SITHPAT006Produce dessertsAssessmentInstructions to Students:Student name:Suellen PavanUnit descriptionThis unit describes the performance outcomes, skills and knowledge required to produce hot,cold and frozen desserts following standard and special dietary recipes. It requires the ability toselect, prepare and portion ingredients and to use equipment and a range of cookery methodsto make and present desserts.The unit applies to hospitality and catering organisations that produce and serve desserts,including hotels, restaurants, clubs and patisseries.
••TASK A – SHORT ANSWERINSTRUCTIONS:•You are to answer all questions.•Read each question carefully.•Ensure you have provided all required information.SECTION 1: SELECT INGREDIENTSQ1:You’re preparing to cook a hot dessert. How do you work out what you need to make thedessert and how much to use of each ingredient?SatisfactoryUnsatisfactoryQ2:List five (5) food production requirements you need to confirm prior to producingdesserts.•••••SatisfactoryUnsatisfactoryQ3:You’re making 40 servings of baked egg custard. The following recipe yields five portions.Calculate how much of each ingredient you need to make 40 servings.Re-write the list of ingredients and new quantities.Milk500 mlEggs4Caster sugar60 gSatisfactoryUnsatisfactory
Q4:List four (4) things you should look for when assessing the quality of your ingredients.••••SatisfactoryUnsatisfactoryQ5:List three (3) types of sweeteners you can use as an alternative to sugar when makingdesserts.•••SatisfactoryUnsatisfactoryQ6:List three (3) gluten-free alternatives you can use for gluten-intolerant customers.•••SatisfactoryUnsatisfactoryQ7:You should use the FIFO method of stock rotation whenever you select ingredients fromstores or put re-usable by-products into storage. Define and explain FIFO.SatisfactoryUnsatisfactory
SECTION 2: PORTION AND PREPARE INGREDIENTSQ8:Select the correct type of equipment (including any attachments required) for thefollowing tasks.Measure the density of sugarChurn liquid into sorbetDust cakes and pastriesFold ingredientsFill èclairsHandbeat mousseSauce puddingCaramelise sugar on top of crème brûlèeSatisfactoryUnsatisfactoryQ9:Select the correct type and size of mould, ring or tin for the following desserts.Bavarois-based dessertMuffinsIndividual serves of tiramisuBaked egg custardFlan baseSatisfactoryUnsatisfactoryQ10:List three (3) things you should check for while assembling and disassembling equipmentto ensure it’s safe to use.•••SatisfactoryUnsatisfactoryQ11:Identify four (4) safe operational practices to follow when assembling and disassembling a