Reference no: EM133514661

Questions:

1. Provide a brief description for each of the following. Dessert Description Bavarois Crème brulee Crème caramel Crêpes Custards and creams Fat bloom Fritters Meringues Mousse Panna cotta Parfait Pies Prepared fruit Puddings Sabayon Soufflé Sugar bloom Tarts % Cocoa.

2. Describe the relevant cooking methods. Method Description Baking Chilling Freezing Flambé Poaching Reducing Steaming Stewing Tempering.

3. List ten ingredients that are commonly used to produce desserts.

4. Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour Yeast-free flour Non-sugar sweeteners

5. Explain the difference between 'food allergy' and 'food intolerance'.

6. List three legal and health consequences of not meeting special customer requests and dietary requirements?

7. Describe three indicators which you would use to select fresh and quality ingredients.

8. Describe three mise en place tasks related to cooking desserts.

9. Choose two different desserts and explain how you would garnish, decorate, plate and present them.

10. Describe each of the following special dietary requirements and how these impact dessert consumption. Gluten free Low kilojoule Low sugar Sugar free Type one and two diabetic Vegan.

11. Describe the following processes for preparing desserts. Process Description Adding fats and liquids to dry ingredients Selecting and preparing appropriate dessert moulds Stabilising Stirring and aerating to achieve required consistency and texture Weighing or measuring Sifting dry ingredients Tempering chocolate Whisking, folding, piping and spreading.

12. List two animal and two plant based setting agents used to produce desserts. Setting agents Animal based Plant based.

13. How can you ensure that you cook desserts for the correct time and temperature?

14. List three considerations when storing desserts to ensure food safety and to optimise shelf life.