Mohammed Ismail SITHPAT006.docx - SITHPAT006 Assessment Tasks and Instructions Mohammed Ismail Assessment Guidelines What will be assessed The purpose

SITHPAT006 Assessment Tasks and InstructionsMohammed IsmailAssessment GuidelinesWhat will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements andperformance criteria of this unit:culinary terms and trade names for:ovariety of common desserts:bavaroiscrème brûléecrème caramelcrêpescustards and creamsflansfrittersice-creammeringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsoingredients commonly used to produce dessertsosubstitute ingredients used to produce desserts for special dietary recipes:gluten free flouryeast-free flournon-sugar sweetenerscommon special dietary requirements which must be considered when producing desserts:ofat free1of19

olow 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 in the performance evidence:oappearanceocolouroconsistencyomoisture contentoshapeosizeostructureotasteotexturecommon garnishes and decorations used when preparing desserts:ocoloured and flavoured sugarofresh, preserved or crystallised fruits2of19

ojelliesoshaved chocolateosprinkled icing sugarowhole or crushed nutsappropriate cooking temperatures and times for dessertstechniques to garnish, decorate, plate and present attractive dessertsindicators of freshness and quality of stocked ingredients for dessertsmise en place requirements for producing dessertsappropriate environmental conditions for storing desserts and re-usable by products of their preparation to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce desserts.Place/Location where assessment will be conductedNiet hobartResource RequirementsPen, paper, calaculator, recipe book or as provided: ______________________Instructions for assessment including WHS requirementsYou are required to address each question in this assessment.Once you have completed all questions, check all responses and calculations.