SITHPAT006 – Produce Desserts
| Assessment – Questioning |
| Short-answer Question |
Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
- Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert.
Include an appropriate garnish and a different sauce or accompaniment for each dessert.
- Tart
- Crème brûlée
- Ice cream
- Fritters
- Sabayon
- Pudding
- Soufflé
- Fruit pie
- Bavarois
- Crêpes
- Mousse
Response to be recorded in Student Response document under SAQ Response 1
- List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
Response to be recorded in Student Response document under SAQ Response 2
- How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctly cleaned and sanitised?
Response to be recorded in Student Response document under SAQ Response 3
- What are the nutritional aspects which apply for desserts? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements?
Response to be recorded in Student Response document under SAQ Response 4
- You are working in the dessert section. For a function tomorrow night you receive the following special dietary requests: Complete the table with the correct details to be considered
| Name/Details | Special Request | Ingredients to avoid | Substitute Ingredients | Dessert Option |
| Miller, Table 5 | Gluten intolerance | |||
| Green, Table 6 | Nut allergy | |||
| Rosenthal, Table 6 | Sugar free | |||
| Mohammed, Table 2 | Low carbohydrate | |||
| Macbeth, Table 3 | Vegan | |||
| Youngman, Table 4 | Diabetic, low fat |
Response to be recorded in Student Response document under SAQ Response 5
- What are the potential implications for customers who suffer from the following food allergies? What are the legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where you fail to ensure these are being met?
| Allergy |
| Gluten |
| MSG |
| Nuts |
| Eggs |
| Lactose |
| Salicylates |
| Histamine |
Response to be recorded in Student Response document under SAQ Response 6
- Explain the following production methods for fruit-based sauces and explain the economic advantages and cost factors for the different methods:
| Production process |
| Jam process |
| Fresh blending process |
| Stock syrup process |
Response to be recorded in Student Response document under SAQ Response 7
- What are the production methods for the following variations of custard-based sauces?
| Sauce |
| Anglaise based |
| Custard based |
Response to be recorded in Student Response document under SAQ Response 8
- What is a sabayon? How is a sabayon produced?
Response to be recorded in Student Response document under SAQ Response 9
- Provide a description for the following types of creams used to enhance or accompany various desserts:
| Sauce |
| Crème Chantilly |
| Crème à l’Anglaise |
| Crème Renversée |
| Crème Française |
| Crème Pâtissière |
| Crème Bavarois |
| Crème Diplomat |
| Butter Cream |
| Mousse or Mousseline |
Response to be recorded in Student Response document under SAQ Response 10
- Provide a description for the following types of thickeners and suggest a menu use for each type:
| Thickener |
| Gelatine |
| Agar-agar |
| Carrageenan |
| Locust bean gum |
| Acacia or Gum Arabica |
| Sago and Tapioca |
| Cornflour, arrowroot and other starches |
| Pectin |
| Hydroxypropylmethyl cellulose |
| Roux |
| Egg yolks |
Response to be recorded in Student Response document under SAQ Response 11
- What are the key aspects which should be considered for decorating and portioning desserts? Which rules commonly apply?
Response to be recorded in Student Response document under SAQ Response 12
- You are preparing for service of desserts. Which aspects should you consider for the following key points? For each point provide 1 example of how this can be achieved using some of your menu examples as a reference.
| Key focus |
| Colour |
| Texture |
| Flavour |
| Height |
| Temperature |
| Shapes and proportions |
Response to be recorded in Student Response document under SAQ Response 13
- Calculations
The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
- Calculate the costs for each ingredient and enter these in the column “Actual Cost”
- Add the costs of all ingredients and enter the sum in the field “Total Cost”.
- Calculate the cost per portion and enter the result in the field “Portion Cost”
| Name of dish: | Brioche Bread and Butter Pudding | Portion nos.: | 6 | |||
| Ref.source: | Futura Group | |||||
| Total Cost: | $ 15.00 | Portion size | ||||
| Portion Cost: | $ | |||||
| Commodities | ||||||
| Item | Specification | Weight kg/l/Unit | Cost per kg/l/Unit | Actual cost | ||
| Brioche loaf | 0.500 | batch | $8.50 | each | ||
| Butter | 0.050 | kg | $7.20 | kg | ||
| Caster sugar | 0.120 | kg | $2.20 | kg | ||
| Vanilla pod | 0.500 | each | $5.50 | each | ||
| Eggs | 4.000 | each | $0.30 | each | ||
| Milk | 0.250 | L | $1.60 | L | ||
| Cream | 0.250 | L | $6.60 | kg | ||
| Banana | 2.000 | each | $1.30 | each | ||
| Chocolate Callets | 0.100 | kg | $14.00 | kg | ||
| Icing sugar | 0.050 | kg | $2.50 | kg | ||
| Total Cost | ||||||
| Portion Cost | ||||||
Response to be recorded in Student Response document under SAQ Response 14
- Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions:
Response to be recorded in Student Response document under SAQ Response 15
