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Course Title Certificate IV in Commercial Cookery
Unit Code and Title SITHPAT006 Produce Desserts
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
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Question 1 - Answer

1. Provide 1 menu example with a recipe card, listing the production steps for each of the
following types of dessert.

Include an appropriate garnish and a diferent sauce or accompaniment for each dessert.

 Tart
 Crème brûlée
 Ice cream
 Friters
 Sabayon
 Pudding
 Soufflé
 Fruit pie
 Bavarois
 Crêpes
 Mousse

Category Menu example Garnish Accompaniment Recipe attached

Tart Sweet tart calamondin Whipped cream Come with garnish of it
shredded own
sweetened coconut
Crème Vanilla bean creame Brown sugar, torch custard
brûlée brulee gun to caramelize
the sugar
Ice cream Chocolate and berry ice Berries Chocolate syrup
cream
Friters Cheese Banana friter shredded cheese Melted cheese

Sabayon Dessert wine sabayon Fresh berries and Fruit purees

roasted chestnut
Pudding Apple and buterscotch Yogurt cream and Fresh fruits
pudding rosemary
Soufflé Cheese souffle Icing sugar Fresh salad

Fruit pie Five fruits pie Vanilla ice cream Apple syrup

Bavarois Lychee lemongrass Raspberries and fruits

bavarois chocolate curls
Crêpes Classic crepes Icing sugar Strawberries and berries

Mousse Chocolate mousse Raspberry, Whipped cream

chocolate shaving
Recipes:

Sweet tart Calamondin

For the Pie Shell:

 Preheat the oven to 350°. in the medium bowl, combine the graham cracker crumbs, sugar,
coconut and melted buter. Stir until well combined. Pour the crumb mixture into a 9” tart
pan or pie plate and press the crumbs firmly against the botom and sides of the pan. Set
aside

For the Pie Filling:

 In a large bowl, combine the sweetened condensed milk, egg yolks calamondin juice.
Whisk to combine and add the zest. Stir until evenly incorporated.

 Pour the filling into the pie shell and bake for 15 minutes. Remove the pie from the oven
and let cool for 15 minutes, then refrigerate until cold and set.

For the Whipped Cream Topping:

 In a small prep bowl, combine the gelatin and water and let rest for 2 minutes to bloom.
Place the bowl in the microwave and heat in 5 second bursts until the gelatin has
dissolved. Set aside to cool. (It should not be warm when you add it to the cream -- this
is important).

 add the whipping cream to a medium bowl and beat on high speed with a hand mixer for
one minutes or until the cream starts to look airier and flufy. Add the confectioners sugar
one tablespoon at a time, beating after each addition. Only beat the cream to soft peak
stage. Which means that when you lift the beater , you can see a peak, but it will bend and
fold over on itself.Test the gelatin -- it should still be in liquid form, but at room
temperature. Add one tablespoon of the cream to the gelatin and stir to temper it. While
beating on high speed, in a steady stream, add the gelatin mixture to the cream. Beat
until stif peaks form. Cover and refrigerate until ready to garnish. Fit a piping bag with a
star tip or other large decorative tip. Fill the bag with stabilized whipped cream.

 Sprinkle coconut around the rim. Pipe the whipped cream decoratively over the coconut.
You could also pipe the whipped cream first, then sprinkle with coconut -- whatever you
prefer. Refrigerate until ready to serve.

Vanilla bean creeme brulee

 Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat
just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
 In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture,
then pour sugar-egg mixture into cream and stir.

 Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway
up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely.
Refrigerate for several hours and up to a couple of days. When ready to serve, top each custard with
about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn
on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two
hours.

Chocolate and berries ice cream

 Mix blueberries, sugar and salt in a heavy saucepan over medium high heat. Stir occasionally until sugar
dissolves. Bring to a boil.
 Reduce heat and simmer 10 minutes. Remove from heat and let cook 20 minutes. Puree in a blender. Stir
puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight.
 Pour into an ice cream maker and freeze according to manufacturer direction. When the ice cream ready
topping with berries on top and add chocolate syrup.

Cheese Banana Fritter

 Sift flour and bicarbonate of soda into a bowl. Add water and mix to a smooth bater.
 Peel bananas, cut into three and roll lightly in flour. Drop banana pieces into bater and drain of excess bater.
 Deep fry in hot oil until golden brown. Remove the friter, drain on absorbent paper. Shredded cheddar cheese on
top and pour melted cheese on top and serve.

Dessert wine sabayon

 Whisk cream in a bowl until soft peaks form, cover with plastic wrap and refrigerate until required. Whisk yolks,
wine, sugar and vanilla seeds in a heatproof bowl until combined and sugar dissolves.
 Place over a saucepan of gently simmering water (bowl should fit snugly over pan) and whisk continuously until
mixture is thick, pale and tripled in volume and holds a ribbon (8-10 minutes).
 Remove from heat and whisk for 2-3 minutes to prevent sabayon cooking on sides of bowl, fold in cream to
combine, then refrigerate until required.

Apple and butterscotch Pudding

 To make custard, place milk, cream and vanilla pod and seeds in a saucepan over medium heat
and bring to just below the boil. Set aside. In a second saucepan, heat brown sugar, 1/3 cup
(80ml) water and 3/4 tsp salt flakes over high heat and bring to boil.
 Reduce to a simmer and cook, swirling pan, until it reaches 121°C on a sugar thermometer (this
will take about 6 minutes). Carefully add hot cream mixture, stirring until dissolved.
 Whisk yolks, whole egg and cornflour in a heatproof bowl until smooth. Gradually add hot
cream mixture in a steady stream, whisking constantly, until well combined. Return cream
mixture to saucepan over low heat and cook, stirring with a wooden spoon, for 2-3 minutes or
until custard coats the back of spoon. Strain through a fine sieve into a bowl and discard vanilla
pod. Cover surface directly with plastic wrap and set aside until needed.
 Preheat oven to 180°C. Grease a baking tray and line with baking paper.
 To make the rosemary crumble, place chocolate on prepared tray and bake, stirring halfway, for 10
minutes or until light golden. Sprinkle with rosemary and stand for 5 minutes to cool. Crumble
chocolate mixture into small pieces and set aside.
 To cook apple, heat buter in a large frypan over medium-high heat. Add apple and cook, stirring
occasionally, for 5 minutes or until starting to caramelise. Add caster sugar and cook, stirring, for 2
minutes or until sugar is dissolved. Add Calvados and cook, stirring, for 2 minutes or until reduced
slightly. Set aside to cool.

Cheese Souffle

 Preheat oven to 400 degrees. Buter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt
buter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2
minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon
pepper. Whisk in egg yolks.
 Whisk egg whites until stif peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake
on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until pufed, about 15 minutes.

Five fruits pie

 n a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl,
combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water
and vinegar; stir into flour mixture just until moistened.
 Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll
out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of
plate. Spoon fruit mixture into crust.
 Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with
cream; sprinkle with coarse sugar.
 Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a
wire rack.
Lychee and lemongrass bavarois

 To make the crème anglaise, whisk together egg yolks and sugar in a heatproof bowl, until pale and creamy.
 Combine milk and lemongrass in a saucepan over heat. Bring to boil. Pour boiling milk mixture over egg yolk
mixture, whisking constantly. Discard lemongrass.
 Set bowl over a saucepan of simmering water (ensuring base of bowl does not touch water). Whisk vigorously
for 10 minutes or until mixture thickens and whisk leaves a ribbon trail.
 Remove bowl from heat. Stir in gelatine and cool over a bowl of ice. In a separate bowl with an electric mixer,
beat cream until peaks form. When milk mixture is completely cold and firming up, fold in whipped cream until
completely incorporated.
 Pour mixture into six round bavarois moulds. Place a raspberry and lychee into each, then add more mixture to
cover fruit.
 Freeze for 1-1.5 hours or until set. Meanwhile, to make glaze, combine all ingredients in a small saucepan over
medium heat. Bring to a light simmer, then cook for 10 minutes or until thickened. Remove from heat and
allow to cool.
 Place chocolate discs on shortbread discs. Top with bavarois. Pour over 1 tbsp mango glaze. Garnish with
raspberries and chocolate curls, and serve.

Classic crepes

 In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and
add the eggs. Gradually pour in milk, whisking to combine after each addition. Let bater stand at room
temperature until slightly bubbly on top, 15 to 20 minutes.
 In a small skillet over medium heat, melt buter. About 1/4 cup at a time, drop bater evenly onto pan,
swirling it to evenly coat.
 Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining bater.
 Serve crêpes warm with fresh fruit and powdered sugar.

Chocolate mousse

 In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when
lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
 Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a
spatula until no streaks remain.
 Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at
least 1 hour.
 Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie
 2. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each
dish.

DESSERT EQUIPMENTS
TART Oven, Hand mixer, whisk, bowl, tart baking tin
CRÈME BRULEE Chef’s Torch, ramekins, whisk, mixing bowl, Oven
ICE CREAM Ice cream Maker, whisk, mould
FRITTERS Deep Fryer, whisk
SABAYON Whisk, Sauce pan, bowl,
PUDDING Sauce pan, microwave
SOUFFLE Oven, blender, saucepan
FRUIT PIE Baking tin, Oven
BAVAROIS Whisk, sauce pan, electric mixer
CREPES Mixing bowl, skillet
MOUSSE Bowl, electric mixer, whisk
3. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is
correctly cleaned and sanitised?

Set-up of ice cream machine Cleaning and sanitation requirements

To set up the ice cream machine, place the First of all, mix a hot water and a soap then pour it
machine away from any source of heat and away into the freezing camber of the ice cream machine.
from close to the walls to allow beter air Drain the soapy water and flush it again with
circulation. Ice cream mixture is fed to the cooling clean hot water to remove all traces of soap. Next,
chamber via a hopper, located on the top of the place all of the parts into a tub of more hot soapy
machine. Inside the cooling chamber a rotating water. Add a litle bit of bleach to kill any
beater fited with scrapers is located. The outside remaining bacteria and let the parts to soak for 30
surfaces of the chamber are fited with minutes. After that Rinse all parts with a water and
refrigerator coils, which cool the chamber and the let it dry of wipe it with a clean cloth
heat extracted is conveyed away from the Pour 2 litres of water that mix with detergent into
machine in the form of heated water. the machine
Pour the mixture into the machine through the Start the dasher by pushing the start buton and
funnel on the top of the machine let the machine work for about 2 minutes then
Adjust the freezing time by turning the knob of stop the dasher. opem the tap and let the water
the manual timer drain out and repeat the process until the water
Push the freezing buton come comes out clean.
When the timer reaches "0" a bell sounds
indicating that the ice cream is ready and may be
extracted
To extract the ice cream place a basin on the
shelf, open the outlet tap on the flange by turning
the outlet pin counter clockwise
When all the ice cream is out of the machine,
push the dasher buton and the freezing buton to
stop the freezing process. This is done even if the
freezing stops automatically when the timer
reaches "0"
If the ice cream is not quite hard enough when
the timer has reached "0", put the timer back on
for another 2 to 3 minutes

4. What are the nutritional aspects which apply for desserts? Which factors need to be
considered to lower carbohydrates and fat, substitute sugar, increase fibre and make
adjustments for general dietary requirements?

Desserts is usually sweet, high in calories, fat and low in nutrition that consider as unhealthy meal. But
dessert can be transforms into more healthier making the calories count, and increasing the nutritional value
of desserts by substituting some ingredients to more healthier ones for example reduce the sugar by replacing
sweet fruits.

5. You are working in the dessert section. For a function tomorrow night you receive the
following special dietary requests: Complete the table with the correct details to be
considered
 Name/Details Special Ingredients to Substitute Dessert Option
Request avoid Ingredients
Miller, Table 5 Gluten Wheat Coconut flour Gluten free lemon
intolerance syrup cake
Green, Table Nut allergy Nuts Pumpkin seed Pumpkin spice
6 cupcake with cream
cheese frosting

Rosenthal, Sugar free sugar Honey Honey and lemon

Table 6 curd tart
Mohammed, Low Starch Tapioca flour Marbled chocolate
Table 2 carbohydrate cheese cake
Macbeth, Vegan Egg, meat, milk Soy Banana ice cream
Table 3
Youngman, Diabetic, low fat sugar Honey Pumpkin and
Table 4 raspberry muffin

6. What are the potential implications for customers who sufer from the following food allergies?
What are the legal implications for you as a chef if you fail to follow instructions for ingredients
and preparation, where you fail to ensure these are being met?

Allergy Implications
Gluten will cause your immune system to destroy your
villi. These are the fingerlike parts of your small
intestine that are responsible for absorbing
nutrients. The symptoms could be abdominal
bloating, chronic diarrhea, stomach pain, nausea
and vomiting
MSG It can cause a person sweating, chest pain and
weak. More worst it could lead to anaphylactic
shock.
 Nuts Anaphylaxis, a potential life threatening reaction
that impairs breathing and can cause the body into
shock.
Eggs Can cause someone have stomach reaction, hives,
vomiting, nasal congestion and digestive
problems.
Lactose Migraines, nasal congestion, runny nose, wheezing
and sneezing. Also bloating

Salicylates Rapid heart rate, fever, confusion

Histamine Coeliac disease, headaches, rashes, itching,

stomach pain

Legal Implications
The restaurant or the chef who prepare the meal will be investigate and fine will be apply. For
serious cases, the chef could go to jail.

7. Explain the following production methods for fruit-based sauces and explain the economic
advantages and cost factors for the diferent methods:

Production process Method and economical or cost factors

Process of preserving fruits. Usually to be keep in
Jam process the botle for easy consumption. It is more healthy
and economically wise because of the natural
contents
Where fruits or vegetables to be blends with water,
Fresh blending process juice or milk. It also contains other ingredients such
as grain, herbs or proteins to highlight the flavor It
can only be produced in small quantities.
It is a process where fruits is boiled together with
Stock syrup process sugar then strained and poured into sterilized
botle. It is easy and accessible to do.

8. What are the production methods for the following variations of custard-based sauces?

a) Anglaise based
Usually used as a dessert cream or sauce. Anglaise based is made from the mixture of sugar, egg yolks and
hot milk added litle bit of vanilla essence.

b) Custard based
 Made from boil milk and sugar, then add with custard powder and bring it to boil. sometimes uses a litle
corn starch/corn flour

9. What is a sabayon? How is a sabayon produced?

is a light sweet sauce traditionally made with egg yolk, sugar and wine. egg yolks is beaten with the sugar in a
bowl over a bain marie until foamy. Then liquid is slowly added and keep on whisk until the sauce is
thickened.
10. Provide a description for the following types of creams used to enhance or accompany various
desserts:

Sauce Description
Crème Chantilly Chantilly cream is twice sweeter than regular
whipped cream. the preparation is almost the
same as whipped cream but the sugar added is
twice or more.
Crème à l’Anglaise Is a light custard that is used as a dessert cream or
sauce. The cream is made from egg yolk and sugar
that whipped together, added with hot milk and
flavored with vanilla extract.
Crème Renversée Also known as crème caramel that is baked
custard in a ramekin that cover with caramel on
the botom. it is similar to crème brulee but a lot
lighter and it is made from the whole eggs/
Crème Française Is a sour cream that traditionally made from
unpasteurized cream that naturally contained the
right bacteria to thicken it but now it is made by
adding fermenting agents with the necessary
bacteria to cream.
Crème Pâtissière Is a creamy custard thickened with starch and
eggs.
Crème Bavarois Similar to panna cota. It is made from cream
pattissiere mixed with Chantilly but added more
gelatine.
Crème Diplomat Is made from mixing cream patissiere and
Chantilly, gelatine and added desire flavoring
Buter Cream made by creaming together fats (buter,
margarine, or vegetable oil shortening) and
powdered sugar to the desired consistency and
lightness. Usually twice as much sugar as buter by
weight is used.
Mousse or Mousseline It is made from whipped egg whites and whipped
cream and flavored with chocolate, cofee or
caramel. It is often used as a filling or also as a
dessert itself.

11. Provide a description for the following types of thickeners and suggest a menu use for each type:

Thickener Description Application

Is a translucent colorless. It is Gummy candies, yogurts
Gelatine
derived from collagen taken
from animal body parts.
It is derived from plants which is Cofee pudding
Agar-agar
contains few caloris and low in
 saturated fat and cholestrol
Is a food additive extracted from Bbq or pizza sauce, syrups
Carrageenan
red seaweed and often use as a
thickening agent.
a fine white powder with many Fruits pudding
Locust bean gum
uses in food production. The
gum is mildly sweet and has a
subtle chocolate taste. It is used
in such small amounts that it
does not afect the flavor of the
products it's added to.
also known as acacia gum, or Ice cream
Acacia or Gum Arabica
meska, is a natural gum. It is
made of hardened sap from two
species of acacia tree
Sago is an edible starch that is Sago soup
Sago and Tapioca
made from the pith of an array of
tropical palm trees. Tapioca are
made with tapioca or the starch
from cassava, a root crop
powder made from ripe corn Apple pie, coating for frying
Cornflour, arrowroot and other
kernels. Arrowroot powder, on
starches the other hand, is derived from
certain rhizomes (stems growing
underground) and tubers. This is
a good option for gluten-free
cooking.
is a polysaccharide starch found Fruit juice or dessert
Pectin
in the cell walls of fruits and
vegetables. In terms of food
composition, pectin is a gelling
agent. pectin comes entirely
from plants
 is a non-fermentable semi- bread
Hydroxypropylmethyl cellulose
synthetic dietary fibre, based on
cellulose. Used as a thickening
agent, binder, film former
one of the basic thickening Steak sauces
Roux
agents in cooking. Used primarily
for bulk up sauces
Egg yolks makes desserts to firm Strawberry custard tart
Egg yolks
up and hold it together

12. What are the key aspects which should be considered for decorating and portioning
desserts? Which rules commonly apply?

There is few important role need to be consider before doing the decorating and portion
such as the shape, proportion, flavour and aroma, colour and the texture. Colour provide a
contrast in the dish to make it look presentable, appealing and also give customer
excitement. The portioning and the garnish is very important lift up the dish in term of the
flavour.

13. You are preparing for service of desserts. Which aspects should you consider for the following key
points? For each point provide 1 example of how this can be achieved using some of your menu
examples as a reference.

Key focus Considerations Applications

Colour Use fresh fruits and sauces to create a colour Dessert such as fruit cake
contrast in the plate

Texture Use some crumb for topping to get a cruncy Peanut crumb in vanilla ice cream
texture into the bite

Flavour Flavours should enhance or complement each Caramel sauce in vanilla Bavarian
other cake

Height Should be balance with the other component of Strawberry and berries souffle
ingredient

Temperature Using a chilled plate when serving a cold dessert Serving pudding in a chilled plate

Shapes and Use a variety of shape to make the dish more Cake decoration
proportions appealing and not to put too much ingredient into
it

14. Calculations
 The recipe for a Brioche Bread and Buter Pudding yields 6 Portions.

a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”

Brioche Bread and Butter

Name of dish: Pudding Portion nos.: 6

Ref.source: Futura Group

Total Cost: $ 15.00 Portion size
Portion Cost: $7.018

Commodities
 Weight
kg/l/Uni
Item Specification t Cost per kg/l/Unit Actual cost
Brioche loaf eac 8.00
0.500 batch $8.50 h
Buter 0.050 kg $7.20 kg 7.15
Caster sugar 0.120 kg $2.20 kg 2.08
Vanilla pod eac 5.00
0.500 each $5.50 h
Eggs eac 1.00
4.000 each $0.30 h
Milk 0.250 L $1.60 L 6.00
Cream 0.250 L $6.60 kg 5.00
Banana eac 1.00
2.000 each $1.30 h
Chocolate Callets 0.100 kg $14.00 kg 4.88
Icing sugar 0.050 kg $2.50 kg 2.00

Total Cost 42.11

Portion 7.018
Cost
15. Provide a detailed overview of the hygiene, handling and storage requirements (including
labelling) for all types of desserts, sauces and preparations. Consider the production
processes, as well as display and sale, including packaging for take-away provisions:

 All ingredients that used need to be seal and put on a label such as the name, date,
expiry date.
 Always make sure the storage is clean to prevent from cross contamination.
 Check refrigerator and freezer temperature in regular basis to avoid from
temperature drop that could spoil the food in it.
 Store the food in their appropriate temperature
 Make sure the food display temperature is correct to make sure its freshness.
 Wrap the food if necessary when put it on display to avoid from the food get dry

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