Q7 what preparation and cookery methods are required

Q7: What preparation and cookery methods are required to produce the soufflé?
Q8: Why must you sift the flour before using it?
Q9: Folding is used to combine ingredients. Explain how this is done.
Q10: What is the appropriate cooking time and temperature for this dessert?
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SITHPAT006 PRODUCE DESSERTS – Short answer
Q11: You have prepared a cooked raspberry sauce to be served with the soufflé. It will be
served cold. How do you store until service in two hours?
Q12: Describe the characteristics of a good soufflé. What should its texture, colour, taste,
appearance be like?
Q13: Describe how to plate the dessert with artistic flair. Include any garnishes or decorations.
2018 Edition
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SITHPAT006 PRODUCE DESSERTS – Short answer
Task 2

Use the recipe provided or one supplied by your assessor.

Answer all the questions.
CRÈME ANGLAISE (ENGLISH CUSTARD) YIELD: 1 L
Ingredients Quantity
Milk 1 L
Vanilla essence 2 ml
Sugar 100 g
Egg yolks 10
Step Method
1 Place the milk and vanilla essence into a clean pan. Bring to the boil.
2 Mix the egg yolks and sugar together in a bowl.
3 Add about 100 ml of boiling milk to the bowl. Quickly whisk together.
4 Slowly add the rest of the milk. Stir thoroughly with a wooden spoon.
5 Place the milk, egg and sugar mixture into a clean pan. Heat gently, stirring with a
wooden spoon until the sauce thickens enough to coat the back of a spoon (or at 85 °C).
Do not allow the sauce to boil or it will curdle and separate.
6 Remove from the stove and continue to stir until the sauce cools slightly.
7 Pass the sauce through a fine strainer for use warm or chilled.
Q1: What is the recipe yield?
Q2: You need to increase the ingredient quantities by 50%. Calculate the amounts needed.
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SITHPAT006 PRODUCE DESSERTS – Short answer