67%(3)2 out of 3 people found this document helpful
This preview shows page 52 - 55 out of 73 pages.
New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 52
NEW YORK COLLEGEWhat will be assessedThe purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidenceproduce and use each of the following sauces at least once when preparing above range of desserts: ochocolate based saucesocustards and crèmes oflavoured butters and creamsofruit purées, sauces or coulisofruit syrupsosabayon and zabaglioneosugar syrupsuse 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 dessertspresent desserts, accompaniments and garnishes attractively and decorativelyprepare above desserts:othat are consistent in quality, size, shape and appearanceowithin commercial time constraintsoreflecting required quantities to be producedofollowing procedures for portion control and food safety practices when handling and storing dessertsoresponding to special customer requests and dietary requirementsResource RequirementsRefer to the “Assessment Conditions” listed above.RecipesNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 53
NEW YORK COLLEGEAssessment 2 – Practical Observation 2Your TasksPrepare 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 dessertsSauces (select all)Dish 5: Vanilla Ice creamRecipe Source: FuturaFutura Group recipe book, e-coach recipes SITHPAT006No. of serves: 10bavaroiscrème bruléecrème caramelcrêpesX custards and creamsflansfrittersX ice-creammeringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsfat freelow carbohydratelow fatX low glutengluten freelow kilojoulelow sugarsugar freetype I and type II diabeticveganchoc. based saucesX custards and crèmesX flavoured creamsflavoured butters fruit purées, sauces or coulisfruit syrupssabayonzabaglionesugar syrupsDish 6: Chocolate MeringueRecipe Source: FuturaFutura Group recipe book, e-coach recipes SITHPAT006No. of serves 6bavaroiscrème bruléecrème caramelcrêpescustards and creamsflansfrittersice-creamX meringuesmousseparfaitpiesprepared fruitpuddingssabayonsorbetsoufflétartsX fat freelow carbohydratelow fatX