SITHPAT016 Student Guide

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SITHPAT016
produce desserts
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SITHPAT016 Student Guide
Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic Manager 1|P a g e
ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
First published 2022
Version 1.0
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Contents
1: Introduction 7
2: Desserts 23
3: Putting it all together 47
Chef’s Toolbox 51
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SITHPAT016 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 pastry chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory
legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITXFSA005 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, Storing and Maintaining Food
 Fact Sheet 7 - Cleaning and Sanitisation
 Fact Sheet 8 - Working Sustainably

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 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.
 Fact Sheet 35 - Garnishes

 Fact Sheet 37 - Accompaniments
 Fact Sheet 39 - Presentation and Plating Techniques
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
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 knife skills
 culinary terms
 cooking methods
 special dietary requirements
 food labelling.
You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of receiving, storing and maintaining stock.
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Melbourne VIC 3000
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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.
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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.
Website: 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.

Website: https://www.australianeggs.org.au/facts-and-tips/eggs-and-salmonella/
Take notes about what you learn.
Dairy products
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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 and the safety risks related to ice
cream.
Website: 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.
Article: 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)
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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 at the
following link.
Website: 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.
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 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.

Website: 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.
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 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 Image by Kristiana Pinne on Unsplash
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!
Article: https://beemission.com/blogs/news/worlds-oldest-honey
Article: https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-
life-1218690/
TIME FOR SOME FACTS
Look at the following Fact Sheet:
 Fact Sheet 6 - Receiving, Storing and Maintaining Food
Take particular note of the following sections:
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 ‘Storing food’, steps 1–4.
 ‘Storage conditions for different food types’, steps 1–2.
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.
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Image by Public Domain Pictures on Pexels
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.
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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.
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ABN: 57 169 281 501
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T: 02 8937 0991
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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.
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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
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Version: 1.0
P a g e
ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives used in a
commercial kitchen environment.
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
 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.
If you have already looked at this Fact Sheet, you can move on or review it to refresh 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
 Fact Sheet 10 - Workflow Planning
Mise en place considerations

 Read the recipe carefully.
 Gather all ingredients and equipment.
 Prepare moulds, tins, pans, dishes etc.

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 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 (not collapsing)?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the serving ware clean and free of chips and cracks?
o Have you used the correct type, size and shape of serving ware?
 Taste:
o Sweet
o Spicy.
 Texture (mouth feel):
o a light or heavy mouth feel
o clean
o creamy
o crispy
o crunchy
o fibrous
o intense
o marshmallow like
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o moist
o mousse
o rich
o slippery
o smooth
o velvety.
Image by Emile Mbunzama on Unsplash
 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 serving ware at the right temperature?
LIFT THE LID
The Culinary Pro provides some great information for plating and presentation.
Website: 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
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 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.
Article: 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.
There are many common substitutes that can be used for dairy and eggs to address dietary
requirements.
Dairy substitutes
Milk substitutes include:
 almond milk
 rice milk
 soy milk
 tofu milk.
Tofutti, cashew or hemp milk can be substituted for

normal milk.
Butter substitutes include:
 non-dairy margarine such as Nutlex, which is

made from nuts and olive oil
 butters made from avocado, canola, coconut

Image by Toa Heftiba Şinca on Pexels
oil
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 plant-based butters such as Miyoko's Classic Fresh Organic Vegan Butter, Nutiva Organic or
Pure Blends.
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Cheese substitutes include:
 soy-based cheese
 nut cheeses such as cashew cheese, Indian paneer cheese, tofu ricotta cheese
Nutritional yeast is used as a parmesan cheese substitute. It can also be used as a garnish to add
flavour to dishes.
Cream/sour cream substitutes include:
 Tofutti cream
 Tofutti non-dairy sour supreme/non-hydrogenated ‘Better than sour cream’.
Ice cream substitutes can include soy, coconut and rice milk ice cream.
Egg substitutes
There are many substitutes that can be used instead of eggs including:
 ground flaxseed with water
 aquafaba
 banana
 applesauce
 chia seeds
 baking powder and oil
 starches
 tofu
 puree fruit or vegetables such as pumpkin or avocado
 coconut products such as coconut yoghurt or oil
 peanut butter
 purchased egg replacement.
Other substitutes
Gluten free dietary requirements mean no cereals – replace breads, pastas and cereals made from
wheat and grains with legumes or grasses such as lentils, quinoa, soy, barley or arrowroot.
No- or low-sugar substitutes for people with diabetes – replace with low-sugar alternatives, artificial
sweeteners or ingredient replacement (for example, replacing highly processed sweetener with fruit).
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ABN: 57 169 281 501
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T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
TIME FOR SOME FACTS
 Fact Sheet 11 - Special Dietary Requirements
Pay particular attention to the following special dietary requirements: gluten free, low kilojoule,
low sugar, sugar free, type one and two diabetic and vegan.
Special customer requests and dietary requirements are addressed in more detail in
the unit SITHCCC042 Prepare food to meet special dietary requirements.
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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
the following Fact Sheet:
 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 at the following link.

Website: https://chefin.com.au/dictionary/bavarois/
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T: 03 0 9077 0758
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.
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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.
Image by Shameel mukkath on Pexels
LIFT THE LID
Watch this video about how to produce crème brûlée.

Professional Baker's Best Crème Brûlée Recipe.
Video: https://www.youtube.com/watch?v=9rLW7s_S-6I (05:24)
CHEF’S TOOLBOX
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Version: 1.0
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ABN: 57 169 281 501
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T: 02 8937 0991
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T: 03 0 9077 0758
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.
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LIFT THE LID
Watch this video about how to produce crème caramel.

How to make crème caramel.
Video: https://www.youtube.com/watch?v=4Z4WNc6SWRI (12:58)
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
Gordon Ramsay demonstrates how to make the perfect savory crepe.

Video: https://www.youtube.com/watch?v=9fNNQb4sEO4 (01:32)
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.
Fritters
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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.

Website: 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.
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.
LIFT THE LID
To learn more about poached, stewed and frozen fruit read:

Poached fruit.
 Website: https://myfoodblog.com.au/how-to-poach-fruit/#.Yz4ELn5BzTc
 Website: https://www.healthier.qld.gov.au/food/recipes/poached-pears/
Stewed fruit.
 Website: https://steamandbake.com/how-to-stew-fruit-slow-cooker-or-steam-oven/
 Website: https://www.marthastewart.com/336414/stewed-fruit
Frozen fruit for desserts.
 Website: https://www.tasteofhome.com/collection/frozen-fruit-desserts/
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 Website: https://www.thespruceeats.com/how-to-use-frozen-fruit-4047884
CHEF’S TOOLBOX
Locate several recipes that include poached, stewed and frozen fruit.
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.
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Article: 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
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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.
Image by Ella Olsson on Pexels
LIFT THE LID
Watch this video about how to make chocolate mousse.

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

Add these to your Chef’s Toolbox.
Panna cotta
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T: 03 0 9077 0758
Panna cotta is an Italian dessert and literally means ‘cooked cream’. It is made from cream, sugar,
gelatin and milk and is served cold in a glass with berries, chocolate, caramel or cream. It can also be
flavoured with many different flavours such as coffee, caramel, or vanilla.
Panna cotta has the consistency of custard and has a smooth, velvety texture.
LIFT THE LID
To learn more about panna cotta visit the following website.

Website: https://www.lacucinaitaliana.com/glossary/panna-cotta?refresh_ce
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.

Video: https://www.facebook.com/MasterChefAU/videos/reeces-coffee-parfait-%EF%B8%8F/
2679296075452200/ (05:04)
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
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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.
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Version: 1.0
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ABN: 57 169 281 501
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T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
CHEF’S TOOLBOX
Locate several pie recipes. Try to find recipes that have different ingredients, garnishes
decorations.
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.
Video: https://www.youtube.com/watch?v=68uGMKdt9IY (05:13)
LIFT THE LID
Watch as Nigella makes a sticky toffee pudding.

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

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T: 03 0 9077 0758
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.
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Version: 1.0
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ABN: 57 169 281 501
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T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
LIFT THE LID
This article provides more about sorbets and what to look out for in the ingredient lists.
Article: 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.

Website: 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.
Video: https://www.youtube.com/watch?v=ZT3bljfAPCc (04:04)
Note that this video is American and therefore uses degrees Fahrenheit rather than degrees
Celsius.
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Version: 1.0
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ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
CHEF’S TOOLBOX
Locate a number of different sorbet recipes.

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Version: 1.0
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ABN: 57 169 281 501
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T: 03 0 9077 0758
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.
Article: https://www.pastrysampler.com/Articles/Pastry_Baking/Pie_Tart.htm
Image by Anna Tukhfatullina Food Photographer/Stylist on Pexels
LIFT THE LID
Chef Will Wood demonstrates how to make a raspberry tart.

MasterChef Australia: Will Wood's Raspberry Tart.
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Version: 1.0
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ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Video: https://www.youtube.com/watch?v=2ejFvmHUg9s (05:14)
CHEF’S TOOLBOX
Locate a number of recipes for different tarts.

Setting agents
Setting agents are used to gel or set desserts and sweet sauces to the desired consistency. Natural
thickeners, gelling agents, thickener and gums can be used. There are both animal and plant-based
setting agents available so special dietary requirements can be met.
Gelatine is the most well-known setting agent. It can be plain or flavoured and it is plant based –
therefore it can be used in vegetarian and vegan desserts.
Any of the gums (gum Arabic, guar gum, xanthan gum) can also be used for vegetarian and vegan
desserts as they are also plant based.
LIFT THE LID
To learn about the various gelling and setting agents visit the following website.
Website: https://smritisspecial.in/gelling-and-setting-agents/
Vegetarian options to stabilise whip cream.
Website: https://www.thespruceeats.com/how-to-stabilize-whipped-cream-303558
Food and nutrition.
Website: https://foodandnutrition.org/may-june-2017/stabilizers-thickeners-gelling-agents/
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:
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Version: 1.0
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 chocolate-based sauces  fruit purées, sauces and coulis
 custards and cremes  sabayon or foam.
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.
Website: 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.
Article: 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.
Video: https://www.youtube.com/watch?v=kP0kP42UrNY (01:47)
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.
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T: 02 8937 0991
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T: 03 0 9077 0758
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.
Video: https://www.youtube.com/watch?v=ZPODXFCIJUU (05:34)
LIFT THE LID
Watch this video on how to make pastry cream.

How to make classic vanilla pastry cream.
Video: https://www.youtube.com/watch?v=-NlGom53TsM (03:25)
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T: 02 8937 0991
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T: 03 0 9077 0758
LIFT THE LID
This article includes a range of different flavoured butters.

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

Article: 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.
Image by Sorin Gheorghita on Unsplash
LIFT THE LID
Read about the different types of cream at the following website.

Website: https://www.bestrecipes.com.au/baking/articles/guide-cream/ncso2l11
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Version: 1.0
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ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
LIFT THE LID
Watch this video that demonstrates how to whip cream and how to decorate with it.
Video: https://www.youtube.com/watch?v=I-JWui4xvE4 (07:06)
LIFT THE LID
Watch this video that demonstrates how to make chocolate ganache and its different applications.
Video: https://www.youtube.com/watch?v=nWbbDT8oPG8 (06:40)
Fruit purées, sauces and coulis

If you have completed the unit SITHCCC029 Prepare stocks, sauces and soups, you will be familiar
with purées, sauces and coulis. You will have also worked with fruit in the unit SITHCCC030 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.
Video: 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.
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ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
Video: https://www.youtube.com/watch?v=QdK1fZRmtqs (04:49)
Sabayon or foam
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 at the following link.

Website: https://www.gourmettraveller.com.au/recipes/browse-all/dessert-wine-sabayon-14144
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Version: 1.0
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ABN: 57 169 281 501
Surry Hills NSW
T: 02 8937 0991
Melbourne VIC 3000
T: 03 0 9077 0758
LIFT THE LID
Watch this video of how to make sabayon. The host discusses the history of the dessert.
Foolproof Sabayon.
Video: https://www.youtube.com/watch?v=2xzlDoMLMLA (07:47)
LIFT THE LID
Read more about dessert sauces and how they should be applied here.
Website: 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.
Website: https://www.biggerbolderbaking.com/mix-wet-dry-ingredients-separately/
Baking
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T: 03 0 9077 0758
TIME FOR SOME FACTS
 Fact Sheet 31 - All About Roasting and Baking
Examples of baked desserts include:
 biscuits
 cakes
 pudding
 cheesecake
 pies.
Image by Sara Santos on Pexels
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

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ABN: 57 169 281 501
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T: 03 0 9077 0758
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
 speciality ice cream such as coconut ice cream (vegan ice cream made from coconut milk).
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Version: 1.0
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ABN: 57 169 281 501
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T: 03 0 9077 0758
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.
Video: https://www.youtube.com/watch?v=wlQqGL_dK-I (01:51)
LIFT THE LID
Watch this video on How to Flambe Food Like a Pro.

Video: https://www.youtube.com/watch?v=w4amkfHRGQw (02:10)
WATCH AND LEARN
Your trainer will demonstrate how to flambé a dessert.
Poaching
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TIME FOR SOME FACTS
 Fact Sheet 30 - All About Poaching
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 SITHCCC029 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.

Video: https://www.youtube.com/watch?v=T4yFbBTzbN4 (02:31)
Steaming
TIME FOR SOME FACTS
 Fact Sheet 33 - All About Steaming
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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.
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Stewing
TIME FOR SOME FACTS
 Fact Sheet 32 - All About Stewing
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 over-handling your batter, there is an easy
way to make sure you pour the correct amount every time. Image by Roman Odintsov on Pexels
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LIFT THE LID
This video shows how to bake even cake layers by measuring your batter before separating it
across the pans.
Video: 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.
Stabilising
Stabilisers ensure that desserts look and taste the way you want and that they hold their shape.
Baked desserts have sugars and fats as well as eggs and flour to stabilise the end product. Gelatine
is used to stabilise whipped cream, and cream of tartar stabilises desserts such as meringues that
use egg whites.
Some stabilisers are used in frozen desserts to reduce the water content when unfrozen. They are
typically guar gum or cellulose gum. They are used to improve mouth feel and texture.
LIFT THE LID
To learn more about stabilisers in desserts visit the following sites.

Selecting stabilizers for plant-based frozen desserts.
Website: https://www.ingredion.com/na/en-us/solving-a-challenge/resource-library/frozen-desserts-
non-dairy-based.html
Use of stabilisers in desserts.
Website: https://icecreamprivatelabel.com/why-stabilizers-are-commonly-used-in-frozen-desserts/
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Stirring and aerating to achieve required consistency and texture

Stirring is typically mixing the ingredients without considering the aeration, but when measuring and
weighing flour aeration and sifting is required to ensure that you have the correct amount of
ingredients and the batter has the correct consistency and texture to product a great final product.
Weighing or measuring
Flour has a tendency to settle during storage; therefore flour must be aerated and sifted before
measuring as there is a large difference in the weight of packed and aerated flour. If this is not done
before measuring the completed product will have too much flour and produce a product that is too
dense or dry. The process of measuring is:
 aerate the flour
 scoop into a measuring cup
 level by scraping off the top.
To aerate the flour use a wooden spoon or whisk to lightly stir the flour then place into a sifter to
remove the lumps.
Sifting dry ingredients

Sifting dry ingredients aerates the ingredients as well as removes any lumps or imperfections in the
ingredients. Once flour has been aerated and sifted it will be light and airy and ensure that the
measurements and weights of ingredients are accurate. If this process is not done you have the risk
of adding too much flour and the end product will be dry or dense.
Tempering chocolate
Tempered chocolate has been melted and cooled. It will have a shiny and glossy appearance, will
snap nicely when broken and does not form bloom.
In regards to bloom, there are two types of chocolate bloom: fat and sugar bloom.
 Fat bloom: occurs when the cocoa butter melts and separates, leaving a white deposit on the
surface of the chocolate. It will look unattractive but is still edible.
 Sugar bloom: occurs when chocolate is affected by humidity and moisture, causing condensation
to dissolve the sugar. The sugar will recrystallise as a grainy texture on the surface of the
chocolate.
LIFT THE LID

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To learn more about fat and sugar bloom and ways to avoid it when tempering chocolate, visit the
following links.
Website: https://www.chocolatetemperingmachines.com/pages/what-is-chocolate-bloom
Website: https://beeteesmelt.in/blogs/blog/fat-bloom-in-the-chocolate
LIFT THE LID
To learn more about tampering and the tampering process visit the following website.
Website: https://www.kingarthurbaking.com/guide-to-chocolate-tempering
Another chocolate term you should be familiar with when tempering chocolate includes % cocoa.
This refers to the amount of the ingredient cocoa (from the cocoa tree) that is present in the
chocolate. For example dark chocolate has a higher cocoa precent than milk chocolate.
Whisking, folding, piping and spreading

The process of whisking is to add air into wet ingredients while mixing. Folding is a more gentle
mixing method where you want to mix the ingredients while trapping air in the batter. This breaks up
air bubbles in the batter into smaller size bubbles.
Piping and spreading can be forms of decorating cakes or adding filling into pastries. You will look at
these techniques in further detail when learning about cake decorating.
LIFT THE LID
Do some research online and look at some videos that show piping and spreading techniques.
Using the right dessert moulds

One of the issues of desserts not coming out correctly is due to the incorrect tin or mould being used.
Different size pans hold varying amounts of mixture. When determining the tin or mould consider its
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volume, this can be calculated by placing pre-measured water into it or using math and measuring the
dimensions. Ensure that you allow enough depth/height for the dessert to rise.
There’s no point making the right amount of 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  jellies
 fresh, preserved or crystallised fruits  shaved chocolate
 meringue  chocolate curls and swirl
 biscuits/cookies  sprinkled icing sugar
 crumbs  whole or crushed nuts.
 tuile
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TIME FOR SOME FACTS
Look at the following Fact Sheets:
 Fact Sheet 35 - Garnishes

 Fact Sheet 37 - Accompaniments
 Fact Sheet 39 - Presentation and Plating Techniques
If you have already looked at these Fact Sheets you can move on or review it again to refresh your
memory.
LIFT THE LID
This article provides more detail on how to garnish desserts and the range of ingredients that can
be used.
Article: 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.

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

Video: https://www.youtube.com/watch?v=Z-j7Wj9zpF8 (04:17)
Image by Kobby Mendez on Unsplash
LIFT THE LID
The following provides some more information about how to plate desserts.
Website: 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.
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3: Putting it all together
Now it’s time to put together everything you have learned in this unit and do some cooking!
Complete the activity below.
WATCH AND LEARN
Your trainer will demonstrate how to prepare desserts. This will include at least eight desserts from
this list:
 bavarois  panna cotta
 crème brûlée  parfait
 crème caramel  pies
 crêpes  poached or stewed fruit
 fritters  puddings
 meringues  soufflé
 mousse  tarts.
Frozen components will be included.
Some desserts will be hot, some will be cold.

Some desserts will need to be produced to meet different special dietary requirements.
Your trainer will demonstrate how to produce these sauces:
 chocolate based sauces  fruit purées, sauces or coulis
 custards and crèmes  sabayon of foam
Your trainer will demonstrate how to use the following garnishes and decorations:
 fruits  wafer or tuille
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 jellies  nuts
 tempered chocolate
Your trainer will demonstrate how to apply various cookery methods to achieve these desired
results:
 appearance
 colour
 consistency
 moisture content
 shape.
 size
 structure
 taste
 texture.
WHAT’S COOKING?
Practise producing a range of desserts. Your trainer will provide you with the recipes.
During this activity you will need to:
 interpreting standard recipes
 confirming food production requirements
 calculating ingredient amounts
 selecting the relevant cookery methods and determining cooking times and temperatures
 identifying and selecting ingredients from stores according to quality, freshness and stock
rotation requirements
 producing the required quantities
 selecting the type and size of equipment required
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 ensuring that equipment is safely assembled, clean and ready for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring wet and dry ingredients accurately as per quantity of desserts
 creating portions according to the recipe
 minimising waste to maximise profitability
 following standard and special dietary recipes accurately to achieve product characteristics
 producing sauces to desired temperatures, consistency and flavour
 making adjustments to desserts to ensure quality
 following procedures for portion control to maximise yield and profitability of production
 using accompaniments and garnishes that balance each dessert and enhance taste and
texture
 plating desserts, accompaniments and garnishes attractively
 storing desserts in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products and re-usable by products
 working safely, working hygienically, working sustainably and efficiently
 working 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.
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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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SITHPAT016 Produce desserts

 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, Storing and Maintaining 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.

 Fact Sheet 35 - Garnishes

 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

Safe food handling

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

Image by Suzy Hazelwood on Pexels

LIFT THE LID

LIFT THE LID

Read the information from Australian Eggs about Salmonella.

LIFT THE LID

LIFT THE LID

 Place labels on containers/trays.

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.

LIFT THE LID

Research the ‘Julian Date’ and take notes.

 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.