First published 2020 RTO Works www.rtoworks.com.au hello@rtoworks.com.au 0452 157 557 © 2020 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au. Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry. • What skills and techniques did I use? About this Student Logbook • What policies and procedures did I follow? This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. • How did I ensure efficiency, safety and quality? • How did I ensure that my dishes met quality standards? • What did I learn during the service and how might I apply it in future? • What might I do different next time? Student details section Fill in the table below: Student name: Rejina Achhami _______________________________________________________________ Name of RTO: SOUTHERN ACADEMY OF BUSINESS AND TECHNOLOGY Trainer/assessor name: NITESH SHAKYA If this workbook is found, please contact me to return it using the details below: Supervisor declaration Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission. Logbook summary There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements. _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ Completing your reflective journal You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful: SITHPAT006 Produce desserts What do I need to demonstrate? During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: • interpreting standard recipes and food preparation lists • confirming food production requirements • calculating ingredient amounts • identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements 3 • producing the required quantities • display desserts with appropriate sauces and garnishes • selecting the type and size of equipment required • storing desserts in appropriate environmental conditions • ensuring that food preparation equipment safely assembled, clean and ready for use • following organisational policies and procedures • maintaining a clean work area • using equipment safely and hygienically • disposing of or storing surplus products and re-usable by products • using equipment according to the manufacturer’s instructions • working safely, working hygienically, working sustainably and efficiently • sorting and assembling ingredients according to food production sequencing • working within commercial time constraints and deadlines. • weighing and measuring wet and dry ingredients accurately as per quantity of desserts • creating portions according to the recipe • minimising waste to maximise profitability • following standard and special dietary recipes accurately to achieve product characteristics • responding to special customer requests and dietary requirements • produce sauces to desired consistency and flavour, including use of thickening agents for sweet sauces • making adjustments to desserts to ensure quality • following procedures for portion control to maximise yield and profitability of production • using accompaniments that balance each dessert and enhance taste and texture • using the required garnishes and decorations as a means of complementing the desserts • plating desserts, accompaniments and garnishes attractively, demonstrating an artistic flair appropriate for the item and occasion • plating and decorating desserts in terms of practicality and customer consumption • visually evaluating desserts and adjusting presentation prior to serving SITHPAT006 Produce desserts Tips for completing this logbook • Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor. • Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. • Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 4 Logbook summary Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single service plan and reflective journal each time that you cook. Student name: Rejina Achhami ______________________________________________________________ Student number:11197685 _________________________________________________________________ This unit of competency requires that you follow standard and special recipes to produce at least 10 of the following common desserts. Evidence of this has been provided. Desserts Date ☒ Bavarois 25/01/2022 ☒ crème brûlée 24/01/2022 ☐ crème caramel ☒ Crêpes 25/01/2022 ☒ custards and creams 25/01/2022 ☐ Flans ☒ Fritters 24/01/2022 ☒ ice-cream 24/01/2022 ☒ Meringues 25/01/2022 ☒ Mousse 25/01/2022 ☐ Parfait ☒ Pies ☐ prepared fruit ☒ Puddings 24/01/2022 ☒ Sabayon 24/01/2022 ☒ Sorbet 24/01/2022 ☐ Soufflé ☒ Tarts SITHPAT006 Produce desserts Checklist number 24/01/2022 25/01/2022 5 At least two desserts from the 10 chosen above must meet the following special dietary requirements. Evidence of this has been provided. Special dietary requirements Date ☐ fat free ☐ low carbohydrate ☒ low fat 24/01/2022 ☒ low gluten 24/01/2022 ☒ gluten free 24/01/2022 ☐ low kilojoule ☒ low sugar ☐ sugar free ☐ type one and two diabetic ☒ vegan Checklist number 25/01/2022 25/01/2022 You must produce and use each of the following sauces (hot and cold) at least once when preparing the 10 desserts. Evidence of this has been provided. Desserts Date ☒ chocolate-based sauces 24/01/2022 ☒ custards and crèmes 24/01/2022 ☒ flavoured butters and creams 24/01/2022 ☒ fruit purées, sauces or coulis 25/01/2022 ☒ fruit syrups 25/01/2022 ☒ sabayon and zabaglione 25/01/2022 ☒ sugar syrups 24/01/2022 SITHPAT006 Produce desserts Checklist number 6 s You must use each of the following garnishes and decorations at least once to complement the 10 desserts. Evidence of this has been provided. Garnishes and decorations Date ☒ coloured and flavoured sugar 24/01/2022 ☒ fresh, preserved or crystallised fruits 24/01/2022 ☒ jellies 24/01/2022 ☒ shaved chocolate 25/01/2022 ☒ sprinkled icing sugar 25/01/2022 ☒ whole or crushed nuts 25/01/2022 Checklist number You must produce the 10 desserts using each of the following cookery methods at least once. Evidence of this has been provided. Cookery methods Date ☒ adding fats and liquids to dry ingredients 24/01/2022 ☒ chilling 24/01/2022 ☒ freezing 24/01/2022 ☒ reducing 25/01/2022 ☒ baking 24/01/2022 ☒ flambé 24/01/2022 ☒ poaching 25/01/2022 ☒ selecting and preparing appropriate dessert moulds 25/01/2022 ☒ steaming 25/01/2022 ☒ stewing 25/01/2022 ☒ stirring and aerating to achieve required consistency and texture 25/01/2022 ☒ using required amount of batter according to desired characteristics of finished products 25/01/2022 SITHPAT006 Produce desserts Checklist number 7 ☒ weighing or measuring and sifting dry ingredients 24/01/2022 ☒ whisking, folding, piping and spreading 24/01/2022 Service Planning Confirm food production requirements Analyse the standard and special dietary recipe and associated food preparation list which you will be working from and answer the following questions. • How many desserts are required? Describe how you will ensure that the correct number of desserts are produced. 10 desserts are required and we followed the recipe which was provided to us to ensure the correct number of meals were prepared. Crème Brulee Ingredients 300mls cream ½ tsp vanilla essence 4 egg yolks 2 tablespoons of caster sugar Method Mix cream, vanilla essence and sugar and heat it up just before boiling point while dissolving the sugar, strain into the egg yolks mixing well, place the mixture in ramekins and bake in a Bain Marie ina pre-heated oven at 160c for 30 mins, until lightly set (wobbly), place in the fridge and chill until completely cold. Note: more ramekins on a tray ,time required for cooking will varies . SITHPAT006 Produce desserts 8 Tiramisu 6 large egg yolks 120g caster sugar 150gm mascarpone cheese 180gm whipping cream 30 each Italian ladyfinger (Savoiardi style) 1 cup cold espresso or strong coffee ½ cup coffee flavoured Liqueur 1-ounce unsweetened cocoa for dusting Coconut Panna cotta served with kaffir lime Ingredients 250ml coconut cream 200ml pouring cream 25g white sugar 4 kaffir lime leaves, thinly sliced 2 teaspoon gelatine powder LIME SYRUP 55g white sugar 1/2 lime, zested, juiced 125ml water SITHPAT006 Produce desserts Method This is how you will make the Sabayon: When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water. Now Begin Making the Sabayon: Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon-yellow colour. Allow to cool briefly before mixing in mascarpone. **If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling. In a separate bowl, using an electric mixer whip cream to stiff peaks. (Hand mixer or stand mixer is fine). Mixed together sabayon,mascarporne and whipped cream and fold .then layered ladyfinger and cheese mix Method Step 1 Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the lovely kaffir lime flavour to infuse. Step 2 Return pan to low heat and bring to a gentle simmer, then remove from heat. Meanwhile, add gelatine . Whisk gelatine into coconut cream mixture until dissolved. Strain into a jug and discard lime leaves. Pour into glass tumblers, martini glasses or even plastic cups for a more laid-back affair. Refrigerate for at least 4 hours or until set. Step 3 9 To make lime syrup, heat sugar and water in a small pan over medium heat, stirring until sugar has dissolved. Remove from heat and stir through lime zest and 2 tablespoons lime juice. Step 4 Just before serving, toss strawberries in the lime syrup. Top each panna cotta with a spoonful of the strawberries and a drizzle of the lime syrup. CREPES Ingredients 70 g plain flour 50g melted butter 2 eggs lightly beaten 2 tbsp caster sugar 125mls milk 20mls water Pinch of salt Strawberry cheesecake Ingredients 125 g digestive biscuits 75 g butter (soft) 300 g Philadelphia cream cheese 2 teaspoon gelatine powder 60 g caster sugar 1 teaspoon vanilla extract 250 ml thickened cream (lightly whipped). Mini Pavlovas Ingredients 6 Egg white 300g caster sugar SITHPAT006 Produce desserts Method Make crepes mixing all ingredients as per recipe,cover with plastic wrap and rest in the fridge for atleast an hour Method Process biscuits with butter until it resembles wet breadcrumbs, press against the base of a mold lined with acetate (sides) or baking paper evenly,place in the fridge to firm. In a food processor mix the cream cheese with thecaster sugar, vanilla, and the gelatine, add cream. Place mixture in the mold, add cut strawberries andplace in the fridge to set for 2 hours. Method Place egg whites and sugar on a bowl and whisk over a double boiler until all sugar is well dissolved,place in a mixer and whisk until mixture is light, glossy, and firm peaks are formed (15 minutes), mixture should have cooled down. (Swiss meringue) 10 Pipe eggs mix as instructed (small nests) and dry ina warm oven at 90c for about 90 minutes or until very firm. METHOD: Vanilla bean ice cream Ingredients 300ml thick cream 300ml milk 1 vanilla bean, split 6 egg yolks 175g caster sugar 1 tsp vanilla extract MANGO SORBET INGREDIENTS 165g caster sugar 4 mediums mangoes, flesh removed, peeled 1 egg white 375ml water SITHPAT006 Produce desserts 1.Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean, too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over, then return to a clean saucepan. 2.Cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon. (This simple custard forms the basis of a classic icecream recipe.) 3. Set aside to cool, then refrigerate for 30 minutes. 4. Place custard in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times. (Alternatively, churn in an ice-cream machine according to the manufacturer's directions.) METHOD: 1.Stir the sugar and 375ml water in a small saucepan over a low heat until dissolved. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature. 2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless-steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours. 3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 11 hours, until just frozen. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm. METHOD CHOCOLATE MOUSSE INGREDIENTS 125g Baking Dark Chocolate, roughly chopped 3 eggs, at room temperature 35g caster sugar 10G BUTTER 125ml thickened cream, plus extra whipped cream to serve Grated chocolate, to serve SITHPAT006 Produce desserts 1.Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. 2.Place eggs white and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is thick and doubled in volume. 3.In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the egg yolk and chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve. 12 SITHPAT006 Produce desserts 13 METHOD: APPLE FRITTERS 1.Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C) 2.In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed. 3.Drop spoonful of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm. INGREDIENTS 1 quart vegetable oil for deep-frying 1 tablespoon white sugar 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ⅔ cup milk 2 eggs, beaten 3 cups apples - peeled, cored and chopped 1 tablespoon vegetable oil • Calculate the number of portions that you need (show your workings). Ingredent Qty serves Qty x serves required Eggs 30 gm 1 30 Cream 1515 gm 1 1515 Vanilla essence 2.1 ml 1 2.1 Caster sugar 1034.5gm 1 1034.5 Mascarpone cheese 15gm 1 15 Italian ladyfinger 30gm 1 30 SITHPAT006 Produce desserts 14 Strong coffee 128ml 1 128 Coffee Flavour liquid 118ml 1 118 Cocoa power 42.3gm 1 42.3 Coconut cream 250gm 1 250 Kaffir lime leaves 4gm 1 4 Gelatine power 16.8gm 1 16.8 Lime zested 1/2ml 1 1/2 Flour 262gm 1 262 Butter 125gm 1 125 Milk 282ml 1 282 Salt 12.1gm 1 12.1 Digestive biscuits 125gm 1 125 Philadelphia cream cheese 300gm 1 300 Vanilla Extract 8.4ml 1 8.4 Vanilla bean 1 each 1 1 Medium mangoes 4 each 1 4 Baking dark chocolate 300gm 1 300 Vegetable oil 1000ml 1 1000 Baking power 8.4gm 1 8.4 Apple 3each 1 3 SITHPAT006 Produce desserts 15 • Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template. SITHPAT006 Produce desserts 16 300 180 Vanilla essence Regular 2.1 2.1 Egg 60g 30 4 6 Caster sugar Regular 1034.5 28.6 128 Mascarpone cheese Regular 150 150 Italian ladyfinger Regular 30 30 Strong Coffee Regular 128 128 Coffee flavoured liquid Regular 118 118 Cocoa powder Unsweetened 42.3 28 Coconut cream Regular 250 Kaffir lime leaves Thinly sliced Gelatine powder Teaspoon Lime zested juiced Flour Plain 262 70 Butter Unsalted 125 50 Milk Regular 282 125 Salt Regular 12.1 10 Digestive biscuits Biscuits 125 125 Philadelphia cream cheese Regular 300 300 Vanilla extract Teaspoon Vanilla bean Split 1 Medium mangoes Flesh removed 4 Baking dark chocolate Chopped roughly Vegetable oil Regular 1000 Baking powder regular 8.4 Apple Peeled, cored SITHPAT006 Produce desserts 4 16.8 ½ 8.4 185 2 80 28.6 60 3 300 6 6 1 3 2 300 175 165 55 14.3 14.3 250 4 8.4 8.4 ½ 192 75 157 2.1 4.2 300 300 250 Apple fritters 1515 Chocolate mousse Thicken Mango sorbet Cream vanilla bean ice cream SPECIFICATION Mini pavlovas Tiramisu INGREDIENTS Total Ingredients in g /mls/ units Crepes Crème Brulee NAMES Strawberry cheesecake RECIPE Coconut panna cotta serves with kaffir lime Ingredient list 4.2 1 4 300 1000 8.4 3 17 • Select the cooking times and temperatures that you will use. Explain your decision. cooking methods and cooking temperatures must be exactly right for the dish to turn out correctly; there is often no margin for error; a cake or soufflé that did not rise cannot be served which means additional time to redo the dish and wasted money, pre-heated oven at 160c for 30 mins, until lightly set. In a food processor mix the cream cheese with the caster sugar, vanilla, and the gelatine, add cream. Place mixture in the mold, add cut strawberries and place in the fridge to set for 2 hours. For apple fritters, Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C • Select the accompaniments which you will add to your dessert. Explain your decision – how do the accompaniments complement your dish? SITHPAT006 Produce desserts 18 For cream Brule, we mix the cream, vanilla essence and sugar and heat up just before boiling point while dissolving the sugar strain into the egg yolks mixed well. Place the mixture in ramekins baked I preheated oven in 160c for 30 mins until lightly set than keep out put in cool room until completely cold. • from stores. How will you check them for freshness and quality? There are some common things just like expire date, colour, smile etc are the way how we check freshness and quality of food. • List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained, and ready for use? The food preparation equipment that we will need for this recipe are as follows • Knives. Every kitchen needs three knives: a Chef's knife to do the bulk of your cutting, a serrated knife for cutting bread, and a paring knife for slicing or mincing smaller items. ... • Cutting Board. • Mixing Bowls. • Measuring Cups & Spoons. • Can Opener. • Colander. • Vegetable Peeler. • Spoons, Whisks, Spatulas, and Tongs. • And many more items. Things to consider before use of equipment’s SITHPAT006 Produce desserts 19 Learner name: Rejina Achhami Date: 24/01/2022 Recipe name: CRÈME BRULEE No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature rejina LEARNER FEEDBACK: Because vanilla and caramel are the two primary flavours in crème brulee, it tastes like a mash-up of the two. It also has a more distinct flavour. This recipe is simple to make and has a great flavour. I strongly recommend it.. SITHPAT006 Produce desserts 20 Learner name: Rejina Achhami Date: 24/01/2022 Recipe name: TIRAMISU No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature Rejina LEARNER FEEDBACK: This is a beautiful traditional recipe. Its really not very hard after making once. SITHPAT006 Produce desserts 21 Learner name: Rejina Achhami Date: 24/01/2022 Recipe name: COCONUT PANNACOTTA No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature Rejina LEARNER FEEDBACK: Panna cotta is a smooth, creamy dessert with a milky, sweet flavour. This recipe also has a note of rich vanilla and a somewhat toasted flavour from the golden sugar. It's fantastic served with fresh or frozen berries on a hot day. SITHPAT006 Produce desserts 22 Learner name: Rejina Achhami Date: 24/01/2022 Recipe name: CREPES No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts • Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature Rejina LEARNER FEEDBACK: . It has a great texture, especially if the batter is made ahead of time and let to rest in the fridge.. SITHPAT006 Produce desserts 23 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: STRAWBERRY CHESSECAKE No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature Rejina LEARNER FEEDBACK: This is a delicious pastry with a biscuit base and a cream filling. With a distinct flavour SITHPAT006 Produce desserts 24 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: MINI PAVLOVA No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts • Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature rejina LEARNER FEEDBACK: : Sugar and whipped egg whites are used to make it. It's really light and crisp on the outside. as if it were a lovely, fluffy marshmallow Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: VANILLA BEAN ICECREAM No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Sauces, garnishes and decoration Sauces Chocolate-based sauces SITHPAT006 Produce desserts Method of cookery Preparation process Dietary requirements Adding fats and liquids to dry ingredients Baking Prepared consistent in quality, size, shape and appearance Fat free Low carbohydrate Satisfactory Yes No Signature Rejina 25 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: VANILLA BEAN ICECREAM No. of customers: 6 Dessert Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts • Sauces, garnishes and decoration Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Satisfactory Signature Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan LEARNER FEEDBACK: The formula had to be followed to the letter, and the grains contained inside a vanilla pod could be tasted and seen throughout the finished product. This is where the flavour of the ice cream comes from. SITHPAT006 Produce desserts 26 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: MANGO SORBET No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts • Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature rejina LEARNER FEEDBACK: With the addition of Coconut Water, this is a simple recipe. Mango Sorbet resembled tart plain yoghurt more than a tropical fruit sorbet SITHPAT006 Produce desserts 27 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: CHOCOLATE MOUSSE No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts • Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature rejina LEARNER FEEDBACK: : Melt in the mouth, little bit topping with berries and whipped cream • SITHPAT006 Produce desserts 28 Learner name: Rejina Achhami Date: 25/01/2022 Recipe name: APPLE FRITTERS No. of customers: 6 Dessert Bavarois Crème brûlée Crème caramel Crêpes Custards and creams Flans Fritters Ice cream Meringues Mousse Parfait Pies Prepared fruit Puddings Sabayon Sorbet Soufflé Tarts Sauces, garnishes and decoration Sauces Chocolate-based sauces Custards and crèmes Flavoured butters and creams Fruit purées or sauces and coulis Fruit syrups Sabayon and zabaglione Sugar syrups Garnishes and decorations Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate Sprinkled icing sugar Whole or crushed nuts Method of cookery Preparation process Adding fats and liquids to dry ingredients Baking Chilling Flambé Freezing Poaching Reducing Selecting and preparing moulds Steaming Stewing Stirring and aerating Using required amount of batter Weighing Measuring Sifting Whisking Folding Piping Spreading Prepared consistent in quality, size, shape and appearance Prepared within commercial time constraints and deadlines Reflected required quantities to be produced Followed procedures for portion control and food safety practices when handling and storing different food types Responded to special customer requests and dietary requirements. Plated and presented attractively and for practicality of service and consumption. Adjusted presentation where required. Dietary requirements Fat free Low carbohydrate Low fat Low gluten Gluten free Low kilojoule Low sugar Sugar free Diabetes Vegan Satisfactory Yes No Signature rejina LEARNER FEEDBACK: : this is absolutely delicious, soft apples inside and crunchy coating topped. SITHPAT006 Produce desserts 29 SITHPAT006 Produce desserts 30