SITHPAT016 Produce desserts:
SITHPAT016 Produce desserts
SITHPAT016
produce desserts
Assessment Task Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name Student ID number Student signature Date
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name Assessor signature Date Assessment outcomeSNSDNSResubmissionYN
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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 correctly.
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:
review 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 correctly
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 completedthe maximum time allowed for completing this assessment taskwhether 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 brief description for each of the following.
DessertDescriptionBavarois Crème brulee Crème caramel Crêpes Custards and creams
DessertDescriptionFat bloom Fritters Meringues Mousse Panna cotta Parfait
DessertDescriptionPies Prepared fruit Puddings Sabayon Soufflé Sugar bloom
DessertDescriptionTarts % Cocoa
Describe the relevant cooking methods.
MethodDescriptionBaking Chilling Freezing
MethodDescriptionFlambé 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 flour Yeast-free flour 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 sugar
Sugar free Type one and two diabetic Vegan
Describe the following processes for preparing desserts.
ProcessDescriptionAdding fats and liquids to dry ingredients Selecting and preparing appropriate dessert moulds Stabilising
ProcessDescriptionStirring 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.
How can you ensure that you cook desserts for the correct 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 NoQuestion 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:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date:
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