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.
