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  • 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?

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