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Sample Solution for SITHCCC041 - Produce cakes, pastries and breads

Complete the tables on the next page on the characteristics of classical and contemporary cakes.

  1. In your own words, describe the following characteristics of each classical and contemporary cake identified in Knowledge Assessment Question 2:
    1. Balance
    2. Colour
    3. Contrast
    4. Consistency
    5. Shape
    6. Taste
    7. Texture

Identify the moisture content for each classical and contemporary cake identified in Knowledge Assessment Question 2.

  1. 1
  2. 2

Cookery Assignment Sample

Q1:

Answer :

Classical Cakes

Sponge Cake

List here the classical cake identified in KAQ 2.
  • Balance

Light and sweet, pairs well with fruits or creams.
  • Colour

Pale golden, often dusted with powdered sugar.
  • Contrast

Soft cake contrasts nicely with toppings like cream or fruit.
  • Consistency

Fluffy and soft, holds its shape well.
  • Shape

Usually round, often layered for a pretty look.
  • Taste

Mildly sweet and versatile, works with many flavours.
  • Texture

Light and airy, feels soft in your mouth.
  • Moisture Content

Moderate, stays moist from eggs and other ingredients.
  • Chocolate cake

List here the classical cake identified in KAQ 2.
  • Balance

Rich and sweet, with a deep chocolate flavour.
  • Colour

Dark brown, sometimes nearly black.
  • Contrast

Smooth frosting contrasts with dense cake.
  • Consistency

Moist and dense, perfect for layers.
  • Shape

Commonly round or square.
  • Taste

Rich chocolate, sometimes with hints of vanilla or coffee.
  • Texture

Moist and slightly crumbly, very indulgent.
  • Moisture Content

High, often includes oil or buttermilk.
  • Fruit Cake

List here the classical cake identified in KAQ 2.
  • Balance

Sweet with a mix of tartness from dried fruits.
  • Colour

Deep red and brown from various fruits.
  • Contrast

Chewy fruits contrast with the dense cake.
  • Consistency

Dense and sturdy, good for storing.
  • Shape

Typically round or square, often decorated.
  • Taste

Sweet with warm spices like cinnamon.
  • Texture

Firm and moist, chewy from the fruits.
  • Moisture Content

Moderate to high, fruits add moisture.

Contemporary Cakes

Unicorn cake

List here the contemporary cake identified in KAQ 2.
  • Balance

Sweet and light, with a hint of tang.
  • Colour

Bright pastels like pink and blue.
  • Contrast

Colourful layers with smooth frosting.
  • Consistency

Light and fluffy layers.
  • Shape

Usually round, often decorated.
  • Taste

Sweet with vanilla and fruity flavours.
  • Texture

Soft and moist.
  • Moisture Content

Moderate, stays moist from butter.
  • Drip cake
    List here the contemporary cake identified in KAQ 2.
  • Balance

Rich flavours with sweet frosting.
  • Colour

Dark chocolate with colourful drips.
  • Contrast

Smooth frosting with glossy ganache.
  • Consistency

Dense and moist layers.
  • Shape

Usually round and layered.
  • Taste

Rich and chocolaty.
  • Texture

Soft with a smooth finish.
  • Moisture Content

High, ganache adds moisture.
  • Novelty cake

List here the contemporary cake identified in KAQ 2.
  • Balance

Sweet with fun flavours.
  • Colour

Bright and themed decorations.
  • Contrast

Different textures and colours.
  • Consistency

Can be dense or light.
  • Shape

Shaped like objects or characters.
  • Taste

Varied, often vanilla or chocolate.
  • Texture

Soft with smooth frosting.
  • Moisture Content

Moderate, fillings add moisture.