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Course Title Certificate IV in Commercial Cookery
Unit Code and Title SITHPAT006 Produce Desserts
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title ☐ 2. Unit Skills Assessment (USA
)
TrainerName

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Question 1 - Answer

1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of
dessert.

Include an appropriate garnish and a diferent sauce or accompaniment for each dessert.

• Tart
• Crème brûlée
• Ice cream
• Friters
• Sabayon
• Pudding
• Soufflé
• Fruit pie  Bavarois
• Crêpes

Recipes:

Sweet tart Calamondin

For the Pie Shell:

• Preheat the oven to 350°. in the medium bowl, combine the graham cracker crumbs, sugar, coconut and
melted buter. Stir until well combined. Pour the crumb mixture into a 9” tart pan or pie plate and press
the crumbs firmly against the botom and sides of the pan. Set aside

For the Pie Filling:

• In a large bowl, combine the sweetened condensed milk, egg yolks calamondin juice. Whisk to combine
and add the zest. Stir until evenly incorporated.

• Pour the filling into the pie shell and bake for 15 minutes. Remove the pie from the oven and let cool for
15 minutes, then refrigerate until cold and set.

For the Whipped Cream Topping:

 • In a small prep bowl, combine the gelatin and water and let rest for 2 minutes to bloom. Place the bowl in
the microwave and heat in 5 second bursts until the gelatin has dissolved. Set aside to cool. (It should
not be warm when you add it to the cream -- this is important).

• add the whipping cream to a medium bowl and beat on high speed with a hand mixer for one minutes or
until the cream starts to look airier and flufy. Add the confectioners sugar one tablespoon at a time,
beating after each addition. Only beat the cream to soft peak stage. Which means that when you lift the
beater , you can see a peak, but it will bend and fold over on itself.Test the gelatin -- it should still be in
liquid form, but at room temperature. Add one tablespoon of the cream to the gelatin and stir to temper
it. While beating on high speed, in a steady stream, add the gelatin mixture to the cream. Beat until stif
peaks form. Cover and refrigerate until ready to garnish. Fit a piping bag with a star tip or other large
decorative tip. Fill the bag with stabilized whipped cream.

• Sprinkle coconut around the rim. Pipe the whipped cream decoratively over the coconut. You could also
pipe the whipped cream first, then sprinkle with coconut -- whatever you prefer. Refrigerate until ready
to serve.

Vanilla bean creeme brulee

just
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture,

until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• then pour sugar-egg mixture into cream and stir.

• up Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway
the
sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for
several hours and up to a couple of days. When ready to serve, top each custard with about a teaspoon of sugar
in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts
and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Chocolate and berries ice cream

• Mix blueberries, sugar and salt in a heavy saucepan over medium high heat. Stir occasionally until sugar

dissolves. Bring to a boil.

• Reduce heat and simmer 10 minutes. Remove from heat and let cook 20 minutes. Puree in a blender. Stir
puree
together with heavy cream, milk and lemon juice. Chill in refrigerator overnight.
• Pour into an ice cream maker and freeze according to manufacturer direction. When the ice cream ready

topping with berries on top and add chocolate syrup.

Cheese Banana Fritter

• Sift flour and bicarbonate of soda into a bowl. Add water and mix to a smooth bater.
• Peel bananas, cut into three and roll lightly in flour. Drop banana pieces into bater and drain of excess bater.
• Deep fry in hot oil until golden brown. Remove the friter, drain on absorbent paper. Shredded cheddar cheese on
top and pour melted cheese on top and serve.

Dessert wine sabayon

 Whisk cream in a bowl until soft peaks form, cover with plastic wrap and refrigerate until required. Whisk yolks,
wine, sugar and vanilla seeds in a heatproof bowl until combined and sugar dissolves.
 Place over a saucepan of gently simmering water (bowl should fit snugly over pan) and whisk continuously until
mixture is thick, pale and tripled in volume and holds a ribbon (8-10 minutes).
 Remove from heat and whisk for 2-3 minutes to prevent sabayon cooking on sides of bowl, fold in cream to
combine, then refrigerate until required.

Apple and butterscotch Pudding

• To make custard, place milk, cream and vanilla pod and seeds in a saucepan over medium heat and bring
to just below the boil. Set aside. In a second saucepan, heat brown sugar, 1/3 cup (80ml) water and 3/4 tsp
salt flakes over high heat and bring to boil.
• Reduce to a simmer and cook, swirling pan, until it reaches 121°C on a sugar thermometer (this will take
about 6 minutes). Carefully add hot cream mixture, stirring until dissolved.
• Whisk yolks, whole egg and cornflour in a heatproof bowl until smooth. Gradually add hot cream mixture
in a steady stream, whisking constantly, until well combined. Return cream mixture to saucepan over low
heat and cook, stirring with a wooden spoon, for 2-3 minutes or until custard coats the back of spoon.
Strain through a fine sieve into a bowl and discard vanilla pod. Cover surface directly with plastic wrap and
set aside until needed.
• Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• To make the rosemary crumble, place chocolate on prepared tray and bake, stirring halfway, for 10
minutes or until light golden. Sprinkle with rosemary and stand for 5 minutes to cool. Crumble chocolate
mixture into small pieces and set aside.
• To cook apple, heat buter in a large frypan over medium-high heat. Add apple and cook, stirring
occasionally, for 5 minutes or until starting to caramelise. Add caster sugar and cook, stirring, for 2 minutes
or until sugar is dissolved. Add Calvados and cook, stirring, for 2 minutes or until reduced slightly. Set aside
to cool.

Cheese Souffle
 Preheat oven to 400 degrees. Buter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt
buter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2
minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon
pepper. Whisk in egg yolks.
 Whisk egg whites until stif peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake
on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until pufed, about 15 minutes.
 Five fruits pie

• n a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl,
combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water
and vinegar; stir into flour mixture just until moistened.
• Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll
out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of
plate. Spoon fruit mixture into crust.
• Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with
cream; sprinkle with coarse sugar.
• Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a
wire rack.
Lychee and lemongrass bavarois

• To make the crème anglaise, whisk together egg yolks and sugar in a heatproof bowl, until pale and creamy.
• Combine milk and lemongrass in a saucepan over heat. Bring to boil. Pour boiling milk mixture over egg yolk
mixture, whisking constantly. Discard lemongrass.
• Set bowl over a saucepan of simmering water (ensuring base of bowl does not touch water). Whisk vigorously
for 10 minutes or until mixture thickens and whisk leaves a ribbon trail.
• Remove bowl from heat. Stir in gelatine and cool over a bowl of ice. In a separate bowl with an electric mixer,
beat cream until peaks form. When milk mixture is completely cold and firming up, fold in whipped cream until
completely incorporated.
• Pour mixture into six round bavarois moulds. Place a raspberry and lychee into each, then add more mixture to
cover fruit.
• Freeze for 1-1.5 hours or until set. Meanwhile, to make glaze, combine all ingredients in a small saucepan over
medium heat. Bring to a light simmer, then cook for 10 minutes or until thickened. Remove from heat and
allow to cool.
• Place chocolate discs on shortbread discs. Top with bavarois. Pour over 1 tbsp mango glaze. Garnish with
raspberries and chocolate curls, and serve.

Classic crepes

 In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and
add
the
eggs.
Gradually pour in milk, whisking to combine after each addition. Let bater stand at room
temperature until slightly bubbly on top, 15 to 20 minutes.
• In a small skillet over medium heat, melt buter. About 1/4 cup at a time, drop bater evenly onto pan,

swirling it to evenly
Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining bater. coat.

 Serve crêpes warm with fresh fruit and powdered
sugar.
Chocolate mousse
 In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when
 lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
 Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a
spatula until no streaks remain.
 Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for
at
least 1 hour.
 Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate
2. List cookie the equipment
requirements for each recipe supplied in question 1 on the recipe card for each dish.

DESSERT EQUIPMENTS
TART Oven, Hand mixer, whisk, bowl, tart baking tin
CRÈME BRULEE Chef’s Torch, ramekins, whisk, mixing bowl, Oven
ICE CREAM Ice cream Maker, whisk, mould
FRITTERS Deep Fryer, whisk
SABAYON Whisk, Sauce pan, bowl,
PUDDING Sauce pan, microwave
SOUFFLE Oven, blender, saucepan
FRUIT PIE Baking tin, Oven
BAVAROIS Whisk, sauce pan, electric mixer
CREPES Mixing bowl, skillet
MOUSSE Bowl, electric mixer, whisk
 3. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is
correctly cleaned and sanitised?

Set-up of ice cream machine Cleaning and sanitation requirements

To set up the ice cream machine, place the machine away to stop the freezing process. This is done even if the
from any source of heat and away from close to the walls freezing stops automatically when the timer reaches "0"
to allow beter air circulation. Ice cream mixture is fed to If the ice cream is not quite hard enough when the timer
the cooling chamber via a hopper, located on the top of has reached "0", put the timer back on for another 2 to 3
the machine. Inside the cooling chamber a rotating beater minutes
fited with scrapers is located. The outside surfaces of the First of all, mix a hot water and a soap then pour it into
chamber are fited with refrigerator coils, which cool the the freezing camber of the ice cream machine. Drain the
chamber and the heat extracted is conveyed away from soapy water and flush it again with clean hot water to
the machine in the form of heated water. Pour the remove all traces of soap. Next, place all of the parts into
mixture into the machine through the funnel on the top a tub of more hot soapy water. Add a litle bit of bleach to
of the machine Adjust the freezing time by turning the kill any remaining bacteria and let the parts to soak for 30
knob of minutes. After that Rinse all parts with a water and let it
the manual timer Push the freezing buton When the dry of wipe it with a clean cloth Pour 2 litres of water that
timer reaches "0" a bell sounds indicating that the ice mix with detergent into the machine
cream is ready and may be extracted Start the dasher by pushing the start buton and let the
To extract the ice cream place a basin on the shelf, open machine work for about 2 minutes then stop the dasher.
the outlet tap on the flange by turning the outlet pin opem the tap and let the water drain out and repeat the
counter clockwise When all the ice cream is out of the process until the water come comes out clean.
machine, push the dasher buton and the freezing buton
4. What are the nutritional aspects which apply for desserts? Which factors need to be considered
to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for
general dietary requirements?

Desserts is usually sweet, high in calories, fat and low in nutrition that consider as unhealthy meal. But dessert
can be transforms into more healthier making the calories count, and increasing the nutritional value of
desserts by substituting some ingredients to more healthier ones for example reduce the sugar by replacing
sweet fruits.

5. You are working in the dessert section. For a function tomorrow night you receive the following
special dietary requests: Complete the table with the correct details to be considered
6. What are the potential implications for customers who sufer from the following food allergies?
What are the legal implications for you as a chef if you fail to follow instructions for ingredients
and preparation, where you fail to ensure these are being met?
Allergy Implications
Gluten will cause your immune system to destroy your
villi. These are the fingerlike partssmall
of your
intestine that are responsible for absorbing
nutrients. The symptoms could be abdominal
bloating, chronic diarrhea, stomach pain, nausea
and vomiting
MSG It can cause a person sweating, chest pain and
weak. More worst it could lead to anaphylactic
shock.
 Nut Anaphylaxis, a potential life threatening
s that impairs breathing and can cause the body
reaction
shock.
into
Egg Can cause someone have stomach reaction,
s vomiting,
hives, nasal congestion and
problems
digestive
Lactos Migraines,
. nasal congestion, runny nose,
e and sneezing. Also
wheezing
bloating
Salicylate Rapid heart rate, fever,
s confusion
Histamin Coeliac disease, headaches, rashes,
e stomach
itching,
pain

Legal
Implications
The restaurant or the chef who prepare the meal will be investigate and fine will be apply.
serious cases, the chef could go to
For
jail.

7. Explain the following production methods for fruit-based sauces and explain the economic
advantages and cost factors for the diferent methods:

Production process Method and economical or cost factors

Process of preserving fruits. Usually to be keep in
Jam process the botle for easy consumption. It is more healthy
and economically wise because of the natural contents
Where fruits or vegetables to be blends with water,
Fresh blending process juice or milk. It also contains other ingredients such
as grain, herbs or proteins to highlight the flavor It can
only be produced in small quantities.
It is a process where fruits is boiled together with
Stock syrup process sugar then strained and poured into sterilized
botle. It is easy and accessible to do.

8. What are the production methods for the following variations of custard-based sauces? a) Anglaise
based
Usually used as a dessert cream or sauce. Anglaise based is made from the mixture of sugar, egg yolks
and
hot milk added litle bit of vanilla essence.
b) Custard based
 Made from boil milk and sugar, then add with custard powder and bring it to boil. sometimes uses a litle
corn starch/corn
flour
9. What is a sabayon? How is a sabayon produced?
is a light sweet sauce traditionally made with egg yolk, sugar and wine. egg yolks is beaten with the sugar in a
bowl over a bain marie until foamy. Then liquid is slowly added and keep on whisk until the sauce is
thickened.
10. Provide a description for the following types of creams used to enhance or accompany various desserts:

Sauce Description
Crème Chantilly Chantilly cream is twice sweeter than regular
whipped cream. the preparation is almost the same
as whipped cream but the sugar added is twice or
more.
Crème à l’Anglaise Is a light custard that is used as a dessert cream or
sauce. The cream is made from egg yolk and sugar that
whipped together, added with hot milk and flavored
with vanilla extract.
Crème Renversée Also known as crème caramel that is baked
custard in a ramekin that cover with caramel on the
botom. it is similar to crème brulee but a lot
lighter and it is made from the whole eggs/
Crème Française Is a sour cream that traditionally made from
unpasteurized cream that naturally contained the right
bacteria to thicken it but now it is made by adding
fermenting agents with the necessary bacteria to
cream.
Crème Pâtissière Is a creamy custard thickened with starch and
eggs.
Crème Bavarois Similar to panna cota. It is made from cream
pattissiere mixed with Chantilly but added more gelatine.
Crème Diplomat Is made from mixing cream patissiere and
Chantilly, gelatine and added desire flavoring
Buter Cream made by creaming together fats (buter,
margarine, or vegetable oil shortening) and powdered
sugar to the desired consistency and lightness. Usually
twice as much sugar as buter by weight is used.
Mousse or Mousseline It is made from whipped egg whites and whipped
cream and flavored with chocolate, cofee or caramel.
It is often used as a filling or also as a dessert itself.

11. Provide a description for the following types of thickeners and suggest a menu use for each type:
Thickener Description Application
Is a translucent colorless. It is Gummy candies, yogurts
Gelatine
derived from collagen taken
from animal body parts.
Agar-agar It is derived from plants which Cofee
is pudding
contains few caloris and low in
 Hydroxypropylmethyl celluloseis a non-fermentable semi- bread
synthetic dietary fibre, based on
cellulose. Used as a thickening
agent, binder, film former
Roux one of the basic thickening Steak sauces
agents in cooking. Used primarily
for bulk up sauces
Egg yolks Egg yolks makes desserts to firmStrawberry custard tart
up and hold it together

12. What are the key aspects which should be considered for decorating and portioning desserts? Which rules
commonly apply?
 There is few important role need to be consider before doing the decorating and portion
such as the shape, proportion, flavour and aroma, colour and the texture. Colour provide a
contrast in the dish to make it look presentable, appealing and also give customer
excitement. The portioning and the garnish is very important lift up the dish in term of the
flavour.
13. You are preparing for service of desserts. Which aspects should you consider for the following key points?
For each point provide 1 example of how this can be achieved using some of your menu examples as a
reference.

Key focus Considerations Applications

Colour Use fresh fruits and sauces to create a colour
Dessert such as fruit cake
contrast in the plate

Texture Use some crumb for topping to get a cruncyPeanut crumb in vanilla ice cream
texture into the bite

Flavour Caramel sauce in vanilla Bavarian

Flavours should enhance or complement each
other cake

Height Should be balance with the other component

Strawberry
of and berries souffle
ingredient

Temperature Using a chilled plate when serving a cold dessert

Serving pudding in a chilled plate

Shapes and Use a variety of shape to make the dish more

Cake decoration
proportions appealing and not to put too much ingredient into
it

14. Calculations
The recipe for a Brioche Bread and Buter Pudding yields 6 Portions.

a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”

Brioche Bread and Butter

Name of dish:Portion Pudding nos.: 6

Ref.source: Futura Group

Total Cost:Portion size
$ 15.00
$7.018
Portion Cost:

Commodities
15. Provide a detailed overview of the hygiene, handling and storage requirements
(including labelling) for all types of desserts, sauces and preparations. Consider the
production processes, as well as display and sale, including packaging for take-away
provisions:

• All ingredients that used need to be seal and put on a label such as the name, date,
expiry
Always make sure the storage is clean to prevent from cross date.
 contamination.
• Check
refrigerator and freezer temperature in regular basis to avoid from temperature drop
that could spoil the food in it.
 Store the food in their appropriate
 temperature
Make sure the food display temperature is correct to make sure its
 freshness.
Wrap the food if necessary when put it on display to avoid from the food get
dry

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