Sithpat006ccc019 A 2021.1

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT
Unit description:
Cluster PREP 3
Unit of Competency SITHPAT006 - Produce desserts and
SITHCCC019 - Produce cakes, pastries and breads
Qualification Title SIT40516 - Certificate IV in Commercial Cookery
Assessment Tool Knowledge test
Student must fill this section:

Candidate Name:
Candidate ID:
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Student signature: ___________ Date: ____
Feedback to student:
Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt ☐ ☐
2nd attempt/Re-assessment ☐ ☐
CBC-SITHPAT006- CCC019-A-V2021.1 Page 1 of 38

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Assessment instructions
Overview
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Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
 culinary terms and trade names for:
o variety of common desserts:
 bavarois
 crème brûlée
 crème caramel
 crêpes
 custards and creams
 flans
 fritters
 ice-cream
 meringues
 mousse
 parfait
 pies
 prepared fruit
 puddings
 sabayon
 sorbet
 soufflé
 tarts
o ingredients commonly used to produce desserts
o substitute ingredients used to produce desserts for special dietary recipes:
 gluten free flour
 yeast-free flour
 non-sugar sweeteners
 common special dietary requirements which must be considered when producing desserts:
o fat free
o low carbohydrate
o low fat
o low gluten
o gluten free
o low kilojoule
o low sugar
o sugar free
o type one and two diabetic
o vegan
 meaning of:
o food allergy
o food intolerance
 key health and legal consequences of failing to address special requirements
 contents of stock date codes and rotation labels
 cookery methods used when preparing desserts:
o adding fats and liquids to dry ingredients
o baking
o chilling
o flambé
o freezing
o poaching
o reducing
o selecting and preparing appropriate dessert moulds

o steaming
o stewing
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 expected product characteristics of the classical and contemporary desserts specified in the performance evidence:
o appearance
o colour
o consistency
o moisture content
o shape
o size
o structure
o taste
o texture
 common garnishes and decorations used when preparing desserts:
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o jellies
o shaved chocolate
o sprinkled icing sugar
o whole or crushed nuts
 appropriate cooking temperatures and times for desserts
 techniques to garnish, decorate, plate and present attractive desserts
 indicators of freshness and quality of stocked ingredients for desserts
 mise en place requirements for producing desserts
 appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce desserts.
 culinary terms and trade names for:

o ingredients commonly used to produce cakes, pastries and breads
o a variety of classical and contemporary cakes, pastries and breads
 contents of stock date codes and rotation labels
 food safety practices for handling and storing cakes, pastries and breads
 classical and contemporary:
o cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll
o pastries:
 choux pastry
 croissant
 Danish pastry
 puff pastry
 short crust
 sweet pastry

 strudel
o sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
 characteristics of a variety of classical and contemporary cakes, pastries and breads:
o appearance
o colour
o consistency
o moisture content
o shape
o taste
o texture
 historical and cultural derivations of a variety of cakes, pastries and breads
 basic aspects of yeast fermentation and dough development processes
 nutritional value of classical and contemporary cakes, pastries and breads
 indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
 cookery methods for cakes, pastries, breads and fillings:
o adding fats and liquids to dry ingredients
o chilling ingredients and work surfaces
o cutting, shaping and moulding
o kneading and handling
o preparing and using fillings
o preparing and using pre-bake finishes and decorations
o resting
o rolling
o selecting and preparing appropriate cake tins and moulds
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
o savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
o sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts.
 main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
o chocolate
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o fruit purées
o glazes
o icings

o jellies
o sprinkled icing sugar
o whole or crushed nuts
 appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
 appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:
o ensure food safety
o optimise shelf life
 mise en place requirements for producing cakes, pastries and breads and fillings
safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads

Your Tasks:
You are required to complete all questions and tasks for this assignment.
1. A) Describe the following dishes with in at least 50 words.

Provide 1 menu example with a recipe card listed below, listing the production steps for each of the
following types of dessert.
Include an appropriate garnish and a different sauce or accompaniment (if applicable) for each dessert in
the table below.
Tart:
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with
pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though
modern tarts are usually fruit-based, sometimes with custard.
Crème brûlée:
Crème brûlée is a rich custard topped with caramelized sugar. At its most basic, creme brulee is a
creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently
tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.
Ice cream:
Ice-cream is a soft, sweet frozen food made with milk and cream and typically flavoured with vanilla,
fruit, or other ingredients
Fritters:
In the United States, fritters are apple pastries made with a primary ingredient that is mixed with an
egg and milk batter and either pan-fried or deep-fried; wheat flour, cornmeal, or a mix of the two may
be used to bind the batter. "Corn fritters" are often made with whole canned corn and are generally
deep-fried.
Sabayon:
A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and
increased in volume. (The liquid can be water, but champagne or wine is often used for a
savoury sabayon.)
Pudding:
Pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based
custards, instant custards or a mousse, often commercially set using corn-starch, gelatine or similar
collagen agent
Soufflé:
A soufflé is a baked dish with a flavourful base mixed with beaten egg whites. When baked, air
bubbles in the egg whites expand, puffing the soufflé up over the top of the dish. The name for this
signature French dish is a derivative of the French verb “souffler,” which means “to blow” or “to
inflate.”
Fruit pie:
Fruit Pies have whole or sliced fruits combined with sugar and a starch thickener. Examples: Apple,
cherry, blueberry, and peach. Fluted Edges are ridged edges made with the times of a fork or with
your thumbs and index finger.
Bavarois:
Bavarois is a type of set cream made from custard, whipped cream and gelatine. The texture of
bavarois is like that of dessert mousse

Crêpes:
Traditional French crepes are made up of simple ingredients such as flour, milk or water, eggs, and
salt then frequently they'll also include butter or oil, and vanilla. No leavening agent (like baking soda
or baking powder) is required, these are a wafer thin, flat and delicate pastry.
Mousse:
Mousse is a moulded chilled dessert made with sweetened and flavoured whipped cream or egg
whites and gelatine chocolate mousse.
Category Menu example Garnish Accompaniment Recipe attached

Tart Fresh Fruit Tart Whipped cream Strawberries, Kiwis, Yes
blueberries,
raspberries
Crème Three Spice Creme Mint spring and Raspberry and Yes
brûlée Brulee icing sugar whipped cream
Ice cream Peppermint- Blended pistachios Candy canes Yes
Chocolate Chunk
Ice Cream
Fritters Apple Fritters Icing sugar Chocolate ice cream Yes
Sabayon Sabayon with Ground cinnamon, Plums and raspberries Yes
Glazed Plums glaze
and Raspberries
Pudding Warm Sticky Figgy Edible flower and Fig and vanilla ice Yes
Pudding whipped cream cream
Soufflé Lemon Souffle with Icing sugar Honey cream sauce Yes
Honey Cream
Sauce
Fruit pie Classic Plum Pie Edible flowers and Custard Yes
with Custard icing sugar
Bavarois Chocolate and Whipped cream Almond praline Yes

Coffee Bavarois
Crêpes Chocolate Crepes Cocoa powder Hazelnut ice cream Yes
with Raspberry and raspberries syrup
Syrup
Mousse Mars Bar Mousse Mars Bar Caramel sauce Yes
Standard Recipe Card Template
Name of dish: Fresh Fruit Tart Portion nos.: 8
Reference source: www.foodnetwork.com Portion size: 90g

Commodities
Item Specification Weight kg/l/unit
Sugar Confectioners ½ cup
All-purpose flour All-purpose 1 ½ cups
Unsalted butter Softened and sliced 1 ½ sticks
Cream cheese Softened 1 (8-ounce) package
Sugar Granulated ½ cup
Vanilla Extract 1 teaspoon
Strawberries Sliced 1 punnet
Kiwi Sliced 1 punnet
Blueberries Fresh 1 punnet
Raspberries Fresh 1 punnet
Limeade concentrate Frozen 1 (6-ounce) can
Corn starch Flour 1 tablespoon
Lime juice Squeezed 1 tablespoon
Sugar Granulated ¼ cup
Cream Whipped 1 spray bottle
Method:
1. Preheat the oven to 350 degrees F.

2. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until
the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable
bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake
for 10 to 12 minutes, until very lightly browned. Set aside to cool.
3. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread
over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the
crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with
blueberries. Cluster the raspberries in the centre of the tart.
4. For the glaze: Combine the limeade, corn starch, lime juice, and sugar in a small saucepan and cook
over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire
tart. You will not use all of the glaze.
5. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and
serve with a dollop of whipped cream.
Standard Recipe Card
Name of dish: Three Spice Creme Brulee Portion nos.: 6
Commodities
Cream Heavy 2 cups

Sugar Granulated 1 cup
Brown sugar ¼ cup
Cloves Whole 3 pieces
Cinnamon Ground ½ teaspoon
Nutmeg Fresh grated ¼ teaspoon
Egg Yolk 6 pieces
Pecan Fresh 18 pieces
Raspberry Fresh 6 pieces
Mint spring Fresh 6 pieces
Sugar Icing 3 tablespoons
Method:
1. Preheat the oven to 300 degrees F. Put six 8-ounce ramekins on a rimmed baking sheet or in a large,
shallow baking dish.
2. For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown
sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring
occasionally, until the sugar dissolves and the cream comes to a bare simmer. Meanwhile, whisk
together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the
remaining light brown sugar in a medium bowl.
3. Slowly whisk the hot cream into the egg yolk mixture. Strain the custard into a pitcher or large
measuring cup. Divide the custard evenly among the ramekins. Place the baking sheet in the oven,
then carefully add enough hot water to come halfway up the sides of the ramekins. Bake until the
custards are just set at the sides and still wobbly in the center, about 30 minutes. Remove the ramekins
from the water and let cool completely on a wire rack, about 30 minutes. Leave the oven on.
4. For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are
brown and toasty-smelling, about 10 minutes. Whip the cream in a medium bowl until soft peaks form.
5. To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards.
Using a kitchen torch, cook the tops until the sugar melts and turns deep amber. Allow the sugar to
harden, about 2 minutes. Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh
raspberry and a mint sprig, if using. Dust with some icing sugar and serve.
Name of dish: Peppermint-Chocolate Chunk Ice Cream Portion nos.: 8
Commodities
Cream Heavy 2 ¾ cups
Peppermint puff candies Crushed 1 cup

Chocolate (dark chocolate chunks) Chunks (about 11 ounces) 2 cups
Sweetened condensed milk Can 1 can
Peppermint Extract 1 teaspoon
Pistachio Blended ½ cup
Candy canes 12 pieces
Method:
1. Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.

2. Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over
medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove
from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
3. Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high
speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed
milk and peppermint extract and whip until combined.
4. Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate
sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining
condensed milk mixture and top with the remaining chocolate chunks and peppermint candy.
Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid
and scoop able, about 3 hours and up to overnight. Serve in a cup with a candy cane and sprinkle
of blended pistachios on top.
Name of dish: Apple Fritters Portion nos.: 8
Commodities
Oil Vegetable 3 cups
Flour All-purpose 1 cup
Baking powder 2 ¼ teaspoon
Cinnamon Ground 2 teaspoons
Salt Sea 1 ¼ teaspoon
Egg Whole 12 pieces
Fresh milk Full cream ¾ cup
Butter Melted 2 tablespoons
Vanilla Extract 2 teaspoons
Apple Cored and diced 2 pieces
Icing sugar For garnish ½ cup
Ice cream Chocolate 8 scoops
Method:

1. Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low
heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
2. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a
separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold
the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples,
adding enough to make a very chunky batter.
3. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6
minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve with
chocolate ice cream
Name of dish: Sabayon with Glazed Plums and Raspberries Portion nos.: 6
Commodities
Sugar Brown 1/4 cup
Butter Unsalted 2 tablespoons
Ripe plum Cut in half and pitted 1 pound
Raspberries Fresh 2 punnet
Egg Yolk 4 pieces
Sugar Granulated ¼ cup
Chardonnay Sweet ¼ cup
Salt Sea 1 teaspoon
Cinnamon Ground 2 tablespoons
Method:
1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add
the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat
2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer
over medium-high heat.
3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks
and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt
and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a
circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove
from the heat and continue whisking to cool slightly. Serve the raspberries in shallow bowls or
small glasses with sabayon spooned on top.
Name of dish: Warm Sticky Figgy Pudding Portion nos.: 4

Commodities
Dried dates Pitted and chopped 1 ½ cups
Dried figs Chopped ½ cup
Water Cold 2 cups
Baking soda 1 teaspoon
Butter Softened 100g
Sugar Fine 1 cup
Egg Whole 2 pieces
Flour Self-rising 2 ½ cups
Dark chocolate Grated 75g
Ice cream Vanilla 4 scoops
Sugar Brown 2 cups
Cream Heavy 2 cups
Butter Unsalted 200g
Fig Cut in to 4 1 piece
Flowers Edible ¼ punnet
Method:
Preheat the oven to 350 degrees F.

Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the
pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and
puree.
Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the
flour, the pureed date mixture and the chocolate.
Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven
and bake for 20 to 25 minutes.
Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the
sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the
butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or small
round baking pan (non-stick) onto a small serving plate. With paring knife cut a cross in the top of the
puddings for the sauce.
Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it
allow to soak in slightly. Top with fresh figs and heavily whipped cream, add edible flowers on the side.
Serve warm.
Name of dish: Lemon Souffle with Honey Cream Sauce Portion nos.: 6

Commodities
Butter Unsalted 1/4 cup
Egg White and yolk separated 8 pieces
Flour All purpose 2 tablespoons
Lemon Zest and squeezed juice 2 tablespoons each
Fresh milk Full cream 1 cup
Sugar Icing ¼ cup
Honey ½ cup
Nutmeg Finely blended ¼ cup
Cream Heavy 2 tablespoons
Method:
1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated
sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to
prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2
minutes. Strain through a sieve, and whisk in butter and lemon juice.
3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar,
and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the
remaining whites using a rubber spatula.
4. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from
rims.
5. Bake on a rimmed baking sheet until souffle rise and are golden, about 16 minutes. Dust with
confectioners' sugar, and serve immediately, before souffle lose their height.
6. Souffle can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make
a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm
and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a
small hole in each souffle, and pour in sauce.
Name of dish: Classic plum pie with custard Portion nos.: 10
Reference source: www.bbcgoodfood.com Portion size: 100g
Commodities
Plum Stoned and sliced 900g
Sugar Caster 140g
Cloves Fresh 1 tablespoon
Flour Plain (dusting) ½ cup
Shortcrust pastry Frozen 500g/ pack
Egg beaten 1 piece
Egg Yolk 4 pieces
Fresh milk Full cream 250ml

Cream Double 250ml
Sugar Caster 85g
Vanilla bean Split and seeded 1 piece
Flowers Edible ¼ punnet
Sugar Icing ¼ cup
Method:
1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar
and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the
cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
2. For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost
boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently,
stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be
made up to a day ahead and gently reheated.
3. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over
the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then
drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg
and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for
25-30 mins until golden brown, and serve hot with the custard. Edible flowers and dust with icing sugar
on top for garnishes.
Name of dish: Chocolate and coffee bavarois Portion nos.: 10
Reference source: www.Taste.com.au Portion size: 90g
Commodities
Cream Thickened 1.2 L
Instant coffee Granules 1 table spoon
Dark chocolate Grated 75g
Egg Yolk 8 pieces
Corn starch Flour 2 teaspoons
Sugar Caster 160g
Gelatine Powder 25g
Tia Maria Coffee liqueur 60ml
Almond Silvered ½ cup
Sugar Caster ½ cup
Water Cold 2 tablespoons
Method:
1. Divide cream into 2 separate saucepans, sprinkle coffee in one and chocolate in another, stir over low
heat.
2. In two other bowls, place 4 egg yolks, 1 teaspoon of cornflour and 80g sugar in each and beat to
combine, then add hot chocolate cream to one bowl. Return to low heat and stir until slightly thickened.

Repeat with hot coffee mixture and remaining egg yolk mixture.
3. Place 3 tablespoons cold water in a bowl, sprinkle half the gelatine on top and whisk to combine. Add
to chocolate mixture. Sprinkle remaining gelatine into Tia Maria and whisk to combine, then add to the
coffee mixture. Pour half chocolate mixture in base of a 23 x 12 x 8cm terrine dish*. Freeze for 15
minutes or until set. Sit remaining bowl of chocolate and coffee mixture over larger bowls of warm
water (this is to stop mixtures setting too quickly). Remove set chocolate from freezer pour over half
the coffee mixture and freeze for 15 minutes or until set, repeat layering with remaining mixtures, then
refrigerate for at least 4 hours.
4. Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook,
stirring, for 5 minutes or until sugar has dissolved.
5. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns
golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Add almonds. Pour
onto prepared tray. Allow to cool. Break praline into shards. Serve.
6. While bavarois is setting, place almonds in a food processor and process until lightly crushed. Turn out
bavarois and serve with cream and praline.
Name of dish: Chocolate crepes with raspberry syrup Portion nos.: 6
Commodities
Raspberries Frozen 300g
Sugar Caster ¾ cup
Water Cold 2 tablespoon
Flour Plain 1 cup (150g)
Cocoa Powder 30g
Water Cold 2 tablespoons
Egg Lightly whisked 3 pieces
Fresh milk Full cream 1 ¼ cups (310ml)
Butter Melted, cooled 30g
Dark chocolate Chopped 200g
Cream Thickened 150ml
Butter Melted to grease 50g
Ice cream Hazelnut 6 scoops
Method:
1. Combine the raspberries, sugar and water in a saucepan over medium-low heat. Cover and cook for 5
minutes or until raspberries are soft. Transfer to a fine sieve over a bowl. Set aside for 30 minutes to
drain. Set syrup aside to cool.
2. Meanwhile, combine the flour, cocoa and extra sugar in the bowl of a food processor. Whisk the egg,
milk and butter in a bowl. With the motor running, add the egg mixture to the flour mixture. Process until
smooth. Transfer to a jug. Cover. Set aside for 30 minutes to rest.
3. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water
(make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the
mixture is smooth. Set aside to cool slightly.

4. Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with
melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling
the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a
further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in
11 more batches, with melted butter and the remaining batter.
5. Divide the crepes among serving plates. Spread the chocolate mixture over one-half of each crepe.
Fold into quarters. Top with cream and hazelnut ice cream. Drizzle over the raspberry syrup to serve.
Name of dish: Mars Bar mousse Portion nos.: 6
Commodities
Mars bars Finely chopped 5 x 53g
Milk cooking chocolate Coarsely chopped 200g
Cream Thickened 375ml (1 ½ cups)
Egg Separated 3 pieces
Icing sugar Mixture 1 tablespoon
Caramel Sauce 80ml
Method:
1. Finely chop 4 of the Mars bars and place in a microwave-safe bowl. Add the chocolate and cream.
Microwave on High, stirring every minute, for 8-10 minutes or until the mixture is melted and smooth.
Set aside for 10 minutes to cool slightly.
2. Use a balloon whisk to whisk yolks into chocolate mixture. Place in fridge for 30 minutes to chill.
3. In a clean bowl, use electric beaters with a whisk attachment to whisk the egg whites until soft peaks
form. Add the icing sugar mixture and whisk until well combined and glossy. Set aside.
4. Use beaters with a clean whisk attachment to whisk the chocolate mixture until it begins to hold its
shape and a ribbon trail forms when the beaters are lifted. Do not overbeat. Gradually fold in the egg
white mixture until well combined. Spoon into 6 serving glasses. Place in the fridge for 2 hours to chill
and set.
5. Cut the remaining Mars bar into slices and place on top of the mousse. Drizzle with caramel sauce and
serve.
B) What are the basic preparations that will be used in a wide variety of desserts? Please mention any four.
1. Use the different textures from the fruit and sponge cake, and the creamy sabayon, which is on
the tart side, to balance the sweetness of the fruit and honey.
2. Warmth from the broiler will contrast the lower temperature of the other components.
3. You don’t always have to use fruit. If you are in an area that doesn’t produce much fruit in the
shoulder seasons, use other ingredients.
4. For custard base, blend the yolks and sugar. Then whisk the whites separately and then combine
them later for fluffy texture.

2. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
Dessert Menu Equipment
Fresh Fruit Tart Oven, food processor, green chopping board,
paring knife, tart pan, bowls, cooling rack, rolling
pin, brush, sauce pan, spatula, stove, scale
Three Spice Crème Brulee Oven, baking tray, baking paper, ramekins, sauce
pan, bowls, strainer, big measuring cup, cooling
rack, kitchen spatula, whisk, stove, scale
Peppermint-Chocolate Chunk Ice Cream Blender, white chopping board, cook knife, metal
loaf pan, freezer, sauce pans, bowls, mixer,
spatula, cling wrap, ice cream scoop, stove,
scale
Apple Fritters Green chopping board, paring knife, microwave,
oven, mixing bowls, tong, fork, deep fry
thermometer, baking tray, paper towel, ice cream
scoop, scale
Sabayon with Glazed Plums and Raspberries Green chopping board, paring knife, mixing
bowls, sauce pans, stove, whisk, spatula, oval
glass, spoon, scale
Warm Sticky Figgy Pudding Green chopping board, cook knife, grater, ice
cream scoop, oven, sauce pans, blender, hand
mixer, mixing bowls, oven, spatula, small round
baking pan (non-stick), baking tray, paring knife,
scale, stove
Lemon Souffle with Honey Cream Sauce Mixing bowls, Grater, blender, oven, whisk,
Green chopping board, paring knife, sauce pans,
stove, spatula, baking tray, baking paper, baking
rings, sauce pan, stove,
3. List all essential equipment and utensils required for the preparation of the listed pastes and pastry
products, and explain the general hygiene and safety requirements for preparing and using these:
Preparation Equipment/ Utensil Requirements

Short or sweet paste Rolling pin, whisk, mixing bowl, baking tray, baking paper,
oven
Tarts Mixing bowls, tart pan, fork, Oven, baking tray, baking
paper
Shortbread biscuits Oven, mixing bowls, mixer, circular pan, spatula, fork,
scraper, knife
Profiteroles Sauce pan, whisk, spatula, piping bag, baking tray, baking
paper, oven
Bouchées Oven, rolling pin, round pastry cutter, brush, baking tray,
baking paper, whisk, mixing bowls, sauce pan, spatula,
cooling rack, knife
Apple Strudel Oven, rolling pin, mixing bowls, baking tray, baking paper,
spatula, brush, whisk, cloth
Danish pastries Oven, baking tray, baking paper, brush, rolling pin, brush,
food processor, cling wrap, rolling pin, pastry knife/ scraper,
cutter
Sponge Oven, baking tray, baking paper, cooling rack, mixing bowls,

whisk, spatula, cake pan
Fruit Cake Oven, baking tray, baking paper, mixer, cake pan, cooling
rack, spatula
Hygiene Requirements Safety Requirements
 Cleaning and sanitise workbenches  Equipment check to ensure that every equipment is
after use or between tasks in good working condition
 Avoid handing foods with a bare  Understand and aware of all the operating
hand instructions for each equipment
 Cover all the food items as the food  The importance of our physical presence in the
either cooked and raw is prone to get kitchen
spoiled if it is left uncovered
 Any equipment that has to be assembled must be
 Apply FIFO in the use of the raw put together correctly.
material as well as the stock rotation
to make sure that the ones that come
in earlier are to be used first and not
left to be rot.
 Make sure that all the packages are
free of any debris as there is a fairly
good chance that while moving the
raw material from one point to
another, some debris may come
contact with the food
 Soak wiping cloths in a sanitised
solution when not in use
 Use only clean basket or trays to
carry the food to ensure that the
food stays clean, fresh and free from
contamination
 Refrigerator and freezer
temperatures should be closely
monitored and should be kept
between 2-4C at all times,
particularly for eggs and dairy
products
 Make sure that the dishwasher’s
water temperature is greater than
77C in order to kill all harmful
bacteria
 Clean and sanitise all the work areas
at the end of the day.
4. What are the nutritional aspects which apply for desserts, pastries, cakes and yeast goods? Which
factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make
adjustments for general dietary requirements and allergies?

Nutritional Aspects Considerations for healthy options
Cakes in particular are normally not regarded Fresh fruit also contributes fiber and a wide range of
as good sources of nutrition as they often vitamins and minerals. For special diets you can adjust
contain cream, fat and sugar. However, you recipes to leave the skin on apples and pears to increase
need to look at the overall food intake within fiber or make a whole meal sweet paste with rhubarb filling.
a menu to see whether the individual menu
Special allergies also need to be considered such as an
items can contribute to the nutritional value.
increasing number of people with an allergy to nuts. Serious
Eating is also about balance and a bit of
allergies such as gluten allergy (Coeliac disease) affect the
sugar or chocolate does not hurt. Yoghurt
absorption of food in the lining of the bowel and can lead to
and buttermilk, skim milk and goats’ milk form
severe malnutrition, apathy and diarrhea.
good low-fat alternatives that you may want
to use. Polyunsaturated fats can be used You need to be very careful in the preparation and use of
instead of butter but they will change the final products containing any wheat, barley and rye-based
taste. product. For example, ensure that corn flour is not wheaten
corn flour, which is based on wheat
Artificial sweeteners are not advisable as
they affect the flavor of the product and
contain a wide range of ingredients that leave
a metallic finish on the palate. It is preferable
to use fresh fruit as a sweetener.
The use of various types of flour in baked
goods contributes to the dietary fiber intake,
particularly with wholegrain and other flours
containing bran or the husk of cereals.
Pumpernickel, sourdough bread and other
homemade and artisan bread varieties
provide wide scope for the menu. The
addition of bran or other dietary fiber to white
flour helps with digestion and promotes a
healthier diet.
5. Yeast and its relevance for producing yeast goods.

Provide an overview of:
 How does yeast work in principle? What is its role in the bread-making process?
Natural aeration: This refers to the principle of pantry fermentation by yeast (carbon dioxide
production). This is also referred to as leavening. The yeast uses glucose contained within the
flour to bud and multiply during this process. Carbon dioxide is released forming the bubbles
within the dough, making it rise. In chemical terms this means:
Sugar + Yeast = Carbon Dioxide + Ethanol (Anaerobic)
 What are the requirements for yeast to be active?

Food – in the form of sugar and starch
Warmth – ~35°C
Moisture – water or milk or other liquids
 What is the yeast activity at the following temperatures?
 1-4°C

Storage of compressed and creamed yeast – yeast is dormant at this temperature
 <23°C
Slow growth
 24-30°C
Steady growth with good results
 31-35°C
Most rapid growth
 45°C
Maximum growth
 ~55°C
Yeast death
6. Explain the following production methods for short paste including points of care:
The rub-in method

Used to achieve firm pastry bases with greater density which helps retain the shape, e.g. for a
quiche or pie base. This firm base will prevent any liquids added to the base leaking or soaking
through the paste. The process is quite simple. Mix the flour and fat until it is crumbly in texture, then
add the sugar and liquid and combine the ingredients without overworking. Wrap in cling film or
baker’s paper and rest for ~30 minutes in the fridge, pin out (baker’s term for rolling the paste) and
use. Make sure the base is not too thick (2-4mm), as it would taste doughy or be too solid. Rest the
paste again before baking.
The creaming method

Used to produce a light and airy product. There are 2 types of creaming methods, but only 1 is used for
pastries; the other is used for cakes. In the pastry method the fat and sugar are creamed together until
smooth. This is also referred to as blending and is usually done using a dough mixer with a whisk
attachment. The eggs or liquid is added gradually until it is emulsified and then the flour is worked in
quickly. If the fat and egg mixture starts to curdle, stabilize it with a small amount of flour. Whilst you
need to have good aeration you should not overwork it either, as the finished product would spread too
much.
The hot water method

Used for pies or as a lining paste for pâté en croûte. Boil the water and lard and add to the flour and
salt. Work quickly into a paste and use while hot. It has a firmer texture and will contain pie ingredients
within a mold. This is the traditional pastry used for raised pork pies.
7. Provide the ingredients and ratios of ingredients for the following pastes:
Savoury Short Paste – Pâte Brisée
Ingredients Ratio
The main ingredients are fat, flour, water and The basic ratio for this paste is 1 : 2 : 4;
salt. For lining of moulds the water in the meaning 1 part liquid : 2 parts fat : 4 parts
recipe can be partly replaced with egg to flour and the rub-in-method is used. Some
provide more stability. pastry chefs also refer to it as a 2 : 1 ratio,
meaning 2 parts flour : 1 part of fat, as the

amount of liquid they work in is based on the
desired consistency.
Sweet Paste – Pâte Sucrée
Ingredients Ratio
The base recipe for this paste is 1 : 2 : 3, The base recipe for this paste is 1 : 2 : 3,
which equates to 1 part sugar, 2 parts fat and which equates to 1 part sugar, 2 parts fat and
3 parts flour. Egg is usually used to bind the 3 parts flour. Egg is usually used to bind the
ingredients with approximately 1 egg used ingredients with approximately 1 egg used
per 80g of sugar. This produces a soft pastry. per 80g of sugar. This produces a soft pastry.
If you use water instead of egg the pastry will If you use water instead of egg the pastry will
be firmer. be firmer.
8. What is Danish Paste? How is it produced? Provide the production steps for 4 different varieties of
Danish pastries:
Description for Danish Paste

Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the
yeast and to control prove. The butter is worked into a block with some flour to stabilize it and then
rolled out. Both bases need to have the same texture and the internal temperature should not rise
above 22°C. The butter mixture is enveloped into the paste using 3 single turns. The production of
Danish differs from puff paste, as the gluten needs less development to keep the Danish light, due
to the natural aeration. The ingredients have to be kept cold to prevent the yeast from developing
too quickly. When laminating the paste, roll it evenly without too much pressure to prevent any
butter from squeezing out and to form even layers. When proving the product keep the proves
temperature below 28°C to prevent the butter from melting.
Production method and steps for Danish Paste
The production of Danish differs from puff paste, as the gluten needs less development to keep the
Danish light, due to the natural aeration. The ingredients have to be kept cold to prevent the yeast
from developing too quickly. When laminating the paste, roll it evenly without too much pressure to
prevent any butter from squeezing out and to form even layers. When proving the product keep the
prover temperature below 28°C to prevent the butter from melting. To finish, all Danishes shapes
are brushed with egg wash, proven and baked, then finished with apricot glaze and fondant.
Production steps for 4 different Danish Pastries
1. Tivoli
Roll paste to 3-4mm thickness and cut into 10cm squares. Pipe some pastry cream
diagonally across. Fold one side up and brush with egg yolk, fold up the other side and
overlap. Place apricot halves or other fruit on top of the exposed pastry cream. You can tie
a small strip of paste around the middle
2. Windmills
Roll paste to 3-4mm thickness and cut into 10cm squares, then make 3cm cuts from each
corner towards the centre. Fold one side of the cut towards the middle and repeat for the
other 3 cuts
3. Bear paws
Roll paste and cut into 2 strips roughly 25cm by 40cm. Spread filling in centre then brush
edges with egg wash and fold over. Cut into 3-4cm strips and cut out wedges
4. Snail
Roll paste to 3-4mm thickness and cut into 30cm squares. Spread a thin layer of custard
over it, sprinkle with sultanas, roll up into cylinder similar to a Swiss roll and cut into 2cm
thick pieces. Put onto a greased tray with the cut side down.

9. Explain processes which helps puff pastry to rise? How is this done correctly? Which techniques and
combinations should be used?
Puff pastry is made by stretching and folding a paste repeatedly. The rise is achieved by lamination
and the steam created during baking. Lamination refers to the rolling and folding of a paste so that a
laminated structure is obtained. A single turn means that the rolled pastry sheet is folded over by one
third, then folded again to create 3 layers. A double turn means that both sides are brought into the
centre and then folded together so it resembles a book, resulting in 4 layers. You should not do more
than the number of turns given above, otherwise the layering will be destroyed and less rise will occur.
Always rest the paste after rolling, to prevent shrinkage and relax the gluten. Frozen puff paste stores
very well and freezing helps to set the layers.
Roll the paste evenly to about 2-3cm thickness at each turn. If you pin it out any thinner you may
squeeze out the butter in the process and the product will not rise as well. Dust the paste very lightly,
as excessive flour will interfere with the baking process. Roll into a rectangle with straight sides for
evenness and remove any surplus flour in between turns.
Each time you complete a turn, mark the paste by indenting it slightly with your fingers. Make a single
indentation for each single turn and a double indentation for each double turn. For each new turn you
must repeat the previous set of indentations and add a new indentation for the last turn.
10. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care:
Ingredients and ratio Preparation method and points of care

A light spongy texture is achieved  Put eggs and sugar into a bowl and mix while heating
without the use of baking powder. over a bain-marie to ~50°C. Make sure that the eggs are
The main objective in the foaming not heated too much as this will cause the eggs to
method is to create a batter with coagulate
the maximum amount of air. This  This warming of the mixture improves the emulsifying
is most easily produced when the properties of the eggs, dissolves the sugar and stabilises
ingredients are balanced properly. the egg foam
The ratio should be 2 parts eggs,  Remove the mixture from the heat and whip at high
1 part flour and 1 part sugar by speed until creamy and light in colour and the
weight, e.g. 4 whole eggs which temperature has dropped to room temperature
will weigh approximately 200g  Fold in sifted flour, followed by the melted butter if used
after removing the shell, 100g of
flour and 100g of caster sugar.
Adding salt and butter will not
affect the basic ratio.
11. Provide 4 different examples with applications for products each, for sweet and savoury fillings, Icings
and toppings.
How are these fillings, icings and toppings prepared?
What must be considered when coating cakes with icing?
Examples Preparation Methods

Sweet Filling 1. Custard To make a bavarois, separate the
2. Cream eggs and put aside the whites. Cream
the yolks with sugar, then whip the
3. Jams
cream. Soak the gelatin in water and
4. Puree
oil the molds. Heat the milk and
vanilla in a pot. Add to the egg yolk

mixture slowly, while whisking. Pour
back into the pot and return to a low
heat. Stir until the Anglaise thickens
to coat the back of spoon. Squeeze
out the gelatin and add to the
Anglaise. Combine it then allow to
cool in an ice bath. Add the cream
just prior to the mixture setting. Pour
or pipe the mixture into the molds and
refrigerate for about 2 hours until set
Savoury 1. Pies Melt butter in a small saucepan over
Filling 2. Sausage rolls medium heat. Add flour and cook,
stirring for 1 minute. Remove pan
3. Beef wellington
from heat and whisk in milk until
4. Vol-au-ven puff pastry
smooth. Stir in the wine and cream.
Return saucepan to medium heat,
stirring until the sauce boils and
thickens. Reduce heat to low and
simmer for 2 minutes. Stir in parsley
and salt and pepper to taste.
Heat the vol-au-vents follow the
packet’s instructions. Stir oysters into
cream sauce. Spoon sauce mixture
into the warm vol-au-vents. Serve.
Icing 1. Chocolate icing Sift icing sugar twice through a very
2. Coffee icing fine sieve
3. Lemon icing Place egg white in a stainless steel
4. Coconut icing bowl, removing the membrane as it
will block the piping bag
Add 1/3 sugar and mix well
Add remaining sugar gradually and
mix to soft peak consistency
add acetic acid, lemon juice or white
vinegar and stir
store tightly covered in the fridge to
prevent crust and lumps forming
Topping 1. Ganache Ganache is a mixture of fresh cream
2. Nut and chocolate, used as a coating for
cakes. Heat the cream and mix
products
through chopped chocolate. The ratio
3. Glazes
varies based on the desired firmness
4. Fruit and of the filling. Soft ganache has a ratio
purees of 1 part cream to 1.5 parts of
chocolate and firmer ganache has a
ratio of 1:2 or 1:2.5. Egg yolk,
unsalted butter, liqueurs and/or spirits
can be added for enriching and extra
flavour. When ganache is used as a
filling it is folded with whipped cream

and then spread.
Aspects to consider when coating cakes
Icings need to be spread evenly around sides and top of cake to ensure even coverage without
gaps, indents or exposed areas, particularly on edges.
12. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is
correctly cleaned and sanitised?
Set-up of ice cream machine Cleaning and sanitation requirements
 Set the freezer at the coolest setting. Criteria which must be addressed include, check
Place the kitchen aid freezer bowl in the cord for fraying, clean internal parts in
freezer at least 15 hours and use the dishwasher, sanitize inside parts using a food
bowl immediately upon removal from the safe disinfectant/sanitizer, assemble and adjust
freezer, as it thaws quickly. as required, use gloves for assembly, have
 Turn the stand mixer to off and unplug sterilized utensils to fill machine and remove
the mixer from the electric outlet. product, have a container for finished product
 Remove the mixing bowl. Place the readily available in freezer. Communicate any
dasher inside the freezer bowl and malfunctions or get advice if not sure about
secure the freeze bowl on mixer. Some operation.
tilt-head models will require an adapter
ring. For a bowl-lift model, if the bowl pin
is too short or too long to snap into the
spring latch, remove and rotate the bowl
so the opposite bowl pin faces the spring
latch.
 Slip the drive assembly onto the motor
head and press upward until it is
securely in place. For a tilt-model, lower
the motor head completely and place the
locking lever in the lock position. For a
bowl-model raise the bowl.
 Plug the mixer in. set the mixer to stir
speed and pour the ice cream or other
frozen treat natter into the freeze bowl.
Mix 20 to 30 minutes or to desired
consistency. Add any solid ingredients
such as chocolate chips or nuts for 12-15
minutes into the mixing process. If the
dasher begins to slip and make a clicking
noise, this is an indicator that the ice
cream is done. Remove the dasher and
the freeze bowl and transfer the ice
cream with a rubber spatula to dessert
dishes or to an airtight container for
storage.
13. You are working in the dessert section. For a function tomorrow night you receive the following special
dietary requests: Complete the table with the correct details to be considered
Name/Details Special Ingredients to Substitute Ingredients Dessert Option

Request avoid
Miller, Table 5 Gluten
intolerance No wheat products Flours: legume, brown Passion fruit,
consider, cross rice, buckwheat, Chocolate & Coconut
contamination from coconut, corn, potato, Roulade
equipment and tapioca, white rice, all-
production steps purpose gluten-free flour
Green, Table 6 Nut allergy

No Nuts, consider Dried fruit, Sesame, flax Blackberries Crème
cross contamination or sunflower seeds Brulee
from equipment and
production steps (Confirm whether allergy
includes seeds in first
instance)
Rosenthal, Sugar free Artificial sweeteners,

Table 6 e.g. saccharin,
Sugar, lactose, aspartame
glucose, fructose, Sugar free lemon
etc. Natural alternatives, cake
Stevia, sugar replacers
Mohammed, Low
Table 2 carbohydrate Artificial sweeteners,
Sugar, flour
stevia, almond meal and Chia Pudding with
nuts for use in pastry Almond Milk
alternatives
Macbeth, Table Vegan Any fruit and vegetable.

3
No milk, eggs, dairy
Dairy free substitutes,
products overall Fruit salad with Greek
vegetable oils, soy,
Yogurt
seeds, nuts, different
flour types.
Youngman, Diabetic, low fat

Table 4
No sugar/low sugar, Artificial sweeteners,
no saturated fats stevia, low GI, confirm Apple, pear & cherry
carbohydrate
etc. compote
allowances according to
insulin dose
14. What are the potential implications for customers who suffer from the following food allergies? What are
the legal implications for you as a chef if you fail to follow instructions for ingredients and preparation,
where you fail to ensure these are being met?

Allergy Implications
Gluten Gluten intolerance and Coeliac disease are

intestinal disorders in which the body reacts
badly to gluten, a protein component in grains
such as wheat, rye and barley. Gluten-free
alternatives such as corn, rice, soy, tapioca and
potato flours are good substitutes. Be aware of
hidden gluten in items such as soy sauce, beer,
condiments, small goods, etc.
MSG Monosodium glutamate (MSG) is a flavour

enhancer which can cause a sensitivity reaction.
Foods containing MSG should be avoided and
natural flavourings used instead.
Nuts Many people, especially children, are sensitive

to nuts. Nuts can cause severe reactions which
can result in anaphylactic shock. If not treated
quickly and correctly, anaphylactic shock can
result in death.
Eggs The proteins in egg whites can cause immune

reactions, particularly in children. Severe
reactions can result in anaphylaxis.
Lactose Lactose is a sugar common in dairy items such

as milk. Many adults develop some form of
intolerance. People who are not exposed to
dairy early in childhood usually have a higher
chance of having lactose intolerance. If lactose
is not correctly processed by the stomach, it will
pass through the digestive tract until bacteria
digest it and create gas, which can cause
abdominal pains, cramps and other symptoms.
Alternatives such as sheep’s milk or goat’s milk
are often used, or milk products which have the
enzyme lactase added to break down the
lactose
Salicylates Natural plant hormones, which are found

especially in the skins of vegetables and fruit, as
well as spices. Salicylates can provoke a range
of reactions, including stomach problems
Histamine A compound found naturally in some foods,

such as tomatoes, as well as processed items
such as cheese and wine. Chocolate and citrus

fruits can also cause problems. Stomach

reactions, migraines and anaphylaxis can occur
as a result of histamine intolerance
Legal Implications
Always consider the effects on the individuals, as an incorrectly prepare menu item could cause
severe distress and adverse health effects. Furthermore, the legal implications as any injury or
pain caused could lead to claims and associated costs to the enterprise and the chef personally.
Whilst there are statutory minimums under the Civil Liability Act in personal injury cases, the chef
could expose his employer to liability with the employer being vicariously liable for the chef’s
negligent act. The employer may then have recourse against the employee, depending on the
circumstances and intent of the employee.
As a general guideline we must not prepare or serve a meal for customer with a specific condition
if we are unsure about the exact requirements. Customer with a critical dietary requirements will
usually provide a list from a dietitian or medical practitioner which will clearly specify which food or
ingredients that must be voided, if we are then unsure, we need to consult with the immediate
supervisor.
15. Explain the following production methods for fruit-based sauces and explain the economic advantages
and cost factors for the different methods:
Production process Method and economical or cost factors
Jam process Simple process in which you cover the fresh or

frozen fruit with sugar, add any desired spices like
cinnamon or star anise and let the fruit soak.
Bring the mixture to the boil and cook until the fruit
is tender. Push through a sieve and pour into a
sterilised container to prevent the development of
unwanted moulds or bacteria. This sauce has
excellent shelf life and can therefore be prepared
when fruit is abundant and cheap.
Fresh blending process Mix the fruit and simply crush it for a rougher,
chunkier, salsa style texture, or blend it with icing
sugar and strain for a smooth finish. Citrus juice,
alcohol and spices can be added for variation and
to highlight or support flavours. This type of sauce
will have a fresh flavour, but will lose its fresh
taste quickly and should only be produced in
small quantities
Stock syrup process For instant fresh sauces you can also blend any
fruit with stock syrup. This sauce will last longer
than a sauce based on icing sugar. This process
can also be adapted similar to the jam process,
where the syrup is boiled with the fruit, citrus juice
and cinnamon to 105°C, then strained and poured
into sterilised containers. Stock syrup will provide

a sweeter flavour and should be used for frozen

or less ripe fruit.
16. What are the production methods for the following variations of custard-based sauces?
Sauce Production method
Anglaise based Fresh Anglaise mixture is produced, strained and then served on the side
of desserts. If it is to be used warm it might be stabilised with corn flour or
a small amount of custard powder as the starch will prevent the mixture
from splitting. If keeping it in a bain-marie make sure it is suspended above
the heat and keep the temperature at ~80°C otherwise the protein will
solidify, appearing as specks in the sauce
Custard based Boil the milk and sugar, add the diluted custard powder and bring the
mixture to the boil. Take care not to burn it on the bottom. Strain the sauce
and store with a cartouche or coating of icing sugar on the top to prevent
the forming of skin. This sauce will also keep in the bain-marie and is
cheaper to produce. It is often used for bulk catering. Use 10-12% starch to
liquid, depending on the thickness of the required end product. Custard
base sauces can be varied by adding flavours such as brandy, chocolate
or hazelnut
17. What is a sabayon? How is a sabayon produced?
Description for sabayon Production steps

Sabayon is a mixture of egg yolk, alcohol and All sabayon styles apply the same principles of
flavourings. For sweet sabayon, sugar or honey is whipping the yolks or eggs with the sugar and
used as flavouring. It is a foam base originally liquid over a water bath until a firm froth is
created in Italy, but many countries have their achieved. This is referred to as the “sabayon or
own version of sabayon, from the classic Italian ribbon stage” when the egg yolk starts to
Zabaglione to the French Sabayon and Austrian coagulate and the incorporated air is kept
Wine Chadeau. suspended. If the sabayon is to be served cold it
needs to be whipped over ice once it has reached
Sabayon can be used as a sauce or a base for
its maximum volume, to prevent it from thinning
some mousses, with other ingredients folded into
out.
it.
Varying the alcohol from the original Italian
Marsala to other wines or liqueurs provides for
extensive menu variety. French sabayon recipes
often use Champagne whilst Austrian Chadeau
may use Muscat or Gewürztraminer.
18. Provide a description for the following types of thickeners and suggest a menu use for each type:

Thickener Description Application
A setting agent made from Soak the sheets in cold water,
Gelatine
animal bones and skins. It can remove from the liquid and
be bought in sheets or powder gently squeeze out any extra
form. The sheets are easier to water, then dissolve in the hot
work with but have a higher liquid. Powdered gelatine
price. Gelatine comes in should be soaked in cold
different sheet weights (gold, water, then dissolved au-bain-
silver, bronze, etc.), with marie and added to the liquid.
varying setting strengths. The
setting strengths indicate how
much liquid can be set by a Pana cotta includes 1
certain amount of the gelatine. tablespoon unflavoured
Setting strengths and powdered gelatine.
descriptions vary between
products so it essential to test
each product yourself before
using it.
A gum that can be used as a Powdered agar-agar should
Agar-agar
vegetarian alternative to be soaked in cold water, then
gelatine. It is produced from simmer to the boil and will set
seaweed and will set without without refrigeration.
refrigeration.
Sauces, jelly-based desserts,

custards and puddings.
An extract from red algae It is an elastic gel that holds
Carrageenan
seaweed that forms an elastic moisture.
gel that holds moisture.
Protein shakes, pizza and ice-

cream.
Made from the seed of the It is suspending agent,
Locust bean gum
carob tree. It is a suspending thickener and stabiliser used
agent, thickener and stabiliser in ice cream, cheese and with
used in ice cream, cheese and agar.
with agar.
Yogurt, cream cheese and ice-

cream.
An exudation (sap) of the Used as a stabiliser, thickener,
Acacia or Gum Arabica
African acacia tree used as a surface finishing agent and
stabiliser, thickener, surface humectant (attract moisture)
finishing agent and humectant
(attracts moisture). Candies and ice-cream.
Can be boiled with fruit juice or Both sago and tapioca can be
Sago and Tapioca
liquids and will set once boiled with fruit juice or liquids.
cooled down, however they It will set once cooled down
will not dissolve completely. however they will not dissolve
completely

Coconut taipo
Are diluted and added to a hot It used for thickening.
Cornflour, arrowroot and other
liquid for thickening. Consider Consider the temperature
starches
the temperature requirements requirement for the different
for the different types of types of starches
starches.
Soups, gravies and Chinese

cuisine.
A setting agent extracted from Used in the production of jams
Pectin
citrus fruit and apple pomace and jellies
(fruit cell walls). It is used in
the production of jams and
jellies.
A general purpose food It is used for thickening agent
Hydroxypropylmethyl cellulose
stabiliser and thickening
agent.
A cooked mixture of flour and It is the thickening agent for
Roux
butter usually in a ratio of 1:1. some sauce, for instance
It is the thickening agent for soufflé
some sauces
Can set twice their own weight It can form a thickening agent
Egg yolks
and form the thickening agent in anglaise sauce or vanilla
in Anglaise sauce. slice
19. What are the key aspects which should be considered for decorating and portioning desserts? Which
rules commonly apply?
Decoration and presentation of desserts is extremely important to customers, who often perceive
desserts as decadent and celebratory. Decoration can be as simple as dusting icing sugar over the
dessert or onto the plate.
In most cases the desired outcome is a combination of colour, height, flavour and texture to highlight
certain aspects of desserts. Fresh fruit, tuiles, chocolate shavings and toasted nuts or praline add
interest and appeal. Remember that the garnish needs to complement the dish and its key ingredient.
The latter aspect is very important when adding spices or herbs, as a cinnamon quill or too much
vanilla can potentially cover the taste and aroma of the main ingredient, e.g. in a dessert using apples,
pears or quinces.
Sauces are also used extensively to either add colour, e.g. a raspberry coulis; or richness, e.g. a
vanilla sauce. Sauces are also used effectively for feathering and other presentation-enhancing
techniques.
When portioning desserts it is important to know correct portion sizes and the cost impacts. Serving
size depends on the enterprise and location. In the country you often serve larger portions and more
hearty desserts. For degustation menus you have small portions with interesting variations or flavours.
In general a mousse or Bavarian cream will be 80-100g per serve. Cakes can be larger at ~200g per
serve. Ice cream varies between 100-200g depending on the type of ice cream and its
accompaniments. Using a total serving size of 750-1000g for a 3-course meal or degustation is useful

for judging the size of individual portions sizes.
20. You are preparing for service of desserts. Which aspects should you consider for the following key
points? For each point provide 1 example of how this can be achieved using some of your menu
examples as a reference.
Key focus Considerations Applications

Colour
Consider the colour of the key item e.g. Bavarian Use filigree or pastry for height
cream which may be white, brown or slightly and colour variation. Use fresh
coloured with fruit purée. Colours can also be fruit or coulis and sauces to add
combined within the one dish e.g. avocado and colour accents
raspberry panna cotta with rich green and pink
colours
Texture
What is the desired texture of the dish and would Use of crumble on top of a fruit
it be improved if a contrasting texture is added i.e. filling, wafers with ice cream,
crunchy versus smooth sesame seed wafers with brûlée
Flavour
Flavours combined on the plate should either be Chocolate Bavarois with raspberry
supportive of each other or supply contrast coulis, hazelnut pudding with
cocoa sauce
Height
Dishes that show height create a sense of Using nougatine to envelop
expectation and guide the eye. Height can be orange parfait, form chocolate
created by stacking food or adding components to curls to add to ice cream and
increase the eye appeal desserts, bake rum baba in
timbale and garnish the top with
fresh fruit for extra height
Temperature
Incorrect temperature will mean that the customer Passionfruit parfait on Kueh Lapis
receives a sub-standard item. Melted ice cream served on chilled plate, Berry and
on a warm plate is not appealing, nor is a pudding Mango tartlet on room
served on a chilled plate. Serve cold food on cold temperature plate
plates and warm food on warmed plates or dishes
Shapes and Using a variety of shapes adds interest, whether it

proportions is a triangular sesame seed wafer, a chocolate The tropical fruit plate is a simple
chopstick, a pastry cone or fruit cut into example where a variety of
macédoine. A small shot glass as part of a shapes are given by the
chocolate selection can create interest and height
ingredients e.g. round blueberries,
at the same time.
cone shaped raspberries and half
Combining different sizes and shapes on a plate circles of pineapple. As the
is an easy way to achieve positive presentation ingredients also have a variety of
sizes proportions are also
enhanced

21. Provide 5 suggestions for measures to minimise wastage in pastry production including provisions for
the use of reusable products:
Provisions to minimise wastage

 Sift ingredients where possible to prevent contamination issues
 Remove required amounts from storage areas and use clean, sanitised utensils to remove
ingredients from storage vessels
 Measure ingredients according to recipe requirements and follow the instructions closely
 Ensure that the required utensils and equipment is prepared prior to starting the actual preparation
process (including oven settings, prover etc)
 Fresh yeast-based products taste inferior on the second day and product should be made freshly.
It may also be frozen in the raw state for future use.
22. You have prepared a selection of different desserts, pastries, cakes and yeast goods. How would you
present these for sale for individual servings, as part of function/buffet or on display?
Which principles for presentation must be considered? Provide a detailed overview of the hygiene,
handling and storage requirements (including labelling) for all types of desserts, sauces, cakes pastries
and preparations. Consider the production processes, as well as display and sale, including packaging
for take-away provisions:
Individual Serving:
In a restaurant, most dishes will be served on plates or in bowls. There is a wide variety available and
dishes should be chosen to complement the style of the restaurant and the individual menu items. The
plate should be chosen so that it suits the overall presentation of the dish
Serving from the display:
In a patisserie, whole pastries or individual serves may be placed on display for customers to choose from.
Cake stands, platters, boards and other display items may be used to enhance the presentation of the
dish.
Pastry items may be served as part of a petits fours selection. The presentation of petits fours will depend
on the occasion and service style. For an accompaniment with coffee, usually a selection of biscuits and
small baked items is served. A large hotel with a pastry kitchen will likely offer these as part of a selection
usually including delicate small tartlets, etc.
Function / buffet:
For high tea, petits fours may also be offered as a varied selection of all types on a tiered stand for each
table, or if served as part of a buffet, different varieties will be available separately on large platters or
mirrors. For sweet buffets this would include showpieces on each platter, glass or crystal ware.
It is important to ensure an appealing flow and design when arranging these. This would include a
variation of shapes, consistencies and colours arranged to highlight contrasts and textures. Other creative
options for arranging pastry items for buffets may include showpieces used for display made from tulip
paste and chocolate.
Principals of Presentation:
It is important to ensure an appealing flow and design when arranging these. This would include a
variation of shapes, consistencies and colours arranged to highlight contrasts and textures. Other creative
options for arranging pastry items for buffets may include showpieces used for display made from tulip
paste and chocolate.

Modern presentations use piping or drizzles of sauce and structures made of pastry or chocolate to
provide extra height and colour. Simple technique such as spooning sauce on and then swirling it slightly
with a spoon are used to provide an extra twist.
Asymmetrical presentation are becoming more popular, with items separated on the plate to distinguish
them but at the same time connected by the sauce or other ingredients such as crushed nuts or tiny
meringues. This is often combined with impressive plates or dishes to give more interesting presentation.
Hygiene, handling and storage requirements
1. It is best to have a separate refrigerate storage area for all pastry products. As it is important to
prevent cross-contamination from other food items and also because the cream in many items
absorbs strong smells easily.
2. Some general rules for storing pastries and pastry products:
 Perishable items e.g. dairy products should be kept between 0-5C
 Be aware of the danger zone and apply relevant temperature controls, e.g. pies at
temperature of 65C
 Soft and ripe fruit should be refrigerated
 Opened cans, jars and buckets must be well-sealed and are best stored in the cool room
 Semi-perishable items such as couverture and marzipan have to be checked for use by date
and rotated when new stocks comes in – use FIFO principles
 Dry ingredients should be stored away from heat and moisture
3. Labelling is a very important step as it will ensure that FIFO principles are followed and it also
helps to monitor the lifespan of your products. Using labels is an ideal way to be organised and to
remember what was done and when. This applies to everything from simple labels, such as a
sticker stating: Anglaise, 18/06/14, J. Peterson, up to full nutritional labels required for bulk
cooking and distribution.
4. Refrigerated units are used for any items containing cream and/or custard and the temperature
must not exceed 5°C. These units keep perishable items below the danger zone and protect the
product from dust, bacteria and viruses (e.g. from sneezing) and accidental spills. The cabinets
have to be emptied at the end of the day, cleaned and sanitised before any product is returned.
Check for iced-up refrigeration cells.
Closed-in units house dry varieties of pastry products. The storage time should not exceed 2 hours and
they have to be emptied at the end of the day, cleaned and sanitised before any product is stored the next
day. Any leftover items have to be refrigerated.
23. Describe the cookery methods, menu examples and processes involved in producing desserts?
Boiling This cooking technique involves submerging food in water that has been heated to the
boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles,
which keep foods in motion while they cook. The expression slow boil means that the
water has just started to produce large, slow-moving bubbles but is not quite heated
to the boiling temperature. A full boil occurs at the boiling point and results in fast-
moving, rolling bubbles. Steam is also released from the water as it boils.
Classic chocolate mousse, custards, boiled pudding.
Poaching This involves a small amount of hot liquid, ideally at a temperature between 160 and
180F.
The cooking liquid is normally water, but you can also use broth, stock, milk or juice.
Common foods cooked by poaching include eggs, fruits for fruit tarts.
Stewing The food is sautéed or seared first, and then cooked in liquid, but normally uses
smaller ingredients.

Stewed prunes, stewed and glazed figs.
Braising First the food is sauted or seared, and then simmered in liquid for a long period of
time until tender.
Wine-braised fruit desert, braised peaches with lemon meringue.
Grilling This is a fast, dry and very hot way of cooking, where the food is placed under an
intense radiant heat.
You can use various sources of heat for grilling: wood burning, coals, gas flame, or
electric heating
Grilled stuffed bananas, grilled strawberry shortcake.
Steaming This means cooking your food in water vapour over boiling water.
For this, it’s handy to have a steamer, which consists of a vessel with a perforated
bottom placed on top of another containing water.
Steam rises as the water boils, cooking the food in the perforated vessel above
Steamed pudding, steamed cake.
Roasting Roasting is basically a high heat form of baking, where your food gets drier and
browner on the outside by initial exposure to a temperature of over 500F.
This prevents most of the moisture being cooked out of the food.
Roasted pineapple and strawberry skewers with white chocolate, tropical s’mores.
Baking This involves applying a dry convection heat to your food in an enclosed environment.
The dry heat involved in the baking process makes the outside of the food go brown,
and keeps the moisture locked in.
Baking is regularly used for cooking pastries, bread and desserts
Shallow frying Food item is only immersed in fat half way through. Butter can also be used apart
from oils. The food is shallow fried in a pan.
Classic French toasts,
Deep-frying The food is immersed into hot oil, the surface of the food gets sealed by the hot oil,
thereby preserving all the moisture in it and due to temperature the moisture gets con-
verted into a steam which in turn cooks the food.
Churros, donuts, funnel cake.
24. Modify vanilla bean panna cotta and tiramisu with following lifestyle dietary requirements:
Diet Modification
Vegan Vanilla bean panna cotta:
Alternatives to heavy cream include a butter and

milk mixture, evaporated milk, cashew cream, and
pureed tofu or beans. Agar Agar is
a vegan alternative to gelatin and can be used as
a thickener and gelling agent in panna cotta.
Tiramisu:
Using egg-less ladyfingers. Making vegan

mascarpone. Using cashew nut mixture with almond
oil instead.
Lacto vegan Vanilla bean panna cotta:
For a vegan, dairy-free alternative to heavy cream,

try mixing soy milk with olive oil. Agar Agar is
a thickener and gelling agent in panna cotta

Tiramisu:
Using egg-less ladyfingers. Making vegan

mascarpone. Using cashew nut mixture with almond
milk instead.
Ovo lacto vegan Vanilla bean panna cotta:
Lacto-Ovo vegetarians will eat eggs and dairy, but

not any muscular tissue. Again, Rennet
and Gelatin are options they may or may not
include.
Tiramisu:
Using cashew nut mixture with almond milk instead

for heavy cream.
Ovo vegetarian Vanilla bean panna cotta:
Alternatives to heavy cream include a butter and

milk mixture, evaporated milk, cashew cream, and
pureed tofu or beans. Agar Agar is
a thickener and gelling agent in panna cotta.
Tiramisu:
Making vegan mascarpone and using other

alternatives for heavy cream.
25. Calculations
The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”
Brioche Bread and Butter

Name of dish: Pudding Portion nos.: 6
Ref.source: Futura Group

Total Cost: $ 15.00 Portion size 9
Portion Cost: $ 7.50
Commodities
Weight
Item Specification kg/l/Unit Cost per kg/l/Unit Actual cost
Brioche loaf Eac
0.500 batch $8.50 h $8.00
Butter
0.050 kg $7.20 Kg $7.15
Caster sugar
0.120 kg $2.20 Kg $2.08

Vanilla pod
0.500 each $5.50 each $5.00
Eggs
4.000 each $0.30 each $1.00
Milk
0.250 L $1.60 L $6.00
Cream
0.250 L $6.60 Kg $5.00
Banana
2.000 each $1.30 each $1.00
Chocolate Callets
0.100 kg $14.00 Kg $4.88
Icing sugar
0.050 kg $2.50 Kg $2.00
Total Cost $42.11
Portion
Cost $14.03

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Student signature: ___________ Date: ____

Assessment Completion Status

CBC-SITHPAT006- CCC019-A-V2021.1 Page 1 of 38

Full Name Signature Date (dd/mm/yyyy)

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CBC-SITHPAT006- CCC019-A-V2021.1 Page 3 of 38

CBC-SITHPAT006- CCC019-A-V2021.1 Page 4 of 38

 culinary terms and trade names for:

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CBC-SITHPAT006- CCC019-A-V2021.1 Page 7 of 38

1. A) Describe the following dishes with in at least 50 words.

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Category Menu example Garnish Accompaniment Recipe attached

Bavarois Chocolate and Whipped cream Almond praline Yes

Standard Recipe Card Template

Name of dish: Fresh Fruit Tart Portion nos.: 8

Reference source: www.foodnetwork.com Portion size: 90g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 9 of 38

1. Preheat the oven to 350 degrees F.

Standard Recipe Card

Name of dish: Three Spice Creme Brulee Portion nos.: 6

Reference source: www.foodnetwork.com Portion size: 70g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 10 of 38

Standard Recipe Card

Name of dish: Peppermint-Chocolate Chunk Ice Cream Portion nos.: 8

Reference source: www.foodnetwork.com Portion size: 90g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 11 of 38

1. Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.

Name of dish: Apple Fritters Portion nos.: 8

Reference source: www.foodnetwork.com Portion size: 100g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 12 of 38

Standard Recipe Card

Reference source: www.foodnetwork.com Portion size: 80g

Standard Recipe Card

Name of dish: Warm Sticky Figgy Pudding Portion nos.: 4

Reference source: www.foodnetwork.com Portion size: 100g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 13 of 38

Preheat the oven to 350 degrees F.

Standard Recipe Card

Reference source: www.foodnetwork.com Portion size: 80g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 14 of 38

Standard Recipe Card

Name of dish: Classic plum pie with custard Portion nos.: 10

Reference source: www.bbcgoodfood.com Portion size: 100g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 15 of 38

Standard Recipe Card

Name of dish: Chocolate and coffee bavarois Portion nos.: 10

Reference source: www.Taste.com.au Portion size: 90g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 16 of 38

Standard Recipe Card

Name of dish: Chocolate crepes with raspberry syrup Portion nos.: 6

Reference source: www.Taste.com.au Portion size: 110g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 17 of 38

Standard Recipe Card

Name of dish: Mars Bar mousse Portion nos.: 6

Reference source: www.Taste.com.au Portion size: 90g

CBC-SITHPAT006- CCC019-A-V2021.1 Page 18 of 38

Preparation Equipment/ Utensil Requirements

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Student signature: _______ Date: