Used as a thickening agent for gravy egg yolks the

Used as a thickening agent for
gravy
Egg yolks
the yellow internal part of a
bird's egg, which is surrounded
by the white, is rich in protein
and fat, and nourishes the
developing embryo
.
For preparation of custards and
puddings.
12. What are the key aspects which should be considered for decorating and portioning desserts? Which rules
commonly apply?
13. You are preparing for service of desserts. Which aspects should you consider for the following key points?
For each point provide 1 example of how this can be achieved using some of your menu examples as a
reference.
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Height
More attention requires Cakes
Temperature
Both real and perceived Frozen desserts
Shapes and
proportions
Create visual interest Cakes and cookies
14. Calculations
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The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”
15. Pr
o
vi
d
e
a
detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of
desserts, sauces and preparations. Consider the production processes, as well as display and sale, including
packaging for take-away provisions:
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow
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Name of dish: Brioche Bread and Butter Pudding Portion nos.: 6
Total Cost: $14.76 Portion size
Portion Cost: $2.46
Commodities
Item Specification
Weight
kg/l/Uni
t Cost per kg/l/Unit Actual cost
Brioche loaf 0.500 batch $8.50 each $4.25
Butter 0.050 kg $7.20 kg $0.36
Caster sugar 0.120 kg $2.20 kg $0.0264
Vanilla pod 0.500 each $5.50 each $2.75
Eggs 4.000 each $0.30 each $1.2
Milk 0.250 L $1.60 L $0.4
Cream 0.250 L $6.60 kg $1.65
Banana 2.000 each $1.30 each $2.6
Chocolate Callets 0.100 kg $14.00 kg $1.4
Icing sugar 0.050 kg $2.50 kg $0.125
Total Cost $14.76
Portion Cost $2.46

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RTO Code: 31897
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on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does
not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to
prepare food.