Please do help me the following questions in relate to commercial cookery SITHPAT006 Produce Desserts Question5 Provide an overview for how stock date codes and rotation labels are used within your practical training kitchen or in a hospitality industry setting Question6 Write 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 Question8 Write n overview for each of the following garnishes and decorations Where applicable, include a method for creation, examples or garnishes and decorations and serving suggestions Coloured and flavoured sugar Fresh, preserved or crystallised fruits Jellies Shaved chocolate and chocolate decoration Sprinkled icing sugar Whole or crushed nuts Spun sugar Question9 For 5 desserts made within your practical training kitchen, identify the appropriate cooking temperatures and times for them Question10 Explain techniques that can used to plate desserts attractively and with creative flair Question11 How can the quality and freshness of dessert ingredients be assessed Question12 For a dessert created within your practical training kitchen, identify all the mise en place requirements Question13 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 Question14 List the safe operating practices and the functions of 5 pieces of equipment within your practical training kitchen or hospitality industry that are used in the preparation of desserts

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Please do help me the following questions in relate to commercial cookery SITHPAT006 Produce Desserts Question5 Provide an overview for how stock date codes and

Please do help me the following questions in relate to commercial cookery

SITHPAT006 Produce Desserts

Question5

Provide an overview for how stock date codes and rotation labels are used within your practical training kitchen or in a hospitality industry setting

Question6

Write 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

Question8

Write n overview for each of the following garnishes and decorations. Where applicable, include a method for creation, examples or garnishes and decorations and serving suggestions.

Coloured and flavoured sugar
Fresh, preserved or crystallised fruits
Jellies
Shaved chocolate and chocolate decoration
Sprinkled icing sugar
Whole or crushed nuts
Spun sugar.

Question9

For 5 desserts made within your practical training kitchen, identify the appropriate cooking temperatures and times for them.

Question10

Explain techniques that can used to plate desserts attractively and with creative flair.

Question11

How can the quality and freshness of dessert ingredients be assessed?

Question12

For a dessert created within your practical training kitchen, identify all the mise en place requirements.

Question13

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.

Question14

List the safe operating practices and the functions of 5 pieces of equipment within your practical training kitchen or hospitality industry that are used in the preparation of desserts.