SIT40516 - Certificate IV in Commercial Cookery

SITHPAT006 Produce Desserts

Student Homework

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 This booklet has been designed for students undertaking face to face mode of study where you
are required to make sure you complete the questions as a part of formative assessment during
the course of the learning process.
ABOUT THIS BOOKLET
The questions that are included in this booklet are not a part of the formal assessments and there
is no marking system allocated for this booklet. This is just for your reference and self-study
purpose only.

Your assessor will randomly select a few students and check the booklet to ensure that you are
ready for the formal assessments.

This booklet might not be suitable for students taking other modes of study e.g. online or work
based.

Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.

The assessment booklet contains:

Practice task: This part contains the information to successfully complete the practice task. In
task, students will find the following information:
 Task instructions.
 Questions
 Model Answers for Trainer/Assessor
Information on resources required, where applicable

Practice task for learners.

- You must ensure you answer the question satisfactorily as a part of formative assessment.
- You must time yourself once you begin the task.
- In case you have written the incorrect answer for any question, please write it on another sheet of
paper and attach with the booklet before submitting to the assessor.
- Read all the questions carefully and answer all questions.

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN:Q1:
80 600 List five food
951 264RTO: production requirements you need to confirm prior to producing desserts.
41322CRICOS:
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Ans: The five food production requirements you need to confirm prior to producing desserts
Page No: are
as follows:

i. Deadline
ii. Prepare the ingredients
iii. Portion control
iv. Dietary requirement
v. Special requirement

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
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 Q2: You’re making 40 servings of baked egg custard. The following recipe yields five 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
Caster sugar 60 g

Milk 4Ltr

Eggs 32 eggs

Caster sugar 480 gms

Q3: Select the correct type of equipment (including any attachments required) for the following
tasks.

Ans: Question incomplete

Q4: Select the correct type and size of mould, ring or tin for the following desserts.

Ans:
Bavarois-based dessert = charlotte
Muffins = pressed tray
Individual serves of tiramisu = individual rings
Baked egg custard = ramekin
Flan base = flan ring

Q5: Identify three visible signs of uncleanliness you should check for when assembling
equipment.

Ans: The three visible signs of uncleanliness you should check for when assembling equipment
are as follows:

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 a. Equipment not dry properly can lead to the growth of mould and bacteria
b. Food particles left in equipment
c. Not rinsed properly or not sanitized and dry properly

Q6: Explain five techniques you can employ to safely handle and use hot trays and pots.

Ans: The five techniques you can employ to safely handle and use hot trays and pots are as
follows:

a. use tea towel

b. let steam escape
c. hot plate should be off
d. be caution with clothing and accessories
e. do not lift heavy hot pot by yourself

Q7: List four ways you can manage your own speed, timing and productivity to produce
desserts within commercial timeframes..

Ans: The four ways you can manage your own speed, timing and productivity to produce desserts
within commercial timeframes are as follows:

ASTRAL SKILLS
a. Make INSTITUTE
a check list for all the tasks OF AUSTRALIA
ABN: 80 600 951 264RTO:the
b. Divide 41322CRICOS:
tasks properly
Level-6, Suite 6.01/138 Queen
c. Multitasking to Street, +000 12345
manage the speed and 6789 info@asia.edu.au
time for example Version 1.0
while baking something prepare for
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garnish or presentation. Page No:

d. Follow up the recipe step by step

Q8: You have three eggs that have been removed from their shell left over from preparing a batch
of crème caramels. With waste minimisation being your key priority, what should you do with
them?

Ans: I would put it in a tightly covered container, label it and put it in the fridge.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q9: A soufflé should be light and spongy. How do you achieve these desired characteristics?

Ans: A soufflé has whipped egg whites added to it and egg yolk that makes it spongy and light.

Q10: What is crème anglaise and how do you make it?

Ans: It is known as English custard and consists of milk, egg yolk, sugar and vanilla essence. It is
a creamy sauce in the form of thin custard.

Q11: What are the five most common sauce types served with desserts?

Ans: The five most common sauce types served with desserts are as follows:

a. Fresh chocolate sauce

b. Fresh cocoa sauce
c. Caramel sauce
d. Brandy sauce
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e. Bishop sauce
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Q12: What two methods can you use to thicken a hot or cold sauce to achieve the desired
consistency?

Ans: The two methods I can use to thicken a hot or cold sauce to achieve the desired consistency
are as follows:

a. Reduce liquid
b. Add thickening agent

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USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q13: List five suitable ingredients for thickening sweet sauces.

Ans: The five suitable ingredients for thickening sweet sauces are as follows:

a. Crème
b. Corn flour
c. Chocolate
d. Agar Agar/ Gelatine
e. Egg yolk

Q14: What is the main difference between cornflour and arrowroot used as a thickening agent for
sweet sauces?

Ans: The main difference between cornflour and arrowroot used as a thickening agent for sweet
sauces are as follows:

Cornflour Arrowroot
Source: cornflour comes from corn. Source: it comes from roots of arrowroot.
Appearance: it is cloudy when mixed in Appearance: It is not cloudy when mix in the
water
water
Taste: it affects the taste of the dish Taste: It is neutral to taste

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN: 80 600 951 264RTO: 41322CRICOS:
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Page No:

Q15: What should you do if the dish you’re preparing does not meet quality requirements for taste
or texture?

Ans: If the dish does not meet the quality standards then do the necessary adjustments required
to correct the quality.

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 Q16: Beading occurs on your cooked meringue. What did you do wrong, and how can you
prevent this happening in the future?

Ans: You have overcooked the meringue lead it to beading. To prevent this in future, use the
higher temperature with short baking time.

Q17: Give three reasons why it’s important to serve correct portion sizes.

Ans: The three reasons why it’s important to serve correct portion sizes are as follows:

a. To portion control
b. It impact the dish selling cost
c. Serving size according to location

Q18: List three factors that can affect the portion size of desserts.

Ans: The three factors that can affect the portion size of desserts are as follows:

a. Dessert type
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b. According to the set menu
ABN: 80 600 951 264RTO: 41322CRICOS:
c. Rules of Location and enterprise decide the portion size of the dessert
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Q19: What is the most accurate way to obtain ten equal portions from a baked cheesecake?

Ans: Size depends on the diameter and height of the cake. Use cake cutters to cut the cake.
Suppose, for an 8 inch cheesecake, each slice would be 2 1/2 inch.

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 Q20: What must you consider when choosing accompaniments for your desserts?

Ans: Accompaniments for the dessert depend upon the requirement of the customers. It includes:

a. dietary requirement
b. lifestyle requirement
c. allergic requirement
d. Religion based requirements.

Q21: 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?

Ans: I would serve Custard and ice cream because it can enhance the taste of it.

Q22. Describe two ways you can use sugar to decorate or garnish a dessert.

Ans: The two ways you can use sugar to decorate or garnish a dessert are as follows:

a. caramel sugar
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
b. dusting of icing sugar on dessert
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Q23. You have made six litres of persimmon sorbet. Describe how you will store the sorbet until it’s
required for service.

Ans: I will store the sorbet until it’s required for service by :

1. Place the persimmon sorbet in deep bowl and cover the lid to prevent the freezer burn
2. Store it at -18 or below
3. Label it properly with name, date of make and flavour.

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Version 2.1
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 Q24. You have made a pavlova base in preparation for a function to be held the next day. How
should you store the pavlova?

Ans: I would store the pavlova by following ways:

1. Keep it store in cool place

2. Store in dry and dark place
3. Cover in plastic wrap to prevent dust and drying
4. Store at correct temperature
5. Label it properly with manufacturing date and name

Q25. What are three common tasks you complete when cleaning your work area at the end of
service?

Ans: The three common tasks you complete when cleaning your work area at the end of service
are as follows:

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1. Clean and sanitize equipment and containers
2. Put
ABN: 80 600 951 away
264RTO: cleaned equipment
41322CRICOS:
3. Sweep
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Q26. How does a cleaning schedule help make cleaning and tidying the work area faster and easier?

Ans: A cleaning schedule help make cleaning and tidying the work area faster and easier
because cleaning schedule allows your employees to record what needs to be cleaned, how
often it should be cleaned, when it is cleaned, and who cleaned it.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972 Page No: 9
Campbelltown, NSW 2560 www.asia.edu.au
 ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972 Page No: 10
Campbelltown, NSW 2560 www.asia.edu.au