Produce Desserts: Student Activities Book for SITHPAT016

SITHPAT016 Produce desserts Class Activities Book (Student Copy) Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia. Email: info@hilton.edu.au | Website: www.hilton.edu.au WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy RTO: 40735 |CRICOS: 03796A

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 2 of 14 Class activities book Student copy - SITHPAT016 - Produce Desserts Student questions and activities Chapter 1: Select ingredients. Question 1: What information must a food label contain? A) Reliability-Centred (RCM) B) Predictive C) Reactive D) Manufacturer's details E) All of the above Question 2: True or False. A) Standard recipes help calculate food costs. Question 3: What is the mathematical formulation to determine the percentage ratio of ingredients? Question 4: Match the correct answers as per the conversion table for weights and measures. Cup Measure Weight in gms 1. 1 cup all-purpose flour a. 180 grams 2. 1 cup chocolate chips b. 80 grams 3. 1 cup confectioners' sugar c. 125 grams 4. 1 cup oats d. 227 grams 5. 1 cup sour cream or yogurt e. 120 grams

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 3 of 14 Question 5: Fill in the blanks. fruits wastage the suppliers vegetables eliminate blemishes fresh fruits best before date insects Checking for quality and freshness • ___________ must be of the optimum colour and size for their type. • Fresh ingredients like fresh _________ and ___________ must always be purchased in season. • Purchase fruits that are free of insects, ___________ or any excess dirt. • Avoid buying fruits and vegetables in excess to avoid ___________; rather, buy them when required. • ___________ a dish from the menu if the ingredients are not available. • Purchase specifications should be determined and agreed upon with ___________ for all the fruits and vegetables to maintain the standard and quality of completed dishes. • All packed foods must be bought well within the ___________ for optimum quality. Activity 1: Research and find a recipe for a Choux Pastry. Identify the ingredients and calculate the amount you will need to produce for 12 portions. Write down the step by step method to produce the dessert. Students need to do the research and fill in all the information in the template below. Your trainer will observe you and provide feedback during/after the activity.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 4 of 14

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 5 of 14 Chapter 2: Select, prepare and use equipment Question 6: What considerations must be made while selecting the right type and size of equipment? Choose the right option/s. A) Size of the establishment B) Layout of the kitchen C) Personal hygiene of the food handler D) Maintenance of the Equipment E) All of the above Question 7: True or False. A) All commercial machines may or may not come with an operating manual. B) All appliances are fitted with guards. C) If you suspect damage, operate the machine wearing a PPE. D) After you finish using the machine, turn it off and remove the power cord Question 8: Fill in the blanks. handling raw food before breaks money toilet coughing smoking after Hands should be washed: • ___________ handling food • Immediately after ___________, especially raw meat or poultry • After going to the ___________ • After handling ___________ • After ___________ • ___________ blowing the nose, sneezing, or ___________ • After ___________ Question 9: List 4 types of cleaning agents commonly used in the kitchen.

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 6 of 14 Activity 2 In this activity, students must participate in discussion with their classmates to identify the tools and equipment required to produce Choux pastry from activity 1. • Students to do research and refer to the learner guide to find the information on what equipments and tools are required to produce 12 portions of choux pastry. • Students to list at least 10 pieces of equipment. Your trainer will create a group/s for the activity and provide you with enough time to complete this activity. Your trainer will observe you and will provide feedback during/after the discussion. Record your answer from the discussion in the space provided and submit the findings to your trainer.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 7 of 14

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 8 of 14 Chapter 3: Portion and prepare ingredients Question 10: What are the benefits of sorting and assembling ingredients? Question 11: Fill in the blanks. rim flat edge pouring “tare” Measuring and weighing ingredients • Make sure ingredients are levelled off and even, which can be done with the ___________of a knife. • Ingredients must be level with the _______ of the cup. • To weigh ingredients using a scale, the first step is placing mixing bowl on top of your scale and hitting the ___________ or "zero" button • For less mess, dip the clean spoon into the liquid ingredient rather than ___________the ingredient into the spoon. Question 12: True or False. A) Measuring ingredients using a scale is the most accurate way of measuring ingredients for a recipe. Question 13: What are ways to minimise waste and maximise the profitability of cakes, pastries, and breads? A) Measure food waste B) Practise good stock control C) Use individually wrapped portions of food D) Switch to re-usable non-food items E) All of the above

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 9 of 14 Question 14: Which button do you need to press on a digital scale to set the scales counter back to zero? A) Tare B) Fare C) Mode D) On/off E) Any of the above Activity 3 In this activity, students must participate in discussion with their classmates about the process required to sort and assemble the ingredients required to produce Choux pastry from activity 1. • Students to do research and refer to the learner guide to find the information • Students must arrange the ingredients as per the food production sequence Your trainer will create a group/s for the activity and provide you with enough time to complete this activity. Your trainer will observe you and will provide feedback during/after the discussion. Record your answer from the discussion in the space provided and submit the findings to your trainer. In this section, student will note down the discussion of the above activity.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 10 of 14

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 11 of 14 Chapter 4: Produce desserts and sauces Question 15: Which of the following cookery methods are used for producing desserts? A) Baking B) Poaching C) Steaming D) Stewing E) All of the above Question 16: Fill in the blanks. frosting weight wooden spoon applying thickness a rubber spatula 1. Folding - involves carefully combining two different mixtures of varying __________and _________into one (reasonably) smooth mixture. 2. Piping - To use a pastry bag to press ___________or other paste-like mixes through the tip of the bag in order to decorate or create unusual forms. 3. Stirring - To stir simply means to combine ingredients. This is usually done with a ______________________or a ___________, rotating in a circular motion around a bowl until all of the ingredients are incorporated. 4. Spreading – Spreading is the process of ___________a spread; for example, butter or cream on a surface such as bread or sponge cake. Question 17: True or False. A) Food allergies are an overreaction of the body's immune system to a certain type of food. B) Gluten is commonly referred to as milk sugar, which is found only in the milk of mammals. C) Food intolerance doesn't involve the immune system of the body. D) Vegans consume meat, fish, poultry, dairy, eggs, and all other animal-based products, like honey. Activity 4

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 12 of 14 In this activity, students must participate in a discussion with their classmates to Identify the cooking method and baking condition required to produce the choux pastry along with crème patisserie and chocolate sauce class from activity 1. • Students to do research and refer to the learner guide to find the information • Students must identify the exact cooking method and baking conditions suitable for black forest cake Your trainer will create a group/s for the activity and provide you with enough time to complete this activity. Your trainer will observe you and will provide feedback during/after the discussion. Record your answer from the discussion in the space provided and submit the findings to your trainer.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 13 of 14 Chapter 5: Portion, present and store desserts Question 18: Match the following. Dessert Appropriate portion size for individual portion in a la carte 1. Pies, Tarts, and Flans a) 3 per serve 2. cakes b) 150 gms 3. Crepes c) 150 – 200gms 4. Ice -creams d) 150 ml Question 19: True or False. A) Accompaniments are any additional pastry product served along with the dessert to enhance the overall experience. B) Garnishes can be defined as decorations used on top of the dessert to enhance the overall appearance by contrasting colours or textures or simply adding height to the dessert. Question 20: What steps do we follow to make sure the workplace kitchen area is clean? A) Clean up any spills B) Put food scraps and rubbish in the bin C) Don’t leave food in the fridge to spoil D) Replace sponges and tea towels regularly E) All of the above Activity 5:

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 14 of 14 Research and find 5 key elements in plating desserts as per a standard recipe. Students need to do the research and fill in all the information in the template below. Your trainer will observe you and provide feedback during/after the activity.

SITHPAT016 - Class activities book(student copy)

Related Documents