Q1: You’re preparing to cook a hot dessert. How do you work out what you need to make the dessert and how much to use of each ingredient?
Q2: List five food production requirements you need to confirm prior to producing desserts.
Q3: You’re making 40 servings of baked egg custard. The following recipe yields five portions. Calculate how much of each ingredient you need to make 40 servings.
Re-write the list of ingredients and new quantities.
Milk 500 ml
Caster sugar 60 g
Caster sugar ____________________________
Q4: List four things you should look for when assessing the quality of your ingredients.
Q5: List three types of sweeteners you can use as an alternative to sugar when making desserts.
Q6: List three gluten-free alternatives you can use for gluten-intolerant customers.
Q7: You should use the FIFO method of stock rotation whenever you select ingredients from stores or put re-usable by-products into storage. Define and explain FIFO.
Q8: Select the correct type of equipment (including any attachments required) for the following tasks.
Measure the density of sugar _________________________________________________
Churn liquid into sorbet _____________________________________________________
Dust cakes and pastries _____________________________________________________
Fold ingredients ___________________________________________________________
Fill éclairs ________________________________________________________________
Handbeat mousse _________________________________________________________
Sauce pudding ____________________________________________________________
Caramelise sugar on top of crème brûlée _______________________________________
Q9: Select the correct type and size of mould, ring or tin for the following desserts.
Bavarois-based dessert _____________________________________________________
Individual serves of tiramisu __________________________________________________
Baked egg custard _________________________________________________________
Flan base ________________________________________________________________
Q10: List three things you should check for while assembling and disassembling equipment to ensure it’s safe to use.
Q11: Identify four safe operational practices to follow when assembling and disassembling a food processor or other electrical equipment.
Q12: Identify three visible signs of uncleanliness you should check for when assembling equipment.
Q13: Explain five techniques you can employ to safely handle and use hot trays and pots.
Q14: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q15: List four ways you can manage your own speed, timing and productivity to produce desserts within commercial timeframes.
Q16: How would you weigh and measure the following ingredients?
Q17: List five examples of mise en place tasks that relate to making desserts.
Q18: List four pieces of information you might find on stock date codes and rotation labels.
Q19: How does using good stock rotation practices minimise waste?
Q20: You have three eggs that have been removed from their shell left over from preparing a batch of crème caramels. With waste minimisation being your key priority, what should you do with them?
Q21: List six base ingredients commonly used to produce desserts.
Q22: What preparation or cookery method would you use to make the following desserts?
Pineapple fritter ___________________________________________________________
Crème brûlée _____________________________________________________________
Fruit pudding ______________________________________________________________
Q23: Describe the characteristics of the following contemporary and classical desserts.
Q24: A soufflé should be light and spongy. How do you achieve these desired characteristics?
Q25: Give a brief explanation of the following cookery techniques.
Q26: What is the difference between chilling and freezing when producing desserts? Give one example of each method.
Q27: What is the correct temperature for poaching?
Q28: Define the term ‘food allergy’.
Q29: Define the term ‘food intolerance’.
Q30: List six ingredients you should avoid when preparing desserts for a customer on a gluten-free diet.
Q31: Explain the difference between a vegan and a lacto-ovo vegetarian.
Q32: List two sugar-free alternatives you can use to make desserts for customers who are on a sugar-free diet?
Q33: What are the consequences of ignoring customers’ dietary requirements?
Q34: What is crème anglaise and how do you make it?
Q35: What are the five most common sauce types served with desserts?
Q36: What two methods can you use to thicken a hot or cold sauce to achieve the desired consistency?
Q37: List five suitable ingredients for thickening sweet sauces.
Q38: What is the main difference between cornflour and arrowroot used as a thickening agent for sweet sauces?
Q39: List the four quality checks you should complete during preparation and cooking of all dishes.
Q40: What should you do if the dish you’re preparing does not meet quality requirements for taste or texture?
Q41: Your stewed fruit has gone soggy and broken apart. What did you do wrong and how can you prevent this happening in the future?
Q42: Beading occurs on your cooked meringue. What did you do wrong, and how can you prevent this happening in the future?
Q43: You must correctly store re-usable products to minimise waste, ensure food safety and optimise shelf life. Describe how to store the following products for future cooking activities.
Q44: Give three reasons why it’s important to serve correct portion sizes.
Q45: List three factors that can affect the portion size of desserts.
Q46: What is the most accurate way to obtain ten equal portions from a baked cheesecake?
Q47: What must you consider when choosing accompaniments for your desserts?
Q48: You have prepared a hot chocolate pudding with a rich chocolate sauce. What accompaniment could you serve to enhance the taste and provide a contrast in temperature?
Q49: List three qualities to consider when choosing suitable garnishes and decorations.
Q50: Describe two ways you can use sugar to decorate or garnish a dessert.
Q51: Explain the contemporary term ‘feathering’ and how it relates to plating and decorating desserts.
Q52: Your manager tells you to consider practicality of service and customer consumption when plating desserts. List four questions you can ask yourself to ensure you meet these presentation requirements.
Q53: What adjustments to presentation should you make in the following situations?
Q54: List five requirements to correctly and safely display desserts, optimise shelf life, ensure food safety and retain optimum freshness.
Q55: You must store desserts and their re-usable by-products in environmental conditions that optimise shelf life, ensure food safety and retain optimum freshness/product characteristics.
Describe these environmental conditions.
Q56: You’ve made six litres of persimmon sorbet. Describe how you will store the sorbet until it’s required for service.
Q57: You’ve made a pavlova base in preparation for a function to be held the next day. How should you store the pavlova?
Q58: What are three common tasks you complete when cleaning your work area at the end of service?
Q59: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?