1 Briefly list below the equipment or utensils used to perform the following tasks for preparing dessert items

1) Beating egg whites

2) Sifting flour

3) Straining a dessert sauce

4) Piping cream

5) Spreading butter cream onto a cake

6) Cutting fruit

2 Many dessert recipes are measured in grams and kilograms. However, alternative measurements are commonly used. Using the table below correctly convert the following measurements

3 Kilogram is a measure of? Write the correct answer

Select one:

a.Weight

b.Volume

c.Thickness

d.Height

Decorate, portion and present desserts

Desserts can be the 'Grand Finale' of a good meal or simply be part of afternoon tea. Whatever the occasion it is important the dessert looks and appears appetising. In this regard the cook can let their imagination run free to create the 'WOW' factor in their presentation.

4 Using the examples below outline as many suitable decorations you can think of to enhance the presentation of this dessert:

1) Summer pudding

2) Lemon tart

3) Sticky toffee pudding

5 When portioning desserts, what considerations must you take into account when deciding on how big the serve should be?

6 Give three quality aspects of a good dessert sauce:

7 How would you adjust the consistency of a HOT raspberry dessert sauce, if it was:

1) Too thick

2) Too thin

8 You have seven punnets of strawberries in the cool-room that you intended to use as garnishes. However, they have blemishes and are not suitable for garnishes. How can you use these strawberries so they are not wasted?

9 What is Crme Anglaise?

10 Why it is important for egg yolk based sauces to be heated gently?

11 If the cost of one litre of Sauce Anglaise is $3.50 (food cost) and 50 ml is served per dessert what is the cost of one 50ml portion?

12 Name three ingredients that can be adjusted to suit a 1) vegan and 2)low carbohydrate diet.

13 Name one

1) Low Fat dessert sauce

2) Gluten free dessert sauce

3) One sugar free dessert

14 Using an example from any menu, describe a dessert you serve or have served and outline the accompaniments, garnish and decoration and describe how these items improve the appearance and taste of this dessert.

1) Name of dessert

2) Accompaniment and garnish

3) Contribution to appearance

4) Contribution to taste

15 List below the ideal conditions for storing the following dessert items (include packaging and timeframes):

1) Fruit salad

2) Chocolate mousse

3) Strawberry coulis

4) Crme brulee

5) Ice cream

6) Hot Souffl

16 What is the Two Hour / Four Hour rule for food storage?

17 Explain the difference between cleaning and sanitising

18 Name one piece of kitchen equipment that could be quite dangerous and would need a safety guard

19 When holding hot items is it better to use a dry cloth or a damp cloth? Explain

20 Describe two possible health or legal consequences of a cook who fails to follow special diet instructions:

21 What is a food allergy?

22 What is food intolerance?

23What adjustments may be able to be made to a recipe to make a dessert suitable for a Diabetic?