Please do help me the following questions related to commercial cookery.

Commercial Cookery

SITHPAT006 Produce Desserts

Question1

Create a glossary that defines culinary terms and trade names for:

A)Variety of common desserts:

• bavarois
• crme brulee
• crme caramel
• crpes
• custards and creams
• flans
• fritters
• ice-cream
• meringues
• mousse
• parfait
• pies
• prepared fruit
• puddings
• sabayon
• sorbet
• souffl
• tarts

B)Ingredients commonly used to produce desserts

C)Substitute ingredients used to produce desserts for special dietary recipes:

• gluten free flour
• yeast-free flour
• non-sugar sweeteners

Question2

List how within your practical training kitchen, 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.