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SITHPAT006 Produce Desserts commercial cookery



  • You are to answer all questions.
  • Read each question carefully. Ensure you have provided all required information.
  • On completion, submit your assessment to your assessor.


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

Eggs 4

Caster sugar 60 g

Milk _______

Eggs _______

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 __________________________

Muffins ____________

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?

  • 250 g flour
  • 1 tbsp jam
  • 250 ml water
  • 6 strawberries

Flour ______________

Jam _______________

Water _____________

Strawberries ________

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

Pineapple fritter _____

Crème brûlée _______

Fruit pudding ________

Q23: Describe the characteristics of the following contemporary and classical desserts.

  • Flan/tart
  • Bombes
  • Bavarois

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.

  • Flambé
  • Fold
  • Reduce
  • Chemise

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.

  • Vegans
  • Lacto-ovo vegetarians

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.

  • Cream cheese
  • Uncooked pastry


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?

  • Incorrect sauce has been placed on the plate.
  • Sauce has dripped on the edge of the plate.
  • The dish does not look visually appealing.
  • Food is piled dangerously high on the plate and may spill when carried.

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?

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