Additional scenario

You are working as a chef in charge at Feast of Flavour restaurant on Friday evening, and a group of four comes to the restaurant and places their orders with the wait staff. The wait staff has taken their orders and informed you that one dish is with special customer requests. The order includes the following details:

Recipe $1$ Madeira Cake

Recipe $2$ Genoise Sponge

Recipe $3$ Chocolate Swiss Roll

Recipe $4$ All in one sponge cake

A customer has requested Chocolate Swiss Roll that she wants to be Gluten Free$/$Nut Free$/$Soy Free

Your task

Purpose

For this task, students must prepare, produce, decorate, and present $4$ varied types of cakes for assessment. Students are to follow standard recipes for the dishes from the recipe booklet.

Role and participants

Chef

Assume that you are the chef in charge of Feast of Flavours and you are responsible for preparing the cakes and meeting the special customer request as per the order taken by the wait staff $($refer to the additional scenario$).$ You must modify the standard recipe and prepare the dish per the customer's dietary needs.

Wait staff

Your trainer will act as the wait staff and provide instructions for the customer order $($refer to additional scenario$).$ The wait staff will also mention the special customer details and provide complete details with the customer order. $($Trainer may refer to the recipe book for the special customer request order$)$

Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements

Tasks to be performed

Cakes to be Produced:

Recipe $1$ Madeira Cake

Recipe $2$ Genoise Sponge

Recipe $3$ Chocolate Swiss Roll

Recipe $4$ All in one sponge cake

While producing the cakes students are required to ensure to produce and decorate at least one of each of the following cakes or sponges:

Fat$-$based

Butter base

Oil base

Foam based:

Emulsified sponge

Egg based foam

Students are also required to ensure the use of the four different fillings and decorations from the list below at least once when producing the above four cakes or sponges $($at least once across production of the four cakes or sponges$)$:

Fillings:

Cream

Custard

Fresh fruit

Jams

Mousse

Nuts

Decorations:

Chocolate

Fresh, preserved, or crystallised fruits

Glazes and jellies

Icings

Sprinkled icing sugar

Whole or crushed nuts

Throughout this task, the following techniques, and conditions for producing for producing cake products must be included:

Confirming food production requirements from standard recipes.

Calculating ingredient amounts according to the standard recipe from the recipe book

Identifying, selecting, and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements.

Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use.

Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients, and creating portions according to recipe.

Weigh and measure wet and dry ingredients as per the recipe

Add fats and liquids to dry ingredients

Following standard recipes to select and use appropriate cookery methods for producing cakes and pastries and their sweet and savoury fillings to achieve desired product characteristics.

Preparing and using appropriate pre$-$bake finishes and decorations

Selecting correct baking conditions and temperatures to maintain the freshness of the product

Ensuring each cake in the batch is consistent in terms of size, shape, appearance and quality

Checking the dish's taste, texture and temperature and making food quality adjustments before serving.

Presenting dishes attractively on appropriate service ware using suitable fillings, icings and decorations, according to standard recipes.

Evaluating the presentation of the dish and adjusting the presentation before serving.

Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation.

Responding to $1$ special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs.

Storing prepared food items, surplus and reusable by$-$products in appropriate environmental conditions as per food safety guidelines.

Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations.

You will be required to complete and$/$or attach.

You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer$/$assessor$.$

Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines.

Template: Table of ingredients for recipe adjusted$($calculations$)$

$1$ Kg $=1000$ grams

$1$ Litre