SITHPAT016 PRODUCE DESERTS

Questions

Provide answers to all of the questions below.

  1. Provide a brief description for each of the following.
Dessert Description
Bavarois  
Crème brulee  
Crème caramel  
Crêpes  
Custards and creams  
Fat bloom  
Fritters  
Meringues  
Mousse  
Panna cotta  
Parfait  
Pies  
Prepared fruit  
Puddings  
Sabayon  
Soufflé  
Sugar bloom  
Tarts  
% Cocoa  
  1. Describe the relevant cooking methods.
Method Description
Baking  
Chilling  
Freezing  
Flambé  
Poaching  
Reducing  
Steaming  
Stewing  
Tempering  
  1. List ten ingredients that are commonly used to produce desserts.

 

 

 

  1. Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour  
Yeast-free flour  
Non-sugar sweeteners  
  1. Explain the difference between ‘food allergy’ and ‘food intolerance’

 

 

 

  1. List three legal and health consequences of not meeting special customer requests and dietary requirements?

 

 

 

 

 

  1. Describe three indicators which you would use to select fresh and quality ingredients.

 

 

 

  1. Describe three mise en place tasks related to cooking desserts.

 

 

 

  1. Choose two different desserts and explain how you would garnish, decorate, plate and present them.

 

 

 

  1. Describe each of the following special dietary requirements and how these impact dessert consumption.
Gluten free  
Low kilojoule  
Low sugar  
Sugar free  
Type one and two diabetic  
Vegan  
  1. Describe the following processes for preparing desserts.
Process Description
Adding fats and liquids to dry ingredients  
Selecting and preparing appropriate dessert moulds  
Stabilising  
Stirring and aerating to achieve required consistency and texture  
Weighing or measuring  
Sifting dry ingredients  
Tempering chocolate  
Whisking, folding, piping and spreading  
  1. List two animal and two plant based setting agents used to produce desserts.
  Setting agents
Animal based  
 
Plant based  
 
  1. How can you ensure that you cook desserts for the correct time and temperature?

 

 

 

  1. List three considerations when storing desserts to ensure food safety and to optimise shelf life.

 

Questions

Provide answers to all of the questions below.

  1. Provide a brief description for each of the following.
Dessert Description
Bavarois  
Crème brulee  
Crème caramel  
Crêpes  
Custards and creams  
Fat bloom  
Fritters  
Meringues  
Mousse  
Panna cotta  
Parfait  
Pies  
Prepared fruit  
Puddings  
Sabayon  
Soufflé  
Sugar bloom  
Tarts  
% Cocoa  
  1. Describe the relevant cooking methods.
Method Description
Baking  
Chilling  
Freezing  
Flambé  
Poaching  
Reducing  
Steaming  
Stewing  
Tempering  
  1. List ten ingredients that are commonly used to produce desserts.

 

 

 

  1. Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour  
Yeast-free flour  
Non-sugar sweeteners  
  1. Explain the difference between ‘food allergy’ and ‘food intolerance’

 

 

 

  1. List three legal and health consequences of not meeting special customer requests and dietary requirements?

 

 

 

 

 

  1. Describe three indicators which you would use to select fresh and quality ingredients.

 

 

 

  1. Describe three mise en place tasks related to cooking desserts.

 

 

 

  1. Choose two different desserts and explain how you would garnish, decorate, plate and present them.

 

 

 

  1. Describe each of the following special dietary requirements and how these impact dessert consumption.
Gluten free  
Low kilojoule  
Low sugar  
Sugar free  
Type one and two diabetic  
Vegan  
  1. Describe the following processes for preparing desserts.
Process Description
Adding fats and liquids to dry ingredients  
Selecting and preparing appropriate dessert moulds  
Stabilising  
Stirring and aerating to achieve required consistency and texture  
Weighing or measuring  
Sifting dry ingredients  
Tempering chocolate  
Whisking, folding, piping and spreading  
  1. List two animal and two plant based setting agents used to produce desserts.
  Setting agents
Animal based  
 
Plant based  
 
  1. How can you ensure that you cook desserts for the correct time and temperature?

 

 

 

  1. List three considerations when storing desserts to ensure food safety and to optimise shelf life.

 

 

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