Student and Trainer Details

SITHPAT006 - Produce desserts
(Student Assessment Pack)
1. Student and trainer details

Student details
Full name:
Student ID:
Contact number:
Email address:
Trainer details
Full name:
2. Qualification and unit of competency

Qualification/Course/Program Details
Code:
Name:
Unit of competency
Code: SITHPAT006
Name: Produce desserts
3. Assessment Submission Method

☐ By hand to trainer/assessor ☐ By email to trainer/assessor
☐ Online submission via Learning Management System (LMS)
☐ Any other method _________________________________________________
(Please mention here)
4. Student declaration
• I certify that the work submitted for this assessment pack is my own. I have clearly referenced
any sources used in my submission. I understand that a false declaration is a form of
malpractice;
• I have kept a copy of this assessment pack and all relevant notes, attachments, and reference
material that I used in the production of the assessment pack;
• For the purposes of assessment, I give the trainer/assessor of this assessment the permission
to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this
assessment to a checking service (which may retain a copy of the assessment on its
database for future plagiarism checking).
Student signature: ________________________________
Date: ____/_____/______________
TOID 41406 CRICOS Code 03762M Authorized by N. Taluja Review Date: July 2022
Unit Code: SITHPAT006 Page 1 of 102 Version 1.1
5. Assessment Plan
The student must be assessed as satisfactory in each of the following assessment methods in order to
demonstrate competence in a variety of ways.
Evidence number/ Assessment method/ Type of evidence/ Sufficient evidence
Task number Task name recorded/Outcome
Assessment task 1 Knowledge Test (KT) S / NS (First Attempt)
S / NS (Second Attempt)
Assessment task 2 Project (PT) S / NS (First Attempt)
Assessment task 3 Skills Test (ST) S / NS (First Attempt)
Outcome C ☐ NYC ☐ Date assessed: Trainer signature:
6. Completion of the Assessment Plan
Your trainer is required to fill out the Assessment Plan Outcome records above, when:
• You have completed and submitted all the requirements for the assessment tasks for this
cluster or unit of competency.
• Your work has been reviewed and assessed by your trainer/assessor.
• You have been assessed as either satisfactory or unsatisfactory for each assessment task
within the unit of competency.
• You have been provided with relevant and detailed feedback.
Every assessment has a “Feedback to Student” section used to record the following information. Your
trainer/assessor must also ensure that all sections are filled in appropriately, such as:
• Result of Assessment (satisfactory or unsatisfactory)

• Student name, signature and date
• Assessor name, signature and date
• Relevant and detailed feedback
7. Unit Requirements
You, the student, must read and understand all of the information in the Unit Requirements before
completing the Student Pack. If you have any questions regarding the information, see your
trainer/assessor for further information and clarification.
Pre-Assessment Checklist: Task 1- Knowledge Test
The purpose of this checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the assessment task
before undertaking it.
Section 1: Information for Students
☒ Make sure you have completed the necessary prior learning before attempting this
assessment.
☒ Make sure your trainer/assessor clearly explained the assessment process and tasks to
be completed.
☒ Make sure you understand what evidence is required to be collected and how.
☒ Make sure you know your rights and the Complaints and Appeal process.
☒ Make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A
and negotiate these with your trainer/assessor).
☒ Make sure that you have access to a computer and the internet (if you prefer to type the
answers).
☒ Make sure that you have all the required resources needed to complete this assessment
task.
☒ The due date of this assessment task is in accordance with your timetable.
☒ In exceptional (compelling and compassionate) circumstances, an extension to submit an
assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an extension
to submit your assessment work.
☒ The request for an extension to submit your assessment work must be made before the
due date.
Section 2: Reasonable adjustments
I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as
provided in Appendix A and attached relevant evidence as required and select the correct
checkbox.
☐ I do require reasonable adjustment
☒ I do not require reasonable adjustment
Declaration (Student to complete)
☒ I confirm that the purpose and procedure of this assessment task has been clearly
explained to me.
☒ I confirm that I have been consulted about any special needs I might have in relation to
the assessment process.
☒ I confirm that the criteria used for this assessment has been discussed with me, as have
the consequences and possible outcomes of this assessment.
☒ I confirm I have accessed and understand the assessment information as provided in the
Training Organisation’s Student Handbook.
☒ I confirm I have been given fair notice of the date, time, venue and/or other
arrangements for this assessment.
☒ I confirm that I am ready for assessment.
Student Name: ______________________________________
Student Signature: ___________________________________
Assessment method based instructions and guidelines:

Task 1 - Knowledge Test
Assessment type
● Written Questions
Instructions provided to the student:
Assessment task description:
● This is the first (1) assessment task you must successfully complete to be deemed
competent in this unit of competency.
● The Knowledge Test is comprised of twenty-nine (29) written questions
● You must respond to all questions and submit them to your Trainer/Assessor.
● You must answer all questions to the required level, e.g. provide an answer within the
required word limit, to be deemed satisfactory in this task
● You will receive your feedback within two (2) weeks, and you will be notified by your
Trainer/Assessor when your results are available.
Applicable conditions:
● All knowledge tests are untimed and are conducted as open book assessment (this means
you can refer to your textbook during the test).
● You must read and respond to all questions.
● You may handwrite/use computer to answer the questions.
● You must complete the task independently.
● No marks or grades are allocated for this assessment task. The outcome of the task will be
Satisfactory or Not Satisfactory.
● As you complete this assessment task you are predominately demonstrating your written
skills and knowledge to your trainer/assessor.
Resubmissions and reattempts:
● Where a student’s answers are deemed not satisfactory after the first attempt, a
resubmission attempt will be allowed.
● The student may speak to their trainer/assessor if they have any difficulty in
completing this task and require reasonable adjustments.
● For more information, please refer to the Training Organisation’s Student
Handbook
Location:
● This assessment task may be completed in:
☐ a classroom
☐ learning management system (i.e. Moodle),
☐ workplace,
☐ or an independent learning environment.
● Your trainer/assessor will provide you with further information regarding the
location for completing this assessment task.
Instructions for answering written questions:
● Complete a written assessment consisting of a series of questions.
● You will be required to answer all the questions correctly.
● Do not start answering questions without understanding what is required. Read the
questions carefully and critically analyse them for a few seconds, this will help you to
identify what information is needed in the answer.
● Your answers must demonstrate an understanding and application of the relevant concepts
and critical thinking.
● Be concise, to the point and write answers within the word-limit given to each question. Do
not provide irrelevant information. Remember, quantity is not quality.
● You must write your responses in your own words.
● Use non-discriminatory language. The language used should not devalue, demean, or
exclude individuals or groups based on attributes such as gender, disability, culture, race,
religion, sexual preference or age. Gender inclusive language should be used.
● When you quote, paraphrase, summarise or copy information from other sources to write
your answers or research your work, always acknowledge the source.
Purpose of the assessment
This assessment task is designed to evaluate student’s knowledge essential to produce
hot, cold and frozen desserts following standard and special dietary recipes in a range of
contexts and industry settings & Knowledge regarding to the following:
● Knowledge to identify and confirm food production requirements from food preparation list
and standard recipes.
● Knowledge to calculate the appropriate amounts of ingredients according to recipe.
● Knowledge to identify and select ingredients from stores according to recipe, quality,
freshness and stock rotation requirements.
● Knowledge to select and use different types and sizes of equipment suitable to
requirements.
● Knowledge to use cookery methods for desserts and sauces to achieve desired product
characteristics.
● Knowledge to use appropriate environmental condition to retain freshness and
characteristics of desserts and sauces.
● Knowledge to evaluate quality of ingredients and finished desserts and make adjustments to
ensure a quality product.
● Reading skills to locate information in food preparation lists and standard recipes to
determine food preparation requirement.
● Knowledge to adjust taste, texture and appearance of food products according to identified
deficiencies.
● Technology skills to use food preparation and cooking equipment.
● Knowledge to store desserts and reusable by-products according to environmental
conditions.
● Ability/skill to clean work are and maintain safety at workplace by disposing waste products
according to environmental considerations.
Task instructions
● This is an individual assessment.
● The purpose of this assessment task is to assess the students’ knowledge essential to
produce hot, cold and frozen desserts following standard and special dietary recipes in a
range of contexts and industry settings.
● To make full and satisfactory responses you should consult a range of learning resources,
other information such as handouts and textbooks, learners’ resources and slides.
● All questions must be answered in order to gain competency for this assessment.
Assesment Task 1: Knowledge Test
Provide your responses in the boxes below each question.
List en (10) commodities that are required according to recipe Satisfactory

preparation lists for desserts? response
Yes ☐ No ☐
Q1: List down any ten (10) commodities that are required according to recipe preparation
lists for desserts?
1. Sauce
2. Milk
3. Sugar
4. Natural flavour
5. Fruit juices
6. Salt
7. Pieces of fruits
8. Butter
9. Milk cream
10. Eggs
Q2: List any ten (10) common desserts which are prepared using standard Satisfactory
recipes. response
Yes ☐ No ☐
 Anzac Biscuits.
 Caramel Slice.
 Chocolate Crackle.
 Fairy Bread.
 Golden Gaytime.
 Iced VoVo.
 Lamington.
 Pavlova.
 Tim Tam
 Gulab Jamun (Black plum)
Q3: Write down the meaning of the following preparation methods used to Satisfactory
prepare hot and cold desserts and sauces. Write your answer in one (1) response
sentence for each method.
Yes ☐ No ☐
Preparation methods Description/definition of method
Creaming It is the blending of ingredients with a softened form of a

solid fat
Baking Baking is a method of preparing food that uses dry heat,

typically in an oven, but can also be done in hot ashes, or
on hot stones.
Chilling The food that is thoroughly cooled in a refrigerator
compartment, but is not frozen.
Flambé It is a cooking procedure in which alcohol is added to a hot

pan to create a burst of flames.
Freezing The method of preserving food by lowering the temperature

to inhibit microorganism growth.
Poaching Poaching is a moist heat method of cooking by submerging

food in some kind of liquid and heating at a low
temperature.
Reducing The reduction is the process of thickening and intensifying
the flavor of a liquid mixture.
Steaming Steaming is a method of cooking using steam. This is often

done with a food steamer
Stewing Stewing is a long, slow cooking method where food is cut

into pieces and cooked in the minimum amount of liquid.
Stirring and aerating Stirring simply means to mix ingredients together. Aeration
is the process of adding very tiny pockets of air to
something.
Selecting and preparing It is selecting and preparing appropriate cake tins and
moulds moulds.
Whisking, folding, piping Whisking is to beat or stir a substance, especially cream or

and spreading eggs.
Folding is combining light and heavy ingredients or
mixtures in baking.
Piping is to squeeze a pastry bag for the purpose of
decorating or creating special shapes.
Spreading is foods that are applied, generally with a knife,
onto bread, crackers and similar foods.
Q4: Discuss the terms food allergy and food intolerance in 50-100 words. Satisfactory
response
Yes ☐ No ☐
A food allergy occurs when the immune system reacts to a harmless food.
Food intolerance occurs when the body has a chemical reaction to eating a particular food or
drink.
Q5: List ten (10) special dietary requirements to consider while producing Satisfactory
desserts and list three (3) key health and two (2) legal consequences of response
not addressing the special dietary requirements of customers.
Yes ☐ No ☐
Ten special dietary requirements to consider while producing desserts

1. Fat free.
2. Low carbohydrate.
3. Low fat.
4. Low gluten.
5. Gluten free.
6. Low kilojoule.
7. Low sugar.
8. Sugar free.
9. Cream
10. Low fat
Three (3) health consequences if not addressing the special dietary requirements of
customers.
1.Food poisoning.
2.Can cause allergy.
3.And stomach spasmodic pain and chances of hospitalization.
Two (2) legal consequences of not addressing the special dietary requirements of customers.
Civil Lawsuit
Monetary penalty
Q6: Write down the appearance, colour, flavour, texture/ moisture content, Satisfactory
freshness and quality indicators in one (1) sentence for the below given response
five (5) ingredients for producing desserts.
Yes ☐ No ☐
Product Appearance, Freshness and Description of flavour and

colour and/or quality indicators texture/moisture content
shape
Bread and Rectangular knife inserted slightly mushy and semi-solid

Butter Pudding shape , Little near the center
with Crème dark brown of the pudding
Anglaise comes out clean.
Creme caramel Round Top syrupy and Soft -solid , puffy
Caramel colour toasty-smelling
base yellowish
Pistachio nut Creamy white savory nuttiness, Sweet creamy , Savory

and caramel ice colour , Scoop sweet and
cream shaped creamy not much
hard
Macaroons Medium round, Smooth ,firm ,lig slight crunch with an overall
Cream colour ht, and non- chewy
sticky
Chocolate Bowl shape, Light and airy Light and airy Sweet or
mousse Dark brown savory
chocolate
colour
Q7: Write down the temperatures and timing for producing the desserts Satisfactory
below. response
Yes ☐ No ☐
Dessert Temperature Time

Vanilla Crème Brulée 170-175°F (77- Approx. 2 to 3 hours
79°C)
Creme Caramel 180 °C (350 °F). Approx. 1 to 1.30 hours
Q8: List any ten (10) different equipment used to prepare desserts. Satisfactory
response
Yes ☐ No ☐
Measuring Cups (Liquid and Dry) and Spoons.

Wooden Spoon(s).
Rubber Spatula/Scraper.
Spatula/Metal Turner.
Pastry Brush.
Whisk.
Kitchen Scissors.
Rolling Pin.
Owen.
Mixing Bowl.
Q9: What is the main function and safety features of a robocoup food Satisfactory
processor? Write your answer in one (1) sentence. response
Yes ☐ No ☐
The bowl of the food processor is leak proof. Perfect for chopping and blending alike. Durable
and compact (perfect for those with storage issues) Safety features including one for blade
and other for motor security.
Q10: List any four (4) contents of stock date codes and reasons to use rotation Satisfactory
labels. response
Yes ☐ No ☐
Sell by date
Best before
Use by date
Pack or production date
The reason to use rotation labels to give consumers a guide to that food's shelf-life in terms
of quality. So they know how long a food can be kept before it begins to deteriorate or
becomes unsafe to consume.
Q11: a) What are the factors to be considered to clean and maintain the Satisfactory
equipment? response
b) What is the purpose of dismantling the equipment before cleaning?
Yes ☐ No ☐
Write your answer in 50-100 words.
a) The factors to be considered to clean and maintain the equipment are:

-Before cleaning make sure equipment is unplugged.
-Single use towels can be used.
-Detergents and sanitary agents can be used also time, temperature, mechanical
action, chemical reaction and procedures should be considered before cleaning and
maintaining the equipment.
b)
Equipment may need to be dismantled to gain proper access to the surfaces that
need to be sanitised. It is good practice and also helpful in the long life of the
equipment and improve productivity and keep it in good working conditions also
minimise chances of catching fire it should be insured device must be unplugged
before cleaning.
Q12: Discuss the steps to use equipment safely and hygienically according to Satisfactory
the manufacturer instructions? Write your answer in 50-100 words. response
Yes ☐ No ☐
a) Maintain cookware and other equipment’s like knives twice in a month.

b) Clean all the sinks after washing the dishes
c) All the equipment’s should be washed with detergent and hot water.
d) Wipe all equipment’s with soft and clean cloth.
e) Do not use sharp edge equipment’s on electrical items.
Q13: List five (5) benefits of sorting and assembling ingredients before food Satisfactory
production? response
Yes ☐ No ☐
1) Time saving.
2) Can cook other food at same time.
3) Helps saving cooking gas.
4) Helps ready the order on given time.
5) It makes complicated recipes easier to complete.
Q14: Discuss the methods to measure wet and dry ingredients according to Satisfactory
the recipe of desserts? Write your answer in 50-100 words. response
Yes ☐ No ☐
For dry ingredients use digital scale as it is very accurate and measured by weight
For wet ingredients they are measured by volume in measuring cups.
Q15: Write down seven (7) tips to reduce waste to increase profitability of the Satisfactory
food produced? response
Yes ☐ No ☐
a) Stop over production

b) In appropriate processing
c) Unnecessary inventory
d) Purchase defect less raw material
e) Save and actually eat leftovers.
f) Keep track of what you throw away
g) Safety stacking.
Q16: Discuss the importance and requirements of mise en place to produce Satisfactory
desserts in kitchen. Write your answer in 50-100 words. response
Yes ☐ No ☐
Importance and requirements of mise en place to produce desserts in kitchen is:

 It is helpful in making every move as effective as possible
 It is a coinvent way to prepare food before we start cooking.
 It is beneficial in planning and preparing the food within minutes.
“mise en place” term used to have all the raw material peeled, measured, sliced etc before
we start cooking the recipe.
Q17: Write a definition of the eight (8) culinary terms and food items in the Satisfactory
spreadsheet below. response
Yes ☐ No ☐
Culinary term Definition

Sorbet Made from artificial flavour sugar/sweetened soda.
Souffle The dish made from meg yolks beaten eggs ,sauce flavouring purree
and then puffs when it is prepared (baked )
Anglaise The dish is often flavoured with fresh fruits along with vanilla .
A1 sugar Used with cane sugar medium crystal and minimum content of
moisture
Caster sugar White sugar that is grounded into fine grains
Marzipan Made from sugar or honey etc
Fondant Term used for making cake decorations ,it is a kind of sugar glaze
Macaroon Biscuits made with egg whites
Sabayon It is a sweet sauce made of egg yolks, sugar and wine beaten together
until it gets thick.
Q18: List any three (3) desserts and ingredients suitable for diabetic customer Satisfactory
and special dietary requirements? response
Yes ☐ No ☐
Three (3) desserts and ingredients suitable for diabetic customer and special dietary
requirements are:
1.Sugar free chocolate
2.Banana mouse (sugar free )
3. Sugar free fruits to be used
Q19: Explain the five (5) culinary terms in the table below in one (1) sentence. Satisfactory
response
Yes ☐ No ☐
Culinary term Definition

Diabetic If the body contain level of blood glucose is high
Gluten free Gluten free food is a diet which does not contain gluten(gluten free
wheat) some persons have allergy from gluten
Low fat Saturated fat refers to food which is low in fat
Sugar free Artificial sweetening agents to be used in recipe can say sugar free
Vegan Food and dairy items made from animal meat which cannot be
consumed by a person is vegan
Q20: Write down any five (5) thickening agents? Satisfactory

response
Yes ☐ No ☐
1) Flour used in making sauces

2) Liaison(egg yolks and heavy cream )
3) White Wash(Thickening agent for soups and sauces )
4) Beurre Manie( particles coated in butter )
5) Corn Flour
Q21: List four (4) food quality adjustments to consider while preparing Satisfactory
desserts within scope of responsibility. response
Yes ☐ No ☐
1) Appropriate temperature
2) Appearance of food
3) Texture of food
4) Taste of food
Q22: What are ten (10) considerations that must be considered when Satisfactory
portioning desserts? response
Yes ☐ No ☐
1)Method of composition
2)Dietary requirement
3) Nutrition value
4)Prepare according to the number of clients
5) Appropriate time to serve the dessert
6) Prepare according to age group
7) Preparation method
8)Deep frying like poaching etc
9) Select dessert in according to the tasting plate
10) Appropriate use of raw material to save waste
Q23: List any four (4) accompaniments and their characteristics used to Satisfactory
enhance the taste and texture of desserts? response
Yes ☐ No ☐
1) Meringue (Meringue is a type of dessert with Italian ,Swiss French cuisine made
from whipped egg whites and sugar.
2) Brandy snap( Flour and ginger with lemon zest and juice and the brandy poring it
with butter mixture .
3)Lace (Baked wafer French in origin generally in shape of arced thin crisp sweet or
savory also possible from cheese .
4)Tuillese( a crisp recipe can be one of most versatile of your repertoire shape in
curved roof tile.
Q24: List six (6) types of garnishes and decorations used for desserts. Satisfactory
response
Yes ☐ No ☐
1) Oven roasted bread pieces or can be fried

2) Chopped nuts to add flavor
3) Decorate with herb springs
4) Slices of vegetables carrot slivers of onion fried vegetables
5) Dry fruits can be used for decoration .
6) Artificial flavours and colour.
Q25: Mention any five (5) guidelines for plating desserts. Satisfactory
response
Yes ☐ No ☐
1) Garnish
2) Consistent
3) Temperature
4) Good texture
5) Decorate with colour
Q26: What are five (5) factors that need to be considered when presenting Satisfactory
desserts with sauces and garnishes? response
Yes ☐ No ☐
1) Decorate with dry fruits
2) Colour according to the dish
3) Shape according to the dish
4) Flavour
5) Temperature according to the dish
Q27: Discuss seven (7) tips that must be considered while displaying desserts Satisfactory
with sauces and garnishes? response
Yes ☐ No ☐
1) All ingredients placed properly

2) Texture for your dish
3) Garnishes purposefully
4) Design create with sauces
5) Colour and contrast must be taken into consideration
6) Decorate properly with required dry fruits
7) Use plate which is perfect
Q28: List eight (8) steps to dispose of or store re-usable by products according Satisfactory
to the organisational procedures and environmental considerations to response
ensure food safety?
Yes ☐ No ☐
a) Cooked food must be separate from raw food

b) Avoid refreezing
c) Hot food cannot be refrigerated
d) Use non-toxic storage utensil
e) Freeze below 15 degree Celsius
f) Refrigerator must be at least 5 degree Celsius
g) Smaller portions of warm food and dishes use quickly as possible
h) Avoid wastage of food
Q29: List ten (10) steps to clean the kitchen equipment and premises safely Satisfactory
according to food safety standards? response
Yes ☐ No ☐
1) Paste chart of cleaning process in front of washing area

2) Paper towels should be used to clean shelves
3) Chemicals also can be used to clean the floor
4) Clean microwave after use every time
5) Refrigerator must be clean on daily basis
6) Sprays also used to clean the area
7) Clean the sink with detergent
8) Clean all the utensils like knives properly
9) Update your cleaning process time to time
10) Sanitizer must be used to clean hands.
Assessment Results Sheet: Task 1 – Knowledge Test

Unit Code: SITHPAT006
Unit Name: Produce desserts
Outcome
First attempt:
Outcome (make sure to tick the correct checkbox):
Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ _______(year)
Feedback:
Second attempt:
Outcome (please make sure to tick the correct checkbox):
Feedback:
Student ● I declare that the answers I have provided are my own work. Where I
Declaration have accessed information from other sources, I have provided references
and/or links to my sources.
● I have kept a copy of all relevant notes and reference material that I used
as part of my submission.
● I have provided references for all sources where the information is not my
own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that
the work I submit may be subject to verification to establish that it is my
own.
● I understand that if I disagree with the assessment outcome, I can appeal
the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
● All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor
Name
Trainer/Assessor I hold:
Declaration ☒ Vocational competencies at least to the level being delivered
☒ Current relevant industry skills
☒ Current knowledge and skills in VET, and undertake
☒ Ongoing professional development in VET
I declare that I have conducted an assessment of this student’s
submission. The assessment tasks were deemed current, sufficient,
valid and reliable. I declare that I have conducted a fair, valid,
reliable, and flexible assessment. I have provided feedback to the
student.
Trainer/Assessor
Signature
Date
Office Use Only The outcome of this assessment has been entered into the Student
Management System on _________________ (insert date) by (insert Name)
__________________________________
Pre-Assessment Checklist: Task 2 - Project
Purpose of Checklist
requirements of the assessment task. The student must ensure they are ready for the assessment
task before undertaking it.
☒ Please make sure you have completed the necessary prior learning before attempting
this assessment.
☒ Please make sure your trainer/assessor clearly explained the assessment process and
tasks to be completed.
☒ Please make sure you understand what evidence is required to be collected and how.
☒ Please make sure you know your rights and the Complaints and Appeal process.
☒ Please make sure you discuss any special needs or reasonable adjustments to be
considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix
and negotiate these with your trainer/assessor).
☒ Please make sure that you have access to a computer and the internet (if you prefer to
type the answers).
☒ Please make sure that you have all the required resources needed to complete this
Assessment Task (AT).
☒ Due date of this assessment task is according to your timetable.
☒ In exceptional (compelling and compassionate) circumstances, an extension to submit
an assessment can be granted by the trainer/assessor.
☒ Evidence of the compelling and compassionate circumstances must be provided
together with your request for an extension to submit your assessment work.
☒ Request for an extension to submit your assessment work must be made before the
due date.
I confirm that I have reviewed “Reasonable Adjustments” guidelines and criteria as
provided in the appendix and attached relevant evidence, with the Unit Student Tool
(UST) as required and select the correct checkbox.
I do require reasonable adjustment ☐ I do not require reasonable adjustment ☒
☒ I confirm that the purpose and procedures of this assessment method have been
clearly explained to me.
☒ I confirm that I have been consulted about any special needs I might have in relation
to the assessment process.
☒ I confirm that the criteria used for this assessment have been discussed with me, as
have the consequences and possible outcomes of the assessment.
☒ I confirm I have accessed and understand assessment information as provided in the
RTOs Student Handbook.
☒ I confirm I have been given fair notice of the date, time, venue or other arrangements
for this assessment. I have completed a self-assessment of my performance of this unit
and confirm that I am ready for assessment.
Student Name: _____________________________________
Task 2 - Project (PT)
Assessment type
● Project (PT) - Develop a production plan.
● This is the second (2) assessment task you must successfully complete to be deemed
● This assessment task requires you to complete a project.
● You are required to develop a production plan in this assessment task.
trainer/assessor when your results are available.
● You must attempt all activities of the project for your trainer/assessor to assess your
competence in this assessment task.
● This skill test is untimed and is conducted as an open book assessment (this
means you are able to refer to your textbook or other learner materials during the
test).
● You will be assessed independently on this assessment task.
● No marks or grades are allocated for this assessment task. The outcome of the
task will be Satisfactory or Not Satisfactory.
● As you complete this assessment task, you are predominately demonstrating your
skills, techniques and knowledge to your trainer/assessor.
● Your trainer/assessor may ask you relevant questions during this assessment task
Handbook.
Location:
☐ a classroom
☐ workplace,
● Your Trainer/Assessor will provide you with further information regarding the
This assessment task is designed to evaluate your following skills and abilities:
● Skill to develop a production plan.

● Skill to select ingredients for sauces and desserts.
● Skill to select equipment for desserts and sauces.
● Skill to use prepare a workflow plan that includes the following:
o Production step
o Cooking temperature and timing
o Cooking method
o Hygiene consideration
o Quality checks
Task instructions
recruit, select and induct staff in a range of contexts and industry settings.
● This assessment task requires students to take on the role of/act as Chef.
● The student must carefully analyse the recipes given in the Appendix provided.
● You must use the provided templates while writing your answers.
Task Number: AT2 Task Name: Project (PT)
Project task:
L'Abeille Restaurant:
L'Abeille restaurant is located in West Melbourne. L'Abeille restaurant expects to catch the interest of a
regular loyal customer base with its broad variety of Italian and French cuisines. The company plans to
build a strong market position in the town, due to the partners' industry experience and a mild
competitive climate in the area. L'Abeille restaurant aims to offer its products at a competitive price to
meet the demand of the middle-to higher-income local market area residents and tourists.
The Company
L'Abeille restaurant is incorporated in the state of Victoria. It is equally owned and managed by its two
partners. Mr Jackson has extensive experience in sales, marketing, and management, and was vice
president of marketing with both Café Barista and Burper Foods. Mr John Fields brings experience in
the area of finance and administration, including a stint as chief financial officer with both Kealba
Restaurant.
Products and Services
L'Abeille restaurant offers a broad range of cuisines including food dishes, sauces and desserts
products, all from high-quality ingredients. L'Abeille restaurant caters to all of its customers by
providing products made to suit the customer, down to the smallest detail.
The restaurant provides freshly prepared food dishes and other products at all times during business
operations. Many customers are being served each day in this restaurant, thanks to the helpful
teamwork of staff and other employees of this restaurant.
The Market
L'Abeille restaurant wants to establish a large regular customer base, and will, therefore, concentrate
its business and marketing on residents, which will be the dominant target market. This will establish a
healthy, consistent revenue base to ensure stability of the business. Also, tourist traffic is expected to
comprise approximately 35% of the revenues. High visibility and competitive products and service are
critical to capture this segment of the market. L'Abeille restaurant aims to offer high quality Italian and
French cuisines at a competitive price to meet the demand of the middle- to higher-income local
market area residents and tourists.
Scenario:
The restaurant wants to add some new desserts on their menu. They have provided you with the
following information regarding the new desserts:
● Dessert details: (given in the table provided below).
o List of desserts.
o Sauces to be used for each dessert.
o Garnishes and decorations for each dessert.
● Recipes to prepare desserts and sauces (Appendix B)
Dessert details
Sauces that can be
Desserts used Garnishes and decorations
Fresh fruit, nuts, icing sugar, chocolate
Chocolate souffle Butterscotch sauce sauce
Raspberry coconut mango
sorbet Chocolate sauce Jellies, fresh fruit, sugars
Fresh fruit salad Custard cream Shaved chocolate, nuts, jellies, fruit syrup
Chocolate mousse Raspberry Coulis Fresh fruit, nuts, shaved chocolate
Meringues Zabaglione Fresh fruit, nuts, shaved chocolate, jellies
Ice cream Chocolate sauce Fresh fruit, nuts
Caramel flan Chocolate sauce Fresh fruit, nuts
Crepes Sugar syrup Fruits, sugars, icing sugar, nuts
Creme caramel Fresh fruit, nuts
Chocolate bavarois Fruit syrup Shaved chocolate
Custard tart Raspberry Coulis Fresh fruit, nuts
The restaurant wants you to develop a production plan for these desserts and sauces. The purpose of
preparing the production plan is to ensure that the preparation processes for the recipes are consistent.
Task: Develop a Production Plan

This task requires you to prepare a production plan.
The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery
and cooking methods.
To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists and a workflow
chart, for the given desserts and sauces, before commencing your mise en place and cooking.
You must develop a “Production Plan” using the provided below. If you do not understand any part, ask
your assessor/trainer.
To develop a production plan, you need to complete the following parts:
Part A: Select ingredients
This part requires you to confirm the quantity and serving requirements from the food preparation list
and standard recipes with your trainer/assessor.
Considering the information given in the recipes (Appendix 2), you are then required to calculate
ingredient amounts.
Note: You must adjust the quantity of ingredients considering the number of ‘serves’ you are cooking
and minimise wastage by selecting the right quantity of ingredients.
Part B: Select equipment

Part B requires you to list all the equipment and service ware required to prepare desserts and sauces
listed in the case study.
For each of the sauce and dessert to be prepared, you need to select the type and size of equipment
suitable to requirements.
For each equipment identified, you need to document the safety measures to operate them.
Part C: Workflow Plan

Part C requires you to prepare a workflow plan for the desserts and sauces listed in the case study.
This part requires you demonstrate your planning and organising and problem-solving skills along with
self-management.
When writing a plan for desserts and sauces to be prepared; keep in mind to include the following:
● Production step
● Cooking temperature and timing
● Cooking method
● Hygiene consideration
● Quality checks
Task 1: Develop a Production Plan
Templates for Part A:
Template: Select Ingredients for desserts

Desserts to be prepared
Desserts Number Ingredients required Quantity

of
serves
Chocolate Caster Sugar 4 ½ tbsp.
souffle
Butter 60 g
Plain flour 2 tbsp.
Milk 160 ml (2/3 cup)
Eggs 3
Dark chocolate 210 g
Brown Sugar 2 tbsp.

3
Raspberry Ripe Mango 500 g
coconut mango
sorbet
Fresh Raspberry 125 g
Coconut Milk 236 ml
Cane Sugar 200 g
Lime juice 1 tsp
Sea Salt 1 pinch
4
Fresh fruit 3 Pink grapefruit 1 pcs
salad
Orange 1 pcs
Pomegranate 1 pcs
Banana 1 pcs
White & Black grapes Small bunch
Kiwi, Pear, Apple, Lime 1 pcs
Sugar 100 mg
Chocolate 3 Good quality Dark chocolate 300 g

mousse
Eggs 3 pcs
CSR Caster Sugar ¼ cup (55 g)
Good quality cocoa powder 1 tbsp
Thickened cream 300 ml
Grated chocolate To serve
Unsalted butter 3 tbsp.
Choux pastry Unsalted butter ½ cup (115 g)
Water ½ cup (120 ml)
Whole Milk 120 ml
Salt ¼ tsp
Granulated Sugar 2 tsp
Eggs 4pcs
All purpose flour 125 g ( 1 cup)

3
Meringues 4 Egg whites 4 pcs
Salt 1 pinch
CSR Caster Sugar 1 cup (220 g)
Vanilla essence ½ tsp
Ice cream 6 Eggs 3 pcs
Caster Sugar 100g (1/2 cup)
Plain flour 75g (1/2 cup)
Dark cocoa powder 30g (1/4 cup)
Chocolate ice -cream 1L
Pouring cream 125 ml (1/2 cup)
Dark chocolate, chopped finely 100 g
Caramel flan 5 Sugar 1 ½ cups
Eggs (large) 6 pcs
Sweetened condensed milk 1 can (14-ounce)
Evaporated milk 2 cans (13-ounce)
Vanilla 1 tsp
Crepes 4 All-purpose flour 1 cup
Eggs 2
Milk ½ cup
Water ½ cup
Salt ¼ tsp
Butter 1 tbsp
Creme caramel 4 Caster Sugar 1 ¼ cups
Thickened cream 300 ml
Milk 1 ½ cups
Vanilla extract 1 tsp
Eggs 6
Chocolate 4 Milk 90 ml
bavarois
Double cream 90 ml
Vanilla pod 1
Large egg yolks 3 pcs
Castor Sugar 50 g
Dark chocolate 250 g
Double cream 200 ml
Custard tart 3 Apricot jam 2 tbsp
Vanilla bean 1
Milk 2 ½ cup
Eggs 2
Castor sugar ¼ cup
Ground nutmeg ¼ tbsp
Fresh fruit To serve
Template: Select Ingredients for sauces

Desserts to be prepared
Desserts Number Ingredients required Quantity

of
serves
Butterscotch Unsalted butter 4 tablespoons (1/2
sauce stick)
Dark brown sugar ½ cup
large-flake salt 1 tsp
Heavy cream ½ cup
Vanilla extract 1 tsp

3
Chocolate Thickened cream 185ml (3/4 cup)
sauce
Good-quality dark chocolate, broken into 200 G

squares
Brown sugar 55 g (1/4 cup)
Custard cream 4 Whole milk 2 cups
Granulated sugar ½ cup
Egg yolks 4 pcs
Vanilla stick 1/2
All-purpose flour 2 tbsp
Raspberry 6 Fresh raspberries 500 g

Coulis vanilla sugar (optional)
vanilla sugar 1 tsp
Zabaglione 3 Egg yolks 2 pcs
Caster sugar 1 tbsp
Marsala, madeira or sherry 1 tbsp
Sugar syrup Water 1 cup (250ml)
Caster sugar 1 cup (220g)
5
Fruit syrup 3 Granulated sugar 1 cup
Water 1 cup
Fruits 1 ½ cups
Templates for Part B:
Template (Part B): Select equipment for desserts
Equipment required to prepare desserts
Desserts Equipment required Safety measures
Chocolate souffle Oven Use gloves while using oven.

Saucepan Take care from hot chocolate.
Wooden spoon
Bowl
Electric beater
Baking tray
Saucepan
Spoon
Raspberry coconut Churning bowl Take care when using churning bowl
mango sorbet Blender
Mixing Bowl
Spoon
Hot scoop
Fresh fruit salad Bowl Take care from sharp edges.

Peeler
Saucepan
Large bowl
Martini glasses
Chocolate mousse Heatproof bowl Don't let the bowl touch the water
Pan
Large bowl
Electric beater
Large metal spoon
Serving glasses
Choux pastry Medium saucepan

Wooden spoon
Stand mixer
Large mixing bowl
Baking sheets
Meringues Oven Use gloves for oven

Baking trays
Non-stick baking paper.
Electric mixer
Spoon
Airtight container
Ice cream Oven Care while using oven

Swiss roll pan Wear gloves
Electric beater Don’t wet electric beater socket
Bowl
Baking paper
Foil
Small saucepan
Plate
Caramel flan Pan Use oven properly
Tablespoons
Electric mixer or a whisk
large glass, ceramic, or metal
baking pan
Knife
Crepes Large mixing bowl Take care while handling hot pan
Whisker
Frying pan
Griddle
Creme caramel Oven While using knife use it properly it

Saucepan can cause injury
Ovenproof dishes
Large baking dish
Thin knife
Chocolate bavarois Heavy-bottomed saucepan Slowly heat almost to boiling point -

Spoon but don't boil or scorch the milk.
Thermometer
Bowl
Dariole moulds and spoon
Custard tart Food processor Temperature of oven should reduce
Oven to 180 to 160 degree C
Cake pan
Baking tray
Pastry case
Template (Part B): Select equipment for sauces
Equipment required to prepare sauces
Sauces Equipment required Safety measures
Butterscotch sauce Medium heavy-bottomed The butterscotch thickens

saucepan significantly as it cools, so it's
Rubber spatula important to not over-boil it or you'll
Container end up with chewy butterscotch
caramels rather than a pourable
sauce.
Chocolate sauce Medium saucepan The bowl should fit snugly in the pan
Heatproof bowl with its base reaching halfway into
Wooden spoon the pan. If the base of the bowl
Airtight jar or container touches the water, the chocolate
may overheat and become grainy.
Custard cream Large pot Mixing carefully so that no lumps

Small bowl are formed.
Whisker
Plastic wrap
Raspberry Coulis Blender If you don't have vanilla sugar, use
Sieve caster sugar with a drop of vanilla
Bowl instead.
Zabaglione Double boiler Serve immediately

Metal/heatproof bowl
Beater
Bowl
Whisker
Sugar syrup Small saucepan Take care while boiling handle with
Stirrer care
Refrigerator
Fruit syrup Mesh strainer Fruit should be peeled and washed

Refrigerator and cut into smaller pieces when
Spoon applicable.
Small bowl
Part C: Workflow Plan:

(Note: You are required to identify in your workflow plan; production steps, cooking temperature and
timing, appropriate cooking methods, hygiene requirements, and quality checks to be completed to
demonstrate your planning and organising skills)
Desserts and Production step Cooking Cooking Hygiene Quality

sauces temperature method consideration checks
and timing
Chocolate 1. Preheat oven to 190 degree Baking Don’t bake it The center
souffle 375° F (190° C). C for too long should
2. Melt butter in 40 minutes appear thick
medium and creamy
saucepan over but not
low heat. soupy.
3. Separate eggs.
4. Combine yolk
mixture with
remaining
sauce, blending
thoroughly.
5. Beat egg whites
and cream of
tartar in large
bowl, until stiff
but not dry.
6. Carefully pour
into 4-cup (1 L)
soufflé or
casserole dish.
Raspberry Made with fruit and is 10 to 22 Freezing Don’t contain Refrigerate

coconut almost fat-free, but it degree F dairy correctly
mango sorbet is simply a syrup of 35 min
sugar and water that's
churned in an ice
cream machine. we
could make a sorbet
with nothing but plain
water and sugar.
Fresh fruit Mirepoix Don’t use Airtight
salad Combine pineapple, Room over ripened container in
strawberries, temperature fruits the
blackberries and kiwi 25 mins refrigerator
in a large bowl. Serve
with yogurt dressing, if
desired.
Chocolate Made with whipped 160 degree F Baking All equipment Light and
mousse egg whites, whipped 50 min must be well airy texture
cream, or both, and cleaned and
flavored with one or cross
more of chocolate, contamination
coffee, caramel, from dirty
puréed fruits, or hands or
various herbs and equipment
spices, such as mint or must be
vanilla. avoided as
bacteria
flourish in the
wet
Meringues Make sure that the 225 degree F Baking Don’t bake at Lift it off the
bowl and beater that 1 hr 50 min too low baking
you are using to beat temperature sheet. If it
your meringue is pulls up
completely grease and easily, it is
moisture free. Any ready. If not,
moisture can ruin your continue
meringues. baking,
Crack your eggs in a checking for
separate bowl when doneness
separating the whites. every few
Even a tiny bit of yolk minutes.
can ruin your
meringues, so crack
each egg in a small
bowl before adding it
to the bowl that you
will be mixing the
meringue batter in.
Add the sugar
gradually, one
Tablespoon at a time,
and give it a chance to
dissolve before adding
more.
Ice cream 1. Blend 155 degree F Pasteuriz Do not re- Smooth and
Ingredients. 30 to 40 min e freeze ice- soft.
2. Pasteurize Mix. cream.
3. Homogenize.
4. Age Mix.
5. Add Liquid
Flavors and
Colors.
6. Freeze.
7. Add Fruits, Nuts,
and Bulky
Flavorings.
Caramel flan Pour 1 cup of the 325 degree F Baking Don’t freeze Check with a
sugar in a warm pan 1 hr 50 min knife
over medium heat. inserted just
Constantly stir the off-center
sugar while it heats into one of
until it browns and the servings;
turns into caramel— if the knife
that is, becomes a comes out
dark-brown liquid. clean, the
flan is ready.
Immediately pour
approximately 2 to 3
tablespoons of caramel
in each of 6 individual
custard dishes or
ramekins, tilting them
so the caramel swirls
around on the inside.
Work quickly, as the
caramel will cool and
harden almost as soon
as it hits the dish.
Reheat caramel in the
pan if it thickens too
much to work with.
In an electric mixer or
with a whisk, blend the
eggs together. Add all
three cans of milk ( 1
condensed and 2
evaporated) and mix.
Slowly mix in the
remaining 1/2 cup of
sugar, then the vanilla.
Blend until smooth
after each ingredient is
added.
Pour the custard

mixture into the
caramel-lined dishes,
distributing it equally.
Place the individual

dishes in a large glass,
ceramic, or metal
baking pan. Pour hot
water into the baking
pan around the custard
dishes to a depth of
about 2 inches.
Bake the flan for 45

minutes in the water
bath.
Crepes In a large mixing bowl, 400 degree F Shallow Store properly It should be
whisk together the 35 min frying slightly
flour and the eggs. thinner than
Gradually add in the heavy
milk and water, stirring cream, with
to combine. Add the no lumps.
salt and butter; beat
until smooth.
Heat a lightly oiled

griddle or frying pan
over medium high
heat. Pour or scoop the
batter onto the griddle,
using approximately
1/4 cup for each crepe.
Tilt the pan with a
circular motion so that
the batter coats the
surface evenly.
Cook the crepe for

about 2 minutes, until
the bottom is light
brown. Loosen with a
spatula, turn and cook
the other side. Serve
hot.
Creme Preheat oven to 170 Degree Baking Take care If it comes

caramel 170°C/150°C fan- C from cross out clean or
forced. Combine 3/4 1 hr 5 min contamination with just a
cup sugar and 1 cup little softly-
cold water in a set custard
saucepan over low clinging to it,
heat. Cook, stirring, it's ready
for 5 minutes or until
sugar has dissolved.
Increase heat to high.
Bring to the boil. Boil,
without stirring, for 5
to 7 minutes or until
golden. Remove from
heat. Set aside for 2
minutes to allow
bubbles to subside.
Pour sugar mixture
into six 1 cup-capacity,
ovenproof dishes. Set
aside to set.
Combine cream, milk

and vanilla in a
saucepan over medium
heat. Cook, stirring,
for 6 to 8 minutes or
until small bubbles
form at edge of pan.
Remove from heat.
Whisk eggs and

remaining sugar in a
bowl until pale and
creamy. Slowly add
cream mixture,
whisking constantly.
Strain mixture into a
jug. Divide between
dishes.
Place dishes in a large

baking dish (see tip).
Pour boiling water into
baking dish until
halfway up the sides of
smaller dishes. Bake
for 30 minutes or until
just set. Remove
baking dish from oven.
Remove dishes from
water. Set aside to
cool. Refrigerate
overnight. Run a thin
knife around edge of
each dish. Turn out
onto 1cm-deep plates.
Serve.
Chocolate Combine the milk and 42 Degree C Simmeri Take care Should be
bavarois cream in a heavy- 50 min ng from cross firm
bottomed saucepan baking contamination
over a medium-low
heat. Scrape in the
vanilla seeds, add the
pod and slowly heat
almost to boiling point
- but don't boil or
scorch the milk.
Meanwhile, beat the
egg yolks and sugar in
a large bowl with a
mixer on high speed
until pale and creamy
and sugar has
dissolved.
Remove the vanilla

pod from the hot milk
mixture. Slowly whisk
the milk mixture into
the egg and sugar, a
little at a time. Return
mixture to the
saucepan and cook
over a very low heat to
create a custard. Stir
until custard thickens
and coats the back of a
spoon (about 5
minutes, but don't
scramble the eggs - if
using a thermometer,
cook to 82°C).
Place gelatine in a
bowl of cold water and
soak until soft.
Remove the gelatine,
squeeze it gently and
stir into the warm
custard. Strain the
custard through a fine
sieve into a bowl and
leave to cool.
Melt the shaved

chocolate in a double
boiler over gently
simmering water. Stir
the chocolate into the
custard, cover, and
chill in the fridge.
When the custard
starts to set around
the edges, whip the
cream until thick. Fold
into the bavarois.
Lightly oil four 125ml

dariole moulds and
spoon in the mixture,
tapping the moulds to
avoid air pockets. Chill
in the fridge until
firmly set - about 4
hours.
Custard tart Make a smooth paste 180 Degree Baking Refrigerate Should not
of vanilla custard C well be hard
powder and milk 1 hr 30 min
Boil and simmer the
vanilla custard paste
Pour custard in tart
shells and chill for an
hour, serve chilled
Butterscotch Melt the butter in a 176 Degree Boiling The utensils The
sauce medium heavy- F should not be butterscotch
bottomed saucepan 20 min wet thickens
(not non-stick) over significantly
medium heat. as it cools,
so it's
Add the brown sugar, important to
salt and heavy cream not over-boil
and stir the mixture it or you'll
with a rubber spatula end up with
until it's well blended. chewy
Bring the mixture to a butterscotch
boil, scraping down the caramels
sides occasionally, and rather than a
boil it for 4 to 5 pourable
minutes. sauce.
Remove the mixture

from the heat and stir
in the vanilla extract.
Transfer the
butterscotch sauce to a
container to cool.
Chocolate Quarter fill a medium 176 degree F Baking Serve at room There will be
sauce saucepan with water 15 min temperature enough
and place a large residual heat
heatproof bowl over in the bowl
the top. The bowl for the
should fit snugly in the chocolate to
pan with its base finish
reaching halfway into melting. This
the pan. If the base of also ensures
the bowl touches the the
water, the chocolate chocolate
may overheat and doesn't
become grainy. If the overheat.
bowl does touch the
water, remove the
bowl and tip a little of
the water out. Remove
the bowl and place the
saucepan over high
heat and bring the
water to the boil.
Reduce heat to low so
the water is barely
simmering.
Place the cream,

chocolate and sugar in
the heatproof bowl. It
is important to use
good-quality dark
chocolate as this will
affect the flavour of
the sauce (you can
also use good-quality
cooking chocolate).
Place the bowl over the
pan of simmering
water, and heat,
stirring often with a
metal or wooden
spoon, for 3-4 minutes
or until chocolate
almost melts. If you
are using a wooden
spoon, make sure it's
clean. It is a good idea
to keep separate
wooden spoons for
sweet and savoury
cooking, as the wood
can absorb the
flavours of the food it
comes in contact with.
Custard cream Pour the milk into a 180-185 Boiling If you want to Cool the
large pot, add ½ Degree F conserve the cream and
vanilla bean and lemon 1 hr cream for a use
peel (cleaned of the couple of immediately
white fpart, which has days, once or store in
a bitter taste). Place the cream has the fridge for
the pot over medium been two days
heat and bring milk to transferred to maximum.
a boil. a pan to cool,
cover it with
Pour the egg yolks and plastic wrap
sugar into a small and put the
bowl, whisk until all pan in a blast
the mixture is light in freezer.
color.
Add sifted flour to the

eggs, mixing carefully
so that no lumps are
formed.
When the milk begins

to boil, remove the
vanilla and lemon peel,
and slowly pour a little
hot milk into egg and
flour mixture.
Mix well, then transfer
the mixture into the
pot with boiling milk,
stirring thoroughly.
Bring the cream to a
boil again, cooking it
for another couple of
minutes.
Raspberry Place the Freezing Frozen Keep the It's a sauce,

Coulis raspberries in a 10 min Raspberry so it should
blender and Coulis in the be a liquid.
puree for one fridge for up
minute. to 1 week in a
Pour the mixture sealed jar or
into a fine sieve an air-tight
over a bowl. The container .
raspberry juice
will drip into the
bowl. Only use
the juice and
discard the
seeds left in the
sieve.
When done, add
the vanilla sugar
to the juice. Mix
and serve
chilled.
Vanilla sugar
If you don't
have vanilla
sugar, use
caster sugar
with a drop of
vanilla instead.
Zabaglione In the top of the 165 Degree Whisking Ensure Should be

double boiler or a F Simmeri cleanliness savoury,
metal/heatproof bowl 55 min ng tannic
that can be suspended quality
over simmering water,
beat the egg yolks and
sugar until thick and
foamy. Beat in the
wine.
Set the mixture over

the simmering water.
Make sure the water
doesn't touch the base
of the bowl and whisk
constantly for about 4-
5 minutes.
Continue whisking until

it forms a thick creamy
foam that coats the
back of the spoon. The
eggs need to be
cooked gently so the
mixture stays smooth.
Serve immediately ,
sponge finger biscuits
or broken biscotti
pieces. It can also be
served chilled.over
fresh fruit
Sugar syrup 245 Degree Heating Keep it cold Pliable,

Combine water and F Boiling sticky and
sugar in a small 30 min can be
saucepan Stir over a moulded in
low heat until the your fingers
sugar dissolves. easily
Bring to the boil and

cook for 2 mins.
Remove from heat,
store in refrigerator.
Fruit syrup Bring the sugar, 220 Degree Boiling Store foods Must be
water and fruit F appropriately processed in
to a boil. 22 min both before a boiling-
Turn down the and after water
heat and allow cooking. canner.
the mix to
simmer for 20-
25 minutes or
until the fruit
very soft and
coming apart.
Remove from
heat and pour
the mixture
through a fine
mesh strainer.
Allow to fully
cool.
Store in the
refrigerator.
Performance criteria checklist for unit assessment task 2: Project
Trainer/ Assessor to complete
Assessment activities to ● Prepare a production plan
be completed ● For a full project outline, please refer to the student
assessment instructions
Resources required for ● Unit assessment guide template
the unit assessment task ● Access to live or simulated working environment
Does the candidate meet the following Yes No Trainer/Assessor Comments
criteria
Located information in food preparation
lists and standard recipes to determine
food preparation requirements.
Determined cooking times and
temperatures in line with food safety
practices.
Demonstrated planning and organising
skills to efficiently sequence the stages of
food preparation and production.
Developed production plan incorporated the
details of the recipes provided.
Identified ingredients were in line with the

recipes provided.
Incorporated the details of the serves when

calculating ingredients.
Documented the equipment required to

prepare desserts and sauces.
Documented safety measures to operate

the equipment were in line with the
manufacturer instructions.
Cooking methods documented were as per
the recipe requirements.
Production steps were correctly sequenced.
Documented hygiene practices were

according to safe food handling safety
practices.
a. Assessment Results Sheet: Task 2 – Project

Outcome
First attempt:
Feedback:
Second attempt:
Feedback:
own.
Student Signature
Date
Trainer/Assessor
Name
student.
Trainer/Assessor
Signature
Date
__________________________________
Pre-Assessment Checklist: Task 3 - Skills Test
The purpose of this checklist
requirements of the assessment task. The student must ensure they are ready for the assessment
task before undertaking it.
☒ Make sure you have completed the necessary prior learning before attempting this
assessment.
☒ Make sure your trainer/assessor clearly explained the assessment process and tasks
to be completed.
☒ Make sure you understand what evidence is required to be collected and how.
☒ Make sure you know your rights and the Complaints and Appeal process.
☒ Make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix and
negotiate these with your trainer/assessor).
☒ Make sure that you have access to a computer and the internet (if you prefer to type
the answers).
☒ Make sure that you have all the required resources needed to complete this
Assessment Task (AT).
☒ The due date of this assessment task is in accordance with your timetable.
☒ In exceptional (compelling and compassionate) circumstances, an extension to submit
an assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an
extension to submit your assessment work.
☒ The request for an extension to submit your assessment work must be made before
the due date.
I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as
provided in Appendix A and attached relevant evidence as required and select the correct
checkbox.
☐ I do require reasonable adjustment
☒ I do not require reasonable adjustment
☒ I confirm that the purpose and procedures of this assessment task has been clearly
explained to me.
☒ I confirm that I have been consulted about any special needs I might have in relation
to the assessment process.
☒ I confirm that the criteria used for this assessment has been discussed with me, as
have the consequences and possible outcomes of this assessment.
☒ I confirm I have accessed and understand the assessment information as provided in
the Training Organisation’s Student Handbook.
☒ I confirm I have been given fair notice of the date, time, venue and/or other
arrangements for this assessment.
☒ I confirm that I am ready for assessment.
Student Name: ______________________________________

Task 3 - Skills Test
Assessment type
● Skills Test (ST) - Produce and present a variety of desserts
● This is the third (3) assessment task you must successfully complete to be deemed
● This assessment task is comprised of a Skill Test (ST).
● This assessment task requires you to produce and present a variety of desserts.
● Student must submit the following documents to assessor/trainer as an evidence of their
skill knowledge.
▪ Completed template of ’Select ingredients for customer order’.
▪ Completed checklists of:
● Sauces:
o Checklist 1: Before preparing the sauces
o Checklist 2: When preparing the sauces.
o Checklist 3: After preparing the sauces.
● Desserts:
o Checklist 1: Before preparing the desserts
o Checklist 2: When preparing the desserts.
o Checklist 3: After preparing the desserts.
trainer/assessor when your results are available.
● You must attempt all activities of the project for your trainer/assessor to assess your
competence in this assessment task.
● This skill test is untimed and are conducted as open book tests (this means you
are able to refer to your textbook or other learner materials during the test).
● You will be assessed independently on this assessment task.
● No marks or grades are allocated for this assessment task. The outcome of the
task will be Satisfactory or Not Satisfactory.
● As you complete this assessment task you are predominately demonstrating your
practical skills, techniques and knowledge to your trainer/assessor.
● Trainer/Assessor may ask you relevant questions during this assessment task
Handbook.
Location:
☐ a classroom
☐ workplace,
● Your Trainer/Assessor will provide you with further information regarding the
This assessment task is designed to evaluate your following skills and abilities:
● Skill to produce and present variety of desserts.
● Skill to prepare sauces for desserts.
● Skill to select ingredients.
● Skill to evaluate the quality of ingredients.
● Skill to measure sauces required for preparing desserts.
● Skill to make adjustments to sauces considering the taste and texture.
Task instructions
recruit, select and induct staff in a range of contexts and industry settings.
● This assessment task requires students to take on the role of/act as Chef.
● The student must carefully analyse the recipes given in Appendix 2 provided and the
production plan prepared in the assessment task 2.
● You must read the “Food Safety Program” thoroughly. This food safety program will be
provided along with this unit.
● Word limit to complete each activity is given in the templates.
● You must use the provided templates while writing your answers.
● Your trainer/assessor will provide details on the time constraints and deadlines to prepare
the dishes.
Task Number: AT3 Task Name: Skills Test (ST)
Task:
This task must be completed in a commercial kitchen or a simulated work environment servicing
customer. A simulated work environment in this context means a space that has been set up with all
the equipment and facilities used in a commercial kitchen.
Note: Please refer to the (Appendix 1) for the list of equipment, resources, organisational specifications
and cleaning material to utilise in the process of preparing sauces and desserts according to the
industry standard.
Scenario:
The production plan was approved. The desserts have been added to the menu.
You have received the following customer orders.
Note: Your trainer/assessor will provide you time constraints and deadlines for completing this task.
Customer order 1:
● 1 X Chocolate souffle
● 2 X Raspberry coconut mango sorbet
● 1 X Fresh fruit salad
● 1 X Chocolate mousse
● 2 X Meringues
Special dietary requirements:
● The customer wants you to use low-fat milk.
● Fresh fruit salad must be low in carbs.
● No nuts to be used in Chocolate moose.
Time constraints and deadlines: Trainer/assessor to complete
Customer order 2: (Pastries)

● 1 X Ice cream
● 1 X Caramel flan
● 1 X Crepes
● 1 X Creme caramel
● 1 X Chocolate bavarois
● 1 X Custard tart
Special dietary requirements:
● The customer wants you to use non-sugar sweeteners instead of sugar in Caramel flan.
● The customer wants you to use gluten-free flour for the custard tarts.
Time constraints and deadlines: Trainer/assessor to complete
Note: When preparing the desserts, you need to ensure that:

● They are consistent in quality, size, shape and appearance.
● Meet the time constraints specified by the trainer/assessor.
● They Reflect required quantities to be produced.
● You follow procedures for portion control and food safety practices when handling and storing
food.
● Customer requests and dietary requirements are met.
o Take into consideration the special customer requirements and adjust the ingredients
accordingly.
You are required to use the appropriate methods and equipment to produce and present a variety of
desserts by focusing on any special dietary requirements and serve to customers according to company
standards. Your trainer will act as the customer for each of the two (2) orders and you need to present
these desserts to them.
As you have developed a “Production plan” r in assessment task two (2), you need to put this
production plan into action and prepare desserts according to the organisational standards and
regulations. When preparing the desserts; you must:
● Follow the recipes provided in “Appendix B”.
● Follow the portion control procedures:
o Ensure all portions are of a consistent standard and size.
o Portions are evenly distributed and tastefully presented on the plate.
o Correct garnish is served with each food item.
● Follow the procedures for Food safety practices when handling and storing food. Refer to the
“Food Safety program” provided along with this unit.
Your assessor will judge your performance according to the checklist provided for this assessment
tasks.
To prepare desserts in a commercial kitchen, you need to complete the following activities:
Activity 1: Select ingredients
In this activity, your trainer/assessor will take you to different stores to select your ingredients. You
can use the production plan prepared in Assessment task 2 to identify ingredients.
At the stores, you need to select ingredients from the stores in accordance with the recipe, quality,
freshness and stock rotation requirements. These requirements are given below:
● Follow stock rotation requirements:
o Locate and read date codes and rotation labels on food products
o Check expiry dates of the products.
o Select items based on the first in first out basis.
● Check the quality of the product and its impact on the recipes.
● Check freshness of the fresh products.
When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of
ingredients considering the requirements specified above.
You must complete the templates provided below when completing the task.
Order 1:
Name of Ingredients Quantity Meet the Fresh Meet the
dessert quality stock
requirement rotation
requirements
Chocolate Caster Sugar 4 ½ tbsp. ◻ ◻ ◻
souffle
Butter 60 g ◻ ◻ ◻
Plain flour 2 tbsp. ◻ ◻ ◻
Milk 160 ml (2/3 ◻ ◻ ◻

cup)
Eggs 3 ◻ ◻ ◻
Dark chocolate 210 g ◻ ◻ ◻
Brown Sugar 2 tbsp. ◻ ◻ ◻
Raspberry Ripe Mango 500 g ◻ ◻ ◻

coconut
mango
sorbet Fresh Raspberry 125 g ◻ ◻ ◻
Coconut Milk 236 ml ◻ ◻ ◻
Cane Sugar 200 g ◻ ◻ ◻
Lime juice 1 tsp ◻ ◻ ◻
Sea Salt 1 pinch ◻ ◻ ◻
◻ ◻ ◻
Fresh fruit Pink grapefruit 1 pcs ◻ ◻ ◻

salad
Orange 1 pcs ◻ ◻ ◻
Pomegranate 1 pcs ◻ ◻ ◻
Banana 1 pcs ◻ ◻ ◻
White & Black grapes Small bunch ◻ ◻ ◻
Kiwi, Pear, Apple, Lime 1 pcs ◻ ◻ ◻
Sugar 100 mg ◻ ◻ ◻
Chocolate Good quality Dark 300 g ◻ ◻ ◻

mousse chocolate
Eggs 3 pcs ◻ ◻ ◻
CSR Caster Sugar ¼ cup (55 g) ◻ ◻ ◻
Good quality cocoa 1 tbsp ◻ ◻ ◻

powder
Thickened cream 300 ml ◻ ◻ ◻
Grated chocolate To serve ◻ ◻ ◻
Unsalted butter 3 tbsp. ◻ ◻ ◻
Meringues Egg whites 4 pcs ◻ ◻ ◻
Salt 1 pinch ◻ ◻ ◻
CSR Caster Sugar 1 cup (220 g) ◻ ◻ ◻
Vanilla essence ½ tsp ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Ice cream Eggs 3 pcs ◻ ◻ ◻
Caster Sugar 100g (1/2 ◻ ◻ ◻

cup)
Plain flour 75g (1/2 cup) ◻ ◻ ◻
Dark cocoa powder 30g (1/4 cup) ◻ ◻ ◻
Chocolate ice -cream 1L ◻ ◻ ◻
Pouring cream 125 ml (1/2 ◻ ◻ ◻

cup)
Dark chocolate, chopped 100 g ◻ ◻ ◻
finely
Caramel Sugar 1 ½ cups ◻ ◻ ◻
flan
Eggs (large) 6 pcs ◻ ◻ ◻
Sweetened condensed 1 can (14- ◻ ◻ ◻

milk ounce)
Evaporated milk 2 cans (13- ◻ ◻ ◻
ounce)
Vanilla 1 tsp ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Crepes All-purpose flour 1 cup ◻ ◻ ◻
Eggs 2 ◻ ◻ ◻
Milk ½ cup ◻ ◻ ◻
Water ½ cup ◻ ◻ ◻
Salt ¼ tsp ◻ ◻ ◻
Butter 1 tbsp ◻ ◻ ◻
◻ ◻ ◻
Creme Caster Sugar 1 ¼ cups ◻ ◻ ◻

caramel
Thickened cream 300 ml ◻ ◻ ◻
Milk 1 ½ cups ◻ ◻ ◻
Vanilla extract 1 tsp ◻ ◻ ◻
Eggs 6 ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Chocolate Milk 90 ml ◻ ◻ ◻
bavarois
Double cream 90 ml ◻ ◻ ◻
Vanilla pod 1 ◻ ◻ ◻
Large egg yolks 3 pcs ◻ ◻ ◻
Castor Sugar 50 g ◻ ◻ ◻
Dark chocolate 250 g ◻ ◻ ◻
Double cream 200 ml ◻ ◻ ◻
Custard tart Apricot jam 2 tbsp ◻ ◻ ◻
Vanilla bean 1 ◻ ◻ ◻
Milk 2 ½ cup ◻ ◻ ◻
Eggs 2 ◻ ◻ ◻
Castor sugar ¼ cup ◻ ◻ ◻
Ground nutmeg ¼ tbsp ◻ ◻ ◻
Fresh fruit To serve ◻ ◻ ◻
Butterscotc Unsalted butter 4 tablespoons ◻ ◻ ◻

h sauce (1/2 stick)
Dark brown sugar ½ cup ◻ ◻ ◻
large-flake salt 1 tsp ◻ ◻ ◻
Heavy cream ½ cup ◻ ◻ ◻
Vanilla extract 1 tsp ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Chocolate Thickened cream 185ml (3/4 ◻ ◻ ◻

sauce cup)
Good-quality dark G ◻ ◻ ◻
chocolate, broken into
squares
Brown sugar 55 g (1/4 ◻ ◻ ◻
cup)
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Custard Whole milk 2 cups ◻ ◻ ◻

cream
Granulated sugar ½ cup ◻ ◻ ◻
Egg yolks 4 pcs ◻ ◻ ◻
Vanilla stick ½ ◻ ◻ ◻
All-purpose flour 2 tbsp ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Raspberry Fresh raspberries 500 g ◻ ◻ ◻

Coulis vanilla sugar (optional)
vanilla sugar 1 tsp ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Zabaglione Egg yolks 2 pcs ◻ ◻ ◻
Caster sugar 1 tbsp ◻ ◻ ◻
Marsala, madeira or 1 tbsp ◻ ◻ ◻

sherry
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Sugar syrup Water 1 cup (250ml) ◻ ◻ ◻
Caster sugar 1 cup (220g) ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Fruit syrup Granulated sugar 1 cup ◻ ◻ ◻
Water 1 cup ◻ ◻ ◻
Fruits 1 ½ cups ◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
◻ ◻ ◻
Activity 2: Prepare sauces for desserts
In this activity, you are required to produce the following sauces for the desserts to be prepared.
● Butterscotch sauce
● Chocolate sauce
● Custard cream
● Raspberry Coulis
● Zabaglione
● Sugar syrup
● Fruit syrup
You must prepare the sauces according to the standard recipes and production plan. The production
plan prepare includes the details of the:
● Ingredients.
● Equipment.
● Production workflow.
For each sauce to be prepared, you must follow each step documented in the checklists provided below
and place a tick mark in the checkboxes after completion:
● Checklist 1: Before preparing the sauces.
● Checklist 2: When preparing the sauces.
● Checklist 3: After preparing the sauces.
Checklist 1: Before preparing the sauces.
Steps Sauces
Butterscotc Chocolat Custard Raspberr Zabaglion Sugar Fruit
h sauce e sauce cream y Coulis e syrup syrup
Safely assemble the equipment required to prepare the ◻ ◻ ◻ ◻ ◻ ◻ ◻
sauces.
Clean the equipment before use. ◻ ◻ ◻ ◻ ◻ ◻ ◻
Read the manufacturer instructions (To be provided by ◻ ◻ ◻ ◻ ◻ ◻ ◻
the trainer/assessor) and use equipment accordingly.
Sort and assemble ingredients according to food ◻ ◻ ◻ ◻ ◻ ◻ ◻
production sequencing (Use the steps documented in
the production plan prepared in assessment task 2).
Weigh and measure wet and dry ingredients in ◻ ◻ ◻ ◻ ◻ ◻ ◻
accordance with the standard recipes, food production
sequencing in order to maximise the profitability of
desserts by minimising the wastage.
Checklist 2: When preparing the sauces.

Steps Sauces
Butterscotch Chocolate Custard Raspberry Zabaglione Sugar Fruit

sauce sauce cream Coulis syrup syrup
Follow standard recipes given in Appendix B to ◻ ◻ ◻ ◻ ◻ ◻ ◻

prepare sauces.
Use the appropriate cooking method and small and ◻ ◻ ◻ ◻ ◻ ◻ ◻
large equipment (Use production plan as reference) to
prepare sauces. Make sure you achieve the desired
product characteristics.
Make sure that the hot and cold sauces are produced ◻ ◻ ◻ ◻ ◻ ◻ ◻
to desired consistency and flavour.
Follow special dietary requirements. ◻ ◻ ◻ ◻ ◻ ◻ ◻
Use thickening agents suitable for sweet sauces ◻ ◻ ◻ ◻ ◻ ◻ ◻
Make adjustments to sauces considering their taste ◻ ◻ ◻ ◻ ◻ ◻ ◻
and texture.
Checklist 3: After preparing the sauces.
Steps Sauces
Butterscotc Chocolat Custard Raspberr Zabaglion Sugar Fruit
h sauce e sauce cream y Coulis e syrup syrup
Clean and tidy the kitchen by using appropriate ◻ ◻ ◻ ◻ ◻ ◻ ◻
cleaning materials, equipment and cleaning schedule
and to ensure that all bins are taken out before you
leave.
Dispose of or store surplus and re-usable by-products ◻ ◻ ◻ ◻ ◻ ◻ ◻
according to organisational procedures (Follow food
safety program), environmental considerations, and
cost-reduction initiatives.
Activity 3: Prepare, portion, present and store desserts for customer order 1
In this activity, you are required to produce the following desserts for the customer.
● 1 X Chocolate souffle
● 2 X Raspberry coconut mango sorbet
● 1 X Fresh fruit salad
● 1 X Chocolate mousse
● 2 X Meringues
You must prepare the desserts according to the standard recipes and production plan. The production
plan prepared includes the details of the:
● Ingredients.
● Equipment.
Note:
● Your trainer/assessor will provide you time constraints and deadlines for completing
this task.
● You must choose garnishes and decorations listed in the case study considering
flavours and textures that complement desserts.
● You must use different garnishes and decorations for each dessert.
For each dessert to be prepared, you must follow each step documented in the checklists provided
below and place a tick mark in the checkboxes after completion:
● Checklist 1: Before preparing the desserts.

● Checklist 2: When preparing the desserts.
● Checklist 3: After preparing the desserts.
Checklist 1: Before preparing the desserts.
Steps Desserts
Chocolate Raspberry Fresh fruit Chocolate Meringues

souffle coconut salad mousse
mango
sorbet
Safely assemble the equipment required to prepare the desserts. ◻ ◻ ◻ ◻ ◻
Clean the equipment before use. ◻ ◻ ◻ ◻ ◻
Read the manufacturer instructions (To be provided by the ◻ ◻ ◻ ◻ ◻
trainer/assessor) and use equipment accordingly.
Sort and assemble ingredients according to food production ◻ ◻ ◻ ◻ ◻
sequencing (Use the steps documented in the production plan
prepared in assessment task 2).
Weigh and measure wet and dry ingredients in accordance with the ◻ ◻ ◻ ◻ ◻
standard recipes, food production sequencing in order to maximise
the profitability of desserts by minimising the wastage.
Checklist 2: When preparing the desserts.
Steps Desserts
Butterscotc Chocolate Custard Raspberry Zabaglione
h sauce sauce cream Coulis
Follow standard recipes given in Appendix B to prepare desserts. ◻ ◻ ◻ ◻ ◻
Use the appropriate cooking method and small and large ◻ ◻ ◻ ◻ ◻
equipment (Use production plan as reference) to prepare sauces.
Make sure you achieve the desired dessert characteristics.
Follow special dietary requirements. ◻ ◻ ◻ ◻ ◻
Make adjustments to sauces considering the following factors: ◻ ◻ ◻ ◻ ◻
● ratio of wet to dry ingredients
● taste
● temperature
● texture.
Portion desserts according to the portion control procedures to ◻ ◻ ◻ ◻ ◻
maximise yield and profitability of food production.
Use accompaniments according to the recipes that balance and ◻ ◻ ◻ ◻ ◻
enhance the taste and texture of desserts.
Use sauces matching the dessert. (Use table from case study)
Select garnishes and decorations from the table given in the case ◻ ◻ ◻ ◻ ◻
study considering the flavours and textures that complement
desserts.
Plate and decorate desserts for the practicality of service and ◻ ◻ ◻ ◻ ◻
customer consumption.
Visually evaluate desserts and adjust presentation before serving. ◻ ◻ ◻ ◻ ◻
This includes:
● accompaniments and garnishes to maximise visual appeal:
o balance
o colour
o contrast
● plating food for practicality of:
o customer consumption
o service
● wiping drips and spills.
Display desserts. ◻ ◻ ◻ ◻ ◻
Store desserts in appropriate environmental conditions. Consider: ◻ ◻ ◻ ◻ ◻
● atmosphere
● humidity
● light
● packaging
● temperature
● use of containers
● ventilation
Checklist 3: After preparing the desserts.
Steps Desserts
Butterscotc Chocolate Custard Raspberry Zabaglione
h sauce sauce cream Coulis
Clean and tidy the kitchen by using appropriate cleaning materials, ◻ ◻ ◻ ◻ ◻
equipment and cleaning schedule and to ensure that all bins are
taken out before you leave.
Dispose of or store surplus and re-usable by-products according to ◻ ◻ ◻ ◻ ◻
organisational procedures (Follow food safety program),
environmental considerations, and cost-reduction initiatives.
Activity 4: Prepare, portion, present and store desserts for customer order 2
In this activity, you are required to produce the following desserts for the customer.
● 1 X Ice cream
● 1 X Caramel flan
● 1 X Crepes
● 1 X Creme caramel
● 1 X Chocolate bavarois
● 1 X Custard tart
You must prepare the desserts according to the standard recipes and production plan. The production
plan prepared includes the details of the:
● Ingredients.
● Equipment.
Note:
● Your trainer/assessor will provide you time constraints and deadlines for completing
this task.
● You must choose garnishes and decorations listed in the case study considering
flavours and textures that complement desserts.
● You must use different garnishes and decorations for each dessert.
For each dessert to be prepared, you must follow each step documented in the checklists provided
below and place a tick mark in the checkboxes after completion:
● Checklist 1: Before preparing the desserts.
● Checklist 2: When preparing the desserts.
● Checklist 3: After preparing the desserts.
Checklist 1: Before preparing the desserts.
Steps Desserts
Ice cream Caramel Crepes Creme Chocolate Custard

flan caramel bavarois tart
Safely assemble the equipment required to prepare the ◻ ◻ ◻ ◻ ◻ ◻
desserts.
Clean the equipment before use. ◻ ◻ ◻ ◻ ◻ ◻
Read the manufacturer instructions (To be provided by ◻ ◻ ◻ ◻ ◻ ◻
the trainer/assessor) and use equipment accordingly.
Sort and assemble ingredients according to food ◻ ◻ ◻ ◻ ◻ ◻
production sequencing (Use the steps documented in the
production plan prepared in assessment task 2).
Weigh and measure wet and dry ingredients in ◻ ◻ ◻ ◻ ◻ ◻
accordance with the standard recipes, food production
sequencing in order to maximise the profitability of
desserts by minimising the wastage.
Checklist 2: When preparing the desserts.
Steps Desserts
Follow standard recipes given in Appendix B to prepare ◻ ◻ ◻ ◻ ◻ ◻
desserts.
Use the appropriate cooking method and small and large ◻ ◻ ◻ ◻ ◻ ◻
equipment (Use production plan as reference) to prepare
sauces. Make sure you achieve the desired dessert
characteristics.
Follow special dietary requirements. ◻ ◻ ◻ ◻ ◻ ◻
Make adjustments to sauces considering the following ◻ ◻ ◻ ◻ ◻ ◻
factors:
● ratio of wet to dry ingredients
● taste
● temperature
● texture.
Portion desserts according to the portion control ◻ ◻ ◻ ◻ ◻ ◻
procedures to maximise yield and profitability of food
production.
Use accompaniments according to the recipes that ◻ ◻ ◻ ◻ ◻ ◻
balance and enhance taste and texture of desserts.
Use sauces matching the dessert. (Use table from case
study)
Select garnishes and decorations from the table given in ◻ ◻ ◻ ◻ ◻ ◻
the case study considering the flavours and textures that
complement desserts.
Plate and decorate desserts for practicality of service and ◻ ◻ ◻ ◻ ◻ ◻
customer consumption.
Visually evaluate desserts and adjust presentation before ◻ ◻ ◻ ◻ ◻ ◻
serving. This includes:
● accompaniments and garnishes to maximise
visual appeal:
o balance
o colour
o contrast
● plating food for practicality of:
o customer consumption
o service
● wiping drips and spills.
Display desserts. ◻ ◻ ◻ ◻ ◻ ◻
Store desserts in appropriate environmental conditions. ◻ ◻ ◻ ◻ ◻ ◻
Consider:
● atmosphere
● humidity
● light
● packaging
● temperature
● use of containers
● ventilation
Checklist 3: After preparing the desserts.
Steps Desserts
Clean and tidy the kitchen by using appropriate cleaning ◻ ◻ ◻ ◻ ◻ ◻
materials, equipment and cleaning schedule and to
ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products ◻ ◻ ◻ ◻ ◻ ◻
according to organisational procedures (Follow food
safety program), environmental considerations, and
cost-reduction initiatives.
Performance criteria checklist for unit assessment task 3: Skills Test

Trainer/ Assessor to complete
Assessment activities to be ● Prepare sauce and desserts
completed ● For a full project outline, please refer to the student
assessment instructions
Resources required for the ● Unit assessment guide template
unit assessment task ● Access to live or simulated working environment
Does the candidate meet the following criteria Yes No Trainer/Assessor Comments
a) Demonstrated skills to find and select
ingredients from stores according to the
recipe, quality and freshness and stock
rotation requirements.
o Removed spoiled and/or contaminated
goods.
o Sorted and assemble ingredients according
to food production sequencing.
b) Successfully used the equipment, its key
functions and features, in a safe and
hygienic manner and according to
manufacturer instructions and safe
operational practices to:
o Demonstrate skills to select the appropriate
type and size of equipment required.
o Assembled the equipment required before
use.
o Followed manufacturer instructions.
o Cleaned the equipment before use.
c) Portioned and prepared ingredients.
o Sorted and assembled ingredients
according to food production sequencing
o on the above by:
o Demonstrated numeracy skills to weigh and
measure ingredients required
o Followed standard recipes, food production
sequencing in order to maximise the
profitability of dishes by minimising the
wastage.
d) Cooked sauces and desserts according to the
standard recipes and the special customer
dietary requirements.
o Followed standard recipes provided.
o Incorporated special customer
requirements.
o Produce hot and cold sauces to desired
consistency and flavour.
o Used thickening agents suitable for sweet
sauces.
o Cooking methods used were appropriate.
o Cooking temperatures were according to
the food safety program.
e) Made adjustments to food quality before
presenting:
o Checked the temperature of food before
presenting.
o
Checked the food taste and texture as per
the standard recipe.
f) Portioned and served fish and shellfish
dishes according to the:
o Recipe requirements
o Portion control procedures
g) Followed standard recipes when adding
sauces and garnishes.
h) Visually evaluated and adjusted (if

required):
o Accompaniments and garnishes.
o Plating of food.
o Wiping drips and spills
i) Followed the procedures for Food safety
practices when storing food. Checked
environmental conditions before storing
sauces and desserts and ensured the
conditions are appropriate before storing.
Checked:
o atmosphere
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation
j) Used appropriate cleaning materials,
equipment and cleaning schedule when
cleaning the kitchen.
k) Ensured that all the bins were taken out
before leaving.
l) Followed the procedures given in the food

safety program to dispose of or store surplus
and re-usable by-products.
b. Assessment Results Sheet: Task 3 – Skills Test
Outcome
First attempt:
Feedback:
Second attempt:
Feedback:
own.
Student Signature
Date
Trainer/Assessor
Name
student.
Trainer/Assessor
Signature
Date
__________________________________
Appendix 1:
1. fixtures and large equipment:
• commercial grade work benches (1.5 m/person)
• commercial cake mixer and attachments:
o dough hook
o paddle
o whisk
• commercial refrigeration and freezer unit with shelving
• double sinks with hot and cold water
• gas or electric stove tops
• industrial strength food processor
• ovens with timer and trays:
o convection
o deck
o microwave
• pastry/dough break
• storage facilities:
o shelving
o trays
2. small equipment:
• acetate plastic sheets
• beaters
• blenders
• bowl cutters
• commercial mixers and attachments
• cutting boards
• cutting implements for nuts and fruits
• decorating equipment:
o blow torch
o chocolate spray gun
o fine icing sugar sieves
o fine piping tubes
o icing and cocoa powder dusters
o matfer-type stencils
o silk screens
o templates
• deep-fryer
• dessert service-ware:
o dessert plates
o dishes
o glasses
o bowl
o coupes
o cutlery
o doilies
• fine and heavy gauge whisks and strainers
• fine icing sugar sieves
• fluted and plain flan rings
• graters
• gratin dishes
• ice makers
• ice cream machines
• juicers
• knives:
o large serrated cake knives
• ladles in a variety of sizes
• measurers:
o metric calibrated measuring jugs
• mixers
• moulds and dishes:
o tartlet
o darioles
• oven mitts
• pans:
o crêpe
o omelette
• presentation equipment:
o cake boards
o cake boxes
o cake stands
o doilies
• piping bags and attachments
• portion control markers
• ramekins
• range of saucepans and pots for small and large production
• salamander
• scales
• scoops
• serving tongs and trowels
• sets of stainless-steel bowls
• skewers:
o metal
o bamboo
• soufflé cups
• spatulas
• spoons:
o wooden spoons
o large plain and slotted metal spoons
• steamer
• storage containers and trays
• sweets trolley or dessert buffet table
• vitamiser
• wire cooling racks
3. diverse and comprehensive range of commercial ingredients for the desserts specified in
the performance evidence
4. cleaning materials and equipment:

• cleaning cloths
• commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
• dustpans and brooms
• garbage bins and bags
• hand towel dispenser and hand towels
• mops and buckets
• separate hand basin and antiseptic liquid soap dispenser for hand washing
• sponges, brushes and scourers
• tea towels
5. Organisational specifications:
• equipment manufacturer instructions
• current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
• food preparation lists
• mise en place lists, menus, standard recipes, and recipes for special dietary
requirements
• ordering and docketing paperwork
• food safety plans
• guidelines relating to food disposal, storage and presentation requirements
• safety data sheets (SDS) for cleaning agents and chemicals
Appendix B: Standard recipes for sauces and desserts
1. Chocolate soufflé
INGREDIENTS
● Melted butter, to grease
● 4 1/2 tablespoons caster sugar
● 60g butter
● 2 tablespoons plain flour
● 160ml (2/3 cup) milk
● 210g good-quality dark chocolate, chopped
● 3 eggs, separated
● 125ml (1/2 cup) thin cream
● 2 tablespoons brown sugar
● 1 teaspoon vanilla essence
● Icing sugar, to dust
METHOD
Step 1
Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to
grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tablespoons of caster sugar,
shake out any excess.
Step 2
Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1
minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring
until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil.
Boil for 1 minute, stirring. Remove from heat.
Step 3
Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg
yolks and stir until well combined.
Step 4
Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon
to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just
combined.
Step 5
Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-
20 minutes or until well risen.
Step 6
Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in
a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well
combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
Step 7
To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each
souffle, pour in a little chocolate sauce.
2. RASPBERRY COCONUT MANGO SORBET
Ingredients
● 3 cups packed (500 g) cubed very ripe mango (~2 large or 3 small-medium mangos)
● 1 cup (125 g) fresh raspberries (organic when possible)
● 1 cup (236 ml) full-fat coconut milk*
● 1 cup (200 g) organic cane sugar* (or granulated sugar)
● Pinch sea salt
● 1 tsp lime juice
Instructions
The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all
ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in
refrigerator to chill overnight (or for a minimum of 3-4 hours).
The following day add your chilled base to the prepared ice cream churning bowl and churn according
to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6
hours, or until firm.
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease
serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.
3. Fresh fruit salad
Ingredients
For the fruit salad
● 1 pink grapefruit
● 1 orange
● 1 pomegranate
● 1 banana
● small bunch white grapes
● small bunch black grapes
● 1 kiwi
● 1 pear
● 1 apple
● sprig mint, to decorate (optional)
● For the syrup
● citrus juice (from above)
● 1 lime
● 100g/3½oz sugar
● 1 lemongrass stalk, sliced in half
● 1 thumb-sized piece ginger, roughly sliced
Method
For the fruit salad, segment the grapefruit and orange, catching the juices in a bowl. Squeeze more
juice out of the remaining citrus fruit into the bowl. Set aside the orange and grapefruit segments.
For the syrup, measure the juice and add water to make 100ml/3½fl oz.
Peel a large strip of lime zest from the lime, avoiding any of the white pith. Reserve the remaining lime.
Combine the citrus juice/water mixture and the sugar in a small saucepan. Heat until the sugar has
dissolved, stirring once or twice. Add the lemongrass, lime zest and ginger and then bring to a boil.
Immediately reduce the heat to a simmer.
Simmer over a low heat for 10 minutes. Turn off the heat and leave the syrup to cool.
For the fruit salad, remove the seeds from the pomegranate and slice the banana.
Peel another slice of zest from the lime using a vegetable peeler, avoiding any of the white pith. Slice it
very finely and reserve this for decoration. Set aside the remaining lime as you will need the juice.
Cut the grapes in half and slice the kiwi.

Finally chop the pear and apple, pouring a little lime juice over the apple to retain its colour.
Combine all the fruit in a large bowl or in individual serving dishes or Martini glasses. Pour over the
syrup, to taste. You may not need to use all the syrup – any remaining syrup can be used in cocktails
or added as a sweetener to herbal tea. Decorate with strips of lime and a sprig of mint.
4. Chocolate mousse in minutes
INGREDIENTS
● 300g good-quality dark chocolate, roughly chopped
● 3 eggs
● 1/4 cup (55g) CSR Caster Sugar
● 1 tablespoon good-quality cocoa powder, sifted
● 300ml thickened cream, plus extra whipped cream to serve
● Grated chocolate, to serve
METHOD
Step 1
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch
the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Step 2
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is
pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
Step 3
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon
to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes
before serving, then top with extra whipped cream and grated chocolate to serve.
5. Basic meringues
INGREDIENTS
● 4 egg whites, at room temperature
● Pinch of salt
● 1 cup (220g) CSR Caster Sugar
● ½ teaspoon vanilla essence
METHOD
Step 1
Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
Step 2
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a
tablespoon at a time, whisking well between each addition, until sugar dissolves.
Step 3
Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Step 4
Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
Step 5
Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely.
Store in an airtight container for up to 1 week.
6. Ice cream recipe
INGREDIENTS
● 3 eggs
● 100g (1/2 cup) caster sugar, plus extra, to dust
● 75g (1/2 cup) plain flour
● 30g (1/4 cup) dark cocoa powder
● 1L chocolate ice-cream, softened slightly
● 3 1/2 (46g each) Picnic chocolate bars
● 100g dark chocolate, finely chopped
● 125ml (1/2 cup) pouring cream
EQUIPMENT
25 x 30cm Swiss roll pan
METHOD
Step 1
Preheat oven to 180C/160C fan forced. Grease and line a 25 x 30cm Swiss roll pan.
Step 2
Use electric beaters to whisk the eggs and sugar in a bowl until thick and pale. Combine flour and
cocoa. Sift over egg mixture. Use a metal spoon to gently fold until just combined. Pour into the pan
and smooth the surface. Bake for 12 minutes or until dry to the touch.
Step 3
Meanwhile, lay a sheet of baking paper on a clean surface. Dust with extra sugar. Turn the hot sponge
onto the paper. Remove lining. Starting from a short end, roll sponge in the paper. Set aside for 30
minutes to cool.
Step 4
Lay a large piece of foil on a work surface. Carefully unroll the sponge on the foil. Spoon the ice-cream
over two-thirds of the sponge. Top with 2 1⁄2 of the Picnic bars. Roll the sponge to enclose filling, using
the paper and foil as a guide. Roll in foil to enclose. Place in the freezer for 6 hours or until firm.
Step 5
Meanwhile, combine the chocolate and cream in a small saucepan over medium-low heat. Cook,
stirring, for 3 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside to
cool slightly.
Step 6
Slice the remaining Picnic. Unwrap sponge roll. Place on a plate. Drizzle with the chocolate sauce. Top
with Picnic slices.
7. Easy Caramel Flan Recipe
What You'll Need

● 1 1/2 cups sugar, divided
● 6 large room-temperature eggs
● 1 (14-ounce) can sweetened condensed milk
● 2 (13-ounce) cans evaporated milk
● 1 teaspoon vanilla
How to Make It
Heat oven to 325 F.
Pour 1 cup of the sugar in a warm pan over medium heat. Constantly stir the sugar while it heats until
it browns and turns into caramel—that is, becomes a dark-brown liquid.
Immediately pour approximately 2 to 3 tablespoons of caramel in each of 6 individual custard dishes or

ramekins, tilting them so the caramel swirls around on the inside. Work quickly, as the caramel will cool
and harden almost as soon as it hits the dish. Reheat caramel in the pan if it thickens too much to work
with.
In an electric mixer or with a whisk, blend the eggs together. Add all three cans of milk ( 1 condensed
and 2 evaporated) and mix.
Slowly mix in the remaining 1/2 cup of sugar, then the vanilla. Blend until smooth after each ingredient
is added.
Pour the custard mixture into the caramel-lined dishes, distributing it equally.
Place the individual dishes in a large glass, ceramic, or metal baking pan. Pour hot water into the
baking pan around the custard dishes to a depth of about 2 inches.
Bake the flan for 45 minutes in the water bath. Check with a knife inserted just off-center into one of
the servings; if the knife comes out clean, the flan is ready.
Remove the large baking dish from the oven and carefully take the individual dishes out of the hot
water. Let cool to room temperature, then place in the refrigerator for an hour or so. (Leave flan in the
dishes they baked in until time to serve.)
To serve, invert each individual dish onto a small plate, allowing the flan to drop out and the caramel
sauce to flow over the custard.
8. Basic Crepes
Ingredients
● 30 m 4 servings 216 cals
● 1 cup all-purpose flour
● 2 eggs
● 1/2 cup milk
● 1/2 cup water
● 1/4 teaspoon salt
● tablespoons butter,
● melted Add all ingredients to list
Directions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water,
stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the
griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the
batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and
cook the other side. Serve hot.
9. Creme caramel
INGREDIENTS
● 1 1/4 cups caster sugar
● 300ml thickened cream
● 1 1/2 cups milk
● 1 teaspoon vanilla extract
● 6 eggs
METHOD
Step 1
Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan
over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to
the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2
minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set
aside to set.
Step 2
Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or
until small bubbles form at edge of pan. Remove from heat.
Step 3
Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking
constantly. Strain mixture into a jug. Divide between dishes.
Step 4
Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the
sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove
dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish.
Turn out onto 1cm-deep plates. Serve.
10. Chocolate bavarois
Ingredients
● 90ml milk
● 90ml double cream
● 1 vanilla pod, split lengthwise
● 3 large egg yolks
● 50g castor sugar
● 2 sheets gold-leaf gelatine
● 250g dark chocolate, shaved
● 200ml double cream
● dark chocolate, grated
Method
Combine the milk and cream in a heavy-bottomed saucepan over a medium-low heat. Scrape in the
vanilla seeds, add the pod and slowly heat almost to boiling point - but don't boil or scorch the milk.
Meanwhile, beat the egg yolks and sugar in a large bowl with a mixer on high speed until pale and
creamy and sugar has dissolved.
Remove the vanilla pod from the hot milk mixture. Slowly whisk the milk mixture into the egg and
sugar, a little at a time. Return mixture to the saucepan and cook over a very low heat to create a
custard. Stir until custard thickens and coats the back of a spoon (about 5 minutes, but don't scramble
the eggs - if using a thermometer, cook to 82°C).
Place gelatine in a bowl of cold water and soak until soft. Remove the gelatine, squeeze it gently and
stir into the warm custard. Strain the custard through a fine sieve into a bowl and leave to cool.
Melt the shaved chocolate in a double boiler over gently simmering water. Stir the chocolate into the
custard, cover, and chill in the fridge. When the custard starts to set around the edges, whip the cream
until thick. Fold into the bavarois.
Lightly oil four 125ml dariole moulds and spoon in the mixture, tapping the moulds to avoid air pockets.
Chill in the fridge until firmly set - about 4 hours.
To serve, gently tip the bavaroises onto a plate and sprinkle with grated chocolate.
11. Baked custard tart
INGREDIENTS
● 2 tablespoons apricot jam, warmed, strained

● 1 vanilla bean, halved lengthways
● 1 1/2 cups milk
● 2 eggs
● 1 egg yolk
● 2 tablespoons caster sugar
● 1/4 teaspoon ground nutmeg
● fresh fruit, to serve
● PASTRY
● 1 1/3 cups plain flour
● 1/4 cup caster sugar
● 125g butter, chilled, chopped
● 1 egg yolk
METHOD
Step 1
Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine
breadcrumbs. Add egg yolk. Process until dough just comes together, adding 1 tablespoon cold water if
necessary. Turn pastry on to a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap
in plastic wrap. Refrigerate for 30 minutes.
Step 2
Preheat oven to 200°C/180°C fanforced. Grease a 6cm-deep, 20cm (base) springform cake pan. Line
base with baking paper. Roll out pastry between 2 sheets of baking paper until 5mm thick. Cut a 28cm
round from pastry. Line pan with pastry. Refrigerate for 10 minutes.
Step 3
Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or
uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and
paper. Bake for 5 to 7 minutes or until base is light golden. Set aside to cool. Brush pastry case with
jam.
Step 4
Meanwhile, reduce oven to 180°C/160°C. Scrape seeds from the centre of each vanilla bean half.
Discard beans. Place milk, eggs, egg yolk, sugar and vanilla seeds in a large bowl. Whisk until
combined. Pour milk mixture into pastry case. Bake for 25 minutes or until custard is just set. Sift
nutmeg over mixture. Remove baking tray from oven. Allow to cool. Refrigerate for 2 hours or until
chilled. Serve with fruit.
2. Sauces:
1. Basic chocolate sauce
INGREDIENTS
● 185ml (3/4 cup) thickened cream, at room temperature
● 200g good-quality dark chocolate, broken into squares
● 55g (1/4 cup, firmly packed) brown sugar
METHOD
Step 1
Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl
should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches
the water, the chocolate may overheat and become grainy. If the bowl does touch the water, remove
the bowl and tip a little of the water out. Remove the bowl and place the saucepan over high heat and
bring the water to the boil. Reduce heat to low so the water is barely simmering.
Step 2
Place the cream, chocolate and sugar in the heatproof bowl. It is important to use good-quality dark
chocolate as this will affect the flavour of the sauce (you can also use good-quality cooking chocolate).
Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon,
for 3-4 minutes or until chocolate almost melts. If you are using a wooden spoon, make sure it's clean.
It is a good idea to keep separate wooden spoons for sweet and savoury cooking, as the wood can
absorb the flavours of the food it comes in contact with.
Step 3
Remove the bowl from the heat and continue to stir until all the chocolate melts. (See microwave tip.)
There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the
chocolate doesn't overheat.
Step 4
Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge
for 3-4 weeks. Serve at room temperature or warm (see reheating instructions). Use a clean metal
spoon each time you remove the chocolate sauce from the container to prevent mould forming.
3. Raspberry coulis
● 500g fresh raspberries

● 1 teaspoon vanilla sugar (optional)
Method
● Prep:5min › Ready in:5min
● Place the raspberries in a blender and puree for one minute.
● Pour the mixture into a fine sieve over a bowl. The raspberry juice will drip into the bowl. Only
use the juice and discard the seeds left in the sieve.
● When done, add the vanilla sugar to the juice. Mix and serve chilled.
● Vanilla sugar
● If you don't have vanilla sugar, use caster sugar with a drop of vanilla instead.
4. fruit simple syrups
Fruit Simple Syrups
Ingredients
● 1 cup granulated sugar
● 1 cup water
● 1 1/2 cups fruit, frozen or fresh, or squeezed fruit juice. Fruit should be peeled and washed and
cut into smaller pieces when applicable.
Instructions
● Bring the sugar, water and fruit to a boil.
● Turn down the heat and allow the mix to simmer for 20-25 minutes or until the fruit very soft
and coming apart.
● Remove from heat and pour the mixture through a fine mesh strainer.
● Allow to fully cool.
● Store in the refrigerator.
Notes
Use syrups with club soda, lemonade, iced tea, hot tea or water. Pour over cake or ice cream.
Possible fruits: strawberries, raspberries, cherries, blueberries, blackberries, peaches, oranges, limes,
lemons, rhubarb, grapefruit
5. Sugar syrup
INGREDIENTS
● 1 cup (250ml) water

● 1 cup (220g) caster sugar
METHOD
Step 1
Combine water and sugar in a small saucepan Stir over a low heat until the sugar dissolves.
Step 2
Bring to the boil and cook for 2 mins. Remove from heat, store in refrigerator.
6. Zabaglione
INGREDIENTS
● 2 egg yolks
● 1 tablespoon caster sugar
● 1 tablespoon marsala, madeira or sherry
METHOD
Step 1
In the top of the double boiler or a metal/heatproof bowl that can be suspended over simmering water,
beat the egg yolks and sugar until thick and foamy. Beat in the wine.
Step 2
Set the mixture over the simmering water. Make sure the water doesn't touch the base of the bowl and
whisk constantly for about 4-5 minutes.
Step 3
Continue whisking until it forms a thick creamy foam that coats the back of the spoon. The eggs need
to be cooked gently so the mixture stays smooth.
Step 4
Serve immediately over fresh fruit, sponge finger biscuits or broken biscotti pieces. It can also be
served chilled.
7. CUSTARD CREAM
INGREDIENTS FOR CIRCA 1 ½ LB OF CUSTARD CREAM

● 2 cups whole milk
● ½ cup granulated sugar
● 4 egg yolks
● ½ stick vanilla
● 2 tbsp all-purpose flour
● lemon zest to taste
STEP 1
Pour the milk into a large pot, add ½ vanilla bean and lemon peel (cleaned of the white fpart, which
has a bitter taste). Place the pot over medium heat and bring milk to a boil.
STEP 2
Meanwhile, pour the egg yolks and sugar into a small bowl, whisk until all the mixture is light in color.
STEP 3
Add sifted flour to the eggs, mixing carefully so that no lumps are formed.
STEP 4
When the milk begins to boil, remove the vanilla and lemon peel, and slowly pour a little hot milk into
egg and flour mixture.
STEP 5
Mix well, then transfer the mixture into the pot with boiling milk, stirring thoroughly. Bring the cream to
a boil again, cooking it for another couple of minutes.
STEP 6
Once ready, you can do to cool the cream and use immediately or store in the fridge for two days
maximum.
CHEF'S TIPS
If you want to conserve the cream for a couple of days, once the cream has been transferred to a pan
to cool, cover it with plastic wrap and put the pan in a blast freezer.
8. Easy Homemade Butterscotch Sauce
COOK: 10 MINUTES
YIELD: 1 CUP
INGREDIENTS
● 4 tablespoons (1/2 stick) unsalted butter
● 1/2 cup packed dark brown sugar
● 1 teaspoon large-flake salt
● 1/2 cup heavy cream
● 1 teaspoon vanilla extract
INSTRUCTIONS
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well
blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5
minutes.
Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a
container to cool. (See Kelly's Notes.)
Notes:
The butterscotch thickens significantly as it cools, so it's important to not over-boil it or you'll end up
with chewy butterscotch caramels rather than a pourable sauce.
Appendix A: Reasonable Adjustments

Write (task name and number) where reasonable adjustments have been applied to:
Reasonable Adjustments
• Students with carer responsibilities, cultural or religious obligations, English as an additional language,
disability etc. can request for reasonable adjustments.
• Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any
student, but there is a requirement to be flexible about the way in which it is delivered or assessed.
• The Disability Standards for Education requires institutions to take reasonable steps to enable the student
with a disability to participate in education on the same basis as a student without a disability.
• Trainer/Assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the
explanation and correct strategy have been recorded and implemented.
• Trainer/Assessor must notify the administration/compliance and quality assurance department for any
reasonable adjustments made.
• All evidence and supplementary documentation must be submitted with the assessment pack to the
administration/compliance and quality assurance department.
Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete)
Category Possible Issue Reasonable Adjustment Strategy

(select as applicable)
◻ LLN ◻ Speaking ◻ Verbal assessment
◻ Reading ◻ Presentations
◻ Writing ◻ Demonstration of a skill
◻ Confidence ◻ Use of diagrams
◻ Use of supporting documents such as wordlists
◻ Non- ◻ Speaking ◻ Discuss with the student and supervisor (if applicable)
English ◻ Reading whether language, literacy and numeracy are likely to impact
Speaking ◻ Writing on the assessment process
Backgroun ◻ Cultural ◻ Use methods that do not require a higher level of language
d background or literacy than is required to perform the job role
◻ Confidence ◻ Use short sentences that do not contain large amounts of
information
◻ Clarify information by rephrasing, confirm understanding
◻ Read any printed information to the student
◻ Use graphics, pictures and colour coding instead of, or to
support, text
◻ Offer to write down, or have someone else write, oral
responses given by the student
◻ Ensure that the time available to complete the assessment,
while meeting enterprise requirements, takes account of the
student’s needs
◻ ◻ Knowledge and ◻ Culturally appropriate training
Indigenous understanding ◻ Explore understanding of concepts and practical application
◻ Flexibility through oral assessment
◻ Services ◻ Flexible delivery
◻ Inappropriate ◻ Using group rather than individual assessments
training and ◻ Assessment through completion of practical tasks in the
assessment field after demonstration of skills and knowledge.
◻ Age ◻ Educational ◻ Make sure font size is not too small
background ◻ Trainer/Assessor should refer to the student’s experience
◻ Limited study ◻ Ensure that the time available to complete the assessment
skills takes account of the student’s needs
◻ Provision of information or course materials in accessible
format.
◻ Changes in teaching practices, e.g. wearing an FM
microphone to enable a student to hear lectures
◻ Supply of specialised equipment or services, e.g. a note-
taker for a student who cannot write
◻ Changes in lecture schedules and arrangements, e.g.
relocating classes to an accessible venue
◻ Changes to course design, e.g. substituting an assessment
task
◻ Modifications to physical environment, e.g. installing lever
taps, building ramps, installing a lift
◻ ◻ Reading ◻ Discuss with the Student previous learning experience
Educationa ◻ Writing ◻ Ensure learning and assessment methods meet the
l ◻ Numeracy student’s individual need
backgroun ◻ Limited study
d skills and/or
learning
strategies
◻ ◻ Speaking ◻ Identify the issues
Disability ◻ Reading ◻ Create a climate of support
◻ Writing ◻ Ensure access to support that the student has agreed to
◻ Numeracy ◻ Appropriately structure the assessment
◻ Limited study ◻ Provide information or course materials in accessible
skills and/or format, e.g. a text book in braille
learning ◻ Changes in teaching practices, e.g. wearing an FM
strategies microphone to enable a student to hear lectures
◻ Supply of specialised equipment or services, e.g. a note
taker for a student who cannot write
◻ Changes in lecture schedules and arrangements, e.g.
relocating classes to an accessible venue
◻ Changes to course design, e.g. substituting an assessment
task
◻ Modifications to physical environment, e.g. installing lever
taps, building ramps, installing a lift
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Declaration reasonable adjustment. The training package guidelines and criteria
have not been compromised in the process of providing reasonable
adjustment to the student. I declare that I have conducted a fair,
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of reasonable adjustments strategy used, as required.
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SITHPAT006 - Produce desserts

(Student Assessment Pack)

1. Student and trainer details

2. Qualification and unit of competency

3. Assessment Submission Method

Student signature: ________________________________

6. Completion of the Assessment Plan

• Result of Assessment (satisfactory or unsatisfactory)

Student Name: ______________________________________

Student Signature: ___________________________________

Assessment method based instructions and guidelines:

List en (10) commodities that are required according to recipe Satisfactory

Preparation methods Description/definition of method

Creaming It is the blending of ingredients with a softened form of a

Baking Baking is a method of preparing food that uses dry heat,

Flambé It is a cooking procedure in which alcohol is added to a hot

Freezing The method of preserving food by lowering the temperature

Poaching Poaching is a moist heat method of cooking by submerging

Steaming Steaming is a method of cooking using steam. This is often

Stewing Stewing is a long, slow cooking method where food is cut

Whisking, folding, piping Whisking is to beat or stir a substance, especially cream or

Ten special dietary requirements to consider while producing desserts

Product Appearance, Freshness and Description of flavour and

Bread and Rectangular knife inserted slightly mushy and semi-solid

Pistachio nut Creamy white savory nuttiness, Sweet creamy , Savory

Dessert Temperature Time

Creme Caramel 180 °C (350 °F). Approx. 1 to 1.30 hours

Measuring Cups (Liquid and Dry) and Spoons.

a) The factors to be considered to clean and maintain the equipment are:

a) Maintain cookware and other equipment’s like knives twice in a month.

a) Stop over production

Importance and requirements of mise en place to produce desserts in kitchen is:

Culinary term Definition

Marzipan Made from sugar or honey etc

Macaroon Biscuits made with egg whites

Culinary term Definition

Q20: Write down any five (5) thickening agents? Satisfactory

1) Flour used in making sauces

1) Oven roasted bread pieces or can be fried

1) Decorate with dry fruits

2) Colour according to the dish

3) Shape according to the dish

5) Temperature according to the dish

1) All ingredients placed properly

a) Cooked food must be separate from raw food

1) Paste chart of cleaning process in front of washing area

Assessment Results Sheet: Task 1 – Knowledge Test

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ _______(year)

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ _______(year)

Student Name: _____________________________________

Student Signature: ___________________________________

● Skill to develop a production plan.

Chocolate mousse Raspberry Coulis Fresh fruit, nuts, shaved chocolate

Meringues Zabaglione Fresh fruit, nuts, shaved chocolate, jellies

Ice cream Chocolate sauce Fresh fruit, nuts

Caramel flan Chocolate sauce Fresh fruit, nuts

Crepes Sugar syrup Fruits, sugars, icing sugar, nuts

Creme caramel Fresh fruit, nuts

Chocolate bavarois Fruit syrup Shaved chocolate

Custard tart Raspberry Coulis Fresh fruit, nuts

Task: Develop a Production Plan

Part B: Select equipment

Part C: Workflow Plan

Template: Select Ingredients for desserts

Desserts Number Ingredients required Quantity

Plain flour 2 tbsp.

Milk 160 ml (2/3 cup)

Dark chocolate 210 g

Brown Sugar 2 tbsp.

Coconut Milk 236 ml

Cane Sugar 200 g

Lime juice 1 tsp

Sea Salt 1 pinch

Date: ___(day)/ _(month)/ _____(year)

Date: ___(day)/ _(month)/ _____(year)