Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHPAT006 Produce desserts Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1.Has reasonable adjustment been applied to this assessment? 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed SIT Version 1 1 of 13 ©Futura Group 2016
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: o variety 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 tarts o ingredients commonly used to produce desserts o substitute ingredients used to produce desserts for special dietary recipes: gluten free flour yeast-free flour non-sugar sweeteners common special dietary requirements which must be considered when producing desserts: o fat free o low carbohydrate o low fat o low gluten o gluten free o low kilojoule o low sugar o sugar free o type one and two diabetic o vegan meaning of: o food allergy o food intolerance key health and legal consequences of failing to address special requirements contents of stock date codes and rotation labels SIT Version 1 2 of 13 ©Futura Group 2016
cookery methods used when preparing desserts: o adding fats and liquids to dry ingredients o baking o chilling o flambé o freezing o poaching o reducing o selecting and preparing appropriate dessert moulds o steaming o stewing o stirring and aerating to achieve required consistency and texture o using required amount of batter according to desired characteristics of finished products o
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- Summer '16
- BRIAN JOSIAH
- Nutrition, Food allergy, Coeliac disease, Pudding, Dessert