SITHPAT006 Produce Desserts
SITHPAT006 Produce desserts
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SITHPAT006 Produce desserts Learner Workbook |
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SITHCCC020 Work effectively as a cook Learner Workbook |
Activity 1A
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to confirm food production requirements from food preparation list and standard recipes |
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1. List the reasons why a food preparation list is a valuable tool. 2. List the information that can be found when referring to a recipe. |
Activity 1B
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to calculate ingredient amounts according to requirements |
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Using the information from the recipe below, calculate the amount of ingredients that would be needed if 10 servings were required. You may use rounding of amounts if necessary. Millionaire’s Shortbread: Serves 4 For the shortbread: Ø 225g plain flour Ø 175g unsalted butter Ø 75g caster sugar For the topping: Ø 150g butter Ø 1 can of condensed milk Ø 100g golden syrup Ø 350g dark chocolate. |
Activity 1C
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Estimated Time |
30 Minutes |
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Objective |
To provide you with an opportunity to identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements |
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1. Write down the attributes that may indicate a decline in quality for the following ingredients: Ø Butter Ø Eggs Ø Milk/cream Ø Flour Ø Chocolate Ø Cocoa powder Ø Dried fruit Ø Yeast. 2. Explain the difference between use-by dates, best-before dates and rotation labels. 3. What steps would you take with regards to stock rotation to minimise wastage? |
Activity 2A
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to select type and size of equipment suitable to requirements |
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Create an equipment list for each of the following categories: Ø Basic equipment – those items that are used for the creation of nearly every dish Ø Additional equipment – those pieces that aren’t used as often or may be for specific decoration techniques Ø Disposables – equipment that may be required to create a dessert but cannot be reused. |
Activity 2B
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to safely assemble and ensure cleanliness of equipment before use |
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1. List the precautions that should be taken when using electrical kitchen equipment. 2. According to section 3.2.3 of the Food standards code, what factors make equipment easier to clean? |
Activity 2C
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to use equipment safely and hygienically according to manufacturer instructions |
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1. Outline the process for the safe washing of knives. 2. What precautions should you take when removing items from machinery? 3. What steps can be taken to prevent electrocution and electrical fires? |
Activity 3A
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to sort and assemble ingredients according to food production sequencing |
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1. Provide an overview of the ‘mise en place’ method of preparation 2. Within your workplace, locate a recipe and from it identify all the steps you would take to ensure the ‘mise en place’ stage of food production was complete. |
Activity 3B
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required |
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1. List the types of measuring and weighing equipment that may be used in a commercial kitchen. 2. Within your workplace identify the weighing scales and ensure you know how to use and read them correctly. |
Activity 3C
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to minimise waste to maximise profitability of desserts produced |
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Discuss steps that can be taken, both in the kitchen, and from menu, decisions to minimise waste and maximise profit in the workplace. |
Activity 4A
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to follow standard recipes, produce desserts using cookery methods to achieve desired product characteristics |
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Create a list of cookery methods and preparation techniques that can be undertaken in order to produce desserts. |
Activity 4B
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to follow special dietary recipes to produce desserts for those with special dietary requirements |
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1. Create a list of special dietary requirements that you may be required to cater for when producing and serving desserts 2. What are the 8 most common food allergens? 3. How can an establishment ensure they cater for special dietary requirements? |
Activity 4C
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to produce hot and cold sauces to desired consistency and flavour |
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Create a list of sauces that can be served with desserts. |
Activity 4D
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to use thickening agents suitable for sweet sauces |
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Provide an example of a thickener for each of the following categories: Ø Starch thickeners Ø Protein thickeners Ø Other thickeners. |
Activity 4E
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to make food quality adjustments within scope of responsibility |
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1. Define the scope of responsibility and identify your scope of responsibility for quality food adjustments within your workplace. 2. List the types of adjustments that may be made to food. |
Activity 5A
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to portion desserts to maximise yield and profitability of food production |
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1. Explain the aspects of dessert creation that can affect yield 2. What steps can be taken to ensure maximum profit from desserts made? |
Activity 5B
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to use accompaniments that balance and enhance taste and texture of desserts |
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Using your reading and wider work experience, create a list of appropriate accompaniments for desserts |
Activity 5C
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Estimated Time |
10 Minutes |
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Objective |
To provide you with an opportunity to select garnishes and decorations with flavours and textures that complement desserts |
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Using your reading and wider work experience, create a list of appropriate garnishes and decorations for desserts |
Activity 5D
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Estimated Time |
20 Minutes |
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Objective |
To provide you with an opportunity to plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the occasion and the item |
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1. Create a list of alternative tableware that could be used to serve desserts. 2. What aspects of serving desserts should be considered when plating? 3. Which artistic techniques can be employed to apply sauces to a plate? |
Activity 5E
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Estimated Time |
20 Minutes |
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Objective |
To provide you with an opportunity to plate and decorate desserts for practicality of service and customer consumption |
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What considerations should be made plating desserts for the practicality of service and consumption? Make reference to tableware, height and structure and provide examples where possible. |
Activity 5F
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Estimated Time |
20 Minutes |
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Objective |
To provide you with an opportunity to visually evaluate desserts and adjust presentation before serving |
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1. What are the five elements to plating a dish? 2. What questions may you ask yourself when visually evaluating a dish? 3. What steps can be taken to adjust presentation? |
Activity 5G
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Estimated Time |
20 Minutes |
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Objective |
To provide you with an opportunity to display desserts with appropriate sauces and garnishes |
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1. In which ways can desserts be displayed? 2. What factors should be considered when deciding on appropriate sauces and garnishes for use in dessert displays? |
Activity 5H
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Estimated Time |
15 Minutes |
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Objective |
To provide you with an opportunity to store desserts in appropriate environmental conditions |
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1. What factors need to be considered when storing desserts? 2. How can light affect food? 3. What affects the rate of photodegradation? 4. What type of packaging and containers may be used for storing desserts? |
Activity 5I
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Estimated Time |
20 Minutes |
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Objective |
To provide you with an opportunity to clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives |
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1. Identify the two stages of effective cleaning and elaborate on each. 2. Discuss the way in which waste should be disposed of. 3. Discuss the ways in which produce can be reused to maximise profits and minimise the environmental impact. |
Summative Assessments
The summative assessments are the major activities designed to assess your skills, knowledge and performance, as required to show competency in this unit. These activities should be completed after finishing the Learner Guide. You should complete these as stated below and as instructed by your trainer/assessor.
Skills, knowledge and performance may be termed as:
- Skills – skill requirements, required skills, essential skills, foundation skills
- Knowledge – knowledge requirements, required knowledge, essential knowledge, knowledge evidence
- Performance – evidence requirements, critical aspects of assessment, performance evidence.
Section A: Skills Activity
The Skills Activity is designed to be a series of demonstrative tasks that should be assessed by observation (by the assessor or third party, depending on the circumstances).
It will demonstrate all of the skills required for this unit of competency – your assessor will provide further instructions to you, if necessary.
Section B: Knowledge Activity (Q & A)
The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a series of questions to confirm your competency for all of the required knowledge in the unit of competency.
Section C: Performance Activity
The Performance Activity is designed to be a practical activity performed either in the workplace or a simulated environment. You should demonstrate the required practical tasks for the unit of competency and be observed by the assessor and/or third party, as applicable to the situation. If the third party is required to observe you, you will need to make the required arrangements with them.
If necessary for the activities, you should attached completed written answers, portfolios or any evidence of competency to this workbook.
Section A: Skills Activity
Objective: To provide you with an opportunity to show you have the required skills for this unit.
This activity will enable you to demonstrate the following skills:
Reading skills to:
- Locate information in food preparation lists and standard recipes to determine preparation requirements
- Locate and read date code and stock rotation labels
Writing skills to:
- Write notes on recipe requirements and calculations
Numeracy skills to:
- Calculate the number of portions
Planning and organising skills to:
- Efficiently sequence the stages of food preparation and production
Self-management skills to:
- Manage own speed, timing and productivity
Answer the activity in as much detail as possible, considering your organisational requirements.
All activity answers will vary depending on the learner and the organisation they work for but the learner should be able to demonstrate their competency in the unit requirements.
1. Within your workplace, locate one food preparation list and one standard recipe and identify the food preparation requirements for each.
2. Within your workplace, identify and write down the date codes for five different products.
3. Over the course of a day, maintain notes on the recipe requirements for any dishes you have created as well as any calculations regarding ingredient amounts or portion sizes.
4. You are required to cater for 40 people for a dessert. You decide to serve tiramisu with chocolate shavings, Chantilly cream and fresh strawberries. From the ingredients below, calculate the portion size each person would receive for each ingredient:
- 5kg of prepared tiramisu
- 600g chocolate shavings
- 800g Chantilly cream
- 120 prepared slices of strawberry.
5. For a dessert commonly created at your workplace, identify all the steps that need to be taken in order to complete the dish and in what sequence they should be done.
6. Under supervision, over the course of one service, manage your speed, time and productivity efficiently so that the completion of your duties falls in line with those of other staff members.
Section B: Knowledge Activity (Q & A)
Objective: To provide you with an opportunity to show you have the required knowledge for this unit.
The answers to the following questions will enable you to demonstrate your knowledge of:
- Culinary terms and trade names for:
- variety of common desserts:
- bavarois
- crème brulee
- crème caramel
- crêpes
- custards and creams
- flans
- fritters
- ice-cream
- meringues
- mousse
- parfait
- pies
- prepared fruit
- puddings
- sabayon
- sorbet
- soufflé
- tarts
- ingredients commonly used to produce desserts
- substitute ingredients used to produce desserts for special dietary recipes:
- gluten free flour
- yeast-free flour
- non-sugar sweeteners
- Common special dietary requirements which must be considered when producing desserts:
- fat free
- low carbohydrate
- low fat
- low gluten
- gluten free
- low kilojoule
- low sugar
- sugar free
- type one and two diabetic
- vegan
- Meaning of:
- food allergy
- food intolerance
- Key health and legal consequences of failing to address special requirements
- Contents of stock date codes and rotation labels
- Cookery methods used when preparing desserts:
- adding fats and liquids to dry ingredients
- baking
- chilling
- flambé
- freezing
- poaching
- reducing
- selecting and preparing appropriate dessert moulds
- steaming
- stewing
- stirring and aerating to achieve required consistency and texture
- using required amount of batter according to desired characteristics of finished products
- weighing or measuring and sifting dry ingredients
- whisking, folding, piping and spreading
- Expected product characteristics of the classical and contemporary desserts specified in the performance evidence:
- appearance
- colour
- consistency
- moisture content
- shape
- size
- structure
- taste
- texture
- Common garnishes and decorations used when preparing desserts:
- coloured and flavoured sugar
- fresh, preserved or crystallised fruits
- jellies
- shaved chocolate
- sprinkled icing sugar
- whole or crushed nuts
- Appropriate cooking temperatures and times for desserts
- Techniques to garnish, decorate, plate and present attractive desserts
- Indicators of freshness and quality of stocked ingredients for desserts
- Mise en place requirements for producing desserts
- Appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:
- ensure food safety
- optimise shelf life
- Safe operational practices using essential functions and features of equipment used to produce desserts
Answer each question in as much detail as possible, considering your organisational requirements for each one.
All answers will vary depending on the learner and the organisation they work for but the learner should be able to answer each question competently.
1. Create a glossary that defines culinary terms and trade names for:
- Variety of common desserts:
- bavarois
- crème brulee
- crème caramel
- crêpes
- custards and creams
- flans
- fritters
- ice-cream
- meringues
- mousse
- parfait
- pies
- prepared fruit
- puddings
- sabayon
- sorbet
- soufflé
- tarts
- Ingredients commonly used to produce desserts
- Substitute ingredients used to produce desserts for special dietary recipes:
- gluten free flour
- yeast-free flour
- non-sugar sweeteners
2. List how within your workplace, desserts are created to meet the following dietary requirements when requested:
- Fat free
- Low carbohydrate
- Low fat
- Low gluten
- Gluten free
- Low kilojoule
- Low sugar
- Sugar free
- Type one and two diabetic
3. Explain the difference between food allergy and food intolerance.
4. What symptoms may an allergy or intolerance suffer if an establishment fails to cater to their dietary requirements?
5. Provide an overview for how stock date codes and rotation labels are used within your workplace or organisation
6. Write an overview for each of the following cookery and preparation methods:
- Adding fats and liquids to dry ingredients
- Baking
- Chilling
- Flambé
- Freezing
- Poaching
- Reducing
- Selecting and preparing appropriate dessert moulds
- Steaming
- Stewing
- Stirring and aerating to achieve required consistency and texture
- Using required amount of batter according to desired characteristics of finished products
- Weighing or measuring and sifting dry ingredients
- Whisking, folding, piping and spreading
7. Within your workplace, identify three commonly produced desserts and note the standards for their characteristics. You must make reference to:
- Appearance
- Colour
- Consistency
- Moisture content
- Shape
- Size
- Structure
- Taste
- Texture .
8. Write an overview for each of the following garnishes and decorations. Where applicable, include a method for creation, examples or garnishes and decorations and serving suggestions.
- Coloured and flavoured sugar
- Fresh, preserved or crystallised fruits
- Jellies
- Shaved chocolate and chocolate decoration
- Sprinkled icing sugar
- Whole or crushed nuts
- Spun sugar.
9. For 5 desserts made within your workplace or organisation, identify the appropriate cooking temperatures and times for them.
10. Explain techniques that can used to plate desserts attractively and with creative flair.
11. How can the quality and freshness of dessert ingredients be assessed?
12. For a dessert created within your workplace, identify all the mise en place requirements.
13. For each of the items listed below, write down the optimum storage conditions in order to optimise shelf life and maintain food safety:
- Unfrosted/undecorated cakes
- Cakes decorated with buttercream, ganache or fondant
- Cakes decorated with cream cheese or whipped cream
- Cooked fruit pies, crumbles and tarts
- Pies and tarts with meringue, custard or cream
- Puff pastry desserts
- Ice creams and sorbets
- Crème brulee and crème caramel
- Crêpes
- Soufflé
- Mousse and sabayon
14. List the safe operating practices and the functions of 5 pieces of equipment within your workplace that are used in the preparation of desserts.
Section C: Performance Activity
Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.
This activity will enable you to demonstrate the following performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- Follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence
- Ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence
- Produce and use each of the following sauces at least once when preparing above range of desserts:
- chocolate based sauces
- custards and crèmes
- flavoured butters and creams
- fruit purées, sauces or coulis
- fruit syrups
- sabayon and zabaglione
- sugar syrups
- Use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts
- Use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts
- Present desserts, accompaniments and garnishes attractively and decoratively
- Prepare above desserts:
- that are consistent in quality, size, shape and appearance
- within commercial time constraints
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing desserts
- responding to special customer requests and dietary requirements.
Answer the activity in as much detail as possible, considering your organisational requirements.
All activity answers will vary depending on the learner and the organisation they work for but the learner should be able to demonstrate their competency in the unit requirements.
1. Follow standard and special recipes to produce at least ten different desserts from the common desserts listed below:
- Bavarois
- Crème brulee
- Crème caramel
- Crêpes
- Custards and creams
- Flans
- Fritters
- Ice-cream
- Meringues
- Mousse
- Parfait
- Pies
- Prepared fruit
- Puddings
- Sabayon
- Sorbet
- Soufflé
2. From the list of desserts in question 1, produce two that meet the requirements of different dietary requirements from the following:
- Fat free
- Low carbohydrate
- Low fat
- Low gluten
- Gluten free
- Low kilojoule
- Low sugar
- Sugar free
- Type one and two diabetic
3. Produce and use each of the following sauces at least once when preparing the range of desserts listed in question 1:
- Chocolate based sauces
- Custards and crèmes
- Flavoured butters and creams
- Fruit purées, sauces or coulis
- Fruit syrups
- Sabayon and zabaglione
- Sugar syrups.
4. Use each of the garnishes and decorations listed below at least once when preparing the desserts from question 1:
- Coloured and flavoured sugar
- Fresh, preserved or crystallised fruits
- Jellies
- Shaved chocolate
- Sprinkled icing sugar
- Whole or crushed nuts.
5. Within your workplace, use appropriate cookery methods from the following list when producing the desserts listed in question 1:
- Adding fats and liquids to dry ingredients
- Baking
- Chilling
- Flambé
- Freezing
- Poaching
- Reducing
- Selecting and preparing appropriate dessert moulds
- Steaming
- Stewing
- Stirring and aerating to achieve required consistency and texture
- Using required amount of batter according to desired characteristics of finished products
- Weighing or measuring and sifting dry ingredients
- Whisking, folding, piping and spreading.
6. Within your workplace, present desserts, accompaniments and garnishes attractively and decoratively.
7. Within your workplace, prepare the desserts listed in question 1 ensuring:
- That they are consistent in quality, size, shape and appearance
- It is done so within commercial time constraints
- They reflect required quantities to be produced
- You follow procedures for portion control and food safety practices when handling and storing desserts
- You respond to special customer requests and dietary requirements.
