SITHPAT006 - Produce desserts

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: 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?
To make hot dessert we need the following ingredients.
a) Crepes and pancakes
b) Fritters/beignets
c) Pies
d) Souffles
e) Charlotte
f) Omelettes
g) Puddings

Q2: List five food production requirements you need to confirm prior to producing desserts.
a) Deadlines
b) Portion control
c) Quantities to be produced
d) Special dietary requirements
e) Special customer requests

Q3: 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- 4 litre

Eggs - 32

Caster sugar – 480 g

Q4: List four things you should look for when assessing the quality of your ingredients.
a) Dairy product and eggs should not smell 'off'.
b) We should check use-by and best-before dates of any packages.
c) Choose the fresh ingredients.
d) Select having appropriate texture.

Q5: List three types of sweeteners you can use as an alternative to sugar when making desserts.

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 a) Sucralose 955 such as Splenda Ⓡ
b) Alitame 956 such as Aclame
c) Saccharin 954 such as Hermesetas Ⓡ, Sweetex Ⓡ, Sugarine Ⓡ, Sugarella Ⓡ
Q6: List three gluten-free alternatives you can use for gluten-intolerant customers.
a) White rice flour
b) Brown rice flour
c) Soy flour

Q7: You should use the FIFO method of stock rotation whenever you select ingredients from stores or
put re-usable by-products into storage. Define and explain FIFO.
FIFO method First In, First Out is a good guide for stock rotation requirements when it comes to choosing
ingredients. In this method the first goods kept in an inventory are the first sold. Finally, at the end
of the year inventory consists of the goods most recently placed in inventory.

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SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: 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 Machines

Dust cakes and pastries : Sheff

Fold ingredients:

Fill éclairs : Nosal and pipping

Handbeat mousse : Whisk

Sauce pudding : Mixer

Caramelise sugar on top of crème brûlée :

Q2: Select the correct type and size of mould, ring or tin for the following desserts.
Bavarois-based dessert : Charlotte

Muffins : Pressed trays

Individual serves of tiramisu : Individual Tiramisu

Baked egg custard : Pressed trays

Flan base F Flan rings

Q3: List three things you should check for while assembling and disassembling equipment to ensure it’s
safe to use.
a) We should assemble correctly according to manufacturer's instructions.
b) We should turn them off and unplug them before disassembling and washing.
c) We should check for cracks, frayed cords, faults, and incorrectly fitted blades.

Q4: Identify four safe operational practices to follow when assembling and disassembling a food
processor or other electrical equipment.
a) Set equipment and any blades correctly according to manufacturer's instructions.
b) Check for any damage such as frayed cords or cracks.
c) Do not leave working equipment unattended.
d) Switch off and unplug before removing bowl and contents.

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Q5: Identify three visible signs of un-cleanliness you should check for when assembling equipment.
a) Sponges
b) Chemical residue
c) Pieces of packaging

Q6: Explain five techniques you can employ to safely handle and use hot trays and pots.
a) Work area should be clear. We should switch off hot equipment when not in use.
b) We can use a ladle to avoid sauces from the pot rather than pouring directly.
c) We should allow steam to escape away from you rather than towards us.
d) We should always use uniform because the are designed to provide some protection.

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Assembling ingredients is the basic things to be don to work efficiently and effectively. We can complete
basic pre-preparation tasks like peeling fruit, grating chocolate and whipping cream. We can weigh or
measure ingredients as specified in the standard recipe. Portion ingredients if required. We must sort
ingredients into the sequence we need them or group together.

Q2: List four ways you can manage your own speed, timing and productivity to produce desserts within
commercial timeframes.
a) Read the recipe closely.
b) Listing the tasks we need to complete.
c) Prioritising and scheduling tasks
d) Avoiding distraction.

Q3: How would you weigh and measure the following ingredients?
250 g flour
1 tbsp jam
250 ml water
6 strawberries

Flour – Weight machine

Jam – Table spoon

Water – Measuring jug

Strawberries – Manual counting

Q4: List five examples of mise en place tasks that relate to making desserts.
a) Zesting citrus fruit
b) Grating chocolate
c) Crushing nuts
d) Slicing, dicing, stewing fruit

Q5: List four pieces of information you might find on stock date codes and rotation labels.
a) Use-by dates
b) Storage conditions
c) Best-before date
d) Expiry date

Q6: How does using good stock rotation practices minimise waste?
Good stock rotation practices minimises waste. If we do not calculate ingredients for our dessert
accurately, we may have to throw out. They become wasteful and costs the establishment money.

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Q7: 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?
If I have three eggs that have been removed from their shell left over from preparing a batch of crème
caramels, we can store them in an airtight, non-porous, sealed container in the refrigerator for a
maximum for two days.

Q8: List six base ingredients commonly used to produce desserts.

a) Sugar
b) Eggs
c) Milk
d) Flour
e) Condensed milk
f) Fruits

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SECTION 4: PRODUCE DESSERTS AND SAUCES

Q1: What preparation or cookery method would you use to make the following desserts?
Pineapple fritter : Frying
Crème brûlée : Baking
Fruit pudding : Steaming, poaching, boiling or baking in a water bath

Pineapple fritter : Deep-frying

Q2: Describe the characteristics of the following contemporary and classical desserts.

Flan/tart : Flans/tarts are large open pies with a pastry base and fluted pastry border.

Bombes : Bombes are Italian dessert. Its shape is like a bombe with a parfait filling and custard ice
cream making the outside layer.

Bavarois : A type of dessert made by flavoured custard and whipped cream.

Q3: A soufflé should be light and spongy. How do you achieve these desired characteristics?
We achieve these desired characteristics by folding stiffy beaten egg whites into the souffle mixture just
prior to baking. Then, serving it straight from the oven before the expanded hot air inside escapes. Finally
choosing an individual ceramic dish for each serve to add that special touch.

Q4: Give a brief explanation of the following cookery techniques.

Flambé : Flambe means to ignite cooking liquid to burn off alcohol.

Fold : Fold means to gently combine delicate ingredients together without letting incorporated air
escape. This is usually done with a gentle flicking action using a wooden spoon or a whisk.

Reduce : Reduce means allowing a liquid to simmer away and evaporate to half its volume to
intensify flavours and consistency.

Chemise : Chemise means to line or coat a mould or coat an item with jelly or jam.

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Q5: What is the difference between chilling and freezing when producing desserts? Give one example
of each method.

Chilling means making something colder, without turning it into a solid. For example, Mousse is chilled
and served cold, but remains light and fluffy because it's not frozen.
Freezing means making something so cold that it changes from a liquid to a solid. For example, Freezers
are set at -18 C which is the ideal temperature for freezing desserts and maintaining correct food safety
practices.

Q6: What is the correct temperature for poaching?

The correct temperature for poaching is 90 degree.

Q7: Define the term ‘food allergy’.

This is a type of allergy caused by consumption of certain types of food by a person that the immune
system unknowingly identifies as harmful causing diarrhea and itching

Q8: Define the term ‘food intolerance’.

Food intolerance means causing food sensitivity when a person feels difficulty in digesting a particular
food that causes intestinal gas, abdominal pain or diarrhea.

Q9: List six ingredients you should avoid when preparing desserts for a customer on a gluten-free diet.
a) Icing sugar which contains wheat starch
b) Croutons
c) Crumbed, battered or floured items
d) Rye
e) Baked products which have been in a floured tin
f) Crumbed, battered or floured items

Q10: Explain the difference between a vegan and a lacto-ovo vegetarian.

Vegans
Vegans wants 100% plant-based fare with no animal-derived products. They like fresh produce; peas,
lentils, garbanzos and other types of legumes.

Lacto-ovo vegetarians
They allow for dairy and eggs. They not only focus on fruits, vegetables, assorted legumes, nuts but also
their meal pla eschews animal flesh such as meat, poultry and fish.

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Q11: List two sugar-free alternatives you can use to make desserts for customers who are on a sugar-
free diet?
a) Stavia
b) Maple Syrup

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Q12: What are the consequences of ignoring customers’ dietary requirements?
a) If we ignore any coeliac requirements, it could cause inflammation in the small intestine swelling
acute soreness and internal bleeding.
b) Allergies reactions can be caused. This can range from mild to life-threatening.
c) Itching
d) Wheezing
e) Abdominal cramps and nausea
f) Hives or generalised flushing of the skin
g) Kidney toxicity
h) Rapid destruction of skeletal muscles

Q13: What is crème anglaise and how do you make it?

Crème anglaise is a sauce. It is also one of the most versatile sweet sauces. It is made from milk
flavoured with sugar and vanilla and thickened with egg yolks.

Q14: What are the five most common sauce types served with desserts?

a) Caramel sauce
b) Strawberry sauce
c) Raspberry sauce
d) Maple syrup
e) Pistachio

Q15: What two methods can you use to thicken a hot or cold sauce to achieve the desired consistency?
a) We can thicken sauces with wheat, gluten-free and yeast-free flours.
b) We can also use plain flours.
c) Use cornflour, arrowroot and potato starch
d) Use modified starch.
e) Use eggs and egg yolks

Q16: List five suitable ingredients for thickening sweet sauces.

a) Cornflour
b) Custard powder
c) Almond flour
d) Gelation
e)

Q17: 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 or potato starch remain transparent and clear.

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Q18: List the four quality checks you should complete during preparation and cooking of all dishes.

a) Taste
b) Texture
c) Appearance
d) Temperature

Q19: What should you do if the dish you’re preparing does not meet quality requirements for taste or
texture?
If the dish we are preparing does not meet quality requirements for taste or texture, we can keep the fat
clean by straining it regularly to remove crumbs and food particles.

Q20: Your stewed fruit has gone soggy and broken apart. What did you do wrong and how can you
prevent this happening in the future?
We overcooked them and went soggy and broken part. We can shorten the cooking time in the future.

Q21: Beading occurs on your cooked meringue. What did you do wrong, and how can you prevent this
happening in the future?
Beading occurs when we overcooked the meringue. We can use a higher temperature with a shorter
baking time.

Q22: You must correctly store re-usable products to minimise waste, ensure food safety and optimise
shelf life. Describe how to store the following products for future cooking activities.

Cream cheese : put in airtight container , keep in the chiller

Uncooked pastry : Keep in the chiller

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SECTION 5: PORTION, PRESENT AND STORE DESSERTS

Q1: Give three reasons why it’s important to serve correct portion sizes.
a) Cost control
b) Maintain standard
c) Minimize wastage

Q2: List three factors that can affect the portion size of desserts.
a) The type of catering establishment
b) Service time
c) Number of courses served

Q3: What is the most accurate way to obtain ten equal portions from a baked cheesecake?
a) Using portion cutter is the accurate way to obtain ten equal portions from a baked cheesecake.

Q4: What must you consider when choosing accompaniments for your desserts?
a) Try cream with rich cakes, especially chocolate mud.
b) Try ice cream with hot desserts to provide a welcome contrast.
c) Serving sauces on the side also gives the customer control over how much sauce they consume
with their dessert.

Q5: 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?
We can serve ice cream and sorbet to enhance the taste and provide a contrast in temperature.

Q6: List three qualities to consider when choosing suitable garnishes and decorations.
a) It should be visually appealing, creative and appropriate for the item.
b) It should be correct in size.
c) It should be appropriate for the occasion.

Q7: Describe two ways you can use sugar to decorate or garnish a dessert.
a) We can use sugar boiled to the caramel stage to make spun sugar for veiling bavarois, crème
interest.
b) We can dip a fork into boiling caramel. Shake it in a proper way so the caramel runs off the fork in
fine, smooth threads.

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Q8: Explain the contemporary term ‘feathering’ and how it relates to plating and decorating desserts.
The term 'feathering' is the process of artistically piping lines, swirls or dots of contrasting coloured sauce
into a pool of sauce. Then we drag the tip of a knife, toothpick or skewer through the piped sauce to make
interesting patterns.
Obviously, it relates to plating and decorating desserts. The piped sauce is of similar consistency as the
pooled sauce, if it does not happen so the thinner sauce will bleed into the thicker sauce. The piped
sauce provides good colour contrast to the pooled sauce.

Q9: 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 presentation
requirements.
a) Am I serving the correct sauces, dips and accompaniments?
b) Am I sure that the presentation serviceware free of drips and spills?
c) Is it visually appealing?
d) Did I follow the recipe to ensure correct taste and texture.

Q10: What adjustments to presentation should you make in the following situations?
Incorrect sauce has been placed on the plate.

We can check the standard recipe and change if required.

Sauce has dripped on the edge of the plate.

We should wipe clean with a clean, lint-free cloth with great care.

The dish does not look visually appealing.

We can adjust the ingredients if required. We can also add more colour as required with a bright
garnish.

Food is piled dangerously high on the plate and may spill when carried.

Manage correct sized serviceware and replace if necessary.

Q11: List five requirements to correctly and safely display desserts, optimise shelf life, ensure food
safety and retain optimum freshness.
a) Use good quality plates, platters or durable trays made of glass or plastic.
b) Enclose the product in dome displays always.
c) Present unfilled pastries at room temperature.
d) Always keep the desserts in the display neat and clean.

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Q12: You must store desserts and their re-usable by-products in environmental conditions that optimise
shelf life, ensure food safety and retain optimum freshness/product characteristics.
Describe these environmental conditions.

Environment conditions means using the right packaging and containers in a space with the correct
temperature, humidity, light and ventilation.

Q13: You’ve made six litres of persimmon sorbet. Describe how you will store the sorbet until it’s
required for service.
a) Scoop the persimmon puree into airtight freezer-safe containers.
b) Seal each container tightly, then put them into your freezer.
c) Use the frozen persimmon pulp within 10 to 12 months for the best result and the highest quality.

Q14: You’ve made a pavlova base in preparation for a function to be held the next day. How should you
store the pavlova?
Pavlova we can keep in cold oven overnight.

Q15: What are three common tasks you complete when cleaning your work area at the end of service?
a) Clean and sanitise all working area.
b) Check whether the tools are clean or not.
c) Keep the clean equipment in proper places.

Q16: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?

A cleaning schedule helps make cleaning and tidying the work area faster and easier.

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