1. Plan your desserts, accompaniments and garnishes. For this assessment, you will need to plan to produce a total of eight different desserts. Four of the desserts you produce must be cold and four must be hot. You must select the eight desserts from the following list: Bavarois Crme brulee Crme caramel Crpes Fritters Meringues Mousse Panna cotta Parfait Pies Poached or stewed fruit Puddings Souffl Tarts. When producing the desserts, you must also: Follow recipes to produce at least two different frozen components to accompany any of the eight desserts Ensure that at least one of the hot and one of the cold desserts you produce are for two different special diets. Plan to produce and use each of the following sauces to accompany at least one of your eight chosen desserts: Chocolate based sauces Custards and crmes Fruit pures, sauces or coulis Sabayon or foams Plan to produce and use each of the garnishes and decorations below at least once across the production of the eight desserts: Fruits Jellies Tempered chocolate Wafer or tuille Nuts. Use the tables below to plan your desserts to ensure that you produce the appropriate number of dishes in the required way. 1. Cold dessert 2. Sauce or frozen accompaniment 3. Garnish Special requirements