce desserts?

i)

ii)

iii)

1. What is one (1) reason some mixtures need to be 'stirred' and 'aerated' as part of the preparation process?

1. What are three (3) reasons that ingredients for desserts must be 'weighed' or 'measured'?

i)

ii)

iii)

1. What is one (1) reason some ingredients need to be 'sifted' as part of the preparation process when making desserts?

1. What is involved in the 'tempering chocolate' process?

Give the meaning of the following terms.
Process	Meaning
Whisk
Folding
Piping
Spreading

Give the meaning of the following terms.
Item	Temperature	Time
Apple Strudel'
Crme Brle'
Meringue
Crme Caramel'

1. What are three (3) examples of techniques to plate and present desserts?

i)

ii)

iii)

1. What are three (3) generic examples of techniques to garnish and decorate desserts?

i)

ii)

iii)

1. What are three (3) indicators of freshness and quality of stocked ingredients for desserts?

i)

ii)

iii)

1. What are three (3) examples of mise en place requirements for producing desserts?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to ensure food safety?

i)

ii)

iii)

1. What are three (3) examples of appropriate environmental conditions for storing food products to optimise shelf life?

i)

ii)

iii)

1. What are three (3) examples of safe operational practices when using functions and features of equipment to produce desserts?

i)

ii)

iii)

thank you