Grütze 3is cooked in fruit syrup and sugar until

2.Grütze 3.is cooked in fruit syrup and sugar until translucent, then
cooled to room temperature. Set in a mould and serve with
fruit.
3.Sago and Coconut Pudding
with Spiced Kumquats
2.is a German and Scandinavian speciality based on this
principle, that uses tapioca or sago to thicken stewed fruit.
The fruit used is usually a concoction of berries or plums
and cherries. Boil the fruit juice with sugar and the tapioca.
Once it goes glassy and thickens, add the fruit. Portion the
cooked mixture in glasses and serve chilled with King Island
cream or Anglaise sauce. These sweets are suitable for strict
vegetarian diets, as vegetarians would not eat gelatine
products. They are also useful for the coeliac diet.
Question 27:
What are the key processes for tempering chocolate?
(Answer true or false in space provided)
True or False
Tempering is a method of crystallising cocoa butter in a stable form in the fluid
chocolate mass.
It achieves a smooth finish with a high gloss and even colouring with no bloom.
The process of tempering consists of heating the chocolate evenly to 55°C to boil off
processing impurities.
The “Tablier” or Tabling Method involves spreading ¾ of the chocolate onto a
marble slab, scraping the chocolate until cooled to 28°C, then recombining all the
chocolate and warming to 32°C for use.
The vaccination method involves heating the chocolate then adding finely chopped,
shaved or grated chocolate (seeding) until the temperature falls to below 32°C and
signs of thickening occur.
Question 28:
American College 31 of 43

International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
The following general rules must be considered when producing desserts for religious diets:
(Tick the correct answers)
Gelatine derived from pork must not be used in any dishes for followers of Islam and
Judaism

All dairy products are halal regardless of processing and can therefore be used for
the preparation of desserts for followers of Islam.
Alternatives for dairy products used when producing desserts for followers of
Judaism include parve whip and parve milk powder which are produced from non-
dairy ingredients

Buddhist and Seventh Day Adventists avoid alcohol and this should be considered
when preparing desserts for these groups.

When preparing desserts for Hindus, no gelatine derived from beef must be used. 
When preparing dishes for Muslims, no alcohol may be used, and all dishes which
use alcohol in the production stages therefore should be specified.