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Assignment question sample of SITHCCC041 - Produce cakes, pastries and breads

The sample SITHCCC041 focuses on the production of cakes, pastries, and breads in a commercial kitchen. Sample is about the following of standard recipes, adapt to customer needs, and maintain quality and presentation during service.
Q1. List the steps you would follow to prepare a basic yeast bread, highlighting the importance of each stage.
Mixing (develops dough), kneading (gluten structure), proofing (fermentation), baking (texture, crust). Each step ensures flavor and consistency.
Q2. Explain how you would adjust recipes for customers requiring gluten-free cakes.
Replace wheat flour with rice flour, almond flour, or gluten-free blends, while adding binding agents like xanthan gum.

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