Produce Desserts and Breads Assessment

PREP 4
KII4019 Prep 5 Assessment 1
KINGSFORD
KII4019 INTERNATIONAL INSTITUTE
PREP 5
ASSESSMENT 1
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4019| Jan 2021 v1.0 Page 1 of 35
Instructions to Learner
Welcome to KII4019 Prep 5! This KII unit covers the following unit/s of competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code KII4019 KII subject name Prep 5
Unit of competency SITHPAT006 Unit Title Produce deserts

code:
SITHCCC019 Produce cakes, pastries and
breads
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold frozen
desserts, cakes, pastries and breads 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 cakes, pastries and breads.
The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels,
restaurants, clubs and patisseries.
It applies to pâtissiers who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.
Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
https://training.gov.au/Training/Details/SITHPAT006
https://training.gov.au/Training/Details/SITHCCC019
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions
relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any
questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment
task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of
competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
▪ Address each question including any sub-points
▪ Demonstrate that you have researched the topic thoroughly
▪ Cover the topic in a logical, structured manner
▪ Your assessment tasks are well presented, well referenced and word processed
▪ Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the
assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own.
Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about
including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines
some of the activities for which a learner can be accused of plagiarism:
▪ Presenting any work by another individual as one's own unintentionally
▪ Handing in assessments markedly similar to or copied from another learner
▪ Presenting the work of another individual or group as their own work
▪ Handing in assessments without the adequate acknowledgement of sources used, including assessments taken
totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with
you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of
unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in
plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or
copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not
be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or
“Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given
another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required
to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine
competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain
this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance
with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party
including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to
provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary
consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such
information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or
the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your
trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need
to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information
please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking
the link : https://www.kiionline.edu.au/course/view.php?id=59 .
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible.
This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge
and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities/questions in this Assessment and have them
deemed satisfactory by the assessor.. Once you have demonstrated the required level of performance, you will be deemed
competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the
result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction
(orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your
LMS account (www.kiionline.edu.au )
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your
options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your
trainer/assessor.
ASSESSMENT COVERSHEET
Unit:
Course Name:
Assessment Tool: Assessment 1
Student must fill this section:
Student Name:
Student ID:
“I give my permission for my assessment material to be used in the auditing, assessment

Privacy Release Clause:
validation & moderation Process”
“I declare that:
· The material I have submitted is my own work;
· I have kept a copy of all relevant notes and reference material that I used in the
Authenticity Declaration:
production of my work;
· I have given references for all sources of information that are not my own,
including the words, ideas and images of others.”
Student Signature:
Date:
Assessment Completion Status
Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
 
Initial attempt
2nd attempt/Re-assessment  
Feedback to student:
Information for Student:
· All work is to be entirely of the Student.
General Information for this assessment:

· Read the instructions for each question very carefully.
· Be sure to PRINT your FULL name & LAST name in every place that is provided.
· Short questions must be answered in the spaces provided or follow the word limits as instructed.
· For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own
work formatted in double space, Arial 12 pts.
· All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
· If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
· All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your
assessments. Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of
appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of the
new term.
Re-assessment Process:
· An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
· Operations Manager will delegate another faculty member to review the assessment.
· The student will be advised of the review result done by another assessor.
· If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in
charge and the Operations Manager OR if need be an external assessor.
· The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be
deemed to be final.
· If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation
option with nominated mediation agency.
· Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment.
These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
· If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling
protocol.
· To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting
documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student
Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email:
admin@kii.edu.au
· The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of
the outcome of the re-evaluation process.
· If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
· In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a
deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical
certificate.
· The decision of Operations Manager will be final.
· Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint /
grievance policy.
“I understand all the above rules and guidelines for the assessment”
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y ◻N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess
Y ◻N
and in what format the assessment will be submitted.as
Y ◻N I understand the methods of assessment.
Y ◻N I understand what resources are required to complete this assessment.
Y ◻N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y ◻N understand the serious consequences in case this work is found
plagiarised.
Y ◻N I understand the process if I am deemed not yet competent.
Y ◻N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so
Y ◻N
what arrangements have been made.
Student Full Name Student ID Student Signature Date

(dd/mm/yyyy)
STUDENT INSTRUCTIONS
· Complete the readiness for assessment workbook before commencing this assessment
· You will be required to complete all parts within this task.
· There are two sections of this assessment, Part A and Part B. you must complete both sections and
respond to each question listed in these sections
· This assessment may consist of a number of tasks based on a simulated or real environment
· You may ask your assessor questions to clarify requirements of the tasks if required. However, your
assessor will not be able to show you how to complete the task
· You must receive a satisfactory result for each part of this assessment to be successful in this task
· You must not separate this document. Attachments must be as per the assessment submission
instructions
· Ensure you complete the task record sheet at the end of this assessment
· Return your assessment by the date set by your assessor and your training plan
· Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to
cheating
· Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete
this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and
flexible approach is undertaken for this assessment. Please note that the range or nature of the
adjustment will ensure that the outcomes of the unit are not compromised.
· Feedback: Your assessor will provide feedback to you after the completion of the assessment.
· The trainer assessor will explain the appeals process if applicable or alternatively refer to your student
handbook for further details
ASSESSMENT 1 BRIEF
Objective of the task The purpose of this task is to demonstrate your knowledge
on how to prepare and prepare a range of desserts, cakes,
pastries and breads following standard recipes. You will
need to provide information on selecting, preparing and
portioning a range of dishes that includes desserts, cakes,
pastries and breads, and how to use relevant equipment,
cookery and food storage methods.
Resources ▪ Learner Guide

▪ PowerPoint Slides
▪ Computer
▪ Internet
▪ Recipes and online presentations
You will be required to complete You must use the template provided in this assessment and
demonstrate knowledge of how to prepare desserts, cakes,
pastries and breads following standard recipes.
Your response must include how to select and prepare

ingredients, and use relevant equipment and cookery and
food storage methods.
Time allocation Refer to your trainer
Part A
Section 1: Culinary terms and trade names

1.1 Briefly describe (category, sauces, garnish and fillings) the following desserts?
Desert Description
Bavarois - Bavarian cream, also known as crème bavaroise or simply bavarois, is a

dessert made with thickened milk, eggs, and gelatin or isinglass, into which
whipped cream is folded. The mixture cools in a mold before being
unmolded and served.
Crème brulee
- Crème brûlée, also known as charred cream, burnt cream, or Trinity cream,
is a creamy custard-based delicacy topped with a layer of firm caramelized
sugar, comparable to crema catalana.
Crème caramel - In contrast to crème brûlée, which is custard with a hard caramel layer on
top, crème caramel, flan, or caramel custard is a custard delicacy with a layer
of clear caramel sauce.
Crêpes
- A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two
types: sweet crêpes and savoury galettes. Crêpes are served with a variety of
fillings, from the simplest with only sugar to flambéed crêpes Suzette or
elaborate savoury galette
Custards and cream

- Custard is a term used to describe a range of culinary preparations made
with sweetened milk, cheese, or cream and thickened with an egg or egg
yolk, as well as flour, corn starch, or gelatin.
Flans - In English and other cuisines, a flan is a sweet or savory dish with an open,
rimmed pastry or sponge foundation; examples include quiche Lorraine,
custard tart, and the South African melktert.
Fritters - A fritter is a deep-fried portion of battered or breaded meat, fish, fruit,

vegetables, or other components, or merely a bit of dough without additional
ingredients. Fritters are available in sweet and savory flavors.
Ice-cream - Ice cream is a sweetened frozen treat that is commonly consumed as a

snack or dessert. It's created with dairy milk or cream and flavored with
sugar or an alternative sweetener, as well as any spice like chocolate or
vanilla. A flavored cream base and liquid Nitrogen can also be combined to
make it.
Meringues - Meringue is a sort of confection or candy that is commonly associated with

Swiss, French, Polish, and Italian cuisines. It is usually created with beaten
egg whites and sugar, with an acidic element like lemon, vinegar, or cream
of tartar added sometimes.
Mousse - A mousse is a light and airy soft prepared food that contains air bubbles.
Depending on the technique used, it can range from light and fluffy to
creamy and thick. Mousse can be either sweet or savory.
Parfait
- There are two varieties of parfait desserts. Parfait is produced in France by
heating cream, egg, sugar, and syrup to make a custard-like puree that is
sometimes served in a parfait glass.
Pies
- A pie is a dish made with a pastry dough crust and a filling of sweet or
savory ingredients. Fruit, nuts, brown sugar, or sweetened vegetables can be
used to fill sweet pies. Meat, eggs, and cheese, as well as a combination of
meat and vegetables, can be used to fill savory pies.
prepared fruit - To get the most nutrition out of fruits and vegetables, they need to be
handled, prepared, and stored properly. The first and most critical step is to
rinse all vegetables in potable water. Limiting the surface area of vegetables
by cutting it into big chunks (or cooking it whole) can also help to decrease
nutritional loss.
Puddings
- Pudding is a sort of food which can be served as a dessert or as a savory

side dish during a meal.
Sabayon
- Sabayon is an Italian delicacy or drink prepared with egg yolks, sugar, and
sweet wine. Cognac and other spirits are used in some variants of the recipe.
A light custard is whisked to integrate a substantial amount of air in the
dessert version.
Souffle - A soufflé is a baked egg-based delicacy that dates from the early eighteenth
century in France. It can be presented as a savory main meal or softened as a
dessert when combined with other ingredients.
Sorbet - Sorbet, sometimes known as sherbet, is a frozen treat created with sugar-
sweetened water and flavorings such as fruit juice, purée, wine, liqueur, or
honey. Sherbets, on the other hand, usually contain dairy products. Its name
is derived from the Persian word sharbat.
Tarts
- A tart is a delicious treat with a filling on top of a pastry base and an open
top that is not covered in dough. The dough is normally shortcrust; the filling
can be sweet or savory, however most modern tarts are fruit-based, with
custard added sometimes.
1.2 Describe the following ingredients commonly used to produce desserts
Flour or other starches: Flour is the powdered that results from mashing fresh whole grains, whereas starch is a simple
carbohydrate. Flour includes a lot of starch, yet starch doesn't have any flour in it. Starch is high in empty calories, but
flour is high in protein and minerals.
Cooking fats: At room temperature, a solid heating fat is one that stays solid. Butter, margarine, and coconut oil are
examples of solid fats. Solid fats, on average, have a larger saturated fat content than liquid fats.
Dairy and eggs: Dairy foods include those made from the milk of animals such as cows and goats. It basically refers to
milk and any milk-based cuisine, such as cheese, cream, butter, and yogurt. Birds such as chickens, ducks, and quail, on
the other hand, lay eggs.
1.3 List 3 types of flours suitable for some-one on a yeast free diet
- Corn Flour
- Rice Flour
- Rice
1.4 List 10 types of flours suitable for some-one on a gluten free diet
1. Buckwheat Flour
2. Almond Flour
3. Amaranth Flour
4. Chickpea Flour
5. Teff Flour
6. Corn Flour
7. Arrowroot Flour
8. Oat Flour
9. Brown Rice Flour
10. Sorghum Flour
Section 2: Common special dietary requirements, must be considered

while producing deserts
2.1 Explain the common special dietary requirements, outlined below which must be considered when producing deserts.
▪ fat free/ low fat: These terms mean that "fat-free" foods must contain just under 0.5 gram of fat per serving. "Low-
fat" foods must contain no more than 3 grams of fat per serving. "Reduced-fat" foods must contain at least 25% less
fat than regular versions of the same foods.
▪ low carbohydrate: A low-carb diet restricts carbohydrates like those complex carbohydrate, starchy vegetables, and
fruit and highlights foods high in protein and fat. There are numerous types of low-carb diets. Each diet has different
specific limitations and amounts of carbohydrates that can be consumed.
▪ low gluten/ gluten free: Gluten can be found in grains such as wheat, barley, rye, and triticale, a cross between
wheat and rye. A gluten-free diet can help deal with the symptoms of celiac disease and other gluten-related medical
conditions. This diet has also gained popularity among people who do not have gluten-related medical conditions.
▪ low sugar/ sugar free: This approach of eating, often known as a sugar-free diet, aims to eliminate sources of added
sugar from your normal food intake. To put it another way, items like candy and drink are out. Some people may
also choose to limit or eliminate natural sugar sources, such as fruits and vegetables. All items that include added
sugars, as well as fruit and any vegetables that contain natural sugars, such as peas, carrots, and parsnips, are
prohibited in the most extreme variant of a sugar-free diet.
▪ vegan: All items that include added sugars, and also fruit as well as any vegetables that naturally contain sugars,
such as peas, carrots, and parsnips, are prohibited in the most severe variant of a sugar-free diet.
2.2 What is the difference between a food allergy and food intolerance? Include the effects of each.
- A real food allergy triggers an immunological response that affects multiple organs throughout the body. It might result
in a variety of symptoms. An allergic food reaction can be life-threatening in some situations. Food intolerance
symptoms, on the other hand, are usually milder and limited to stomach issues.
Section 3: Health and legal consequences of failing to address special

requirements
3.1 What is the possible legal consequence of failing to follow a special dietary request from a customer?
- Allergic responses are one of the most serious health and legal repercussions of failing to accommodate special needs.
Anaphylaxis. Food intolerance or sensitivity reactions.
3.2 Describe the health consequences of failing to address gluten intolerance or celiac disease in customers
- Malnutrition, osteoporosis, depression, and infertility are all problems that can arise if celiac disease is not addressed.
Untreated celiac disease can also result in a modest (but genuine) increase in the risk of some cancers, such as small
bowel lymphoma.
Section 4: Stock date codes and rotation labels

4.1 Provide an example of a food date code that is used on your ingredients?
- Use-by dates can be found on perishables including meat, seafood, and dairy goods. Instead of a 'use-by' date, some
items display the date they were prepared or packed, so you can determine how new the food is. Bread and meat, for
example, can be labeled with a "baked on" or "packed on" date.
4.2 There are a number of foods and food categories that do not need to carry date marks under the Food Labelling
Regulations 1996. Provide 5 examples?
- Nutritional information is not required for raw fruits, vegetables, or fish. Items that contain insignificant levels of all
needed nutrients (insignificant implies it can be reported as zero) (foods that fall under this exception include tea, coffee,
food coloring, and so on).
Section 5 Cookery methods used for preparing deserts
5.1 Describe the following cooking methods, and provide 2 examples of suitable desserts, cakes, pastries and breads you
could cook using each method
Method Description Example
Baking is a dry heat method of food preparation that is

commonly done in an oven, but it can also be performed
in hot ashes or on hot stones. Bread is the most - Cookies
Baking prevalent baked item, even though many other items are
baked as well. Heat is progressively transported "from - Muffins
the surface to the interior of cakes, pastries, and
breads."
Food that has been thoroughly chilled but not frozen in - Frosted Pastries
Chilling a refrigerator compartment. Food chilling is commonly
done at a temperature of 0.55°C to 5.5°C. - Cheesecake
Flambé is a cooking technique that involves adding - Fast Dessert

Flambé alcohol to a hot pan to create a burst of flames. In
French, the word means "flamed." - Coffee Dessert
When a liquid's temperature is dropped below its - Ice Cream

freezing point, it changes into a solid. The solidification
Freezing phase transition of a liquid or the strimmer of a
substance, usually owing to cooling, is defined as
freezing by the perception and evaluation.
The term "reduction" refers to a cooking technique that

uses boiling to produce powerfully flavored, thickened - Yogurt Cake
Reducing liquid. Bringing a liquid to a quick boil, whether it's a
soup or a sauce, converts it into steam that escapes from - Peanut Butter
the pan, lowering its original volume.
Poaching is a moist heat cooking method that involves

submerging food in a liquid and heating it at a low - Quark Cheese
Poaching temperature. This is a method for cooking delicate
proteins including fish, chicken, and eggs, as well as - Pizza
fruits and vegetables.
To use a pastry bag to press frosting or other paste-like - Churros

Piping mixes through the tip of the bag in order to decorate or
create distinctive forms. - Macaroons
Section 6 Expected product characteristics of the classical and

contemporary desserts
6.1 Describe the following desserts in terms, of appearance, color, moisture content and texture.
A crêpe, often known as a crepe, is a thin pancake. There are two sorts of
Crepes
crêpes: sweet crêpes and savory galettes. Crêpes come with a range of fillings,
ranging from basic sugar to flambéed Suzette crêpes or sophisticated savory
galettes.
This narrow fork (also known as a seafood or cocktail fork) has three tines
Seafood forks and is ideal for handling shellfish or scooping up shrimp from a shrimp
cocktail. Although a longer and even narrower lobster pick is typically
employed, it can take claw or tail meat from a lobster.
To balance out the naturally acidic and sour flavor of yogurt, store-bought
parfaits sometimes contain extra sugars or artificial sweeteners. But do you
really need that that sugar to make a nice treat? Try making your own with
Strawberry Rhubarb Parfait seasonal fruit and a modest quantity of honey or maple syrup instead of
buying store-bought versions. Seasonal (or frozen) fruit, drizzled with honey
and served over a scoop of yogurt, strikes the right sweet-tart balance.
Experiment with different fruits and toppings (nuts, seeds, dark chocolate,
coconut, and so on) to create your own delicious parfait.
Tarts are normally free-standing, with a hard pastry base formed of flour
Lemon curd tartlet
dough, thick filling, and perpendicular sides, whereas pies have softer pastry,
looser filling, and sloped sides, requiring service from a pie dish.
In contrast to crème brûlée, which is custard with a hard caramel layer on top,
Crème Caramel
crème caramel, flan, or caramel custard is a custard delicacy with a layer of
clear caramel sauce.
A fritter is a deep-fried portion of battered or breaded meat, fish, fruit,

Banana Fritter
vegetables, or other components, or merely a bit of dough without further
ingredients. Fritters are available in sweet and savory flavors.
Apple pie is a pie using apples as the main filling ingredient that originated in
Apple Pie England. It's frequently accompanied by whipped cream, ice cream, or
cheddar cheese. It's usually double-crusted, with pastry on both sides of the
filling; the top crust might be solid or latticed.
Section 7: Common garnishes and decorations used when preparing

deserts
7.1 Describe the common garnishes and decorations used when preparing deserts.
coloured and flavoured sugar Colored sugar cubes give your brunch, tea, or any other special occasion an aesthetic
touch.
fresh, preserved or Whole fruit, smaller bits of fruit, or peel pieces are immersed in a hot sugar syrup, which
crystallised fruits absorbs moisture from the fruit and preserves it. This method permits the fruit to keep its
freshness for up to a year.
jellies Jelly is a sweet fruit preserver that is commonly produced with sugar. Jelly is a near
relative of jam and preserves; jelly is often more translucent than its fruitier cousins, and
it is frequently created with juice rather than entire fruit pieces. Jelly is a gelatin-based
confection popular outside of North America.
shaved chocolate Here's how to use shaved chocolate to adorn dessert. With one hand, firmly hold the
chocolate so that it stands on its long edge. Thinly slice the chocolate lengthwise using a
vegetable peeler. Shaved chocolate can be kept in the fridge for up to two weeks in an
airtight container.
sprinkled icing sugar sugar that has been finely ground
whole or crushed nuts Nuts are a specific type of dry fruit with a single seed, a hard shell, and a protective husk,
according to botany. Nuts like chestnuts, hazelnuts, pecans, and walnuts are real nuts.
Peanuts and almonds are not real nuts according to the botanical definition.
Section 8: Appropriate cooking temperatures and times for desserts
8.1 Identify the normal cooking temperatures and times for the following desserts.
Dessert Cooking temperature Time
bavarois 20°C. 1hr and 20mins
crème brulee 73°C. 1hr
crème caramel 79°C. 40 mins
crêpes 204°C. 30 mins
custards and creams 180°C. 15 mins
flans 175°C. 1hr and 20 mins
fritters 180°C. 40 mins
ice-cream -18°C. 4hrs
meringues 90°C. 1hr and 30mins
mousse 350°C. 27 mins
Section 9: Techniques to garnish, decorate, plate and presentation

9.1 What are the 3 key elements of proper food presentation?
the plate
arrangement
the food served
9.2 What should you consider when garnishing a dessert?
Colorful garnishes should complement rather than overshadow the cuisine. When putting together a comprehensive
picture, think about the color of your serving dishes and table decorations.
9.3 Identify 3 ways to decorate a dessert.
PIPED SIDE FLOWERS
BUTTERCREAM PALETTE KNIFE FLOWERS.
SPATULA CAKE
Section 10: Indicators of freshness and quality of stocked ingredients
10.1 What are the indicators of spoiled sugar?
Sugar is a generic term for sweet-tasting, soluble carbohydrates, which are commonly utilized in food. Sucrose, often
known as table sugar, granulated sugar, or normal sugar, is a disaccharide made up of glucose and fructose. Glucose,
fructose, and galactose are examples of simple sugars, often known as monosaccharides.
10.2 What are the indicators of spoiled flour?
Flour is prepared by grinding uncooked grains, roots, beans, nuts, or seeds into a fine powder. Many different foods are
made from flour. Bread is made primarily of cereal flour, notably wheat flour, which is a staple diet in most civilizations.
Section 11: Mise en place requirements for producing deserts
11.1 What does mise en place mean?
Mise en place is a French culinary term that translates to "placing everything in its place."
11.2 List 5 steps to utilising mise en place principles in baking
Read through the whole recipe.
Make your workspace ready.
Prepare a bucket for sanitation.
Prepare the necessary equipment.
Before you start cooking, double-check that all of your equipment is clean.
assemble the ingredients
Place all ingredients in prep cups ahead of time.
Prepare the ingredients and divide them into bowls. This could entail things like dishwashing and knife work.
Section 12: Appropriate Environmental conditions for storing desserts

and reusable by products
12.1 What are the ideal storage conditions for fruit and pastry-based desserts?
Cover firmly but do not place in the refrigerator. If you don't have a cake keeper, you can cover the cake with a large
inverted bowl, foil, or a large airtight container. Keep it at room temperature for about 5 days. Freeze for up to 3 months
of storage.
12.2 List 6 environmental factors that you must consider when storing ingredients or desserts?
1. Temperature: The temperature at which food is kept is extremely important for shelf life.
2. When keeping foods, it is important that moisture be removed.
3. Foods that are oxygen-free store the best.
4. Light is a type of energy that has the potential to impair the nutritional content of foods.
5. Food should be stored in food-grade plastic, metal, or glass containers that do not contain chemicals that could be
transferred to food and cause health problems. Use hermetic (airtight) containers for the longest storage life.
6. Infestation: Home-stored dry goods are infested by a variety of insects. Put contaminated things in a deep freeze (0
degrees) for three to four days to kill any live insects, larvae, or eggs.
12.3 Waste disposal should be carefully controlled as is presents a risk of contamination to foods. Discuss what steps
should be taken to ensure safe disposal?
Remove food scraps from the kitchen on a daily basis, or more often if necessary.
Arrange for frequent waste pickup.
Garbage cans should not be allowed to overflow.
Clean and hose off garbage cans on a regular basis.
Garbage bins should always be lined.
Section 13: Safe operational practices using essential functions and

features of equipment
13.1 List two standard safety features on a commercial mixer
Perform a General Safety Check before beginning: Make sure the mixer is dry and in a dry location. If the machine is
situated on an elevated platform, make sure the platform is strong enough and that the mixer is firmly secured to it. Make
sure the power supply fits the machine's rating.
13.2 List 3 safety measures you must follow when operating a commercial mixer
Access to moving parts should be restricted.
Unless the guard is in place, the machine will not operate.
Once the guard is lifted, all moving parts must come to a halt.
If the interlock switch fails, turn off the mixer.
PART B
Section 1: Culinary terms and trade names
You are to provide information on culinary terms and trade names for ingredients commonly used in the production of
different poultry dishes for the following variety of classical and contemporary poultry dishes including the different cuts
of poultry and styles of cooking.
1.1 Below is a list of common culinary terms for baking to help you with reading a recipe. Define each of the culinary
terms listed below:
Baking blind Blind baking (sometimes known as pre-baking) is the process of baking a pie crust or
other baked item without the filling. When a pie's outside layer will be loaded with an
unbaked filling (like with pudding or cream pies), the hull should be totally heated.
Beating Using a wooden spoon, electric whisk, food blender, or food processor, thoroughly
combine the ingredients. The purpose of its existence is to thoroughly consolidate
fixes and fuse air, resulting in light and fluffy cakes.
Creaming Creaming is the process of turning a solid fat like shortening or margarine into a
creamy mass and then blending it with various ingredients. Buttercream and cake
batter are regularly made using this method.
Curdling Curdling is the physicocompound cycles of flocculation, creaming, and mixing that
break down an emulsion or colloid into large pieces of varied arrangements in
cooking. When producing cheddar and tofu, curdling is intentional and seductive;
when preparing a sauce or a custard, it's unintentional and regrettable.
Dusting/Dredging Dredge is a cookery term that means to coat something with flour or breadcrumbs
before cooking it. The conventional breading procedure involves dredging the item in
flour, dipping it in egg wash, and finally coating it in breadcrumbs.
Folding in In cooking and baking, folding is a precise term. It indicates that you must properly
mix two different thickness and weight combinations into one (usually) smooth
blend.
Icing Icing is a sweet, often rich coating prepared by combining sugar with a liquid, such
as water or milk, and is frequently enhanced with ingredients such as margarine, egg
whites, cream cheese, or flavorings. It is used to cover or enhance hot items such as
cakes.
1.2 List and describe at least 5 essential ingredients used in cakes, pastries and bread
Name of the ingredients Brief description
The fundamental function of salt in cake recipes is to increase the quality of

various ingredients. As the fixings combine, its essence brings out the depth and
Salt
complexity of the various flavors. Similarly, salt balances the pleasure of cake
players—however, a strong flavor should not be discernible.
Flour Cake flour is a finely milled flour made from delicate wheat that has been
blanched. It's used to make fine, delicate morsels and a velvety surface in cakes
and cupcakes. Cake flour weighs somewhat less than general-purpose flour and
has a little lower protein content due to the improved surface.
Sugar Granulated sugar is also referred to as white sugar or "traditional" sugar. The
molasses that is ordinarily included in granulated sugar has been refined away
completely. The most common use of sugar is in baking.
Leaveners Baking soda and baking powder are two synthetic leaveners. Baking soda is a
common antacid powder that, when combined with a corrosive, creates carbon
dioxide gas. Baking soda is an excellent leavener for fragile or powerless batters
like pancakes, muffins, and other quick breads since the process occurs quickly.
Section 2: Food safety practices for handling and storing cakes, pastries
and breads
2.1 Why is it important to maintain personal hygiene when working with food?
Food poisoning can be avoided with good personal cleanliness. Bacteria that cause food poisoning can be found on
anyone – including healthy people. You can transport bacteria from yourself to the food on the off chance that you
connect your nose, mouth, hair or your clothes, and subsequently food. Good personal hygiene is also advantageous.
2.2 Describe how unfrosted cakes, pastries, biscuits, muffins and loaves should be stored
Cakes, muffins, cakes, biscuits, and loaves that have just been baked are best stored unfrosted. Allow to cool completely
before removing from the baking holder and placing directly on a piece of cling film. Before wrapping it in cling wrap,
try not to put it on a platter. Wrap the plastic around the particular item tightly.
Section 3: Classical and contemporary cakes, pastries and sweet and

savoury breads
3.1 Name each of the following cakes, pastries and sweet and savoury breads
Muffins
Cheesecake
Chocolate Mousse Cake
Plain Cake
Lemon Cake
Sugar Icing
Muffin
Swiss Roll
Bagels
Croissant
Pain Au Chocolate
Baklava
Key Lime Pie
Choco Chip Cupcake
Stolen
Baguette
Bath Buns
Brioche
Naan
Roti
Lavosh
Section 4: Characteristics of a variety of classical and contemporary cakes,

pastries and breads
4.1 Describe the following characteristics of each yeast-based product listed below
Items Characteristics Explanation
Croissants Appearance Crispy crust
Colour Golden Brown
Consistency Good
Shape Curvaceous crescent shape, almost sensual
Taste It has a distinct flavor that is sweet and salty, with a

strong butter fragrance.
Texture It should be flaky, uniformly honeycomb, with a

buttery aroma and, most importantly, a pleasant crunch
when biting.
Sourdough Bread Appearance Bubbles appear in the dough, which expands into a
crisp crust.
Colour The hue ranges from bright orange to dark gold, with
darker tints appearing where the bread has been
exposed to more heat throughout the baking process. In
contrast, a pale rind will lack flavor, and a very dark
rind will be extremely bitter.
Consistency Firm yet tacky dough is ideal.
Shape Round Loaf
Taste Hard crust bread with a tangy flavor that varies from
hardly discernible to strongly sour, based on the recipe
and sourdough basis. "The sour flavors derive from
lactic and acetic acids created by naturally occurring
environmental bacteria, which work alongside the yeast
on the flour's carbohydrates.
Texture It has a chewy texture, similar to French bread.
Hot Cross Bun Appearance The most famous is the white cross, which represents
the Crucifixion and is circular.
Colour Gold Brown
Consistency Good
Shape Circle
Taste brioche texture and raisins in them
Texture The bun's texture should be light, fluffy, and rich from
the egg and milk, but not too sweet. When paired with
fruit, it is not sickening.
Savarin Appearance The savarin is a sort of dough that resembles a very dry
brioche as it comes out of the oven.
Colour syrup-like color
Consistency It has a consistency in between choux pastry batter and

brioche dough.
Shape Donut- like shape
Taste It is then filled with fruit, mousse, custard, stabilized

whipped cream, or any combination of these fillings,
with butter, salt, and cream flavors.
Texture The texture is similar to that of a sponge cake. It has a

rich, moist, and somewhat grainy texture.
Genoise Sponge Cake Appearance The cake is firm and strong, and it doesn't crumble or
fall apart easily. It can be flavored with chocolate and
other ingredients, or it can be served plain with jam,
cream, buttercream, fruit curd, and other toppings.
Colour A light yellow sponge cake is made with eggs, sugar,

flour, and butter.
Consistency Génoise may need the most talent of all the sponges
because whole eggs (occasionally with an extra yolk)
are whisked to a foam, then flour and melted butter are
incorporated in.
Shape usually, these cakes are round.
Taste less sweeter than other cakes
Texture Although this is a desired effect for its intended usage,

it can be dry. Extra rise and a fine texture are provided
by baking powder.
Fruit cake Appearance Smooth top, bottom, and sides; no glossy, black, or
overheated fruit protruding when cake is cut
Colour Attractive, even golden brown all over; if it's a dark

fruit cake, the color shows the cake's richness.
Consistency with the feel of a bread loaf, similar to Irish barm brack
Shape Round
Taste All ingredients should be fresh and of the highest

quality for the finest flavor.
Texture Firm, fine, wet but not mushy or dry; smooth and even
texture throughout; clean and even cutting.
Swiss roll Appearance It is rolled into a cylinder after being filled.
Colour it has variety of colors
Consistency is a sponge cake roll with whipped cream, jam, or icing

within.
Shape spiral pattern
Taste There are several tastes available, including cream,

cream, lemon, and even chocolate.
Texture fluffy
Section 5: Historical and cultural derivations of a variety of

cakes, pastries and breads
5.1 Provide a brief overview of the history of Yeast, cakes, pastry
History of Yeast: The history of yeast begins in 1680, when Leeuwenhoeck, using a magnifying lens, discovered brew
yeast globules unexpectedly. In any event, the aging cycle was not recognized until 1857, when it was crafted by French
researcher Pasteur. Pasteur agreed that yeasts were the experts in charge of aging.
History of Pastry: The European pastry-making tradition is commonly traced back to the shortcrust period of flaky
mixtures that were utilized in ancient occasions all across the Mediterranean. The Romans, Greeks, and Phoenicians all
had filo-style baked items in their culinary traditions in the ancient Mediterranean. Originally manufactured by the
Egyptians, possibly the most punctual sort of pastry was made by mixing wheat and water to make a glue, which was then
folded over meat to be prepared. Baked goods evolved in the Middle East and were then imported to Europe, where they
gained prominence throughout the archaic period.
History of Cakes: Cake has a long history dating back to ancient times. The primary cakes were nothing like the ones we
consume now. They tasted more like bread and were enhanced with nectar. According to food historians, the forerunners
of today's cakes (cycle cakes with icing) were first created in Europe during the seventeenth century.
5.2 Provide a basic summary of how yeast-based products became a staple of today's western diet.
Bread has evolved into an apparatus in rigid customs, mainstream social life, and language as an essential nourishment
over the world. Our bread provides energy for everyday life. Sugars are an important part of our diet since they provide us
with energy.
Section 6: Basic aspects of yeast fermentation and dough development

processes
6. 1 What is ‘punching down’? Why is this done with dough?
Bread has evolved into an apparatus in rigid customs, mainstream social life, and language as an
essential nourishment over the world. Our bread provides energy for everyday life. Sugars are an
important part of our diet since they provide us with energy.
6.2 List 4 factors which will have an impact on yeast fermentation time.
- pH
- Temperature
- Nutrient Availability
- Concentration of available nutrients
6.3 Describe the 6 steps to rolling dough
Cut the fat into the flour with a knife.
Fill with cold water.
Roll out your dough.
Place the dough in the baking pan.
Fill the pan with the dough.
Complete the crust.
6.4 What effect does sugar have on yeast fermentation speed?
The rate of fermentation reactions is influenced by sugar. Fermentation is accelerated by a small amount of sugar,
up to 3%. The yeast measures the extra sugar first, saving time by not having to separate the starch from the
sugar. The reason for this is because the sugar causes the yeast cells to dry out.
Section 7: Nutritional value of classical and contemporary cakes,

pastries and breads
7.1 Describe the nutritional (Macro nutrients) value for each of the following yeast products (breads)
Protein (%) Total Fat (%) Carbohydrate (%)
22 4 26
White bread
Wholemeal Bread 26 5 13
Croissants 16 32 15
Rye bread 22 4 26
7.2 Describe the nutritional value for each of the following cakes and pastries
Protein (%) Total Fat (%) Carbohydrate (%)
Sponge Cake 14 6 19
Chocolate Mud cake 4 47 49
Puff pastry 14 60 15
Filo pastry 14 9 17
Danish pastry 17 33 12
Section 8: Indicators of freshness and quality of stocked ingredients for cakes,

pastries and breads
8.1 How can you maximise shelf life of glazed pastry products?
Water content: optimal baking and cooling conditions can be used to control water activity and
moisture content in baked goods. Use of appropriate packaging methods and materials. Modified
environment packaging, for example, decreases mold formation and extends shelf life.
8.2 Describe the optimum conditions that yeast should be stored to optimise its shelf life
Unopened bundles and containers should be stored in a cool, dry location, such as a cabinet, and can
also be stored in the refrigerator or cooler. When yeast is exposed to air, moisture, or heat, it is
extremely short-lived.
Section 9: Cookery methods for cakes, pastries, breads and

fillings
9.1 Describe the following cookery methods for cakes, pastries, breads and fillings
Picking and preparing correct tins/plates/molds utilizing takes the shape of hitter as per desired
qualities of produced goods designing and utilizing fitting pre-heat touchdown passes and
adding fats and liquids designs selecting preparing conditions and temperatures ensuring each cake
to dry ingredients
chilling ingredients and Cooling fish, turkeys, and some earth products with crushed ice or an
work surfaces ice/water mixture is simple, effective, and common. The contact between the
fish and the virus soften water penetrating through it (for example,
hydrocooling) infers cooling more than the actual ice.
cutting, shaping and A splicing meter is usually set up vertically at 45 degrees. Make a 45° cut
moulding with the trim on the saw table in the vertical left-hand position. Place the
matching trim on the saw in the vertical right-hand position at that point and
finish it (without changing the point).
preparing and using Make use of the fillings found in pastry stores. Fill doughnuts and cupcakes,
pastry and dessert sandwich filling between cake layers, make mini pies and turnovers, and
fillings make crepes and blintzes These fillings can be used for a variety of projects.
preparing and using Make use of the fillings found in pastry stores. Fill doughnuts and cupcakes,
fillings sandwich filling between cake layers, make mini pies and turnovers, and
make crepes and blintzes These fillings can be used for a variety of projects.
preparing and using pre- Picking the best edible flowers or foliage (eg. lavender, mint leaves, pansies,
bake finishes and primroses, flower petals, violas, violets). Use them to enhance or consolidate
decorations your existing designs. Whisk an egg white lightly to give it form. Apply the
egg white gently to the bloom, leaf, or petal with a paintbrush. Sprinkle
caster sugar on top and shake off the excess.
Section 10: Main types, culinary characteristics and uses of

fillings for cakes, pastries or breads
10.1 For each filling type, answer the following questions (in the context of cake, pastry and bread recipes?
Both
Bacon Savoury or sweet
Characteristics Can be used to enhance the flavor, taste, and texture of pastries.
Recipe appropriate to Peanut Butter

use as a filling
Pork Belly
Both
Cheese Savoury or sweet
Characteristics It can be used to enhance the flavor, taste, and texture of pasta.
Recipe appropriate to Bacon

use as a filling
Sweet
Chocolate Savoury or sweet
Characteristics Can be used to enhance the flavor, taste, and texture of pastries.
Recipe appropriate to Bread Sticks

use as a filling
Section 11: Main types, culinary characteristics and uses of decorations

for cakes, pastries or breads
11.1 Describe 2 cakes, pastries or breads you would use the following decorations on
chocolate
Chocolate fudge pastry, chocolate cupcake
coloured and flavoured sugar

Rainbow cake, strawberry pie
fresh, preserved or crystallised fruits

Light fruit cake, glazed citron
fruit purées
Passion fruit bars
glazes
Butterscotch glaze, cold glaze
icings
Strawberry cake icing, chocolate icing
jellies
Plain bread, plain cupcakes
sprinkled icing sugar Cheesecake, strawberry pastry
whole or crushed nuts Plain bread, plain cake
Section 12: Appropriate baking temperatures and cooking times

for cakes, pastries, breads and fillings
12.1 What temperature should pie dough be kept at during mixing and makeup? Explain why this is important?
During mixing and cosmetics, the pie mixture should be kept cool, around 15°C. This is crucial because: - When cooled,
shortening has the best consistency. If it is warm, it will mix with the flour too quickly. In the event that it is extremely
cold, it is far too firm to be considered useful. At cool temperatures, gluten grows more slowly than at hotter
temperatures.
12.2 What is the best temperature for baking puff dough products? Explain your answer.
Puff pastry 200 degree C
Section 13: Appropriate environmental conditions for storing

cakes, pastries, breads and re-usable by-products of their
preparation to ensure food safety and optimise shelf life
13.1 Identify 5 environmental conditions you should take into consideration for storing cakes, pastries, breads and re-
usable by-products of their preparation to ensure food safety and optimise shelf life
It should be kept in the freezer.
Maintain a Tight Seal
Ideal temperatures are between 50 and 70 degrees Fahrenheit, with a general mugginess level of less than 60%.
Ensure safe food handling
The fundamental rule for preserving baking items that don't need to be refrigerated or frozen is to keep them in an opaque
holder in a cool, dim, and dry environment.
13.2 Outline 5 steps to storing bread in appropriate environmental conditions that will ensure food safety and optimise
shelf life
The best way to store baking ingredients that don't need to be refrigerated or frozen is to keep them in an airtight
container in a cool, dark, and dry location. Ideal temperatures are between 10 and 21 degrees Celsius, with a general
moisture content of less than 60%.

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PREP 4

KII4019 Prep 5 Assessment 1

This Assessment Task covers the following unit of competency:

KII subject code KII4019 KII subject name Prep 5

Unit of competency SITHPAT006 Unit Title Produce deserts

Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY

▪ Address each question including any sub-points

▪ Demonstrate that you have researched the topic thoroughly

▪ Cover the topic in a logical, structured manner

▪ Presenting any work by another individual as one's own unintentionally

▪ Handing in assessments markedly similar to or copied from another learner

▪ Presenting the work of another individual or group as their own work

Assessment appeals process

Recognised prior learning

Assessment Tool: Assessment 1

Student must fill this section:

“I give my permission for my assessment material to be used in the auditing, assessment

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Information for Student:

· All work is to be entirely of the Student.

General Information for this assessment:

Re-assessment of Result& Academic Appeal procedures:

Full Name Signature Date (dd/mm/yyyy)

Pre – assessment Checklist Comments

Y ◻N I, the student, understand the purpose of the assessment.

Y ◻N I understand the methods of assessment.

Y ◻N I understand what resources are required to complete this assessment.

Y ◻N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y ◻N I understand the process if I am deemed not yet competent.

Y ◻N I understand the feedback process and the appeals process.

Student Full Name Student ID Student Signature Date

Resources ▪ Learner Guide

Your response must include how to select and prepare

Time allocation Refer to your trainer

Section 1: Culinary terms and trade names

Bavarois - Bavarian cream, also known as crème bavaroise or simply bavarois, is a

Custards and cream

Fritters - A fritter is a deep-fried portion of battered or breaded meat, fish, fruit,

Ice-cream - Ice cream is a sweetened frozen treat that is commonly consumed as a

Meringues - Meringue is a sort of confection or candy that is commonly associated with

- Pudding is a sort of food which can be served as a dessert or as a savory

1.2 Describe the following ingredients commonly used to produce desserts

9. Brown Rice Flour

10. Sorghum Flour

Section 2: Common special dietary requirements, must be considered

Section 3: Health and legal consequences of failing to address special

Section 4: Stock date codes and rotation labels

Section 5 Cookery methods used for preparing deserts

Method Description Example

Baking is a dry heat method of food preparation that is

Flambé is a cooking technique that involves adding - Fast Dessert

When a liquid's temperature is dropped below its - Ice Cream

The term "reduction" refers to a cooking technique that

Poaching is a moist heat cooking method that involves

To use a pastry bag to press frosting or other paste-like - Churros

Section 6 Expected product characteristics of the classical and

A fritter is a deep-fried portion of battered or breaded meat, fish, fruit,

Section 7: Common garnishes and decorations used when preparing

sprinkled icing sugar sugar that has been finely ground

Section 8: Appropriate cooking temperatures and times for desserts

Dessert Cooking temperature Time