Securing Higher Grades Costing Your Pocket? Book Your Assignment at The Lowest Price Now!

  • +1-617-874-1011 (US)
  • +44-117-230-1145 (UK)
Online Customer Service
Follow Us:

SITHPAT006 Produce Desserts commercial cookery

ASSESSMENT B – SHORT ANSWER

Instructions

  • 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.

SECTION 1: SELECT INGREDIENTS

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.

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

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.

SECTION 3: PORTION AND PREPARE INGREDIENTS

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.

SECTION 4: PRODUCE DESSERTS AND SAUCES

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

SECTION 5: PORTION, PRESENT AND STORE DESSERTS

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?

SITHPAT006 Produce Desserts, work effectively as a cook logbook, Commercial cookery assignment help, certificate III commercial cookery assignment help, certificate IV commercial cookery assignment help
Tap to Chat
Get Instant Assignment Help
Tap to Chat
Get Instant Assignment Help