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:▪bavarois▪crème brulee▪crème caramel▪crêpes▪custards and creams▪flans▪fritters▪ice-cream▪meringues▪mousse▪parfait▪pies▪prepared fruit▪puddings▪sabayon▪sorbet▪soufflé▪tartsYesNo❒❒culinary terms and trade names for ingredients commonly used toproduce dessertsYesNo❒❒culinary terms and trade names for substitute ingredients used toproduce desserts for special dietary recipes:gluten free flouryeast-free flournon-sugar sweetenersYesNo❒❒ASSESSMENT 1 SITHPAT006 Produce dessertsVersion 2.0Nov 20191of15
common special dietary requirements which must be considered whenproducing desserts:●low carbohydrate●low sugar●type one and two diabetic●sugar free●low fat●fat free●low gluten●vegan●low kilojoule●gluten freeYesNo❒❒meaning of:●food allergy●food intoleranceYesNo❒❒cookery methods used when preparing desserts:▪adding fats and liquids to dry ingredients▪baking▪chilling▪flambé▪freezing▪poaching▪reducing▪selecting and preparing appropriate dessert moulds▪steaming▪stewing▪stirring and aerating to achieve required consistency andtexture▪using required amount of batter according to desiredcharacteristics of finished products▪weighing or measuring and sifting dry ingredients▪whisking, folding, piping and spreadingYesNo❒❒expected product characteristics of the classical and contemporarydesserts listed above:▪appearance▪colour▪consistency▪moisture content▪shape▪size▪structure▪taste▪textureYesNo❒❒common garnishes and decorations used when preparing desserts:▪coloured and flavoured sugar▪fresh, preserved or crystallised fruitsYesNo❒❒ASSESSMENT 1 SITHPAT006 Produce dessertsVersion 2.0Nov 20192of15
▪jellies▪shaved chocolate▪sprinkled icing sugar▪whole or crushed nutsappropriate cooking temperatures and times for dessertsYesNo❒❒techniques to garnish, decorate, plate and present attractive dessertsYesNo❒❒indicators of freshness and quality of stocked ingredients for dessertsYesNo❒❒mise en place requirements for producing dessertsYesNo❒❒appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:●ensure food safety●optimise shelf lifeYesNo❒❒safe operational practices using essential functions and features ofequipment used to produce dessertsYesNo❒❒€Satisfactory€Not 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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