Reference no: EM133777424

Produce desserts

Chapter 1: Select Ingredients According to Recipe Requirements

Activity 1: Select Ingredients
Let's review what you've learnt from this chapter. Read each statement below.
Tick ‘True' if the statement is correct, and ‘False' if not.

The total yield is the number of ingredients you need to purchase for your recipe.
Crème caramel is a custard covered in caramel sauce.
The conversion factor will be greater than one if you reduce the amounts.
Using a standard recipe helps determine portion size.
To identify the ingredients, you must refer to the standard recipe card.
Mise en place is a reference to where you need to purchase your ingredients.
Gelatine is an animal-based setting agent.

Activity 2: Confirm Production Requirements

CONFIRM PRODUCTION REQUIREMENTS FOR A CRÈME BRÛLÉE
You are working as a chef at The Continent Hotel. After reviewing the menu, you see that you need to make crème brûlée. You must identify the production requirements for the crème brûlée you will be preparing for the evening service starting at 6 pm. You must ensure eight servings of crème brûlée for normal dietary requirements and four servings to cater to a dairy allergy.

1. To cater for the dairy allergy, what ingredient/s do you have to replace?
2. Given that you have to make 12 servings of crème brûlée, how much cream and caster sugar would you need?
3. Can you start preparing and making this dessert at 5 pm for the 6 pm service? Why or why not?

Activity 3: Identifying and Selecting Ingredients

Fill in the blanks in the statements provided with the selection of words displayed below.

FILL IN THE BLANKS
Select your ingredients based on quality and _____. Quality indicators are appearance, _____and flavour. Use your senses such as sight, smell, touch and _____to identify the freshness of ingredients. FIFO means _____in, first out, which is used as a _____rotation method. Use your _____recipe card to identify the ingredients you need. One ingredient you will often need is the animal-based setting agent _____. _____gelatine is made from pig skin or bones. When shopping for your ingredients, you need to look at the stock _____codes to determine the use-by or best-_____dates.

Chapter 2: Select, Prepare and Use Equipment
Activity 1: Selecting Kitchen Equipment
Match the description with the correct kitchen equipment.

DESCRIPTION

A small dish used to bake individual desserts such as soufflé.

Electrical equipment that is used to heat oil to a high temperature.

It is used to measure exact amounts of ingredients.

It is used for caramelising desserts such as crème brûlée.

It is used to blend small amounts of ingredients quickly.

Activity 2: Safely Assembling and Cleaning Equipment

You are working as a chef at Lattetude, a café in The Continent Hotel. To make one of the desserts for the evening service, you need to cream butter, eggs and sugar together. The equipment you must use is the electric mixer. Before you can use the equipment, you need to assemble it. The assembly requires you to follow the manufacturers instructions and organisational procedures. Once you have completed your task, you must ensure the equipment is cleaned before being packed away. Below are the manufacturer instructions and organisational procedures you need to keep in mind.

1. Using the manufacturers instructions and organisational procedures, write down the steps you will follow to assemble the electric mixer.
2. What tips do you use to clean the mixer after use?
3. What are the requirements for the equipment to be considered clean?

Activity 3: Using Equipment Safely and Hygienically

Complete the sentences by finding the missing words within the puzzle:
1. Your organisation must give you procedures for handling _____ safely.
2. Hygiene practices help keep the kitchen equipment free from _____.
3. Clean and _____ work surfaces before every preparation period.
4. Use a separate basin for _____ your hands.
5. All equipment has _____ functions and features.

Chapter 3: Portion and Prepare Ingredients According to Standard Recipes

Activity 1: Mise en Place
Arrange the steps in the correct order to show the sequence of steps for mise en place.

Prepare your workstation 4

Prepare your ingredients 2

Know your recipe 1

Activity 2: Weighing and Measuring Ingredients
Fill in the blanks in the statements provided with the selection of words displayed below.

FILL IN THE BLANKS
Weighing and ______ ensure you have the correct amount of ingredients. You use a ______scale to weigh ingredients. To measure ______, you can use cups, spoons or ______. For ______measurement, place the jug on a ______surface. A pinch refers to the amount of ingredients you can hold between your ______and forefinger. Wet and ______ingredients are measured differently. When measuring ______ingredients, come down to eye level to see the lowest part of the ______.

Activity 3: Reducing Waste in the Kitchen
In your own words, briefly explain how you can reduce food waste in your organisation's kitchen.

Chapter 4: Produce Desserts and Sauces

Activity 1: Producing Desserts
Complete the sentences by finding the missing words within the puzzle:
1. Time ______ impact yield and profitability.
2. Following standard recipes ensures desserts are consistent in ______and appearance.
3. Ice cream is a frozen ______of desserts.
4. ______helps add air to flour.
5. Flambe is when ______is added to a pan and set alight.

Activity 2: Following a Special Dietary Recipe
You are the chef at Lattetude, a café in The Continent Hotel. A customer with special dietary requirements has made a booking. The customer requires two desserts to be made dairy-free.

Using two dessert recipes you are familiar with, make the two desserts at your training organisation or at home.
For this activity, you need to:
• Have a copy of the original and adjusted recipes
• Photographic or video evidence of the dessert-making process
• Photographic evidence of the end products
• Summary of any difficulties you had and how the dessert tasted
Your evidence can be submitted in a format of your choosing, such as files via email and printed copies.

Activity 3: Dessert Sauces
Match the description with the correct dessert sauce.

Activity 4: Making Quality Adjustments
Fill in the blanks in the statements provided with the selection of words displayed below.

FILL IN THE BLANKS
Sometimes, you must make _____ to desserts to ensure the quality standard is met. Adjustments can only be made within the scope of your responsibility. Your _____will inform you of your scope of _____. It will also be outlined in your manual. The sous chef will oversee the preparation, and presentation of desserts. _____can be added to a dessert by using garnishes and sauces. Ensure the _____sizes are correct by scaling them correctly.

Chapter 5: Portion, Present and Store Desserts
Activity 1: Portioning Desserts
Fill in the blanks in the statements provided with the selection of words displayed below.

FILL IN THE BLANKS
Serving sizes should be consistent to save time and money and meet customer ______. Making too many desserts can cause ______. The portion size and ______determine how many desserts you get from each recipe. A single ______is based on one dessert serving. To ensure portion size, prepare dishes according to the ______in the recipe. Portion control ______profit and minimises waste.

Activity 2: Dessert Garnishes
Match the description with the correct dessert garnishes.

DESCRIPTION

Sliced to add colour and sweetness

Can be formed into an arc shape and adds texture

Add translucent colour, sweetness and texture

Can be shaved or curled

Add texture by being crushed or keeping whole

Activity 3: Plating Desserts Attractively
Complete the sentences by finding the missing words in the word search:
1. Decorations, ______ and accompaniments make a dessert more attractive when it is presented.
2. Balance the elements on the plate to make it ______to the eye.
3. When plating, highlight the main element on the ______.
4. The way you plate the dessert entices the ______to eat it.
5. Flavour contrasts must complement the ______.

Activity 4: Knowing Your Legal Requirements
Identify the legal requirements for storing food.

Use your Learner Resource to help you.

Activity 5: Reducing Costs
Arrange the steps in the correct order to show the sequence of steps for introducing a cost-reduction initiative.

Assessment Tasks

Knowledge Assessment
Question 1
Listed below are different classic desserts.
Identify at least two examples of common variations of each dessert.
Dessert
a. Bavarois

b. Crème brulee

c. Crème caramel

d. Crêpes

e. Fritters

f. Meringues

a. Mousse

b. Panna cotta

c. Parfait

d. Pie

e. Poached fruit

f. Stewed fruit

g. Pudding

h. Soufflé

i. Tart

Question 2
Complete the table below about ingredients commonly used to produce desserts.
a. In your own words, briefly explain the purpose of each ingredient in producing desserts
Each of your explanations must have 30 words or more.
b. Identify at least two variations of each ingredient that are commonly used in desserts.
c. Identify at least two indicators that each ingredient is no longer fresh.
d. Identify at least two quality indicators for each ingredient.
Ingredients
a. Milk

b. Egg

a. Cream

b. Flour

c. Butter

a. Vanilla

b. Sugar

c. Chocolate

Question 3
Answer the questions below about setting agents used to produce desserts.

a. Complete the table below about animal-based setting agents.
i. Identify at least three animal-based setting agents used to produce desserts.
ii. Identify at least two common variations of each setting agent identified.

b. Complete the table below about plant-based setting agents.
i. Identify at least three plant-based setting agents used to produce desserts.
ii. Identify at least two common variations of each setting agent identified.

Question 4
Read the scenarios below about special dietary requirements and substitute ingredients to be used to accommodate them.
Answer the questions that follow.

Scenario 1
You work as a pâtissier in Lattetude at The Continent Hotel. One of the pastries that Lattetude offers is a crepe with banana and chocolate spread. The ingredient list for this is as follows:
• 315 mL full cream milk
• 30 g brown sugar
• 125 g all-purpose flour
• 3 g salt
• 2 pcs large eggs
• 10 g butter
• 1 pc banana
• 2 tsp vegan chocolate spread
This has been a popular choice among customers. Even vegan customers are asking for a vegan option for this pastry.

Complete the table below about adjusting the crepe recipe above.
a. Identify the three ingredients that you must replace to accommodate vegan customers
b. Identify at least one vegan substitute ingredient that you can use for each ingredient to be replaced.
c. Identify at least two variations of each substitute ingredient that you identified.

Scenario 2
Lattetude continues withtheir efforts to cater to special dietary requirements. The café also studies how they can cater to type 2 diabetics.
People who have type 2 diabetes must focus on healthy eating. This can entail have low kilojoules in their diet. They must reduce their consumption of fat and sugars. This is because these ingredients can easily increase the kilojoules of desserts.
The cafe also now offers low kilojoule option of a cheesecake, which is one of the cafe's best sellers.
The ingredient list of the cafe's current cheesecake recipe is as follows:

a. In your own words, explain how desserts must be adjusted to accommodate type two diabetics.
Your response must have 50 words or more.

b. Complete the table below about adjusting the cheesecake recipe above.
i. Identify the three ingredients that you must replace to create a low kilojoule cheesecake
ii. Identify at least one low kilojoule substitute ingredient that you can use for each ingredient to be replaced.
iii. Identify at least two variations of each substitute ingredient that you identified.

Scenario 3
Lattetude also started to develop low sugar options of their desserts. This includes their original chocolate souffle. They now offer a low sugar dark chocolate souffle for customers who are watching their sugar intake.
The table below show the difference between the ingredients of the original chocolate souffle and the low sugar dark chocolate souffle:
Original Chocolate Souffle Low Sugar Dark Chocolate Souffle
115 g butter
75 g granulated sugar
225 g bittersweet chocolate (60-65% cocoa)
5 g vanilla extract
6 large eggs
0.5 g salt
1.2 g cream of tartar 75 g butter
50 g stevia powder
225 g dark chocolate (70-75% cocoa)
5 g vanilla extract
6 large eggs
0.5 g salt
1.2 g cream of tartar
You review the ingredient list for both recipes. You identify the differences between the two to determine the adjustment made for a low sugar diet.
Complete the table below about adjusting the original chocolate souffle recipe above.
a. Identify the two ingredients that were replaced to create the low sugar option of a chocolate souffle.
b. Identify each substitute ingredient that was used for each ingredient to be replaced.
c. Identify at least two variations of each substitute ingredient that you identified.

Scenario 4
La Bellissima also started to make the same efforts to cater to special dietary requirements. This includes customers who may be type 1 diabetic. Their dietary restrictions are similar with those who have type 2 diabetes. However, type 1 diabetics must watch out more on how quickly their blood sugar levels may rise.
Crème caramel is one of the most popular desserts in La Bellissima restaurant in The Continent Hotel. Some customers are now asking for a sugar free option of said dessert.
Listed below are the ingredients for the hotel's classic crème caramel recipe:
Caramel Custard
120 g granulated sugar
60 mL water 3 pcs eggs
500 mL milk
1 pc vanilla bean
50 g caster sugar
1 tsp vanilla essence
La Bellissima's sugar freecrème caramel can be ideal for customers who are type 1 diabetic. The ingredient list for this recipe is as follows:
Caramel Custard
20 g erythritol
60 mL water
15 g butter 3 pcs eggs
500 mL milk
1 pc vanilla bean
45 g erythritol
1 tsp vanilla essence
Upon reviewing both recipes, you try to interpret the substitutions made in the sugar free option. Sugar was vital for the texture of the caramel. Since it will be replaced with a sweetener, butter was added have a thicker texture.

a. In your own words, explainthe difference between the dietary requirements of type 1 diabetics compared to type 2 diabetics.
Your response must have 50 words or more.

b. Identify the two ingredients that were replaced to create the sugar free option for the classic crème caramel.

c. Complete the table below about adjusting the classic crème caramel recipe above
i. Identify the ingredient used as a substitute for the taste of the ingredients that were replaced.
ii. Identify the substitute ingredient that was added to adjust the texture of the caramel.
iii. Identify at least two variations of each substitute ingredient that you identified.

Scenario 5
La Bellissima's lemon tart has been a popular choice among guests. Because of this, they now consider creating a gluten-free option of the dessert. This is so that customers with coeliac disease can get to taste their popular lemon tart too.
The ingredient list for the classic lemon tart is as follows:
Crust Curd
150 g all-purpose flour
0.5 g salt
113 g cold butter
¼ cup granulated sugar
2 tbsp cream 120 mL lemon juice
12 g lemon zest
200 g granulated sugar
113 g butter
4 eggs
2 large egg yolks
You review the recipe to identify the adjustment to be made to it to make it gluten-free.
Complete the table below about adjusting the La Bellissima's lemon tart recipe.
a. Identify the ingredient that you must replace to make the recipe gluten-free.
b. Identify at least two gluten-free substitute ingredients that you can use for the ingredient to be replaced.
c. Identify at least two variations of each substitute ingredient that you identified.

Question 5
In your own words, discuss the difference between food allergy and food intolerance.
Your response must be 100 words or more.

Question 6
Answer the questions below about health and legal consequences of failing to address special dietary requirements.

a. Identify at least three symptoms that a person can experience when they eat food that they are allergic to.
b. Identify at least three symptoms that a person can experience when they eat food that they are intolerant to.
Legal consequences
a. Identify the food safety law applicable to your state/territory.

b. People with special dietary requirements rely on food descriptions. This helps them identify which foods are safe for them to consume or not.
Identify the maximum penalty for persons who falsely describe food that can cause physical harm to consumers.

c. Identify the maximum penalty for persons who sell falsely described foods that can cause physical harm to consumers.

Question 7
Outline all information that must be included in each of the following:
a. Date codes:
i. Best-Before Date
ii. Use-By Date
b. Rotation labels

Question 8
Listed below are the different cookery methods used in preparing desserts.
In your own words, discuss the instructions in conducting each cookery method in a commercial kitchen.
Each of your responses must have 50 words or more.

Question 9
Listed below are the different cookery processes used in preparing desserts.
In your own words, discuss the instructions in conducting each cookery process in a commercial kitchen.
Each of your responses must have 50 words or more.

Adding fats to dry ingredients
Adding liquids to dry ingredients
Reducing
Selecting and preparing appropriate dessert moulds
Stabilising
Stirring to achieve required consistency and texture
Aerating to achieve required consistency and texture
Sifting dry ingredients
Tempering chocolate
Whisking
Folding
Piping
Spreading

Question 10
Answer the questions below about techniques in garnishing and decorating desserts.
a. Identify at least three techniques that you can use to garnish desserts.
b. Identify at least three techniques that you can use to decorate desserts.

Practical Assessment

This assessment is divided into twotasks:
• Task 1: Prepare Ingredients and Equipment
• Task 2: Produce and Present Desserts
You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen.

You are required to:
• Complete the tasks within the time allowed, as scheduled in-class roll.
• Prepare all the ingredients and equipment required to produce the following:
o At least four hot desserts
o At least four cold desserts
o Dessert sauces
• Produce each dessert and sauce using appropriate cookery methods and processes
• Use garnishes and decorationswhen preparing desserts
• Adjust the presentation of each dessert prepared
• Clean work area after preparation of desserts

Task 1: Prepare Ingredients and Equipment

ASSESSMENT INSTRUCTIONS
While being observed by your assessor, prepare the ingredients and equipment for the following desserts:
• At least four hot desserts
• At least four cold desserts
At least one dessert under each category must address a special dietary requirement.
STEPS TO TAKE
1. Identify the following desserts that will be prepared in Workplace Assessment Task 2.
• At least four hot desserts
• At least four cold desserts
Desserts identified must meet the requirements outlined in the Preliminary Task.
2. Access and review the following documents that will be used for this task:
• Your organisation's standard or special recipe for each dessert identified
• Organisational requirements for the following:
o Equipment manufacturer instructions
o Stock control procedures and documentation
o Mise en place list for each standard or special recipe accessed
o Guidelines on food disposal
• Organisational food safety plan
• Organisation's safety data sheets (SDS) for cleaning agents and chemicals
For each dessert identified:
3. Identify the following information based on the recipe accessed.
• Name of dessert
• Number of portions
• Expected appearance
• Expected colour
• Expected consistency
• Expected moisture content
• Expected shape
• Expected size Expected structure
• Expected taste
• Expected texture
• Plating requirements
• Presentationrequirements
• Special dietary requirement to be addressedas required
2. Use the Recipe Requirements template provided in The Continent Hotel site to record the identified information.
3. While being observed by the assessor:
a. Determine required ingredients and calculate amounts needed.
b. Select ingredients needed by checking for freshness, quality and rotation guidelines.
c. Prepare and assemble all equipment required to:
• Prepare the ingredients
• Produce the desserts
d. Create portions for all the ingredients selected.
e. Clean the work area after preparing the ingredients and equipment.
Ensure to complete all tasks within the appropriate timeframes.
YOU WILL BE ASSESSED ON YOUR
• Practical knowledge of requirements from standard and special recipes for hot and cold desserts
• Practical skills relevant to preparing ingredients and equipment for hot and cold desserts

Task 2: Produce and Present Desserts

ASSESSMENT INSTRUCTIONS
While being observed by your assessor, produce and present at least four hot desserts and at least four cold desserts.
At least one dessert under each category must address a special dietary requirement.
STEPS TO TAKE
1. Access and review the following documents that will be used for this task:
• Standard and special recipes for each of the following identified in Workplace Assessment Task 1:
o At least four hot desserts
o At least four cold desserts
o At least two frozen dessert components
• Organisational documents with information on:
o Scope of the candidate's responsibility in making changes to desserts
o Food safety plan guidelines on the use of food surplus and by-product
o Presentation guidelines for desserts
2. Produce each dessert according to the recipe's requirements.
a. Select and use the appropriate cookery method and process for each dessert
b. Prepare each frozen component and sauce to be included in each dessert.
c. Use the appropriate garnish and decoration for each dessert
3. Plate and present each dessert according to the recipe.
4. Clean the work area, food surplus and by-products
Ensure to complete all tasks within the appropriate timeframes.
YOU WILL BE ASSESSED ON YOUR
• Practical knowledge of cookery methods, processes, plating techniques and storage guidelines
• Practical skills relevant to cooking, presenting and storing the desserts
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 2 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
• Organise workplace resources required for you to complete this assessment.
• Advise you on the time and location of the assessment.
• Discuss with you the practical skills listed in the Observation Form prior to the assessment.
• Address your queries and concerns regarding this task.