SITHPAT016 Produce Desserts GAP Knowledge Assessment
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School
TAFE NSW - Sydney Institute *
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Course
SITHFAB003
Subject
Information Systems
Date
Apr 3, 2024
Type
docx
Pages
21
Uploaded by CoachMink2062
GAP Knowledge assessment
This assessment task has been designed to assess the gaps between the new SIT21 training package units of competency and the non-equivalent / superseded units of competency from the SIT16 training package. To be eligible to complete a gap assessment students must have successfully completed the superseded units:
SITHPAT006 - Produce desserts
Plus the prerequisite: SITXFSA005 Use hygienic practices for food safety or its equivalent
SITXFSA001 Use hygienic practices for food safety.
Criteria
Unit code and name SITHPAT016 | Produce desserts
Qualification/Course code and name Select your Qualification/Course code and name from the dropdown
.
SIT40721 Certificate IV PATISSERIE Student details
Student number
Student name
Document title: SITHPAT016_AE_Kn1of2_Gap_Assessment
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Resource ID: SEMX_22_001_SITHPAT016_AE_Kn1of2_Gap_Assessment
Assessment declaration
Note: If you are an online student, you will be required to complete this declaration on the TAFE NSW online learning platform when you upload your assessment.
This assessment is my original work and has not been:
plagiarised or copied from any source without providing due acknowledgement.
written for me by any other person except where such collaboration has been authorised by the Teacher/Assessor concerned.
Student signature and date
Document title: SITHPAT016_AE_Kn1of2_Gap_Assessment
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Resource ID: SEMX_22_001_SITHPAT016_AE_Kn1of2_Gap_Assessment
Version:
20230209
Date created:
09 February 2023
© 2022 TAFE NSW
RTO Provider Number 90003 | CRICOS Provider Code: 00591E
This assessment can be found in the: Learning Bank
The content in this document is copyright © TAFE NSW 2022 and should not be reproduced without the permission of TAFE NSW. Information contained in this document is correct at the time of printing: 31 March 2024. For current information please refer to our website or your Teacher/Assessor as appropriate.
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Assessment instructions
Table 1 Assessment instructions
Assessment details
Instructions
Assessment overview
The aim of this assessment is to assess your skills and knowledge required of the gaps between SITHPAT006 and SITHPAT016.
The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.
It applies to patissiers who usually work under the guidance of more senior pastry chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Assessment event number
1 of 2
Instructions for this assessment
This is a written assessment that assesses your knowledge of the unit.
This assessment is in 1 part:
1.
Part 1: Multiple choice questions
And is supported by:
Assessment feedback
Supporting documents
Note
: This assessment may contain links to external resources. If a link does not work, copy and paste the URL directly into your browser.
Submission instructions On completion of this assessment, you are required to submit it to your Teacher/Assessor for marking. If you are completing this as an online quiz, ensure you click the submit button when Document title: SITHPAT016_AE_Kn1of2_Gap_Assessment
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Assessment details
Instructions
complete. You can save as you progress to avoid losing your work.
It is important that you keep a copy of all electronic and hardcopy
assessments submitted to TAFE and complete the assessment declaration when submitting the assessment. What do I need to do to achieve a satisfactory result?
To achieve a satisfactory result for this assessment all questions must be answered correctly.
If a resit is required to achieve a satisfactory result it will be conducted at an agreed time after a suitable revision period.
What do I need to provide?
•
TAFE NSW student account username and password. If you do not know your username and password, contact your campus or service centre on 131601.
•
Computer or other device with word processing software and internet access.
•
Writing materials, if required.
•
Calculator, pens, measuring equipment, reference documents
What the Teacher/Assessor will
provide
Access to this assessment and learning resources, including the student workbook and any supporting documents or links. Computers, data sheets, reference text, organisational policy etc that is referenced in the assessment. These may be hard copy or made available online.
Due date Time allowed Delivery location
Enter due date (Delivery to add)
0.5 hours (indicative only)
TAFE NSW campus/ TAFE Digital Campus/ TAFE NSW Moodle/ a location determined by your Teacher/Assessor
Assessment feedback, review or appeals
In accordance with the TAFE NSW policy Manage Assessment Appeals, all students have the right to appeal an assessment decision in relation to how the assessment was conducted and Document title: SITHPAT016_AE_Kn1of2_Gap_Assessment
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Assessment details
Instructions
the outcome of the assessment. Appeals must be lodged within 14 working days
of the formal notification of the result of the assessment. If you would like to request a review of your results or if you have
any concerns about your results, contact your Teacher/Assessor or Head Teacher. If they are unavailable, contact the Student Administration Officer.
Contact your Head Teacher for the assessment appeals procedures at your college/campus.
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Part 1: Multiple Choice questions
Read each question carefully and answer by selecting the appropriate response.
1.
Which of the following identifies the two (2) main ingredients in ‘meringues’?
Table 2 Multiple choice
Answer choices
Select the correct answer/s
a)
Egg whites and gelatin
b)
Egg whites and sugar
c)
Egg whites and baking soda
d)
Egg whites and vanilla bean.
2.
Which of the following are examples of ‘animal-based’ setting agents that may be used to produce desserts?
Table 3 Multiple choice
Answer choices
Select the correct answer/s
a)
Gelatin
b)
Agar agar
c)
Cream
d)
Corn flour.
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Answer choices
Select the correct answer/s
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3.
Which of the following are examples of ‘plant-based’ setting agents that may be used
to produce desserts?
Table 4 Multiple choice
Answer choices
Select the correct answer/s
a)
Gelatin
b)
Agar agar
c)
Cream
d)
Corn flour.
4.
Which of the following is a generic substitute ingredient that needs to be used to produce desserts for customers who suffer from celiac disease?
Table 5 Multiple choice
Answer choices
Select the correct answer/s
a)
Gluten-free flour
b)
Yeast-free flour
c)
Sugar-free flour
d)
Pectin-free flour.
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5.
Which of the following is a generic substitute ingredient that needs to be used to produce desserts for customers who suffer from candida overgrowth?
Table 6 Multiple choice
Answer choices
Select the correct answer/s
a)
Gluten-free flour
b)
Yeast-free flour
c)
Sugar-free flour
d)
Pectin-free flour.
6.
Which of the following is a generic substitute ingredient that needs to be used to produce desserts for customers who suffer from diabetes?
Table 7 Multiple choice
Answer choices
Select the correct answer/s
a)
Demerara sugar
b)
Lactose, glucose or fructose
c)
Non-sugar sweeteners
d)
Confectioners’ sugar.
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7.
Which of the following are examples of adjustments that might be made to a dessert to accommodate a ‘low kilojoule’ requirement?
Table 8 Multiple choice
Answer choices
Select the correct answer/s
a)
Use low calorie ingredients
b)
Use Demerara sugar
c)
Minimise fats and carbohydrates
d)
Control portion sizes
8.
Which of the following are examples of adjustments that might be made to a dessert to accommodate a ‘low sugar’ requirement?
Table 9 Multiple choice
Answer choices
Select the correct answer/s
a)
Use Demerara sugar
b)
Minimise use of fruit
c)
Substitute white chocolate for dark or milk chocolate
d)
Use apparently sweet ingredients such as cinnamon, vanilla, or poppy seed.
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9.
Which of the following describes the adjustment that needs to be made to a dessert to accommodate a ‘sugar free’ requirement?
Table 10 Multiple choice
Answer choices
Select the correct answer/s
a)
The dessert must be made using Demerara sugar
b)
The dessert must be made from protein-rich ingredients such
as milk, cream, cheese and yoghurt
c)
The dessert must be made 100% from fruit-based products
d)
The dessert must be made from natural ingredients with no added sugar in the form of, for example, white sugar, brown sugar, honey, molasses or corn syrup.
10. Which of the following are examples of ingredients that must be avoided in order to produce a vegan dessert?
Table 11 Multiple choice
Answer choices
Select the correct answer/s
a)
Honey
b)
Eggs
c)
Milk
d)
Gelatin
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Answer choices
Select the correct answer/s
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11. Which of the following describes what is involved in the ‘tempering chocolate’ process?
Table 12 Multiple choice
Answer choices
Select the correct answer/s
a)
The freezing of chocolate before it is used to modify the sugar ready for use
b)
The heating and cooling of chocolate to stabilise it and give it
a glossy finish c)
The addition of dark (or white) chocolate to dark chocolate to modify or reduce its sugar content d)
Shaving a block of chocolate so the shavings it can be sprinkled on top of a finished product.
12. Which of the following is the approximate baking temperature and time for ‘Apple Strudel’?
Table 13 Multiple choice
Answer choices
Select the correct answer/s
e)
150⁰C for 30 to 35 minutes
f)
175⁰C for 30 minutes
g)
190⁰C for 45 minutes
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Answer choices
Select the correct answer/s
h)
100⁰C for 45 minutes.
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13. Which of the following is the approximate baking temperature and time for ‘Crème Brûlée’?
Table 14 Multiple choice
Answer choices
Select the correct answer/s
a)
150
⁰
C for 30 to 35 minutes
b)
175
⁰
C for 30 minutes
c)
190
⁰
C for 45 minutes
d)
100
⁰
C for 90 minutes.
14. Which of the following is the approximate baking temperature and time for ‘Meringue’?
Table 15 Multiple choice
Answer choices
Select the correct answer/s
a)
150⁰C for 30 to 35 minutes
b)
175⁰C for 30 minutes
c)
190⁰C for 45 minutes
d)
100⁰C for 90 minutes.
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15. Which of the following is the approximate baking temperature and time for ‘Crème Caramel’?
Table 16 Multiple choice
Answer choices
Select the correct answer/s
a)
150⁰C for 30 to 35 minutes
b)
175⁰C for 30 minutes
c)
190⁰C for 45 minutes
d)
100⁰C for 90 minutes.
16. Which of the following describes the ‘stabilising’ cookery process?
Table 2 Multiple choice
Answer choices
Select the correct answer/s
a)
Ensuring items such as water baths used to cook items are level and stable when placed onto baking trays or into the oven
b)
The use of ingredients that have already been processed so their nutrients have been sealed in
c)
Using a recipe that has equal quantities of each ingredient
d)
Adding a product to a mixture to maintain its emulsion and stop it from separating.
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Assessment feedback
NOTE: This section must
have the Teacher/Assessor and student signature to complete the feedback. If you are submitting through the TAFE NSW online learning platform, your Teacher/Assessor will give you feedback via the platform.
Assessment outcome
☐
Satisfactory
☐
Unsatisfactory
Assessor feedback
☐
Has the assessment declaration for this assessment event been signed and dated by the student?
☐
Are you assured that the evidence presented for assessment is the student’s own work?
☐
Was reasonable adjustment in place for this assessment event?
If yes, ensure it is detailed on the assessment document.
Comments
:
Assessor name, signature and date
Student acknowledgement of assessment outcome
Would you like to make any comments about this assessment?
Student name, signature and date
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