UV31179 Produce hot, cold and frozen desserts

Transcription

1 Produce hot, cold and frozen desserts The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts. You will prepare different types of desserts and develop advanced skills, as well as investigate costs and factors that affect profit when making puddings. You will also learn about flavour combinations, presentation methods and styles. _v6

2 Level 3 Credit value 6 GLH 50 Observation(s) 2 External paper(s) 0

3 Produce hot, cold and frozen desserts Learning outcomes On completion of this unit you will: 1. Produce hot, cold and frozen desserts 2. Finish hot, cold and frozen desserts Evidence requirements 1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE). 2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available. 3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. 4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered. 5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved. 7. External paper There is no external paper requirement for this unit. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis. 3

4 Achieving observations and range Achieving observation outcomes Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit. Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means. Achieving range The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered. Your assessor will document the portfolio reference once a range has been competently achieved. Your assessor will sign off a learning outcome when all criteria have been competently achieved. 4

5 Observations Learning outcome 1 Produce hot, cold and frozen desserts You can: a. Perform operations in line with current professional practices b. Produce hot, cold and frozen desserts to recipe specifications using: traditional, classical and modern skills and techniques culinary science contemporary styles c. Carry out quality checks during production of hot, cold and frozen desserts d. Correct dishes that do not meet quality requirements *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 5

6 Learning outcome 2 Finish hot, cold and frozen desserts You can: a. Finish hot, cold and frozen desserts using: traditional, classical and modern skills and techniques culinary science contemporary styles b. Check the finished product meets dish requirements c. Present dishes to meet styles of service d. Store hot, cold and frozen desserts correctly *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 6

7 Range You must practically demonstrate that you have: Produced a minimum of 8 hot, cold and frozen desserts Soufflés Steamed puddings Baked puddings Egg-based Pastry Milk-based Custard-based Cheesecakes Meringue-based Mousse and mousse-based Fruit-based Cake-based Cream-based Bavarois and bavarois-based Ice cream and ice cream-based Sorbet Flavoured ices Granites It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 7

8 You must practically demonstrate that you have: Used a minimum of 5 fillings and sauces Flavoured cream Espumas and foams Ganache Crème diplomat Crème mousseline Fruit sauce Chocolate sauce Sabayon Glazes Presented dishes for a minimum of 2 types of service Plated Gueridon Trolley Implemented all storage procedures Refrigeration Freezing Packaging Labelling with date Stock rotation It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 8

9 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 9

10 Knowledge Learning outcome 1 Produce hot, cold and frozen desserts You can: e. Identify potential faults for a range of hot, cold and frozen desserts f. Explain techniques for the production of hot, cold and frozen desserts, including: traditional, classical and modern skills and techniques culinary science contemporary styles g. List appropriate flavour combinations h. Explain considerations when balancing ingredients in recipes for hot, cold and frozen desserts i. Explain the effect of preparation and cooking methods on the end product j. Describe how to control time, temperature and environment to achieve desired outcome when producing hot, cold and frozen desserts 10

11 Learning outcome 2 Finish hot, cold and frozen desserts You can: e. Identify relevant fillings and refined sauces for hot, cold and frozen desserts f. Identify ingredients in hot, cold and frozen desserts that may cause allergic reactions g. Calculate food costs for producing hot, cold and frozen desserts h. Explain how food costs and other factors affect profit when producing hot, cold and frozen desserts 11

12 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Produce hot, cold and frozen desserts Current professional practices: Safe and hygienic practices, avoiding crosscontamination, correct personal protective equipment (PPE), using correct equipment, organisational standards, current food safety legislation. Hot desserts: Soufflés, steamed puddings (sticky toffee, treacle), baked puddings (fondants, crumbles), flambé (Crêpe Suzette, apple and Calvados), fruit (Poires Belle Hélène, warm compotes), egg-based (bread and butter pudding, clafoutis), pastry (strudel, pies, apple tart, bakewell tart), milkbased (rice pudding). Cold desserts: Custard-based (crème brûlée, crème caramel), cheesecake, meringue-based (Pavlova, Eton mess, oeufs a la neige), mousse and moussebased, soufflés, pastry-based (fruit, lemon, tortes), fruit-based (summer pudding, cold compotes, Charlottes), cake-based (gateaux, tiramisu), cream-based (panna cotta), bavarois and bavarois-based. Frozen desserts: Ice creams, ice creambased (baked Alaska, ice cream bomb, added fruit, added alcohol), sorbet, flavoured ices, granites. Recipe specifications: Quality of ingredients (organic, locally grown), type of ingredients (fresh, frozen, type of cream, percentage of cocoa solids in chocolate, type and size of eggs, plain or self raising flour), quantity needed for yield, portion control, accompaniments (sauces, coulis, fillings), presentation style. Quality checks: Cooked, set, texture, consistency, flavour, colour, temperature, appearance, aroma, final presentation, yield. Potential faults: Undercooked, overcooked, not set, failed to rise, wrong consistency, not met dish requirements, inconsistent portion control. Correcting dishes: Plate up again, reportion, reuse in alternative dish. Production techniques: Construction of layers, tempering chocolate, cooking with sugar (bubble, piped, pulled, spun, poured), making decorative items, soufflés, use of stabilisers (gelatin, pectin, agar-agar, carob gum), pâté à bombe, meringue (French, Italian, Swiss), espumas and foams (gelatinbased, cold fat, warm fat), presentation for service. Flavour combinations: Current trends (chocolate and chilli, use of tea), chocolate and fruit (Poires Belle Hélène, strawberry, orange, raspberry), fruit and spices (apple and cinnamon, cardamom and mango, barfi), alcohol and fruit (orange and Grand Marnier, apples and Calvados, blackcurrants and cassis, bananas and rum). Balancing ingredients: Flavour, texture, scaling, consistency. Effect of preparation and cooking methods: Colour, texture, flavour, aroma, yield. Control time, temperature and environment: Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience. 12

13 Outcome 2: Finish hot, cold and frozen desserts Finish hot, cold and frozen desserts: Portion control, plating for service, choice of plate, precision, speed and technique, saucing (custard, coulis, compote, creams, foam), accompaniments (ice cream, sorbet, ices). Dish to specification: Texture, aroma, flavour, consistency of sauce, appearance, service temperature, portions, garnishes. Styles of service: Plated, gueridon, trolley. Storage: Cooling rapidly below 5 C in 90 minutes, refrigerated at correct temperature between 0 C and 6 C, airtight containers, vacuum packed, covered, labelled and dated, use-by date, used within organisational guidelines, hazard analysis and critical control points (HACCP), freezing, stock rotation. Relevant fillings and refined sauces: Flavoured cream (lemon, Earl Grey, lavender, fruit), espumas and foams, ganache, crème diplomat, crème mousseline, fruit sauces, chocolate sauce, sabayon, glazes. Allergic reactions: Nuts, dairy, eggs, fruit, gluten. Food costs: Fixed costs, variable costs, contribution to overheads. How food costs and other factors affect profit: Gross profit, net profit, selling price, wholesale rise in cost of ingredients, following recipes, following specifications, exact quantities, avoiding wastage. 13

14 Notes Use this area for notes and diagrams 14