SIT40516 - Certificate IV in Commercial Cookery

SITHPAT006 Produce Desserts

Student Homework

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 This booklet has been designed for students undertaking face to face mode of study where you
are required to make sure you complete the questions as a part of formative assessment during
the course of the learning process.
ABOUT THIS BOOKLET
The questions that are included in this booklet are not a part of the formal assessments and there
is no marking system allocated for this booklet. This is just for your reference and self-study
purpose only.

Your assessor will randomly select a few students and check the booklet to ensure that you are
ready for the formal assessments.

This booklet might not be suitable for students taking other modes of study e.g. online or work
based.

Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.

The assessment booklet contains:

Practice task: This part contains the information to successfully complete the practice task. In
task, students will find the following information:
 Task instructions.
 Questions
 Model Answers for Trainer/Assessor
Information on resources required, where applicable

Practice task for learners.

- You must ensure you answer the question satisfactorily as a part of formative assessment.
- You must time yourself once you begin the task.
- In case you have written the incorrect answer for any question, please write it on another sheet of
paper and attach with the booklet before submitting to the assessor.
- Read all the questions carefully and answer all questions.

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN:Q1:
80 600 List five food
951 264RTO: production requirements you need to confirm prior to producing desserts.
41322CRICOS:
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Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
 Deadlines Page No:

 Portion control
 Quantities to be produced
 Special customer requests
 Special dietary requirements
 Ingredients and equipment
 Step-by-step procedures/methods
 Presentation standards and techniques

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
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 Q2: You’re making 40 servings of baked egg custard. The following recipe yields five portions.
Calculate how much of each ingredient you need to make 40 servings.
Re-write the list of ingredients and new quantities.

Milk 500 ml
Eggs 4
Caster sugar 60 g

Milk 4L

Eggs 32

Caster sugar 480g

Q3: Select the correct type of equipment (including any attachments required) for the following
tasks.

Measure the density of sugar – saccharometer

Churn liquid into sorbet – ice cream machine
Dust cakes and pastries – icing sugar sieve
Fold ingredients – spatula or spoon
Fill éclairs – piping bag (fitted with star tube)
Hand beat mousse – whisk
Sauce pudding – ladle
Caramelise sugar on top of crème brûlée – blow torch

Q4: Select the correct type and size of mould, ring or tin for the following desserts.

Bavarois-based dessert - Cake tins, Charlotte

Muffins - Press trays
Individual serves of tiramisu - Individual rings
Baked egg custard - Ramekins
Flan base - Flan rings

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q5: Identify three visible signs of uncleanliness you should check for when assembling
equipment.

 Pieces of packaging or sponge

 Chemical residue
 Leftover food particles

Q6: Explain five techniques you can employ to safely handle and use hot trays and pots.

 Keep your work area clear. This prevents hot baking trays, pots and saucepans from
tipping or falling over and gives you space to set hot equipment down.
 Switch off hot equipment when not in use. Use a ladle to remove sauces from the pot
rather than pouring directly from it.
 Face all long handles of saucepans inwards. Don’t allow baking trays to hang over the
edge of benches or stovetops. This prevents people from knocking them and their
contents over.
 Wear your uniform. It’s designed to provide some protection.
 Use tongs or spatulas to remove hot baked goods from trays. Also use them toad
ingredients to saucepans so you avoid burns from splashes or steam.Use cloth
ASTRAL SKILLS INSTITUTE
gloves/mitts OF
or dry tea towels to touchAUSTRALIA
hot tools and equipment.
 Don’t use wet clothes or rubber/latex gloves to touch hot tools and equipment or take
ABN: 80 600 951 264RTO: 41322CRICOS:
things out of the oven. These conduct the heat and cause nasty burns.
Level-6, Suite 6.01/138 Queen Street,
If dealing +000 12345
with large quantities of 6789
sauce, leaveinfo@asia.edu.au Version 1.0
the pot on the stovetop. Remove it only
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when it has cooled. Page No:

 Always allow steam to escape away from you rather than towards you.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q7: List four ways you can manage your own speed, timing and productivity to produce
desserts within commercial timeframes..

 Read the recipe closely.

 Make a list of tasks you need to complete (including cleaning up as you go).
 Prioritise and schedule your tasks.
 Do other tasks while items are baking, resting or boiling.
 Avoid distraction. Concentrate on the job at hand.
 Ask for help if you’re struggling to meet deadlines.
 Observe other experienced cooks in action and ask for advice to identify more efficient
ways of working.

Q8: You have three eggs that have been removed from their shell left over from preparing a batch
of crème caramels. With waste minimisation being your key priority, what should you do with
them?

 Store them in an airtight, non-porous, sealed container in the refrigerator for a maximum
of two days.

Q9: A soufflé should be light and spongy. How do you achieve these desired characteristics?
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138
FoldQueen
stifflyStreet,
beaten egg whites into the
+000 12345 6789soufflé mixture just prior to baking. Then, Version
info@asia.edu.au serve1.0it
Campbelltown, NSW 2560. from the oven before
+000 12345 6789 Release Date: September 2019
straight the expanded hotwww.astralskillsinstitute.com
air inside escapes. Page No:

Q10: What is crème anglaise and how do you make it?

 Crème anglaise (also known as vanilla custard sauce) is made from milk flavoured with
sugar and vanilla and thickened with egg yolks. It’s also one of the most versatile sweet
sauces because you can use it warm or cold, plain or flavoured with a wide variety of
ingredients.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q11: What are the five most common sauce types served with desserts?

 Custard
 Cream sauce
 Chocolate sauce
 Fruit purée
 Syrup

Q12: What two methods can you use to thicken a hot or cold sauce to achieve the desired
consistency?

 Reduce the liquid by gently simmering to evaporate some of the water content.
 Add a thickening agent to the liquid.

Q13: List five suitable ingredients for thickening sweet sauces.

ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
 Flour – wheat, gluten-free and yeast-free
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown,  NSWCornflour,
2560. arrowroot, potato
+000starch
12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
 Modified starch
 Eggs and egg yolks
 Cream
 Fruit purée
 Gelatine
 Agar-agar Chocolate
 Breadcrumbs

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q14: What is the main difference between cornflour and arrowroot used as a thickening agent for
sweet sauces?

 Clear liquids that are thickened with cornflour become opaque or cloudy. Liquids
thickened with arrowroot remain transparent and clear. For this reason, arrowroot is
visually the best thickening agent to use when a clear finish is required.

Q15: What should you do if the dish you’re preparing does not meet quality requirements for taste
or texture?

 Make the necessary adjustments, within your scope of responsibility, before the
completed dish is served to the customer.

Q16: Beading occurs on your cooked meringue. What did you do wrong, and how can you
prevent this happening in the future?
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
 You’ve overcooked the meringue. Use a higher temperature with a shorter baking time in
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Page No:

Q17: Give three reasons why it’s important to serve correct portion sizes.

 To maximise the yield and profitability of food production.

 To ensure consistency.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
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  For healthy eating consideration

Q18: List three factors that can affect the portion size of desserts.

 The type of catering establishment

 Service time
 Number of courses served
 Type of ingredients used
 Method of preparation

Q19: What is the most accurate way to obtain ten equal portions from a baked cheesecake?

 Use a portion control marking ring.

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ABN: 80 600 951 264RTO: 41322CRICOS:
Q20:
Level-6,What must you
Suite 6.01/138 consider
Queen Street, when choosing accompaniments
+000 12345 6789 for your desserts?
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 The accompaniment should enhance the taste and texture of the main item.

Q21: You have prepared a hot chocolate pudding with a rich chocolate sauce. What
accompaniment could you serve to enhance the taste and provide a contrast in temperature?

 Ice cream (or other suitable cold accompaniments)

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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 Q22. Describe two ways you can use sugar to decorate or garnish a dessert.

 Use sugar boiled to the caramel stage to make spun sugar for veiling bavarois, crème
caramel or profiteroles.
 Dip a fork into boiling caramel. Shake it vigorously so the caramel runs off the fork in fine,
delicate threads.
 Pour boiling caramel onto an oiled marble slab. Spread it thin to cool and set. Then, break
it like glass into odd-shaped shards.
 Decorate cakes or biscuits with sugar pearls.

Q23. You have made six litres of persimmon sorbet. Describe how you will store the sorbet until it’s
required for service.

 Place the sorbet in a deep bowl and cover well with plastic wrap to protect the sorbet from
freezer burn. Label the packaging with the date, dessert name and flavour and store in
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
the freezer at -18 °C or below.
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
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Q24. You have made a pavlova base in preparation for a function to be held the next day. How
should you store the pavlova?

 Store in the tin it was made in and wrap with plastic film to prevent airborne dust and
drying. Move it to a cool dark place away from the heat of the kitchen, such as the dry
goods store.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
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 Q25. What are three common tasks you complete when cleaning your work area at the end of
service?

 Sweep and mop floors.

 Clean and sanitise all surfaces, such as benchtops and shelves.
 Clean and sanitise equipment and containers.
 Put away cleaned equipment.
 Place dirty linen, such as tea towels and cleaning cloths, in the linen bag.
 Empty and wash the rubbish bins.

Q26. How does a cleaning schedule help make cleaning and tidying the work area faster and easier?

 It coordinates the tasks to be completed by allocating tasks to everyone so they know

ASTRAL SKILLS INSTITUTE OF AUSTRALIA
what their responsibilities are. This helps to ensure cleaning tasks are not duplicated or
missed.
ABN: 80 600 951 264RTO: 41322CRICOS:
 It describes how to complete a task and when it should be done.
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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
USTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972 Page No: 10
Campbelltown, NSW 2560 www.asia.edu.au