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    Produce Desserts: Question Text

    Uploaded by

    harlene
    The document provides information about making desserts including recipes, ingredients, equipment, preparation techniques, and characteristics of different desserts. It includes questions about calculating ingredient amounts, assessing ingredient quality, alternative ingredients, equipment selection, safe food handling practices, mise en place tasks, and characteristics of contemporary and classical desserts.

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    © All Rights Reserved
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    Produce Desserts: Question Text

    Uploaded by

    harlene
    715 views5 pages
    The document provides information about making desserts including recipes, ingredients, equipment, preparation techniques, and characteristics of different desserts. It includes questions about calculating ingredient amounts, assessing ingredient quality, alternative ingredients, equipment selection, safe food handling practices, mise en place tasks, and characteristics of contemporary and classical desserts.

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    desserts

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    The document provides information about making desserts including recipes, ingredients, equipment, preparation techniques, and characteristics of different desserts. It includes questions about calculating ingredient amounts, assessing ingredient quality, alternative ingredients, equipment selection, safe food handling practices, mise en place tasks, and characteristics of contemporary and classical desserts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    715 views5 pages

    Produce Desserts: Question Text

    Uploaded by

    harlene
    The document provides information about making desserts including recipes, ingredients, equipment, preparation techniques, and characteristics of different desserts. It includes questions about calculating ingredient amounts, assessing ingredient quality, alternative ingredients, equipment selection, safe food handling practices, mise en place tasks, and characteristics of contemporary and classical desserts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5
    At a glance
    Powered by AI
    Some key takeaways from the document include ingredients and quantities needed for scaled recipes, factors to consider when assessing ingredient quality, alternative sweeteners that can be used in desserts, and gluten-free flour options.

    Milk - 4 L, Eggs - 32, Caster sugar - 480 g

    Use-by and best-by dates, impurities, torn or broken packaging, mold, excessive moisture, unusual clumping

    Produce desserts

    Question 1
    Question text

    You’re making 40 servings of baked egg custard. The following recipe yields five
    portions. Calculate how much of each ingredient you need to make 40 servings.
    Rewrite the list of ingredients and new quantities.
    Milk                          500 ml
    Eggs                         4
    Caster sugar            60 g

    Milk- 4 L
     
    Eggs- 32
     
    Caster sugar - 480 g

    Question 2
    Question text

    List four things you should look for when assessing the quality of your ingredients.

    1. use-by and best-by dates


    2. impurities of ingredients
    3. torn or broken packaging
    4. mold, excessive moisture, unusual clumping of dry ingredients

    Question 3
    Question text

    List three types of sweeteners you can use as an alternative to sugar when making
    desserts.

    1. Honey
    2. Molasses
    3. Treacle

    Question 4
    Question text

    List three gluten-free flours you can use when making desserts for customers on a
    gluten-free or low-gluten diet.

    1. Soy flour
    2. Tapioca flour
    3. White rice flour

    Automatic correction based on previous attempts

    Question 5
    Question text

    Select the correct type and size of mould, ring or tin for the following desserts.

    Bavarois-based dessert – flat-based (charlotte russe) mould

    Muffins – pressed trays (muffin tins)

    Individual serves of tiramisu – individual rings


    Baked egg custard – ramekin

    Flan base – flan rings

    Question 6
    Question text

    List three things you should check for while assembling and disassembling equipment
    to ensure it’s safe to use.

    1. Check for cracks


    2. Check for frayed cords
    3. Check for incorrectly fitted components
    Question 7
    Question text

    Identify four safe operational practices to follow when assembling and disassembling a
    food processor or other electrical equipment.

    1. Assemble correctly according to manufacturer's instructions or


    product manuals.
    2. Ask an experienced person's help to demonstrate how to
    operate it.
    3. Turn it off and unplug before disassembling and cleaning.
    4. Always put safeguards in place.

    Question 8
    Question text

    Explain five techniques you can employ to safely handle and use hot trays and pots.

    1. Use pot holders/mitts/gloves or dry towels/cloths.


    2. Don't use wet cloths/towels to handle hot trays and pots.
    3. Use tongs or spatulas to remove hot baked goods from trays.
    4. Use ladle to remove sauces from pots.
    5. Handles of pans must face inwards.

    Question 9
    Question text

    How would you weigh and measure the following ingredients?


    - 250 g flour
    - 1 tbsp jam
    - 250 ml water
    - 6 strawberries

    Flour – weighing scale


    Jam – measuring spoon
    Water – measuring jug
    Question 10
    Question text

    List five examples of mise en place tasks that relate to making desserts.

    1. Peel and/or slice fruits


    2. Weigh ingredients
    3. Knead, roll, shape, and cut dough
    4. Grate and melt chocolate
    5. Whisk or whip eggs or cream

    Question 11
    Question text

    List four pieces of information you might find on stock date codes and rotation labels.

    1. Storage date
    2. Storage conditions
    3. Weight
    4. Food type

    Question 12
    Question text

    List six base ingredients commonly used to produce desserts.

    1. Flour
    2. Sugar
    3. Beverage
    4. Dairy
    5. Chocolate
    6. Other sweeteners
    7. Eggs
    8. Fats and oils

    Question 13
    Question text

    What preparation or cookery method would you use to make the following desserts?
    - Pineapple fritter
    - Crème brûlée
    - Fruit pudding

    Pineapple fritter – deep frying

    Crème brûlée – baking

    Fruit pudding – steaming, poaching, boiling, or baking in water bath

    Question 14
    Question text

    Describe the characteristics of the following contemporary and classical desserts.

    Flan/tart- These are large open pies with a pastry base and fluted pastry border. The
    pastry can be blind baked and filled with cold ingredients to make fruit flan.
    Alternatively, the pastry can be baked already filled to create a chocolate, hazelnut, or
    custard tart.
     Bombes- Bombes are different flavoured ice creams and sorbets or a mixture of the
    two, that have been frozen in two or more layers in a multi-serve bomb-shaped mould.
    Examples of ice bombes are the Italian cassata (layers of ice cream, whipped cream,
    glazed fruit, almonds, and liqueurs) or the French bombe Alaska (layers of sponge,
    fruit, ice cream and liqueur which are coated in glazed meringue).
     Bavarois- You make bavarois from flavoured custard (crème anglaise) and whipped
    cream. Set it in a mould with gelatine. Then turn it out and serve it cold.
    Crème caramel- Bake a milk, cream, and egg mixture until the egg coagulates and
    sets.

    Question 15
    Question text

    A soufflé should be light and spongy. How do you aerate the mixture to achieve these
    desired characteristics?

    You need to fold stiffly beaten egg whites into the soufflé mixture just prior to baking.

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