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Homework answers / question archive / SITHPAT006 Produce desserts Assessment Tasks and Instructions Student Name   Student Number   Course and Code   Unit(s) of Competency and Code(s) SITHPAT006 Produce desserts Stream/Cluster   Trainer/Assessor     Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3   Assessment conducted in this instance: Assessment 1      2      3    Reasonable Adjustment Has reasonable adjustment been applied to this assessment? No         No further information required   Yes        Complete 2

SITHPAT006 Produce desserts Assessment Tasks and Instructions Student Name   Student Number   Course and Code   Unit(s) of Competency and Code(s) SITHPAT006 Produce desserts Stream/Cluster   Trainer/Assessor     Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3   Assessment conducted in this instance: Assessment 1      2      3    Reasonable Adjustment Has reasonable adjustment been applied to this assessment? No         No further information required   Yes        Complete 2

Health Science

SITHPAT006 Produce desserts

Assessment Tasks and Instructions

Student Name

 

Student Number

 

Course and Code

 

Unit(s) of Competency and Code(s)

SITHPAT006 Produce desserts

Stream/Cluster

 

Trainer/Assessor

 

 

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Assignment

Assessment 2

Practical Observation

Assessment 3

 

Assessment conducted in this instance: Assessment 1      2      3 

 

Reasonable Adjustment
  1. Has reasonable adjustment been applied to this assessment?

No         No further information required

 

Yes        Complete 2.

  1. Provide details for the requirements and provisions for adjustment of assessment:

 

 

 

 

Student to complete

 

My assessor has discussed the adjustments with me

 

I agree to the adjustments applied to this assessment

 

Signature

 

Date

 
           

 

2nd Assessor to complete

 

I agree the adjustments applied to this assessment are reasonable

 

Name

 

 

 

 

 

Signature

 

Date

 
           

 

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your 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 brûlée
  • 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 desserts.

Place/Location where assessment will be conducted

RTO to complete

 

 

Resource Requirements

Pen, paper, calaculator, Futura e-coach recipes, recipe book or as provided: ______________________

 

 

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations.

Your trainer will be providing you with feedback.

 

 

Statement of Authenticity

   

I acknowledge that I understand the requirements to complete the assessment tasks

 

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

  

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature:                                                                                                             Date:     /      /201

 

This assessment:

First Attempt

2nd Attempt

Extension  – Date:     /    /   

RESULT OF ASSESSMENT

Satisfactory               Not Yet Satisfactory

   Feedback to Student:

 

 

 

 

 

Assessor(s) Signature(s):

 

Date:

   /    /     

Student Signature

 

Date:

   /    /     
           

 

 

 

Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

 

 

  1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert.

Include an appropriate garnish and a different sauce or accompaniment for each dessert.

 

  • Tart
  • Crème brûlée
  • Ice cream
  • Fritters
  • Sabayon
  • Pudding
  • Soufflé
  • Fruit pie
  • Bavarois
  • Crêpes
  • Mousse

Category

Menu example

Garnish

Accompaniment

Recipe attached

Tart

 

 

 

 

Crème brûlée

 

 

 

 

Ice cream

 

 

 

 

Fritters

 

 

 

 

Sabayon

 

 

 

 

Pudding

 

 

 

 

Soufflé

 

 

 

 

Fruit pie

 

 

 

 

Bavarois

 

 

 

 

Crêpes

 

 

 

 

Mousse

 

 

 

 

 

 

  1. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.

 

 

 

 

 

 

  1. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctly cleaned and sanitised?

 

Set-up of ice cream machine

Cleaning and sanitation requirements

 

 

 

 

 

 

 

 

  1. What are the nutritional aspects which apply for desserts? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. You are working in the dessert section. For a function tomorrow night you receive the following special dietary requests:  Complete the table with the correct details to be considered

 

Name/Details

Special Request

Ingredients to avoid

Substitute Ingredients

Dessert Option

Miller, Table 5

Gluten intolerance

 

 

 

Green, Table 6

Nut allergy

 

 

 

Rosenthal, Table 6

Sugar free

 

 

 

Mohammed, Table 2

Low carbohydrate

 

 

 

Macbeth, Table 3

Vegan

 

 

 

Youngman, Table 4

Diabetic, low fat

 

 

 

 

 

 

  1. What are the potential implications for customers who suffer from the following food allergies? What are the legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where you fail to ensure these are being met?

 

 

Allergy

Implications

Gluten

 

MSG

 

Nuts

 

Eggs

 

Lactose

 

Salicylates

 

Histamine

 

 

Legal Implications

 

 

 

 

 

 

 

 

  1. Explain the following production methods for fruit-based sauces and explain the economic advantages and cost factors for the different methods:

 

Production process

Method and economical or cost factors

Jam process

 

Fresh blending process

 

Stock syrup process

 

 

 

  1. What are the production methods for the following variations of custard-based sauces?

 

Sauce

Production method

Anglaise based

 

Custard based

 

 

 

 

 

 

  1. What is a sabayon? How is a sabayon produced?

 

Description for sabayon

Production steps

 

 

 

 

 

 

 

 

 

 

 

  1. Provide a description for the following types of creams used to enhance or accompany various desserts:

 

Sauce

Description

Crème Chantilly

 

Crème à l’Anglaise

 

Crème Renversée

 

Crème Française

 

Crème Pâtissière

 

Crème Bavarois

 

Crème Diplomat

 

Butter Cream

 

Mousse or Mousseline

 

 

 

  1. Provide a description for the following types of thickeners and suggest a menu use for each type:

 

Thickener

Description

Application

Gelatine

 

 

Agar-agar

 

 

Carrageenan

 

 

Locust bean gum

 

 

Acacia or Gum Arabica

 

 

Sago and Tapioca

 

 

Cornflour, arrowroot and other starches

 

 

Pectin

 

 

Hydroxypropylmethyl cellulose

 

 

Roux

 

 

Egg yolks

 

 

 

 

 

  1. What are the key aspects which should be considered for decorating and portioning desserts? Which rules commonly apply?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. You are preparing for service of desserts. Which aspects should you consider for the following key points? For each point provide 1 example of how this can be achieved using some of your menu examples as a reference.

 

Key focus

Considerations

Applications

Colour

 

 

Texture

 

 

Flavour

 

 

Height

 

 

Temperature

 

 

Shapes and proportions

 

 

 

 

  1. Calculations

 

The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.

 

  1. Calculate the costs for each ingredient and enter these in the column “Actual Cost”
  2. Add the costs of all ingredients and enter the sum in the field “Total Cost”.
  3. Calculate the cost per portion and enter the result in the field “Portion Cost”

 

Name of dish:

Brioche Bread and Butter Pudding

  

Portion nos.:

6
           

Ref.source:

Futura Group

        

Total Cost:

 

$ Secret

 

Portion size

 

Portion Cost:

 

$

      
             

Commodities

            

Item

Specification

Weight kg/l/Unit

 

Cost per kg/l/Unit

Actual cost

Brioche loaf

 

0.500

batch

$8.50

each

  

Butter

 

0.050

kg

$7.20

kg

  

Caster sugar

 

0.120

kg

$2.20

kg

  

Vanilla pod

 

0.500

each

$5.50

each

  

Eggs

 

4.000

each

$0.30

each

  

Milk

 

0.250

L

$1.60

L

  

Cream

 

0.250

L

$6.60

kg

  

Banana

 

2.000

each

 $1.30

each

  

Chocolate Callets

 

0.100

kg

$14.00

kg

  

 Icing sugar

 

0.050

kg

$2.50

kg

  
 

 

          

 

 

 

 

Total Cost

    

 

 

 

 

    

 

 

 

 

 

Portion Cost

 

  

 

 

 

  1. Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions:        

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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