sabayon and zabaglione o sugar syrups use each of the garnishes and decorations

Sabayon and zabaglione o sugar syrups use each of the

This preview shows page 37 - 40 out of 73 pages.

sabayon and zabaglione o sugar syrups use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts present desserts, accompaniments and garnishes attractively and decoratively prepare above desserts: o that are consistent in quality, size, shape and appearance o within commercial time constraints o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing desserts o responding to special customer requests and dietary requirements Resource Requirements Refer to the “Assessment Conditions” listed above. Recipes 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 37
Image of page 37
NEW YORK COLLEGE Assessment 2 – Practical Observation 1 Your Tasks Prepare the following dishes to the criteria set out below: Dish to be prepared Desserts (select 10) Special diets (select 2) applied to 2 of 10 desserts Sauces (select all) Dish 1: Crème Caramel Recipe Source: Futura Futura Group recipe book, e-coach No. of serves: 6 bavarois crème brulée X crème caramel crêpes custards and creams flans fritters ice-cream meringues mousse parfait pies prepared fruit puddings sabayon sorbet soufflé tarts fat free low carbohydrate low fat low gluten X gluten free low kilojoule low sugar sugar free type I and type II diabetic vegan choc. based sauces X custards and crèmes X flavoured creams flavoured butters fruit purées, sauces or coulis fruit syrups sabayon zabaglione sugar syrups Dish 2: Steamed Pudding Recipe Source: Futura No. of serves: 4 bavarois crème brulée crème caramel crêpes custards and creams flans fritters ice-cream meringues mousse parfait pies prepared fruit X puddings sabayon sorbet soufflé tarts fat free low carbohydrate X low fat low gluten gluten free low kilojoule low sugar sugar free type I and type II diabetic vegan choc. based sauces X custards and crèmes X flavoured creams flavoured butters X fruit purées, sauces or coulis fruit syrups sabayon zabaglione sugar syrups Dish 3: Iced Orange Parfait bavarois crème brulée fat free low carbohydrate choc. based sauces custards and crèmes 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 38
Image of page 38
NEW YORK COLLEGE Recipe Source: Futura No. of serves: 4 crème caramel crêpes X custards and creams flans fritters ice-cream meringues mousse X parfait pies prepared fruit puddings sabayon sorbet soufflé tarts low fat low gluten X gluten free low kilojoule low sugar sugar free type I and type II diabetic vegan X flavoured creams flavoured butters fruit purées, sauces or coulis fruit syrups X qdxad sabayon zabaglione sugar syrups
Image of page 39
Image of page 40

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture