SITHPAT006 Produce Desserts Assessment 1
- Subject Code :
SITHPAT006
Assessment Tasks and Instructions
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Student Name |
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Student Number |
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Course and Code |
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Unit(s) of Competency and Code(s) |
SITHPAT006 Produce desserts |
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Stream/Cluster |
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Trainer/Assessor |
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Assessment for this Unit of Competency/Cluster |
Details |
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Assessment 1 |
Assignment |
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Assessment 2 |
Practical Observation |
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Assessment 3 |
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Assessment conducted in this instance:Assessment 12 3 |
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Reasonable Adjustment |
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1.Has reasonable adjustment been applied to this assessment? |
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No No further information required Yes Complete 2. |
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2.Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete |
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My assessor has discussed the adjustments with me |
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I agree to the adjustments applied to this assessment |
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Signature |
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2ndAssessor to complete |
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I agree the adjustments applied to this assessment are reasonable |
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Name |
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Signature |
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Assessment Guidelines
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What will be assessed |
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The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
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Place/Location where assessment will be conducted |
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SSH to complete
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Resource Requirements |
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Pen, paper, calculator, e-coach recipes, recipe book or as provided: ______________________
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Instructions for assessment including WHS requirements |
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You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback.
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Statement of Authenticity |
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I acknowledge that I understand the requirements to complete the assessment tasks |
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The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes |
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I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment |
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Student Signature: Date: / /201 |
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This assessment: |
First Attempt |
2nd Attempt |
ExtensionDate: ??/ ??/ ?? |
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RESULT OF ASSESSMENT |
SatisfactoryNot Yet Satisfactory |
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Feedback to Student:
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Assessor(s) Signature(s): |
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Date: |
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Student Signature |
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Date: |
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Assessment 1
Your task:
You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert.
Include an appropriate garnish and a different sauce or accompaniment for each dessert.
- Tart
- Crme brle
- Ice cream
- Fritters
- Sabayon
- Pudding
- Souffl
- Fruit pie
- Bavarois
- Crpes
- Mousse
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Category |
Menu example |
Garnish |
Accompaniment |
Recipe attached |
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Tart |
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Crme brle |
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Ice cream |
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Fritters |
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Sabayon |
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Pudding |
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Souffl |
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Fruit pie |
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Bavarois |
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Crpes |
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Mousse |
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- List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
- How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctly cleaned and sanitised?
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Set-up of ice cream machine |
Cleaning and sanitation requirements |
- What are the nutritional aspects which apply for desserts? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements?
- You are working in the dessert section. For a function tomorrow night you receive the following special dietary requests: Complete the table with the correct details to be considered
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Name/Details |
Special Request |
Ingredients to avoid |
Substitute Ingredients |
Dessert Option |
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Miller, Table 5 |
Gluten intolerance |
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Green, Table 6 |
Nut allergy |
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Rosenthal, Table 6 |
Sugar free |
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Mohammed, Table 2 |
Low carbohydrate |
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Macbeth, Table 3 |
Vegan |
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Youngman, Table 4 |
Diabetic, low fat |
- What are the potential implications for customers who suffer from the following food allergies? What are the legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where you fail to ensure these are being met?
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Allergy |
Implications |
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Gluten |
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MSG |
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Nuts |
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Eggs |
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Lactose |
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Salicylates |
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Histamine |
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Legal Implications |
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- Explain the following production methods for fruit-based sauces and explain the economic advantages and cost factors for the different methods:
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Production process |
Method and economical or cost factors |
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Jam process |
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Fresh blending process |
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Stock syrup process |
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- What are the production methods for the following variations of custard-based sauces?
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Sauce |
Production method |
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Anglaise based |
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Custard based |
- What is a sabayon? How is a sabayon produced?
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Description for sabayon |
Production steps |
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- Provide a description for the following types of creams used to enhance or accompany various desserts:
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Sauce |
Description |
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Crme Chantilly |
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Crme lAnglaise |
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Crme Renverse |
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Crme Franaise |
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Crme Ptissire |
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Crme Bavarois |
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Crme Diplomat |
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Butter Cream |
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Mousse or Mousseline |
- Provide a description for the following types of thickeners and suggest a menu use for each type:
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Thickener |
Description |
Application |
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Gelatine |
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Agar-agar |
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Carrageenan |
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Locust bean gum |
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Acacia or Gum Arabica |
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Sago and Tapioca |
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Cornflour, arrowroot and other starches |
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Pectin |
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Hydroxy propylmethyl cellulose |
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Roux |
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Egg yolks |
- What are the key aspects which should be considered for decorating and portioning desserts? Which rules commonly apply?
- You are preparing for service of desserts. Which aspects should you consider for the following key points? For each point provide 1 example of how this can be achieved using some of your menu examples as a reference.
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Key focus |
Considerations |
Applications |
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Colour |
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Texture |
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Flavour |
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Height |
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Temperature |
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Shapes and proportions |
- Calculations
The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
- Calculate the costs for each ingredient and enter these in the column Actual Cost
- Add the costs of all ingredients and enter the sum in the field Total Cost.
- Calculate the cost per portion and enter the result in the field Portion Cost
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Name of dish: |
Brioche Bread and Butter Pudding |
Portion nos.: |
6 |
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Ref.source: |
Futura Group |
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Total Cost: |
$ 15.00 |
Portion size |
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Portion Cost: |
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$ |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
Cost per kg/l/Unit |
Actual cost |
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Brioche loaf |
0.500 |
batch |
$8.50 |
each |
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Butter |
0.050 |
kg |
$7.20 |
kg |
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Caster sugar |
0.120 |
kg |
$2.20 |
kg |
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Vanilla pod |
0.500 |
each |
$5.50 |
each |
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Eggs |
4.000 |
each |
$0.30 |
each |
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Milk |
0.250 |
L |
$1.60 |
L |
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Cream |
0.250 |
L |
$6.60 |
kg |
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Banana |
2.000 |
each |
$1.30 |
each |
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Chocolate Callets |
0.100 |
kg |
$14.00 |
kg |
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Icing sugar |
0.050 |
kg |
$2.50 |
kg |
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Total Cost |
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Portion Cost |
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- Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions:
