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SITHPAT016 - Knowledge

1. make a glossary that defines culinary terms and trade names for:

Variety of common desserts:

o bavarois

o crme brulee

o crme caramel

o crpes

o custards and creams

o flans

o fritters

o ice-cream

o meringues

o mousse

o parfait

o pies

o prepared fruit

o puddings

o sabayon

o sorbet

o souffl

o tarts

Ingredients commonly used to produce desserts

Substitute ingredients used to produce desserts for special dietary recipes:

o gluten free flour

o yeast-free flour

o non-sugar sweeteners

2. List how within your workplace, desserts are created to meet the following dietary requirements when requested:

Fat free

Low carbohydrate

Low fat

Low gluten

Gluten free

Low kilojoule

Low sugar

Sugar free

Type one and two diabetic

Vegan.

6. make an overview for each of the following cookery and preparation methods:

Adding fats and liquids to dry ingredients

Baking

Chilling

Flamb

Freezing

Poaching

Reducing

Selecting and preparing appropriate dessert moulds

Steaming

Stewing

Stirring and aerating to achieve required consistency and texture

Using required amount of batter according to desired characteristics of finished products

Weighing or measuring and sifting dry ingredients

Whisking, folding, piping and spreading

13. For each of the items listed below, write down the optimum storage conditions in order to optimise shelf life and maintain food safety:

Unfrosted/undecorated cakes

Cakes decorated with buttercream, ganache or fondant

Cakes decorated with cream cheese or whipped cream

Cooked fruit pies, crumbles and tarts

Pies and tarts with meringue, custard or cream

Puff pastry desserts

Ice creams and sorbets

Crme brulee and crme caramel

Crpes

Souffl

Mousse and sabayon

Flan.