First published 2020
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•
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