Provide 1 menu example with a recipe card listing the

1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of
dessert.
Include an appropriate garnish and a different sauce or accompaniment for each dessert.
 Tart
 Crème brûlée
 Ice cream
2. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.

3. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is
correctly cleaned and sanitised?
the
4. What are the nutritional aspects which apply for desserts? Which factors need to be considered to lower
carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary
requirements?

5. You are working in the dessert section. For a function tomorrow night you receive the following special
dietary requests: Complete the table with the correct details to be considered
Name/Details Special Request Ingredients to avoid Substitute Ingredients Dessert Option
Miller, Table 5 Gluten intolerance
Green, Table 6 Nut allergy
Rosenthal, Table 6 Sugar free
Mohammed,
Table 2
Low carbohydrate
Macbeth, Table 3 Vegan
Youngman, Table
4
Diabetic, low fat
6. What are the potential implications for customers who suffer from the following food allergies? What are the
legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where
you fail to ensure these are being met?

Histamine
Legal Implications