Name: (Write your Name)

Student ID: (Write your ID)

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHPAT006 Produce Desserts

Assessment Task 1: Knowledge questions

Questions

1. Provide a brief description for each of the following.

Dessert Description

bavarois

crème brulee

crème caramel

crêpes

custards and creams

flans

fritters

ice-cream

meringues

mousse

parfait

pies

prepared fruit

puddings

sabayon

sorbet

soufflé
Name: (Write your Name)
Student ID: (Write your ID)

tarts

Answer to question number 1:

The answer to the question number 1 is given below:

Dessert Description

Bavarois is a classic dessert often referred as Bavarian cream or

bavarois
Crème Bavaroise and it is mainly made from geletin, custard and
whipped cream.

Crème Brulee is a dessert, which consist a rich custard base

crème brulee
topped with a layer of hardened caramelized sugar and also
known as brunt cream or Trinity cream.

Crème caramel is similar to crème brulee that consist of a custard

crème caramel
base topped with layer of clear caramel sauce

Crepes is a French pancake, unlike pancake crepes are thinner

crêpes
because it does not include raising agent and has sweet or
savoury fillings inside it, which than folded over.

Custard is a similar to pudding that is usually sweetened blended

custards and creams
with eggs and milk. Cream is a dairy product, which has thick
yellowish layer fat of milk known as butterfat.

Flans is similar to crème caramal but has open faced cake or pie,
flans
which is than filled with fruits and usually made with sponge or
cake base or even shortbread.

Fritters are the ingredients such as fruits or vegetable, which than

fritters
are coated with batter and deep-fried. They are often served with
cream or dusted spices.

Ice cream is a frozen dessert made out of milk or cream, sugar

ice-cream
and also sometimes colourings and flavourings such as vanilla,
chocolate, nuts, etc. are added to make it flavourful.

Meringue is a light, airy and crispy dessert, which is made by

meringues
whisking egg whites with sugar in order to make stiff peaks.
Added ingredients are included such as apple or orange juice,
vanilla, etc. to make it flavourful.

Mousse is a soft dessert that contains air bubbles to provide it a

mousse
light and airy texture. It is made out of whipped egg whites,
whipped cream, sugar and also flavouring such as chocolate,
Name: (Write your Name)
Student ID: (Write your ID)
vanilla, coffee, etc.

Parfait is a cold dessert that has layers of fruits, syrup, ice cream
parfait
and whipped cream. Added ingredients such as coffee, liqueurs,
nuts, etc. can be included.

Pies are a baked dish that is made from pastry dough filled with
pies
ingredients such as fruits, chocolate, mince, etc. and it can be
open faced or have covers on top

Fruits are used in different desserts, usually very versatile that

prepared fruit
canget along with most of the desserts. It can be sliced, poached,
stewed, pureed, etc. and sometimes also used as sauces, gel,
garnish, etc.

Puddings are a soft dairy or starch based desserts or cake

puddings
mixture. It is soft, spongy and has thick texture and also can be
baked, steamed or boiled.

Sabayon is a Italian light dessert sauce, which is also known as

sabayon
zabaglione are traditionally made with egg yolks, sugar, wine and
normally Marsala.

Sorbet is a frozen dessert similar to ice cream but unlike ice

sorbet
cream sorbet is made from sugar sweetened water with flavouring
such as fruit juice, wine, liqueur, etc.

Soufflé is a dessert that consists of egg yolks and beaten egg

soufflé
white, which than are folded in to other ingredients and baked. It is
important to keep soufflé fluffy and not break down.

Tart is a small, baked pastry that is usually round with shallow wall
tarts
around the base and often mistaken as pies. It can be filled with
ingredients such as fruits, chocolate, nuts, etc.

2. Describe the relevant cooking methods.

Method Description

Adding fats and liquids

to dry ingredients
Name: (Write your Name)
Student ID: (Write your ID)

Baking

Chilling

Freezing

Flambé

Poaching

Reducing

Steaming

Stewing
Name: (Write your Name)
Student ID: (Write your ID)
Answer to question number 2:

Method Description

Adding fats and liquids It is a process of mixing all the dry ingredients in to one bowl and
to dry ingredients fats or liquid in to another and combine. It is done in order to
reduce risk of overbeating and maintaining consistency.

Baking Baking is a cooking method usually where food is cooked using

dry heat in an oven or can also be done in hot ashes or stones.

Chilling Chilling is the process of quickly reducing the food temperature to

keep it safe from bacterial growth. The temperature can be 0-5
degree Celsius.

Freezing Freezing is the method in which liquid turns into a solid when the
temperature is lowered below freezing point that is -18 degree
Celsius or below. Desserts are frozen for future service.

Flambé Flambé is the method that involves alcohol, which is added to a

hot pan to make a burst of flame.

Poaching Poaching is a cooking technique where food is submerged in a

liquid to cook. Fruits are poached in preparation of desserts.

Reducing Reducing is the method of simmering or boiling a liquid to thicken

it and to intensify its flavours.

Steaming Steaming is a cooking technique where water is continuously

boiled so that it turns in to steam. It is used for making various
desserts as food dessert is placed in separate bowl over the
covered pot and steam will circulate around the pot to cook.
Name: (Write your Name)
Student ID: (Write your ID)

Stewing Stewing is a blend cooking method, which uses small, uniform

pieces of fruits that are submerged in liquid and slowly simmered.

3. List 10 ingredients that are commonly used to produce desserts.

Answer to question number 3:

1. Flour

2. Butter or Lards

3. Dairy

4. Eggs

5. Salt

6. Spices

7. Acidic ingredients such as lemon juice

8. Chocolate

9. Fruits

10. Nuts

4. Explain why each of the following ingredients may need to be used when producing
desserts.
Name: (Write your Name)
Student ID: (Write your ID)

Gluten-free flour

Yeast-free flour

Non-sugar
sweeteners

Answer to question number 4:

Gluten-free Gluten free flour is used to produce desserts to provide the option for
flour coeliac as they cannot consume product which are made from wheat.

Yeast-free Yeast free flour is used for those customers who have yeast allergy or
flour intolerance as it causes digestive issues or anaphylactic reaction after
consuming it.

Non-sugar Non-sugar sweeteners are used in desserts for the diabetes customer, as
sweeteners they cannot consume sugar.

5. Explain the difference between ‘food allergy’ and ‘food intolerance’.

Answer to question number 5:

- When the immune system reacts unpleasantly after consuming certain food is known as food
allergy, for example Egg allergy, wheat allergy, etc. Whereas food intolerance means difficulty
in digesting certain food and have unpleasant physical reaction after consuming it, for
example Lactose Intolerance, Gluten Intolerance, etc.
Name: (Write your Name)
Student ID: (Write your ID)
6. What are the legal and health consequences of not meeting special customer requests
and dietary requirements?

Answer to question number 6:

 If the special customer requests and dietary requirements are not met than:

- In terms of legal consequences business have to face heavy penalties, cancellation of

license, business shut down and sometimes even imprisonment.

- In terms of health consequences the individual can have bloating, skin rashes, vomiting,
cramps, nausea, etc. but if it is severe allergy it can lead to a death as well if not treated on
time, such as anaphylactic to nuts.

7. Describe three indicators which you would use to select fresh and quality ingredients.

Answer to question number 7:

1. Checking for signs of damage or spoilage by turning all side.

2. Check colouration for evenness and brightness and also firmness and weight.

3. Making sure the aroma is pleasant and do not have off or pungent smell that are not common

8. Describe three mise en place tasks related to cooking desserts

Answer to question number 8:

Name: (Write your Name)
Student ID: (Write your ID)
1. Gathering all the ingredients and equipment.

2. Measuring all the required ingredients such as flour, sugar, salt, dairy, spices, etc.

3. Prepare moulds, tins, pans, dishes, etc.

9. Choose two different desserts and explain how you would garnish, decorate, plate and
present them.

Answer to question number 9

o Sticky Date Pudding - It can be topped with a warm butterscotch sauce and whipped
cream on a side with fresh strawberry.

o Vanilla Bean Pannacotta – It can be topped with mango sauce and garnish with
pistachio nuts.

Whipped cream on side with fresh blueberries.

10. Describe each of the following special dietary requirements and how these impact dessert
consumption.

Fat free

Low carbohydrate
Name: (Write your Name)
Student ID: (Write your ID)

Low fat

Low gluten

Gluten free

Low kilojoule

Low sugar

Sugar free

Type one and two diabetic

Vegan

Answer to question number 10:

Name: (Write your Name)
Student ID: (Write your ID)

Fat free Fat free is the foods that have less than 0.5 grams of fat per
serving, which helps to stay healthy and lose weight. We need
to cut down deep fried desserts, and consume fat free butter or
even dark chocolate.

Low carbohydrate Low carbohydrate has limited carbohydrate found in foods that
helps diabetes patient and lose weight. In order to reduce this
try to consume low sugar desserts or floury desserts.

Low fat Low fat diets are those foods that have 30% of the calories or
less fats and mostly consume for lowering cholesterol and
losing weight. While making desserts try using low fat milk,
butter or yogurts.

Low gluten Low gluten diet is a diet in which people consume foods
containing cereal products that have undergone special
processing to reduce gluten levels. They can use low gluten
products for desserts or naturally gluten free food.

Gluten free Gluten free diet is a diet, which strictly exclude gluten, which
are found in wheat, barley, rye and oats. To avoid it try using
gluten free product such as gluten free flour to make dessert.

Low kilojoule Low kilojoule food is a diet, which helps customer to reduce the
amount of calories. We can add ingredients such as fruits or
spices, which have fewer calories in the dessert.

Low sugar Low sugar is a diet in which customer are not totally cutting off
sugar but consuming less sugar. In desserts we can use brown
sugar or use citrus fruits or even use white flour and
wholemeal.

Sugar free Sugar free is a diet in which customer are cutting off total sugar
and mostly used by the diabetes patients. We can use
substitute as honey, fruits, artificial sugar and sugar free
products.

Type one and two diabetic Type 1 diabetes occurs mostly by family gene, which is
incurable, whereas type 2 diabetes can be reversed by doing
physical activities and healthy eating habits. The diabetes
customers can have artificial or natural sweetener for their
desserts.
Name: (Write your Name)
Student ID: (Write your ID)

Vegan It is the type of vegetarian diet that eliminates meat, egg, dairy
products and all other animal-derived ingredients. The vegan
customer can substitute desserts such as sorbet made from
fruits or Apple oatmeal cookies.

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITHPAT006 Produce Desserts

Assessment Task 2: Student logbook

Name: (Write your Name)
Student ID: (Write your ID)

Activities
Complete the following activities.

Activity 1:

Carefully read the scenario provided in the Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)
(Write down the followings):

 In your Student Logbook, you will find some detailed information about providing evidence, the
preparation and planning documents you must complete for each time that you cook, a logbook
summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this
unit, you will need to:

• complete a planning document

• complete a reflective journal (a reflective journal provides an opportunity for you to think about the
cooking process – what went well, what you would do differently next time). It also helps you to provide
evidence for your assessment

• ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation

checklist.

1. In your Student Logbook, you will find some detailed information about providing evidence, the preparation
and planning documents you must complete for each time that you prepare a dish, a logbook summary and
a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will be
required to demonstrate a range of the skills and knowledge that you have developed during your course.
Write the following answers (within 10-15 words):
Name: (Write your Name)
Student ID: (Write your ID)
(a) How do you demonstrate the skill and knowledge of interpreting standard recipes and food preparation
lists.

(b) How do you demonstrate the skill and knowledge of confirming food production requirements
(c) How do you demonstrate the skill and knowledge of calculating ingredient amounts.

(d) How do you demonstrate the skill and knowledge of identifying and selecting ingredients from stores
according to quality, freshness and stock rotation requirements.
(e) How do you demonstrate the skill and knowledge of following procedures for portion control
(f) How do you demonstrate the skill and knowledge of producing the required quantities
(g) How do you demonstrate the skill and knowledge of checking perishable supplies for spoilage
(h) How do you demonstrate the skill and knowledge of checking perishable supplies for contamination
(i) How do you demonstrate the skill and knowledge of selecting the type and size of equipment required
(j) How do you demonstrate the skill and knowledge of ensuring that food preparation equipment is safely
assembled, clean and ready for use
(k) How do you demonstrate the skill and knowledge of using equipment safely and hygienically
(l) How do you demonstrate the skill and knowledge of using equipment according to the manufacturer’s
instructions
(m) How do you demonstrate the skill and knowledge of sorting and assembling ingredients
according to food production sequencing
(n) How do you demonstrate the skill and knowledge of weighing and measuring ingredients accurately
(o) How do you demonstrate the skill and knowledge of portioning according to the recipe
(p) How do you demonstrate the skill and knowledge of cleaning and cutting ingredients using basic culinary
cuts as per culinary standards
(q) How do you demonstrate the skill and knowledge of minimising waste to maximise profitability
(r) How do you demonstrate the skill and knowledge of following standard recipes accurately and use the
following products/agents:
I. thickening agents
II. clarifying agents
III. flavouring agents
IV. convenience products

(s) How do you demonstrate the skill and knowledge of preparing derivative sauces (both hot and cold) as
required
(t) How do you demonstrate the skill and knowledge of reconstituting or reheating stocks, sauces and
soups to required consistencies
(u) How do you demonstrate the skill and knowledge of selecting suitable accompaniments.
(v) How do you demonstrate the skill and knowledge of adding garnishes according to standard recipes
Name: (Write your Name)
Student ID: (Write your ID)
(w)How do you demonstrate the skill and knowledge of making adjustments to dishes to ensure quality
(x) How do you demonstrate the skill and knowledge of presenting soups and sauces attractively
(y) How do you demonstrate the skill and knowledge of using appropriate service-ware
(z) How do you demonstrate the skill and knowledge of evaluating and adjusting presentation to ensure
quality dishes
(aa) How do you demonstrate the skill and knowledge of storing in appropriate environmental conditions
(bb) How do you demonstrate the skill and knowledge of following organisational policies and procedures
(cc) How do you demonstrate the skill and knowledge of maintaining a clean work area throughout service,
and cleaning up at the end of service
(dd) How do you demonstrate the skill and knowledge of disposing of or storing surplus products
according to storage requirements and food safety standards
(ee) How do you demonstrate the skill and knowledge of working safely, hygienically, sustainably
and efficiently
(ff) How do you demonstrate the skill and knowledge of working within commercial time constraints and
deadlines
(gg) How do you demonstrate the skill and knowledge of responding to special customer requests
and dietary requirements.

Activity 2.
Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

a. To ensure that you have everything that you require to produce the desserts, you will need to:

 interpret the standard and special dietary recipes and associated food preparation list which
you will be working from and:
 confirm the food production requirements
 calculate the number of portions and the amount of each ingredient that you require
 select the relevant cookery method
 determine the cooking times and temperatures
 select the accompaniments which you will add to the desserts
 select the ingredients from stores
 check all perishable supplies for spoilage or contamination
Name: (Write your Name)
Student ID: (Write your ID)
 identify the food preparation equipment that you require
 ensure that the appropriate food preparation equipment is ready for use
 take any customer requirements and special dietary needs into consideration.

A Service planning template has been provided to help you.

3. Produce desserts.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
a. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit.
Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

4. Submit documents to your assessor.

Response to Activity 4:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 4 of Assessment Task 3 in Cover Page)

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following
completed documents for each time that you cook a dish as part of your assessment for this unit.

 Service planning template

 Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.