New York College Pty Ltd trading as New York College V10 December 2018 ACN 610

New york college pty ltd trading as new york college

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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 52
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NEW YORK COLLEGE What will be assessed The 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 evidence produce and use each of the following sauces at least once when preparing above range of desserts: o chocolate based sauces o custards and crèmes o flavoured butters and creams o fruit purées, sauces or coulis o fruit syrups o 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 53
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NEW YORK COLLEGE Assessment 2 – Practical Observation 2 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 5: Vanilla Ice cream Recipe Source: Futura Futura Group recipe book, e- coach recipes SITHPAT006 No. of serves: 10 bavarois crème brulée crème caramel crêpes X custards and creams flans fritters X ice-cream meringues mousse parfait pies prepared fruit puddings sabayon sorbet soufflé tarts fat free low carbohydrate low fat X 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 fruit purées, sauces or coulis fruit syrups sabayon zabaglione sugar syrups Dish 6: Chocolate Meringue Recipe Source: Futura Futura Group recipe book, e- coach recipes SITHPAT006 No. of serves 6 bavarois crème brulée crème caramel crêpes custards and creams flans fritters ice-cream X meringues mousse parfait pies prepared fruit puddings sabayon sorbet soufflé tarts X fat free low carbohydrate low fat X
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