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 outcome | S | NS | DNS | Resubmission | Y | N |
Feedback
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.
| Dessert | Description |
| Bavarois | |
| Crème brulee | |
| Crème caramel | |
| Crêpes | |
| Custards and creams |
| Dessert | Description |
| Fat bloom | |
| Fritters | |
| Meringues | |
| Mousse | |
| Panna cotta | |
| Parfait |
| Dessert | Description |
| Pies | |
| Prepared fruit | |
| Puddings | |
| Sabayon | |
| Soufflé | |
| Sugar bloom |
| Dessert | Description |
| Tarts | |
| % Cocoa |
- Describe the relevant cooking methods.
| Method | Description |
| Baking | |
| Chilling | |
| Freezing |
| Method | Description |
| 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 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.
| Process | Description |
| Adding fats and liquids to dry ingredients | |
| Selecting and preparing appropriate dessert moulds | |
| Stabilising |
| Process | Description |
| Stirring 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 | No | |||
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| Question 2 | ||||
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| Question 13 | ||||
| Question 14 | ||||
| Task outcome: | Satisfactory | Not satisfactory | ||
| Assessor signature: | ||||
| Assessor name: | ||||
| Date: | ||||
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