For logbook only choose 1 recipe.
Please make as minimum words as possible as usual
Plagiarism not more than 10%
SITHPAT016 produce desserts First published 2022 Version 1.0 RTO Works www.rtoworks.com.au
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[email protected]. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Contents Introduction4 Assessment for this unit4 Assessment Task 1: Knowledge questions5 Information for students5 Questions6 Assessment Task 1: Checklist16 Assessment Task 2: Student Logbook17 Information for students17 Activities19 Assessment Task 2: Checklist24 Final results record26 Introduction Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines answer all questions completely and correctly submit work which is original and, where necessary, properly referenced submit a completed cover sheet with your work avoid sharing your answers with other students. i Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions Provide answers to all of the questions below. Provide a brief description for each of the following. Dessert Description Bavarois Crème brulee Crème caramel Crêpes Custards and creams Fat bloom Fritters Meringues Mousse Panna cotta Parfait Pies Prepared fruit Puddings Sabayon Soufflé Sugar bloom Tarts % Cocoa Describe the relevant cooking methods. Method Description Baking Chilling Freezing Flambé Poaching Reducing Steaming Stewing Tempering List ten ingredients that are commonly used to produce desserts. Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour Yeast-free flour Non-sugar sweeteners Explain the difference between ‘food allergy’ and ‘food intolerance’ List three legal and health consequences of not meeting special customer requests and dietary requirements? Describe three indicators which you would use to select fresh and quality ingredients. Describe three mise en place tasks related to cooking desserts. Choose two different desserts and explain how you would garnish, decorate, plate and present them. Describe each of the following special dietary requirements and how these impact dessert consumption. Gluten free Low kilojoule Low sugar Sugar free Type one and two diabetic Vegan Describe the following processes for preparing desserts. Process Description Adding fats and liquids to dry ingredients Selecting and preparing appropriate dessert moulds Stabilising Stirring and aerating to achieve required consistency and texture Weighing or measuring Sifting dry ingredients Tempering chocolate Whisking, folding, piping and spreading List two animal and two plant based setting agents used to produce desserts. Setting agents Animal based Plant based How can you ensure that you cook desserts for the correct time and temperature? List three considerations when storing desserts to ensure food safety and to optimise shelf life. Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Task outcome: Satisfactory Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you: · follow standard and special recipes to produce and present at least eight different desserts: four of these desserts must be hot (one of which must also meet different special dietary requirements) four of these desserts must be cold (one of which must also meet different special dietary requirements) there should be able least two different frozen components included in any of the eight desserts the eight desserts will be chosen from this list (your assessor will advise which you are to produce): bavarois crème brulee crème caramel crêpes fritters meringues mousse panna cotta parfait pies poached or stewed fruit puddings soufflé tarts follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight desserts ensure that at least one of the hot and one of the cold desserts above are produced to meet different special dietary requirements produce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts): chocolate based sauces custards and crèmes fruit purées, sauces or coulis sabayon or foams use each of the garnishes and decorations below at least once when preparing above desserts (at least once across production of the eight desserts): fruits jellies tempered chocolate wafer or tuille nuts use appropriate cookery methods and processes when producing the above desserts, to achieve the desired: appearance colour consistency moisture content shape size structure taste texture. Instructions for how you will complete these requirements are included below. Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. What do I need to demonstrate? During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: interpreting standard recipes confirming food production requirements calculating ingredient amounts selecting the relevant cookery methods and determining cooking times and temperatures identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements producing the required quantities selecting the type and size of equipment required ensuring that equipment is safely assembled, clean and ready for use using equipment safely and hygienically using equipment according to the manufacturer’s instructions sorting and assembling ingredients according to food production sequencing weighing and measuring wet and dry ingredients accurately as per quantity of desserts creating portions according to the recipe minimising waste to maximise profitability following standard and special dietary recipes accurately to achieve product characteristics producing sauces to desired temperatures, consistency and flavour making adjustments to desserts to ensure quality following procedures for portion control to maximise yield and profitability of production using accompaniments and garnishes that balance each dessert and enhance taste and texture plating desserts, accompaniments and garnishes attractively storing desserts in appropriate environmental conditions following organisational policies and procedures maintaining a clean work area disposing of or storing surplus products and re-usable by products working safely, working hygienically, working sustainably and efficiently working within commercial time constraints and deadlines. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, a logbook summary and a Journal template that you must complete each time you produce a dessert. You will also find a Supervisor Declaration form. Each time you produce a dessert for assessment of this unit, you will need to: complete a Journal. The journal helps you to record the work you did to produce the relevant dessert. It also provides you with an opportunity to think about the processes you followed – what went well, what you would do differently next time and so on. It also helps you to provide evidence for your assessment. ask your supervisor/assessor to sign the Supervisor endorsement section at the end of your Journal. Your assessor will also observe you as you produce each of the eight desserts and they will complete an observation checklist. As directed in your Student Logbook, you will need to produce eight desserts from the list below: bavarois crème brulee crème caramel crêpes fritters meringues mousse panna cotta parfait pies poached or stewed fruit puddings soufflé tarts. When you have completed all of your journals, ask your Supervisor/s to complete the Supervisor Declaration that you will find after the Journal template. Tips for completing your Student Logbook Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. Stay in touch with your assessor. Ask questions, raise issues, check in, communicate Most importantly, ask for help if you are having trouble! 1. Determine production requirements. To ensure that you have everything that you require to produce the desserts, you will need to interpret the standard and special dietary recipes 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 equipment that you require ensure that the appropriate equipment is ready for use take any customer requirements and special dietary needs into consideration. The Journal/s that you will find in the Student Logbook have been provided to help you. Produce desserts. Now it’s time to put all of that planning and organising to work. Prepare the desserts as per the recipes. Ensure that: all food is prepared safely and hygienically you follow portion control procedures you manage your own speed, timing, sequencing and productivity to ensure efficiency all stages of preparation and cooking are completed in a way which ensures: quality of food items consistency of food items organisational standards are met waste is minimised to maximise the profitability you assemble and use equipment safely and hygienically you sort and assemble ingredients logically and efficiently food items match the recipes and menu descriptions the required quantities of food are produced you prepare a range of hot and cold sauces you adjust the taste, texture, temperature and appearance of desserts according to any deficiencies you identify you evaluate the quality of finished desserts and make adjustments to ensure a quality product you plate and present desserts attractively and on appropriate service-ware you add sauces, garnishes and accompaniments of correct temperature, consistency and flavour as required you work within commercial time constraints and deadlines you store food safely and in appropriate environmental conditions you respond to any special customer requests or dietary requirements you maintain a clean and tidy work area you dispose of or store surplus products effectively you work sustainably. Complete a Journal for each time you produce a dessert as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the endorsement each time that you complete a journal. Submit documents to your assessor. Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you take