The tropical fruit plate is a simple example where a

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The tropical fruit plate is a simple example where a variety of shapes are given by the ingredients e.g. round blueberries, cone shaped raspberries and half circles of pineapple. As the ingredients also have a variety of sizes proportions are also enhanced. 14. Calculations The recipe for a Brioche Bread and Butter Pudding yields 6 Portions. a) Calculate the costs for each ingredient and enter these in the column “Actual Cost” b) Add the costs of all ingredients and enter the sum in the field “Total Cost”. c) Calculate the cost per portion and enter the result in the field “Portion Cost” Name of dish: Brioche Bread and Butter Pudding Portion nos.: 6 Ref.source: Futura Group Total Cost: $ 15.00 Portion size CBC-SITHPAT006-A-V2019.2 Page 31 of 30
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Canterbury Business College CRICOS Code – 01899K RTO Code - 6554 Portion Cost: $89.994 Commodities Item Specification Weight kg/l/Uni t Cost per kg/l/Unit Actual cost Brioche loaf 0.500 batch $8.50 each 4.25 Butter 0.050 kg $7.20 kg 0.36 Caster sugar 0.120 kg $2.20 kg 0.264 Vanilla pod 0.500 each $5.50 each 2.75 Eggs 4.000 each $0.30 each 1.2 Milk 0.250 L $1.60 L 0.4 Cream 0.250 L $6.60 kg 1.65 Banana 2.000 each $1.30 each 2.6 Chocolate Callets 0.100 kg $14.00 kg 1.4 Icing sugar 0.050 kg $2.50 kg 0.125 Total Cost 14.999 Portion Cost 89.994 15. Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions: Humidity - croquembouche can collapse if the air is humid Temperature - yeast goods change texture if chilled and should be kept at room temperature. Chocolate will bloom or change appearance if stored incorrectly or if handled in a warm room Atmosphere - smells such as smoke or other food aromas can be absorbed if the items are not stored properly Light - Desserts can lose colour in bright lights Packaging - airtight containers and silica gel keep tuiles crisp Ventilation - airflow is important to keep frozen desserts at optimum flavour Ensure that you label product correctly and use the FIFO (First In, First Out) principle. CBC-SITHPAT006-A-V2019.2 Page 32 of 30
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