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SIT40413 Certificate IV In Commercial Cookery Production Of Desert

tag 0 Download 10 Pages / 2,318 Words tag 28-09-2020

Questions :-

1. List the Properties of egg.
 
2. List Six thickening/setting agents, used in the production of desserts .
 
3. For each dessert/ingredients listed below write detailed storage instructions.
    a) Strawberry Bavarois
    b) Iced Souffle
    c) Raw fruitcake batter
    d) Mocha gateaux with butter cream.
    e) Dark chocolate
 
4.Traditional Dessert- Rote Grutze
 
                                   Insert Picture Here 

Specialist equipment: 

 

Garnishing techniques:

 

Improvements for presentation: 

Ingredients for desert- 2 portions

 

Ingredients for dessert- 10 portions

 

Method

 

Ingredients for accompanying sauce (Vanilla Sauce)- 2 portions

 

Ingredients for accompanying sauce (Vanilla Sauce)- 10 portions

 

Method

 

Thickening agent

5. Vegan desert: Vegan Brownies

                                   Insert Picture Here 

Specialist equipment: 

 

Garnishing techniques: 

 

Improvements for presentation :-

 

Ingredients for desert- 2 portions

 

Ingredients for dessert- 10 portions

 

Method

 

Ingredients for accompanying sauce-(raw chocolate sauce)-2 portions

 

 

Ingredients for accompanying sauce (raw chocolate sauce)- 10 portions

 

Method

Thickening agent :

   
6. Modern dessert: French Apple Pie
 
                           Insert Picture Here

Specialist equipment: 

 

Garnishing techniques: 

 

Improvements for presentation: 

Ingredients for desert- 2 portions

Ingredients for dessert- 10 portions

Method

Ingredients for accompanying sauce (Cream Cheese frosting)- 2 portions

Ingredients for accompanying sauce (Cream cheese frosting)- 10 portions

Method

Thickening agent:

 7. Gluten Free dessert: Meringue Crust          

                                    Insert Picture Here

Specialist equipment: 

 

Garnishing techniques: 

 

Improvements for presentation: 

Ingredients for desert- 2 portions

Ingredients for dessert- 10 portions

Method

Ingredients for accompanying sauce (Hazelnut sauce)- 2 portions

Ingredients for accompanying sauce (Hazelnut sauce)- 10 portions

Method

Thickening agent:

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