Learner Evidence

SITHPAT006: Produce desserts

This document is to provide the learner with a reference point for recording their own performance
on criteria required for this unit. They should detail the nature of the evidence, where it can be
accessed and its relevancy to the criteria.

In your own words, please provide details for any evidence you refer to, answering the following:
➢ What did you do?

Group discussion about the skills and knowledge required to produce cakes, pastries and
breads in a commercial kitchen following standard recipes

➢ When did you do it?

18 August 2020 while online class

➢ When or over what period of time did you do it?

One week

➢ How did you do it?

Discussing

➢ What was the outcome?

This unit describes the performance outcomes, skills and knowledge required to produce
hot, cold and frozen desserts following standard and special dietary recipes. It requires the
ability to select, prepare and portion ingredients and to use equipment and a range of
cookery methods to make and present desserts.

Evidence must be:

Valid – the evidence you provide must be directly relevant to the unit criteria you are submitting it
for.

Sufficient – the evidence you provide must be substantial enough to allow someone to judge your
competency. Note that this means the evidence should be high quality, rather than high quantity.

Authentic – the evidence must be your own work (or assessment of your own work).

Current – the evidence you provide must be from the present or the very recent past (e.g.
qualifications must still be recognised and valid).
 Element/criteria Details of evidence of competency in criteria

1. Select ingredients

1.1 Confirm food production requirements  The primary requirement in food manufacturing is

from food preparation list and standard to create a product that can be packaged, sold, and
recipes subsequently eaten. This involves developing a mix
of ingredients that can be combined efficiently and
cost-effectively to be reasonably palatable.

1.2 Calculate ingredient amounts according If you know the ingredient amounts, you can find
to requirements the percentage by dividing the weight of
each ingredient by the weight of the flour.

1.3 Identify and select ingredients from Adding ingredients is easy. Open your fridge, tap
stores according to recipe, quality, the icon, and say what you have. Add
freshness and stock rotation more ingredients. Don't forget your pantry.
requirements

2. Select, prepare and use equipment

• Auto Loading. Generally speaking we advise

2.1 Select type and size of equipment
auto loading for larger incineration operations,
suitable to requirements
Bin Tippers, Elevators and Container Handling,
Ram Loaders,
Crushers, Shredders and Conveyors, Liquids
and Sludge Feed Systems, Auto De-Ashing, Ash
Bin, Wet Bath Ash Conveyor.

1. Empty your sink. This is simple but smart

2.2 Safely assemble and ensure cleanliness of
suggestion, Clean as you go. With an empty
equipment before use
sink at the start of your meal preparation,
cleaning as you go is a lot easier to follow,
Empty your trash can/s regularly, Wash your
sink after washing the dishes, Choose your
“cleaning partners” wisely.

1. Safe use of machinery, equipment and tools,

2.3 Use equipment safely and hygienically
Protect yourself and employees, Run a
according to manufacturer instructions
maintenance programme, Check if personal
protective exemptions apply

3. Portion and prepare ingredients

3.1 Sort and assemble ingredients according
to food production sequencing
3.2 Weigh and measure wet and dry
ingredients according to the recipe and
quantity of desserts required
3.3 Minimise waste to maximise profitability
of desserts produced
4. Produce desserts and sauces
4.1 Following standard recipes, produce
desserts using cookery methods to
achieve desired product characteristics
4.2 Follow special dietary recipes to produce
desserts for those with special dietary
requirements
4.3 Produce hot and cold sauces to desired
consistency and flavour
4.4 Use thickening agents suitable for sweet
sauces
Having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking., Pans
are prepared. Mixing bowls, tools and equipment
set out.
If a wet ingredient is listed in ounces, its fluid
ounces and should be measured in a wet
measuring cup. Chocolate chips, oats, flour, pasta,
and rice are all things that would be listed in
ounces
• Stop buying stuff. One of the biggest things
you can do to reduce your waste, is to simply
stop buying so much stuff, Avoid food wrapped
in plastic, bring your own bag, Shop local, Buy
things in bulk.
• Baking. This involves applying a dry convection
heat to your food in an enclosed environment.
Frying. This means cooking your food in fat –
there are several variations of frying, Roasting,
Grilling, Steaming, Poaching, Simmering,
Broiling.
recipes for special health requirements, such as
low-fat, and dairy, wheat and meat-free,
Cholesterol-friendly, Dishes to help promote
a healthy cholesterol balance, Dairy-free, Dairy-
free breakfast, Dairy-free lunch, Dairy-free dinner,
Dairy-free snack, Diabetes-friendly, Egg-free.
Cold sauces include a wide variety of preparations
from basic oil-and-vinegar combinations to
relishes, salsas and pesto’s. Vinaigrette and
mayonnaise styles of dressings fill a major role in
this category because of their versatility and
endless variations.
A thickening agent or thickener is a substance
which can increase the viscosity of a liquid
without substantially changing its other
properties. Edible thickeners are commonly used
to thicken sauces, soups, and puddings without
altering their taste; thickeners are also used in
paints, inks, explosives, and cosmetics
4.5 Make food quality adjustments within
scope of responsibility
5. Portion, present and store desserts
5.1 Portion desserts to maximise yield and
profitability of food production
5.2 Use accompaniments that balance and
enhance taste and texture of desserts
5.3 Select garnishes and decorations with
flavours and textures that complement
desserts
5.4 Plate desserts, accompaniments and
garnishes attractively, with artistic flair pastry-making, women possessed of
appropriate for the occasion and the item considerable artistic flair and style who found an
5.5 Plate and decorate desserts for
practicality of service and customer
consumption
5.6 Visually evaluate desserts and adjust
presentation before serving
Quality control is a process through which a
business seeks to ensure that product quality is
maintained or improved. A major aspect of quality
control is the establishment of well-
defined controls. These controls help standardize
both production and reactions to quality issues.
Portioning desserts is all
about maximising the yield and profitability of
food production. Deviating from this can cause
food wastage and lost profits.
Accompaniments can be defined as any additional
food items that are served with the main
dish. Accompaniments are generally flavoured
food and sauces offered with specific main dishes.
Appropriate accompaniment enhances the flavour
of the dish by providing a balance and contrast to
taste.
A garnish is an item or substance used as
a decoration or embellishment accompanying a
prepared food dish or drink. In many cases, it may
give added or contrasting flavour.
Some garnishes are selected mainly to augment
the visual impact of the plate, while others are
selected specifically for the flavour they may
impart.
Adding extra creativity, both are converts to
exciting outlet for their creativity.
Consumer spending, consumption, or
consumption expenditure is the acquisition of
goods and services by individuals or families. It is
the largest part of aggregate demand at the
macroeconomic level.
Plate presentations begin with the mastering the
basic of proper culinary techniques, high quality
food, and plate selections that fit the style of the
dish, For appetizers and desserts that serve as
bookends of a meal, there may be one,

5.7 Display desserts with appropriate sauces
and garnishes
5.8 Store desserts in appropriate
environmental conditions
5.9 Clean work area, and dispose of or store
surplus and re-usable by-products
according to organisational procedures,
environmental considerations, and cost-
reduction initiatives
Before beginning the plating process determine
the focal point by visualizing 
1. Add a backdrop. Set the stage for
your dessert table with an elegant backdrop,
Group like items, Wrap it up, and Think beyond
the table. Add labels, Have back-up.
Cakes filled and frosted with butter cream may be
refrigerated overnight or frozen. Freeze
uncovered until firm, then wrap in plastic wrap,
then foil. Defrost wrapped cake overnight in
refrigerator. Warm apple or other fresh fruit
cakes, pecan or fruit tarts will keep at room
temperature, covered, overnight or freeze
Reusing products means using them again for
their original purpose, hence retaining more of
the products' value, compared with, for example,
recycling the product for raw materials.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role, and:
➢ Follow standard and special recipes
to produce at least ten different
desserts from the common desserts
listed in the knowledge evidence
➢ Ensure that at least two of the above
desserts are produced to meet
requirements of different special
dietary requirements as listed in the
knowledge evidence
➢ Produce and use each of the
following sauces at least once when
preparing above range of desserts:
o chocolate based sauces
o custards and crèmes
o flavoured butters and creams
o fruit purées, sauces or coulis
o fruit syrups
o sabayon and zabaglione
o sugar syrups
➢ Use each of the garnishes and
decorations listed in the knowledge
evidence at least once when
preparing above desserts
➢ Use appropriate cookery methods
from the list in the knowledge
evidence when producing the above
desserts
A standardized recipe specifically describes the
exact, measurable amount of ingredients and the
method of preparation needed to consistently
produce a high-quality product. The exact
procedures, the type of equipment, and the
quantity and quality of ingredients are listed.
• Food allergies and intolerances — such as dairy
free, fish and shellfish allergies, nut free and
gluten free.
• Special dietary requirements
— vegetarian, vegans and pregnancy.
Simple chocolate syrup can be made
from unsweetened cocoa powder, a sweetener
such as sugar, and water. Recipes may also include
other ingredients, such as corn syrup, malt, and
flavourings like vanilla extract. Industrial recipes
may contain ingredients such as: High fructose
corn syrup. There are three types of butter
creams that are most often used: American Butter
cream, Swiss Meringue Butter cream, and Italian
Meringue Butter cream. Fruit syrup – as a food
ingredient is usually a concentrated juice from a
less-expensive fruit (apple, pear, or pineapple) used
to sweeten and extend the quantity of more
expensive products. A typical use would be for an
“'all-fruit' strawberry spread” to include apple
juice, as well as strawberry
• Berries, Blueberry Syrup, Candy crumble,
Caramel syrup, chocolate curls, Chocolate
forms, Chocolate Leaves, Chocolate sauce.
•  Baking, Frying, Roasting, Grilling, Steaming,
Poaching, Simmering, Broiling.

➢ Present desserts, accompaniments
and garnishes attractively and
decoratively
➢ Prepare above desserts:
o that are consistent in quality,
size, shape and appearance
o within commercial time
constraints
o reflecting required quantities to
be produced
o following procedures for portion
control and food safety practices
when handling and storing
desserts
o responding to special customer
requests and dietary
requirements
Foundation Skills
Reading skills to:
➢ Locate information in food
preparation lists and standard
recipes to determine preparation
requirements
➢ Locate and read date code and stock
rotation labels
Writing skills to:
➢ Write notes on recipe requirements
and calculations
Numeracy skills to:
1. Choose the right plate, Choose the right size
plate, Choose a complementary plate colour,
Plate with a clock in mind, Use moist
ingredients as your base, Serve odd amounts
of food, Place food to create flavour bites,
Don't overcrowd your plate.
It requires the ability to select, prepare and portion
ingredients and to use ... wet and dry ingredients
according to the recipe and quantity of desserts
required.
1. Use Smaller Dinnerware.
2. Use Your Plate as a Portion Guide.
3. Use Your Hands as a Serving Guide.
4. Ask for a Half Portion When Eating Out.
5. Start All Meals With a Glass of Water.
6. Take It Slowly.
7. Don't Eat Straight From the Container.
If you decide you want to pre-cook food and then
cool it, you will need to ensure that the food is
cooled rapidly to 5°C. If a large container of cooked
food.
Pack” or “Production” Date-this is the date on
which the food product was manufactured or
placed in final packaging. “Sell by” date-this is
a date determined by the manufacturer which
provides information to the retailer
for stock control while leaving a reasonable
amount of shelf life for the consumer after
purchase.
Sum weights of ingredients and sum nutrient levels
of ingredients. Divide sums by yield of recipe to
determine weight per serving and nutrients per
serving.
Look up the individual serving size for the food item
or a similar item in a nutrition book or website.

➢ Calculate the number of portions
Planning and organising skills to:
➢ Efficiently sequence the stages of
food preparation and production
Self-management skills to:
➢ Manage own speed, timing and
productivity
Divide the weight of the food item by its individual
serving size. This is the number of servings that
the dish serves. Weigh out one individual portion
size.
Having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans
are prepared. Mixing bowls, tools and equipment
set out.
1. Delegate Tasks.
2. Prioritize Work.
3. Create a Schedule.
4. Set up Deadlines.
5. Overcome Procrastination.
6. Deal With Stress Wisely.
7. Avoid Multitasking.
8. Start Early.
Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and

performance criteria of this unit:

➢ Culinary terms and trade names for: Bavarian cream, crème bavaroise or simply
bavarois is a dessert consisting of milk thickened
o variety of common desserts:
with eggs and gelatine or isinglass, into which
▪ bavarois whipped cream is folded.
▪ crème brulee Crème brûlée, also known as burned cream, burnt
cream, Trinity cream is a dessert consisting of a rich
▪ crème caramel
custard base topped with a texturally contrasting
▪ crêpes layer of hardened caramelized sugar.
▪ custards and creams A mousse is a soft prepared food that incorporates
air bubbles to give it a light and airy texture. It can
▪ flans
range from light and fluffy to creamy and thick,
▪ fritters depending on preparation techniques. A mousse
may be sweet or savoury.
▪ ice-cream
Parfait describes two types of frozen dessert. In
▪ meringues
France, where the dish originated, parfait is made
▪ mousse by boiling cream, egg, sugar and syrup to create a
custard-like puree which is sometimes served in a
▪ parfait
parfait glass.
▪ pies Parfait describes two types of frozen dessert. In
▪ prepared fruit France, where the dish originated, parfait is made
by boiling cream, egg, sugar and syrup to create a
▪ puddings
custard-like puree which is sometimes served in a
▪ sabayon parfait glass. 
▪ sorbet Gluten free flour is a term that is applied
to flours that are made of non-gluten containing
▪ soufflé
products. ... Gluten is a protein found in wheat, rye,
▪ tarts barley and triticale that, when water or liquid is
added to it, makes elastic dough.
o ingredients commonly used to
produce desserts Yeast-free grains include items made from corn,
rice, oats, and dense wheat products such as pasta.
o substitute ingredients used to
It is not necessary to avoid gluten while following
produce desserts for special
a yeast-free diet as yeast and gluten are not
dietary recipes:
similar. Gluten is a protein found in some grains
▪ gluten free flour that helps them to keep their shape by providing a
▪ yeast-free flour glue-like texture.

▪ non-sugar sweeteners
➢ Common special dietary Less than 0.5 grams of fat per
requirements which must be reference amount and per labelled serving of a
considered when producing desserts: food.” Less than 0.5 grams of fat per
reference amount and per serving of food is
o fat free
considered a nutritionally
o low carbohydrate insignificant amount of fat.
o low fat Low-carbohydrate diets restrict carbohydrate
consumption relative to the average diet. Foods
o low gluten
high in carbohydrates are limited, and replaced
o gluten free with foods containing a higher percentage of fat
and protein, as well as low carbohydrate foods
o low kilojoule
The rule specifies, among other criteria, that any
o low sugar
foods that carry the label “gluten-free,”
o sugar free “no gluten,” “free of gluten,” or “without gluten”
must contain less than 20 parts per million
o type one and two diabetic
of gluten.
o vegan

An unpleasant or dangerous immune system

reaction after a certain food is eaten.

The cause of food allergies is unknown. In some

cases, allergies experienced during childhood may
resolve in adulthood.
Symptoms of a reaction can include digestive
➢ Meaning of: problems, hives or swollen airways. Severe
o food allergy reactions can be life-threatening.
o food intolerance Digestive problems that occur after a certain food is
eaten.

A visit to a doctor is required after a new reaction

to a particular food if the reaction is moderate or
severe. This helps determine if it's intolerance or a
potentially life-threatening food allergy.
 Technically, they could sue you for damages. For

example, if they are allergic to peanuts and they

➢ Key health and legal consequences of tell you no peanuts and there are peanuts in the
failing to address special
requirements product, then you can be sued for the medical etc.

costs. If it is just a matter of taste, then they can

ask for their money back.

Stock rotation labels help eliminate the risk of

food borne illness and food waste by using the
➢ Contents of stock date codes and
first-stocked first-served method. Set includes
rotation labels
one roll of each label type; order
replacement labels below right.

➢ Cookery methods used when Baking is a method of preparing food that uses
preparing desserts: dry heat, normally in an oven, but can also be
done in hot ashes, or on hot stones. The most
o adding fats and liquids to dry
common baked item is bread but many other
ingredients
types of foods are baked. Heat is gradually
o baking transferred "from the surface of cakes, cookies,
and breads to their center.
o chilling
 These are desserts or foods that were
o flambé
prepared with no use of fire or heat. And, in
o freezing fact, they are prepared using normal room
temperature only or by freezing or by adding
o poaching
lots of ice and / or crushed ice.
o reducing
Poaching is a cooking technique that
o selecting and preparing involves cooking by submerging food in a
appropriate dessert moulds liquid, such as water, milk, stock or wine.
o steaming Stewing is a combination cooking method that
uses small, uniform pieces of meat that are
o stewing
totally immersed in liquid and slowly
o stirring and aerating to achieve simmered. In this case, the food and the liquid
required consistency and texture are served together as one dish
o using required amount of batter Steaming works by boiling water continuously,
according to desired causing it to vaporize into steam;
characteristics of finished the steam then carries heat to the nearby food,
products thus cooking the food. ... Such cooking is most
often done by placing the food into a food
o weighing or measuring and steamer, typically a circular container made of
sifting dry ingredients
metal or wood and bamboo.
o whisking, folding, piping and
spreading

➢ Expected product characteristics of
the classical and contemporary
desserts specified in the performance
evidence:
o appearance
o colour
o consistency
o moisture content
o shape
o size
o structure
o taste
o texture
➢ Common garnishes and decorations
used when preparing desserts:
o coloured and flavoured sugar
o fresh, preserved or crystallised
fruits
o jellies
o shaved chocolate
o sprinkled icing sugar
o whole or crushed nuts
➢ Appropriate cooking temperatures
and times for desserts
Dessert consists of variations of flavours,
textures, and appearances. Desserts can be
defined as a usually sweeter course that
concludes a meal. This definition includes a
range of courses ranging from fruits or dried
nuts to multi-ingredient cakes and pies. Many
cultures have different variations of dessert.
Dessert is a course that concludes a meal. The
course usually consists of sweet foods, such
as ... of these ingredients, along with the
preparation methods, play a major part in
the consistency, texture, and flavour of the end
product.
Flour or starch components serve as a protein
and give the dessert structure. Fats contribute
moisture and can enable the development of
flaky layers in pastries and pie crusts. The dairy
products in baked goods keep
the desserts moist.
This union of sugar and
water affects the texture of baked goods in two
important ways. It keeps baked goods soft and
moist. The bond between sugar and water
allows sugar to lock in moisture so that items
such as cakes, muffins, brownies, and frostings
don't dry out too quickly.
The concept is simple: gelatine is a natural
product derived from a protein of animal origin
(collagen). In pastry it is used as a thickening
and gelling agent and it is commonly available
in two forms: Granulated gelatine: available as
a brownish “powder”.
Milk chocolate and semisweet chocolates are
best for making shavings. The chocolate will
work best at room temperature.
1. Work out the percentage difference
in temperature. Start Temperature /
End Temp = % Difference.
2. Adjust Expected Time. Multiply initial time by
the % Difference.
3. Add a safety margin. This isn't an exact science,
and you don't want to burn dinner, so I check
earlier just to be sure.

➢ Techniques to garnish, decorate,
plate and present attractive desserts
➢ Indicators of freshness and quality of
stocked ingredients for desserts
➢ Mise en place requirements for
producing desserts
➢ Appropriate environmental
conditions for storing desserts and
re-usable by products of their
preparation to:
o ensure food safety
o optimise shelf life
➢ Safe operational practices using
essential functions and features of
equipment used to produce desserts
1. Citrus Garnishes. Take lemons and make
lemonade, or create beautiful decorations for
your table, Fans, Flowers, and
Butterfly Garnishes, These garnishes are really
creative, Chocolate Garnishes, Bell
Pepper Garnishes, Fruit Basket Garnishes.
For the moistness, the sensory judges first
touch the product to feel if it is dry or not and
to feel the levels of humidity, then they also
taste and evaluate it in the mouth. To measure
cohesiveness, the sensory judges touch and eat
few bites of the cake to see how much the
product crumbles or not.
Mise en place” is a French phrase that translates to
mean “everything in place” or “putting in place.” It
is a general concept for how everything operates in
the kitchen.
Food Hygiene, otherwise known as Food Safety can
be defined as handling, preparing and
storing food or drink in a way that best reduces the
risk of consumers becoming sick from the food-
borne disease. The principles of food safety aim to
prevent food from becoming contaminated and
causing food poisoning.
A safe operating procedure is a written document
that provides step-by-step instructions on how
to safely perform a task or activity which involves
some risk to health and safety