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Mise en place requirements for producing desserts

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mise en place requirements for producing dessertsappropriate environmental conditions for storing desserts and re-usable by products of their preparation to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce desserts.Place/Location where assessment will be conductedSSH to completeResource RequirementsPen, paper, calculator, e-coach recipes, recipe book or as provided: ______________________Instructions for assessment including WHS requirementsYou are required to address each question in this assessment.Once you have completed all questions, check all responses and calculations.Your trainer will be providing you with feedback.Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained tome and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and I haveacknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:sajniDate:10 /07/2019
This assessment:First Attempt2nd AttemptExtensionDate://RESULT OF ASSESSMENTSatisfactoryNot Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date://Student SignatureSajniDate:10/ 07 /2019Assessment 1Your task:You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on thetheory content and recipes contained in your workbook/ online unit.The information you provide in this assignment may be followed-up with questions from your trainer before thefinal practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiateall information you provide in this paper.
1.Provide 1 menu example with a recipe card, listing the production steps for each of the following types ofdessert.Include an appropriate garnish and a different sauce or accompaniment for each dessert.
peaches, strawberries,bananas and raspberriesFood coloring (optional)FrittersKimchi Fritters with

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Term
Two
Professor
Saurubh Uppal
Tags
Cr me Br l e

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