SITHPAT016 PRODUCE DESERTS
Provide answers to all of the questions below.
- 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 |
- Describe the relevant cooking methods.
Method | Description |
Baking | |
Chilling | |
Freezing | |
Flambé | |
Poaching | |
Reducing | |
Steaming | |
Stewing | |
Tempering |
- List ten ingredients that are commonly used to produce desserts.
- Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour | |
Yeast-free flour | |
Non-sugar sweeteners |
- Explain the difference between ‘food allergy’ and ‘food intolerance’
- List three legal and health consequences of not meeting special customer requests and dietary requirements?
- Describe three indicators which you would use to select fresh and quality ingredients.
- Describe three mise en place tasks related to cooking desserts.
- Choose two different desserts and explain how you would garnish, decorate, plate and present them.
- 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 |
- 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 |
- List two animal and two plant based setting agents used to produce desserts.
Setting agents | |
Animal based | |
Plant based | |
- How can you ensure that you cook desserts for the correct time and temperature?
- List three considerations when storing desserts to ensure food safety and to optimise shelf life.
Provide answers to all of the questions below.
- 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 |
- Describe the relevant cooking methods.
Method | Description |
Baking | |
Chilling | |
Freezing | |
Flambé | |
Poaching | |
Reducing | |
Steaming | |
Stewing | |
Tempering |
- List ten ingredients that are commonly used to produce desserts.
- Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour | |
Yeast-free flour | |
Non-sugar sweeteners |
- Explain the difference between ‘food allergy’ and ‘food intolerance’
- List three legal and health consequences of not meeting special customer requests and dietary requirements?
- Describe three indicators which you would use to select fresh and quality ingredients.
- Describe three mise en place tasks related to cooking desserts.
- Choose two different desserts and explain how you would garnish, decorate, plate and present them.
- 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 |
- 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 |
- List two animal and two plant based setting agents used to produce desserts.
Setting agents | |
Animal based | |
Plant based | |
- How can you ensure that you cook desserts for the correct time and temperature?
- List three considerations when storing desserts to ensure food safety and to optimise shelf life.