Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

ASSESSMENT
Unit description:
Cluster PREP 3
Unit of Competency SITHPAT006 - Produce desserts and
SITHCCC019 - Produce cakes, pastries and breads
Qualification Title SIT40516 - Certificate IV in Commercial Cookery
Assessment Tool Knowledge test

Student must fill this section:

Candidate Name:
Candidate ID:
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:

Student signature: _________________ Date: _____________

Feedback to student:

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Initial attempt ☐ ☐
2nd attempt/Re-assessment ☐ ☐

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Academic Appeal procedures & Re-assessment:
If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written request, clearly
stating the grounds of appeal to the SSM. This should be submitted after completion of the subject and within 14 days of commencement of the new
term.
 If the student is dissatisfied with their results, he/she has a right to appeal.
 The notice of appeal should be in writing addressed to the SSM / PRINCIPAL and submitted within seven days of notification of the assessment
results.
 If the appeal is not lodged in the specified time, the result will stand as marked.
 In the event of an emergency, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a
deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
Procedures for academic appeals & complaints
CBC motivates students to express any concern they may have about assessments / study-related issues if necessary. Students need to follow
CBC’s defined procedures, while addressing their assessment / study-related concern or wishing to make a complaint.
1. The student is expected to first contact their subject trainer to address their work/study-related concern.
2. If the student is not satisfied with the trainer’s response or has difficulty discussing matters with the trainer, they have the right to escalate the
matter and discuss with the Student Service Manager to seek resolution.
3. Every student has an opportunity to formally present their case with the Student Service Manager / Principal. The student is welcome to bring
a support person if they wish.
4. If the resolution reached is not to the satisfaction of the student, the student has a further right of appeal, which has to be done in writing,
“complaint/appeal form” to the Student Service Manager.
5. The student needs to include all relevant information within their documented complaint.
6. The student may submit the documented complaint in writing by letter, email or in person.
7. The Student Service Manager will respond to the complaint in writing about the appeal outcome including the reasons for the decision within
10 working days from the date of submission. The decision will be reviewed by the Principal / SSM prior to informing the student.
8. If the complainant is not satisfied with the solution provided, or if you want to complain or appeal this decision, you can contact the Overseas
Students Ombudsman. The Overseas Students Ombudsman is free and independent. Find out more at
http://www.ombudsman.gov.au/contact-us or phone 1300 362 072.
Assessments resit policy
All students will be offered an opportunity to resit/resubmit a failed exam/assessment only once. If the student still does-not succeed after the re-
submission the student has to pay $150 reassessment fee for every subsequent attempt.
Students do not qualify for an automatic re-sit:
 If they are absent on the assessment due date without prior approval from the trainer / Principal; and
 Do not meet the minimum attendance requirement.
CBC will inform the student of re-submissions / resit dates.
CBC will consider a student’s request for late-submission / extension on a case-by-case, provided that the evidence submitted by the student is valid.

Resit/Re-assessment Procedure:
 An appeal in writing is made to the Principal / SSM providing reasons for re-assessment /appeal.
 Principal / SSM will review the assessment in consultation with the trainer.
 The student will be advised of the review result.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the
Principal or SSM OR if need be an external assessor.
 CBC will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel will be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with CBC’s
nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of external assessor will be borne by the CBC. The external assessor will base his/her judgement based on principles of assessment.
These principles require assessment to be reliable, fair, practical and valid.
For further information please refer to Student Handbook.
“I acknowledge that I have understood all the above rules and guidelines for the assessment

Full Name Signature Date (dd/mm/yyyy)

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CRICOS Code – 01899K RTO Code - 6554

Instructions to Learner

Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the
terms and conditions relating to the submission of your assessment task. Please consult with your
trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the
terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed,
then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain
available to support you throughout the assessment process.

Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the
overall unit of competency. When undertaking any written assessment tasks, please ensure that you address
the following criteria:
 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, recipe
cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12
pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of competency.
 If the candidate doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
 Candidates with special learning needs should notify their trainer/assessor so measures can be
implemented to address those needs.

Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all
the assessment tasks on time.

Plagiarism
All work is to be entirely of the candidate. Plagiarism is taking and using someone else's thoughts, writings or
inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s
exclusion from a course. When you have any doubts about including the work of other authors in your
assessment, please consult your trainer/assessor.

Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training
and experience).
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded
“Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be
given another chance to resubmit your assessment task(s).

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CRICOS Code – 01899K RTO Code - 6554

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:
o 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
o ingredients commonly used to produce desserts
o 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:
o fat free
o low carbohydrate
o low fat
o low gluten
o gluten free
o low kilojoule
o low sugar
o sugar free
o type one and two diabetic
o vegan
 meaning of:
o food allergy
o 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:
o adding fats and liquids to dry ingredients
o baking
o chilling
o flambé
o freezing
o poaching
o reducing

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CRICOS Code – 01899K RTO Code - 6554
o selecting and preparing appropriate dessert moulds
o steaming
o stewing
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading

 expected product characteristics of the classical and contemporary desserts specified in the performance evidence:
o appearance
o colour
o consistency
o moisture content
o shape
o size
o structure
o taste
o texture
 common garnishes and decorations used when preparing desserts:
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o jellies
o shaved chocolate
o sprinkled icing sugar
o 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:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce desserts.

 culinary terms and trade names for:

o ingredients commonly used to produce cakes, pastries and breads
o a variety of classical and contemporary cakes, pastries and breads
 contents of stock date codes and rotation labels
 food safety practices for handling and storing cakes, pastries and breads
 classical and contemporary:
o cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll
o pastries:
 choux pastry
 croissant
 Danish pastry

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CRICOS Code – 01899K RTO Code - 6554
 puff pastry
 short crust
 sweet pastry
 strudel
o sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
 characteristics of a variety of classical and contemporary cakes, pastries and breads:
o appearance
o colour
o consistency
o moisture content
o shape
o taste
o texture
 historical and cultural derivations of a variety of cakes, pastries and breads
 basic aspects of yeast fermentation and dough development processes
 nutritional value of classical and contemporary cakes, pastries and breads
 indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
 cookery methods for cakes, pastries, breads and fillings:
o adding fats and liquids to dry ingredients
o chilling ingredients and work surfaces
o cutting, shaping and moulding
o kneading and handling
o preparing and using fillings
o preparing and using pre-bake finishes and decorations
o resting
o rolling
o selecting and preparing appropriate cake tins and moulds
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
o savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
o sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts.
 main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
o chocolate
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits

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o fruit purées
o glazes
o icings
o jellies
o sprinkled icing sugar
o whole or crushed nuts
 appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
 appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:
o ensure food safety
o optimise shelf life
 mise en place requirements for producing cakes, pastries and breads and fillings
safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads

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Your Tasks:

You are required to complete all questions and tasks for this assignment.

1. A) Describe the following dishes with in at least 50 words.

Provide 1 menu example with a recipe card listed below, listing the production steps for each of the
following types of dessert.
Include an appropriate garnish and a different sauce or accompaniment (if applicable) for each dessert in
the table below.

Tart:

A tart is a baked dish with a filling on top of a pastry base and an open top. The filling may
be sweet or savoury, but most modern tarts are fruit-based, with custard on the side.
Crème brûlée:

Crème brûlée, also known as burned cream, burnt cream, or Trinity cream, is a rich
custard-based dessert covered with a layer of hardened caramelized sugar, similar to
crema catalana.

Ice cream:

Ice cream is a soft frozen food made with sweetened and flavoured milk fat.

Fritters:
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have
been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried.
Fritters are prepared in both sweet and savoury varieties.
Sabayon:
A sabayon is a light sauce traditionally made with egg yolks, sugar, and wine, normally Marsala. Also
known by the Italian name zabaglione, it is believed to have originated in Italy in the 1500s, although
there is much speculation about its exact inception.
Pudding:

Pudding is a type of food that can be either a dessert or a savoury dish that is part of the
main meal

Soufflé:
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined
with various other ingredients it can be served as a savoury main dish or sweetened as a dessert.
The word soufflé is the past participle of the French verb souffler which means "to blow", "to
breathe", "to inflate" or "to puff". The earliest mention of the soufflé is attributed to French master
cook Vincent La Chapelle, in the early eighteenth century.[1] The development and popularization of
the soufflé is usually traced to French chef Marie- Antoine Carême in the early nineteenth century.
Fruit pie:
A Fruit pie is a baked dish which is usually made of a pastry dough casing that
contains a filling of various sweet or savoury ingredients. Sweet pies may be filled
with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie) or

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sweetened vegetables (rhubarb pie). Savoury pies may be filled with meat (as in
a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot
pie).

Bavarois:
Bavarois is a dessert consisting of milk thickened with eggs and gelatine or isinglass, into which
whipped cream is folded. The mixture sets up in a cold mould and is unmoulded for serving. Earlier
versions, sometimes called fromage bavarois, did not include eggs
Crêpes:
Is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes (crêpes sucrées)
and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest
with only sugar to flambéed crêpes Suzette or elaborate savoury galettes
Mousse:
Is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can
range from light and fluffy to creamy and thick, depending on preparation techniques. A
mousse may
be sweet or savory. Sweet mousses are typically made with whipped egg whites, whipped
cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or
various herbs and spices, such as mint or vanilla.

Category Menu example Garnish Accompaniment Recipe attached

Tart Oreogasm ice Chocolate syrup, Slice of Oreo
cream tart Cookies and biscuits and crème
crème bars. bars
Crème Vanilla-bean crème Brown sugar, Accompaniment
brûlée brulee, Gun to comes with a garnish
caramelize the of its own.
sugar
Ice cream Butter scotch ice Dry fruit and cherry Chocolate sticks
cream
Fritters Vegetable fritter Parsley leaves Green salad and
sweet chilli sauce.
Sabayon Sweet wine Berries Berries and fruits
sabayon
Pudding Self-saucing Cocoa cream Cocoa cream
chocolate pudding
Soufflé Souffle Dust souffle with Finely chopped fillings
powdered sugar ingredients
and can serve with
whipped cream
Fruit pie Five fruit pie Raspberries, Choices of fruits
blueberries and
sliced strawberries
Bavarois Cheat’s strawberry Whipped cream, Add the liqueur

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white chocolate
Crêpes Crepe suzette Ice cream Sliced banana
Mousse Chocolate mouse Use extra whipped Cookies and
cream and grated chocolate bars
chocolate

Standard Recipe Card Template

NAME OF DISH: VEGETABLE FRITTER

Ref. Source www.Taste.com .au

Serves: 4

Ingredients Quantity Unit

Potatoes 400 gm 2
Carrots 150 gm 1
Zucchini 360gm 2
Can corn kernels, drained 125 gm
Onion chopped 20 gm 1
Self- raising flour 75 gm ½ cups
Salt ½ tbsp
Chopped continental parsley ¼ cups
Eggs 3 no.
Olive oil 2 tbsp

B) What are the basic preparations that will be used in a wide variety of desserts? Please mention any four.

Is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and
possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and
western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a
meal.

There are some basic preparations that will be used in a wide variety of desserts, such as:
• Sauces
• Syrups
• Sabayons and foams
• Creams

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

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Pastry preparation can be labour intensive and time consuming and the use of the correct equipment can
save valuable time. Reasons for choosing a particular piece of equipment include: safety, appropriateness,
ease of use, reducing wastage. Equipment’s requirements are listed below.
1. Oreogasm ice cream tart: food processor with metal blade, Pan, Freeze, ice cream scoop.
2. Vanilla-bean crème: oven, roasting pan, scraper, whisk, bowl, oven tray, plastic wrap, refrigerator.
3. Butter scotch ice cream: Mixing bowl, electric beater, spoon, Bowl and freezer
4. Vegetable fritters: Bowl, fork, pan, grater, oven
5. Sweet wine sabayon: sauce pan, wine glass, bowl, whisk
6. Self -saucing chocolate pudding : oven, baking tray, bowl , whisk
7. Souffle: Oven, Saucepan, Whisk, bowl, cups, casserole dish
8. Five fruit pie: Large bowl, dough mixer, pastry pie plate, brush, Oven, wire rack
9. Cheat strawberry bavarois: Bowl, whisk, serving glasses,
10. Crepe suzette: Non-sticky frying pan, Bowl and whisk,
11. Chocolate mousse: microwave-safe bowl, microwave, saucepan, whisk, electric hand mixer, rubber
spatula, bowl.

3. List all essential equipment and utensils required for the preparation of the listed pastes and pastry
products, and explain the general hygiene and safety requirements for preparing and using these:

Preparation Equipment/ Utensil Requirements

Short or sweet paste Mixer, plastic wrap or baking paper, rolling pin, Oven,
Tarts Food processor with metal blade, Pan, Freeze, ice cream
scoop.
Shortbread biscuits Mixer, bowl, baking paper, baking tray, rolling pin, puff
pastry tray, cups
Profiteroles Measuring mugs, bowl, pan, wooden spoon , whisk, piping
bags
Bouchées Rolling pin, exoglass round pastry cutter, silpat baking
mat, pastry brush, fridge, Dariole mould, baking sheet,
Apple Strudel Hot pot, Rolling pin, brush, baking tray, sheaf, water jug,
plastic wrap, table cloth,
Danish pastries Plastic Scraper, rolling pin, baking tray, oven , pastry
shape container etc.
Sponge Mixer, plastic spatula, measuring cups or mugs, whisk,
baking tins, Oven
Fruit Cake Bowl, mixer, whisk measuring cups, baking container,
baking tin , baking trays, oven etc.
Hygiene Requirements Safety Requirements
The other important storage issue is hygiene. In particular, you need to clean your work area when
Most pastry products will have been cooked
changing tasks. For example if you are working with raw
for some time before they are served to the
eggs and then change to preparing a cream filling, you
customer. Hygienic handling is extremely
important for preventing cross-contamination. must clean and sanitize surfaces and equipment in
In the production of sensitive items such as between! Otherwise Salmonella or other contaminants

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ice cream, absolute adherence to clean work from the egg will be transferred to the cream filling.
practices is essential as dairy products can
Cleaning is the act of removing of dirt, food particles,
very easily be cross-contaminated.
grease, grime, scum, etc. from a surface.
Salmonella poisoning in ice cream is not
uncommon and whilst it is good to have Cleaning is aided by the application of a detergent, which
homemade products you need to make sure helps to lift the dirt from the surface as well as keep it from
they are safe for consumption reattaching. Cleaning generally produces a visible result, i.e.
the object looks clean. However, cleaning does not kill off
bacteria. Sanitation means that heat and/or a chemical
sanitisation product is applied to kill/reduce the amount of
bacteria. Surfaces that come into contact with food products
need to be sanitised regularly.

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

Nutritional Aspects Considerations for healthy options

Desserts are normally not regarded as good When creating recipes, start from a basic recipe that you
sources of nutrition as they often contain know and then consider the substitute items required.
cream, fat and sugar. However, you need to Also consider the "hidden" ingredients, e.g. you can't
use gelatine for a vegetarian dish, a replacement would
look at the overall food intake within a menu to
be agar-agar, but it has different setting properties.
see whether the individual menu items can With many special diets serving size should also be a
contribute to the nutritional value. Eating is key consideration as many health related diets are based
also about balance and a bit of sugar or on controlled portion sizes or calorie intake.
chocolate does not hurt. Yoghurt and Vegan desserts require a bit of thinking and it pays to
buttermilk, skim milk and goats' milk form study cuisines from cultures where veganism and
good low-fat alternatives that you may want to vegetarianism are common. Hindu and Buddhist
societies use many recipes based on careful selection of
use. Polyunsaturated fats can be used instead
ingredients that provide a balanced diet. This allows you
of butter but they will change the final taste. to create Indian, Thai, Malaysian and Vietnamese dishes
We do not advise the use of artificial among others that are interesting in taste and
sweeteners. They affect the flavour of the presentation. An example would be green tea ice cream
product and contain a wide range of with sesame seed wafers.
ingredients that leave a metallic finish on the
palate. It is preferable to use fresh fruit or There are many different diets that are taken as a
result of health conditions.
another natural ingredient such as stevia as a
sweetener. I. Gluten-free diet as a result of Coeliac disease and
other issues such as Irritable Bowel Syndrome.
II. Restricted sodium diet has a reduced salt intake.
Remember that many food items use salt or
sodium as a preservative (monosodium glutamate
[MSG], tomato paste, ham).
III. Cholesterol lowering diets lower the level of

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saturated fats and cholesterol. Choose skim
milk, use margarine instead of butter or dairy
blends, use a variety of cooking oils such as
canola, olive, grapeseed, sunflower oil and limit
cholesterol rich foods such as butter and eggs
to occasional use.
IV. Increased dietary fibre requires the addition of
roughage to the meal. Use wholegrain
products, fruit and vegetables.
V. Weight loss diets involve specific menu
adjustments aimed at lowering the kilojoule
intake and therefore reducing body weight.
Reduce fats and sugar in the recipes.
VI. Diabetic diet is required for people with diabetes.
Diabetes can develop due to the failure of the body
to properly maintain its blood sugar (glucose
levels). There is a spectrum of requirements for
diabetes sufferers and you need to discuss with
them their individual needs. Generally speaking,
however, the diet involves ensuring that there is a
source of carbohydrate e.g. pasta, rice, potato,
bread and preferably low Glycaemic Index
varieties. Desserts need to be adjusted to use
products such as wholemeal flour and artificial
sweeteners instead of sugar or honey. This diet
should also be low in fat.
VII. Modified texture diet is used for people with
digestive problems or that had operations that
affect the ability to swallow. In extreme cases of
dysphagia the correct texture must be achieved to
prevent choking.

VIII. Sugar free diets are often used to reduce calorie

intake and include hidden sugars in soft drinks and
in cereals. Consider the use of stevia, a sweet
herb, or natural fruit sugars.

5. Yeast and its relevance for producing yeast goods.

Provide an overview of:
 How does yeast work in principle? What is its role in the bread-making process?
- Yeast is a tiny plant-like microorganism that exists all around us – in soil, on plants and even
in the air. It has existed for so long, it is referred to as the oldest plant cultivated by man.
Yeast works to metabolise the large starch molecules into simple sugar thus creating and
releasing carbon dioxide and ethyl alcohol into dough’s air bubbles which leads the dough to
rise making the bread soft and delicious

 What are the requirements for yeast to be active?

- Warm temperature will activate the yeast or. In cold season or cold areas, slightly warm
water can do best in activating the yeast.

 What is the yeast activity at the following temperatures?

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 1-4°C - loss of fermentation capacity
 <23°C - Growth of significant reduce
 24-30°C - Most favourable range for yeast to multiply
 31-35°C - Optimum fermentation temperature
 45°C - Optimum fermentation Range
 ~55°C – Yeast Cell dies

6. Explain the following production methods for short paste including points of care:

The rub-in method

Is used to achieve firm pastry bases with greater density which helps retain the shape. I.e., mix
the flour fat until it is crumbly in texture, then add sugar and liquid and combine the ingredients
without overworking and use after 30 minutes of rest in cling wraps. Make sure the base is too
thick (2-4 mm) as it would taste doughy or be too solid.

The creaming method

It is also known as sugar shortening method, the sugar and shortening fat are blended first and
then creamed by adding mixing. During creaming small air cells are formed and then incorporated
into the mix. This type of mixture becomes larger in volume and softer in consistency

The hot water method

The hot water method is a process to make hot water crust used for savoury pies such as pork
pies, game pies. It was traditionally used for making hand raised pies and as the name suggest it
is made by melting the fat in the boiling water and then mixing the flour. It can be shaped by hand
and baked in a mould. Once baked, it has a crisp outer crust but importantly it will hold liquids
which allows pies to be filled with a savoury jelly or gravy.

7. Provide the ingredients and ratios of ingredients for the following pastes:

Savoury Short Paste – Pâte Brisée

Ingredients Ratio
All-purpose flour 160 g
Salt ½ tsp
Sugar ½ tsp
Unsalted butter 8 tbsp
Iced water 3-4 tbsp

Sweet Paste – Pâte Sucrée

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Ingredients Ratio
All-purpose flour 3 cups
Granulated sugar ½ cups
Salt 1 tsp
Egg yolk 2
Iced Water 1-4 tbsp

8. What is Danish Paste? How is it produced? Provide the production steps for 4 different varieties of
Danish pastries:

Description for Danish Paste

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar,
and large amounts of butter or margarine.

A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of
dough, and then the dough is folded and rolled several times, creating 27 layers. If
necessary, the dough is chilled between folding’s to ease handling. The process of rolling,
buttering, folding, and chilling is repeated multiple times to create a multilayered dough that
becomes airy and crispy on the outside, but also rich and buttery.

Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive
fats are often used, such as hydrogenated sunflower oil

Production method and steps for Danish Paste

I. Sieve the flour and salt into a bowl and stir in the sugar.

II. Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar.
Knead on a lightly floured surface until the dough is smooth and elastic.

III. Place the dough in a plastic bag and allow it to rest in the refrigerator for 10 minutes.

IV. Shape the butter into a flattened ball. Roll out the dough to a 12 inch (30 cm) square,
place the butter in the center and wrap the dough neatly around it, pinching the edges
well together.

V. Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short
sides to the middle, then fold in half again. Seal the edges by pressing them together
with the rolling pin. Return the dough to the plastic bag and chill it for a further 10
minutes.

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VI. Repeat the rolling and folding process, chill for 10 minutes, repeat again, and chill for 20
minutes.

VII. Preheat the oven to 425° F (220° C). Roll out one-third of the pastry at a time, rolling each
third to a 9 inch (23 cm) square. Cut each square into nine 3 inch (7.5 cm) squares and brush
each with beaten egg before shaping and filling as desired

VIII. Place the prepared pastries on a greased baking tray and brush with beaten egg to
glaze. Leave in a warm place until well-risen and puffy.

IX. Bake in the preheated oven for about 10 minutes until cooked and golden brown. Cool on a
wire rack, then decorate as desired. Serve the pastries cold.

Production steps for 4 different Danish Pastries

1. Apricot Puff
1. Place an apricot half in the center of the dough square.
2. Cut a circle, the size of the apricot, from the center of a second square and place over the
first.
3. Brush the finished pastry with glace icing
2. Butterfly
1. Make a diagonal cut to ½ inch (1 cm) of the center from two opposite corners, forming
two triangles that are joined at the center.
2. Place a small teaspoonful of raisins in the middle of each triangle and fold the cut
corner over to the other. Press lightly to seal, then separate the triangles to form a
butterfly shape.
3. Decorate, when cooked, with glace icing and flaked almonds.
3. Cockscomb
1. Place a 3 inch (7.5 cm) roll of marzipan across the middle of the square and fold the dough
in half.
2. Press lightly to seal, then fray the edge by making cuts at ¼ inch (3 mm) intervals.
Bend the pastry back slightly so that the cuts spread out.
3. Brush the finished pastry with glace icing and sprinkle with flaked almonds.

4. Duchess
1. Cut a border, ½ inch (1 cm) wide in the square, leaving it intact at two opposite corners.
2. Fold the cut corners of the border over to the opposite corners of the central square.
3. Fill the center with fruit mince and brush the finished pastry with glace icing.

9. Explain processes which helps puff pastry to rise? How is this done correctly? Which techniques and
combinations should be used?

The light and flaky texture of pastry provides excellent eating. Various types can be produced for
different menu purposes. This type of pastry puffs up when cooked due to the alternating layers of fat
and dough created during production. This process is known as lamination and can be done in a
variety of ways, all of which involve folding and rolling the dough repeatedly.

For lighter textures and more lift a full puff is recommended whilst different production methods can
be used depending on the time available or the properties of the final product such as cheese twists.
Any finished pastry should be sold fresh or stored in airtight containers to retain its crispness.

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English method: prepare the dough by mixing the water, salt, 10% of the fat and the flour into the
basic dough and then rest. This is called détrempe or pastry dough. A small amount of white
vinegar or lemon juice can be added to the water (~1% of the water content). This will relax the
dough and prevent oxidation.

The remaining 90% of the fat is referred to as roll-in fat. Work the roll-in fat with some flour and form
it into a block. Roll the pastry dough into a sheet, and do the same with the roll-in fat. Place the roll-in
fat in the centre, fold over the ends of the pastry dough and make the first turn. Then continue on with
the turns as normal.

10. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care:

Ingredients and ratio Preparation method and points of care

Ingredients ratio is 2:1:1 that 1. Before starting this Génoise Sponge recipe,
means 2 part of eggs, one part make sure you have organized all the necessary
of flour and one part of sugar ingredients.
2. Combine the eggs and sugar in a mixing bowl
or in the stand mixer recipient.

3. Using a hand whisk, beat the preparation over a

bain-marie.

4. The temperature should reach roughly 40°C.

5. Finish beating with an electric whisk until cooled

down completely. If you do not have an electric
whisk, you can finish beating manually. The
preparation is ready when doubled in volume.

6. Add the sifted flour...

7. Stirring gently with a rubber spatula or a

skimmer, in rotating motions.

8. Butter and flour a round cake tin. Pour the

mixture.

9. Bake at 180°C (gas mark 4).

10. The génoise sponge is ready when golden. To

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check whether the génoise is cooked, insert the
blade of a knife in the cake. If nothing sticks to
the blade, you can remove the dish from the
oven.

11. Remove from the mould. Leave to cool on a rack.

11. Provide 4 different examples with applications for products each, for sweet and savoury fillings, Icings
and toppings.
How are these fillings, icings and toppings prepared?
What must be considered when coating cakes with icing?

Examples Preparation Methods

Sweet Filling 1.Ganache The key to making a good filling is cooking it
just right so it’s not too dry or too wet If it’s
2.Marzipan
too dry you won’t be able to roll it into a ball.
3.Gianduja If it’s too wet, it becomes difficult to encase
4. liqueur fillings with a layer of dough as it will stick to your
fingers and the dough. Also keep in mind,
moisture content is different when using
freshly mashed mung bean versus previously
frozen and thawed mung bean.
Savoury Filling 1. creamy middle easter Savoury and umami types of ingredients are
next added into the formulation. These types
pot pies
of ingredients give a food product its
2. creamy salmon background savoury flavour which can be
3. slow cooked lamb vindaloo either meat-like, vegetable-like or, for a
seafood product, a savoury general fish-like
4. chicken mushroom and character. This flavour may be added as a
winter green shepherds natural meat, vegetable or fish stock or
bouillon, or by an individual dried meat,
vegetable or fish powder. Yeast extracts are
useful for adding a general savoury
background, giving a fullness of flavour to a
product.
Of course it is important to choose the
appropriate yeast extract for the product
being designed. For example a dark
savoury yeast extract is used for a meaty,
beefy product and a lighter flavoured
yeast extract is used for chicken and
seafood products.
High nucleotide yeast extracts are also
formulated into the product in the range 0.2–
1.0% RTE in the finished product where MSG
would once have been used to both boost and

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enhance the flavours already present and to
also provide a fullness of flavour to the product.
Icing 1. Glace icing Icing is a great product! It gives more value to
your product for a relatively low price in
2.Royal icing
ingredients. Icing makes many products more
3.Fondant attractive to consumers. It gives a product a
4.Frosting more impulse reaction to buy. Icings exist in
many different forms, not only in name but
also in application.

If the quantity of the acid is too high you will

see a negative reaction, after several hours
the viscosity of the paste is less as the acid
breaks the structure of the sugar.flexibility,
kneading and stability of the decoration.

Use only non-lauric fats. These are much

more stable in water combinations.
It is important that you also use the non-lauric
fats in the base of the cookies, so that you don’t
have interaction between the different types of
fat.
Topping 1. Apple butter To thicken topping which are too thin, add
powdered sugar, a little at a time, until of the
2. Bourbon butterscotch
desired consistency. Variations in weather,
sauce temperature or the size and freshness of
eggs can cause consistency variations. If
3. caramel sauce
powdered sugar had been previously
4. Dulce de leche opened, it is best to sift the powdered sugar
to avoid any possibility of lumps.
Aspects to consider when coating cakes

A coat is the first layer of buttercream icing — it is an extremely important step in decorating a cake. It
seals in the sponge, preventing it from drying out and, as its name suggests, it catches all of the
crumbs from the sponge and prevents a barrier so that your final icing will be perfectly clean and
crumb free. This process is easier if you have a turn table but don’t worry if not — you can turn the
cake around as you go, it just takes a little more time.

12. 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

Make sure the machine is clean, dry and set Remove all food particles, grease, grime and
it up possibly in cool space. Plug it to an wash with detergent. If we put them through
outlet dishwasher the hot water does the sanitation

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killing any remaining number of bacteria,
wipe dry with clean cloth and store correctly.

13. 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 Ingredients to Substitute Ingredients Dessert Option

Request avoid
Miller, Table 5 Gluten
intolerance Wheat Rice Rice Pudding

Green, Table 6 Nut allergy

Peanut Flour Cheesecake

Rosenthal, Sugar free

Table 6 Sugar Honey, stevia Honey ricotta cake.

Mohammed, Low
Table 2 carbohydrate
Sweetbread, rice, Quinoa Fruits

Macbeth, Table Vegan

3
Meat, egg Soy Avocado mouse
cake

Youngman, Diabetic, low fat

Table 4 Grains Plants oil, fruit purees Carrot cake

14. 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 Gluten intolerance 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. Gluten-free alternatives
such as corn, rice, soy, tapioca and potato flours
are good substitutes. Be aware of hidden gluten in
items such as soy sauce, beer, condiments, small
goods, etc.

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MSG Monosodium glutamate (MSG) is a flavour

enhancer which can cause a sensitivity reaction.
Foods containing MSG should be avoided and
natural flavourings used instead

Nuts Many people, especially children, are sensitive to

nuts. Nuts can cause severe reactions which can
result in anaphylactic shock. If not treated quickly
and correctly, anaphylactic shock can result in
death!

Eggs The proteins in egg whites can cause immune

reactions, particularly in children. Severe reactions
can result in anaphylaxis

Lactose is a sugar common in dairy items such as

Lactose milk.

Many adults develop some form of intolerance.

People who are not exposed to dairy early in
childhood usually have a higher chance of having
lactose intolerance. If lactose is not correctly
processed by the stomach, it will pass through the
digestive tract until bacteria digest it and create
gas, which can cause abdominal pains, cramps
and other symptoms.

Natural plant hormones, which are found

Salicylates especially in the skins of vegetables and fruit,
as well as spices.

Salicylates can provoke a range of reactions,

including stomach problems

Histamine A compound found naturally in some foods, such

as tomatoes, as well as processed items such as
cheese and wine. Chocolate and citrus fruits can
also cause problems. Stomach reactions,
migraines and anaphylaxis can occur as a result
of histamine intolerance

Legal Implications

Common food allergies include egg, cow’s milk, peanuts, tree nuts, sesame, soy, wheat,
fish and shellfish. Many children will grow out of their food allergies, however those
allergies that continue into adulthood or develop during adulthood can be more serious.

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Food allergies range from mild to severe, and in some cases they can be life threatening.

The food industry in Australia is regulated by Food Standards Australia New Zealand
(FSANZ), an independent statutory body. This body produces the Food Standards Code,
which, among other things, sets out the labelling requirements for packaged and
unpackaged food.

An allergic reaction falls into the broader category of personal injury. A person who suffers
an allergic reaction may be entitled to make a personal injury compensation claim against
the food producer or service business. The claimant will need to prove that the actions or
negligence of the business caused their allergic reaction, leading to physical or
psychological harm. The responsibilities set out in the Food Standards Code will be
helpful when proving this.

15. 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 Fruits are chopped and cooked with sugar and
pectin until gel is formed then packed into
sterilised jars

Fresh blending process Blending is the process of finely chopping up

the fruits or vegetable to produce a smooth
consistency.

Stock syrup process Is made from equal quantity of sugar and

water boiled together for approximately two
minutes or until syrup is formed.

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

Sauce Production method

Anglaise based A fresh anglaise mixture is produced, strained and then served on the
side of dessert. if it is to be used warm it might be stabilized with
cornflour or a small amount of custard powder as the starch will
prevent the mixture from splitting

Custard based Boil milk and sugar add the diluted custard powder and bring the
mixture to the boil. Strain the sauce and store with coating of icing

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sugar on the top to prevent the forming of skin.

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

Description for sabayon Production steps

A dessert or sweet sauce made with egg - Whisk the egg yolks and the
yolks, sugar, and wine beaten together sugar together in a bowl over
overheat till thick: served either hot or cold a bain-marie
- Once foamy, slowly add the
liquid while whisking
constantly
- Keep whisking until the sauce
thickens to a custard-like
consistency
- Serve your sabayon
immediately

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

Thickener Description Application

Gelatine is a setting agent Jell-O Copycat
Gelatine
made from animal bones and Recipe
skins. It can be bought in Marshmallows
sheets or powder form. Wine Candy Meringue Cakes

The sheets are easier to work

with but have a higher price.
Gelatine comes in different
sheet weights (gold, silver,
bronze, etc.), with varying
setting strengths.
Agar-agar is a gum that can be It is produced from seaweed
Agar-agar
used as a vegetarian alternative and will set without refrigeration
to gelatine. It is produced from
seaweed and will set without
refrigeration.
Carrageenan is an extract from Chocolate Carrageen
Carrageenan
red algae seaweed that forms
an elastic gel that holds
moisture.
Locust bean gum is made from It is a suspending agent,
Locust bean gum

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the seed of the carob tree. It is thickener and stabiliser used in
a suspending agent, thickener ice cream, cheese and with
and stabiliser used in ice cream, agar.
cheese and with agar.
Acacia or Gum Arabica is an icing, fillings, soft candy,
Acacia or Gum Arabica
exudation (sap) of the African chewing gum
acacia tree used as a stabiliser,
thickener, surface finishing
agent and humectant (attracts
moisture).
Sago and Tapioca can be boiled The sago cycad, Cycas evolute.
Sago and Tapioca
with fruit juice or liquids and will
set once cooled down, however
they will not dissolve
completely.
Corn flour, arrowroot and other Thicken any sauce, soup,
Cornflour, arrowroot and other
starches are diluted and added stew, or pudding.
starches
to a hot liquid for thickening.
Consider the temperature
requirements for the different
types of starches.
Pectin is a setting agent Its gelling, thickening and
Pectin
extracted from citrus fruit and stabilizing attributes makes is
apple pomace (fruit cell walls). It an essential additive in the
is used in the production of production of many food
jams and jellies. products.
Hydroxypropylmethyl cellulose is Cellulose fiber is typically
Hydroxypropylmethyl cellulose
a general purpose food stabiliser added to baked goods at less
and thickening agent. than 2% when fiber claims are
needed for the product.
Roux is a cooked mixture of butter sauce
Roux
flour and butter usually in a ratio
of 1:1. It is the thickening agent
for some sauces e.g. base
sauce used for soufflé.
Egg yolks can set twice their Custard
Egg yolks
own weight and form the
thickening agent in Anglaise
sauce.

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

Decoration and presentation are extremely important to customer, who often perceive
desserts as decadent and celebratory. It can be as simple as dusting icing sugar over the
dessert or onto the plate.
The combination of colour, height, flavour and texture to highlight certain aspects of desserts

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should be considered while decorating and portioning dessert. The garnish needs to
complement the dish and its key ingredient. The later Aspect is very important when adding
spices and herbs, as a cinnamon quill or too much vanilla can potentially cover the taste and
aroma of the main ingredient.

20. 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
Consider the colour of the key item. Colours Use filigree or pastry for height
can also be combined within one dish and colour variation. Use fresh
fruits or coulis and sauce to
add colour accents

Texture
The desired texture of the dish versus Use of crumble on top if the
contrasting and improved texture. i.e., fruit filling, wafers with ice
crunchy versus smooth cream

Flavour
Flavour combined on the plate should either Chocolate bavarois with
be supportive of each other or supply raspberry coulis, hazelnut
contrast. pudding with cocoa sauce.

Height
Dishes that show height creates a sense of Using nougatine to envelop
expectation and guide the eyes. Height can orange parfait, form chocolate
be created by stacking food or adding curls to add to ice cream or
components to increase the eye appeal. dessert.

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Temperature
Incorrect temperature will mean that the Passion fruit parfait on Kuehl
customer received substandard item. lapis served on chilled plate,
berry and mango tartlet on a
room temperature plate.

Shapes and
proportions Using a variety of shapes adds interest, Tropical fruits plate is a simple
whether it is a triangular sesame seed wafer, example where a variety of
or choc chopsticks, a pastry cone or fruits cut shapes are given by the
into macedoine. ingredients.

21. Provide 5 suggestions for measures to minimise wastage in pastry production including provisions for
the use of reusable products:

Provisions to minimise wastage

1. Chocolate left over – These can be ground up and used as chocolate sprinkles or melted for
choc sauce
2.Egg – whites – These can be used in the main kitchen for clarification or farces or for meringue
or pavlova
3. Sponge leftover – can be used for biscuit crumbs or in a trifle.
4. Puff paste offcuts – Use in fleuron’s.
5. Fruits off cuts – Use for sorbet or as a coulis.

22. You have prepared a selection of different desserts, pastries, cakes and yeast goods. How would you
present these for sale for individual servings, as part of function/buffet or on display?
Which principles for presentation must be considered? Provide a detailed overview of the hygiene,
handling and storage requirements (including labelling) for all types of desserts, sauces, cakes pastries
and preparations. Consider the production processes, as well as display and sale, including packaging
for take-away provisions:

Individual Serving:
Food must be in the plate with good presentation.
Serving from the display:
Need to control temperature before danger zone.
Function / buffet:
Food must be enough according to number of guest.
Principals of Presentation:
Used mint or flower to present dessert.
Hygiene, handling and storage requirements

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Refrigerated units are used for any items containing cream and or custard and the temperature must not
exceed 5 degree C. these units keep perishable items below the danger zone and protect the product from
dust, bacteria and viruses.(e.g from sneezing). And accidental spills. The cabinets have to emptied at the
end of the day, cleaned and sanitised before any product is returned. Check for iced- up refrigeration cells.

23. Describe the cookery methods, menu examples and processes involved in producing desserts?

Boiling Boiling is a moist method of cooking in which foods are immersed in a liquid that
is either at or brought to the boiling point. Menu example – peach melba
Processes – blanching the food to remove the skin
Poaching Poaching is a cooking technique that involves cooking by submerging food in a
liquid, such as water, milk, stock or wine or in a tray Menu example – pears in
red wine Processes- Poaching the fruit in red wine syrup to add flavour, colour
and soften the texture.
Stewing Stewing is to simmer foods in a small amount of liquid. The liquid is then used as
a sauce. Menu example-Rhubarb Crumble Processes-Stewing the fruit to soften
it prior to encasing it in pastry
Braising Braising comes from the French verb braise. It is a technique that uses both dry
heat cooking and moist heat cooking. Menu example – Cider Braised Apples
Processes, - Braising the whole fruit to soften it and impart flavour. Reducing the
liquid to a syrup.
Grilling Grilling refers to food that is cooked by radiated heat with the heat coming from
either above or below Menu example -Bananas Grilled with Honey Processes -
Half the bananas, brush the cut side with lemon and honey and place onto the
grill bars with the cut side facing down. Finish on the unpeeled side until warmed
through
Steaming Steaming is a moist-heat method of cooking that works by boiling water which
vaporizes into steam; it is the steam that carries heat to the food, cooking it.
Menu examples- Steamed Yeast Buns Processes- The yeast dough rises
through the addition of moisture and heat
Roasting Roasting is a cooking method that uses dry heat where hot air covers the food,
cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from
an open flame, oven, or other heat source. Menu examples- Roasted
Caramelised Chestnuts Processes- Roasting the nuts to remove the shell, the
caramel provides extra flavour and texture. Weigh for correct ratio.
Baking Baking method of cooking, the food is cooked using convection heating. The
food is put into an enclosed area where heat is then applied and the movement
of heat within the confined space, acts on the food that make it get cooked.
Menu examples- Profiteroles Processes- Preparing choux paste and pipe
correctly, fill with Diplomat cream. Weigh for correct ratio and sift for aeration.
Fold through whipped cream for filling.
Shallow frying Shallow frying is an oil-based cooking technique. It is typically used to prepare
portion-sized cuts of meat, fish, and patties such as fritters. Menu examples-

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Crêpes Suzette Processes- Prepare crêpe batter and rest. Fry thin pancakes
with little colour and keep en place. Cook flambé style. This is often done on a
gueridon in front of the customer
Deep-frying Deep frying (also referred to as deep fat frying) is a cooking method in which
food is submerged in hot fat, most commonly oil, as opposed to the shallow oil
used in conventional frying done in a frying pan. Menu examples- Apple Fritters
Processes- Prepare batter, use correct whisking and folding and rest. Slice
peeled apple rings, draw through flour and batter and fry until golden.

24. Modify vanilla bean panna cotta and tiramisu with following lifestyle dietary requirements:

Diet Modification

Vegan Coconut milk, powdered agar-agar /Vegan unsalted

butter, vegan sugar, coconut cream or almond milk,
silken tofu

Lacto vegan Powdered agar-agar, cocoa sauce, vegan butter

Ovo lacto vegan Agar-agar, soy milk, vegan butter

Ovo vegetarian Soya or rice milk

25. Calculations

The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”

Brioche Bread and Butter

Name of dish: Pudding Portion nos.: 6

Ref.source: Futura Group

Total Cost:   $ 15.00   Portion size  200 gm
Portion Cost:   $ 2.5

Commodities
Weight
Item Specification kg/l/Unit   Cost per kg/l/Unit Actual cost
Brioche loaf   0.500 batch $8.50 each $4.25
Butter   0.050 kg $7.20 kg $0.36
Caster sugar   0.120 kg $2.20 kg $0.264
Vanilla pod   0.500 each $5.50 each $2.75
Eggs   4.000 each $0.30 each $1.2

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CRICOS Code – 01899K RTO Code - 6554
Milk   0.250 L $1.60 L $0.4
Cream   0.250 L $6.60 kg $1.65
Banana   2.000 each  $1.30 each $2.6
Chocolate Callets   0.100 kg $14.00 kg $1.4
 Icing sugar   0.050 kg $2.50 kg $0.125

 
        Total Cost $15
         
Portion
        Cost   $2.5

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