SITHPAT006 Student Guide (Ver. 1)

Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au | Website: www.hilton.edu.au

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Version 1.0 – Updated on 01 Nov 2020
First published 2020
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au | Website: www.hilton.edu.au
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Version 1.0 – Updated on 01 Nov 2020
Contents
1: Introduction 6
2: Desserts 18
Chef’s Toolbox 38
SITHPAT006 Produce desserts 3

SITHPAT006 Produce desserts
Application
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.
The unit applies to hospitality and catering organisations that produce and serve desserts, including
hotels, restaurants, clubs and patisseries.
It applies to patissiers 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
SITXFSA001 Use hygienic practices for food safety.
Learning goals
● Select ingredients.
● Select, prepare and use equipment.
● Portion and prepare ingredients.
● Produce desserts and sauces
● Portion, present and store desserts.
Fact Sheets
● Fact Sheet 1 Following hygienic work practices
● Fact Sheet 4 Managing food safety hazards and risks
● Fact Sheet 5 Safe food handling
● Fact Sheet 6 Receiving and storing food
● Fact Sheet 7 Cleaning and sanitisation
● Fact Sheet 8 Working sustainably
● Fact Sheet 10 Workflow planning
● Fact Sheet 11 Special dietary requirements
● Fact Sheet 14 Culinary terms
● Fact Sheet 16 A tour of the large equipment in a commercial kitchen
● Fact Sheet 17 Commercial kitchen utensils
● Fact Sheet 18 Pots, pans, trays and steamers

● Fact Sheet 19 Knives
● Fact Sheet 20 Equipment safety, cleaning and maintenance
● Fact Sheet 21 Blenders, mixers, food processors and food mills.
● Fact Sheet 22 Graters, mouli and mandoline slicers
● Fact Sheet 23 Weights and measures
● Fact Sheet 30 All about poaching
● Fact Sheet 31 All about roasting and baking
● Fact Sheet 32 All about stewing
● Fact Sheet 33 All about steaming.
Overlap alert
Learners may already be familiar with the following concepts:
● cleaning and sanitisation
● safe food handling
● hygienic work practices
● workflow planning
● sustainable work practices
● use of commercial kitchen equipment and utensils
● freshness and quality indicators
● safe food storage
● knife skills
● culinary terms
● cooking methods
● special dietary requirements.

You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of producing desserts.

1: Introduction
In this unit you will learn how to produce a wide range of desserts following standard and special
dietary recipes. You will be able to select and prepare ingredients, and use relevant equipment,
cookery and food storage methods.
Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on
the key principles.
When producing desserts, you will be handling a variety of ingredients. Food safety considerations for
working with some of these ingredients are detailed below.
TIME FOR SOME FACTS

Look at the following Fact Sheets:
● Fact Sheet 1 Following hygienic work practices
● Fact Sheet 4 Managing food safety hazards and risks

● Fact Sheet 5 Safe food handling.
If you have already looked at these Fact Sheets you can move on or review them to
refresh your memory.
Fruit
Fruit is often used in desserts. Fruit can be contaminated with bacteria such as e. coli, Salmonella
and Listeria. Contamination can occur from fertilisers or chemicals, soil, and interference of animals
such as birds and pests.
● Keep fruit away from sources of contamination, such as raw meat, poultry and seafood, and
utensils and surfaces that have been used to prepare such foods. This also includes maintaining
safe storage.
● Fruit with hard surfaces can be scrubbed in clean water to remove contaminants such as soil and
bacteria. You can use a produce brush for this. Fruit should still be washed even if the
peel/skin/rind are not being cooked or eaten – bacteria can be transferred inside when they are
being cut.
● Pre-packaged fruit may have already been washed, but you should check the product label to
make sure this is the case. You should wash them again to maintain best practice.

Eggs
Just like other foods, it is very important to be careful when cooking with eggs. Many desserts include
eggs, so you need to be mindful of how eggs are stored, handled and prepared.
LIFT THE LID
Read the information from the Australian Institute of Food Safety about raw egg safety:
https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight
If you have already completed this activity, you do not need to do it again.
LIFT THE LID
Read the information from Australian Eggs about Salmonella:

https://www.australianeggs.org.au/facts-and-tips/eggs-and-salmonella/
Take notes about what you learn.
Dairy products
Dairy products such as milk, cream, cheese, yoghurt, sour cream, cream cheese and butter are
commonplace in many desserts. In 2019 and 2020 there were a number of milk products that were
recalled due to e. coli contamination. Other bacteria that can be found in dairy that has not been
produced or stored correctly include Campylobacter, Salmonella, Listeria and Bacillus cereus.
LIFT THE LID
Read Dairy Food Safety Victoria’s article about dairy shelf life. safety risks related to ice cream.
https://www.dairysafe.vic.gov.au/consumers/keeping-dairy-food-safe/shelf-life-of-dairy-products
LIFT THE LID
Read this article about the food safety risks related to ice cream.
http://theconversation.com/the-lesser-known-causes-of-food-poisoning-that-may-ruin-your-dessert-
99492

Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.
Labelling
● Place labels on containers/trays.
● Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.
● Make sure use by or best before dates are not removed from packaging.
● Shelving should be labelled to assist with correct storage, rotation and inventory management.
LIFT THE LID
Learn more about the requirements of food labelling, use by dates and best before dates here:
https://blog.matthews.com.au/use-vs-best-essential-guide-date-codes/
Research the ‘Julian Date’ and take notes.
If you have already completed this activity, you do not need to do it again.
WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the information you learn from
labels on ingredients and products you would use to make desserts.
Try to find at least one example of a Julian Date and work out the date.

Storage
● All food must be stored in food-grade storage containers.
● Check the condition of food containers before use and throw out those that are cracked/split or
have poor fitting lids.
● Wash and sanitise before use.
● Single-use containers should never be reused.
● Lids must be tight fitting.
● If you need to use cling film or foil, make sure it covers the container tightly.
● Check temperature of fridges/cool rooms and freezers
● Check for signs of humidity and moisture in dry stores
● Check packaged foods for signs of contamination, spoilage or pest infestation
● Check dry stores for signs of pest infestation
● Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods
● Check for adequate ventilation in the kitchen area to reduce condensation build up.
Fruit
● Store prepared fruit in the refrigerator within two hours of preparation.
● Not all fruit should be stored the same: there are different requirements to maintain quality and
freshness.
Note that not all fruit needs to be refrigerated.
Eggs
● Avoid temperature fluctuations when storing eggs.
● When gathering your ingredients, only take the correct amount of eggs you need.
● Remove any broken or damaged eggs from the carton.
● Eggs should be stored in their cartons.
LIFT THE LID
Read what Australian Eggs has to say about refrigerating eggs:

https://www.australianeggs.org.au/news/to-refrigerate-or-not-to-refrigerate-eggs/

Dairy
● Ice cream must be stored in the freezer.
● The majority of dairy products are stored in the fridge.
● ‘Convenience’ products such as long-life or powdered milk can be kept in dry stores until they are
used.
Dry ingredients
● White flour has a shelf life of approximately one year if left unopened. Whole wheat flour does
not have as long a shelf life and will maintain freshness for about three months.
● Smell flour to check its freshness – it should not smell musty or stale.
● Sugar can last for up to two years before quality and freshness may start to degrade, although
like salt, it is considered a product that does not spoil.
● Baking soda/powder is also another product considered to have an indefinite shelf life, although it
is recommended to use it within six months of being opened.
● Dry ingredients should be kept in airtight containers and stored in a cool, dry environment to
maintain their freshness.
Other ingredients
● Cooking oil has a shelf life of approximately a year, but once opened it decreases to 1–3 months.
● You may find that honey does not have an expiry or best before date on its packaging. Honey will
last indefinitely with correct storage, which should be in an airtight container in dry stores.
SHARE PLATE
Your trainer is going to provide a list of products that are used when producing desserts. In a small
group, you are to work together and decide what the shelf life and storage conditions are for each
product.
LIFT THE LID
You might like to read these interesting articles about the indefinite shelf life of honey!
https://beemission.com/blogs/news/worlds-oldest-honey
https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-
1218690/

TIME FOR SOME FACTS
Look at Fact Sheet 6 Receiving and storing food.
Review the information in the Fact Sheet, taking particular note of the following
sections:
● ‘Storing food’, steps 1–4.
● ‘Storage conditions for different food types’, steps 1–2.

Visit the website provided at the end of the Fact Sheet to look at the different
conditions for
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.
Choosing fresh, quality food

There are different signs of freshness and quality when it comes to food, but there are some simple
steps you can take to check.
● Turn fruit over in your hands to check for signs of damage or spoilage.
● Check colouration of fruit for evenness and brightness (as per the actual colour of the fruit or
vegetable).
● Feel for firmness and weight.
● Check the aroma to make sure there is no ‘off’ or pungent/strong smells that are not common to
the type of fruit.
● Check eggs for signs of cracks.
● Do not use dirty eggs.
● Unlike fruit and vegetables, do not wash eggs before preparation.
● Bugs (such as weevils) may be found in flour and other grain products. A brown coloured surface
will be seen on the top of flour. If this gives off a minty smell when rubbed between your fingers,
this is definitely evidence of weevils.
SHARE PLATE
You and the group will discuss signs of fresh, quality ingredients used for dessert production.
Your trainer will facilitate the discussion and begin by leading with examples.

WHAT’S COOKING?
Look at the fruits, dairy, dry goods and other ingredients available in your training kitchen. Check
that foods are rotated and that food is in stock is fresh and of quality with no signs of contamination
and spoilage.
Check that storage conditions are optimal by checking temperature gauges and taking temperature
measurements.
Equipment and utensils

When producing desserts, you will use a broad range of commercial kitchen equipment and utensils.
You should already be familiar with these from other units in your course.
You must also be able to weigh and measure the ingredients you work with, so understanding
standard units of measurement and being able to convert them is a key skill.
Kitchen equipment and utensils you will use when preparing desserts include:
● commercial cake mixers ● sieves
● ovens ● measuring jugs
● blenders ● measuring spoons
● food processors ● scales
● blow torches ● portion control scoops
● spray guns ● scoops, skimmers and spiders
● piping tubes ● steamers
● silk screens ● whisks
● templates and stencils ● spatulas and scrapers
● ice cream machines ● strainers and chinois
● ice makers ● spoons: plain and slotted, ladles, serving

spoons and wooden spoons
● juicers
● thermometers
● pots and pans
● pans, trays, moulds.
● pastry brushes
The Fact Sheets below cover a wide range of kitchen equipment and utensils.

TIME FOR SOME FACTS
Review the following Fact Sheets to refresh your memory on the range of equipment
and utensils available.
● Fact Sheet 16 A tour of the large equipment in a commercial kitchen
● Fact Sheet 17 Commercial kitchen utensils
● Fact Sheet 18 Pots, pans, trays and steamers

● Fact Sheet 20 Equipment safety, cleaning and maintenance
● Fact Sheet 21 Blenders, mixers, food processors and food mills
● Fact Sheet 22 Graters, mouli and mandoline slicers
● Fact Sheet 23 Weights and measures.

If you have already looked at these Fact Sheets you can move on or review them to
refresh your memory
The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of
equipment. Instruction manuals provide information specific to the piece of equipment, such as:
● how to use it safely and hygienically
● how to set up/assemble
● what attachments/accessories can be used
● how to operate the equipment and any programmable settings
● ingredient quantities or volumes
● troubleshooting (what to do when things go wrong)
● cleaning and basic maintenance
● spare parts information
● service requirements (when to get the machine repaired or serviced).

You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken
or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill
level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your
supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.
Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should
always make sure you have cleaned and performed any necessary maintenance on equipment so
that it is clean and safe to use for the next time, or for the next person.

TIME FOR SOME FACTS
Review Fact Sheet 7 Cleaning and sanitation to refresh your memory on the
cleaning and sanitisation requirements of working in a commercial kitchen.
Common signs of uncleanliness or damage may include:
● food that has not been removed from attachments and accessories
● spatters or splashes of food on equipment housing
● dust and dirt
● stains or marks on equipment
● cracks, slits and chips
● issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:
● the correct way to clean and sanitise equipment
● what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)
● signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff
to follow.
Knives and knife skills

It’s important to know what type of knives you will use when producing desserts. The main knives you
will use include cake knives and palette knives.
TIME FOR SOME FACTS

Review Fact Sheet 19 Knives to refresh your memory on the different types of knives
used in a commercial kitchen environment.
your memory.
Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste.
The impact of the hospitality industry on the environment is well known, and has led to changes in
many practices.

TIME FOR SOME FACTS
Look at Fact Sheet 8 Working sustainably.
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
about what you can do to help reduce your impact on the environment.
your memory.
Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook. You must also have a plan for which tasks will be completed during
mise en place and which tasks will be completed during service.
TIME FOR SOME FACTS

Look at Fact Sheet 10 Workflow planning.
your memory.
Mise en place considerations

● Read the recipe carefully.
● Gather all ingredients and equipment.
● Prepare moulds, tins, pans, dishes etc.
● Measure ingredients.
Presentation and quality indicators

Before desserts are served it is important to evaluate them. Check your desserts using the following
as a guide:
● Appearance:
o How visually appealing is the dessert?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Do garnishes and accompaniments enhance the main dish but not detract from it?
o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Are decorations sitting in the right place?
o Are frostings or creams secure (ie not collapsing)?

o Have all drips and spills been wiped (in the direction of the spill)?
o Is the servingware clean and free of chips and cracks?
o Have you used the correct type, size and shape of servingware?
● Taste:
o Sweet
o Spicy.
● Texture (mouthfeel):
o a light or heavy mouth feel
o clean
o creamy
o crispy
o crunchy
o fibrous
o intense
o marshmallow like
o moist
o mousse
o rich
o slippery
o smooth
o velvety.
● Consistency:
o Are sauces of the correct consistency?
o Are desserts consistent in size?
● Temperature:
o Hot
o Cold
o Warm
o Room temperature
o Are sauces served at the correct temperature?
o Is servingware at the right temperature?
LIFT THE LID
The Culinary Pro provides some great information for plating and presentation:
https://www.theculinarypro.com/plate-presentations

If you have already visited this link, you can move on or review it to refresh your memory.
Special customer requests and dietary requirements

It is quite common to receive specific requests from customers. These may relate to:
● food allergies
● food intolerances
● gluten
● dairy
● diabetes
● eating regimes
● contradictions with medication
● food preferences
● food restrictions
● being vegan, vegetarian or pescatarian
● cultural and religious requirements, such as halal, kosher and so on.
LIFT THE LID
Read this great article that discusses a broad range of special dietary requirements and some tips
on how to address them.
https://www.nisbets.com.au/restaurant-dietary-requirements-guide
There are health and legal consequences of not meeting special dietary requirements. Health issues
can include customers ingesting foods that can cause anything from mild to significant illness (for
example, stomach irritation, headaches, rashes, through to life-threatening anaphylaxis and other
serious problems), which can in turn lead to legal action against the workplace. Other legal
consequences can be in relation to discrimination – customers could make a complaint against the
workplace that they are not catering for their specific type of food allergy or intolerance, or that their
religious needs are not being considered.
TIME FOR SOME FACTS

Look at Fact Sheet 11 Special dietary requirements.
Pay particular attention to the following special dietary requirements: fat free, low
carbohydrate, low fat, low gluten, gluten free, low kilojoule, low sugar, sugar free,
type one and two diabetic and vegan.

2: Desserts
TIME FOR SOME FACTS

For more general culinary terms, or others that you come across which you are not
sure of, refer to Fact Sheet 14 Culinary terms.
You may like to take particular note of any culinary terms that you come across
throughout this unit for use in your assessment.
SHARE PLATE
Share with the group your favourite dessert (or desserts, it’s hard not to have just one!) and what
makes it your favourite. Talk about the flavours, texture and other characteristics you enjoy about
the dessert.
Common desserts
The activity above will have shown you that there are many different desserts. Let’s look at some
more of these now.
Bavarois
A classic dessert, it is also referred to as Bavarian cream or crème bavaroise. It originated in the late
1800s in the United States. Its main ingredients include gelatin, custard and whipped cream.
Flavourings are broad and can include chocolate, vanilla, spices, berries, fruit and liqueurs.
LIFT THE LID
Read more about bavarois here: https://chefin.com.au/dictionary/bavarois/
CHEF’S TOOLBOX
Locate bavarois recipes that include different flavourings. For example, you might find a recipe that
includes raspberries, or one that uses liqueurs.
Add these recipes to your Chef’s Toolbox.

Crème brûlée
This dessert is known for its use of the blow torch! It has a custard base that is topped with hardened
caramelised sugar. Key ingredients include milk, cream, caster sugar, a vanilla pod and egg yolks.
LIFT THE LID
Watch this video about how to produce crème brûlée.

Professional Baker's Best Crème Brûlée Recipe (05:24)
https://www.youtube.com/watch?v=9rLW7s_S-6I
CHEF’S TOOLBOX
Locate a crème brûlée recipe and add it to your Chef’s Toolbox.
Crème caramel
Similar to crème brûlée, this is a dessert that consists of a custard base topped with a layer of clear
caramel sauce. Key ingredients include cream, milk, vanilla, eggs and caster sugar.
LIFT THE LID
Watch this video about how to produce crème caramel.

How to make crème caramel (12:58)
https://www.youtube.com/watch?v=4Z4WNc6SWRI
CHEF’S TOOLBOX
Locate a crème caramel recipe and add it to your Chef’s Toolbox.
Crêpes
Crêpes are often thought of as being the same as a pancake, only thinner. However, there are two
key differences: an ingredient and the cooking technique. Crêpes do not include a raising agent like
pancakes and the batter is spread thinly across the base of a hot pan rather than poured into the
middle of the pan like you would a pancake. Crêpes often include a filling, which they are folded over.
Crêpes can have sweet or savoury fillings.

LIFT THE LID
Watch Gordan Ramsay make a savory crepe.

Gordon Ramsay demonstrates how to make the perfect savory crepe (01:32)
https://www.youtube.com/watch?v=9fNNQb4sEO4
CHEF’S TOOLBOX
Locate a recipe for crêpes and research the many types of fillings, both sweet and savoury, you
can use with crêpes.
Add your findings to your Chef’s Toolbox.
Flan
Flans are open-faced pies/cakes filled with fruit. They are made of a sponge or cake-like base, or
sometimes from shortbread. Note that the word ‘flan’ is also used to refer to crème caramel in some
countries, however in Australia the term is generally used for the pie.
CHEF’S TOOLBOX
Locate recipes for flans and add them to your Chef’s Toolbox.
Fritters
A sweet fritter is an ingredient that is covered in a batter and fried. Ingredients include fruit (such as
bananas, apples, peaches, pineapple). Fritters are often served with a sauce or cream or dusted with
a spice such as cinnamon.
LIFT THE LID
Have a look at this fritter recipe by Yotam Ottolenghi:

https://www.sbs.com.au/food/recipes/ricotta-fritters-orange-and-honey
CHEF’S TOOLBOX
Locate some more sweet fritter recipes and add them to your Chef’s Toolbox.

Ice cream
Ice cream is of course a frozen dessert that consists of milk or cream and sugar. Colourings and
flavourings are added, such as vanilla, cocoa, different flavours of syrup, fresh or frozen fruit,
chocolate, nuts, lollies and so on.
Ice cream can be eaten by itself with garnishes and sauces, or it can be used as a part of other
desserts.
Many years ago, the most common ice cream flavours were vanilla, chocolate and strawberry, but
these days there are hundreds of different flavours of ice cream (just think about all the different ones
you can find in the supermarket!).
Ice cream and sorbet should not be confused – sorbet is a dairy free dessert.
SHARE PLATE
What’s your favourite ice cream flavour? Do you have a favourite brand? What do you add to your
ice cream? Share your favourite/s with the group.
SHARE PLATE
What other desserts can you think of that include ice cream?
LIFT THE LID
This article discusses how ice cream is made.

https://www.livescience.com/38540-how-is-ice-cream-made.html
You might like to look online and see if you can find any videos that show how ice cream is made.
CHEF’S TOOLBOX
Locate some ice cream recipes and add them to your Chef’s Toolbox.
Meringue
A light, airy and crispy dessert that is made by whisking egg whites with sugar to make stiff peaks.
Additional ingredients may be added for flavouring, such as vanilla, apple juice or orange juice.
Meringues are usually piped, but traditionally were created using two spoons to get their shape. There
are a number of types of meringue, French, Italian and Swiss.
Pavlova is one of Australia’s best-known meringue desserts. Meringue can also be prepared as
biscuits and used as decoration on cakes and other desserts.
A vegan variety can be created by using aquafaba with vinegar and caster sugar.

LIFT THE LID
Research French, Swiss and Italian meringues and how they are made.
Take notes on what you learn.
CHEF’S TOOLBOX
Locate some recipes that include meringue as their basis.

Find some articles or videos that show how meringue can be used as decoration.
Add these to your Chef’s Toolbox.
Mousse
A mousse is a dessert that is smooth, light and airy. Ingredients include whipped egg whites, whipped
cream and sugar. Flavourings include chocolate, vanilla, coffee, caramel, liqueurs and puréed fruits.
Mousse can be served by itself or incorporated into other desserts, such as cakes and pies.
LIFT THE LID
Watch this video about how to make chocolate mousse.

Watch Chef Ludo Lefebvre Make a Classic French Chocolate Mousse (03:37)
https://www.youtube.com/watch?v=uqPgtVXL-rc
CHEF’S TOOLBOX
Locate some mousse recipes that include different flavourings.

Add these to your Chef’s Toolbox.
Parfait
Parfait is a cold dessert that is made of whipped cream, ice cream and fruit. Other ingredients can
vary widely including coffee, chocolate, vanilla, liqueurs and nuts. Parfait may be presented in a
number of ways, including layered in a glass, poured into a loaf pan or mould and frozen. The original
French parfait boils egg, cream, sugar and syrup to make a custard-like puree.
LIFT THE LID
Watch this segment of MasterChef where Reece produces a coffee parfait.

https://www.facebook.com/MasterChefAU/videos/reeces-coffee-parfait-
%EF%B8%8F/2679296075452200/

CHEF’S TOOLBOX
Locate a number of parfait recipes that use different presentation methods.

Pies
Pies are normally made from pastry dough that is filled with ingredients. Pies may be open faced or
have a pastry top that covers the entire pie or is decorative (such as a lattice top). Fillings and
flavourings for pies include fruit (such as apples, bananas, berries, pears, lemon, cherries, figs),
chocolate, caramel, mince, meringue and so on. Pies may be topped with nuts, chocolate shavings,
fruit zest, whipped cream, spices such as cinnamon, and ice cream.
CHEF’S TOOLBOX
Locate several pie recipes. Try to find recipes that have different ingredients, garnishes
decorations.
Fruit
Fruit is incredibly versatile and can be used in many desserts and in many different ways. For
example, fruit can be sliced, poached, stewed, puréed, baked and frozen. You will find fruit as an
ingredient in tarts, ice creams, sorbet, puddings, pies, flans, fritters and as a filling for crêpes.
Fruit can also be used as a sauce, gel, garnish or decoration.
CHEF’S TOOLBOX
Locate several recipes that include fruit.

Puddings
Puddings are starch or dairy-based desserts or steamed cake mixtures. Puddings may be baked,
steam or boiled, and are soft and spongy in texture. Common puddings include Christmas pudding,
chocolate pudding, sticky date pudding, bread pudding.
Dairy-based based puddings are those that include sugar, milk and a thickening agent. This definition
of pudding is used in the United States and in some parts of Europe. Puddings that fall into this
category include blancmange, panna cotta and trifle.
LIFT THE LID
Watch this video about how to make chocolate pudding.

Self-Saucing Chocolate Pudding Recipe (05:13)

https://www.youtube.com/watch?v=68uGMKdt9IY
LIFT THE LID
Watch as Nigella makes a sticky toffee pudding.

Sticky Toffee Pudding (04:11)
https://www.youtube.com/watch?v=HuYS4eCgK14
CHEF’S TOOLBOX
Locate a number of pudding recipes.

Sorbet
As mentioned earlier, sorbet differs from ice cream due to the lack of dairy as an ingredient. This
means that sorbet is generally a great vegan-friendly dessert, although it’s important to check recipes
as some can contain honey. Sorbet is water that has been sweetened with sugar and frozen.
Flavouring includes fruit juice, fruit purée, wine or liqueur.
LIFT THE LID
This article provides more about sorbets and what to look out for in the ingredient lists.
https://whoopwellness.com/is-sorbet-vegan/
CHEF’S TOOLBOX
Locate a number of different sorbet recipes.

Soufflé
A soufflé consists of egg yolks and beaten egg whites that are baked with ingredients. The egg yolks
form the base and egg whites are folded into the batter. Souffles have a reputation for being difficult to
make, but the issue lies with the process of beating the egg whites. If they are not beaten enough, or
are beaten for too long, the souffle will collapse.
LIFT THE LID
Guy Grossi talks about how to make a perfect souffle.

https://www.goodfood.com.au/recipes/how-to/how-to-make-the-perfect-chocolate-souffle-
20130624-2osk8

LIFT THE LID
Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit (04:04)
https://www.youtube.com/watch?v=ZT3bljfAPCc
Note that this video is American and therefore uses degrees Fahrenheit rather than degrees
Celsius.
CHEF’S TOOLBOX
Locate a number of different sorbet recipes.

Tarts
Tarts are an open-faced pastry base with filling. Due to this description, they may be confused with
pies, but pies have a crust – tarts do not. Tarts also tend to be shallow sided. Fillings may include
fruit, custard, chocolate, nuts, meringue.
LIFT THE LID
This article discusses the differences between pies, tarts, flans and other similar dishes.
https://www.pastrysampler.com/Articles/Pastry_Baking/Pie_Tart.htm
LIFT THE LID
Chef Will Wood demonstrates how to make a raspberry tart.

MasterChef Australia: Will Wood's Raspberry Tart (05:14)
https://www.youtube.com/watch?v=2ejFvmHUg9s
CHEF’S TOOLBOX
Locate a number of recipes for different tarts.


Sauces, garnishes and decorations
When producing desserts, part of the process will include preparing sauces, garnishes and
decorations. In the above section we referred to a number of ways in which sauces are decorated and
the types of garnishes and sauces that may be used to enhance flavour and appeal. We will go into
these in more detail below.
The sauces you will learn to prepare as part of this unit include:
● chocolate-based sauces ● fruit syrups
● custards and cremes ● sabayon/zabaglione
● flavoured butters and creams ● sugar syrups.
● fruit purées, sauces and coulis
Chocolate-based sauces
Chocolate is a popular flavour for desserts – chocolate ice cream, chocolate mousse, chocolate
pudding, chocolate cake, and so on. So there would of course be a sauce based on chocolate! Key
ingredients for chocolate sauces will include, depending on the recipe, milk, cream, glucose and
chocolate (white or dark).
SHARE PLATE
In a small group, try to think of as many desserts as you can that use chocolate-based sauces.
https://www.thespruceeats.com/couverture-chocolate-520352
LIFT THE LID
This article discusses couverture chocolate. Also watch the video at the bottom of this video about
the dos and don’ts of working with chocolate.
https://www.thespruceeats.com/couverture-chocolate-520352
LIFT THE LID
Watch this video to see how to make chocolate sauce. Also watch how the ice cream dessert is
arranged.
https://www.youtube.com/watch?v=kP0kP42UrNY

Custards and creams
Custards are prepared with milk or cream, thickened with egg yolks. The consistency of a custard
may vary – it could be from pouring consistency or a coating consistency. A pastry cream is a thicker
custard due to the addition of cornflour. Pastry cream, or crème pâtisserie, can be piped and also
used as a dessert filling. A common example of pastry cream is the cream you find in chocolate
eclairs.
LIFT THE LID
Do some research and learn about crème anglaise how it is used as a sauce.
LIFT THE LID
Watch this video on how to make crème anglaise

Foolproof Creme Anglaise (05:34)
https://www.youtube.com/watch?v=ZPODXFCIJUU
LIFT THE LID
Watch this video on how to make pastry cream.

How to make classic vanilla pastry cream (03:25)
https://www.youtube.com/watch?v=-NlGom53TsM
Flavoured butters and creams

Butter is a key ingredient in baking. Buttercream, a mixture of creamed butter and sugar, is a frosting
that can be used for piping, filling and icing. There are three main types of buttercream:
● American buttercream
● Italian meringue buttercream
● Swiss meringue buttercream.
LIFT THE LID
This article provides a description of different types of buttercreams, including what they are best
used for.
https://bakerbettie.com/comparing-types-of-buttercream/

LIFT THE LID
This article includes a range of different flavoured butters.

https://www.biggerbolderbaking.com/homemade-flavored-butters/
LIFT THE LID
This article includes dairy-free alternatives for buttercream.

https://www.sweetsbysas.com.au/blog/2017/2/27/silky-smooth-buttercream
There are three common creams used when preparing desserts:
● Crème fraîche: is similar to sour cream but thicker and richer, with less tang. You can make
crème fraiche by mixing sour cream, fresh cream and buttermilk. Crème fraiche can be applied in
many different ways: over fruit, puddings, tarts, cakes, served with biscuits, as an ingredient in
mousse, and so on.
● Double cream: double cream is rich, with at least 45% fat in comparison to thickened cream
which has around 35%. Care needs to be taken when whipping double cream as it can separate
if overwhipped.
● Whipped cream (Chantilly cream): whipped cream can be purchased as a convenience product
or it can be made from scratch by using whipping cream, sugar and vanilla extract. Whipped
cream is often flavoured with chocolate, coffee, orange, vanilla, salted caramel, lemon and so on.
Whipped cream may be added to desserts such as mousse, cakes, fruit, pies and tarts, and can
be used for piping and decorating.
LIFT THE LID
Read about the different types of cream here:

https://www.bestrecipes.com.au/baking/articles/guide-cream/ncso2l11
LIFT THE LID
Watch this video that demonstrates how to whip cream and how to decorate with it.
https://www.youtube.com/watch?v=I-JWui4xvE4
LIFT THE LID
Watch this video that demonstrates how to make chocolate ganache and its different applications.
https://www.youtube.com/watch?v=nWbbDT8oPG8

Fruit purées, sauces and coulis
If you have completed the unit SITHCCC007 Prepare stocks, sauces and soups, you will be familiar
with purées, sauces and coulis. You will have also worked with fruit in the unit SITHCCC008 Prepare
vegetable, fruit, eggs and farinaceous dishes
Fruit purées, sauces and coulis are all used in desserts. Fruit purées are used in mousses, cakes,
sorbets, buttercream and many other desserts. Fruit may include but is not limited to strawberries,
blueberries, apricots, bananas and raspberries.
Fruit purées are a great way to add extra moisture to a dessert and they can be used to decorate
desserts.
LIFT THE LID
Watch this video that demonstrates how to purée strawberries and use the purée as decoration.
https://www.youtube.com/watch?v=_atiWmNqy90 (02:33)
Fruit sauces, like any other sauces, can be drizzled or poured over desserts to add flavour and visual
appeal. Coulis is made from puréed and strained fruit.
LIFT THE LID
Watch this video that demonstrates how to make raspberry coulis.

https://www.youtube.com/watch?v=QdK1fZRmtqs
Fruit and sugar syrups

Used as a sweetener, fruit syrups are concentrated fruit juices. They are often made for cocktails, but
can also be used with desserts – poured over pancakes, ice cream, and so on. Sugar syrups involve
boiling equal parts caster sugar and water. Sugar syrup adds moisture to desserts. It can be brushed
or sprayed onto desserts, such as cakes, or a skewer can be used to make holes in the dessert and
then the syrup can be poured in to soak through. A wide range of flavourings can be added to sugar
syrup.
LIFT THE LID
Research how to make fruit syrups and their uses with desserts.
Sabayon
Sabayon is a dessert sauce that consists of egg yolks, sugar and sweet wine. It may also be served
as a beverage and incorporate spirits instead of wine. It is known as zabaglione in Italy.
LIFT THE LID
You can read more about sabayon here:

https://www.gourmettraveller.com.au/recipes/browse-all/dessert-wine-sabayon-14144

LIFT THE LID
Watch this video of how to make sabayon. The host discusses the history of the dessert.
Foolproof Sabayon (07:47)
https://www.youtube.com/watch?v=2xzlDoMLMLA
LIFT THE LID
Read more about dessert sauces and how they should be applied here.
https://opentextbc.ca/modernpastryandplateddesserts/chapter/dessert-sauces/
CHEF’S TOOLBOX
Locate recipes for all of the above sauces.

Add the recipes to your Chef’s Toolbox.
Cooking methods
You will use the following cooking methods when producing desserts as part of this unit.
Adding fats and liquids to dry ingredients

When cooking, there is what may be called the ‘all in’ approach, where all ingredients are placed into
a bowl and mixed together. However, there is good reason to mix your dry ingredients into a bowl,
then mix your fats and liquid ingredients into another bowl – and then combine. This process means
that the risk of overbeating will be far reduced.
LIFT THE LID
This article provides more detail on why wet and dry ingredients should be mixed separately.
Watch the video that is included.
https://www.biggerbolderbaking.com/mix-wet-dry-ingredients-separately/
Baking
TIME FOR SOME FACTS

Look at Fact Sheet 31 All about roasting and baking.
your memory.

Examples of baked desserts include:
● biscuits
● cakes
● pudding
● cheesecake
● pies.
LIFT THE LID
Look over the recipes in your recipe bank and identify how many desserts require baking. What are
the cooking temperatures and how long do they need to be baked?
Chilling
Food is stored at or below 0–5C. Blast chilling can be used to quickly reduce the temperature of food
and keep food safe from bacterial growth. Examples of chilled desserts include:
● mousse
● panna cotta
● tiramisu
● cheesecake
● parfait
● sorbet.
LIFT THE LID
Look over the recipes in your recipe bank and identify how many desserts require chilling. How
long do they need to be chilled for before they can be served?
Freezing
Desserts can be frozen for future service, or they may require freezing as part of their preparation.
Some desserts that require freezing include:
● parfait
● ice cream
● sorbet.
LIFT THE LID

Look over the recipes in your recipe bank and identify how many desserts require freezing.
Flambé
This method involves alcohol being added to a hot pan, which will result in a burst of flames.
Examples of desserts that use flambé include:
● Crêpes Suzette
● Bombe Alaska
● Cherries Jubilee
● Bananas Foster
● Christmas pudding.
LIFT THE LID
Flambé is demonstrated in this MasterChef excerpt. Gordon Ramsay flambés a dessert while the
other chefs flambés other dishes.
https://www.youtube.com/watch?v=wlQqGL_dK-I (01:51)
LIFT THE LID
Watch this video:

How to Flambe Food Like a Pro (02:10)
https://www.youtube.com/watch?v=w4amkfHRGQw
WATCH AND LEARN
Your trainer will demonstrate how to flambé a dessert.
Poaching
TIME FOR SOME FACTS

Look at Fact Sheet 30 All about poaching.
your memory.
Pears, apples, rhubarb, persimmons, figs, oranges and cherries are just some foods that can be
poached. The liquid can be reduced to a syrup.

LIFT THE LID
Do you have any recipes that require poaching in your Chef’s Toolbox? If not, look for some and
add them.
Reducing
If you have completed the unit SITHCCC007 Prepare stocks, sauces and soups, you will be familiar
with the reduction method. Reduction involves simmering or boiling a liquid to thicken it and intensify
its flavour.
LIFT THE LID
This video shows how to make a strawberry reduction.

https://www.youtube.com/watch?v=T4yFbBTzbN4 (02:31)
Steaming
TIME FOR SOME FACTS

Look at Fact Sheet 33 All about steaming.
your memory.
Steaming involves continuously boiling a pot of water so that is turns into steam. The food dessert is
placed in a separate bowl suspended over the pot, with the pot then covered. The steam will circulate
around the pot and cook the dessert.
Steaming can be used to prepare many different desserts. Puddings and sponge cakes are desserts
that might come to mind when thinking about steaming.
LIFT THE LID
Do you have any recipes that require steaming in your Chef’s Toolbox? If not, look for some and
add them.
Stewing
TIME FOR SOME FACTS

Look at Fact Sheet 32 All about stewing.
your memory.
When producing desserts, stewing will be used as a preparation method for fruit. You can stew
apples, pears, plums, rhubarb, apricots and many others.

LIFT THE LID
Do you have any recipes that require stewing in your Chef’s Toolbox? If not, look for some and add
them.
Aerating, sifting, weighing and measuring

As you know, flour and other ingredients are packed quite solidly to make packaging compact. The
process of aerating involves putting the flour into a bowl and using a spatula to turn the flour over to
put air into it. Once the flour has been aerated it can be placed into a dry measuring cup. Never bang
the cup on the bench, simply use a spatula to scrape off the excess flour. Sifting will remove lumps
and also aerate the flour. Sifting can also be used to evenly distribute dry ingredients into the bowl.
Never measure flour or other relevant dry ingredients before aerating them, as you will not get the
correct quantity of ingredient required due to compression.
Sometimes you will have prepared a large amount of batter and will need to transfer specific amounts
into bowls, moulds or tins. To avoid overhandling your batter, there is an easy way to make sure you
pour the correct amount every time.
LIFT THE LID
This video shows how to bake even cake layers by measuring your batter before separating it
across the pans.
https://www.youtube.com/watch?v=T4yFbBTzbN4 (02:31)
Another technique is to use toothpicks once batter has been poured into the pans. The toothpick will
help you see whether the batter is the correct depth.
CHEF’S TOOLBOX
Choose at least six recipes from your toolbox and locate variations that will address a range of
special dietary requirements. You might even like to try and identify the variations and adjust the
recipes yourself.
Add your new recipes to your Chef’s Toolbox.
Using the right dessert moulds

There’s no point making the right amount of batter or mixture and then not using the right moulds or
tins!
WATCH AND LEARN
Your trainer will show you the range of moulds, tins and pans you will use to produce desserts.

Garnishes and decorations, plating and presenting
A dessert is never complete without some garnishing and decoration! Just like any other dish,
garnishes are used to give a dessert visual appeal (well, even more appeal, desserts are appealing
on their own already!) and to either complement, contrast or enhance flavour.
When you think of decoration, you may automatically think of cake decorating. Decorating takes an
ordinary-looking dessert and adds the ‘whoa’ factor – how many times have you seen a dessert and
cake and thought, ‘that looks amazing!’. Would you have done the same if the dessert or cake wasn’t
decorated?
There are many different ingredients that can be used to garnish and decorate desserts, including:
● coloured and flavoured sugar
● fresh, preserved or crystallised fruits
● meringue
● biscuits/cookies
● crumbs
● tuile
● jellies
● shaved chocolate
● chocolate curls and swirl
● sprinkled icing sugar
● whole or crushed nuts.
LIFT THE LID
This article provides more detail on how to garnish desserts and the range of ingredients that can
be used.
https://opentextbc.ca/modernpastryandplateddesserts/chapter/garnishes/
LIFT THE LID
Look over the recipes in your Chef’s Toolbox. How many include information about how to garnish
the dessert? What ingredients are suggested? Pick three recipes and identify other ingredients you
think would work well as a garnish.
WATCH AND LEARN
Your trainer will show you how to use a variety of garnishes.

LIFT THE LID
Watch the videos about how to use chocolate as a decoration.

https://www.howtocookthat.net/public_html/chocolate-decorations-for-desserts/
LIFT THE LID
Watch this video to see an example of how to plate a dessert.

https://www.youtube.com/watch?v=Z-j7Wj9zpF8
LIFT THE LID
The following provides some more information about how to plate desserts.
https://opentextbc.ca/modernpastryandplateddesserts/chapter/introduction-4/
LIFT THE LID
Find some examples of dessert presentation that you find interesting and share with the group.
WATCH AND LEARN
Your trainer will demonstrate how to prepare desserts. They will address all of the methods above.
WHAT’S COOKING?
Practise producing a range of desserts. Your trainer will provide you with the recipes.
During this activity you will need to:
● interpret standard recipes and food preparation lists
● confirm food production requirements
● calculate ingredient amounts
● identify and select ingredients from stores according to quality, freshness and stock rotation
requirements
● follow procedures for portion control
● produce the required quantities
● check perishable supplies for spoilage

● check perishable supplies for contamination
● select the type and size of equipment required
● ensure that food preparation equipment safely assembled, clean and ready for use
● use equipment safely and hygienically
● use equipment according to the manufacturer’s instructions
● sort and assemble ingredients according to food production sequencing
● weigh and measure wet and dry ingredients accurately
● create portions according to the recipe/s
● minimise waste to maximise profitability
● follow standard and special dietary recipes accurately
● produce a range of hot and cold sauces
● add sauces, garnishes, decoration and accompaniments according to standard and special
dietary recipes
● make adjustments to dishes to ensure quality
● present desserts attractively
● use appropriate service-ware
● evaluate dishes and adjust presentation
● store dishes in appropriate environmental conditions
● follow organisational policies and procedures
● maintain a clean work area
● dispose of or store surplus products
● work safely
● work hygienically
● work sustainably
● work efficiently
● work within commercial time constraints and deadlines.
LET IT SIMMER
Reflect on the activity you just completed and think about:
● what you did well
● what you could improve on
● what you would do different next time.

Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the
end of your course, you have a set of references that you can take with you into the workforce.

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SITHPAT006 Produce desserts 3

● Select, prepare and use equipment.

● Portion and prepare ingredients.

● Produce desserts and sauces

● Portion, present and store desserts.

● Fact Sheet 4 Managing food safety hazards and risks

● Fact Sheet 5 Safe food handling

● Fact Sheet 6 Receiving and storing food

● Fact Sheet 7 Cleaning and sanitisation

● Fact Sheet 8 Working sustainably

● Fact Sheet 10 Workflow planning

● Fact Sheet 11 Special dietary requirements

● Fact Sheet 14 Culinary terms

● Fact Sheet 16 A tour of the large equipment in a commercial kitchen

● Fact Sheet 17 Commercial kitchen utensils

● Fact Sheet 18 Pots, pans, trays and steamers

SITHPAT006 Produce desserts 4

● Fact Sheet 20 Equipment safety, cleaning and maintenance

● Fact Sheet 21 Blenders, mixers, food processors and food mills.

● Fact Sheet 22 Graters, mouli and mandoline slicers

● Fact Sheet 23 Weights and measures

● Fact Sheet 30 All about poaching

● Fact Sheet 31 All about roasting and baking

● Fact Sheet 32 All about stewing

● Fact Sheet 33 All about steaming.

● cleaning and sanitisation

● safe food handling

● hygienic work practices

● sustainable work practices

● use of commercial kitchen equipment and utensils

● freshness and quality indicators

● safe food storage

● special dietary requirements.

SITHPAT006 Produce desserts 5

Safe food handling

TIME FOR SOME FACTS

● Fact Sheet 1 Following hygienic work practices

● Fact Sheet 4 Managing food safety hazards and risks

SITHPAT006 Produce desserts 6

LIFT THE LID

LIFT THE LID

Read the information from Australian Eggs about Salmonella:

LIFT THE LID

LIFT THE LID

SITHPAT006 Produce desserts 7

● Place labels on containers/trays.

LIFT THE LID

SITHPAT006 Produce desserts 8

● All food must be stored in food-grade storage containers.

● Wash and sanitise before use.

● Single-use containers should never be reused.

● Lids must be tight fitting.

● Check temperature of fridges/cool rooms and freezers

● Check for signs of humidity and moisture in dry stores

● Check packaged foods for signs of contamination, spoilage or pest infestation

● Check dry stores for signs of pest infestation

● Remove any broken or damaged eggs from the carton.

● Eggs should be stored in their cartons.

LIFT THE LID

Read what Australian Eggs has to say about refrigerating eggs: