SITHPAT016 Assessment 2 (Word Version)SITHPAT016-Assessment 2

Assessment 2 – Coversheet Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work. Student and Submission Details Student Name Elia Ricca Student ID AIBL231819 Unit Code and Name SITHCCC027 Prepare dishes using basic methods of cookery Date of submissio n STUDENT DECLARATION I declare that a. This assessment is my own work. b. None of this work has been completed by any other person. c. I have not cheated or plagiarized the work or colluded with any other student/s. d. I have correctly referenced all resources and reference texts throughout these assessment tasks. e. I understand that if I am found to be in breach of policy, disciplinary action may be taken against me. Student Signature: Assessor to complete Assessment 2 Assessment Result Date Type Of Submission Assessment 2 (Practical project) □ C (Competent) □ NYC (Not Yet Competent) □ NA (Not Assessed) ☐ First submission ☐ First re-submission ☐ Second re-submission Assessor feedback Assessor Name Assessor Signature: Assessment 2 – Practical Project Assessment Task 1: Complete Mise En Place Activities ASSESSMENT INSTRUCTIONS While being observed by your assessor, complete all mise en place activities for at least six dishes

you must prepare and present. STEPS TO TAKE  Access and review the following:  Menu  Standard recipes of at least six dishes you must prepare and present  Mise en place lists for at least six dishes  Temperature checking  Ensure the following are met: o Food quality o Food freshness o Food stock rotation requirements  Follow guidelines for handling food and the food safety practices for spoilt and contaminated food items  Consult the equipment manufacturer instructions for equipment used in recipes  Confirm food preparation requirements of at least six dishes. The eight dishes must allow you to use all the following at least once:  bavarois  crème brulee  crème caramel  crêpes  fritters  meringues  mousse  panna cotta  parfait  pies  poached or stewed fruit  puddings  soufflé  tarts produce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts):  chocolate based sauces  custards and crèmes  fruit purées, sauces or coulis  sabayon or foams use each of the garnishes and decorations below at least once when preparing above desserts (at least once across production of the eight desserts):  fruits  jellies  tempered chocolate  wafer or tuille  Prepare the ingredients  Prepare equipment safely  Process the ingredients prepared This must include:  Weighing the ingredients ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 2 of 21

 Practical knowledge of: o Cookery methods o Food safety practices for handling food o Safe and hygienic use of equipment  Practical skills relevant to: o Preparing dishes using cookery methods and presenting them o Minimising waste during the cooking process o Cooperating with colleagues to deal with the pressures of work conditions YOUR ASSESSOR WILL  Organise resources required for you to complete this assessment.  Advise you on the time and location of the assessment.  Discuss with you the practical skills needed to complete the assessment  Address your queries and concerns regarding this task. Task 3: Clean Workspace ASSESSMENT INSTRUCTIONS While being observed by your assessor, clean the workspace you used following the bellow steps: STEPS TO TAKE 1. Access and review:  Guidelines relating to the following: o Food disposal o Food storage  Safety data sheets (SDS) for cleaning agents and chemicals  Cleaning schedules  Environmental considerations for disposing of or storing surplus and re-usable by- products  Cost reduction initiatives related to disposing of or storing surplus and re-usable products. 2. Identify the following:  Surplus dishes to be stored or disposed of  Surplus ingredients to be stored and disposed of 3. Store the following:  Surplus dishes that can be stored ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 4 of 21

 Surplus ingredients that can be store 4. Clean the workspace following your assessor’s instructions. YOU WILL BE ASSESSED ON YOUR  Practical knowledge of disposing of or storing surplus and reusable by-products  Practical skills relevant to cleaning work area YOUR ASSESSOR WILL  Organise resources required for you to complete this assessment.  Advise you on the time and location of the assessment.  Discuss with you the practical skills needed to complete the assessment  Address your queries and concerns regarding this task. Task 4: Workflow ASSESSMENT INSTRUCTIONS Record the action required to complete the six dishes following the steps bellow: STEPS TO TAKE  You are required to list tasks for mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste.  You are required to identify suitable cooking method for each dish and identify temperature.  You are required to write step by step plan for how you produce items from menu using logical flow to put the final dish.  Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards.  Identify any possible problem with cooking process and corrective action to be taken.  Tasks for colleagues if working in group.  Identify cutlery and crockery required for presentation and serving temperature for Dish  Record the end of service procedures YOU WILL BE ASSESSED ON YOUR  Practical knowledge of disposing of or storing surplus and reusable by-products ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 5 of 21

 Cooking Time: 15-20 minutes White chocolate parfaut, pistachio, meringue shards, berry coulis. 3/10/2023  Servings: 3 servings  Preparation Time: 45 minutes  Baking Time: 20-25 minutes Textures of strawberry 3/10/2023  Servings: 3 servings  Preparation Time: 20 minutes  Chilling Time: 2-3 hours Yoghurt Panna cotta, black sesame sponge, candied carrots coconut ganache. 3/10/2023  Servings: 3 servings  Preparation Time: 30 minutes  Steaming Time: 1-1.5 hours Vainilla - bean cream brulee seasonal fruits, almond lime biscotti ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 7 of 21

Ingredients:  450 ml Heavy Cream  3 Vanilla Beans  100g Granulated Sugar  6 Egg Yolks Preparation and Cooking: 1. Sanitize all the ingredients, utensils, and equipment. 2. Preheat the oven to 160°C (320°F). 3. Split the vanilla beans and scrape out the seeds. Add seeds and empty pods to the cream in a saucepan. Heat gently. 4. In a separate bowl, whisk egg yolks and sugar until well combined. 5. Gradually pour the warm vanilla-infused cream into the egg mixture while stirring constantly. 6. Strain the mixture to remove the vanilla pods. 7. Pour the custard into ramekins. 8. Place ramekins in a deep baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. 9. Bake for 30-35 minutes or until set. 10. While baking, sanitize the prep area. 11. Once done, let the custards cool, then refrigerate until they are chilled. 12. Before serving, sprinkle a thin layer of granulated sugar on top and caramelize it with a torch. 13. Serve the Crème Brûlée with seasonal fruits. Sanitation  After serving, wash and sanitize all utensils used for making the Crème Brûlée, including mixing bowls, ramekins, and the torch.  Clean the countertop where you prepared the dessert.  Store any leftover Crème Brûlée in the fridge and label them with the date.  Properly dispose of any unused ingredients.  Wash your hands thoroughly. Puding spiced crème anglaise, sesame seed tuille dirty chai ice cream ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 8 of 21

Ingredients:  3 Ripe Pears  1 pinch of Saffron Threads  200g Sugar  250ml Water  5 Egg Yolks  100g Granulated Sugar  1 Vanilla Bean  100g Honeycomb (store-bought or homemade)  50g Milk Crumble (store-bought or homemade) Preparation and Cooking: 1. Sanitize all ingredients, utensils, and equipment. 2. Prepare the poaching liquid by dissolving a pinch of saffron threads and 200g sugar in 250ml of water. Bring to a simmer. 3. While the liquid is heating, peel and core the pears. 4. Place the pears into the simmering liquid and poach them until they become tender but not overly soft (usually around 15-20 minutes). 5. While the pears are poaching, sanitize the prep area. 6. In a separate bowl, whisk together the egg yolks, 100g of granulated sugar, and the seeds from the split vanilla bean until it forms a pale and creamy mixture. 7. Once the pears are poached, remove them from the liquid and allow them to cool. 8. Pour the poaching liquid into a saucepan and reduce it to a syrupy consistency. 9. Gradually whisk the reduced syrup into the egg yolk mixture. 10. Return the mixture to the saucepan and cook it gently over low heat until it thickens to form a sabayon. 11. Once done, let the sabayon cool. 12. To serve, place a saffron-poached pear on a plate, drizzle the vanilla sabayon over it. 13. Add pieces of honeycomb and sprinkle milk crumble on top for texture and flavor. 14. Serve the Saffron Poached Pear with Vanilla Sabayon, Honeycomb, and Milk Crumble. Sanitation:  After serving, wash and sanitize all utensils and the saucepan used for making the sabayon.  Clean the countertop and the poaching liquid pot.  Properly dispose of any leftover poaching liquid and unused ingredients.  Store any remaining honeycomb and milk crumble properly.  Wash your hands thoroughly. Chocolate fondant, olive oil ice cream, caramel rum sauce. ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 10 of 21

Ingredients: For the Chocolate Fondant:  150g Dark Chocolate  75g Unsalted Butter  2 Eggs  50g Granulated Sugar  30g All-Purpose Flour  A pinch of Salt For the Olive Oil Ice Cream:  250ml Heavy Cream  250ml Whole Milk  100g Granulated Sugar  4 Egg Yolks  2-3 tablespoons Extra Virgin Olive Oil For the Caramel Rum Sauce:  100g Granulated Sugar  50ml Water  50ml Heavy Cream  2 tablespoons Dark Rum Preparation and Cooking: 1. Sanitize all ingredients, utensils, and equipment. 2. Preheat the oven to 180°C (350°F). 3. In a saucepan, melt the dark chocolate and unsalted butter over low heat. Once melted, set it aside to cool. 4. In a separate bowl, whisk the eggs and granulated sugar together until pale and creamy. 5. Gradually fold the melted chocolate mixture into the egg and sugar mixture. 6. Sift the flour and a pinch of salt into the chocolate batter and gently fold it in. 7. Grease and flour the ramekins, then divide the chocolate batter equally among them. 8. Bake the fondants for about 10-12 minutes until the edges are set but the centers are still soft. 9. While the fondants are baking, sanitize the prep area. 10. In a separate saucepan, prepare the caramel by dissolving granulated sugar in water over medium heat. Allow it to caramelize and turn golden brown. 11. Carefully add the heavy cream and dark rum to the caramel, and stir until it becomes a smooth sauce. Set the caramel rum sauce aside. ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 11 of 21

3. Heat a non-stick skillet or crepe pan over medium-high heat. 4. Pour a small ladleful of the batter into the hot pan and swirl it to cover the bottom evenly. Cook until the edges start to lift and the crepe is lightly browned. 5. Flip the crepe and cook for a short time on the other side. Remove and set aside. Repeat for all crepes. 6. While cooking the crepes, sanitize the prep area. 7. In a separate pan, melt the unsalted butter and add granulated sugar. Cook until the sugar caramelizes. 8. Add the zest and juice of the oranges and lemon, and let it simmer for a few minutes. 9. Stir in the orange liqueur and allow it to heat through. 10. Carefully ignite the sauce with a long lighter to flambe. 11. Once the flames subside, let the sauce simmer for a few more minutes until it thickens. 12. Fold the crepes into quarters and place them in the pan with the Suzette sauce. 13. Allow the crepes to soak in the sauce briefly. 14. Serve the Crepes Suzette immediately, pouring some of the sauce over each crepe. Sanitation:  After serving, wash and sanitize all utensils and the pans used for cooking the crepes and the Suzette sauce.  Clean the countertop, skillet, and pans.  Properly dispose of any unused ingredients.  Wash your hands thoroughly. White chocolate parfaut, pistachio, meringue shards, berry coulis. Ingredients: For the White Chocolate Parfait:  200g White Chocolate, chopped  250ml Heavy Cream  3 Egg Yolks  75g Granulated Sugar For the Pistachio Topping:  50g Pistachios, chopped For the Meringue Shards:  3 Egg Whites  100g Granulated Sugar For the Berry Coulis:  150g Mixed Berries (strawberries, raspberries, blueberries, or any of your choice)  50g Granulated Sugar ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 13 of 21

 A squeeze of Lemon Juice Preparation and Cooking: 1. Sanitize all ingredients, utensils, and equipment. 2. Prepare the White Chocolate Parfait: Melt the white chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool. 3. In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy. 4. In another bowl, whip the heavy cream until it forms stiff peaks. 5. Gently fold the cooled melted white chocolate into the egg yolk mixture. 6. Gradually fold in the whipped cream. 7. Pour the parfait mixture into a container or individual serving glasses. 8. Place in the freezer to set while you prepare the other components. 9. While the parfait is setting, sanitize the prep area. 10. Prepare the Pistachio Topping by chopping the pistachios. 11. Prepare the Meringue Shards: Preheat the oven to 120°C (250°F). Beat the egg whites until stiff peaks form, gradually adding the granulated sugar. Pipe or spoon meringue onto a baking sheet lined with parchment paper. Bake for 1-1.5 hours until they are crisp and dry. 12. Prepare the Berry Coulis: In a saucepan, combine the mixed berries, granulated sugar, and lemon juice. Heat until the berries break down and the sauce thickens. Strain to remove seeds. 13. Once the parfait is set, serve it with a sprinkle of chopped pistachios, broken meringue shards, and a drizzle of berry coulis. Sanitation:  After serving, wash and sanitize all utensils and containers used for making the parfait, meringue, and berry coulis.  Clean the countertop, serving glasses, and baking sheet.  Properly dispose of any unused ingredients.  Store any remaining parfait in the freezer and cover it well.  Wash your hands thoroughly. Textures of strawberry ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 14 of 21

Sanitation:  After serving, wash and sanitize all utensils and containers used for making the components of the dish.  Clean the countertop and serving plates.  Properly dispose of any unused ingredients.  Store any remaining strawberry sorbet in the freezer.  Wash your hands thoroughly. Yoghurt Panna cotta, black sesame sponge, candied carrots coconut ganache. Ingredients: For the Yogurt Panna Cotta:  200g Greek Yogurt  200ml Heavy Cream  50g Granulated Sugar  2 tsp Gelatin  2 tbsp Cold Water  1 tsp Vanilla Extract For the Black Sesame Sponge:  50g Black Sesame Seeds  50g Granulated Sugar  50g All-Purpose Flour  3 Eggs For the Candied Carrots:  2-3 Carrots, peeled and thinly sliced  100g Granulated Sugar  Water for syrup For the Coconut Ganache:  100g White Chocolate, chopped  50ml Coconut Milk Preparation and Cooking: 1. Sanitize all ingredients, utensils, and equipment. 2. Prepare the Yogurt Panna Cotta: Bloom the gelatin by dissolving it in cold water and let it sit for a few minutes. In a saucepan, heat the heavy cream and granulated sugar until the sugar dissolves. Remove from heat, and add the bloomed gelatin. Stir until dissolved. Let it ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 16 of 21

cool, then mix in the Greek yogurt and vanilla extract. Pour into serving glasses or molds and refrigerate to set. 3. While the panna cotta is setting, sanitize the prep area. 4. Prepare the Black Sesame Sponge: Preheat the oven to 180°C (350°F). Blend the black sesame seeds to a fine powder. Beat eggs and sugar until light and fluffy. Sift in the flour and black sesame powder, gently folding them into the egg mixture. Pour the batter into a greased baking dish and bake for about 15-20 minutes until it's firm to the touch. Let it cool and cut it into sponge cubes or shapes. 5. Prepare the Candied Carrots: In a saucepan, combine the granulated sugar and enough water to create a syrup. Heat until it reaches a gentle simmer. Add the thinly sliced carrots and simmer until they become tender and translucent. Remove the candied carrots and let them cool. 6. Prepare the Coconut Ganache: In a microwave-safe bowl, heat the coconut milk until it's hot but not boiling. Pour it over the chopped white chocolate and stir until the ganache is smooth. 7. Assemble the dish: Place a cube of black sesame sponge on top of the yogurt panna cotta. Garnish with candied carrots and drizzle the coconut ganache over the sponge and around the plate. 8. Serve immediately. Sanitation:  After serving, wash and sanitize all utensils and containers used for making the components of the dish.  Clean the countertop and serving glasses or molds.  Properly dispose of any unused ingredients.  Store any remaining panna cotta in the refrigerator.  Wash your hands thoroughly. ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 17 of 21

Personal protective equipment was used while working.  Yes  No Work area, tools and equipment were cleaned after using them.  Yes  No Suitable cleaning chemicals and materials were used.  Yes  No 2. Waste Management (See Production Policy Procedures if needed for the food handling and waste management policy). Waste was effectively reduced of the scheduled quantity. If so, has been kept for reuse wherever applicable.  Yes  No Disposed unusable wastes in the correct bin.  Yes  No Recycling materials disposed in recycling bin.  Yes  No 3. Workplace records were maintained Student’s worksheet and/or daily production sheet has been used  Yes  No Section C: Production Activities (Tick if satisfactory) – Hot Desserts Sticky date pudding, Spiced crème anglaise, Sesame seed tuille, Dirty chai Ice cream Crepes Suzette Saffron Poached Pear, Vanilla Sabayon, Honeycom b, Milk Crumble Chocolat e Tart, Olive oil - ice-cream, Rum caramel sauce Criteria Description/Performance Indicator 1. Produce desserts and sauces Students has followed the recipe instructions provided to achieve individual characteristics.     Student was able to make desserts as per the dietary requirement as per the recipe provided     Cookery methods and processes have been selected and used as per the recipe instructions     Dessert sauces were made based on correct temperature, consistency, and flavour to be paired with the dish.     Students have tasted the components of the dish and made reasonable adjustment if required (example: Sugar, spice, alcohol etc)     Planed and organised the various stages of mise-en-place and final production     2. Portion, present and store desserts Portioned desserts as instructed to achieve maximum yield and profitability.     Prepared complimenting pairing through accompaniments and garnishes as instructed to enhance the overall flavour and textures of the dish.     Finished dishes was plated attractively according to the standard recipe.     All desserts and dessert components were stored as per the serving suggestion i.e, hot, cold or frozen.     ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 19 of 21

Section C: Production Activities (Tick if satisfactory) – Hot Desserts Sticky date pudding, Spiced crème Crepes Suzette Saffron Poached Pear, Vanilla Sabayon, Chocolat e Tart, Olive oil - ice-cream, Rum Criteria Description/Performance Indicator 3. Completing required quantity on time Students completed the production as per the given/required time     Students completed the production as per the required quantity/volume     Section C: Production Activities (Tick if satisfactory) – Cold Desserts Vanilla Crème Brulee, Seasonal Fruits, Almond lime Biscotti White Chocolate Parfait, Pistachio, Meringue shards , Berries Coulis Yoghurt Panna cotta, Black sesame sponge, Candied Carrots, Coconut ganache Textures of Strawberr y Criteria Description/Performance Indicator 4. Produce cold desserts and sauces Students has followed the recipe instructions provided to achieve individual characteristics.     Student was able to make desserts as per the dietary requirement as per the recipe provided     Cookery methods and processes have been selected and used as per the recipe instructions     Dessert sauces were made based on correct temperature, consistency, and flavour to be paired with the dish     Students have tasted the components of the dish and made reasonable adjustment if required (example: Sugar, spice, alcohol etc)     Planed and organised the various stages of mise-en-place and final production     5. Portion, present and store desserts Portioned desserts as instructed to achieve maximum yield and profitability.     Prepared complimenting pairing through accompaniments and garnishes as instructed to enhance the overall flavour and textures of the dish.     Finished dishes was plated attractively according to the standard recipe.     6. Completing required quantity on time All desserts and dessert components were stored as per the serving suggestion i.e, hot, cold or frozen.     Students completed the production as per the given/required time     Students completed the production as per the required quantity/volume     ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J www.albrightinstitute.edu.au Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet – SITHPAT016| Version: 1.1 | Last Reviewed: July 2022 | Next review Date: As required | Page 20 of 21