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.

Samples

Produce Desserts (SITHPAT006)

Assessment 1