International institute of management pty ltd ta

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International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149Kotype one and two diabeticoveganmeaning of:ofood allergyofood intolerancekey health and legal consequences of failing to address special requirementscontents of stock date codes and rotation labelscookery methods used when preparing desserts:oadding fats and liquids to dry ingredientsobakingochillingoflambéofreezingopoachingoreducingoselecting and preparing appropriate dessert mouldsosteamingostewingostirring and aerating to achieve required consistency and textureousing required amount of batter according to desired characteristics of finished productsoweighing or measuring and sifting dry ingredientsowhisking, folding, piping and spreadingexpected product characteristics of the classical and contemporary desserts specified in the performance evidence:oappearanceocolouroconsistencyomoisture contentoshapeosizeostructureotasteotexturecommon garnishes and decorations used when preparing desserts:ocoloured and flavoured sugarofresh, preserved or crystallised fruitsojelliesoshaved chocolateosprinkled icing sugarowhole 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.American College4of44
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KPlace/Location where assessment will be conductedAmerican College180, Logan RoadWoolloongabbaQLD 4102Resource RequirementsPen, paper,calculator, Futura e-coach recipes, recipe book or as providedInstructions 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.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.

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Term
N/A
Professor
Lim
Tags
ice cream, Egg yolk, Custard, American College International Institute of Management

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