Varinder Kaur 106621 SITHPAT006 Assessment

Assessment Summary Sheet
Final Record Sheet

Student Name Varinder Kaur
Student ID: 106621

Mrs. Anuradha Clarke
Trainer Name
Qualification Name Certificate III in Commercial Cookery
Qualification Code: SIT30812
School/Department Culinary Art School
Term: Three Date 08/02/2022
Unit Code: SITHPAT006
Unit Title PRODUCE DESSERTS
Final Result
Critical Assessment Task (s) Satisfactory (S)/ Assessor
Not Yet Initial
Satisfactory
(NYS)
AC
CAT 1: Written Questions S NYS
AC
CAT 2: Case Study/Observation S NYS
AC
CAT 3: Assignment Activity S NYS
CAT 4: Observation (workflow plan) S NYS
Student Declaration:
I confirm that all evidence submitted by me for assessment is the product of my own work (unless otherwise stated) and
contains no material previously published or written by another person, except where due reference is given in the text. I kept a
copy of my work in case Skilled Up require me to re-produced. My trainer/assessor provided me constructive feedback, where I
need to improve and discuss my strengths as well, which will help me to improve my knowledge, skill and attitude.
Student Signature (after feedback): varinder Kaur Date: 14/2/2022
Assessor Feedback:
I gave the student feedback where improvement was needed and explained the topics that needed to
be addressed.
08/02/2022
Unit of Competency Outcome (final result) Competent Not Yet Competent
Resubmission Require if NYC
Assessor Provide the comments here:

Please resubmit by 12/02/2022.
Add: 59-61 Curzon Street North Melbourne VIC, 3051 | 1300 723 144 | 1
www.skilledup.com.au SITHPAT006 Student Workbook
2.0.20.docx
New submission Date: 15/02/2022
Assessor’s Declaration:
I confirm that the above – named candidate has satisfied all requirement of the unit of competency. I collected the
evidence according to the rule of evidence and made decision on the bases of the requirements. I have informed that
candidate of the assessment decision outcome and provided the constructive feedback.
Assessor Name: Mrs. Anuradha Clarke Signed Date:

08/02/2022
Assessor Signature:
Resubmission Sheet
Resubmission 1:
14/02/2022
Re-Submission Date
Unit of Competency Outcome (final result) Competent Not Yet Competent
Resubmission Require if NYC
Assessor Provide the comments here:
New submission Date:
Resubmission Sheet
Resubmission 2:
Re - Submission Date:
Assessor Name: Signed Date:
Assessor Signature:
Note: No further resubmission allows after two (2) re-submission. Student may need to re-do
the whole unit of competency
Office Use Only:
Result recorded by Admin Yes No
Staff in Vettrak Date of recording
2.0.20.docx
SIT30816 – Certificate III in Commercial Cookery

SITHPAT006-Produce desserts
Add: 59-61 Curzon Street North Melbourne VIC, 3051 | 1300 723 144 | www.skilledup.com.au 3
SITHPAT006 Student Workbook 2.0.20.docx
Table of Contents
Student information........................................................................................................................6
Mentoring Sessions.........................................................................................................................6
Self-Paced Learning ...................................................................................................................................................
6 Academic
Support...................................................................................................................................................... 6 LLN
Support.................................................................................................................................................................. 7
Purpose of assessment.............................................................................................................................................
7
Overview of the Unit of Competency ..........................................................................................................
7 Unit Descriptor.....................................................................................................................................................
7 Application of the
unit....................................................................................................................................... 7 Unit
Sector.............................................................................................................................................................. 8 Unit
Learning outcomes..................................................................................................................8
Licensing/Regulatory Requirements .........................................................................................................
8 Prerequisite
........................................................................................................................................................... 8 Foundation
Skills Requirement................................................................................................8
Competency Evidence Submission Details........................................................................................................
8 Performance Evidence/Critical
Aspects.................................................................................................... 9 Knowledge
Evidence.......................................................................... Error! Bookmark not defined.
Assessment outcomes/Feedback .........................................................................................................................
9 Re-Assessment.........................................................................................................................12
Reasonable Adjustment................................................................................................................12
Appeal against assessment outcome......................................................................................13
Plagiarism................................................................................................................................13
Harvard Referencing...............................................................................................................13
Learner Resources........................................................................................................................13
Additional Assessment Resources..........................................................................................13
Assessment Task 1 – Written Questions...................................................................................14
Timeframe for Assessment Tasks:.........................................................................................15
Assessment Objectives:...........................................................................................................15
Assessment Task Instructions:...............................................................................................15
Assessment Evidence Requirement:......................................................................................15
Assessment Submission Requirement:..................................................................................15
SECTION 2: Select, prepare and use equipment ............................. Error! Bookmark not
defined. SECTION 3: Portion and prepare ingredients................................... Error! Bookmark not
defined. SECTION 4: Prepare stocks, sauces and soups................................. Error! Bookmark not
defined. SECTION 5: present and store soups, sauces and stocks.............. Error! Bookmark not
defined.
4
Add: 59-61 Curzon Street North Melbourne VIC, 3051 | 1300 723 144 |
www.skilledup.com.au SITHPAT006 Student Workbook 2.0.20.docx
Assessment Task 2 – Multiple Choice Questions.....................................................................16

Timeframe for Assessment Tasks:.........................................................................................40
Assessment Objectives:...........................................................................................................40
Assessment Task Instructions:...............................................................................................40
Assessment Evidence Requirement:......................................................................................40
Assessment Submission Requirement:..................................................................................40
Assessment Task 3 – Demonstration/Observation..................................................................54
Timeframe for Assessment Tasks:............................................... Error! Bookmark not defined.
Assessment Objectives: .................................................................... Error! Bookmark not
defined. Assessment Task Instructions:...................................................... Error! Bookmark not
defined. Assessment Evidence Requirement:........................................... Error! Bookmark not
defined. Assessment Submission Requirement:...................................... Error! Bookmark not
defined. Task 1: Direct observation – Methods of cookery ............................... Error! Bookmark not
defined. Task 2: Prepare and produce a range of dishes ..................... Error! Bookmark not
defined. Task 3: Answer questions................................................................ Error! Bookmark not
defined.
Activity B – recipe research activity ................................................ Error! Bookmark not

defined. Task 1 – Researching recipes......................................................... Error! Bookmark not
defined. Task 2 – Researching recipes and answering questions.... Error! Bookmark not
defined.
Activity C – Waste minimisation observation.............................. Error! Bookmark not defined.

Observing waste in your environment ...................................... Error! Bookmark not defined.
Assessment activity D – application of knowledge.................... Error! Bookmark not defined.
Equipment usage – Question and answer ................................ Error! Bookmark not
defined.
2.0.20.docx
Student information
This student assessment work is for SITHPAT006- Produce Desserts
of cookery contains details for your assessment work requirements and the guidelines/instructions to
complete your assessment tasks.
www.skilledup.com.au
Mentoring Sessions
North Melbourne College (NMC) provide opportunities for all student’s study with NMC to
access the mentoring session. Mentoring session only available through booking with your
assessor. In each term, student able to have 3 x 40 mins mentoring session through booking
with your trainer and assessor or personally see the reception to book your appointment for
mentoring session. Student mentoring are led by experts from industry (your
trainer/assessor), who have been in the industry with vast industry experience. Student able
to take advantage of their trainer and assessor industry experience and liaise with them to
engage in mentoring session. Through mentoring session students able to achieve the industry
knowledge and get inside what new going on in the industry. NMC academic and professional
industry based mentoring will help you to develop better understanding of the employer
requirements as well.
Self-Paced Learning
Self-paced learning meaning outside the classroom you need to spend your time to complete
your assessment task or any home work (if) given by your trainer/assessor. It’s means student
can start planning and complete there require learning which unit of competency/NMC
targets at the time of student stay with NMC. The self-paced learning model will allow student
to control their learning outside classroom environment. They can complete their assessment
task in any setting, at home or anyplace. Learners who work at a fast pace have the
opportunity to gain competency quickly by submitting their work, the self-paced learning also
help student who are slow learner. At their own time student, able to complete the task and
manage their learning if they need more time to complete the assessment task. North
Melbourne College will provide extra academic support, if student struggling in their
academic during the term.
Academic Support
North Melbourne College provide academic support for all student, who struggling achieving
the required competency of required skills and knowledge. The following academic support
provided to all students but not limited to:
Ø Referencing
Ø Reasonable adjustment
Ø Student at risk, who not able to achieve the competency in the unit
Ø Workshop on assessments
Ø Catching up their re-assessments work.
LLN Support
North Melbourne College School of English provide language, literacy and numeracy support
for those students identified during their study or before commencement of their study. The
LLN support is additional support for student having difficulties in their LLN, the help North
Melbourne College provide is additional to the current study load of the student.
Purpose of assessment
Assessment is the process of gathering and judging evidence in order to decide whether has
achieved a standard or objective and it is a competency based assessment. The competency-
based assessment is the method of gathering and judging of evidence in order to decide
whether you achieved a standard of competency.
To evaluate the candidate’s ability to demonstrate the knowledge and skill required to lead
and build teams to perform to required standards of performance, model high standards of
management performance behavior, in this unit you also need to demonstrate the
understanding of how to improve staff performance as well as enhancing the organisation’s
image and how to take a leading role in a team and make informed decisions to solve a
problem.
Successfully completion of assessments will contribute to the attainment of the following unit
of competency:
SITHPAT006-Produce Desserts – Certificate III Commercial Cookery.
Overview of the Unit of Competency

SITHPAT006-Produce Desserts - This unit describes the performance
outcomes, skills and knowledge required to produce hot, cold
and frozen desserts following standard and special dietaryrecipes.
It requires the ability to select, prepare and portion
ingredients and to use equipment and a range of cookery
methods to make and present desserts
Unit Descriptor
Application of the unit
This unit describes the performance outcomes, skills and knowledge required to produce hot,
cold and frozen desserts following standard and special dietary recipes. It requires the ability
to select, prepare and portion ingredients and to use equipment and a range of cookery
methods to make and present desserts.
The unit applies to hospitality and catering organisations that produce and serve desserts,
including hotels, restaurants, clubs and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
Unit Sector
Hospitality
Unit Learning outcomes
Select ingredients.
Select, prepare and use equipment.
Portion and prepare ingredients.
Produce desserts and sauces.
Portion, present and store desserts.
Licensing/Regulatory Requirements
No licensing, legislative or certification requirements apply to this unit at the time of
publication.
Prerequisite
SITXFSA001 – Use Hygienic Practices for Food Safety
Foundation Skills Requirement

Ø Reading
Ø Numeracy
Ø Problem solving
Ø Planning and organising Ø Self-management
Competency Evidence Submission Details
For you to achieve competency in this unit, you are
required to complete the following tasks and submit on the
due date specified in your Training Plans. You must achieve
satisfactory ratingson all tasks. Your Assessment Task must be
submitted in print – out form.
Task Method of Venue of Due Date
Assessment Assessment
Number
Task 1 Written Questions NMC Onsite 14/02/2022
Task 2 Multiple choice NMC Onsite 14/02/2022
questions
Task 3 Assignment Activity NMC Onsite 14/02/2022
At each submission of your Assessment Task, you are to fill

up the Assessment Cover Sheet and ensure that it is completely
and accurately filled up. The Trainer / Assessor or North
Melbourne College representative will provide you with
submission receipt to evidence that you have handed over your
Assessment Task.
Upon completion of the Unit Assessments, the Trainer/Assessor will
mark the Assessment Tasks and accomplish a Unit Assessment
Summary Sheet to record the result and feedback. Your Trainer/
Assessor will discussthese with you and thereafter you will be
asked to sign the declaration to evidence the feedback
session.
Performance Evidence/Critical Aspects
Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
• culinary terms and trade names for:
• variety of common desserts:
• bavarois
• crème brulee
• crème caramel
• crêpes
• custards and creams
• flans
• fritters
• ice-cream
• meringues
• mousse
• parfait
• pies
• prepared fruit
• puddings
• sabayon
• sorbet
• soufflé
• tarts
• ingredients commonly used to produce desserts
• substitute ingredients used to produce desserts for special dietary recipes:
• gluten free flour
• yeast-free flour
• non-sugar sweeteners
• common special dietary requirements which must be considered when producing

desserts:
• fat free
• low carbohydrate
• low fat
• low gluten
• gluten free
• low kilojoule
• low sugar
• sugar free
• type one and two diabetic
• vegan
• meaning of:
• food allergy
• food intolerance
• key health and legal consequences of failing to address special requirements

• contents of stock date codes and rotation labels • cookery methods used when
preparing desserts:
• adding fats and liquids to dry ingredients

• baking
• chilling
• flambé
• freezing
• poaching
• reducing
• selecting and preparing appropriate dessert moulds
• steaming
• stewing
• stirring and aerating to achieve required consistency and texture
• using required amount of batter according to desired characteristics of finished
products
• weighing or measuring and sifting dry ingredients
• whisking, folding, piping and spreading
• expected product characteristics of the classical and contemporary desserts specified in

the performance evidence:
• appearance
• colour
• consistency
• moisture content
• shape
• size
• structure
• taste
• texture
• common garnishes and decorations used when preparing desserts:
• coloured and flavoured sugar

• fresh, preserved or crystallised fruits
• jellies
• shaved chocolate
• sprinkled icing sugar
• whole or crushed nuts
• appropriate cooking temperatures and times for desserts

• techniques to garnish, decorate, plate and present attractive desserts
• indicators of freshness and quality of stocked ingredients for desserts
• mise en place requirements for producing desserts
• appropriate environmental conditions for storing desserts and re-usable by products of
their preparation to:
• ensure food safety

• optimise shelf life
• safe operational practices using essential functions and features of equipment used to
produce dessert
Assessment outcomes/Feedback
At each submission of the Assessment Task, students are required to fill up the Assessment
Cover Sheet contained in the Evidence Plan and Student Assessment Workbook. You must
ensure that it is completely and accurately filled up. You or North Melbourne College (NMC)
Student Support Officer must provide a submission receipt to evidence that you have received
the completed Assessment Task. The Assessment Task must be submitted in print – out form.
Upon completion of the Unit Assessments, you will mark the Assessment Tasks and accomplish
a Unit Assessment Summary Sheet to record the result and feedback and sign a Trainer/
Assessor Declaration. You will discuss the result/feedback to your student. Please ensure that
the student sign the declaration to evidence that the feedback session has occurred.
For your information, there are two (2) outcomes of assessments:
S = Satisfactory NS = Not Satisfactory (requires more training)
You will award the student Competent “C” on the completion of the unit when you are satisfied
that student have completed all assessments and have provided the appropriate evidence
required to meet all criteria. Otherwise, you mark them Not yet Competent “NYC” and provide
an opportunity for re-assessment.
To record the result of the unit for your class list, you will accomplish the Result Summary,
called Result Sheet and submit to your training coordinator for review and quality check.
Once it has been cleared by the National VET Academic Manager, the result sheet will be
forwarded to the Student Administration Department for entry into the Student Management
System.
The student completed assessment works along with the assessment Cover Sheet and Unit Summary
Sheet will be filed into the individual student folder.
Re-Assessment
If the result of the Unit Assessment is “Not yet Competent (NYC)”, students are given an
opportunity for re-assessment. The student will only work on the component/s of the Task/s
that were marked “Not satisfactory”. The re-assessment must be completed within one (1)
study period of the Unit of Competency. Please note that NMC will provide two (2) chances for
reassessment at no cost.
If student was not able to achieve competency with all of these opportunities, student is
required to repeat the unit at their own cost which will also impact on their study period. For
further details, please refer to the “Assessment Policy and Procedure” of NMC.
Reasonable Adjustment
If student has indicated that they have special needs or disabilities, you must be organised
reasonable adjustment in accordance with the Special Needs / Disabilities Policy and
Procedure of NMC.
This may include but not limited to:
• Visual difficulty, we can assist by making adjustments such as larger print of documents and
assessment tools and forms
• Physical disabilities, assessment may be broken down into shorter/longer lengths of time, where
applicable
• Sick or have medical condition, due date extension may be provided
Appeal against assessment outcome
If students are unhappy or they don’t agree with the result of the assessment, they are advised
to speak with you. Being their Trainer/Assessor, you must provide an explanation regarding
the outcome you have given. You may also provide an alternate assessment in order to help
the student achieve competency. However, if they are still unhappy, please advise them to
bring their concerns to the Head of Department (HoD) or they can access the Complaints and
Appeal Policy and Procedure to lodge their appeal. Appeal against assessment outcome must
be lodge within 7 working days after receiving the assessment outcome.
Plagiarism
Upon receipt of the student assessment, you must ensure that original work has been
submitted. You must warrant that there is NO occurrence of plagiarism committed by the
student by signing on the Trainer/Assessor declaration on the Unit Summary Sheet. North
Melbourne College (NMC) follows Harvard referencing method. Make sure to give proper
guideline to student for referencing.
Please refer to the Plagiarism Policy and Procedure to understand the principle in regards to this.
Policy you can download form NMC Website: http://nmc.vic.edu.au
Harvard Referencing
North Melbourne College following Harvard referencing method. For more details please see the
Harvard referencing guide on http://guides.lib.monash.edu/citing-referencing/harvard.
Learner Resources
The following resources are used as reference in the delivery of the unit. You can also remind
your students to use the same while they are undergoing training and assessment. This list
can be found on the Evidence plan and Student Assessment Workbook.
1. Learner Book
2. Access to appropriate documentation and resources at NMC
3. Reference book
4. PowerPoint Presentation
5. Classroom equipped with all necessary requirement.
For additional/general resources, please refer to the Training & Assessment. Resource list,
which can be accessed from academic folder delivery plan for each unit.
Additional Assessment Resources

Ø North Melbourne College kitchen storage areas, hand washing facilities and hand
washing soap and sanitiser
Ø food ingredients and ready to eat food items
Ø North Melbourne College food safety program
Assessment Cover Sheet:

Student Details
Student Name: VARINDER KAUR
Student ID: 106621
Group No:
Assessment Details
Unit of competency: SITHPAT006- Produce Desserts

Assessment task: Assessment A. Written Questions
Date of submission: 08/02/2022
Assessment Outcome: Satisfactory Not Satisfactory Not Assessed
Comments/ Feedback:
Please read carefully overall good effort.
Read the questions carefully, answer, and resubmit.
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor: I declare that I have conducted a fair,
valid, reliable and flexible assessment with this
student, and I have provided appropriate
feedback. I also declare that I have undertaken
the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No
Student: I have received, discussed and
Assessor Name: accepted my result as above for this task
Mrs. Anuradha Clarke………………………………… and I am aware of my appeal rights.
Signature:......
...................
................................ Signature . Varinder kaur
Date:.08/02/2022........................................... Date:2/2/2022
Assessment Task 1 – Written Questions
Timeframe for Assessment Tasks:

This assessment task is due in the final week of the term or as per trainer/assessor instruction.
Total approximately time student need to allocate on this task will be 4 hours of your self-
paced learning. The time spend on the assessment task depends on individuals learning
abilities.
Assessment Objectives:
You must able to demonstrate the skills and knowledge required to identify the codes of
practice and workplace policies and procedure require to complete the Prepare vegetable,
fruit, egg and farinaceous dishes of cookery.
Assessment Task Instructions:
You need to complete all written question of the assessment task 1. Your answer should
demonstrate your understanding of the diversity in the workplace, legislative requirements.
Students need to answer all question of the assessment task 1. Further to this, student need to
give answer in brief, you don’t need to answer two three pages. Keep the answer brief, and
concise. Additionally, one or two words answer also not acceptable. You answer should have
logic and covering it in concise manner.
Assessment Evidence Requirement:
Submit your assessment task 1 written question in word file. Student need to type there
answer in Microsoft word or any preferred word typing software. You can be submitting your
answer in hand written. You hand written answer must have neat and in readable writing
style.
Assessment Submission Requirement:
Your assessor will be looking for the following quality specifications as demonstrated in your
written reflection:
SECTION 1: Select ingredients
Written Questions
1. You're preparing to cook a hot dessert. How do you work out what you need to make the dessert
and how much to use of each ingredient?
Refer to food preparation lists and standard recipes. 
2. List five food production requirements you need to confirm prior to producing desserts.
 Portion control
 Deadlines 
 Quantities to be produced 
 Special customer requests 
 Special dietary requirements
 Ingredients and equipment
 Step-by-step procedures/methods 
 Presentation standards and techniques
3. You’re making 40 servings of baked egg custard. The following recipe yields 5 portions. Calculate
how much of each ingredient you need to make 40 servings.
Re-write the list of ingredients and new quantities.
Milk 500 ml
Eggs 4
Castor sugar 60 g
Milk 4 litters
Eggs 32
Castor sugar 480g 
4. List four things you should look for when assessing the quality of your ingredients.
 Check the use by and best- before dates on any packaging. 
 Look for impurities in dry ingredients: evidence of insect invasion, dirt, and other ingredients that
have inadvertently fallen in, pieces of packaging. 
 Check the packaging to make sure it isn’t torn or broken, allowing foreign material into the
ingredient. 
 Check for mould, excessive moisture or unusual clumping of dry goods such as flour and sugar. 
 Make sure eggs aren’t cracked. 
5. List three types of sweeteners you can use as an alternative to sugar when making desserts.
 Honey 
 Molasses 
 Golden syrup 
 Maple syrup 
 Treacle 
 Fructose 
 Glucose
 Jams
 Sweet fruits
6. List three milk alternatives you can use for lactose intolerant customers.
Rice milk 
Coconut milk
Soy milk 
Almond milk 
Oat milk 
Cashew milk 
Feedback: Check if the question is asking for flour or something else.

7. You should use the FIFO method of stock rotation whenever you select ingredients from stores or
put reusable by-products into storage. Define and explain FIFO.
FIFO stands for first in, first out. When you’re storing re-usable by products or deliveries check their
expiration dates and compare them to those already in storage. Put items with an expiration date closest
to the current date at the front and those with a later date behind them. That way, you always use
products with earlier expiration dates first. 
SECTION 2: Select, prepare and use equipment
1. Select the correct type of equipment (including any attachments required) for the following
tasks.
 Measure the density of sugar - saccharometer 
 Churn liquid into sorbet- ice-cream machine 
 Dusting cakes and pastries- icing sugar sieve 
 Folding ingredients- spatula or spoon 
 Filling éclairs- piping bag (fitted with star tube) 
 Hand beating mousse-whisk 
 Saucing pudding- ladle 
 Caramelising sugar on top of crème brûlée- blow torch 
2. Select the correct type and size of mould, ring or tin for the following desserts.
 Bavarois-based dessert- charlotte, cake tins 
 Muffins- pressed tray (muffin tray) 
 Individual serves of tiramisu-individual rings 
 Baked egg custard- ramekin 
 Flan base- flan ring 
3. List three things you should check for while assembling and disassembling equipment to ensure
it’s safe to use.
 Cracks 
 Frayed cords
 Mechanical faults
 Incorrectly fitted blades or components 
4. Identify four safe operational practices to follow when assembling and disassembling a food
processor or other electrical equipment.
o Set equipment’s and blades up correctly according to manufacturer’s instructions. 
o Check for any damage such as frayed cords, cracks, damaged or loose components. 
o Put the cover securely in place before you switch the appliance on. 
o Do not operate near the edge of the bench or near sink of water 
o Switch off and unplug before removing bowl and contents. 
5. Identify three visible signs of uncleanliness you should check for when assembling equipment.
o Piece of packaging or sponges 
o Chemical residue 
o Leftover food particles 
6. To ensure utensils, tools and equipment are hygienically clean, you should wash them in hot
water and neutral detergent according to manufacturer’s instructions. What temperature water
should you use to rinse them in to kill bacteria and remove any chemical residue?
It is important to follow the directions on sanitisers carefully. Sanitisers always use heat and water,
chemicals or combination of both methods. The temperature of water used to rinse them to kill bacteria
and remove any chemical residue is 75 to 77degree C or hoter to soak the item for two or more minutes.

Feedback: recheck the temperature to kill bacteria.
7. Explain five things you should keep in mind to safely use hot trays and pots.
o Keep your work area clean. This prevents hot baking trays, pot and saucepans from tipping or
falling over and gives you space to set hot equipment’s down 
o Switch off hot equipment when not in use 
o Use a ladle to remove sauces from the pot rather than pouring directly from it. 
o Use tongs or spatulas to remove hot baked goods from trays. Also use them to add ingredients to
saucepans so you avoid burns from splashes or steam. 
o Use cloth gloves/mitts or dry tea towels to touch hot tools and equipment 
8. State three ways you can update your technological skills and knowledge so you can use
equipment safely and hygienically.
 In house training by other staff, who is expert 
 Reading the information from magazines or different websites for updating the information 
 By joining food and equipment safety courses 
Feedback: it’s asking about skills and knowledge not equipment.

SECTION 3: Portion and prepare ingredients
1. What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
o You should get the ingredients ready according to food production sequencing –the order in
which you will need to use them according to the recipe or food preparation list. 
2. List four ways you can manage your own speed, timing and productivity to produce desserts
within commercial time frames.
I. Read the recipe closely. 
II. Make a list of tasks you need to complete 
III. Prioritise and schedule your tasks. 
IV. Do other tasks while items are baking, resting or boiling. 
V. Avoid distraction. Concentrate on the job at hand. 
VI. Ask for help if you’re struggling to meet deadlines. 
3. How would you weigh and measure the following ingredients?
250 g flour
1 tbls jam
250 mls water
6 strawberries
Flour- scales 
Jam- measuring spoon and scales 
Water- measuring cup or jug 
Strawberries- manually count 
4. How many grams are in 2.5 kilograms?

2500 grams 
5. You’re making a chocolate sauce. The standard recipe calls for 85 g dark compound chocolate.
The bowl the chocolate is in weighs 30 g. You have an accurate set of scales. What should it read
to ensure you have the correct amount of chocolate?
85g dark compound chocolate +bowl weight 30g = 115 
Correct amount of chocolate 115 gram 
6. List five examples of mise en place tasks that relate to making desserts.
Grating chocolate 
Crushing nuts 
Slicing, dicing, stewing fruit 
Zesting citrus fruit 
Preparing pastry cases or shells 
Whisking, whipping eggs or cream
7. List four pieces of information you might find on stock date codes and rotation labels.
Food type/contents 
Storage date 
Best before or use by date 
Storage conditions 
Date package was opened
Date food was cooked
Weight 
Number of portions 
8. Give two reasons why it's important to take the initiative to minimise waste.
9 Follow correct storage
.
procedures.
1 0 Follow correct stock
. 
rotation procedures
1 .
procedures.
. 
rotation procedures
3 .
procedures.
. 
rotation procedures
5 .
procedures.
. 
rotation procedures
7 .
procedures.
. 
rotation procedures
9 .
procedures.
. 
rotation procedures
1 .
procedures.
. 
rotation procedures
3 .
procedures.
. 
rotation procedures
5 .
procedures.
. 
rotation procedures
There are two basic reasons for minimising the waste, first it causes pollution and indirectly leads
more money and energy wastage. Secondly, whole world is struggling from the scarcity of
resources that is the reason we should contribute in minimising the more resources usage. 
9. You've used half a tin of peaches for a dish you're making. With waste minimisation being
your key priority, what should you do with the remaining contents of the tin?
. Use dry container for storage
Cover properly with lid .
Labels ( best before or use by date )
Keep in the fridge
Feedback: For satisfactory answer please provide few more steps; you would take to the remaining
contents of the tin.
10. List six base ingredients commonly used to produce desserts.

Flour, butter and oil, sugar, eggs, dairy products, liquid, fruit, nuts, coconut, flavouring and colouring
essences, other sweeteners 
SECTION 4: Produce desserts and sauces

1. What method of cookery would you use to make the following desserts?
ð pineapple fritter- deep frying 
ð crème brûlée- baking 
ð Fruit pudding-steaming 
2. Describe the characteristics of the following contemporary and classical desserts.

 Flan/tart: - these are large open pies with a pastry base and fluted pastry border. You can blind
bake the pastry and fill it with cold ingredients to make fruit flan. Alternatively, you can bake the
pastry already filled to create a chocolate, hazelnut or custard tart. 
 Bombes:- different flavoured ice creams and sorbets or a mixture of the two that have been
frozen in two or more layers in a multi-serve bomb- shaped mould. 
 Bavarois :- Dessert made from flavoured custard and whipped cream, set in a mould with
gelatine and served cold. 
 Fool: -fruit fool is made by folding pereed stewed fruit into sweet custard. 
3. A soufflé should be light and spongy. How do you achieve these desired characteristics?
Fold stiffly beaten egg whites into the soufflé mixture just prior to baking. Then, serve it straight
from the oven before the expanded hot air inside escapes. 
4. Briefly describe the following classical desserts including their historical and cultural
origins.
Black forrest- the name is derived from the speciality liquor or that region, known as
schwarzwalder kirsch (wasser) and distilled from tart cherries. This is the ingredient, with its
distinctive cherry pit flavour and alcoholic content that gives the dessert its flavour 
Croquembouche- a croquembouche or croquet-en-bouche is a French dessert consisting of choux
pastry puffs piled into a cone and bound with threads of caramel 
5. Give a brief explanation of the following culinary terms.
ð Chemise- to line or coat a mould or coat an item with jelly or jam 
ð Fold- gently combining delicate ingredients together without letting incorporated air escape 
ð Hull- the hull or calyx is the green leafy top of the strawberry, which is generally removed before
cooking or serving 
ð Macerate- maceration is softening or breaking into pieces using a liquid 
6. What is the difference between chilling and freezing when producing desserts?
The word chilling means making something cooler, without turning it into a solid While the word
freezing means making something so cold that it change from a liquid to a solid. 
7. Define the term ‘food allergy’.

Immune system over-reaction to a normally harmless substance 
8. Define the term ‘food intolerance’.

Difficulty digesting something (usually milk or gluten) it doesn’t involve a histamine response like
and an allergic reaction does. 
9. List six ingredients you should avoid when preparing food for a customer on a gluten-free
diet.
 Wheat 
 Barley 
 Rye 
 Oats 
 Spelt 
 Wheat starch- based thickeners 
 Icing sugar which contains wheat starch 
10. Name eight ingredients you must exclude from a customer’s meal if they request kosher
food.
I. Wild animals 
II. Fish Scales 
III. Duck 
IV. Turkey
V. Meat 
VI. Seafood except kosher
VII. Cheese 
VIII. Insects 
Feedback: Milk, eggs and yoghurt only if they are from kosher animals.
11. Explain the difference between a vegan and a lacto-ovo vegetarian.
ð Vegans: vegans don’t eat animal flesh of any kind. This includes fish, shellfish, chicken, duck, etc.
they also don’t eat any products which come from animals (eggs, caviar, milk, butter, cheese,
yoghurt, ice cream, honey, oils, pate etc.) 
ð Lacto-ovo vegetarians: they eat milk products and eggs, but no animal flesh of any kind. 
12. List two sugar-free alternatives you can use to make desserts for customers who are on a
sugar-free diet?
 Aspartame 951
 Saccharin 954
13. Which of the following desserts has the highestnutritional value: cheesecake, chocolate pudding
with low-fat ice cream, broiled mango with citrus sauce?
Broiled mango with citrus sauce 
Feedback: read the question carefully.
14. What are the consequences of ignoring customers' dietary requirements?

Depending on the situation, failure to address special customer requirements could result in serious
health consequences for your customer and civil or criminal action against you and / or your
employer. 
15. What is crème anglaise and how do you make it?

Crème anglaise (also known as vanilla custard sauce) is made from milk flavoured with sugar and
vanilla and thickened with egg yolks. It’s also one of the most versatile sweet sauces because you
can use it warm or cold, plain or flavoured with a wide variety of ingredients. 
16. What are the five most common sauce types served with desserts?
 Custard and cremes 
 Flavoured butter and Cream 
 Chocolate – based sauce
 Fruit puree, coulis and sauces
 Syrup 
17. What two methods can you use to thicken a hot or cold sauce to achieve the desired consistency?
 Reduce the liquid by gently simmering to evaporate some of the water content. 
 Add a thickening agent to the liquid. 
18. List five suitable ingredients for thickening sweet sauces.

 Flour- wheat, gluten-free and yeast-free 
 Cornflour, arrowroot, potato starch 
 Modified starch 
 Eggs and egg yolks 
 Fruit puree
 Gelatine
 Agar-agar 
19. What is the main difference between cornflour and arrowroot used as a thickening agent for
sweet sauces?
Clear liquids that are thickened with cornflour become opaque or cloudy. Liquids thickened with
arrowroot remain transparent and clear. For this reason, arrowroot is visually the best thickening
agent to use when a clear finish is required. 
20. List the four quality checks you should complete during preparation and cooking of all dishes.
 Taste 
 Texture
 Appearance
 Temperature 
21. What should you do if the dish you're preparing does not meet quality requirements for taste or
texture?
Make the necessary adjustments, within your scope of responsibility, before the completed dish is
served to the customer. 
22. Your stewed fruit has gone soggy and broken apart. What did you do wrong and how can you
prevent this happening in the future?
You’ve overcooked the fruit. Shorten the cooking time in the future- only simmer for two to three
minutes. 
23. Beading occurs on your cooked meringue. What did you do wrong, and how can you prevent this
happening in the future?
I’ve overcooked the meringue. Use a high temperature with a shorter baking time. 
24. You need to correctly store reusable products to minimise waste, ensure food safety and optimise
shelf life. Describe how to store the following products for future cooking activities.
ð Uncooked pastry and dough: - store covered. Refrigerate between 1 and 4 degree C around 85%
relative humidity. Keep for up to five days. 
ð Egg yolks: - store in airtight containers and keep in the refrigerator immediately. Keep for two days in
the fridge. 
ð Cream Cheese:- refrigerate at 3 to 4degree C. keep sealed to avoid it drying out or absorbing odours
from other foods. 
25. Your completed dish took 15 minutes longer to cook in your establishment's oven than what was
specified in the recipe. Record the notes you would make on your establishment's recipe.
Note:- Need more 15 mint for cook the dish . 
Feedback: what note would you write for cooking time?
26. What is the correct temperature for poaching?
93 to 95 degree 
SECTION 5: Portion, present and store desserts
1. Give three reasons why it's important to serve correct portion sizes.
i To maximise the yield and profitability of food production. 
ii To ensure consistency. 
iii For healthy- eating consideration. 
2. List three factors that can affect the portion size of desserts.
i The type of catering establishment. 
ii Service time
iii Number of courses served
iv Type of ingredients used
v Method of preparation 
3. What is the most accurate way to obtain 10 equal portions from a baked
cheesecake?
Firstly Use a portion control marking ring. And second when the time comes to cut the
cake, cut cleanly with a sharp thin- bladed knife and make all portions the same size. For
cleaner cuts, heat the knife in a bowl or jug of hot water and then wipe dry before
making the first cut. Repeat this process for each subsequent cut to make sure that the
knife remains hot and clean for each new cut. 
Feedback: name of tool.

Good job in redoing.
4. What must you consider when choosing accompaniments for your desserts?
The accompaniment should enhance the taste and texture of the main item. Colour,
temperature, flavour are important. 
5. You have prepared a hot chocolate pudding with a rich chocolate sauce. What
accompaniment could you serve to enhance the taste and provide a contrast in
temperature?
Ice- cream (or other suitable cold accompaniments) 
6. List three qualities to consider when choosing suitable garnishes and

decorations.
 Colour 
 Flavour 
 Texture 
7. Describe two ways you can use sugar to decorate or garnish a dessert.
Two ways to use sugar to decorate or garnish a dessert
 Make caramel dip a fork; shake it vigorously so the caramel runs off the fork in
fine, delicate threads. 
 Pour caramel onto an oiled marble slap. Spreads it thin and cool, then break it
like glass into add- shaped shards. 
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8. Are garnishes and decorations the same from one establishment to the next?
Explain why or why not.
They are not same from one establishment. Garnishes are different depending upon the
restaurant and menu style. Chefs also do generate suitable and different garnishes for
different dish. 
9. Explain the contemporary term ‘feathering’ and how it relates to plating and
decorating desserts.
The contemporary term “feathering” is the process of artistically piping lines, swirls or
dots of a coloured sauce into a pool of sauce and then dragging the tip of a knife,
toothpick or skewer through the piped sauce to make interesting patterns. 
10. Your manager tells you to consider practicality of service and customer
consumption when plating desserts. List four questions you can ask yourself to
ensure you meet these requirements for presentation.
i Can the waiter easily and safety carry the service ware and food contained on it? 
ii Is there too much food on the plate? 
iii Does it look balance and contrast? 
iv Is the service ware appropriate and the food accessible? 
v Can the customer easily consume the item in the format presented? 
Feedback: it is asking about practicality and customer consumption.

Good effort.
11. What adjustments to presentation should you make in the following situations?
ð Incorrect sauce has been placed on the plate.
Check the standard recipe and change if necessary 
ð Sauce has dripped on the edge of the plate.

Carefully wipe clean with a clean, lint free cloth. 
ð The dish does not look visually appealing.

Adjust the ingredient if necessary. Add more colour, if necessary, with a bright garnish.

ð Food is piled dangerously high on the plate and may spill when carried.
Reconsider how you want to present the food so it’s safer and more secure for staff
and customers. 
Replate the food onto a larger plate.
Feedback: For the fourth point, this is ok but think what else you would do to be
specific?
12. List five requirements for correctly and safely displaying desserts to optimise
shelf life, ensure food safety and retain optimum freshness.
 Place them on good quality plates, platters or durable trays made of glass,
plastics or china. 
 Keep the desserts in the display neat and clean all times 
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 Check the temperature of the display cabinet on a regular basis. 
 Enclose the product in dome display at all times. 
 Display unfilled pastries at room temperature. 
13. You must store desserts and their reusable by-products in environmental
conditions which optimise shelf life, ensure food safety and retain optimum
freshness/product characteristics. Describe these environmental conditions.
The appropriate environmental condition means using the right packaging and
containers in a space with the correct temperature, humidity, light and ventilation. 
14. You've made six litres of persimmon sorbet. Describe how you will store the
sorbet until it's required for service.
Desserts like persimmon sorbet must be stored at -18 degree Celsius or below that
temperature. Before placing them in the freezer, make sure you wrap them all with
plastic film wrap. This will prevent from freezer burn. Now add date labels on the
packaging with date frozen, desserts type and flavour. This way will help you store safe
for up to four months. 
15. You've made a pavlova base in preparation for a function to be held the next day.
How should you store the pavlova?
These kinds of deserts don’t require refrigeration. You should store the pavlova in the tin
they were made in, in wrap with plastic to prevent airborne dust and drying. Then, move
them to a cool dark place away from the heat of the kitchen, such as the dry goods store.


Student Details
Student ID: 106621
Group No:
Assessment Details

Assessment task: Assessment B. Multiple Choice Questions
Comments/ Feedback:
You have understanding of the subject and techniques and have made good effort just few
questions need redoing. Read the questions carefully, understand, and answer.
Page 31 of 49
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No Student: I have received, discussed and
Signature:..............................
...........................
Signature: Varinder kaur
Date:...08/02/2022.............................................................. Date:2/2/2022
Assessment Task 2 – Multiple Choice Questions
Timeframe for Assessment Tasks:

This assessment task is due in the final week of the term. Total approximately time student
need to allocate on this task will be 3 hours. The time spend on the assessment task depends
on individuals learning abilities.
Assessment Objectives:
You must able to demonstrate the skills and knowledge required to identify the Prepare
vegetable, fruit, egg and farinaceous dishes of cookery
Assessment Task Instructions:
Each multiple – choice question has four responses, out of these four responses only one has a
right answer. You need to answer all MCQ’s.
Assessment Evidence Requirement:
Submit your Multiple-Choice answer.
Assessment Submission Requirement:
Your assessor will be looking for the following quality specifications as demonstrated in your
written reflection:
Multiple – Choice Questions.
Question 1:
The following factors can be used toestimate the number of serves to be prepared for service.
Match each factor to the relevant example:
Historical data e.g. if there are more or fewer diners than normal 
Number of bookings e.g. set menu events may mean fewer dishes prepared but more of
each dish 
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Special functions e.g. on a Friday night you average 30 serves of a particular dish 
Climate and weather e.g. a storm may affect the usual number of customers in a
waterfront restaurant with a large terrace 
Question 2:
Common methods used to calculate the required ingredients for menu preparation
include:(Answer true or false in space provided)
True or
False
All planning and preparation of dishes starts with the menu. F
To help you prepare the dish correctly, businesses generally provide standard T
recipe cards (SRCs) for each dish which shows you exactly what is needed for
the dish and how to prepare it.
The various menu items are broken up into key preparation tasks and an T
overall preparation list or workflow is prepared.
By adding up the recipes you can figure out how many orders you need to F
place for each ingredient.
The recipe requirements then have to be calculated, e.g. if the standard recipe T
card is for 10 serves and 40 serves are needed, then the ingredient quantities
on the recipe card would need to be multiplied by 4.
The types and amounts of ingredients are selected and requisitioned from F
stores or collected from the dry store or coolroom depending on organisational
procedures.
Question 3:
The following factors may affect the selection of ingredients when
preparing desserts. Match each factor to the relevant example:
Seasonality e.g. specialised cooking equipment like ice cream makers and
commercial mixers may be needed 
Price e.g. it may be cheaper to buy certain fruit at specific times of the
year, e.g. raspberries can be very expensive out of season. 
Infrastructure e.g. differences in menus and expectations between an aged

hostel, café, restaurant and 5 star hotel or cruise ship 
Equipment e.g. self-service, set menu, à la carte buffet style. 

available
Quality standards such as FIFO (first-in-first-out) are important to ensure that the
oldest product is used up first
Service as some fruit may only be available for a limited time, e.g.
requirements tropical fruit in winter or wild strawberries in Europe. 
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Stock rotation storage space and preparation space can impact on possible
principles processes such as chocolate, cake and pastry production 
Question 4:
The common Work, Health and Safety and Hygiene requirements for using equipment
include:(Tick the correctbox indicating true or false)
True False
Whichever equipment is used, it is important to check it first for cleanliness T
to prevent cross-contamination.
Any equipment that has to be assembled must be put together correctly. T
Incorrect assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must T
refuse to do the task and report your supervisor to management.
Equipment malfunctions and faults must be reported to asupervisor and T
any faulty equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation T
of equipment during usage or when changing a food item, isessential.
Correct storage conditions must be used to ensure that equipment can T
dry properly to prevent the growth of mould and bacteria.
Question 5:
Match the utensil to the relevant description for use:
Pastry scrapers rings, trays, spring moulds and specialised shapes such as Gugelhupf
and horns moulds which are used for cakes and sponges 
Paletteknives 8 Tart pans are used for short paste. Fluted moulds and dariole
moulds which can also be used for yeast pastes. Cornet moulds which
are used for pastry horns 
1
Cake tins Can be used for finished pastries and cakes as well as for garnishes,
to prevent them sweating 
Moulds 2 Are used to accurately apply sauces to a plate. Different sizes and
shapes and patterns of sauce can easily be created with syringes 
Cutters 7 Minimise waste and help youto work hygienically 
Sugar Are used to measure the temperature of the sugar or the density of
thermometers 6 a sugar syrup. 
Syringes and 4 Are used for a wide variety of pastries from fleurons to shortbread
pipettes biscuits 
Cooling racks 3 Straight and cranked spatulas which assist with the removal of
pastry and the finishing of cakes 
Question 6:
Match the by-product from dessert preparations to the relevant example for use:
Chocolate leftover 2 Use in fleurons 
Egg whites 6 These can be ground up and used as chocolate sprinkles or
melted for chocolate sauce 
Egg yolks 3 These can be used for Anglaise sauce or in the main
kitchen for Hollandaise or Béarnaise sauce 
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Sponge leftovers 5 Use forsorbet or as a coulis 
Puff paste off cuts 1 Can be used for biscuit crumbs or in trifle

Fruit off cuts 4 These can be used inthe main kitchen for clarification or
farces or for meringue or pavlova 
Question 7:
Match the correct menu example to the relevant method of cookery used to produce it:
Boiling 1 Peach Melba 
Poaching 6 Cider Braised Apples 
Stewing 8 Roasted Caramelised Chestnuts 
Braising 2 Profiteroles 
10
Steaming Crêpes Suzette 
3
Roasting 4 Pear in Red Wine 
Baking 9 Apple fritters 
Grilling 5 Rhubarb Crumble 
Shallow 7 Bananas grilled with honey 
frying
Deep-frying Steamed Yeast buns 
Question 8:
What is the role of sauces used for desserts? Which
aspects should be considered for preparation and presentation?
(Answer true or false in space provided)
True or
False
Sauces often lift a dish byeither enhancing the underlying flavour or by T
providing a contrast.
Sweet sauces can be based on fruit, syrups, custard varieties, chocolate base or T
sabayon.
Sauces can be used toaccompany dishes, e.g. an apricot sauce with a savarin. T

Often they are used in combinations like a chocolate sauce and raspberry T
coulis to add different flavours andcolours to a dish or as garnish, like
feathering two sauces on a plate.
Sauces should not influence contrast and textureof a dish. F
The thickening agents used in sweet sauces should be based on pure starches T
or gels that set once cooled as these interfere the least with the base flavours.
Question 9:
Connect the process for making fruit-based sauces to the
correctproduction method:
Jam process 2  For instant fresh sauces you can also blendany fruit with stock
syrup. This sauce will last longer than a sauce based on icing sugar.
This process can also be adapted similar to the jam process, where
the syrup is boiled with the fruit, citrus juice and cinnamon to
105°C, then strained and poured into sterilised containers. Stock
Page 35 of 49
syrup will provide a sweeter flavour and should be used for frozen
or less ripe fruit
Fresh A simple process in which you cover the fresh or frozen fruit with
blending 3 sugar, add any desired spices like cinnamon or star anise and let
process the fruit soak. Bring the mixture to the boil and cook until the fruit
is tender. Push through a sieve and pour into a sterilised container
to prevent the development of unwanted moulds or bacteria.
This sauce has excellent shelf life
Stock syrup 1 Mix the fruit and simply crush it for a rougher, chunkier, salsa
process style texture, or blend it with icing sugar and strain for a smooth
finish. Citrus juice, alcohol and spices can be added for variation
and to highlight or support flavours. This type of sauce will have
a fresh flavour, but will lose its fresh taste quicklyand should only
be produced in small quantities
Question 10:
Connect the custard-based sauce to the appropriate production method:
Anglaise 1 A fresh mixture is produced, strained and then served on the side of
base desserts. If it is to be used warm it might be stabilised with cornflour or a
small amount of custard powder as the starch will prevent the
mixture from splitting. If keeping it in a bain-marie make sure it is
suspended above the heat and keep the temperature at ~80°C otherwise
the protein will solidify, appearing as specks in the sauce
Custard Boil the milk and sugar, add the diluted custard powder (1012% starch
2
base to liquid) and bring the mixture to the boil. Take care not to burn it
on the bottom. Strain the sauce and store with a cartouche or coating
of icing sugar on the top to prevent the forming of skin. This sauce will
also keep in the bain-marie and is cheaper to produce.
Question 11:
Connect the foam sauces to the relevant production principles:
Sabayon applies the principles of whipping the yolks or eggs with the sugar
1 and liquid over a water bath until a firm froth is achieved. This is
referred to as the “ribbon stage” when the egg yolk starts to
coagulate and the incorporated air is kept suspended.
American Is made with sugar and egg yolk whipped over a bain-marie and
Syllabub 3 then whipped cold. Lightly whipped cream is folded through and for
other varieties fruit purees,liqueuror chocolate can be added.
Sauce Is a variation of a foam that can be used as a sauce, a dessert by
Mousseline 2 itself or even as a drink depending on the proportions of the
 ingredients. It uses cream instead of egg yolk to hold the air bubbles.
Question 12:
Match the crème to the appropriate description:
Crème A “reversed cream” containing liquid (milk, stock, cream)and egg
Chantilly which sets after cooking and is then turned out, such as Crème
Caramel. Royale is another term used for this type of cream
Crème à Pastry or confectioner’s cream that can be set with flour. Modern
Page 36 of 49
l’Anglaise recipessubstitute pure starch as it does not interfere with the
flavour
Crème This is a mixture of Anglaise and butter. Variations such as Italian
Renversée butter cream or icing can be substituted
Crème Whipped dairy cream with sugar and vanilla
Pâtissière
Crème Also referred to as Bavarian Cream. It uses English custard,
Bavarois gelatine and whipped cream. For a cheaper or lighter version
replace half of the cream with whipped egg white
Crème A mixture of egg yolks, sugar and milk thickened by the egg. Also
DiplomaT referred to as English custard
Butter A mixture of crème pâtissière and whipped cream used for
Cream flavoursome fillings as in profiteroles or bee sting cake
Question 13:
Connect the filling to the relevant production method:
Ganache 4 special filling for chocolate pralines made from nuts, icing sugar
and chocolate or cocoa butter
Curds 6 Used for chocolate hollows, a mixture of stock syrup and liqueur
or spirit
Gianduja A mixture of nut paste and sugar boiled with glucose and then
1 cooled and milled. It is hardly ever produced fresh. It is made
using different nut types such as almond, hazelnut and
pistachio and also, as a substitute, using cheaper kernels such
as apricot or peach.
Liqueur 2  A mixture of hot cream and chopped chocolate forming a paste.
Fillings This is explained in detail in the chocolate section
Marzipan A mixture of caramel and roasted nuts. The mixture is poured
3
onto an oiled baking paper and once cooled, broken up or finely
ground, depending on use. It can also be added to chocolate or
gianduja
Praline 5 A mixture of citrus juice, egg and sugar. It may be set baked in the
oven or thickened with pure starches
Question 14:
What are the procedures for using leaf and powdered gelatine – how do these differ?
(Tick the correctbox indicating true or false)
True False
Gelatine is a setting agent made from animal bones and skins. It can be T
bought in sheets or powder form.
The powder is easier to work with but is more expensive. F
Gelatine comes in different sheet weights (gold, silver, bronze, etc.), with F
varying setting strengths, indicating how much liquid can be set by a
certainamount of the gelatine.
Setting strengths anddescriptions vary between products so it essential to T
test each product yourself before using it.
Gelatine leaves should be soaked in hot water, removed from the liquid F
and immediately transferredto the desired product.
If you add dissolved gelatine to a cold mixture it can form rubbery strands T
Page 37 of 49
or lumps rather than a smooth mixture so it is advisable to “temper” the
gelatine first by adding a small amount of the final product, e.g. cheese
cream, to it and then mixing it through.
Question 15:
Match the thickeningagents tothe correctproperties and descriptions for use:
Agar-agar 3 Can be boiled with fruit juice or liquids and will set once cooled
down, however they will not dissolve completely.
Acacia or Gum 6 Is a setting agent extracted from citrus fruit and apple pomace (fruit
Arabica cell walls). It is used in the production of jams and jellie
Sago and 1 Is a gum that can be used as a vegetarian alternative to gelatine. It
Tapioca is produced from seaweed and will set without refrigeration.
Cornflour, 7 Is a cooked mixture of flour and butter usually in a ratio of 1:1. It is
arrowrootand the thickeningagent for some sauces.
other starches 2 
Pectin Set twice theirown weight and form the thickeningagent in Anglaise
4 sauce.
Roux Is an exudation (sap) of the African acaciatree used as a stabiliser,
5 thickener, surface finishing agent and humectant (attracts moisture)
Egg yolks Are diluted and added to a hot liquid for thickening. Consider the
temperature requirements for the different types of starches.
Question 16:
Desserts featured on modern menus often feature a combination of classifications and
techniques. What does this trend entail? (Tick the correctanswers)
The chef creates dishes that have severalcomponents on two or more plates to F
highlight the texture and flavourcontrasts.
It is important to consider the balance of final dish and emphasis should be placed T
on either harmony or contrasts of textures and flavours.
In fine dining a dessert is an elaborate individual item but in a simpler restaurant F
it could be a piece of homemade cake with some cream or ice cream on the side.
The complexity and presentation of a dessert depends on the clientele and T
market, your price structures and seasonal produce.
Question 17:
Match the dessert made from choux paste to the key features:
Éclairs 2 These can be served individually as desserts or be used to create a
croquem bouche; Ensure they are baked through before removing from
the oven; fill and dust liberally with icing sugar or coat with chocolate.
Profiteroles This classical French dessertis used during all service periods; Ensure
that these are baked through before removing from the oven; Glaze
1 and fill with Crème Diplomat and/or Chantilly and plate with a
suitable sauce
GâteauSt. 3 This cake is named for the patron saint of bakers and pastry chefs.
Honoré Dock the puff paste base and place the profiteroles so that there is 1
profiterole per slice; fill with crème chibouste and garnish with spun
sugar
Question 18:
Match the dessertto the typical features:
Page 38 of 49
Japonaise 3 This elaboratedessertcan be used to showcase your skills temper
with Berry the gelatine with part of the raspberry pulp mixture to ensure even
Mousse setting; serve with Chantilly cream, mint leaves and fresh
raspberries on the side
Flourless This cake is suitable for gluten freediets; it is important to
Chocolate aerate both the egg yolk andegg white mixtures, then fold in the
Cake 2 other ingredients; coat with ganache and serve with Anglaise and
fresh berries for colour
Raspberry This meringue mixture is enriched with ground nuts; pipe the
Mousse mixture in a circle; fix the base layer on a plate with cream. Pipe the
Gâteau 1 berry mousse on, add some blueberries, then top with another
Japonaise disc and sprinkle with nougat or dustwith icing sugar
Question 19:
Match the batter or egg based desserts to the correct descriptions:
Palats 2 This dish is a traditional harvest dish using seasonal fruit; due to the
chinken high moisture content of the fruit you must ensure that the batter is
baked through; dust with icing sugar and serve in the baking dish
Crêpes This Austro-Hungarian speciality is similarto crêpes and must be
Suzette 4  rolled in the pan to create a thin product and is cooked with low
heat toavoid colouring; They are traditionally filled with powidl,
a strong plum jam.
Apple Fritters can be made by covering any fruit with batter and deep-
3
Fritters frying it; for a lighter batter, separate the eggs and whip the
whites before foldingthrough the rest of the batter; serve with
apricot or Anglaise sauce and ice cream
Clafoutis 1 Traditionally a guéridon dessert flambéed in front of the guest; Mise
Limousin en place is very important for a smooth workflow; serve with
vanilla ice cream and cream on the side
Question 20:
Match the desserts to their key features:
Panna Cotta 2 This is a classical French dessert, despite its name; to avoid
separation, the milk mixture must be just starting to set before you
fold under the cream; it can be set in a dariole mould and turned
out or served in a cocktail glass
Bavarian The name means “cooked cream” in Italian and is set using gelatine;
Cream 1 it is easy to prepare but to prevent the mixture from separating it
(Crème should be set quicklywith ice; serve with pineapple compote
Bavarois)
Crème 3 This deceptively simple dessert requires some skill to make well; do
Caramel not burn the toffee; The heat must be controlled so that the custard
does not soufflé and create air bubbles; turn out and garnish with
cream, filigreeand fruit.
Question 21:
Uses of fruit for various dessert applications could include:
True False
Page 39 of 49
Leftover or small amounts of fruit can be cut into a macédoine of fruit and F
served in coupes with ice cream such as a Coupe Jacques in which the fruit
is topped with lemon and strawberry ice.
Leftover fruit can be puréedand used it in sorbet. T
Stewing is used for harder fruit such as rhubarb, quinces and apples. The T
stewed fruit can be made into compotes or puréedand used for the
traditional English fools.
Fruit compote and preserved fruit enable us to use fruit in its prime and T
preserve it for menu choices all year around. Fruit purée is also used in
coulis, as partof ices or bavarois.
Poaching fresh fruit such as tamarillo and pear allows us to highlight F
some of the flavours with the careful use of spices. The poaching liquor
used provides flavouror colour such as in a pear in red wine sauce.
Slow poaching is popular with guéridon cooking whereas flambéed fruit is T
popular with back-of-house cooking.
Bananas, raspberries, figs or apple slices are given extra menu appeal T
once the flambéed fruit is served with ice cream and double cream.
Question 22:
Risk factors which must be considered when producing and storing frozen desserts
include:(Tick the correctanswers)
The main concern with frozen sweets is the danger of contamination. F
Dairy products are susceptible to contamination and that is why milk is pasteurised, T
i.e. heated above 70°C to kill all bacteria.
Make sure that the ice cream machine is cleaned properly, particularly any T
components that have openings where leftovers can accumulate.
The eggs used in an Anglaise base also need to be safe and returned to the heat for T
hygiene reasons as well as thickened for consistency, also.
Once the Anglaise mixture has been chilled, add it to the ice cream machine and F
churn it until it sets. Any contamination that occurs afterwards cannot becontrolled.
Fingers must not be used to taste items or remove ice creams from the machine. T
Always use the same spoon each time when testing the final product to prevent F
cross-contamination.
Store delicate frozen desserts at -12°C. F
Question 23:
Match the category of ices to the correct description:
Ice Cream 3 This is a mixture of a dairy base with fruit purees. It is important to
add the fruit puree once the Anglaise has cooled. This has two
advantages: firstly it retains the
Freshness of flavourwithout “cooking it” and secondly it retains
the colour. For yoghurt fruit varieties add 250g of fruit pulp to the
basic recipe.
Fruit Ice This is refreshing and adds lightness and clear flavours to adish. If
Cream 1 you have too much sugar the ice will be soft, whilst hard ice requires
Page 40 of 49
more sugar. Egg white can be added as a stabiliser, gelatine or
glucose to prevent the formation of large ice crystals and to make the
ice slightly sticky as you will notice in Italian Gelato.
Fruit-Based These mostly use an Anglaise base with milk. For a richer ice cream
Ice including 2 part of the milk is replaced with cream, usually between 30-50%.
Gelato, Sorbet Use lower fat cream otherwise it can form a fatty layer at the roof
and Granita of your mouth. Other varieties within this category use buttermilk,
yoghurt or fresh cheeses, such as Mascarpone or for a different
flavour, even Brie or a light blue vein cheese.
Question 24:
Match the frozen Dessert with the correct features:
Iced Orange 2 This is a perfect refreshing dessertthat highlights seasonalproduce.
Parfait Grand The ratio of fruit to stock syrup is normally 5:4 but can be altered
Marnie depending on the sweetness of the fruit. Dust with icing sugar
Iced Orange Parfaits are ice creams that do not require churning as the eggs and
Soufflé whipped cream provide a smooth consistency. They are usually set
3 in terrine moulds or ramekins. Take care not to coagulate the egg
yolks when mixing. Maintain the aeration of the meringue and
whipped cream when foldingtogether. Garnish with fresh berries,
orangesegments and strawberry coulis.
Tropical This parfait mixture is set in a collared ramekin to provide the
Fruit Salad appearance of a risen soufflé. The moulds must be filled to a
with Melon consistent height and must be completely frozen before removing
Sorbet 1 the collar. Dust with cocoa and serve.
Question 25:
What is the basic method for preparing Conde rice? Which ratio is used as a guideline?
True or
False
Rice for sweets needs to be glutinous and absorb the liquid used T
Long grain rice is mainly used as it swells and breaks up, providing excellent F
glutinous texture.
For short grain rice a ratio of 1 rice : 7 liquid applies. T
For conde rice, boil the milk with sugar and lemon zest, rain in the rice and T
bring to the boil. Stir, place a cartouche on top and put into a medium oven
until the liquid is absorbed.
Condé rice must be cooked very quickly at high heat to prevent the rice F
breaking down too much.
Once the rice is cooked, fold through some whipped cream to lighten the T
mixture, then portion.
Condé rice is traditionally topped with poached fruit and the dish is named T
after the fruit used e.g. Pear Condé or Apricots Condé.
The fruit is coated with apricot glaze. Condé can be served warm or cold. T
Page 41 of 49
Question 26:
Connect the type of dessertto the correctdescription:
Flummery Is used for semolina-based desserts. It can be served hot or set with
cream and gelatine. In general it is cooked similarly to a
2 pudding where the milk is boiled with sugar and lemon zest, then the
semolina is rained in. Bring to the boil and once the mixture
thickens remove and cool. Fold in egg yolks and egg whites and place
into moulds and cook au bain-marie.
3
Grütze Is cooked in fruit syrup and sugar until translucent, and then cooled
to room temperature.Set in a mould and serve with fruit.
Sago and 1 Is a German and Scandinavian speciality based on this principle that
Coconut uses tapioca or sago to thicken stewed fruit. The fruit used is usually a
Pudding concoction of berries or plums and cherries. Boil the fruit juice
with Spiced with sugar and the tapioca. Once it goes glassy and thickens, add the
Kumquats fruit. Portion the cooked mixture in glasses and serve chilled with
King Island cream or Anglaise sauce. These sweets are suitable for
strict vegetarian diets, as vegetarians would not eat gelatine
products. They are also useful for the coeliac diet.
Question 27:
What are the key processes for tempering chocolate?
True or
False
Tempering is a method of crystallising cocoa butter in a stable form in the F
fluid chocolate mass.
It achieves a smooth finish with a high gloss and even colouring with no bloom. T
The process of tempering consists of heating the chocolate evenly to 55°C to F

boil off processing impurities.
The “Tablier” or Tabling Method involves spreading ¾ of the chocolate onto T
a marble slab, scraping the chocolate until cooled to 28°C, then recombining
all the chocolate and warming to 32°C for use.
The vaccination method involves heating the chocolate then adding finely F
chopped, shaved or grated chocolate (seeding) until the temperature falls to
below 32°C and signs of thickening occur.
Question 28:
The following general rules must be considered when producing desserts for religious
diets: (Tick the correctanswers)
Gelatine derived from pork must not be used in any dishes for followers T
of Islam and Judaism
All dairy products are halal regardless of processing and can therefore be used F
for the preparation of desserts for followers of Islam.
Alternatives for dairy products used when producing desserts for followers of T
Judaism include parve whip and parve milk powder which are produced
from non-dairy ingredients
Buddhist and Seventh Day Adventists avoid alcohol and this should be T
considered when preparing desserts for these groups.
When preparing desserts for Hindus, no gelatine derived from beef must be used. T
Page 42 of 49
When preparing dishes for Muslims, no alcohol may be used, and all dishes T
which use alcohol in the production stagestherefore should be specified.
Question 29:
You have a recipe for Vanilla Bavarois with Cocoa Sauce and Raspberry Coulis. Match
the vegetarian diet to the relevant modification requirements for this recipe:
Vegan 3 Omit milk and cream in the Bavarois and cocoa sauce.
Replace with soy or rice milk.
Lacto vegetarian 1 Omit gelatine and use agar agar.
Ovo vegetarian Produce a set dessertusing soy or rice milk and agar, as
4 eggs, milk, cream andgelatine cannot be used. Substitute
milk in cocoa sauce.
Ovo-lacto 2 Omit eggs andgelatine. Use agar instead. This will make
vegetarian the product more like a panna cotta.
Question 30:
Match the dietary consideration to the relevant options for ingredient substitutions:
Gluten-free 4 Soy, almond, rice and coconut milk
Soy yogurt, coconut milk, non-dairy whipped topping
Egg allergy/ 2  Powdered egg substitute, tofu, thick fruit or
Lacto vegetable purées
vegetarian
Lactose-free 1 Fruit purées, stevia, sugar replacers, artificial sweeteners
Nut allergies 6 Flours: legume, brown rice, buckwheat, coconut, corn, potato,
tapioca, white rice, all-purpose gluten-free flour
Low-sugar 3 Plant oils: olive, safflower, canola Trans fat free margarines
Fruit purées
Low-fat 5 Dried fruit
Sesame, flax or sunflower seeds
Question 31:
Which nutritional aspects relatedto desserts should be considered
to provide healthy desserts?
True or
False
Yoghurt and buttermilk, skim milk and goats’ milk aren good low- T
fat alternatives that you may want to use.
Polyunsaturated fats can be used instead of butter but they will change T
the final taste.
It is preferable to use artificial sweeteners instead of honey or fresh fruit as a F
sweetener.
Stevia is a natural alternative for use a natural low energy sweetener. T
The use of various types of flour in baked goods contributes to the dietary T
fibre intake, particularly with wholegrain and other flours containing
bran or the husk of cereals.
The addition of bran or other dietaryfibre to white flour F
Page 43 of 49
helps with digestion and promotes a healthier diet.
Question 32:
The following guidelines need to be considered to assist with
portion sizes for desserts: (Tick the correctanswers)
Serving size depends on the enterprise and location. In the country you often serve T
larger portions and more hearty desserts.
For degustation menus you have small portions with interesting variations or T
flavours.
On average a finished dessert serving is 300-350g for the main item e.g. F
Bavarian cream.
Ice cream varies between 100-200g depending on the type of ice cream and its F
accompaniments.
Using a total serving size of 750-1000g fora 3-course meal or degustation is useful T
for judging the size of individual portions sizes.
Decorations such as a pastry tulip, chocolate curl, whipped cream F
and strawberry will add to the total weight and volume.
Providing a detailed guideline, e.g. cut a 20cm GateauPithiviers into 12 equal T
portions, use a 150mL ramekin; can assist other staff that may not
have the routine of the experienced dessertchef.
Question 33:
The following general guidelines should be considered foreffective and hygienic
presentation of desserts: (Tick the correctanswers)
All perishable commodities must be refrigerated at 1-4°C so that they T
appearat the best possible quality, on the plate
Cold food should be served at room temperature F
Hot food should be served hot, on room temperature plates T
Try not to use more than 60% of the plate’s surface. The rim of the T
plate is the frame of the dish – keep it spotless!
Use ladles and spoons for portion control T
Use a smallplate to catch drips and spills while plating, to T

prevent them landing on the service plate
Use utensils such as plastic rings, timbales, cups and ice T
cream scoops to help with presentation and portion control
Remove spills with a cleancloth or tissue – if the plate does not getclean T
then plate it again using better technique
Question 34:
Match the factors that impacton presentation to the examples of
how they can be considered in a plated dish:
Colour 2 Form chocolate curls to add to ice cream and desserts, bake
rum baba in a timbale and garnish the top with fresh fruit
for extra height
Texture 4 Use fresh fruit or coulis and sauces to add colour accents
contrasts
Page 44 of 49
Flavour 6 Passionfruit parfait served ona chilled plate, Berry and
combinations Mango tartlet on room temperature plate
Height 1 Use crumble on top of a fruit filling, wafers with ice
cream, sesame seed wafers with brûlée
Temperature 3 Use a variety, e.g. round blueberries, cone shaped raspberries
and half circles of pineapple
Shapes and 5 Chocolate Bavarois with raspberry coulis, hazelnut pudding
proportions with cocoa sauce
Question 35:
Economic and hygiene aspects which must be considered when
handling and storingdesserts and ingredients used for desserts include:
True or
False
Cakes can have a longer shelf life than yeast goods. With a cream T
gateau, you may want to cut it in half before dressing it and
freeze one half for later use.
Sweets often need to be stored in the fridge or cool room separated from T
other foods, particularly strong smelling items.
Hygienic handline is extremely important for preventingcross-contamination. T
In the production of sensitive items such as ice cream, absolute adherence to T

clean work practices is essential as dairy products canvery easily be cross
contaminated.
To reduce the risk of Salmonella poisoning from ice cream you should make F
all frozen products by hand.
Sauces should always be stored in sealed labelled containers or temperature T
controlled during service such as a bain-marie or chilled cabinet.
All items in storage must be appropriately covered and bear a label stating T
details of contents, the production date and name of the person responsible.
Consider correct handling of high risk items containing dairy during T
processing and storage.
Question 36:
It is essential to ensure the specific dietary requirements for customerswith special diets
are considered carefully to prevent potentially serious health implications and possible legal
consequences as a result. Match the intolerances to the likely implications:
Gluten 2 The proteins the whites cancause immune reactions, particularly
in children. Severe reactions can result in anaphylaxis
MSG 5 Intolerance of this and Coeliac disease are intestinal disorders in
which the body reacts badly to gluten, a protein component in
grains such as wheat, rye and barley.
Nuts 7 A compound found naturally in some foods, suchas tomatoes, as
well as processed items such as cheese and wine. Stomach reactions,
migraines and anaphylaxis can occur as a result of histamine
intolerance
Eggs 1 consumption by those with intolerance can create gas, which can
cause abdominal pains, cramps and other symptoms.
Lactose 4 monosodium glutamate is a flavour enhancer which can cause a
Page 45 of 49
sensitivity reaction.
Salicylates 6 Natural plant hormones, which are found especially in the skins of
vegetables and fruit, as well as spices can provoke a range of
reactions, including stomach problems
Histamine 3 Consumption of these can cause severe reactions which can result
in anaphylactic shock. If not treated quickly and correctly,
anaphylactic shock can result in death!
Question 37:
What are therequirements to ensure a clean workspace during preparation and service
of desserts, and at the end ofa shift? (Tick the correctanswers)
In addition to storingleftovers and off-cuts correctly, it isalso important to T
maintain your work area.
Throughout your shift you should do regular “tidy up” procedures as you T
move between tasks.
Hygiene is crucial, so make sure you keep the work areas very clean and tidy. T
Keep utensils separate from each other and makes sure you do not cross
contaminate your items.
You need to clean your work area when changing tasks .For example if you are T
working with raw eggs and then change to preparing a cream filling, you must
clean and sanitise surfaces and equipment in between!
At the end of your shift you will need to conduct a morethorough clean of all T
your work surfaces, such as benches and shelves.
When cleaning at the end of a shift you need to remove all food particles, apply F
a sanitiser, clean all surfaces with hot soapy water, thenrinse and wipe each
area with paper towel.
You will also need to clean stovetops, the oven, walls, floors, cupboards and T
other parts of the kitchen and service area.

Student Details
Student ID: 106621
Group No:
Assessment Details

Assessment task: Assessment C. Assignment Activity
Comments/ Feedback: Very good effort only few need to redone. Read carefully and do before
submitting.
Well done, good understanding of the topic.
Page 46 of 49
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No Student: I have received, discussed and
Signature:..........................
Signature: Varinder kaur
Date:.08/02/2022................................................................ Date:2/2/2022
Assignment Activity
Write two standard recipe cards, for two different desserts each using a different
method of cookery.
RECIPE CARD
Recipe Name: chocolate mousse 
Date costed: 31/01/22
porations/Yield: 6 
Selling Price: $8 
Cost price: $2.8
Food cost: $28
Preparation Time: 30 minutes 
Time: 1.30 hours 
INGREDIENTS QUANTITIES PRICE PER TOTAL COST EQUIPMENT
OR AMOUNT UNIT
Egg  3 egg  $6.00  $2.2  bowl 
Dark chocolate 300g  $10.00 $10.00 bowl
Caster sugar  ¼ cup (55g)  $2.5  $0.25  spoon
Page 47 of 49
Cocoa powder  1 tbsp  $2.6 $0.8  spoon 
Thickened cream 300ml  $22.00 $14.75 Measuring
 cup
Method:-
 Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let
the bowl touch the water) stir until melted. Remove bowl from heat and aside to cool
slightly.
 Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until
mixture is pale, thick and doubled in volume.
 Fold in cocoa powder and cooled chocolate until combined. In a separate bowl, whip
cream until thickened (be careful not to over-beat).
 Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to
keep the mixture as light as possible.
 Spoon into 10 serving glasses and chill in fridge for at least 1 hour. Remove from fridge to
15 minutes before serving, and then top with extra whipped cream and grated chocolate
to serve.
Feedback: Need to mention the quantities/amount and make sure the $ sign is before the
numbers. Check spelling which is marked in red. Some equipment is missing.
RECIPECARD
Recipe Name: Bistro cheesecake 
Date costed: 1/2/2022 
Portions /Yield: 5 
Selling Price: $9
Cost price: $3.2 
Food cost: $28.8 
Preparation Time: 30 minutes 
Time: 1 hours
Ingredients Quantities Price per unit Total cost Equipment
or amount
Arnott’s nice 300g $10.00 6.8 Food processor
biscuits 
Melted butter  180Kg  $5.50 $5.50 Bowl 
Cream cheese 750Gram  $4.80 $1.7 Bowl 
Caster sugar  225 Gram $0.8 $0.8 Spoon
Egg 2 $6.00 $2.20 Bowl
Page 48 of 49
Vanilla extract  1tsp $1.80 $0.60 Spoon
Lemon juice  1 tbsp $1.60 $0.40 Spoon
Thickened cream To serve $22.00 $10.60 Bowl
Ground nutmeg To serve $3.50 $0.20 spoon
Method:-
 Preheat the oven to 180c/ 160c fan forced. Invert the base of a 22cm spring pan.
Grease and line the base with baking paper and secure back in the pan.
 Process biscuits in a food processor until resemble breadcrumbs.
 Add the butter and process until well combined. Press the mixture over the base and
side of prepared pan, leaving a 1cm gap from the top. Place in the fridge for 15
minutes to chill.
 Meanwhile, use electric beaters to beat the cream cheese and sugar in a bowl until
smooth. With the motor running, beat in the eggs 1 at a time, beating well after each
addition. (it’s better to overbeat rather than under beat. )
 With the motor still running, beat in the vanilla and lemon juice until combined. Spoon
filling over the chilled biscuit base, smoothing the surface.
 Bake for 35-40 minutes or until filling is set and lightly browned on top. Turn off oven.
 Leave the cheesecake in the oven, with the door slightly ajar, to cool then chill
overnight, if time permits. Top with whipped cream and sprinkle with a little nutmeg
to serve.
Feedback: Need to mention the quantities/amount and make sure the $ sign is before the
numbers. Some equipment is missing.
Page 49 of 49

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Assessment Summary Sheet

Final Record Sheet

Student ID: 106621

Qualification Name Certificate III in Commercial Cookery

Qualification Code: SIT30812

School/Department Culinary Art School

Term: Three Date 08/02/2022

Unit Code: SITHPAT006

Unit Title PRODUCE DESSERTS

CAT 4: Observation (workflow plan) S NYS

Student Signature (after feedback): varinder Kaur Date: 14/2/2022

Unit of Competency Outcome (final result) Competent Not Yet Competent

Resubmission Require if NYC

Assessor Provide the comments here:

New submission Date: 15/02/2022

Assessor Name: Mrs. Anuradha Clarke Signed Date:

Unit of Competency Outcome (final result) Competent Not Yet Competent

Resubmission Require if NYC

Assessor Provide the comments here:

New submission Date:

Assessor Name: Signed Date:

SIT30816 – Certificate III in Commercial Cookery

Assessment Task 2 – Multiple Choice Questions.....................................................................16

Activity B – recipe research activity ................................................ Error! Bookmark not

Activity C – Waste minimisation observation.............................. Error! Bookmark not defined.

Overview of the Unit of Competency

Foundation Skills Requirement

At each submission of your Assessment Task, you are to fill

• culinary terms and trade names for:

• variety of common desserts:

• common special dietary requirements which must be considered when producing

• key health and legal consequences of failing to address special requirements

• adding fats and liquids to dry ingredients

• expected product characteristics of the classical and contemporary desserts specified in

• common garnishes and decorations used when preparing desserts:

• coloured and flavoured sugar

• appropriate cooking temperatures and times for desserts

• ensure food safety

Additional Assessment Resources

Assessment Cover Sheet:

Unit of competency: SITHPAT006- Produce Desserts

Timeframe for Assessment Tasks:

SECTION 1: Select ingredients

Feedback: Check if the question is asking for flour or something else.

SECTION 2: Select, prepare and use equipment

Feedback: it’s asking about skills and knowledge not equipment.

4. How many grams are in 2.5 kilograms?

10. List six base ingredients commonly used to produce desserts.

SECTION 4: Produce desserts and sauces

2. Describe the characteristics of the following contemporary and classical desserts.

7. Define the term ‘food allergy’.

8. Define the term ‘food intolerance’.

11. Explain the difference between a vegan and a lacto-ovo vegetarian.

14. What are the consequences of ignoring customers' dietary requirements?

15. What is crème anglaise and how do you make it?

18. List five suitable ingredients for thickening sweet sauces.

26. What is the correct temperature for poaching?

Feedback: name of tool.

6. List three qualities to consider when choosing suitable garnishes and

Feedback: it is asking about practicality and customer consumption.

ð Sauce has dripped on the edge of the plate.

ð The dish does not look visually appealing.

Assessment Cover Sheet: