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Sprinkled icing sugar sit version 1 2 of 12 o whole

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sprinkled icing sugarSIT Version 12of12
owhole or crushed nutsappropriate cooking temperatures and times for dessertstechniques to garnish, decorate, plate and present attractive dessertsindicators of freshness and quality of stocked ingredients for dessertsmise 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 conductedResource RequirementsPen, paper, calaculator, 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.SIT Version 13of12
Assessment 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.SIT Version 14of12
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.

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Term
One
Professor
N/A
Tags
Nutrition, Food allergy, Coeliac disease, Pudding, Dessert

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