SITHPAT016
produce desserts
First published 2022
Version 1.0
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 16
Assessment Task 2: Student Logbook 17
Information for students 17
Activities 19
Assessment Task 2: Checklist 24
Final results record 26
Introduction
Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – You must answer all questions co
ectly.
Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
eview the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and co
ectly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
i
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
Provide a
ief description for each of the following.
Dessert
Description
Bavarois
Crème
ulee
Crème caramel
Crêpes
Custards and creams
Fat bloom
Fritters
Meringues
Mousse
Panna cotta
Parfait
Pies
Prepared fruit
Puddings
Sabayon
Soufflé
Sugar bloom
Tarts
% Cocoa
Describe the relevant cooking methods.
Method
Description
Baking
Chilling
Freezing
Flambé
Poaching
Reducing
Steaming
Stewing
Tempering
List ten ingredients that are commonly used to produce desserts.
Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flou
Yeast-free flou
Non-sugar sweeteners
Explain the difference between ‘food allergy’ and ‘food intolerance’
List three legal and health consequences of not meeting special customer requests and dietary requirements?
Describe three indicators which you would use to select fresh and quality ingredients.
Describe three mise en place tasks related to cooking desserts.
Choose two different desserts and explain how you would garnish, decorate, plate and present them.
Describe each of the following special dietary requirements and how these impact dessert consumption.
Gluten free
Low kilojoule
Low suga
Sugar free
Type one and two diabetic
Vegan
Describe the following processes for preparing desserts.
Process
Description
Adding fats and liquids to dry ingredients
Selecting and preparing appropriate dessert moulds
Stabilising
Sti
ing and aerating to achieve required consistency and texture
Weighing or measuring
Sifting dry ingredients
Tempering chocolate
Whisking, folding, piping and spreading
List two animal and two plant based setting agents used to produce desserts.
Setting agents
Animal based
Plant based
How can you ensure that you cook desserts for the co
ect time and temperature?
List three considerations when storing desserts to ensure food safety and to optimise shelf life.
Assessment Task 1: Checklist
Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?
Completed successfully?
Comments
Yes
No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Task outcome:
Satisfactory
Not satisfactory
Assessor signature:
Assessor name:
Date:
Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit
This unit of competency requires that you:
· follow standard and special recipes to produce and present at least eight different desserts:
four of these desserts must be hot (one of which must also meet different special dietary requirements)
four of these desserts must be cold (one of which must also meet different special dietary requirements)
there should be able least two different frozen components included in any of the eight desserts
the eight desserts will be chosen from this list (your assessor will advise which you are to produce):
bavarois
crème
ulee
crème caramel
crêpes
fritters
meringues
mousse
panna cotta
parfait
pies
poached or stewed fruit
puddings
soufflé
tarts
follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight desserts
ensure that at least one of the hot and one of the cold desserts above are produced to meet different special dietary requirements
produce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts):
chocolate based sauces
custards and crèmes
fruit purées, sauces or coulis
sabayon or foams
use each of the garnishes and decorations below at least once when preparing above desserts (at least once across production of the eight desserts):
fruits
jellies
tempered chocolate
wafer or tuille
nuts
use appropriate cookery methods and processes when producing the above desserts, to achieve the desired:
appearance
colou
consistency
moisture content
shape
size
structure
taste
texture.
Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
What do I need to demonstrate?
During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
interpreting standard recipes
confirming food production requirements
calculating ingredient amounts
selecting the relevant cookery methods and determining cooking times and temperatures
identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
producing the required quantities
selecting the type and size of equipment required
ensuring that equipment is safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturer’s instructions
sorting and assembling ingredients according to food production sequencing
weighing and measuring wet and dry ingredients accurately as per quantity of desserts
creating portions according to the recipe
minimising waste to maximise profitability
following standard and special dietary recipes accurately to achieve product characteristics
producing sauces to desired temperatures, consistency and flavour
making adjustments to desserts to ensure quality
following procedures for portion control to maximise yield and profitability of production
using accompaniments and garnishes that balance each dessert and enhance taste and texture
plating desserts, accompaniments and garnishes attractively
storing desserts in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products and re-usable by products
working safely, working hygienically, working sustainably and efficiently
working within commercial time constraints and deadlines.
How will I provide evidence?
In your Student Logbook you will find some detailed information about providing evidence, a logbook summary and a Journal template that you must complete each time you produce a dessert.
You will also find a Supervisor Declaration form.
Each time you produce a dessert for assessment of this unit, you will need to:
complete a Journal. The journal helps you to record the work you did to produce the relevant dessert. It also provides you with an opportunity to think about the processes you followed – what went well, what you would do differently next time and so on. It also helps you to provide evidence for your assessment.
ask your superviso
assessor to sign the Supervisor endorsement section at the end of your Journal.
Your assessor will also observe you as you produce each of the eight desserts and they will complete an observation checklist.
As directed in your Student Logbook, you will need to produce eight desserts from the list below:
avarois
crème
ulee
crème caramel
crêpes
fritters
meringues
mousse
panna cotta
parfait
pies
poached or stewed fruit
puddings
soufflé
tarts.
When you have completed all of your journals, ask your Superviso
s to complete the Supervisor Declaration that you will find after the Journal template.
Tips for completing your Student Logbook
Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate
Most importantly, ask for help if you are having trouble!
1. Determine production requirements.
To ensure that you have everything that you require to produce the desserts, you will need to interpret the standard and special dietary recipes which you will be working from and:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the accompaniments which you will add to the desserts
select the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the equipment that you require
ensure that the appropriate equipment is ready for use
take any customer requirements and special dietary needs into consideration.
The Journal/s that you will find in the Student Logbook have been provided to help you.
Produce desserts.
Now it’s time to put all of that planning and organising to work. Prepare the desserts as per the recipes. Ensure that:
all food is prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure efficiency
all stages of preparation and cooking are completed in a way which ensures:
quality of food items
consistency of food items
organisational standards are met
waste is minimised to maximise the profitability
you assemble and use equipment safely and hygienically
you sort and assemble ingredients logically and efficiently
food items match the recipes and menu descriptions
the required quantities of food are produced
you prepare a range of hot and cold sauces
you adjust the taste, texture, temperature and appearance of desserts according to any deficiencies you identify
you evaluate the quality of finished desserts and make adjustments to ensure a quality product
you plate and present desserts attractively and on appropriate service-ware
you add sauces, garnishes and accompaniments of co
ect temperature, consistency and flavour as required
you work within commercial time constraints and deadlines
you store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
you maintain a clean and tidy work area
you dispose of or store surplus products effectively
you work sustainably.
Complete a Journal for each time you produce a dessert as part of your assessment for this unit. Don’t forget to ask your superviso
assessor to complete the endorsement each time that you complete a journal.
Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you take