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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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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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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Page | 4
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
Bavarois is a creamy dessert that resembles a mousse or custard.
It's made by combining custard or pastry cream with whipped cream and gelatin, giving it a smooth and light texture.
Crème brulee
Crème brûlée is a classic French dessert that consists of a custard foundation (sometimes flavoured with vanilla) and a caramelised sugar topping (which adds a crisp contrast).
Crème caramel
Crème caramel is a custard dessert with a caramel sauce. It's known for its smooth, velvety texture and a layer of sweet caramelized sugar that forms on top when it's inverted before serving.
Crêpes
Crêpes are thin, delicate French pancakes made from a simple batter of flour, eggs, milk, and butter. They can have a range of savoury or sweet ingredients inside of them.
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Page | 6
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
This category includes a wide range of desserts made from a mixture of milk, eggs, and sugar, such as pastry cream, flan, and rice pudding. They can be used as stand-alone desserts or as components in various other sweet treats.
Fat bloom
Fat bloom refers to the whitish, cloudy streaks or spots that can develop on the surface of chocolate. It occurs when the chocolate's cocoa butter separates and rises to the top, usually as
a result of improper storage or temperature changes.
Fritters
Fritters are small pieces of food, typically fruit, vegetables, or meat
that are coated in batter and deep-fried until they become crispy and golden brown. They can be sweet or savory.
Meringues
Meringues are sweet pastries baked till the outside is crisp and the inside is soft. They are made using sugar and whipped egg whites. They are frequently used as a pie topping or as the foundation for sweets like pavlova.
Mousse
A flavoured base, like chocolate or fruit purée, is combined with whipped cream or egg whites to form mousse, a light and fluffy treat. Its texture is velvety and silky.
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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
Panna cotta is an Italian dessert that translates to "cooked cream." It's a creamy, custard-like dessert that is set with gelatin and often served with a fruit or caramel sauce.
Parfait
A parfait is a layered dessert typically made with yogurt or ice cream, fruits, granola, and syrups, creating a visually appealing and delicious dessert.
Pies
Pies are baked dishes consisting of a pastry crust filled with sweet
or savory ingredients. Sweet pies can be filled with fruits, custards, or meringue, while savory pies may contain meat, vegetables, or cheese.
Prepared fruit
Prepared fruit refers to fruits that have been peeled, chopped, and
often sweetened or seasoned for use in various dishes, such as fruit salads, desserts, or garnishes.
Puddings
Puddings are creamy and often sweet desserts made from a mixture of milk or cream, sugar, and thickening agents like cornstarch or eggs. They come in various flavors, such as chocolate, vanilla, and butterscotch.
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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
Sabayon is a delicacy from Italy that is produced by gently heating
egg yolks, sugar, and a sweet wine (usually Marsala) until the mixture turns light and foamy. It is frequently served warm or cold.
Soufflé
A soufflé is a light and fluffy dish made with a flavorful base, such as a béchamel sauce or chocolate, and beaten egg whites. It puffs
up when baked and can be both sweet or savory.
Sugar bloom
Sugar bloom occurs on the surface of chocolate when moisture condenses on the sugar crystals, causing them to dissolve and then recrystallize, resulting in a dull, grainy appearance on the chocolate.
Tarts
Tarts are baked pastries with a shallow, open-top crust that can be filled with sweet or savory ingredients. Sweet tarts often contain fruits or custards, while savory tarts may have vegetables,
cheese, or meat.
% Cocoa
% Cocoa refers to the cocoa content in chocolate products. It indicates the percentage of cocoa solids and cocoa butter in the chocolate. Higher percentages often result in darker and more intense chocolate flavors, while lower percentages are sweeter and creamier.
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
Baking is a dry heat cooking technique that uses radiant heat to cook food in an oven. It is frequently used to make a variety of foods, such as casseroles, roasted meats, and bread and pastries
. Baking requires consistent temperature control and is used to achieve browning and crisping on the outer surface while
cooking the inside of the food.
Chilling
Chilling is the process of cooling food by placing it in a refrigerator
or other cold storage. It is often used to preserve and store perishable items and is essential for maintaining the freshness and safety of foods like dairy products, meats, and desserts.
Freezing
Freezing is a method of preserving food that involves lowering the
temperature to below freezing and condensing moisture into ice. It
helps extend the shelf life of food and is commonly used for items like frozen vegetables, fruits, and ready-to-eat meals.
Flambé
Flambé is a culinary method where food is cooked in a hot pan with alcohol (often brandy or liquor) added and ignited to produce a burst of flames. It's frequently used to add a hint of alcohol flavour to food and create a dramatic effect.
Poaching
The process of poaching is gradually simmering food in liquid, usually milk, broth, or water. It is a delicate cooking method used for items like eggs, fish, and poultry, resulting in a moist and tender texture.
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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 Reducing
Reducing is the process of boiling a liquid, such as a sauce or broth, at low heat to evaporate some of the water content, thickening and increasing the flavours. Reducing is frequently used to make gravies or sauces that are concentrated.
Steaming
Steaming is a cooking technique that uses steam to prepare food. Food is placed in a covered container over boiling water, and the steam gently cooks the ingredients. It is a healthy and efficient way to retain the natural flavors and nutrients in the food.
Stewing
Stewing is cooking food for a long time over low heat in a delicious liquid, usually with meat and vegetables. The long, slow cooking time tenderises tough chunks of meat and allows flavours
to meld together.
Tempering
Tempering is a technique used in chocolate and custard-making, primarily. It involves carefully heating and cooling a mixture, such as melted chocolate or egg-based custards, to achieve the desired texture and prevent undesirable qualities like graininess or
curdling. This method ensures a smooth and uniform result.
3.
List ten ingredients that are commonly used to produce desserts.
Answer:
Sugar: An essential sweetener in most dessert recipes, it adds sweetness and helps with the texture and structure of baked goods.
Flour: Used in baking to provide structure and thickness to cakes, cookies, and pastries.
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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
Eggs: Eggs are a versatile ingredient in desserts, serving as a binding agent, leavening agent,
or contributing to the richness and texture of custards and cakes.
Butter: Butter is a source of richness and flavor in many desserts, and it is frequently used in baking, especially for pie crusts, cookies, and cakes.
Chocolate: Whether in the form of bars, chips, or cocoa powder, chocolate is a popular ingredient for a wide range of desserts, from brownies to truffles.
Vanilla Extract: Vanilla extract adds a pleasant aroma and flavor to many desserts, from cookies and cakes to ice cream and custards.
Milk or Cream: Dairy products like milk, heavy cream, and evaporated milk are used to create creamy textures in puddings, custards, and ice creams.
Fruit: Fresh or canned fruits, such as berries, apples, and citrus, are frequently used to add natural sweetness and fruity flavors to desserts.
Nuts: Almonds, walnuts, pecans, and other nuts are used for adding crunch, flavor, and texture to various desserts, like pies and brownies.
Baking Powder and Baking Soda: These leavening agents help desserts like cakes and muffins rise and become light and fluffy.
4.
Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour
Gluten-free flour is used in desserts to assist individuals who have gluten intolerance or celiac disease. Gluten is a protein present in wheat, barley, and rye that gives baked foods structure and flexibility. Some people cannot tolerate gluten, so using gluten-free flours like rice flour, almond flour, or coconut flour allows them to enjoy desserts without experiencing digestive issues. It's essential to use gluten-free flour in recipes 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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to ensure the dessert is safe for those with gluten-related dietary
restrictions.
Yeast-free flour
Yeast-free flour is used when a dessert recipe doesn't require leavening from yeast. Yeast is used to make dough rise in bread
and some pastries. In desserts where a yeast flavor or texture is unwanted, like in many cakes and cookies, yeast-free flour is used to maintain the intended texture and taste. Yeast-free flour ensures that the dessert remains dense and doesn't undergo the
fermentation process associated with yeast.
Non-sugar sweeteners Non-sugar sweeteners are used in desserts for various reasons.
They are employed to reduce the overall sugar content in a dessert, making it suitable for individuals with diabetes or those who are trying to limit their sugar intake. Non-sugar sweeteners like stevia, erythritol, or monk fruit extract can provide sweetness
without the calories and blood sugar impact of regular sugar. They can also be used in sugar-free or low-sugar dessert recipes for those looking to maintain a healthier diet or to achieve specific dietary goals, like weight management.
5.
Explain the difference between ‘food allergy’ and ‘food intolerance’
Answer:
Food Allergy: A food allergy is an immune system reaction to a specific dietary protein. An allergic reaction results from the immune system of the person with a food allergy identifying the protein as dangerous after consuming the allergenic meal. The symptoms can be moderate to severe and include anaphylaxis, swelling, breathing difficulties, and hives. Food allergies can be fatal and usually manifest quickly. Dairy, seafood, peanuts, and tree nuts are common food allergies.
Food intolerance: Food intolerance, on the other hand, does not impact the immune system.
It happens when an individual has trouble digesting particular foods, mainly due to a lack of essential enzymes or intolerance to food components such as lactose or fructose. In general, food intolerance symptoms are less severe than allergic reactions and can include digestive problems like gas, bloating, or diarrhoea. Among the food intolerances are lactose intolerance and gluten sensitivity.
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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
6.
List three legal and health consequences of not meeting special customer requests and dietary requirements? Answer:
Not meeting special customer requests and dietary requirements in a food service setting can have several consequences, both legally and in terms of health:
Legal Consequences:
Discrimination Lawsuits: Failing to meet unique dietary needs may result in discrimination accusations or lawsuits, particularly if it violates disability or equal opportunity legislation.
Regulatory Violations: Noncompliance with food labelling and allergen disclosure requirements may result in penalties and legal action.
Loss of Business Licence: A food establishment's business licence may be revoked if it consistently does not meet patron requests and dietary requirements.
Health Consequences
:
Allergic Reactions: Ignoring or mishandling food allergies can lead to serious allergic responses or anaphylaxis, putting the customer's health and well-being at risk.
Digestive Issues: Customers with food intolerances may endure discomfort, digestive difficulties, or other undesirable responses if their dietary demands are not addressed.
Customer dissatisfaction: Failing to accommodate unique requests can result in dissatisfied consumers and ruin the establishment's reputation, potentially harming future sales.
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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.
Answer:
Consider the following factors while choosing fresh and high-quality cooking ingredients:
Appearance: Choose ingredients that appear fresh and vivid, with no evidence of wilting, discoloration, or mould. Vegetables and fruits should have vibrant, attractive colours.
Texture: Inspect the texture to ensure it is firm and not mushy. Proteins should be devoid of any sliminess or odour.
Smell: The aroma of the ingredients should be both distinctive and pleasant. If they smell sour, musty, or rotten, this could suggest deterioration.
8.
Describe three mise en place tasks related to cooking desserts.
Answer:
Measuring and Sifting Dry Ingredients: Measure and sift dry ingredients like flour, sugar, and cocoa to ensure accuracy and remove any lumps.
Preparing Baking Pans: Grease and line baking pans or molds to prevent desserts from sticking and to facilitate easy removal.
Chopping and Mincing: Prepare any additional components, such as chopped nuts, grated chocolate, or fruit that need to be incorporated into the dessert.
9.
Choose two different desserts and explain how you would garnish, decorate, plate and present
them.
Answer:
Dessert 1: Chocolate Ganache Tart:
Garnish: Top with fresh berries (e.g., raspberries and strawberries) and a dusting of powdered sugar for a colorful and elegant appearance.
Decorate: Drizzle extra chocolate ganache in an artistic pattern on the plate.
Plate: Serve a slice of the tart on a clean, decorative plate.
Presentation: Place the tart slice in the center of the plate, garnish with berries, and drizzle with ganache. Add a sprig of mint for a pop of green color.
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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 2: Tiramisu:
Garnish: Sprinkle cocoa powder or shaved chocolate on top and place a coffee bean in the center of each serving for a classic look.
Decorate: Pipe a dollop of whipped cream on the side and dust with more cocoa powder for an inviting presentation.
Plate: Serve in a clear glass or dessert dish to showcase the layers.
Presentation: Carefully layer the tiramisu in the dish, ensuring even layers of mascarpone and ladyfingers. Garnish with cocoa powder, a coffee bean, and a flourish of whipped cream for an appealing dessert presentation.
10.
Describe each of the following special dietary requirements and how these impact dessert consumption. Gluten free
A gluten-free diet excludes gluten, a protein found in wheat, barley, and rye. Impact on dessert consumption: Gluten-free desserts use alternative flours like rice or almond flour. While they may lack the traditional texture, they cater to those with celiac disease or gluten sensitivity, allowing them to enjoy desserts without digestive issues.
Low kilojoule A low-kilojoule diet restricts calorie intake. Impact on dessert consumption: Low-kilojoule desserts are portion-controlled and
often use reduced-calorie sweeteners. They allow individuals to enjoy a sweet treat while managing calorie intake and weight.
Low sugar
A low-sugar diet restricts the intake of added sugars. Impact on
the intake of desserts: Desserts with low sugar content have a less sweet taste since they include less sugar or sugar alternatives. They are appropriate for those trying to limit sugar
intake, manage blood sugar levels, or avoid sugar-related health complications.
RC-
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Page | 16
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
Sugar free
A sugar-free diet eliminates any added sugars. Impact on the intake of desserts: Desserts without sugar often use substitute sweeteners like erythritol or stevia. They have no added sugar and are suitable for diabetics and those who avoid sweets for health reasons.
Type one and two diabetic
Diabetics must manage their blood sugar levels. Impact on dessert consumption: Diabetic-friendly desserts are low in sugar and carbohydrates. For type 1 diabetics, dessert choices are often paired with insulin adjustments. Type 2 diabetics benefit from desserts that won't cause sharp blood sugar spikes, aiding in glycemic control.
Vegan
A vegan diet excludes all animal products. Impact on dessert consumption: Vegan desserts use plant-based ingredients like almond milk and flax eggs instead of dairy and eggs. They allow vegans to enjoy desserts while aligning with their dietary choices and ethical beliefs.
11.
Describe the following processes for preparing desserts.
Process
Description
Adding fats and liquids to dry ingredients
This process involves combining fats (such as butter or oil) and liquid ingredients (like milk, eggs, or vanilla extract) with dry ingredients (such as flour, sugar, and leavening agents) to
create a cohesive dessert batter or dough. Properly combining these components ensures even distribution of fats
and liquids, leading to the desired texture and structure in the dessert.
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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
Selecting and preparing appropriate dessert moulds
Choosing appropriate dessert moulds is essential in the production of desserts. It entails choosing dishes or moulds that correspond to the dessert's ideal size and shape. Additionally, to ensure easy removal of the completed dessert
and to prevent sticking, preparation may involve greasing, lining, or dusting the moulds with flour.
Stabilising Stabilising is the process of adding ingredients or procedures to a dessert in order to maintain its structure and consistency.
This can involve adding stabilisers, such as gelatine, to whipped cream or mousse to guarantee a stable and frothy texture.
Stirring and aerating to achieve required consistency and texture
The process entails stirring or whisking the dessert mixture to incorporate air and achieve the proper consistency and texture. Stirring vigorously can produce light and fluffy textures, as seen in cake mixes and meringues.
Weighing or measuring
Precise weighing or measurement of materials is required to provide accurate and consistent outcomes in dessert making. This procedure aids in achieving the ideal end product in terms of flavour, texture, and proportional balance.
Sifting dry ingredients
Sifting dry ingredients, such as flour, cocoa powder, or baking
soda, entails sifting them through a sieve to remove lumps, aerate the mixture, and guarantee even component distribution. Sifting contributes to a smoother texture and uniform blending of dry components.
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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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Process
Description
Tempering chocolate
Tempering chocolate is the regulated process of melting and cooling chocolate to particular temperature ranges. It guarantees that when the chocolate hardens, it will have a smooth texture, a crisp snap, and a glossy look. Tempering is
crucial for chocolate coatings and decorations.
Whisking, folding, piping and spreading
These are methods for adjusting the appearance and texture of dessert ingredients. For example, folding whipped cream into a mousse is a gentle way to combine delicate ingredients; piping is used to create decorative shapes or portioning; and spreading is the process of evenly distributing batters or fillings in baking pans or moulds to achieve the desired presentation. Whisking is the process of vigorously mixing ingredients.
12.
List two animal and two plant based setting agents used to produce desserts.
Setting agents
Animal based
Gelatin: Gelatin, derived from animal collagen, is a common setting agent used in desserts like jellies, panna cotta, and mousses. It solidifies when cooled.
Egg Whites: Egg whites, especially when whipped, can act as a setting agent in sweets such as soufflés and meringues. They give structure and trap air when beaten.
Plant based
Agar-Agar: Agar-agar is a plant-based setting agent made from seaweed. It is commonly used in vegan and vegetarian desserts like fruit gels, custards, and aspic dishes.
Pectin: Pectin is a natural setting agent found in fruits, especially high in citrus fruits. It is used in jams, jellies, and fruit preserves.
13.
How can you ensure that you cook desserts for the correct time and temperature?
Answer:
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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 would perform the following actions to make sure I cooked desserts for the proper amount of time and temperature:
Use a Reliable Recipe: I would start by selecting a dessert recipe that has been tested and proven. The recipe includes vital information, such as the recommended cooking temperature and time.
Preheat the oven: I would be sure to prepare the oven to the temperature required in
the recipe before putting the dessert in the oven. A reliable and accurate cooking environment is ensured by preheating.
Monitor with an Oven Thermometer: I would use an oven thermometer to ensure that the actual oven temperature matches the setting on the oven dial or digital display. This allows me to confirm that I am baking at the correct temperature.
Visual Observation: I would monitor the dessert closely while it was cooking. I'd look for visual clues such as browning, rising, or setting. Visual cues are frequently
a reliable measure of development.
Tactile Testing: I would use a toothpick, skewer, or cake tester to check for doneness. When I insert it into the dessert and it comes out clean, I know it's done. This technique is especially helpful for determining if baked products, such as cakes or custards, are internally prepared.
Follow Suggested Baking Times: I would follow the baking or cooking periods that
the recipe suggests. These timings are critical to obtaining an appropriate texture and flavour and are based on the author's personal experience.
Experience and Practice: I would gain skills and a sense of timing for particular dessert recipes over time. The ability to judge the appropriate time and temperature can be honed through practice and familiarity with one's personal oven.
14.
List three considerations when storing desserts to ensure food safety and to optimise shelf life.
Answer:
Temperature: Desserts should be stored at the proper temperature. Desserts that are perishable, such as mousses, custards, and pastries filled with cream, should be refrigerated to prevent spoilage. Frozen desserts should be stored at temperatures below freezing to avoid thawing and refreezing.
Air-tight Containers: Use airtight containers or securely wrap desserts in plastic wrap to avoid exposure to air, which can cause flavour changes and moisture loss. Desserts are also shielded from freezer or refrigerator odours by airtight containers.
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Rockford International College Pty Ltd T/A Rockford College
Level 3, 633 Princes Highway, Rockdale, NSW 2216
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Labelling and Date-Marking: Desserts should be labelled with the date they were created and their name. This makes it easier to observe freshness and spot desserts that should be consumed soon. Consume or dispose of sweets prior to their becoming stale or spoiling.
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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 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:
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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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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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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
fruit purées, sauces or coulis
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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
custards and crèmes
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):
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 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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the list below:
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 RC-
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Page | 28
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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working from and:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the accompaniments which you will add to the desserts
select the ingredients from stores
check all perishable supplies for spoilage or contamination
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.
3.
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
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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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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 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.
4.
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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RC-
SITHPAT016-SAT-V1.1
Page | 31
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 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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multiple occasions) all boxes have been 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:
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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Final results record
Student name:
Oshan Poudel
Assessor name:
Mostafizur rehman
Date:
29/10/2023
Unit name:
SITHPAT016 Produce desserts
Qualification name:
Certificate IV in kitchen management Final assessment results
Task
Type
Result
Satisfactory
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: oshan____________________________________ Date: 29/10/2023________
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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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: _________________
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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