SITHPAT006 Produce Deserts Sample Assignment

SITHPAT006

Produce deserts

assessment a – multiple choice

Instructions

Each multiple-choice question has four responses.

You are to answer all questions.

1. What food production requirements should you confirm from food preparation lists and standard recipes?

Appropriate oven temperatures, decorations, stock control procedures and environmental conditions for storage.	☐
Instructions for maintaining and cleaning equipment, making food quality adjustments, and correctly storing the finished product (including internal date-coding procedures).	☐
Ways to change plated food to maximise eye appeal and be more practical for service and customer consumption.	☐
Deadlines, portion control, ingredients, equipment, procedure/methods, presentation, quantities to produce, special customer requests and dietary requirements.	ü

2. The sago pudding recipe you are following yields ten portions. You need to make 55 portions or 5.5 times the recipe. How much sugar should you add if the original recipe requires 150 grams?

620 grams.	☐
945 grams.	☐
825 grams.	ü
780 grams.	☐

3. What four things should you keep in mind when identifying and selecting ingredients for desserts?

Recipe, quality, freshness and stock rotation requirements.	ü
Cost, food production requirements, recipe and quality.	☐
Special customer requests, quantities to be produced, portion control & deadlines.	☐
How the ingredients look, feel, smell and taste.	☐

4. Which statement is true about selecting equipment?

When making cold desserts, you should always choose the largest mixing bowl to maximise the amount you can produce.	☐
You should always choose the correct type of mixer and bowl cutter when blending large quantities of ingredients to control consistency and quality.	☐
You should always select equipment that will make your job quicker and easier.	☐
You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results.	ü

5. What should you always do to prepare equipment before using it?

Use your common sense to figure out how to assemble the equipment, without troubling busy colleagues or your supervisor.	☐
Safely assemble it according to manufacturer’s instructions and make sure it’s clean.	ü
Place equipment in a safe location on a stable surface and add ingredients carefully.	☐
Wash it using water at least 67 °C to kill bacteria and remove chemical residue.	☐

6. Which practice best demonstrates safe and hygienic use of equipment?

Clean & sanitise equipment before use according to manufacturer’s instructions.	ü
Never use equipment with dirty, sharp or rotating blades.	☐
Do not attempt to clean equipment that has sharp blades.	☐
Clean all equipment with a caustic cleaner to remove any food particles.	☐

7. How should you sort and assemble your ingredients in preparation for cooking?

According to the recipe and food production sequencing.	ü
According to the ordered steps given in the recipe.	☐
According to your supervisor’s instructions.	☐
According to which mise en place tasks you’re most competent at completing.	☐

8. How do you ensure you use correct amounts of wet and dry ingredients when making desserts?

You weigh and measure wet and dry ingredients according to the recipe and get a colleague to double-check them before you put them in.	☐
You measure liquid ingredients by weight and dry ingredients by volume using accurate measuring jugs, spoons and scales.	☐
You measure ingredients using accurate measuring jugs, spoons and scales.	ü
You use your intuitive sense of the right amounts of ingredients needed. Most chefs develop this with practice over time.	☐

9. How can you minimise waste and maximise profitability of desserts produced?

Follow recipes exactly so you don’t end up with any leftovers.	☐
Follow the waste management hierarchy.	☐
Measure ingredients accurately and follow correct storage and stock rotation procedures.	ü
Follow the instructions of your supervisor and more experienced colleagues.	☐

10. Which of the following desserts is produced using the cookery methods shallow frying and stewing?

Pancakes topped with apple and cinnamon.	ü
Fried apple fritters and ice-cream.	☐
Apple crumble.	☐
Apple pie.	☐

11. Which desserts are produced by baking?

Sorbet, chocolate mousse, summer pudding.	☐
Crème caramel, orange bavarois, apple pie.	☐
Meringue, summer pudding, baked egg custard.	☐
Sticky date pudding, apricot pie, meringue.	ü

12. Following special recipes helps you produce dishes for whom?

People you can see should be more health-conscious.	☐
Regular customers who have specific ways they like their food cooked.	☐
Customers with special dietary requirements.	ü
People who are a ‘captive audience’.	☐

13. Your customer with coeliac condition has requested you cook them a dish that meets their dietary requirements. What ingredient must you exclude?

Meat.	☐
Dairy products.	☐
Gluten.	ü
Preservatives.	☐

14. What is the name for a sauce that can be used cold or warm and is made from milk, sugar, vanilla, any other suitable flavouring and thickened with egg yolks?

Coulis.	☐
Crème anglaise.	ü
Cream sauce.	☐
Crème pâtissière.	☐

15. What consistency should a dessert sauce be?

Dessert sauce must be thick enough to completely coat the food it is served with	☐
Dessert sauce may have the same thin consistency as water as long as it is highly flavoured.	☐
Dessert sauce may be whatever consistency you desire.	☐
At the very least, a dessert sauce needs to be thick enough to lightly stick to the food it is served with.	ü

16. What is the most suitable thickening agent for a sweet-sauce when a transparent clear finish is required?

Arrowroot.	ü
Agar agar.	☐
Cornflour.	☐
Wheat flour.	☐

17. What quality adjustments might you need to make to a dish?

You need to check whether the dish is too salty, bitter, sweet or sour and adjust the flavour to meet customer standards.	☐
Following the standard recipe properly ensures you shouldn’t need to make any adjustments at this stage.	☐
Always assess and adjust the texture, freshness, nutritional value, appearance and taste.	☐
You may need to adjust appearance, taste, texture, consistency or temperature.	ü

18. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?

Place leftover pineapple in a clean, airtight, food-grade container and store in the refrigerator for future cooking activities.	ü
Seal the tin with aluminium foil and store in the refrigerator for future cooking activities.	☐
Throw out the leftover pineapple as it is acidic and will quickly become tainted by reacting to the storage container.	☐
Place leftover pineapple in a clean food-grade container and store in the dry store with the other canned goods.	☐

19. Which of the following is a general portion guide for the service of desserts?

225 grams main item, 50 ml sauce and 10 grams of garnish.	☐
175 grams main item, 65 ml sauce and 40 grams of garnish.	☐
100 grams main item, 100 ml sauce and 25 grams of garnish.	☐
150 grams main item, 50 ml sauce and 10 grams of garnish.	ü

20. Why is it important to follow the establishment’s portioning guidelines?

To control customers’ calorie intake.	☐
To maximise yield and profitability.	ü
To make sure the portion size is appropriate for the plate/bowl size.	☐
To ensure customers get good value for money.	☐

21. Dessert accompaniments are often selected to contrast with the main item. What contrast is highlighted in the following menu item?

Smooth honey ice cream served in a crispy baked meringue nest.

Texture.	ü
Colour.	☐
Flavour.	☐
Temperature.	☐

22. Select the garnishes and decorations that best complement a rosewater bavarois?

Grated chocolate and a quenelle of lemon yoghurt.	ü
Compote of apricots and a sprig of mint.	☐
Rose petals, rosette of cream and delicate chocolate filigree.	☐
Chocolate cigar, candied orange peel and star anise.	☐

23. How should you present your final dish?

Plate the dessert and any accompaniments and garnishes attractively and appropriate to the occasion and dessert item.	ü
Use your artistic flair to present desserts that show your unique and personal culinary style, reflecting current industry fashions and trends.	☐
Use simple decorations and garnishes to ensure you minimise waste and maximise profitability for the establishment.	☐
Plate the dessert, and any accompaniments and garnishes, according to the availability of seasonal ingredients.	☐

24. What should you consider when plating and decorating desserts?

Visual appeal: do the plate and lavish decorations increase visual appeal and entice other customers to purchase the dessert?	☐
Security: are all sauces and garnishes located securely so they will not move during service and spoil the visual presentation?	☐
Practicality: Can waiter carry & serve safely & can customer eat dish easily?	ü
Standards: does the taste, texture and visual appeal of the dessert meet the requirements of organisational plating and presentation standards?	☐

25. What’s the last thing you should do before you display or serve your desserts?

Check that they don’t contain ingredients that could cause an allergic reaction.	☐
Temperature of service ware so it stays piping hot.	☐
Check for correct taste and make adjustments if necessary.	☐
Visually evaluate them and adjust presentation accordingly.	ü

26. You have displayed a number of desserts on a buffet table. What must you remember to check before finalising your display?

Check quantities to ensure you have enough of each dessert.	☐
Check position of the buffet to ensure it is in the best location for customer access.	☐
Check for serviceware chips and cracks.	☐
Check that the appropriate sauces and garnishes are served with each dessert.	ü

27. You should store desserts and re-usable by-products in appropriate environmental conditions. What does this mean?

Using airtight containers to store desserts and leftovers in the refrigerator.	☐
Using the right packaging and containers at the correct temperature, humidity, light and ventilation.	ü
Storing all desserts and re-usable by-products for a maximum of three to four days depending on whether or not the dessert has been frozen.	☐
Using a food-grade surface thermometer to test that the storage temperature is accurate and appropriate for the food type.	☐

28. Which dessert item should be stored in an airtight container and placed in a dark cool place away from direct sunlight and the heat of the kitchen.

Brandy snap baskets.	ü
Fruit flans.	☐
Chocolate and other flavoured mousses.	☐
Frozen soufflés.	☐

29. You are finishing your shift and it’s time to clean your work area. Today you have been preparing fruit salads. What are some of the cleaning tasks you are responsible for completing?

Clean large equipment, such as ovens and steamers.	☐
Clean large mechanical equipment, such as the peeler, planetary mixer and processor.	☐
Clean and sanitise benches, chopping boards and utensils.	ü
Clean and sanitise serviceware, utensils and other small equipment.	☐

30. What information should be placed on any surplus food before it is stored at the end of a service period?

The name of the dish in the container.	☐
A list of ingredients in the dish to ensure it is not given to allergy suffers.	☐
A date label showing when the ingredients or dish were prepared and stored.	ü
The recipe name, person who prepared the dish, when it was stored and a best-before date.	☐

Assessment B – Short answer

InstructionS:

You are to answer all questions.

Read each question carefully. Ensure you have provided all required information.

SECTION 1: Select ingredients

Q1: You’re preparing to cook a hot dessert. How do you work out what you need to make the dessert and how much to use of each ingredient?

Check the standard recipes.

Satisfactory ☐ Unsatisfactory ☐

Q2: List five food production requirements you need to confirm prior to producing desserts.

1. Deadlines: How long does it take to prepare, cook or complete?

2. Portion control: What size servings for breakfast, lunch, dinner?

3. Ingredients and equipment: What do you need? How much of each ingredient? Do you have everything?

4. Special customer requests: What does the customer want?

5. Quantities to be produced: How much does the recipe yield? How much do your customers need?

Satisfactory ☐ Unsatisfactory ☐

Q3: You’re making 40 servings of baked egg custard. The following recipe yields five portions. Calculate how much of each ingredient you need to make 40 servings.

Re-write the list of ingredients and new quantities.

Milk 500 ml	4000 ml
Eggs 4	32
Caster sugar 60 g	480 g

Satisfactory ☐ Unsatisfactory ☐

Q4: List four things you should look for when assessing the quality of your ingredients.

1. Look

2. Smell

3. Taste

4. Texture

Satisfactory ☐ Unsatisfactory ☐

Q5: List three types of sweeteners you can use as an alternative to sugar when making desserts.

1. Aspartame 951 such as Equal.

2. Sucralose 955 such as Splenda.

3. Saccharin 954 such as Sweetex.

Satisfactory ☐ Unsatisfactory ☐

Q6: List three gluten-free alternatives you can use for gluten-intolerant customers.

1. White rice flour

2. Brown rice flour

3. Soy flour

Satisfactory ☐ Unsatisfactory ☐

Q7: You should use the FIFO method of stock rotation whenever you select ingredients from stores or put re-usable by-products into storage. Define and explain FIFO.

FIFO means First In, First Out. This means always check use-by or best-before dates. Never use any products which is past this date.

Satisfactory ☐ Unsatisfactory ☐

SECTION 2: Portion and prepare ingredients

Q8: Select the correct type of equipment (including any attachments required) for the following tasks.

Measure the density of sugar	Saccharometer
Churn liquid into sorbet	Ice cream machines, whisk
Dust cakes and pastries	Fine icing sugar sieves
Fold ingredients	Spatulas
Fill èclairs	Piping bag and nozzles
Handbeat mousse	Whisks
Sauce pudding	Fine and heavy gauge strainers, whisk
Caramelise sugar on top of crème brûlèe	Blow torch

Satisfactory ☐ Unsatisfactory ☐

Q9: Select the correct type and size of mould, ring or tin for the following desserts.

Bavarois-based dessert	Cake tins
Muffins	Press trays
Individual serves of tiramisu	Individual rings
Baked egg custard	Ramekins
Flan base	Flan rings

Satisfactory ☐ Unsatisfactory ☐

Q10: List three things you should check for while assembling and disassembling equipment to ensure it’s safe to use.

1. Before using food processors, mixers (or any other electrical /mechanical equipment) assemble them correctly according to manufacturer’s instructions.

2. After you’ve finished using the equipment, turn it off and unplug it before disassembling and washing.

3. While assembling and disassembling equipment, check for cracks, frayed cords, faults, and incorrectly fitted blades or components which might make it unsafe. If something doesn’t look right, ask someone to check it for you.

Satisfactory ☐ Unsatisfactory ☐

Q11: Identify four safe operational practices to follow when assembling and disassembling a food processor or other electrical equipment.

1. Read manufacturer’s instructions and product manuals.

2. Ask your colleagues or supervisor for guidance, support, feedback and advice.

3. Attend workshops or training sessions.

4. Ask a more experienced person to demonstrate.

Satisfactory ☐ Unsatisfactory ☐

Q12: Identify three visible signs of uncleanliness you should check for when assembling equipment.

1. Pieces of packaging

2. Sponges

3. Chemical residue

Satisfactory ☐ Unsatisfactory ☐

Q13: Explain five techniques you can employ to safely handle and use hot trays and pots.

1. Use tongs or spatulas to remove hot baked goods from trays.

2. Face all long handles of saucepans inwards.

3. Use a ladle to remove sauces from the pot rather than pouring directly from it.

4. Use cloth gloves /mitts or dry tea towels to touch hot tools and equipment.

5. Don’t use wet cloths or rubber /latex gloves to touch hot tools and equipment or take things out of the oven.

Satisfactory ☐ Unsatisfactory ☐

SECTION 3: Produce deserts

Q14: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?

1. Assemble ingredients.

2. Complete basic pre-preparation tasks: peel fruit, grate chocolate, whip cream.

3. Weigh or measure ingredients as specified in the standard recipe.

4. Portion ingredients if necessary: for example, you need to portion 80g of butter into three portions. One portion is needed for the start of the preparation sequence and the other two portions towards the end.

5. Sort ingredients into the sequence you’ll need them or group together if needed at the same time.

Satisfactory ☐ Unsatisfactory ☐

Q15: List four ways you can manage your own speed, timing and productivity to produce desserts within commercial timeframes.

1. Read the recipe closely.

2. Prioritise and schedule your tasks.

3. Avoid distraction. Concentrate on the job at hand.

4. Ask for help if you’re struggling to meet deadlines.

Satisfactory ☐ Unsatisfactory ☐

Q16: How would you weigh and measure the following ingredients?

Ø 250 g flour

Ø 1 tbsp jam

Ø 250 ml water

Ø 6 strawberries

Flour	Use measuring spoons and scales.
Jam	Use measuring spoons and scales.
Water	Use measuring jugs.
Strawberries	Count down the quantity.

Satisfactory ☐ Unsatisfactory ☐

Q17: List five examples of mise en place tasks that relate to making desserts.

1. Crushing nuts

2. Slicing, dicing, stewing fruit

3. Zesting citrus fruit

4. Grating chocolate

5. Whisking, whipping eggs or cream

Satisfactory ☐ Unsatisfactory ☐

Q18: List four pieces of information you might find on stock date codes and rotation labels.

1. Use-by date

2. Best-before date

3. The contents

4. Storage conditions

Satisfactory ☐ Unsatisfactory ☐

Q19: How does using good stock rotation practices minimise waste?

-Follow correct storage procedures.

-Follow correct stock rotation procedures.

Satisfactory ☐ Unsatisfactory ☐

Q20: You have three eggs that have been removed from their shell left over from preparing a batch of crème caramels. With waste minimisation being your key priority, what should you do with them?

Store them in an airtight, non-porous, sealed container in the refrigerator for a maximum of two days.

Satisfactory ☐ Unsatisfactory ☐

Q21: List six base ingredients commonly used to produce desserts.

1. Eggs

2. Milk

3. Butter

4. Flour

5. Cream

6. Sugar

Satisfactory ☐ Unsatisfactory ☐

SECTION 4: Produce deserts ans sauces

Q22: What preparation or cookery method would you use to make the following desserts?

Ø Pineapple fritter

Ø Crème brûlée

Ø Fruit pudding

Pineapple fritter	Deep-frying
Crème brûlée	Mix cream or milk with eggs, sugar and other flavourings.
Fruit pudding	Steaming, poaching, boiling, baking in a water bath pour the mixture into individual or multi-serve moulds. Then, bake it.

Satisfactory ☐ Unsatisfactory ☐

Q23: Describe the characteristics of the following contemporary and classical desserts.

Flan/tart	These are large open pies with a pastry base and fluted pastry border. You can blind bake the pastry and fill it with cold ingredients to make fruit flan. Alternatively, you can bake the pastry already filled to create a chocolate, hazelnut, or custard tart.
Bombes	Bombes are different flavoured ice creams and sorbets or a mixture of the two, that have been frozen in two or more layers in a multi-serve bomb-shaped mould. Examples of ice bombes are the Italian cassata (layers of ice cream, whipped cream, glazed fruit, almonds, and liqueurs) or the French bombe Alaska (layers of sponge, fruit, ice cream and liqueur which are coated in glazed meringue.)
Bavarois	You make Bavarois from flavoured custard (crème anglaise) and whipped cream. Set it in a mould with gelatine. Then turn it out and serve it cold.

Satisfactory ☐ Unsatisfactory ☐

Q24: A soufflé should be light and spongy. How do you achieve these desired characteristics?

You need to fold stiffly beaten egg whites into the soufflé mixture just prior to baking.

Satisfactory ☐ Unsatisfactory ☐

Q25: Give a brief explanation of the following cookery techniques.

Flambé	To ignite cooking liquid to burn off alcohol.
Fold	To gently combine delicate ingredients together without letting incorporated air escape. This is usually done with a gentle flicking action using a wooden spoon or a whisk.
Reduce	Allow a liquid to simmer away and evaporate to half its volume to intensify flavours and consistency.
Chemise	To line or coat a mould or coat an item with jelly or jam.

Satisfactory ☐ Unsatisfactory ☐

Q26: What is the difference between chilling and freezing when producing desserts? Give one example of each method.

Chilling means making something colder, without turning it into a solid.

Freezing means making something so cold that it change from a liquid to a soild.

Satisfactory ☐ Unsatisfactory ☐

Q27: What is the correct temperature for poaching?

Poaching is the transfer of heat to food that is completely immersed in liquid at 93 to 95℃.

Satisfactory ☐ Unsatisfactory ☐

Q28: Define the term ‘food allergy’.

Food allergy means there is an allergic reaction while you consume some food. Allergic reaction is when the immune system over-reacts to a normally harmless substance (usually venom, drugs or food).

Satisfactory ☐ Unsatisfactory ☐

Q29: Define the term ‘food intolerance’.

Food intolerance /sensitivity is difficulty digesting something (usually milk or gluten). It doesn’t involve a histamine response.

Satisfactory ☐ Unsatisfactory ☐

Q30: List six ingredients you should avoid when preparing desserts for a customer on a gluten-free diet.

1. Wheat

2. Barley

3. Rye

4. Oats

5. Rice

6. Flour

Satisfactory ☐ Unsatisfactory ☐

Q31: Explain the difference between a vegan and a lacto-ovo vegetarian.

-Vegan don’t eat animal flesh or any kind. This includes fish, shellfish, chicken, duck, etc. They also don’t eat any products which come from animals (eggs, Caviar, milk, butter, cheese, yogurt, etc)

-A Lacto-ovo vegetarian is a vegetarian who does not eat meat, but does consume some animal products such as eggs and dairy.

Satisfactory ☐ Unsatisfactory ☐

Q32: List two sugar-free alternatives you can use to make desserts for customers who are on a sugar-free diet?

1. Aspartame 951

2. Saccharin 954

Satisfactory ☐ Unsatisfactory ☐

Q33: What are the consequences of ignoring customers’ dietary requirements?

Failure to heed medical advice can lead to health consequences for your customer and in some cases legal consequences for you. Failure to address special customer requirements could result in civil or criminal action against you and /or your employer.

Satisfactory ☐ Unsatisfactory ☐

Q34: What is crème anglaise and how do you make it?

Crème anglaise, or vanilla custard sauce, is made from milk flavoured with sugar and vanilla and thickened with egg yolks. Crème anglaise is the base used in desserts such as bavarois, cold soufflé and ice cream. It’s also one of the most versatile sweet sauces because you can use it warm or cold, plain, or flavoured with a wide variety of ingredients.

Satisfactory ☐ Unsatisfactory ☐

Q35: What are the five most common sauce types served with desserts?

1. Custard and cremes

2. Flavoured butters and creams

3. Chocolate-based sauce

4. Fruit purees, coulis and sauces

5. Syrups

Satisfactory ☐ Unsatisfactory ☐

Q36: What two methods can you use to thicken a hot or cold sauce to achieve the desired consistency?

1. Reduce the liquid by gently simmering to evaporate some of the water content.

2. Add a thickening agent to the liquid.

Satisfactory ☐ Unsatisfactory ☐

Q37: List five suitable ingredients for thickening sweet sauces.

1. Eggs and egg yolks

2. Flour: wheat, gluten-free and yeast-free

3. Cornflour, arrowroot, potato starch

4. Modified starch

5. Cream

Satisfactory ☐ Unsatisfactory ☐

Q38: What is the main difference between cornflour and arrowroot used as a thickening agent for sweet sauces?

The main difference between cornflour and arrowroot or potato starch is the appearance of the finished sauce.

-Clear liquids that are thickened cornflour become opaque or cloudy.

-Liquids thickened with arrowroot or potato starch remain transparent and clear.

Satisfactory ☐ Unsatisfactory ☐

Q39: List the four quality checks you should complete during preparation and cooking of all dishes.

1. Taste

2. Texture

3. Appearance

4. Temperature

Satisfactory ☐ Unsatisfactory ☐

Q40: What should you do if the dish you’re preparing does not meet quality requirements for taste or texture?

Make a new one. Follow standard recipes to ensure your dish meets quality standards.

Satisfactory ☐ Unsatisfactory ☐

Q41: Your stewed fruit has gone soggy and broken apart. What did you do wrong and how can you prevent this happening in the future?

I’ve overcooked them. Shorten the cooking time in future.

Satisfactory ☐ Unsatisfactory ☐

Q42: Beading occurs on your cooked meringue. What did you do wrong, and how can you prevent this happening in the future?

I’ve overcooked the meringue. Use a higher temperature with a shorter baking time.

Satisfactory ☐ Unsatisfactory ☐

Q43: You must correctly store re-usable products to minimise waste, ensure food safety and optimise shelf life. Describe how to store the following products for future cooking activities.

Cream cheese	Refrigerated storage
Uncooked pastry	Non-refrigerated storage

Satisfactory ☐ Unsatisfactory ☐

SECTION 5: Portion, present and store desserts

Q44: Give three reasons why it’s important to serve correct portion sizes.

1. Portioning desserts is all about maximizing the yield and profitability of food production.

2. Portions sizes are also determined by how filling they are.

3. Correct portion sizes make perfect texture and taste.

Satisfactory ☐ Unsatisfactory ☐

Q45: List three factors that can affect the portion size of desserts.

1. The type of catering establishment

2. Service time

3. Number of Assignments served

Satisfactory ☐ Unsatisfactory ☐

Q46: What is the most accurate way to obtain ten equal portions from a baked cheesecake?

When the time comes to cut the cake, cut cleanly with a sharp thin-bladed knife and make all portions the same size. For cleaner cuts, heat the knife in a bowl or jug of hot water and then wipe dry before making the first cut. Repeat this process for each subsequent cut to make sure that the knife remains hot and clean for each new cut.

Satisfactory ☐ Unsatisfactory ☐

Q47: What must you consider when choosing accompaniments for your desserts?

Temperature, flavour, texture, colour.

Satisfactory ☐ Unsatisfactory ☐

Q48: You have prepared a hot chocolate pudding with a rich chocolate sauce. What accompaniment could you serve to enhance the taste and provide a contrast in temperature?

Ice cream.

Satisfactory ☐ Unsatisfactory ☐

Q49: List three qualities to consider when choosing suitable garnishes and decorations.

1. Colour

2. Flavor

3. Texture

Satisfactory ☐ Unsatisfactory ☐

Q50: Describe two ways you can use sugar to decorate or garnish a dessert.

1. Use sugar boiled to the caramel stage to make spun sugar for veiling bavarois, crème caramel or profiteroles. You can also pour boiling caramel onto an oiled marble slab. Spread it thin to cool and set. Then, break it like glass into odd-shaped shards.

2. You can sift icing sugar over the top of an uncoated cake or sponge for a simple, attractive decoration. This technique is called dredging or dusting.

Satisfactory ☐ Unsatisfactory ☐

Q51: Explain the contemporary term ‘feathering’ and how it relates to plating and decorating desserts.

Feathering is the process of artistically piping lines, swirls or dots of a contrasting coiloured sauce into a pool of sauce and then dragging the tip of a knife, toothpick or skewer through the piped sauce to make interesting patterns.

Satisfactory ☐ Unsatisfactory ☐

Q52: Your manager tells you to consider practicality of service and customer consumption when plating desserts. List four questions you can ask yourself to ensure you meet these presentation requirements.

1. Can the waiter easily and safely carry the serviceware and food contained on it?

2. Is there too much food on the platter?

3. Can the customer easily consume the item in the format presented?

4. Is the serviceware appropriate and the food accessible?

Satisfactory ☐ Unsatisfactory ☐

Q53: What adjustments to presentation should you make in the following situations?

Incorrect sauce has been placed on the plate.	Check the SRC and change if necessary.
Sauce has dripped on the edge of the plate.	Carefully wipe clean with a clean, lint-free cloth. Replate if necessary.
The dish does not look visually appealing.	Adjust the ingredients if necessary. Add more colour if necessary. Add more colour if necessary with a bright garnish. Contrast textures by changing the garnish if required.
Food is piled dangerously high on the plate and may spill when carried.	Reconsider how you want to present the food so it’s safer and more secure for staff and customers.

Satisfactory ☐ Unsatisfactory ☐

Q54: List five requirements to correctly and safely display desserts, optimise shelf life, ensure food safety and retain optimum freshness.

1. Keep external and internal surfaces clean.

2. Display unfilled pastries at room temperature.

3. Enclose the product in dome displays at all time.

4. Keep the desserts in the display neat and clean at all times.

5. Check the temperature of the display cabinet on a regular basis.

Satisfactory ☐ Unsatisfactory ☐

Q55: You must store desserts and their re-usable by-products in environmental conditions that optimise shelf life, ensure food safety and retain optimum freshness/product characteristics.

Describe these environmental conditions.

The appropriate environmental condition means using the right packaging and containers in a space with the correct temperature, humidity, light, and ventilation.

Satisfactory ☐ Unsatisfactory ☐

Q56: You’ve made six litres of persimmon sorbet. Describe how you will store the sorbet until it’s required for service.

Store frozen desserts such as ice cream sorbet granita, parfaits and iced soufflé at 18℃ or below.

When placing desserts in the freezer, wrap them well with plastic film wrap or store them in airtight containers to prevent damage from freezer burn.

Keep track of what you have in the freezer by clearly labelling the packaging with the date frozen, desserts type and flavour.

Frozen desserts stored this way should remain safe for up to four months.

Satisfactory ☐ Unsatisfactory ☐

Q57: You’ve made a pavlova base in preparation for a function to be held the next day. How should you store the pavlova?

Unfilled pavlova don’t require refrigeration. Store that in the tin they were made in, and wrap with plastic film to prevent airborne dust and drying. Then, move them to a cool dark place away from the heat of the kitchen, such as the dry goods store.

Satisfactory ☐ Unsatisfactory ☐

Q58: What are three common tasks you complete when cleaning your work area at the end of service?

1. Clean utensils and tools.

2. Clean all the benches.

3. Clean baking sheets, cake tins, moulds

Satisfactory ☐ Unsatisfactory ☐

Q59: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?

Make a list of tasks you need to complete (including cleaning up as you go).

Prioritise and schedule your tasks.

Do other tasks while items baking, resting or boiling.

Satisfactory ☐ Unsatisfactory ☐

Assessment C - project

Instructions (for assessments not embedded within the LMS)

· The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

· Name the file using the assessment task number and then save your file.

· Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

· On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of cakes and sponges.

You are required to do the following.

Complete Tasks 1 and 2.
Read the recipes and answer the questions.

Task 1: Production requirements

• Use the recipe provided or one supplied by your assessor

• Respond to all questions.

Chocolate soufflé Yield: 5 portions

Ingredients Quantity

Butter (1) 20 g

Caster sugar (1) 20 g

Milk 125 ml

Chocolate, grated 45 g

Vanilla essence trace

Flour 40 g

Butter (2) 50 g

Caster sugar (2) 40 g

Egg yolks, beaten 4

Egg whites 5

Caster sugar (3) 35 g

Icing sugar as required to dredge

Step Method

1 Grease five ceramic soufflé moulds with butter (1) and coat with sugar (1) and set aside.

2 Place the milk, grated chocolate and vanilla essence into a pan and bring to the boil.

3 Sift the flour. Cream the butter (2) and sugar (2) until white and fluffy. Mix in the sifted flour to form a smooth paste.

4 Slowly add the boiled chocolate milk to the butter, sugar and flour mixture, while whisking vigorously.

5 Pour the mixture into a clean pan and stir with a wooden spoon until the mixture comes to the boil, and then for a further 2 to 3 minutes. Remove from the heat and allow to cool slightly.

6 Add the beaten egg yolks and beat into the mixture well.

7 Place the egg whites and a quarter of the sugar (3) into a clean bowl and whisk to a stiff peak. Gradually add the remainder of the sugar.

8 Add a quarter of the meringue to the mixture and mix in well.

9 Gently fold in the remainder of the meringue, taking care to retain as much of the trapped air as possible.

10 Carefully distribute the mixture into the prepared soufflé dishes and bake in a conventional oven at 210 °C for approximately 20 to 25 minutes.

11 When the soufflés are ready, dredge the surface with icing sugar, place them on doily-covered plates and serve immediately before the trapped hot air escapes, causing the soufflé to sink.

Note: If soufflés are cooked in a convection oven with a fan, they’ll rise unevenly and most of the air will blow out.

Q1: What is the recipe yield?

5 portions.

Satisfactory ☐ Unsatisfactory ☐

Q2: You need to triple the recipe for a large party of people. Calculate the amounts needed for the following ingredients.

Butter	60 g
Milk	375 ml
Chocolate	135 g
Caster sugar	60 g
Flour	120 g

Satisfactory ☐ Unsatisfactory ☐

Q3: What are two signs of spoilage you can look for when selecting flour for desserts?

- Look for impurities in dry ingredients: evidence of insect invasion, dirt, other ingredients that have inadvertently fallen in, pieces of packaging.

- Large lumps in dry gods like flour and sugar generally indicate moisture in present in the storage container.

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Q4: What information is contained on use-by and best-before labels on food packaging?

A ‘use-by’ date indicates when the customer must consume the product by, or risk potential illness.

A ‘best-before’ date is an indication of quality rather than a food safety standard.

Satisfactory ☐ Unsatisfactory ☐

Q5: List the equipment required to prepare and present this soufflé. Include size or dimensions if appropriate.

ceramic moulds, pan, oven.

Satisfactory ☐ Unsatisfactory ☐

Q6: You are about to start measuring your wet ingredients. What should you check before you start to use the measuring equipment?

Cleanliness of the measuring equipment.

Satisfactory ☐ Unsatisfactory ☐

Q7: What are two safety tips to keep in mind when working with hot soufflé moulds?

1. Use cloth gloves/ mitts or dry tea towels to touch hot tools and equipment.

2. Don’t use wet cloths or rubber/ latex gloves to touch hot tools and equipment or take things out of the oven.

Satisfactory ☐ Unsatisfactory ☐

Q8: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.

Grate chocolate. Beat the egg yolks. Measure the ingredients. Grease the ceramic moulds. Sift the flour.

Satisfactory ☐ Unsatisfactory ☐

Q9: What preparation and cookery methods are required?

Baking.

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Q10: What is the purpose of ‘whisking vigorously’ when making this recipe?

Whisking vigorously can evenly mix the mixture well.

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Q11: Why must you sift the flour before using it?

Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients. When flour is sifted with other dry ingredients, such as cocoa powder, this helps to combine them evenly before they are mixed with other ingredients.

Satisfactory ☐ Unsatisfactory ☐

Q12: Folding is used to combine ingredients. Explain how this is done.

To gently combine delicate ingredients together without letting incorporated air escape. This is usually done with a gentle flicking action using a wooden spoon or a whisk.

Satisfactory ☐ Unsatisfactory ☐

Q13: What is the appropriate cooking time and temperature for this dessert?

Bake in a conventional oven at 210℃ for approximately 20-25 mins.

Satisfactory ☐ Unsatisfactory ☐

Q14: You have an egg white left over. How do you store it for later use?

Put it in a clean container, seal it and label it with the use-by date. Store it in the refrigerator.

Satisfactory ☐ Unsatisfactory ☐

Q15: What type of serviceware would you present this dish on when serving an individual serve? Base your response on the serviceware available in your workplace or training environment.

Ceramic soufflé moulds/ dush.

Satisfactory ☐ Unsatisfactory ☐

Q16: State two appropriate accompaniments for this dessert and say why you chose them.

1. Ice cream. It’s a good contrast for hot desserts with ice cream.

2. Icing sugar. It’s good for the colour compare.

Satisfactory ☐ Unsatisfactory ☐

Q17: Describe how to plate the dessert with artistic flair.

Sprinkle sifted icing sugar on top with artistic flair.

Satisfactory ☐ Unsatisfactory ☐

Q18: What should you keep in mind when plating and decorating this dessert so it’s practical for service and fit for consumption?

Temperature and colour contrast.

Satisfactory ☐ Unsatisfactory ☐

Q19: What are you evaluating when you visually assess this dish?

Check the colour, balance and contrast.

Does it look fresh and inviting?

Satisfactory ☐ Unsatisfactory ☐

Task 2:

• Use the recipe provided or one supplied by your assessor

• Respond to all questions.

crème anglaise (english custard) Yield: 1 l

Ingredients Quantity

Milk 1 L

Vanilla essence 2 ml

Sugar 100 g

Egg yolks 10

Step Method

1 Place the milk and vanilla essence into a clean pan. Bring to the boil.

2 Mix the egg yolks and sugar together in a bowl.

3 Add about 100 ml of boiling milk to the bowl. Quickly whisk together.

4 Slowly add the rest of the milk. Stir thoroughly with a wooden spoon.

5 Place the milk, egg and sugar mixture into a clean pan. Heat gently, stirring with a wooden spoon until the sauce thickens enough to coat the back of a spoon (or at 85 °C). Do not allow the sauce to boil or it will curdle and separate.

6 Remove from the stove and continue to stir until the sauce cools slightly.

7 Pass the sauce through a fine strainer for use warm or chilled.

Note: This sauce is suitable for most sweet puddings, pies and desserts. You can flavour it with puréed fruit, liqueurs, chocolate or coffee.

Q1: What is the recipe yield?

1 Litre.

Satisfactory ☐ Unsatisfactory ☐

Q2: You need to triple the recipe for a large party of people. Calculate the amounts needed for the following ingredients.

Milk	3 L
Vanilla Essence	6 ml
Sugar	300 g
Egg yolks	30

Satisfactory ☐ Unsatisfactory ☐

Q3: What are two quality indicators you should look for when selecting the eggs?

1. Look - Make sure eggs aren’t cracked.

2. Smell - Do the eggs smell ‘off’?

Satisfactory ☐ Unsatisfactory ☐

Q4: List the equipment required to prepare and present the custard. Include size or dimensions if appropriate.

Measuring equipment. 2 Clean pan. A bowl. A whisk. A wooden spoon. A fine strainer.

Satisfactory ☐ Unsatisfactory ☐

Q5: Describe how you can sequence your mise en place and preparation tasks to meet deadlines

Measuring the ingredients. Beat the egg yolks. Prepare all the equipment.

Satisfactory ☐ Unsatisfactory ☐

Q6: What is the purpose of ‘stirring with a wooden spoon’ when making this recipe?

To mix the milk and mixture well.

Satisfactory ☐ Unsatisfactory ☐

Q7: What is the appropriate cooking temperature for this dessert?

85℃

Satisfactory ☐ Unsatisfactory ☐

Q8: How do you know when the custard is the correct consistency?

Stirring with a wooden spoon until the sauce thickens enough to coat the back of a spoon ( or at 85℃).

Satisfactory ☐ Unsatisfactory ☐

Q9: The custard is too thin. What are two appropriate thickening agents you can use to adjust it?

Egg yolks and flour.

Satisfactory ☐ Unsatisfactory ☐

Q10: The custard is too thick. How can you thin it out?

Add the milk.

Satisfactory ☐ Unsatisfactory ☐

Q11: How would you portion custard when using it as a sauce to finish a pudding?

Carefully pour or spoon the custard to finish the pudding.

Satisfactory ☐ Unsatisfactory ☐

Q12: What portion size would you use when serving custard as a main dessert?

Use a sauciere when serving the sauce as an accompaniment.

Serving sauces on the side also gives the customer control over how much sauce they consume with their dessert.

Satisfactory ☐ Unsatisfactory ☐

Q13: How do you present one litre of crème anglaise when displaying it in a hot buffet to accompany apple pie and a baked pudding?

Serving sauces on the side also gives the customer control over how much sauce they consume with their dessert.

Satisfactory ☐ Unsatisfactory ☐

Q14: You have egg whites left over. What can you do with them?

Store them in an airtight, non-porous, sealed container in the refrigerator for a maximum of two days.

Satisfactory ☐ Unsatisfactory ☐

Q15: State two appropriate accompaniments for this dessert and say why you chose them.

1. Bavorois. It made with the crème anglaise and whipped cream.

2. Steamed pudding. Steamed puddings are usually masked with a flavored crème anglaise to give moisture and flavor.

Satisfactory ☐ Unsatisfactory ☐

Q16: You have some custard left over. How would you store it?

Store them in an airtight, non-porous, sealed container in the refrigerator for a maximum of two days.

Satisfactory ☐ Unsatisfactory ☐

Q17: Is this dish appropriate for a customer with coeliac disease? Why/why not?

Yes. This dish is gluten-free dessert.

Satisfactory ☐ Unsatisfactory ☐

Q18: List three product(s) you can substitute for a customer who is on a low sugar or sugar-free diet.

1. Aspartame 951 such as Equal.

2. Sucralose 955 such as Splenda.

3. Saccharin 954 such as Sweetex.

Satisfactory ☐ Unsatisfactory ☐

Q19: A customer has asked if you can make this dessert using soy or almond milk as they are lactose intolerant. What is a food intolerance?

Food intolerance is difficulty digesting something (usually milk or gluten). It doesn’t involve a histamine response.

Satisfactory ☐ Unsatisfactory ☐

Q20: What are the potential consequences to the customer and to the business if you don’t meet the customer’s dietary needs?

Satisfactory ☐ Unsatisfactory ☐