Name: (Write your Name)

Student ID: (Write your ID)

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHPAT006 Produce Desserts

Assessment Task 1: Knowledge questions

Questions

1. Provide a brief description for each of the following.

Dessert Description

bavarois

crème brulee

crème caramel

crêpes

custards and creams

flans

fritters

ice-cream

meringues

mousse

parfait

pies

prepared fruit

puddings

sabayon

sorbet

soufflé
Name: (Write your Name)
Student ID: (Write your ID)

tarts

Answer to question number 1:

The answer to the question number 1 is given below:

Dessert Description

bavarois

crème brulee

crème caramel

crêpes

custards and creams

flans

fritters

ice-cream

meringues

mousse

parfait

pies

prepared fruit

puddings

sabayon

sorbet
Name: (Write your Name)
Student ID: (Write your ID)

soufflé

tarts

2. Describe the relevant cooking methods.

Method Description

Adding fats and liquids

to dry ingredients

Baking

Chilling

Freezing

Flambé

Poaching
Name: (Write your Name)
Student ID: (Write your ID)

Reducing

Steaming

Stewing

Answer to question number 2:

Method Description

Adding fats and liquids

to dry ingredients

Baking

Chilling
Name: (Write your Name)
Student ID: (Write your ID)

Freezing

Flambé

Poaching

Reducing

Steaming

Stewing

3. List 10 ingredients that are commonly used to produce desserts.

Answer to question number 3:

4. Explain why each of the following ingredients may need to be used when producing
desserts.
Name: (Write your Name)
Student ID: (Write your ID)

Gluten-free flour

Yeast-free flour

Non-sugar
sweeteners

Answer to question number 4:

Gluten-free
flour

Yeast-free
flour

Non-sugar
sweeteners

5. Explain the difference between ‘food allergy’ and ‘food intolerance’.

Answer to question number 5:

6. What are the legal and health consequences of not meeting special customer requests
and dietary requirements?

Answer to question number 6:

Name: (Write your Name)
Student ID: (Write your ID)

7. Describe three indicators which you would use to select fresh and quality ingredients.

Answer to question number 7:

8. Describe three mise en place tasks related to cooking desserts

Answer to question number 8:

9. Choose two different desserts and explain how you would garnish, decorate, plate and
present them.

Answer to question number 9

10. Describe each of the following special dietary requirements and how these impact dessert
consumption.
Name: (Write your Name)
Student ID: (Write your ID)

Fat free

Low carbohydrate

Low fat

Low gluten

Gluten free

Low kilojoule

Low sugar

Sugar free

Type one and two diabetic

Name: (Write your Name)
Student ID: (Write your ID)

Vegan

Answer to question number 10:

Fat free

Low carbohydrate

Low fat

Low gluten

Gluten free

Low kilojoule

Low sugar
Name: (Write your Name)
Student ID: (Write your ID)

Sugar free

Type one and two diabetic

Vegan
Name: (Write your Name)
Student ID: (Write your ID)

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITHPAT006 Produce Desserts

Assessment Task 2: Student logbook

Activities
Complete the following activities.

Activity 1:

Carefully read the scenario provided in the Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)
(Write down the followings):

1. In your Student Logbook, you will find some detailed information about providing evidence, the preparation
and planning documents you must complete for each time that you cook, a logbook summary and a
reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:

• complete a planning document

• complete a reflective journal (a reflective journal provides an opportunity for you to think about the
cooking process – what went well, what you would do differently next time). It also helps you to provide
evidence for your assessment

• ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation

checklist.
Name: (Write your Name)
Student ID: (Write your ID)

1. In your Student Logbook, you will find some detailed information about providing evidence, the preparation
and planning documents you must complete for each time that you prepare a dish, a logbook summary and
a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will be
required to demonstrate a range of the skills and knowledge that you have developed during your course.
Write the following answers (within 10-15 words):

(a) How do you demonstrate the skill and knowledge of interpreting standard recipes and food preparation
lists.

(b) How do you demonstrate the skill and knowledge of confirming food production requirements
(c) How do you demonstrate the skill and knowledge of calculating ingredient amounts.

(d) How do you demonstrate the skill and knowledge of identifying and selecting ingredients from stores
according to quality, freshness and stock rotation requirements.
(e) How do you demonstrate the skill and knowledge of following procedures for portion control
(f) How do you demonstrate the skill and knowledge of producing the required quantities
(g) How do you demonstrate the skill and knowledge of checking perishable supplies for spoilage
(h) How do you demonstrate the skill and knowledge of checking perishable supplies for contamination
(i) How do you demonstrate the skill and knowledge of selecting the type and size of equipment required
(j) How do you demonstrate the skill and knowledge of ensuring that food preparation equipment is safely
assembled, clean and ready for use
(k) How do you demonstrate the skill and knowledge of using equipment safely and hygienically
(l) How do you demonstrate the skill and knowledge of using equipment according to the manufacturer’s
instructions
(m) How do you demonstrate the skill and knowledge of sorting and assembling ingredients
according to food production sequencing
(n) How do you demonstrate the skill and knowledge of weighing and measuring ingredients accurately
(o) How do you demonstrate the skill and knowledge of portioning according to the recipe
(p) How do you demonstrate the skill and knowledge of cleaning and cutting ingredients using basic culinary
cuts as per culinary standards
(q) How do you demonstrate the skill and knowledge of minimising waste to maximise profitability
(r) How do you demonstrate the skill and knowledge of following standard recipes accurately and use the
following products/agents:
I. thickening agents
II. clarifying agents
III. flavouring agents
Name: (Write your Name)
Student ID: (Write your ID)
IV. convenience products

(s) How do you demonstrate the skill and knowledge of preparing derivative sauces (both hot and cold) as
required
(t) How do you demonstrate the skill and knowledge of reconstituting or reheating stocks, sauces and
soups to required consistencies
(u) How do you demonstrate the skill and knowledge of selecting suitable accompaniments.
(v) How do you demonstrate the skill and knowledge of adding garnishes according to standard recipes
(w)How do you demonstrate the skill and knowledge of making adjustments to dishes to ensure quality
(x) How do you demonstrate the skill and knowledge of presenting soups and sauces attractively
(y) How do you demonstrate the skill and knowledge of using appropriate service-ware
(z) How do you demonstrate the skill and knowledge of evaluating and adjusting presentation to ensure
quality dishes
(aa) How do you demonstrate the skill and knowledge of storing in appropriate environmental conditions
(bb) How do you demonstrate the skill and knowledge of following organisational policies and procedures
(cc) How do you demonstrate the skill and knowledge of maintaining a clean work area throughout service,
and cleaning up at the end of service
(dd) How do you demonstrate the skill and knowledge of disposing of or storing surplus products
according to storage requirements and food safety standards
(ee) How do you demonstrate the skill and knowledge of working safely, hygienically, sustainably
and efficiently
(ff) How do you demonstrate the skill and knowledge of working within commercial time constraints and
deadlines
(gg) How do you demonstrate the skill and knowledge of responding to special customer requests
and dietary requirements.

Activity 2.
Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

a. To ensure that you have everything that you require to produce the desserts, you will need to:
Name: (Write your Name)
Student ID: (Write your ID)
 interpret the standard and special dietary recipes and associated food preparation list which
you will be working from and:
 confirm the food production requirements
 calculate the number of portions and the amount of each ingredient that you require
 select the relevant cookery method
 determine the cooking times and temperatures
 select the accompaniments which you will add to the desserts
 select the ingredients from stores
 check all perishable supplies for spoilage or contamination
 identify the food preparation equipment that you require
 ensure that the appropriate food preparation equipment is ready for use
 take any customer requirements and special dietary needs into consideration.

A Service planning template has been provided to help you.

3. Produce desserts.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
a. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit.
Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

4. Submit documents to your assessor.

Response to Activity 4:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 4 of Assessment Task 3 in Cover Page)

Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following
completed documents for each time that you cook a dish as part of your assessment for this unit.

 Service planning template

 Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.