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SITHPAT006 Assessment 1 -Assignment.docx - Assessment Tasks...

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Assessment Tasks and InstructionsStudent NameGurpreet kaurStudent Number5710Course and CodeUnit(s) of Competency and Code(s)SITHPAT006 Produce dessertsStream/ClusterTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 123Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?NoNo further information requiredYesComplete 2.2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate2ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDate
Assessment 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:bavaroiscrème brûléecrème caramelcrêpescustards and creamsflansfrittersice-creammeringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsoingredients commonly used to produce dessertsosubstitute ingredients used to produce desserts for special dietary recipes:gluten free flouryeast-free flournon-sugar sweetenerscommon special dietary requirements which must be considered when producing desserts:ofat freeolow carbohydrateolow fatolow glutenogluten freeolow kilojoule
olow 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 fruitsojelliesoshaved chocolate
osprinkled 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 desserts

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Term
Fall
Professor
Can Yaman
Tags
Cr me Br l e

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