SITHPAT006 Produce Desserts Assessment :
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Assessment cover sheet
|Student Must Fill this Section|
|Unit Code / Title||SITHPAT006 Produce desserts|
|Qualification Code / Title:||SIT40516 Certificate IV in Commercial Cookery|
|Due Date :|
|Student Name:||Alosha Tiwari|
|Student ID:||S210227||Term:||Year: 2023|
|Privacy Release Clause:||“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.|
|Authenticity Declaration:||“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.|
|Student Signature: Alosha Tiwari||Date: 15/5/2023|
|Assessor Name: Sijan Pandey|
|Attempt and Tasks||Satisfactory||Not Yet Satisfactory||Date||Assessor Signature|
Assessor Feedback to Students
|Assessment Outcome:||Competent||Not yet Competent|
|Assessor Name:||Sijan Pandey|
|Information for Student:|
|This SITHPAT006 Produce desserts Assessment is to be completed according to the instructions given below in this document.Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.If you are not sure about any aspect of this assessment, please ask for clarification from your assessor of SITHPAT006 Produce desserts Assessment .Please refer to the College re-submission and re-sit policy for more information. If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately.This is Individual Assessments. Once you have completed the assessment, please upload the softcopy of the Assessment into TKL Moodle. TKL uses Turnitin – Plagiarism detection software which is embedded with TKL Moodle. Any Plagiarism will result in a mark of not yet competent.|
|Re-assessment of Result & Academic Appeal procedures:|
|If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.|
Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
|Plagiarism: Plagiarism means to take and use another person’s ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which includes: Paraphrasing and presenting work or ideas without a referenceCopying work either in whole or in partPresenting designs, codes or images as your own workUsing phrases and passages verbatim without quotation marks or referencing the author or web pageReproducing lecture notes without proper acknowledgement. Collusion: Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when you work without the authorisation of the teaching staff to: Work with one or more people to prepare and produce workAllow others to copy your work or share your answer to an assessment taskAllow someone else to write or edit your work (without rto approval)Write or edit work for another studentOffer to complete work or seek payment for completing academic work for other students. Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary|
You are required to complete and pass every task in the assessment in order to be deemed competent.
|Task||Due Date||Student Signature||Trainer Signature||Comments|
|Task 1-2||Week 1|
Welcome to the Student SITHPAT006 Produce desserts Assessment Tasks for SITHPAT006 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.
SITHPAT006 Produce desserts describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
For you to be assessed as competent, you must successfully complete two SITHPAT006 Produce desserts Assessment tasks:
Please read through all of the SITHPAT006 Produce desserts Assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
|Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: (Assessment Task 2) (Assessment Task 2)|
Once you have read through the SITHPAT006 Produce desserts Assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student SITHPAT006 Produce desserts Assessment in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
SITHPAT006 Produce desserts Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit after reading from the SITHPAT006 Produce desserts Assessment. 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 SITHPAT006 Produce desserts 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.
|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 SITHPAT006 Produce desserts 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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.|
- Provide a brief description for each of the following after reading from the SITHPAT006 Produce desserts Assessment.
|bavarois||a refreshing dessert composed of creamy custard that has been flavor-fixed with gelatin.|
|crème brulee||a creamy or custard dessert with caramelized sugar on top.|
|crème caramel||a baked custard with caramel sauce flavoring.|
|crêpes||If served with a sweet sauce or garnish, a French pancake is made using a thin batter made of flour, eggs, melted butter, salt, milk, and sugar. There are many different sweet and savory fillings that may be used with crepes.|
|custards and creams||Custard is a thick, creamy dish made by cooking a mixture of eggs, milk, or cream. The milky substance that is yellow and includes between 18 and 40% butterfat is called cream.|
|flans||an open pie filled with various sweet or savory ingredients.|
|fritters||a little mound of fried or sautéed batter, sometimes with fruit or meat.|
|ice-cream||A sweetened frozen dish, ice cream is often eaten as a snack or dessert. Dairy products like milk and cream are often used in its production.|
|meringues||a baked topping for desserts made of sugar and egg whites that have been stiffly beaten.|
|mousse||A pureed mixture of cooked ingredients known as a “mousse” is improved after being bound together with gelatin, velouté sauce, mayonnaise, or aspic jelly.|
|parfait||A flavor-infused custard created with whipped cream and syrup that is frozen without stirring is referred to as PARFAIT.|
|pies||A pie is a baked dish with a filling made of a variety of sweet or savory ingredients.|
|prepared fruit||Fruits that have been cooked using the moist principle are referred to as prepared fruit.|
|puddings||a delicious dish made with ingredients including milk, sugar, flour, and eggs that is either served warm or cold.|
|sabayon||egg yolk, wine, and other seasonings are used to make the sauce.|
|sorbet||A frozen dessert called sorbet is made from water that has been sweetened with sugar and flavorings such fruit juice, fruit purée, wine, liqueur, or honey.|
|soufflé||A baked egg dish that puffs up while baking is known as a souffle. You may prepare a light souffle with goat cheese to present to your brunch visitors.|
|tarts||A tart is a little pastry container that contains food, often something sweet.|
- Describe the relevant cooking methods.
|Adding fats and liquids to dry ingredients||It is guaranteed that the flour particles be suitably coated with fat when fats are added to dry materials. As a result, less gluten is produced. The mixture is well mixed by adding a modest bit of liquid while incorporating the fats into the dry ingredients. Additionally, it gives the batter structure. It is known as blending.|
|Baking||Similar to roasting, baking is a kind of dry heat cooking that takes place inside of a closed space, such an oven, as opposed to over an open flame.|
|Chilling||A straightforward, controlled method of improved food preparation called chilling is intended to boost foodservice flexibility. The process requires thoroughly boiling the food, quickly cooling it, and then quickly storing it at regulated temperatures.|
|Freezing||freezing is a food preservation method that lowers the temperature of food to prevent bacterial growth.|
|Flambé||The French term for “flamed” or “flaming” is “flambé.” The technique is used to provide both an exciting tableside flare and the flavor of caramelization.|
|Poaching||Poaching is a moist heat cooking method that includes submerging food in liquid and slowly heating it.|
|Reducing||You can thicken and improve the flavor of food by simmering or boiling of a liquid combination, as a sauce, wine, soup, or fruit juice.|
|Steaming||Wet heat is required for the cooking technique of steaming. Steam is created when boiling water vaporizes, creating heat. The food is heated and cooked by the steam.|
|Stewing||Food is cut into bits and cooked in the least quantity of liquid possible while stewing, which takes a long time and is best suited for things such Stock, sauce, or water.|
- List 10 ingredients that are commonly used to produce desserts.
· Cream Nuts
· Thickening agents
· Lemon juice
- Explain why each of the following ingredients may need to be used when producing desserts.
|Gluten-free flour||If you can’t or don’t want to consume gluten, you’ll need to use an alternative flour. Each gluten-free flour gives food a unique flavor. Sorghum flour is perfect for desserts since it is inherently sweet. The neutral nature of rice and tapioca flours makes them ideal thickeners for gravies and cream-based soups.|
|Yeast-free flour||Although bread flour may be substituted without making any adjustments to the recipe, all-purpose flour is recommended for this loaf.|
|Non-sugar sweeteners||Natural sweeteners are rich in fiber, have less sugar than refined sugar, and may help you manage your blood sugar levels. It’s also a great way to uncover the true essence of things.|
- Explain the difference between ‘food allergy’ and ‘food intolerance’
When the immune system overreacts to a typically harmless meal, a food allergy develops.Meal intolerance is when the body reacts chemically to ingesting a certain food or drink.
- What are the legal and health consequences of not meeting special customer requests and dietary requirements?
A legal complaint could be made if a customer’s allergies are not taken care of. If the customer discloses his or her allergies to you orally or in writing, you are required by law to take this information into account when making future decisions. As opposed to failing to control allergies, the legal repercussions of failing to manage intolerance and sensitivities are less clear. This is because allergic reactions are physical signs that may be detected by medical professionals.
Additionally, certain allergic reactions have the potential to be fatal. On the other side, a customer might still file a lawsuit and use “emotional agony” as their justification.
- Describe three indicators which you would use to select fresh and quality ingredients.
Sight: Choose the colors that are the most vibrant and alive from the group. There should be no dark spots or mold, and the color should be uniform.
Sniff: Fresh vegetables often has a pleasant scent.
Freshness :The texture and firmness of the vegetables serve as indicators of freshness.
- Describe three mise en place tasks related to cooking desserts.
Before you begin cooking, you should have all of your ingredients prepared and set out. It involves weighing out your flour, breaking your eggs, and setting them out in separate dishes on your countertop before you even begin baking.
- Choose two different desserts and explain how you would garnish, decorate, plate and present them.
On a plate, a piece of cake by itself could seem lonely. A little garnish or sauce may go a long way toward elevating a simple chocolate cake to something really remarkable.
On top of ice cream and chocolate desserts, mint sprigs look fantastic. These are just basic garnishes, but to make a statement, swish some coulis or add a sauce swirl to the dish. Each bite of your dessert is enhanced with a little more flavor thanks to the fruit coulis and chocolate sauce.
- Describe each of the following special dietary requirements and how these impact dessert consumption.
|Fat free||Foods with the “fat-free” label must have a serving size with no more than 0.5 grams of fat. A lack of fatty acids has been linked to a number of health problems, including dry skin, dermatitis, low energy, reduced renal function, delayed wound or infection healing, vision and learning problems, depression, and miscarriage. Additionally, a low-fat diet has been related to a higher risk of suicide.|
|Low carbohydrate||In general, a low-carb diet emphasizes proteins and excludes starchy vegetables. Since ancient times, people have been aware of their cravings for carbohydrates, but the underlying mechanisms have remained a mystery. regarding the role of dietary carbohydrates in the onset of obesity or the reduction of weight.|
|Low fat||The biochemical processes in your body depend on dietary fat in many ways. You can have symptoms including dry rashes, hair loss, a compromised immune system, and vitamin deficiencies if you don’t consume enough fat in your diet. At least 30% of the calories in low-fat meals come from fat. If a food has less than 3 grams of fat per 100 calories, it is regarded as low|
|Low gluten||Natural gluten-free foods include fresh meat, fish, and poultry as well as fruits, vegetables, beans, certain whole grains, dairy products, and oils. Due to the fact that many gluten-free products are low in fiber, high in calories, and heavily processed, they stimulate hunger, result in weight gain, and promote constipation.|
|Gluten free||Any foods containing gluten, a protein found in wheat and many other cereals, must be avoided on a gluten-free diet. Avoiding gluten may enhance your health even if you don’t have celiac disease.|
|Low kilojoule||The Precise Ready-To-Drink Thickened Beverages are a simple way to assist people with dysphagia in controlling their fluid intake. The cups come in a number of flavors, each of which is flavorful and leaves no unpleasant aftertaste. There are around 3,500 calories in a pound. If you eat 500 calories fewer than your body needs to maintain weight, you will lose one pound in a week.|
|Low sugar||When the amount of sugar (glucose) in your blood gets dangerously low, the condition is known as low blood sugar, sometimes referred to as hypoglycaemia or a “hypo.” Most diabetics are affected, particularly those who take insulin. Your central nervous system may experience a multitude of problems as a result of low blood sugar levels. Early signs may include weakness, dizziness, and lightheadedness. Particularly if you have diabetes, a glucose deficiency might result in headaches.|
|Sugar free||Animal studies have convincingly shown that artificial sweeteners cause weight gain, brain tumors, bladder cancer, and a range of other health concerns in addition to their benefits. Rather than sugar that occurs naturally, this term refers to sugar that is added to food to change the flavor.|
|Type one and two diabetic||A type 1 diabetic diet aims to provide sufficient nutrition while also limiting consumption of carbohydrates, proteins, and fats. Consistent energy is provided by protein, which has no impact on blood sugar levels. By maintaining a consistent blood sugar level, it helps with sugar cravings and making you feel full after eating.|
|Vegan||Vegetables and other plant-based items make up the only part of a vegan’s diet. Vegans avoid consuming items made from animals, such as dairy and eggs. A plant-based diet could be very good for the environment and for your health.|
|Student’s name: Alosha Tiwari|
|Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?||Completed successfully?||Comments|
|Assessor name:||Sijan Pandey|
|Assessor signature and Date:|
|Cooking tasks required for this unit This unit of competency requires that you follow standard and special dietary recipes to:|
|Instructions for how you will complete these requirements are included below.|
|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.|
|Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!|
|To ensure that you have everything that you require to produce the desserts, you will need to: A Service planning template has been provided to help you.|
|Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.|
Determine production requirements Confirm food production requirements Analyse the standard and special dietary recipe and associated food preparation list which you will be working from and answer the following questions.
· How many desserts are required? Describe how you will ensure that the correct number of desserts are produced.
One of the most crucial duties is knowing how many servings to plan. There are 8 items in the food total. The standard recipe card is produced, or the number of pieces specified for the number of meals on the card is not verified. This enables us to confirm that the right quantity of food is generated.
Calculate the number of portions that you need (show your workings).
You may maintain a healthy weight, prepare meals at home or for special events, and determine the serving portions of a meal or the portion size of a particular item. In antique or homemade meals, portion sizes or amounts that may retain a lower weight are not shown. Partially modified items are not allowed. Look for the serving size of a food item or an equivalent item online or in a diet book. The weight of the food item lowers the number of servings per item. The total number of people who have received a meal is shown here. One person should determine the part’s size. The size of the part is remarkable. Divide the chunk into eight equal pieces.
Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template.
Many different kinds of components are used to prepare the dessert. The right quantity of ingredients enhances the flavor and enjoyment of the cuisine. Testing the component number requires estimation of the item’s quantity. The ingredients that go into baking brownies are listed below.
Flour= 3 cup
Dark chocolate= 250gr
Brown sugar= 1 cup
Vanilla extract= 1 teaspoon
Cocoa powder= 2 tablespoon
|Ingredient||Qty||Qty/serves||Qty x serves required|
|Dark chocolate||250 gr||250/8=31.25gr||31.25gr|
|Brown sugar||1 cup||1/8=0.125||0.125|
|Vanilla||1 teaspoon||1/8=0.125 teaspoon||0.125 teaspoons|
|Cocoa powder||2 tablespoons||2/8=0.250 tablespoons||0.250 tablespoons|
Select the cookery method that you will use. Explain your decision
Brownies are prepared by baking. Utilizing the components listed above, prepare a brownie batter. Once the batter is done, spray the pan and place baking paper on it to prevent the brownies from sticking after baking. Prepare for cooking by dividing the mixture onto trays.
Select the cooking times and temperatures that you will use. Explain your decision.
Brownies should be baked for 35 to 40 minutes at a temperature of 180 to 200 degrees Celsius (depending on the thickness of the baking sheet). The oven must be preheated before baking brownies.
Select the accompaniments which you will add to your dessert. Explain your decision – how do the accompaniments complement your dish?
The main ingredient of a dietary supplement is one of the ingredients. Ice cream, chocolate ganash, fruit, chocolate chips, and specialties are typical accompaniments. Before spreading ice cream over warm brownies, I made a chocolate ganache and chopped up some berries. The brownies’ flavor and attractiveness will be improved by the berries and ice cream. These are the accompaniments of the desert.
Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
Monitoring stock levels is required prior to the start of food processing. By reading the brief recipe card, we can first decide which elements are crucial. Based on the recipe, I’ll construct a list of the ingredients I’ll need and go to the store to get them.
Throughout the process of choosing ingredients, it’s essential to maintain control over the supply’s quality and freshness. I check the bag, expiry date, and food packaging on the dry items. The fruits’ color and tanginess are entirely under my control.
List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?
The tools required for food processing must be constructed before cooking. The brownies are prepared with a scale for measurement, knives, a saucepan, a plastic spatula, bowls, a whisk, and other equipment. This system has to be cleaned before use. It is necessary to monitor the equipment to ensure its security, maintenance, and readiness for use. Verify that the appropriate washing has been done.
|Student’s name: Alosha Tiwari|
|Did the student:||Completed successfully?||Comments|
|Follow standard and special recipes to prepare at least 10 of the following common desserts:|
|Produce at least two desserts (from the 10 chosen above) that meet the following special dietary requirements:|
|Produce and use each of the following sauces (hot and cold) at least once when preparing the 10 desserts:|
|Use each of the following garnishes and decorations at least once to complement the 10 desserts:|
|Produce the 10 desserts using each of the following cookery methods at least once:|
|Respond to special customer requests and dietary requirements?|
|Interpret standard and special dietary recipes and associated food preparation lists to:|
|Select the relevant cookery methods and determine cooking times and temperatures?|
|Identify and select ingredients from stores for each dessert according to standard and special dietary recipe, quality, freshness and stock rotation requirements?|
|Select size and type of equipment required?|
|Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?|
|Ensure cleanliness of equipment before use?|
|Sort and assemble ingredients according to food production sequencing?|
|Weigh and measure wet and dry ingredients accurately?|
|Follow portion control procedures to maximise yield and profitability of production?|
|Minimise waste to maximise profitability?|
|Follow standard and special dietary recipes to select and use relevant cookery methods for desserts?|
|Produce sauces to desired consistency and flavour, including use of thickening agents for sweet sauces?|
|Select and use sauces, garnishes and accompaniments for each dessert?|
|Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items?|
|Complete all stages of preparation and cooking in a way which ensured organisational standards are met?|
|Plate desserts, accompaniments and garnishes attractively, demonstrating an artistic flair appropriate for the item and occasion?|
|Plate and decorate desserts in terms of practicality and customer consumption|
|Evaluate the quality of desserts and make adjustments as necessary?|
|Present desserts attractively on appropriate service-ware?|
|Visually evaluate dishes and adjust presentation?|
|Store dishes safely and in appropriate environmental conditions?|
|Maintain a clean and tidy work area?|
|Dispose of or store surplus and re-usable by-products?|
|Work safely and hygienically?|
|Prepare dishes within commercial time constraints?|
|Produce required quantities?|
|Manage own speed, timing, sequencing and productivity to ensure efficiency?|
|Assessor signature and Date:|
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