First published 2020
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Contents
3: What you knead to know when working with dough… 28
| SITHCCC019 Produce cakes, pastries and breads
Application his unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Prerequisite SITXFSA001 Use hygienic practices for food safety. Learning goals · Select ingredients. · Select, prepare and use equipment. · Portion and prepare ingredients. · Cook cakes, pastries, breads. · Decorate, present and store cakes pastries and breads. Fact Sheets · Fact Sheet 1 Following hygienic work practices · Fact Sheet 4 Managing food safety hazards and risks · Fact Sheet 5 Safe food handling · Fact Sheet 6 Receiving and storing food · Fact Sheet 7 Cleaning and sanitisation · Fact Sheet 8 Working sustainably · Fact Sheet 10 Workflow planning · Fact Sheet 11 Special dietary requirements · Fact Sheet 14 Culinary terms · Fact Sheet 16 A tour of the large equipment in a commercial kitchen · Fact Sheet 17 Commercial kitchen utensils · Fact Sheet 18 Pots, pans, trays and steamers · Fact Sheet 19 Knives · Fact Sheet 20 Equipment safety, cleaning and maintenance · Fact Sheet 21 Blenders, mixers, food processors and food mills. · Fact Sheet 22 Graters, mouli and mandoline slicers · Fact Sheet 23 Weights and measures. Overlap alert Learners may already be familiar with the following concepts: · cleaning and sanitisation · safe food handling · hygienic work practices · workflow planning · sustainable work practices · use of commercial kitchen equipment and utensils · freshness and quality indicators · safe food storage · knife skills · culinary terms · cooking methods · special dietary requirements. You might consider a brief refresher with an emphasis on applying the existing knowledge and skills in the context of producing cakes, pastries and breads. |
In this unit you will learn how to produce a variety of cakes, pastries and breads following standard recipes. You will be able to select and prepare ingredients, use relevant equipment, cookery and food storage methods, and decorate and present cakes, pastries and breads.
Safe food handling
You will have learned about safe food handling already, but it is important to refresh your memory on the key principles.
When producing cakes, pastries and breads, you will be handling a variety of ingredients. Food safety considerations for working with some of these ingredients are detailed below.
| Time for some facts
Look at the following Fact Sheets: · Fact Sheet 1 Following hygienic work practices · Fact Sheet 4 Managing food safety hazards and risks · Fact Sheet 5 Safe food handling. If you have already looked at these Fact Sheets you can move on or review them to refresh your memory. |
Fruit and vegetables
Fruit and vegetables can be contaminated with bacteria such as e. coli, salmonella and listeria. Contamination of these foods can occur from fertilisers or chemicals, soil, and interference of animals such as birds and pests.
- Keep fruits and vegetables away from sources of contamination, such as raw meat, poultry and seafood, and utensils and surfaces that have been used to prepare such foods.
- Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants such as soil and bacteria. You can use a produce brush for this.
- Fruit and vegetables should still be washed even if the peel/skin/rind are not being cooked or eaten – bacteria can be transferred inside fruit and vegetables when they are being cut.
- Fruit and vegetables that are pre-packaged may have already been washed, but you should check the product label to make sure this is the case. You should wash them again to maintain best practice.
Eggs
Just like other foods, it is very important to be careful when cooking with eggs. Complete the activities below to learn about how maintain food safety.
| LIFT THE LID |
| Read the information from the Australian Institute of Food Safety about raw egg safety and Salmonella:
https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight If you have already read this article, you can review it to refresh your memory or you can move on. |
| LIFT THE LID |
| Another aspect of egg safety includes allergies. Read about what Australian Eggs has to say about eggs allergies and the list of foods that have ‘hidden’ or ‘unexpected’ traces of egg:
https://www.australianeggs.org.au/nutrition/allergies/ If you have already read this article, you can review it to refresh your memory or you can move on. |
Dairy products
Dairy products such as milk, cream, cheese, yoghurt, sour cream, cream cheese, butter are commonplace in many sweet items. In 2019 and 2020 there were a number of milk products that were recalled due to e. coli contamination. Other bacteria that can be found in dairy that has not been produced or stored correctly include Campylobacter, Salmonella, Listeria and Bacillus cereus.
| LIFT THE LID |
| Read Dairy Food Safety Victoria’s article about dairy shelf life. Safety risks related to ice cream.
https://www.dairysafe.vic.gov.au/consumers/keeping-dairy-food-safe/shelf-life-of-dairy-products Take notes about what you learn. If you have already completed this activity, you do not need to do it again. |
Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.
| Labelling
· Place labels on containers/trays. · Labels/stickers include: o colour-coded stickers o ‘days of the week’ stickers o use by food labels o prep labels (item, name, quantity, date, use by) o ‘use first’ or ‘new stock/old stock’ labels. · Make sure use by or best before dates are not removed from packaging. · Shelving should be labelled to assist with correct storage, rotation and inventory management. |
| LIFT THE LID |
| Learn more about the requirements of food labelling, use by dates and best before dates here:
https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/ Research the ‘Julian Date’ and take notes. If you have already completed this activity, you do not need to do it again. |
| what’s COOKING? |
| Look in the dry store, fridge/cool room and freezer and note down the information you learn from labels on ingredients and products you would use to make desserts.
Try to find at least one example of a Julian Date and work out the date. If you have already completed this activity, you do not need to do it again. |
| Storage
· All food must be stored in food-grade storage containers. · Check the condition of food containers before use and throw out those that are cracked/split, or have poor fitting lids. · Wash and sanitise before use. · Single-use containers should never be reused. · Lids must be tight fitting. · If you need to use cling film or foil, make sure it covers the container tightly. · Check temperature of fridges/cool rooms and freezers · Check for signs of humidity and moisture in dry stores · Check packaged foods for signs of contamination, spoilage or pest infestation · Check dry stores for signs of pest infestation · Make sure food storage areas have sufficient lighting to assist with identification or spoiled and contaminated foods · Check for adequate ventilation in the kitchen area to reduce condensation build up. |
Fruit
- Store prepared fruit in the refrigerator within two hours of preparation.
- Not all fruit should be stored the same: there are different requirements to maintain quality and freshness.
Note that not all fruit needs to be refrigerated.
Eggs
- Avoid temperature fluctuations when storing eggs.
- When gathering your ingredients, only take the correct amount of eggs you need.
- Remove any broken or damaged eggs from the carton.
- Eggs should be stored in their cartons.
| LIFT THE LID |
| Read what Australian Eggs has to say about refrigerating eggs:
https://www.australianeggs.org.au/news/to-refrigerate-or-not-to-refrigerate-eggs/ If you have already completed this activity, you do not need to do it again. |
Dairy
- Ice cream must be stored in the freezer.
- The majority of dairy products are stored in the fridge.
- ‘Convenience’ products such as long-life or powdered milk can be kept in dry stores until they are used.
Dry ingredients
- White flour has a shelf life of approximately one year if left unopened. Whole wheat flour does not have as long a shelf life and will maintain freshness for about three months.
- Smell flour to check its freshness – it should not smell musty or stale.
- Sugar can last for up to two years before quality and freshness may start to degrade, although like salt, it is considered a product that does not spoil.
- Baking soda/powder is also another product considered to have an indefinite shelf life, although it is recommended to use it within six months of being opened.
- Dry ingredients should be kept in airtight containers and stored in a cool, dry environment to maintain their freshness.
Other ingredients
- Cooking oil has a shelf life of approximately a year, but once opened this decreases to 1–3 months.
- You may find that honey does not have an expiry or best before date on its packaging. Honey will last indefinitely with correct storage, which should be in an airtight container in dry stores.
- Nuts have a shelf life of approximately three months when stored at room temperature. Like other food, nuts can be impacted by pests and also mould. Keep in mind that some people are allergic to nuts and avoiding cross contamination is important when storing and using this ingredient.
| SHARE PLATE |
| Your trainer is going to provide a list of products that are used when producing cakes, pastries and breads. In a small group, you are to work together and decide what the shelf life and storage conditions are for each product. |
| LIFT THE LID |
| You might like to read these interesting articles about the indefinite shelf life of honey!
https://beemission.com/blogs/news/worlds-oldest-honey https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-1218690/ If you have already completed this activity, you do not need to do it again. |
| Time for some facts
Look at Fact Sheet 6 Receiving and storing food. Review the information in the Fact Sheet, taking particular note of the following sections: · ‘Storing food’, steps 1–4. · ‘Storage conditions for different food types’, steps 1–2. Visit the website provided at the end of the Fact Sheet to look at the different conditions for If you have already looked at this Fact Sheet you can move on or review it to refresh your memory. |
Choosing fresh, quality food
There are different signs of freshness and quality when it comes to food, but there are some simple steps you can take to check.
- Turn fruit and vegetables over in your hands to check for signs of damage or spoilage.
- Check colouration of fruit and vegetables for evenness and brightness (as per the actual colour of the fruit or vegetable).
- Feel fruit and vegetables for firmness and weight.
- Check the aroma to make sure there is no ‘off’ or pungent/strong smells that are not common to the type of food.
- Check eggs for signs of cracks.
- Do not use dirty eggs.
- Unlike fruit and vegetables, do not wash eggs before preparation.
- Bugs (such as weevils) may be found in flour and other grain products. A brown coloured surface will be seen on the top of flour. If this gives off a minty smell when rubbed between your fingers, this is definitely evidence of weevils.
- Check food for signs of mould.
| share plate |
| You and the group will discuss signs of fresh, quality in ingredients used for cake, pastry and bread production.
Your trainer will facilitate the discussion and begin by leading with examples. |
| what’s cooking? |
| Look at the fruit, vegetables, dairy, dry goods and other baking ingredients available in your training kitchen. Check that foods are rotated and that food is in stock is fresh and of quality with no signs of contamination and spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature measurements. |
Equipment and utensils
When producing cakes, pastries and breads you will use a broad range of commercial kitchen equipment and utensils. You should already be familiar with these from other units in your course.
You must also be able to weigh and measure the ingredients you work with, so understanding standard units of measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing cakes, pastries and breads include:
- blenders and food mills
- planetary mixers
- food processors
- ovens
- microwave
- marble slab or bench
- proofer
- pastry shapes and cutters
- piping bags and attachments
- pots and pans
- measuring jugs
- measuring spoons
- scales
- portion control scoops
- whisks
- spatulas
- spoons: plain and slotted, ladles and wooden spoons
- pans, trays, tins, sheets and moulds.
The Fact Sheets below cover a wide range of kitchen equipment and utensils.
| Time for some facts
Review the following Fact Sheets to refresh your memory on the range of equipment and utensils available. · Fact Sheet 16 A tour of the large equipment in a commercial kitchen · Fact Sheet 17 Commercial kitchen utensils · Fact Sheet 18 Pots, pans, trays and steamers · Fact Sheet 20 Equipment safety, cleaning and maintenance · Fact Sheet 21 Blenders, mixers, food processors and food mills · Fact Sheet 22 Graters, mouli and mandoline slicers · Fact Sheet 23 Weights and measures. If you have already looked at these Fact Sheets you can move on or review them to refresh your memory. |
The importance of manufacturer instructions
The manufacturer’s instructions are an important piece of information when using any type of equipment. Instruction manuals provide information specific to the piece of equipment, such as:
- how to use it safely and hygienically
- how to set up/assemble
- what attachments/accessories can be used
- how to operate the equipment and any programmable settings
- ingredient quantities or volumes
- troubleshooting (what to do when things go wrong)
- cleaning and basic maintenance
- spare parts information
- service requirements (when to get the machine repaired or serviced).
You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.
Cleaning and sanitisation
No one wants to use dirty equipment or equipment that isn’t working the way it should. You should always make sure you have cleaned and performed any necessary maintenance on equipment so that it is clean and safe to use for the next time, or for the next person.
| Time for some facts
Review Fact Sheet 7 Cleaning and sanitation to refresh your memory on the cleaning and sanitisation requirements of working in a commercial kitchen. |
Common signs of uncleanliness or damage may include:
- food that has not been removed from attachments and accessories
- spatters or splashes of food on equipment housing
- dust and dirt
- stains or marks on equipment
- cracks, slits and chips
- issues with electrical cords and plugs.
Key cleaning and maintenance requirements relate to:
- the correct way to clean and sanitise equipment
- what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling and lubrication)
- signs of wear and tear or damage.
Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff to follow.
Knives and knife skills
It’s important to know what type of knives you will use when producing cakes, pastries and breads.
| Time for some facts
Review Fact Sheet 19 Knives to refresh your memory on the different types of knives used in a commercial kitchen environment. If you have already looked at this Fact Sheet you can move on or review it to refresh your memory. |
Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste. The impact of the hospitality industry on the environment is well known, and has led to changes in many practices.
| Time for some facts
Look at Fact Sheet 8 Working sustainably. Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn about what you can do to help reduce your impact on the environment. If you have already looked at this Fact Sheet you can move on or review it to refresh your memory. |
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and how long food will take to cook. You must also have a plan for which tasks will be completed during mise en place and which tasks will be completed during service.
| Time for some facts
Look at Fact Sheet 10 Workflow planning. If you have already looked at this Fact Sheet you can move on or review it to refresh your memory. |
Mise en place considerations
- Read the recipe carefully.
- Gather all ingredients and equipment.
- Prepare moulds, tins, pans, dishes and other equipment and utensils.
- Measure ingredients.
- Prepare ingredients.
| LIFT THE LID |
| The following article includes a list of skills that bakers should have.
https://www.escoffier.edu/blog/baking-pastry/every-baker-should-have-these-8-skills/ |
Presentation and quality indicators
Before cakes, pastries and breads are served it is important to evaluate them. Check your cakes, pastries and breads using the following as a guide:
- Appearance:
- How visually appealing are they?
- How does your plating look from different angles?
- Do garnishes and accompaniments show a range of colour?
- Do garnishes and accompaniments enhance the dish but not detract from it?
- Do all ingredients look fresh?
- Have you balanced the plate?
- Are decorations sitting in the right place?
- Are fillings, frostings or creams secure (ie not collapsing or oozing out)?
- Have all drips and spills been wiped (in the direction of the spill)?
- Is the servingware clean and free of chips and cracks?
- Have you used the correct type, size and shape of servingware?
- Taste:
- Salty
- Sweet
- Texture (mouthfeel):
- a light or heavy mouth feel
- clean
- creamy
- crispy
- crunchy
- fibrous
- intense
- marshmallow like
- moist
- mousse
- rich
- slippery
- smooth
- Consistency:
- Are fillings, icings and frostings of the correct consistency?
- Are cakes, pastries and breads consistent in size?
- Are decorations of the same size (such as piping)?
- Temperature:
- Hot
- Cold
- Warm
- Room temperature
- Are cakes, pastries and breads served at the correct temperature?
- Is servingware at the right temperature?
| LIFT THE LID |
| The Culinary Pro provides some great information for plating and presentation:
https://www.theculinarypro.com/plate-presentations If you have already visited this link, you can move on or review it to refresh your memory. |
| LIFT THE LID |
| Read about the baked goods triangle here: |
| SHARE PLATE |
| Use the Internet to find a range of photographic examples of how to present cakes, pastries and breads. If you have photos of your own work, feel free to share them!
Share your findings with the group. |
Special customer requests and dietary requirements
It is quite common to receive specific requests from customers. These may relate to:
- food allergies
- food intolerances
- gluten
- dairy
- diabetes
- eating regimes
- contradictions with medication
- food preferences
- food restrictions
- being vegan, vegetarian or pescatarian
- cultural and religious requirements, such as halal, kosher and so on.
There are health and legal consequences of not meeting special dietary requirements. Health issues can include customers ingesting foods that can cause anything from mild to significant illness (for example, stomach irritation, headaches, rashes, through to life-threatening anaphylaxis and other serious problems), which can in turn lead to legal action against the workplace. Other legal consequences can be in relation to discrimination – customers could make a complaint against the workplace that they are not catering for their specific type of food allergy or intolerance, or that their religious needs are not being considered.
| Time for some facts
Look at Fact Sheet 11 Special dietary requirements. Pay particular attention to the following special dietary requirements: fat free, low carbohydrate, low fat, low gluten, gluten free, low kilojoule, low sugar, sugar free, type one and two diabetic and vegan. |
In each relevant section of this guide you will find some videos on how to bake items for people with special dietary requirements.
| CHEF’S TOOLBOX |
| See if you can find recipes for cakes, pastries and breads that are suitable for people with special dietary requirements.
Add them to your Chef’s Toolbox. |
| Time for some facts
For more general culinary terms, or others that you come across which you are not sure of, refer to Fact Sheet 14 Culinary terms. You may like to take particular note of any culinary terms that you come across throughout this unit for use in your assessment. |
| SHARE PLATE |
| Share with the group your favourite cake and what makes it your favourite. Talk about the flavours, texture and other characteristics you enjoy about the cake. Then share your favourite cake to bake, and explain why. |
Classical and contemporary cakes
The activity above will have shown you that there are many different types of cakes out there.
There are several common ingredients when it comes to making cakes:
- eggs (whites or yolks)
- flour
- oil or butter
- sugar
- baking powder
| LIFT the LID |
| Read about the role of eggs in baking: http://lawsofbaking.com/eggs/ |
Cakes can be categorised into the following based on how the core ingredients are used:
- White: light and airy, made from egg whites, flour and oil.
- Yellow: a richer flavoured cake than a white cake due to the use of butter and egg yolks. The batter for a yellow cake is denser than the batter for a white cake due to the addition of fats. Yellow cakes generally use both the whites and the yolks.
| LIFT the LID |
| Read more about white and yellow cakes: https://www.favesouthernrecipes.com/Homemade-Cakes/Cake-Conundrums-White-Cake-Yellow-Cake |
Let’s look at the cakes you might bake as part of this unit.
- Basic sponge cake: made with three ingredients, eggs (some recipes require egg yolks, others egg whites), sugar and flour. Variations of the basic sponge cake include:
- Victoria sponge: also called a sandwich cake due to its cream and jam filling, this sponge is made from eggs, caster sugar, self-raising flour, milk and baking powder.
- Angel food cake: a very light and delicate cake, it is recommended to use pastry or cake flour rather than plain flour to ensure an airy texture; ingredients include egg whites, caster sugar and cream of tartar.
- Chiffon cake: this variant consists of baking powder and vegetable oil. It is richly flavoured due to the use of the oil, yet light and airy.
- Genoise sponge: ingredients include whole eggs, butter, plain flour and caster sugar. It includes a method where the eggs and sugar are beaten and heated until a temperature of around 40°C; the ‘ribbon stage’ has been achieved when the mixture has been sufficiently aerated and the sugar has completely dissolved – when the whisk is lifted the batter should form a ribbon that holds it shape for a period of time.
- Madeira cake: often cooked in a loaf tin, this firm cake includes both self-raising and plain flour, butter, caster sugar, milk and eggs. It is flavoured with lemon.
- Friands: A small cake consisting of almonds and ingredients of almond flour, egg whites, butter and powdered sugar. Friands may also be flavoured, such as with chocolate, raspberries, blueberries etc.
- Muffins: baked individually, muffins can come in various sizes. Different to cupcakes due to preparation methods (muffins have a lumpy batter rather than the smooth consistency of cupcake batter, so the muffin batter is mixed until just combined), ingredients include self-raising flour, sugar, eggs, oil and milk.
| LIFT the LID |
| Read about baking a genoise sponge: http://lawsofbaking.com/genoise/ |
- Cold-set cakes:
- Cheesecake: a cake that has a crust that has been made from pastry or crushed biscuits. The crust is filled with layers of a mixture made from cream cheese, eggs, sugar and sour cream). Fillings may be flavoured and garnishes commonly include chocolate and fruit.
- Mousse cake: smooth, light and airy, including ingredients of whipped egg whites, whipped cream and sugar. Flavourings include chocolate, vanilla, coffee, caramel, liqueurs and puréed fruits. Mousse can be used as a filling/layer for cakes or the mousse can be chilled in a cake tin with a pastry crust base.
| LIFT the LID |
| Watch these videos about cheesecakes and mousse cakes:
· Malteser Cheesecake Recipe, Cupcake Jemma (11:23) · Miele Mousse Cake, Cooking Tutorial, Kristin Tibballs (05:23) https://www.youtube.com/watch?v=gOKfgJ8jWvM |
- Fruit cake: a cake consisting of dried fruit, nuts and spices. Ingredients may be soaked in alcohol (usually brandy). A common cake that was a tradition at Christmas and weddings. Fruit may include date, cherries, dates, orange, sultans, currants and raisins.
- Meringues: light, airy and crispy, meringues are made by whisking egg whites with sugar to make stiff peaks. Additional ingredients may be added for flavouring, such as vanilla, apple juice or orange juice. Meringues are used as decoration for cakes, such as pavlova, lemon meringue cake etc. Meringues are usually piped, but traditionally were created using two spoons to get their shape. There are three of types of meringue, French, Italian and Swiss. The Bon Appetit videos provided in this section will go into further detail about each of the three types.
- Swiss roll: a sponge cake rolled into the shape of a log (the Swiss roll is also known as the Swiss log). Fillings will vary but generally include jam or whipped cream. Swiss rolls are often flavoured, with chocolate, peppermint, Nutella being popular examples. Chocolate varieties are common at Christmas (called Yule logs).
| LIFT THE LID |
| This short video shows how to get a Swiss roll into shape: |
| SHARE PLATE |
| Look at the descriptions of each of the cakes above and identify whether they are classified as a yellow cake or white cake.
Share your findings with the group in a discussion facilitated by your assessor. |
| LIFT THE LID |
| Use the Internet to research and read about the history of the following cakes:
· Victoria sponge · Genoise sponge · Madeira cake. You might like to take some notes about what you learn. |
| CHEF’s TOOLBOX |
| Locate recipes for each of the types of cakes listed above. Add these recipes to your chef’s toolbox. |
| LIFT THE LID |
| This video is the first of a series of five about the process of baking. You will learn about gluten, what happens when you under- and overbeat your batter, the right way to mix your batter based on the type of cake being made, and many other handy tips, such as what to look for in terms of taste and texture and how to fix problems.
Claire Teaches You Cake Baking (Lesson 1), Baking School, Bon Appétit (21:02) https://www.youtube.com/watch?v=8-5yLt1gqIo Note that the video is American and therefore units of measurement are not metric and the names of some ingredients will vary in some cases. |
| watch and learn |
| Your trainer will demonstrate how to bake a variety of cakes. |
Nutrition
Most people love cake, but we all know it’s not the best for us unless eaten in moderation. Cakes are of course full of sugar and the frostings and other fillings can be full of calories. The addition of fresh fruit as decoration and puréed as filling can be a ‘healthier’ approach to cakes. Other options to make cakes healthier can include:
- reducing the amount of sugar used by substituting with other ingredients
- use whole wheat flour
- use nuts, such as walnuts, pistachios, almonds, Brazil nuts and so on
- use dark chocolate due to its antioxidant properties.
Some people have special dietary requirements or requests that need to be considered (which we discussed in topic 1).
| CHEF’S TOOLBOX |
| Do some research and find some cake recipes that provide healthier substitutes. Add them to your Chef’s Toolbox. |
| LIFT THE LID |
| This article provides a recipe for angel food cake that is suitable for those with diabetes. |
| LIFT THE LID |
| This video shows how to create a vegan buttercream.
How to Make the Best VEGAN Buttercream! Cupcake Jemma (05:38) |
Fillings
| SHARE PLATE |
| How many types of cakes can you think of that do not include filling – this doesn’t mean icing/frosting!
Share your answers with the group in a discussion facilitated by your trainer. |
Cake fillings are used for cakes that are either open-faced (such as cheesecakes) or layer cakes. There are many types of fillings, including:
- American buttercream
- Italian meringue buttercream
- Swiss meringue buttercream
- cream
- custard
- fruit
Fillings can be flavoured with chocolate, vanilla, fresh fruit purée or sauces – the possibilities are many!
| LIFT THE LID |
| This article provides a description of different types of buttercreams, including what they are best used for: https://bakerbettie.com/comparing-types-of-buttercream/
You may have read this article if you have already completed SITHPAT006 Produce desserts. If you have, you may like to review it or you can move on. |
| LIFT THE LID |
| Read more about cake fillings here: https://www.recipetips.com/kitchen-tips/t–1648/cake-filling-types.asp |
| LIFT THE LID |
| This is lesson 2 with Claire, where you will learn about how to produce a number of different fillings using the three types of buttercream noted above. The video also covers the consistency and texture of fillings, ways to flavour fillings and how to apply fillings.
Claire Teaches You Cake Filling (Lesson 2), Baking School, Bon Appétit (19:14) |
| CHEF’s TOOLBOX |
| Locate recipes for a variety of cake fillings. Add these recipes to your Chef’s Toolbox. |
| watch and learn |
| Your trainer will demonstrate how to prepare a variety of fillings. |
Frostings and assembly
Making icing/frosting
These terms tend to be used interchangeably, although technically icing is more sugary in flavour than frosting. For the purposes of this unit, we will use the term frosting. There is also a method called ‘glazing’, where sugar, milk (or water) and flavouring is mixed to a pourable consistency and drizzled or poured across the top of a cake. Some variations of glaze include butter.
| LIFT THE LID |
| Read more about the different types of frosting: https://www.thespruceeats.com/frosting-types-481233 |
| LIFT THE LID |
| This is lesson 3 with Claire, where you will learn about how to produce a number of different frostings, tips on flavouring frosting, and how to fix common issues when making frosting.
Claire Teaches You Cake Frosting (Lesson 3), Baking School, Bon Appétit (20:39) |
| LIFT THE LID |
| This article discusses how to produce a basic cake glaze: https://www.thespruceeats.com/basic-vanilla-cake-glaze-recipe-4171977 |
| CHEF’s TOOLBOX |
| Locate recipes for a variety of frostings, icings and glazes. Add these recipes to your Chef’s Toolbox. |
| watch and learn |
| Your trainer will demonstrate how to make frosting. |
Assembly
When putting together layer cakes, you will need to make sure your layers are level and consistent in shape and size. Many cakes will come out of the oven with a ‘domed’ appearance, therefore you will need to slice horizontally through the top part of the cake to remove that dome. If you are making a cake with many layers, you may need to cut your baked layers in half horizontally. This process is called ‘torting’. You will see this performed in the video below.
Your bottom layer should be placed on a cake board so that is can be transferred to a plate, box or wherever it is intended to be presented and served. Good practice is to use a small bit of frosting to secure the base of the first layer to the board.
Frosting the cake is another step in the assembly process. Frosting is used as a form of decoration and additional flavouring to the cake. A cake without frosting, or just a crumb coat, is sometimes referred to as a ‘naked’ cake.
Have you ever tried to frost a cake and ended up with crumbs mixed in your frosting? A crumb coat is an important part of making your frosting look as foolproof as possible. A crumb coat is a thin layer of frosting that is added to the edges and top of the naked cake. This coating helps to ‘trap’ the crumbs from getting into your final frosting.
Frosting is best done using a cake stand so that the cake be turned as you work. The tools for frosting include cake boards, offset spatulas, scrapers and piping bags.
| LIFT THE LID |
| This is lesson 4 with Claire, where you will learn about how to assemble cakes. This will include levelling, torting, soaking, filling and crumb coating.
Claire Teaches You Cake Assembly (Lesson 4), Baking School, Bon Appétit (18:18) |
| watch and learn |
| Your trainer will demonstrate how to assemble a cake. |
Decorating the cake!
For most people this is the best part of the cake baking process! The hard work has been done and it is time to get creative and have some fun.
| LIFT THE LID |
| The Wilton’s website has many articles on how to decorate cakes. Have a look at the following techniques:
· Piping · Fondant This page provides many photos for inspiration: https://www.wilton.com/ideas-cake/ |
| LIFT THE LID |
| Look at these videos, which show a range of cake decorating techniques:
· How to Use Piping Nozzles – Gemma’s Bold Baking Basics Ep 35 (06:36) https://www.youtube.com/watch?v=PyUD5vOuQ9E · How to Drip the Perfect Drip-Cake – Full Icing Recipe & Technique! Cupcake Jemma (13:52) https://www.youtube.com/watch?v=55w65rj0pJQ · How to Make a Mirror Cake (Mirror Glaze Cake) from Cookies Cupcakes and Cardio (12:45) https://www.youtube.com/watch?v=QG_NUnGCdUA · Simple Chocolate Techniques You Need to Know, Kristin Tibballs (25:34) https://www.youtube.com/watch?v=oEnHeO5K6-Q |
| LIFT THE LID |
| This is lesson 5 with Claire, where you will learn about how to decorate cakes. This will include icing, piping, toasting meringue frosting, texturising frosting, making decorations (candied carrots) and the taste tests!
Claire Teaches You Cake Decoration (Lesson 5), Baking School, Bon Appétit (22:48) |
| CHEF’S TOOLBOX |
| Use the Internet to find articles, photos and videos on different decorating techniques. Add these to your Chef’s Toolbox. |
| watch and learn |
| Your trainer will demonstrate a variety of cake decorating techniques. |
| what’s cooking? |
| Practise producing a variety of cakes. Your trainer will provide you with the recipes.
During this activity you will need to: · interpret standard recipes and food preparation lists · confirm food production requirements · calculate ingredient amounts · identify and select ingredients from stores according to quality, freshness and stock rotation requirements · select the type and size of equipment required · ensure that food preparation equipment is safely assembled, clean and ready for use · use equipment safely and hygienically · use equipment according to the manufacturer’s instructions · sort and assemble ingredients according to food production sequencing · weigh and measure wet and dry ingredients accurately · apply the correct cookery methods for the type/s of cakes being produced · make a range of fillings suitable for the cakes being produced · select baking conditions appropriate to cakes being produced · cool cakes before decorating attractively · make sure frosting is smooth and seamless in finish · produce the required quantities · create portions according to the recipe/s · minimise waste to maximise profitability · make adjustments to dishes to ensure quality · use appropriate service-ware · evaluate dishes and adjust presentation · store dishes in appropriate environmental conditions · follow organisational policies and procedures · maintain a clean work area · dispose of or store surplus products · work safely, hygienically, sustainably and efficiently within commercial time constraints and deadlines. |
| Let it simmer |
| Reflect on the activity you just completed and think about:
· what you did well · what you could improve on · what you would do different next time. |
3: What you knead to know when working with dough…
This extra topic has been included because this unit requires that you make bread and pastries – the common denominator between these being dough! So let’s discuss this before moving on to the different types of pastries and breads you will make and bake.
Fermentation
In baking, fermentation is when the dough rises. This process occurs once you have finished mixing the dough. The yeast ‘eats’ the sugar, which turns into carbon dioxide and alcohol. Carbon dioxide is what makes the bread expand. It’s important to put the bread in a warm area for this process to occur.
You may also hear the following terms used to indicate the rising process: ‘bulk fermentation’ or ‘first rise/proof’, ‘second rise/proof’, shaping and ‘final rise/proof’.
| LIFT THE LID |
| The following article provides detailed information about what happens during each proof/rise: |
| LIFT THE LID |
| Have a look for videos that show a time lapse of fermentation. |
Keeping dough cool
When working with dough, it is important to keep it cool. Some pastry chefs use a marble bench or board when working with dough, but this is not imperative. The key reason for keeping your dough cool is to avoid the butter melting. If the butter heats up too much (such as from the heat of your hands or from temperature of the kitchen), it will melt and impact the flakiness and thus texture of the pastry. You may even find the dough difficult to roll as it becomes warmer and stickier. Dough that becomes too warm during preparation will generally end up with a dense texture.
Resting dough in the fridge should be done for about 30 minutes to relax the gluten and slow down yeast activity.
| LIFT THE LID |
| Watch pie expert Erin McDowell make a pie crust and share tips on working with dough, including rolling, how to create crimp styles, different baking types, and her thoughts on bakeware.
How to Make the Best Pie Crust with Erin McDowell, Dear Test Kitchen (25:19) |
| LIFT THE LID |
| In this video Paul Hollywood provides some advice on baking fails.
Paul Hollywood’s What Went Wrong: Bread (04:03) |
| CHEF’S TOOLBOX |
| Find some more articles and videos about how to prepare dough, including those that cover proofing, kneading, rolling, crust crimping and so on. Add these to your Chef’s Toolbox. |
| SHARE PLATE |
| Share with the group your favourite pastry treat and what makes it your favourite. Talk about the flavours, texture and other characteristics you enjoy. |
The activity above will have shown you that there are many different types of pastries. In this topic we will cover the following types:
- Choux pastry: a light pastry dough that consists of water, butter, flour and eggs. Common pastries that use choux pastry include profiteroles and eclairs.
- Croissants: a flaky pastry that consists of layers of yeast-leavened dough shaped to form a crescent. Croissants may include chocolate, ham, cheese, almonds and fruit.
- Danish pastry: like croissants, Danish pastries are flaky, multi-layered and laminated. Danish pastries will more often than not include fruit or a cream cheese filling.
- Puff pastry: a light, crispy and buttery pastry that is made using the lamination process (which is also used to make croissants and Danish pastries). The pastry is folded and rolled a number of times, the layers separated with butter. (Lamination is covered later in this section.)
- Shortcrust pastry: basic short crust pastry consists of egg, plain flour and butter. It is commonly used as the base of pies and tarts.
- Sweet pastry: sweet pastry uses the same recipe as short crust pastry, however it includes the addition of sugar.
- Strudel: a pastry made from very thin dough (the original strudel), although variations can be made using puff pastry. The filling is spread onto the dough and the roll is then rolled up. The best known filling for a strudel is apple, although there other fillings can include cherries, apricots, nuts and plums.
| LIFT THE LID |
| The following articles provide further information as well as the history of some of these pastries.
· Choux pastry: https://www.gourmettraveller.com.au/recipes/browse-all/choux-pastry-14093 · Read about the history of the croissant: https://www.smithsonianmag.com/arts-culture/croissant-really-french-180955130/ · Danish pastries: https://www.gourmettraveller.com.au/recipes/browse-all/masterclass-danish-pastries-14245 · Puff pastry: https://www.thespruceeats.com/what-is-puff-pastry-4158645 · Shortcrust pastry: https://www.bestrecipes.com.au/baking/articles/perfect-shortcrust-pastry/kcwlysw5 · Strudel: https://blog.thenibble.com/2019/06/17/food-holiday-make-some-strudel-for-national-strudel-day/ · The history of pastry: https://www.greatbritishchefs.com/features/history-of-pastry |
Fillings
Many pastries include fillings, such as pies, Danish pastries, some varieties of croissants, turnovers, cannoli, eclairs, profiteroles, Berliners, brownies and baklava.
Fillings you will work with include:
- bacon
- cheese
- fish
- ham
- meat
- poultry
- vegetables
- chocolate
- cream
- custard
- fresh or crystallised fruit and fruit purées
- meringue
- whole or crushed nuts.
| SHARE PLATE |
| In a small group, identify pastry dishes that you would make that would include the fillings listed above.
You will share your thoughts in a group discussion facilitated by your trainer. |
| LIFT THE LID |
| Matt Preston has 8 rules for perfect pastry:
https://www.taste.com.au/baking/articles/8-rules-for-perfect-pastry-by-matt-preston/w2vzrfzn |
| LIFT THE LID |
| Watch this video on making croissants.
Croissants, by Michael Lim (21:58) |
| watch and learn |
| Your trainer will demonstrate how to bake a variety of pastries. |
| what’s cooking? |
| Practise producing a variety of pastries. Your trainer will provide you with the recipes.
During this activity you will need to: · interpret standard recipes and food preparation lists · confirm food production requirements · calculate ingredient amounts · identify and select ingredients from stores according to quality, freshness and stock rotation requirements · select the type and size of equipment required · ensure that food preparation equipment is safely assembled, clean and ready for use · use equipment safely and hygienically · use equipment according to the manufacturer’s instructions · sort and assemble ingredients according to food production sequencing · weigh and measure wet and dry ingredients accurately · apply the correct cookery methods for the type/s of pastries being produced · prepare dough to correct consistency and shape · make a range of fillings suitable for the pastries being produced · select baking conditions appropriate to pastries being produced · cool pastries before applying any decorations or glazes · produce the required quantities · create portions according to the recipe/s · minimise waste to maximise profitability · make adjustments to dishes to ensure quality · use appropriate service-ware · evaluate dishes and adjust presentation · store dishes in appropriate environmental conditions · follow organisational policies and procedures · maintain a clean work area · dispose of or store surplus products · work safely, hygienically, sustainably and efficiently within commercial time constraints and deadlines. |
| Let it simmer |
| Reflect on the activity you just completed and think about:
· what you did well · what you could improve on · what you would do different next time. |
| SHARE PLATE |
| Have you made bread or buns at home before? If so, what type? How successful was it? Share with the group your experiences. |
The main ingredients for yeast bread are flour, liquid, sugar, salt, and yeast, unless you are baking unleavened bread. The breads we will be focusing on in this unit are listed below.
- Baguette: a crusty long, narrow loaf. Traditionally a baguette should only consist of flour, water, yeast and salt.
- Bath bun: a sweet bun made from milk-based yeast dough. Bath buns are glazed using a milk and sugar mixture and topped with crushed sugar cubes.
- Fruit bun: a sweet bun, ingredients include fruit peel, fruit and spices. Some buns may also include nuts.
- Bread rolls: a plain bread roll, which may be soft or crusty, can be used as an accompaniment (for example, dinner rolls), can be eaten with butter or other spreads, and can be filled with many different types food (for example, salads, meat, cured meats, chicken, cheese etc).
- Hot cross buns: a sweet bun that is traditionally made with fruit and spices, predominantly currants and mixed spices. Hot cross buns include a cross on the top that these days is made from a paste of flour and water. Once a symbol of Easter, particularly Good Friday, they now tend to be available year round due to popularity and different varieties. Varieties have grown over the years to include flavours such as chocolate, Nutella, berries, and fruitless options.
- Unleavened breads: these breads do not contain raising agents such as yeast. They may also be referred to as flatbreads. Common unleavened breads include roti and tortilla.
Other breads, rolls and buns you may be familiar with include:
- cinnamon buns
- sourdough, whole wheat, multigrain and wholegrain loaves
- brioche
- ciabatta
- focaccia
- breadstick
- pita bread
- pizza bread.
| CHEF’s TOOLBOX |
| Use the Internet and search for recipes for different types of bread, rolls and buns. Look for buns and rolls with different flavours and fillings. Add your recipes to your Chef’s Toolbox. |
| LIFT THE LID |
| This article discusses different types of bread:
https://www.countryliving.com/food-drinks/g30893130/types-of-bread/ |
| LIFT THE LID |
| This article discusses the history of two buns from the England city of Bath, the bath bun and the Sally Lunn bun:
https://www.smithsonianmag.com/arts-culture/the-squishy-history-of-baths-buns-87692089/ |
| LIFT THE LID |
| This article discusses the history of hot cross buns.
https://www.gourmettraveller.com.au/news/food-and-culture/the-history-of-the-hot-cross-bun-15667 |
| LIFT THE LID |
| This article discusses the history of the baguette.
https://www.discoverwalks.com/blog/the-all-important-history-of-the-baguette/ |
Nutrition
When it comes to bread, you will more than likely know that standard white bread is not as nutritious as other types. The nutritional value of bread is related to the amount of fibre and whether it has a lower or higher glycaemic index.
Some quick tips on bread and nutrition:
- Freshly baked bread is free of preservatives.
- Wholegrain and wholemeal breads are high in fibre.
- Wholegrain bread has a lower glycaemic index than white or wholemeal bread.
- White bread has much less vitamins and minerals that other breads.
- Bread that includes soy and linseed is a good source of omega 3 fats.
| LIFT THE LID |
| This video shows how to create gluten-free bread.
How to Make Gluten-Free Bread, Dear Test Kitchen (17:35) |
Cookery methods
Each type of bread dish includes different methods. Watch the videos below to see how it’s done.
| LIFT THE LID |
| · Jemma, who we met in the last topic, makes some hot cross buns:
How To Make Hot Cross Buns, Cupcake Jemma (18:25) Feel free to browse Jemma’s other videos for more baking lessons. · Here’s an article that provides some tips and tricks on baking hot cross buns: https://www.goodfood.com.au/recipes/news/top-bakers-tips-tricks-and-riffs-on-hot-cross-buns-20200405-h1n67b |
| LIFT THE LID |
| Watch Patrick bake baguettes: Baguettes Masterclass with Patrick Ryan (18:22) |
| LIFT THE LID |
| This video shows how to make pizza dough.
How to Make Pizza Dough at Home (03:54) |
| LIFT THE LID |
| Watch John Kirkwood bake a variety of bread rolls:
· Sourdough rolls: https://www.youtube.com/watch?v=RiAez3I1Cd4 (16:01) · Soft sandwich rolls: https://www.youtube.com/watch?v=SsmLK4K9ZU0 (11:14) Feel free to browse his YouTube videos for more baking lessons. |
| LIFT THE LID |
| Watch this video on how to shape bread rolls. |
What went wrong?
Sometimes your bread won’t rise or you can’t get the right texture. There’s usually an answer to why things went awry.
| LIFT THE LID |
| This article provides the answers to 10 common bread problems. https://www.bbcgoodfood.com/howto/guide/baking-sos-how-solve-10-common-bread-problems-luis-troyano |
| watch and learn |
| Your trainer will demonstrate how to bake a variety of breads, rolls and buns. |
| what’s cooking? |
| Practise producing a variety of pastries. Your trainer will provide you with the recipes.
During this activity you will need to: · interpret standard recipes and food preparation lists · confirm food production requirements · calculate ingredient amounts · identify and select ingredients from stores according to quality, freshness and stock rotation requirements · select the type and size of equipment required · ensure that food preparation equipment is safely assembled, clean and ready for use · use equipment safely and hygienically · use equipment according to the manufacturer’s instructions · sort and assemble ingredients according to food production sequencing · weigh and measure wet and dry ingredients accurately · apply the correct cookery methods for the type/s of breads being produced · prepare dough to correct consistency and shape · select baking conditions appropriate to breads being produced · prepare any required fillings · cool breads · produce the required quantities · create portions according to the recipe/s · minimise waste to maximise profitability · make adjustments to dishes to ensure quality · use appropriate service-ware · evaluate dishes and adjust presentation · store dishes in appropriate environmental conditions · follow organisational policies and procedures · maintain a clean work area · dispose of or store surplus products · work safely, hygienically, sustainably and efficiently within commercial time constraints and deadlines. |
| Let it simmer |
| Reflect on the activity you just completed and think about:
· what you did well · what you could improve on · what you would do different next time. |
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the end of your course, you have a set of references that you can take with you into the workforce.