Produce Desserts (SITHPAT006)
Assessment 1
- Provide a brief description for each of the following.
Dessert |
Description |
bavarois |
Bavarian cream is a desert that is consisted of milk which is thickened with eggs and gelatin. The mixture is then set into a cold mould and for serving, it is unmoulded. |
crème brulee |
It is also known as burned crème. It is desert that is consisted of rich custard base and is topped with a layer of caramelized sugar. |
crème caramel |
It is a custard dessert covered with a layer of clear caramel sauce. |
crêpes |
It is a thin pancake. These are of two types: sweet crepes and savoury galettes. It is served with variety of fillings. |
custards and creams |
It is a kind of sandwich biscuit that is popular in UK and Republic of Ireland and is filled with a creamy, custard flavour. |
flans |
It is a custard dessert with a layer of clear caramel sauce. |
fritters |
It is a portion of meat, seafood, fruit and other ingredient which have been battered. |
ice-cream |
It is sweet frozen food and is eaten as a snack or a dessert. |
meringues |
It is a kind of dessert or candy |
mousse |
It is a food that incorporates air bubbles to give it a light and airy texture |
parfait |
It describe two types of dessert. |
pies |
A pie is a baked dish that is usually made of a pastry that contains filling of various sweet ingredients. |
prepared fruit |
Different type of fruit that is cut into pieces and served. |
puddings |
It is a kind of food that can be a dish or a dessert |
sabayon |
It is an Italian dessert that is made out of egg yolks, sugar and sweet wine |
sorbet |
It is also known as Italian ice and is a frozen dessert that is made from sugar sweetened water. |
soufflé |
It is a baked egg based dish in France. |
tarts |
It consist of filling over a pastry base with an open top not covered with pastry. |
- Describe the relevant cooking methods.
Method |
Description |
Adding fats and liquids to dry ingredients |
Adding fat into dry ingredients makes sure that the flour particles are coated well with fat. |
Baking |
It is a method for preparing food and uses dry heat |
Chilling |
It is a controlled system of advance food preparation that is designed to provide more flexibility in food services. |
Flambé |
It is a cooking procedure in which, in a hot pan alcohol is added |
- List 10 ingredients that are commonly used to produce desserts.
- sugar
- eggs
- dairy products
- nuts
- fruit
- flavouring
- thickening agents
- chocolate
- salt
- peanut butter
- Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour |
It is used in the production of dessert for providing the option for choice |
Yeast-free flour |
It is used for those customer who have the yeast allergy. |
Non-sugar sweeteners |
They are used in desserts for the customers who are diabetic. |
- Explain the difference between ‘food allergy’ and ‘food intolerance’
When the immune system reacts to the harmless food, this is when the food allergy occurs. Whereas food intolerance takes place when the body reacts to a chemical after eating a particular food or drink.
- What are the legal and health consequences of not meeting special customer requests and dietary requirements?
Failing to address a customer's allergies can lead to a civil lawsuit. Once the customer informs, whether in written form or verbally, of his/her allergies, now legally accountable for using this information for future decisions
- allergic reactions
- anaphylaxis
- food sensitivity or intolerance reactions
- Describe three indicators which you would use to select fresh and quality ingredients.
- Ensure that aroma is pleasant and does not have pungent smell.
- Avoid using dirty eggs
- For any kind of bugs, check the flour
- Describe three mise en place tasks related to cooking desserts.
- Entire recipe should be read
- Work space should be prepared
- Equipment should be prepared
- Gather all the ingredients
- Prepare and place all the ingredients in a bowl
- Choose two different desserts and explain how you would garnish, decorate, plate and present them.
Sticky Date Pudding – with warm butterscotch sauce, it can be topped.
Vanilla Bean Pannacotta – with mango sauce, it can be topped and with pistachio nuts, garnish them
- Describe each of the following special dietary requirements and how these impact dessert consumption.
Fat free |
It is a food with less than 0.5 gram of fat per serving. It helps to lose weight and stay healthy. |
Low carbohydrate |
It has limited carbohydrate that is found in food and helps the patient who have diabetic and also help to lose weight. |
Low fat |
These are the diet with food that have 30 % of the calories. |
Sugar free |
It is diet in which the customer cut the sugar. |