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Nischal Sharma Kattel 4544 SITHPATOO6 Assesment 1.docx -...

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Assessment Tasks and InstructionsStudent NameNischal Sharma KattelStudent Number4544Course and CodeUnit(s) of Competency and Code(s)SITHPAT006 Produce dessertsStream/ClusterTrainer/AssessorJumil, Morris, HarryAssessment for this Unit ofCompetency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 123Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?NoNo further information requiredYesComplete 2.2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureNSDate29/12/20192ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDatNischal Sharma Kattel4544
eAssessment GuidelinesWhat will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasksoutlined in elements and performance criteria of this unit:culinary terms and trade names for:ovariety of common desserts:bavaroiscrème brûléecrème caramelcrêpescustards and creamsflansfrittersice-creammeringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsoingredients commonly used to produce dessertsosubstitute ingredients used to produce desserts for special dietary recipes:gluten free flouryeast-free flournon-sugar sweetenerscommon special dietary requirements which must be considered when producing desserts:Nischal Sharma Kattel4544
ofat freeolow carbohydrateolow fatolow glutenogluten freeolow kilojouleolow sugarosugar freeotype one and two diabeticoveganmeaning of:ofood allergyofood intolerancekey health and legal consequences of failing to address special requirementscontents of stock date codes and rotation labelscookery methods used when preparing desserts:oadding fats and liquids to dry ingredientsobakingochillingoflambéofreezingopoachingoreducingoselecting and preparing appropriate dessert mouldsosteamingostewingostirring and aerating to achieve required consistency and textureousing required amount of batter according to desired characteristics of finished productsoweighing or measuring and sifting dry ingredientsowhisking, folding, piping and spreadingexpected product characteristics of the classical and contemporary desserts specified inthe performance evidence:oappearanceocolouroconsistencyNischal Sharma Kattel4544
omoisture contentoshapeosizeostructureotasteotexturecommon garnishes and decorations used when preparing desserts:ocoloured and flavoured sugarofresh, preserved or crystallised fruitsojelliesoshaved chocolateosprinkled icing sugarowhole or crushed nutsappropriate cooking temperatures and times for desserts

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