Assignment Task
Performance Objective
You are 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.
Provide answers to the following Knowledge Questions.
Q1) Describe the following culinary terms & provide an example of their trade names
Q2) Provide a list of 5 ingredients commonly used to produce desserts:
Q3) Give an example of following common substitutes ingredients used to produce desserts for special dietary recipes:
Q4) Below are the common special dietary requirements. Provide a description of the diet and substitute ingredients:
Q5) What are food allergy and food intolerances? List some of the ingredients that cause food allergy and food intolerance.
Q6) What are the key health and legal consequences of failing to address special requirement?
Q7) Explain following concepts and principles in relation to stock date codes and rotation labels
- Stock Rotation Labels:
- FIFO Stock Rotation:
- Date Marking of Food:
- best-before’ date:
- ‘use-by’ date:
Q8) Below is the list of various cookery method used when preparing deserts. Provide description against each cookery method in the table below
Q9) Describe characteristics of following types of deserts. Also provide appropriate cooking times and temperature for them.
Q10) Given below is a list of garnishes and decorations. Put them against the appropriate dessert given in the table below:
- Coloured & flavored Sugar
- Fresh Preserved or crystallized fruits
- Jellies
- Shaved Chocolate
- Sprinkled icing sugar
- Whole or Crushed Nuts
Q11) You are working as a chef for a busy café and are required to present desserts in an attractive manner to the customers. Provide at least 2 techniques to garnish, decorate and plate the desserts:
- Garnish:
- Decoration:
- Plating:
Q12) The following factors affect the overall presentation for desserts. Provide 1 applied example which would highlight this:
- Color
- Texture
- Flavor
- Height
- Temperature
- Shapes and proportions
Q13) How could monitoring and regulating the following environmental factors given below optimize the shelf life of desserts?
- Humidity
- Temperature
- Atmosphere
- Light
- Packaging
- Ventilation
Q14) What are the environmental and hygiene aspects which must apply when handling and storing desserts and ingredients used for desserts ?
Q15) Give examples of following indicators of quality, spoilage and contamination which can be used to identify whether stock is spoiled or contaminated
Q16) List 3 steps to determine and organize the required ingredients to prepare mise en place for producing desserts
Q17) How do the following factors affect the choice of equipment for preparing desserts?
- Safety
- Appropriateness
- Ease of use
- Reducing wastage
Q18) List common Work, Health and Safety and Hygiene requirements which must be observed when using equipment.
Q19) Provide a description for use of the following utensils commonly used for the preparation of desserts:
- Pastry scrapers and horns
- Palette knives
- Cake tins
- Moulds
- Cutters
- Sugar thermometers
- Syringes and pipettes
- Cooling racks