SITHPAT016 Student Assessment Tasks
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SITHPAT016 produce desserts
First published 2022
Version 1.0
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
Contents
Introduction
4
Assessment for this unit
4
Assessment Task 1: Knowledge questions
5
Information for students
5
Questions
6
Assessment Task 1: Checklist
16
Assessment Task 2: Student Logbook
17
Information for students
17
Activities
19
Assessment Task 2: Checklist
24
Final results record
26
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Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Introduction
Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts
. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide
. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – You must answer all questions correctly.
Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide
.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Assessment Task 1: Knowledge questions Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide
.
Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book. Note
: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
i
Questions
Provide answers to all of the questions below.
1.
Provide a brief description for each of the following. Dessert
Description Bavarois
Dessert Bavarois originated from French cuisine. Combine fruit puree, vanilla sauce or cream, and gelatine to create this creamy delicacy. Then cool until the liquid thickens and has a pudding-like
consistency.
The result is a soft, velvety dessert, often served with fresh fruit and sweet sauces. Bavarois can be made from a variety of fruits such as strawberries, mangoes, and raspberries, and can be flavoured with chocolate, coffee, and more. Crème brulee
A creamy vanilla-flavoured custard base is layered with caramelized sugar to create a French delicacy, creme brulee. Boil egg yolks, cream and sugar, pour the mixture into a ramekin and bake until set. Once cooled, sprinkle sugar on top to caramelize, resulting in a crisp, caramelized dough. Rich and delicious desserts like creme brulee are often made for special occasions or served in fine dining restaurants. Crème caramel
Flan, another name for crème caramel, is a sweet treat with a creamy custard base and a layer of caramelized sugar on top. Make a custard by mixing eggs, milk, sugar and vanilla extract and heat it on the stove until it thickens. Crêpes
The French invented a delicate, thin pancake called a crepe. Mix flour, eggs, milk and salt to make a thin dough. Next, place the batter in a hot, lightly oiled skillet or crepe pan and stir to evenly coat the bottom of the pan. The crepe is lightly toasted on one side, then flipped over and lightly toasted on the other side. RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Dessert
Description Custards and creams
Desserts such as puddings and creams are often made by simmering a combination of milk or cream, sugar and eggs over low heat until thickened. Additional ingredients such as flavorings, spices, and thickeners can be used, depending on the recipe and type of dessert. Fat bloom
Grayish streaks found on the surface of chocolate, and possibly throughout chocolate, can be used to detect bloom. This most commonly occurs when chocolate is exposed to high temperatures, softening the cocoa butter (also called fat) in chocolate. Fritters
Donuts are small, round, or flat cakes made from a variety of ingredients, covered with dough or bread crumbs, and fried until golden and crispy. Donuts can be made from a variety of ingredients, including fruits, vegetables, meats, and cheeses, and can be sweet or savory. Meringues
A dessert called meringue is made with sugar and whipped egg whites. It usually has a sweet and delicate flavor, sweet and crunchy on the outside and soft and chewy on the inside.
To make the meringue, the egg whites must first be beaten until stiff. Then gradually add sugar to the mixture. Spoon or pour the egg white and sugar mixture onto a baking sheet and cook on low until the cookies are crisp and dry. Mousse
Flavors such as whipped cream, egg whites, chocolate, fruit, and coffee are combined to create a light, fluffy dessert called a mousse. The end result is a creamy, silky dessert that is often served chilled.
The basic recipe for mousse is to whip the cream to thick, stiff peaks, then mix in a flavorful base made from whipped egg whites, chocolate, fruit puree, coffee and other ingredients. The mixture iscooled until solid, often using small cups or ramekins. RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Dessert
Description Panna cotta
A traditional Italian dish called panna cotta, which means "cooked cream", is a type of candy. A simple combination of sweet cream and gelatin that originated in the Piedmont region of Italy. Parfait
A parfait is a layered dish containing yogurt, fruit, granola, and sometimes almonds or honey. Layers are usually stacked in clear glass or jars to create a meal that is pleasing to the eye. Because parfaits are often high in protein and fiber and low in calories, they
are often served as breakfast or a nutritious snack. A delicious and filling dessert that combines sweet fruit, creamy yogurt and crunchy muesli. Pies
A cake is a type of baked goods, generally consisting of a pastry crust and a sweet or savory filling. Fillings can be made from a variety of ingredients, including fruit, custard, meat, and vegetables, while crusts are typically made from wheat, butter, and water. Pies can be served as a side dish, like chicken pie or beef pot pie, or as a dessert, like apple pie or pumpkin pie. It can be made in many sizes and shapes, including traditional round cakes, tarts and dumplings, and is a popular meal in many countries. Prepared fruit
Fruit that has been treated or altered in any way to make it tastier, more convenient, or more beautiful is called a cooked fruit. Examples of processed fruit include sliced, diced, or peeled fresh, canned, frozen, or dried fruit. To improve the taste, certain types of prepared fruit are further combined with other additives such as
sugar, syrups and spices. Cooked fruit can be added to a variety of foods, including fruit salads, smoothies, baked goods, yogurt, and ice cream. It's important to note that cooked fruit can have added sugars and preservatives, even if they're a convenient and healthy alternative. Puddings
Desserts known as puddings are often prepared by heating milk, sugar, and a thickener such cornflour, flour, or eggs on the stovetop or in the oven. After being thickened, the mixture is flavor-infused with things like vanilla, chocolate, fruit, or spices and cooled until it takes on a soft, creamy consistency. Puddings can be topped with whipped cream, fruit, or other garnishes and can be served hot or cold. Puddings that are often consumed include custard, bread pudding, tapioca pudding, and rice pudding.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Dessert
Description Sabayon
A traditional Italian dessert, savaillon, also known as zabaglione, is made by mixing egg yolks, sugar and amazake over low heat until the liquid thickens and foams. The result is a dish with a creamy, smooth texture and a sweet and sour taste. Sabayon is often served hot as a sauce or dessert topping, usually with fresh fruit, cake, or ice cream. Like custard, sabayon is also served chilled as a dessert. Soufflé
Usually produced by whisking together egg yolks, egg whites, and
other ingredients like cheese, chocolate, or vegetables, soufflé is a delicate and fluffy meal. Then the mixture is cooked in the oven, where the expanding egg whites give the soufflé its puffy, rising appearance. A well-made soufflé should have a fluffy within and a somewhat crunchy outside crust. Soufflés are frequently served as a main meal, side dish, or dessert and come in both sweet and savoury varieties. The cheese soufflé, chocolate soufflé, and spinach soufflé are some of the most well-known varieties.
Sugar bloom
Sugar bloom occurs when chocolate is stored in a humid environment such as a refrigerator. Moisture collects on the surface of the chocolate and draws the sugar out of the chocolate.
As the water evaporates, white sugar crystals remain on the surface. Tarts
A pastry shell is the outer layer of a tart, which is a type of baked dish filled with a sweet or savoury contents. The pastry shell may be formed into several sizes and forms and is normally created from a mixture of flour, butter, and water. The filling is normally created separately and then poured into the pastry shell. It can be made with a number of ingredients, including fruit, custard, chocolate, vegetables, or meat. Whipped cream, ice cream, and other toppings are frequently offered with tarts, which can be eaten warm or cold.
% Cocoa
Cocoa trees produce cocoa as seeds. The seeds are used to make cocoa butter, which is used to make chocolate due to its high fat content. Cocoa is known to most people as the powder used to make chocolate. The main ingredient in commercial chocolate is cocoa beans. 2.
Describe the relevant cooking methods. RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Method
Description Baking
A cooking method known as baking uses dry heat to cook food, usually in an oven. This approach is widely used in the production of breads, cakes, pastries and other delicacies. Baking typically combines dry ingredients such as flour, sugar and salt with liquid ingredients such as eggs, butter and milk. The mixture is then placed in the prepared oven and baked until puffed and golden brown. During baking, heat is transferred to the food by conduction and convection, and the moisture in the dough evaporates to generate steam, which makes the food easier to swell, making it light and fluffy. Chilling
As a method of preserving food, refrigeration lowers the temperature of the food to prevent bacteria and other microorganisms from rapidly multiplying and making the food spoiled or diseased. Fresh foods such as meat, dairy products, fruits and vegetables can be refrigerated. The most common method of cooling is to store food in the refrigerator at a temperature between 1 and 5 degrees Celsius (33 and 41 degrees Fahrenheit). Another cooling method is freezing. This keeps food below 0°C (32°F) and extends shelf life. Freezing
The process of freezing entails bringing food to extremely low temperatures in order to prevent the growth of germs and other microbes that can lead to spoiling or foodborne disease. Perishable items like meat, poultry, fish, vegetables, fruits, and baked products are frequently preserved using this technique to increase their shelf life. A range of tools, from tiny home freezers to powerful blast chillers, can be used for freezing. It's crucial to properly prepare food before freezing it, whether that means blanching vegetables to maintain their colour and texture or carefully wrapping meat and poultry to avoid freezer burn.
Flambé
Flambe is the act of lighting a small amount of liquor (usually brandy) in a pot to create an impressive flame. This method is often applied to foods such as sweets and savory dishes to improve their taste and appearance. Food is usually pan-fried or deep-fried, and then a small amount of liquor such as brandy, rum
or whiskey is added. The pan is then quickly tilted over the flame of a gas burner or lighter, igniting the liquid and creating a radial flame. This heat removes the alcohol from the liqueur and caramelizes the sugar, creating a rich, nuanced flavor. Poaching
A mild cooking method called poaching involves simmering food in liquid, often water or broth, until it is fully cooked. This technique is frequently employed for harder pieces of meat that benefit from slow, extended cooking, as well as delicate delicacies
like fish, eggs, and fruit. Food is poached when a liquid that has been brought to a low simmer is added, and the food is cooked there until it achieves the appropriate degree of doneness. Poaching is a healthy cooking method since it doesn't call for additional fats or oils and may be done on the stovetop, in the RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Method
Description oven, or in a slow cooker.
Reducing
Sauces and soups are reduced by boiling to evaporate the water. This process produces thicker, richer sauces and soups. In cooking, this technique is often used to enhance the flavor of dishes, thicken sauces and soups, and make syrups for sweets. Bring the liquid to a boil first, then reduce the heat until it boils to reduce the temperature. When a liquid boils, the water evaporates, reducing its volume and increasing its consistency. This process can take minutes to hours, depending on the thickness of the final productand the desired concentration. Steaming
Using a steamer basket, a bamboo steamer, or a steam oven, you
may steam food by exposing it to steam throughout the cooking process. For delicate items like vegetables, fish, dumplings, and other dishes, this technique is frequently utilised. Because steaming doesn't require the addition of oil or fat, it keeps the food's original flavours, textures, and nutritional value.
Stewing
In the cooking process known as stewing, food is simmered for a long time in a small amount of liquid. Since the lengthy cooking procedure helps to break down the connective fibres and make the meat soft, this technique is frequently employed for tough pieces of meat. Stewing is a fantastic technique to mix flavours and make a substantial, rich dish. It may also be used for vegetables and fruits.
Tempering
Tempering is a sort of heat treatment used most frequently on iron-based alloys like steel to enhance their toughness. This method involves heating the metal beneath its critical point temperature and then cooling it using air.
3.
List ten ingredients that are commonly used to produce desserts.
They are:
Baking soda
Chocolate
Fruit
Flour
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Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Eggs
Sugar
Butter
Vanilla extract
4.
Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour
Gluten-free flour is often used in candy making as it adds structure and texture to the final product. Additionally, adding protein to gluten-free bread recipes can also be beneficial. When
using gluten-free flour, additional ingredients such as eggs may need to be added in large amounts as well. Yeast-free flour
Yeast-free flours are often used when baking gluten-free breads,
cakes and desserts as they produce less waste and more consistent results. It can also be used in yeast baking to adjust the amount of xanthan gum in your recipe. Non-sugar sweeteners When making sweets, non-sugar sweeteners can be used to cut
the quantity of sugar in the recipe and offer a healthy substitute. While artificial sweeteners like saccharin (also known as Sweet's
Low) and sucralose (commonly known as Splenda) can also be used, natural sweeteners like coconut sugar, monk fruit sweetener, and pure maple syrup are prefered alternatives. The sugar alternatives xylitol and erythritol are further options for baking.
5.
Explain the difference between ‘food allergy’ and ‘food intolerance’
Food allergy: An immune system reaction to a food protein
.
Immune system identifies a protein as harmful and overreacts. Sudden and can be life-threatening. Peanut, shellfish, milk, and wheat allergies.
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Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Food intolerant: Difficulty digesting a food. Enzyme deficiency or sensitivity to food components. Gradual and usually not life-threatening. Lactose intolerance, gluten intolerance, and MSG sensitivity.
6.
List three legal and health consequences of not meeting special customer requests and dietary requirements? They are:
Legal repercussions
• Legal action for discrimination
• Claims of false advertisement
Negligence allegations
- Health repercussions
- Reactions to allergens - Nutritional inadequacies
- Cross-contamination
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
7.
Describe three indicators which you would use to select fresh and quality ingredients.
The three criteria are:
Odour
How the components feel when you touch them
Texture
8.
Describe three mise en place tasks related to cooking desserts.
The three mise en place are:
Accurately measure and weigh components: It is important to do this once all the items have been collected. This will ensure that your dessert will turn out exactly as planned and will remain consistent in taste and texture.
Gather and prepare all the necessary cooking supplies: In addition to essentials, it is important to have all the necessary cooking utensils gathered and ready. Mixing bowls, measuring spoons and cups, spatulas, baking pans, and other utensils fall into this category.
Preheat the oven: If baking is required for the dessert, it is crucial to do so before starting to combine the ingredients.
9.
Choose two different desserts and explain how you would garnish, decorate, plate and present
them.
They are:
Crème Caramel
To make crème caramel, heat sugar syrup to the caramel stage and pour it into a mold, then add the custard. Garnished with sugar cookies, honey and caramelized sugar. RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Fruit cake: Fruitcake, also known as fruit cake or fruit bread, is a type of cake that contains candied or dried fruit, nuts, and spices. It may also be soaked in booze.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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10.
Describe each of the following special dietary requirements and how these impact dessert consumption. Gluten free
Gluten-free diets eliminate gluten-containing grains such as wheat, barley, and rye.
Low kilojoule A low kilojoule diet involves reducing the amount of energy-
dense foods such as those high in fats, added sugars, or alcohol.
Low sugar
Low sugar is a special dietary requirement that refers to limiting the intake of added or natural sugars in one's diet. People who follow a low-sugar diet may have various reasons for doing so, such as managing blood sugar levels, reducing the risk of diabetes.
Sugar free
"Sugar-free" is a special dietary requirement that refers to the absence of any added sugars in food. People who follow a sugar-free diet may do so for various reasons, including managing diabetes, losing weight.
Type one and two diabetic
Type one and two diabetes both require careful management of blood sugar levels, which can be impacted by the consumption of desserts. People with diabetes should follow dietary guidelines that limit added sugars and carbohydrates.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Vegan
Vegan diets are similar to vegetarianism but also exclude dairy
products and eggs.
11.
Describe the following processes for preparing desserts.
Process
Description
Adding fats and liquids to dry ingredients
Fat is effectively adsorbed onto flour particles when it is added to dry ingredients. This reduces the production of gluten. The fats can be fully combined by blending them with the dry ingredients while adding a tiny quantity of liquid. It gives the batter some structure as well.
Selecting and preparing appropriate dessert moulds
The most crucial step in creating flawless cakes is selecting the appropriate cake pans and moulds. You must be aware of
how various materials affect the texture and flavour of the baked goods in order to choose the appropriate types of baking moulds.
Stabilising To maintain the stability of (anything, such as an aeroplane) by use of a stabiliser; to render stable, sturdy, or solid; to hold
steady; to control price fluctuations.
Stirring and aerating to achieve required consistency and texture
Aeration is the process of introducing very small airborne pockets to a substance. When dealing with fats and oils, this is often accomplished using mechanical or physical methods, such as creaming a combination with a wooden spoon or an electric whisk.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Process
Description
Weighing or measuring
Given the wide variations in how much food may fit in a measuring cup or spoon, weighing food is unquestionably more precise than merely obtaining a volume measurement.
Sifting dry ingredients
All you need to do is place the dry ingredients in the strainer's
bowl, hold it in one hand, and tap it against the other to move the contents through. To sift dry ingredients even more quickly and easily, place them in a big bowl and whisk them with a balloon whisk (this one is highly rated).
Tempering chocolate
To stabilise chocolate for use in sweets and confections, it must be heated and cooled. This process gives chocolate a glossy, smooth surface, prevents it from melting on your fingers, and enables it to firm up wonderfully for dipped and chocolate-covered delights.
Whisking, folding, piping and spreading
Even though using a whisk for folding may seem contradictory at first (particularly if, like me, you've always used a spatula), it actually makes a lot of sense: While a whisk may not be as flexible as a spatula, the spread out points of contact allow you to integrate more egg whites (and more rapidly) with each stroke.
12.
List two animal and two plant based setting agents used to produce desserts.
Setting agents
Animal based
Animals must possess the capacity for deliberate action in order to qualify as agents.
When we ask someone why they acted in a certain way, we anticipate an explanation since intentional behaviour is driven by ideas that are founded on representations of the universe and the immediate surroundings.
Plant based
It has been reported that the bacteria Agrobacterium, Alcaligenes, Arthrobacter, Bacillus, Enterobacter, Erwinia, RC-
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Level 3, 633 Princes Highway, Rockdale, NSW 2216
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Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Setting agents
Pseudomonas, Rhizobium, Serratia, Stenotrophomonas, Streptomyces, and Xanthomonas can protect plants from fungal and bacterial infections.
It has been reported that the bacteria Agrobacterium, Alcaligenes, Arthrobacter, Bacillus, Enterobacter, Erwinia, Pseudomonas, Rhizobium, Serratia, Stenotrophomonas, Streptomyces, and Xanthomonas can protect plants from fungal and bacterial infections.
13.
How can you ensure that you cook desserts for the correct time and temperature?
When cooking food, strive for an internal temperature of 75 °C or higher. Most food poisoning germs are eliminated when food is heated to this temperature. When cooking, use a thermometer to monitor the interior temperatures of the meal. Cook ground beef, sausages, entire birds, or stuffed foods all the way through.
14.
List three considerations when storing desserts to ensure food safety and to optimise shelf life.
The list of three considerations when storing desserts to ensure food safety and to optimise shelf life are;
- To prevent the temperature danger zone and food poisoning, keep high-risk foods at 5 °C or lower or over 60 °C.
- Store uncooked items over cooked ones.
- In appropriate, covered containers, store food.
- Do not refreeze thawed food.
- Examine and keep track of the use-by dates on food goods.
- With meals that pose a risk, use extra caution
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
Assessment Task 1: Checklist Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?
Completed successfully?
Comments
Yes
No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Task outcome:
Satisfactory
Not satisfactory Assessor signature:
Assessor name:
Date:
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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RC-
SITHPAT016-SAT-V1.1
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit
This unit of competency requires that you:
follow standard and special recipes to produce and present at least eight different desserts
:
o
four of these desserts must be hot (one of which must also meet different special dietary requirements)
o
four of these desserts must be cold (one of which must also meet different special dietary requirements)
o
there should be able least two different frozen components included in any of the eight desserts
o
the eight desserts will be chosen from this list (your assessor will advise which you are to produce):
bavarois
crème brulee
crème caramel
crêpes
fritters
meringues
mousse
panna cotta
parfait
pies
poached or stewed fruit
puddings
soufflé
tarts
follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight desserts
ensure that at least one of the hot and one of the cold desserts above are produced to meet
different special dietary requirements
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): o
chocolate based sauces
o
custards and crèmes
o
fruit purées, sauces or coulis
o
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):
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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o
fruits
o
jellies
o
tempered chocolate
o
wafer or tuille
o
nuts
use appropriate cookery methods and processes when producing the above desserts, to achieve the desired:
o
appearance
o
colour
o
consistency
o
moisture content
o
shape
o
size
o
structure
o
taste
o
texture.
Instructions for how you will complete these requirements are included below.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Activities
Complete the following activities.
1.
Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
What do I need to demonstrate?
During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
interpreting standard recipes
confirming food production requirements
calculating ingredient amounts
selecting the relevant cookery methods and determining cooking times and temperatures
identifying and selecting ingredients from stores according to quality, freshness
and stock rotation requirements
producing the required quantities
selecting the type and size of equipment required
ensuring that equipment is safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturer’s instructions
sorting and assembling ingredients according to food production sequencing
weighing and measuring wet and dry ingredients accurately as per quantity of desserts
creating portions according to the recipe
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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minimising waste to maximise profitability
following standard and special dietary recipes accurately to achieve product characteristics
producing sauces to desired temperatures, consistency and flavour
making adjustments to desserts to ensure quality
following procedures for portion control to maximise yield and profitability of production
using accompaniments and garnishes that balance each dessert and enhance taste and texture
plating desserts, accompaniments and garnishes attractively
storing desserts in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products and re-usable by products
working safely, working hygienically, working sustainably and efficiently
working within commercial time constraints and deadlines.
How will I provide evidence?
In your Student Logbook
you will find some detailed information about providing evidence, a logbook summary and a Journal template
that you must complete each
time you produce a dessert. You will also find a Supervisor Declaration form.
Each time you produce a dessert for assessment of this unit, you will need to:
complete a Journal
. The journal helps you to record the work you did to produce the relevant dessert. It also provides you with an opportunity to think about the processes you followed – what went well, what you would do differently next time and so on. It also helps you to provide evidence for your assessment.
ask your supervisor/assessor to sign the Supervisor endorsement section at the end of your Journal
. Your assessor will also observe you as you produce each of the eight desserts and they will complete an observation checklist. As directed in your Student Logbook
, you will need to produce eight desserts from the list below:
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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bavarois
crème brulee
crème caramel
crêpes
fritters
meringues
mousse
panna cotta
parfait
pies
poached or stewed fruit
puddings
soufflé
tarts.
When you have completed all of your journals, ask your Supervisor/s to complete the Supervisor Declaration
that you will find after the Journal template
. Tips for completing your Student Logbook
Read through this assessment and your Student Logbook
before you get started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate
Most importantly, ask for help if you are having trouble!
2.
Determine production requirements.
To ensure that you have everything that you require to produce the desserts, you will need to interpret the standard and special dietary recipes which you will be working from and:
confirm the food production requirements
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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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
identify the equipment that you require
ensure that the appropriate equipment is ready for use
take any customer requirements and special dietary needs into consideration.
The Journal/s that you will find in the Student Logbook
have been provided to help you.
15.
Produce desserts.
Now it’s time to put all of that planning and organising to work. Prepare the desserts as per the recipes. Ensure that:
all food is prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure efficiency
all stages of preparation and cooking are completed in a way which ensures:
o
quality of food items
o
consistency of food items
o
organisational standards are met
o
waste is minimised to maximise the profitability
you assemble and use equipment safely and hygienically
you sort and assemble ingredients logically and efficiently
food items match the recipes and menu descriptions
the required quantities of food are produced
you prepare a range of hot and cold sauces
you adjust the taste, texture, temperature and appearance of desserts according to any deficiencies you identify
you evaluate the quality of finished desserts and make adjustments to ensure RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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a quality product
you plate and present desserts attractively and on appropriate service-ware
you add sauces, garnishes and accompaniments of correct temperature, consistency and flavour as required
you work within commercial time constraints and deadlines
you store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
you maintain a clean and tidy work area
you dispose of or store surplus products effectively
you work sustainably.
Complete a Journal
for each time you produce a dessert as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the endorsement each time that you complete a journal.
16.
Submit documents to your assessor.
Finalise your Student Logbook
. Ensure all documents are clear and complete. It should include the following completed
documents for each time you take delivery of stock as part of your assessment for this unit.
Journal (endorsed by your supervisor/assessor)
Supervisor declaration
(a supervisor declaration must be completed by each workplace supervisor. If you completed all of your shifts at the one venue, then
you would submit only one. If your logbook contains entries from different kitchens and venues, then please have each supervisor you work under complete a supervisor declaration).
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Assessment Task 2: Checklist Student’s name:
Has the following been completed?
Completed successfully?
Comments
Yes
No
The student has satisfactorily produced eight different desserts from the list below, including at least four hot and four cold desserts:
bavarois
crème brulee
crème caramel
crêpes
fritters
meringues
mousse
panna cotta
parfait
pies
poached or stewed fruit
puddings
soufflé
tarts.
The student has satisfactorily completed a Journal for each different dessert produced.
Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been RC-
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Student’s name:
Has the following been completed?
Completed successfully?
Comments
checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook.
The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you
are satisfied that they have answered Yes to each question, the supervisor has
provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor.
Provide details of any discussions that took place in the Comments column.
Task outcome:
Satisfactory
Not satisfactory Assessor signature:
Assessor name:
Date:
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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Final results record
Student name:
Assessor name:
Date:
Unit name:
SITHPAT016 Produce desserts
Qualification name:
Final assessment results
Task
Type
Result
Satisfactor
y
Unsatisfactory
Did not submit
Assessment Task 1
Knowledge Questions
S
U
DNS
Assessment Task 2
Student Logbook S
U
DNS
Assessor observations
S
U
DNS
Overall unit results
C
NYC
Feedback
My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision. Student signature: _________________________________________ Date: _________________
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: _______________________________________
Date: _________________
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C
Phone: +61285935200 | Email: admissions@rockford.edu.au
| Web: www.rockford.edu.au
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