weighing or measuring and sifting dry ingredients o whisking folding piping and

Weighing or measuring and sifting dry ingredients o

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weighing or measuring and sifting dry ingredients o whisking, folding, piping and spreading expected product characteristics of the classical and contemporary desserts specified in the performance evidence: o appearance o colour o consistency o moisture content o shape o size o structure o taste o texture common garnishes and decorations used when preparing desserts: o coloured and flavoured sugar o fresh, preserved or crystallised fruits o jellies o shaved chocolate o sprinkled icing sugar o whole or crushed nuts appropriate cooking temperatures and times for desserts techniques to garnish, decorate, plate and present attractive desserts indicators of freshness and quality of stocked ingredients for desserts mise en place requirements for producing desserts appropriate environmental conditions for storing desserts and re-usable by products of their preparation to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce desserts. Resource Requirements Pen, paper, calculator, Recipe Card templates, recipes to cover the prescribed types of pastry products, fillings and garnishes. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 15
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NEW YORK COLLEGE Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 16
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NEW YORK COLLEGE 1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert. Include an appropriate garnish and a different sauce or accompaniment for each dessert. Tart Crème brûlée Ice cream Fritters Sabayon Pudding Soufflé Fruit pie Bavarois Crêpes Mousse Category Menu example Garnish Accompaniment Recipe atached Tart Crème brûlée Ice cream Fritters Sabayon Pudding Soufflé Fruit pie Bavarois Crêpes Mousse New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 17
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NEW YORK COLLEGE 2. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
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