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ASSESSMENT 1 SITHPAT006 Produce desserts.docx - ASSESSMENT...

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ASSESSMENT 1 - AssignmentThis cover sheet is to be completed by the assessor and used as a record of outcome of this assessment taskStudent Name:ALBERT PHILIP DE LEONStudent ID No:QC-0007Unit codeSITHPAT006Unit TitleProduce dessertsNote to Assessor:• You are to use this checklist when assessing the evidence provided by the student as a result of the student completing thisassessment task. You should conduct your assessment in accordance with the Principles of Assessment and Rules of Evidenceas outlined in Standards for RTO’s 2015: Clause 1.8.• Attach student`s hand out during the coaching session if applicable.Assessment CriteriaSatisfactoryIf Not Satisfactory,please commentculinary terms and trade names for following desserts:bavaroiscrème bruleecrème caramelcrêpescustards and creamsflansfrittersice-creammeringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsYesNoculinary terms and trade names for ingredients commonly used toproduce dessertsYesNoculinary terms and trade names for substitute ingredients used toproduce desserts for special dietary recipes:gluten free flouryeast-free flournon-sugar sweetenersYesNoASSESSMENT 1 SITHPAT006 Produce dessertsVersion 2.0Nov 20191of15
common special dietary requirements which must be considered whenproducing desserts:low carbohydratelow sugartype one and two diabeticsugar freelow fatfat freelow glutenveganlow kilojoulegluten freeYesNomeaning of:food allergyfood intoleranceYesNocookery methods used when preparing desserts:adding fats and liquids to dry ingredientsbakingchillingflambéfreezingpoachingreducingselecting and preparing appropriate dessert mouldssteamingstewingstirring and aerating to achieve required consistency andtextureusing required amount of batter according to desiredcharacteristics of finished productsweighing or measuring and sifting dry ingredientswhisking, folding, piping and spreadingYesNoexpected product characteristics of the classical and contemporarydesserts listed above:appearancecolourconsistencymoisture contentshapesizestructuretastetextureYesNocommon garnishes and decorations used when preparing desserts:coloured and flavoured sugarfresh, preserved or crystallised fruitsYesNoASSESSMENT 1 SITHPAT006 Produce dessertsVersion 2.0Nov 20192of15
jelliesshaved chocolatesprinkled icing sugarwhole or crushed nutsappropriate cooking temperatures and times for dessertsYesNotechniques to garnish, decorate, plate and present attractive dessertsYesNoindicators of freshness and quality of stocked ingredients for dessertsYesNomise en place requirements for producing dessertsYesNoappropriate environmental conditions for storing desserts and re-usable by products of their preparation to:ensure food safetyoptimise shelf lifeYesNosafe operational practices using essential functions and features ofequipment used to produce dessertsYesNoSatisfactoryNot Yet Satisfactory(Please tick the assessment result for this task)If Not Yet Satisfactory – Please identify the re-assessment arrangements:Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasonswhy this judgment has been made):Student Declaration:I hereby acknowledge bysigning this declaration that I have not cheated or

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