Project 1 Work with your assessor to develop a menu or list of dishes that you will cook and serve. You must show that you are able to prepare, portion, cook and plate a range of hot and cold dessert dishes, using commercial ingredients and standard recipes. You must work in an operational commercial kitchen with the common fixtures and required large and small equipment. This can be a real industry workplace or a simulated industry environment such as a training kitchen servicing customers. You will be required to present multiple desserts that are consistent in quality, size, shape and appearance. Your assessor will draw up a contextualised, plain English task list outlining what is required, with a checklist. This will be given to you well ahead of the actual assessment so you can prepare for assessment. The assessor will expect you to: consult recipes and select the ingredients for the various recipes o conduct appropriate mise en place read and comply with work flow requirements measure and weigh ingredients portion and prepare ingredients select, prepare and use the correct equipment for each task use effective hygiene, storage and stock rotation procedures 0 prepare desserts, sauces, accompaniments, and garnishes portion, plate and present desserts so they have eye appeal and are inviting store desserts ready for use/ reuse Selected dishes must be prepared, cooked, portioned, adjusted (if necessary) and served. Follow the recipes and cookery instructions of the enterprise for which you work, select recipes from this manual or use alternative recipes agreed between yourself and your assessor. Recipes should include a range of different dishes, requiring different cookery methods. You should demonstrate that you can cater for special dietary needs of customers and prepare, cook and present both classical and contemporary desserts for multiple customers within commercial time constraints