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

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Assessment Tasks and InstructionsStudent NameTan Ming ChunStudent NumberS3053Course 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 reasonableNameSignatureDateAssessment GuidelinesWhat will be assessedSIT Version 11of2111 ©Futura Group 2016
The 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 kilojouleolow sugarosugar freeotype one and two diabeticoveganSIT Version 12of2111 ©Futura Group 2016
meaning 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 chocolateosprinkled icing sugarowhole or crushed nutsappropriate cooking temperatures and times for dessertstechniques to garnish, decorate, plate and present attractive desserts

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Cr me Br l e, Sabayon

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