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7. Present and store specialised cakes. 7.1.Use suitable service-ware to attractively present cakes according to organisational standards.
01 / 10 / 2021
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Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1.Confirm food production requirements from food preparation list and standard recipes.
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
2.1.Select type and size of equipment suitable to requirements.
2.2.Safely assemble and ensure cleanliness of equipment before use.
2.3.Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1.Sort and assemble ingredients according to food production sequencing.
3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.
3.3.Minimise waste to maximise profitability of cakes produced.
4. Cook specialised cakes.
4.1.Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics.
4.2.Make food quality adjustments within scope of responsibility.
4.3.Select baking conditions, required oven temperature and bake cakes.
4.4.Cool cakes in appropriate conditions to retain optimum freshness and product characteristics.
5. Fill specialised cakes.
5.1.Slice or layer cakes, and fill and assemble, according to standard recipe specifications.
5.2.Mask cakes to achieve even, straight and smooth surfaces.
6. Decorate specialised cakes.
6.1.Ice and decorate cakes, according to standard recipes, using designs suited to the product and occasion.
6.2.Apply icing to ensure a smooth and seamless finish.
6.3.Visually evaluate cakes and adjust presentation before displaying.
6.4.Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.
7. Present and store specialised cakes.
7.1.Use suitable service-ware to attractively present cakes according to organisational standards.
7.2.Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
7.3.Store cakes in appropriate environmental conditions.
7.4.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.