SITHPAT016 - Class activities book(student copy).pdf

SITHPAT016 Produce desserts Class Activities Book (Student Copy) Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia. Email: info@hilton.edu.au | Website: www.hilton.edu.au WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy RTO: 40735 |CRICOS: 03796A

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 2 of 14 Class activities book Student copy - SITHPAT016 - Produce Desserts Student questions and activities Chapter 1: Select ingredients. Question 1: What information must a food label contain? A) Reliability-Centred (RCM) B) Predictive C) Reactive D) Manufacturer's details E) All of the above Question 2: True or False. A) Standard recipes help calculate food costs. Question 3: What is the mathematical formulation to determine the percentage ratio of ingredients? Question 4: Match the correct answers as per the conversion table for weights and measures. Cup Measure Weight in gms 1. 1 cup all-purpose flour a. 180 grams 2. 1 cup chocolate chips b. 80 grams 3. 1 cup confectioners' sugar c. 125 grams 4. 1 cup oats d. 227 grams 5. 1 cup sour cream or yogurt e. 120 grams

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 3 of 14 Question 5: Fill in the blanks. fruits wastage the suppliers vegetables eliminate blemishes fresh fruits best before date insects Checking for quality and freshness • ___________ must be of the optimum colour and size for their type. • Fresh ingredients like fresh _________ and ___________ must always be purchased in season. • Purchase fruits that are free of insects, ___________ or any excess dirt. • Avoid buying fruits and vegetables in excess to avoid ___________; rather, buy them when required. • ___________ a dish from the menu if the ingredients are not available. • Purchase specifications should be determined and agreed upon with ___________ for all the fruits and vegetables to maintain the standard and quality of completed dishes. • All packed foods must be bought well within the ___________ for optimum quality. Activity 1: Research and find a recipe for a Choux Pastry. Identify the ingredients and calculate the amount you will need to produce for 12 portions. Write down the step by step method to produce the dessert. Students need to do the research and fill in all the information in the template below. Your trainer will observe you and provide feedback during/after the activity.

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 4 of 14

Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: info@hilton.edu.au | Website: www.hilton.edu.au RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHPAT016 – Class Activities Book (Student Copy) Version 1.0 – Updated on 7 Dec 2022 Page 5 of 14 Chapter 2: Select, prepare and use equipment Question 6: What considerations must be made while selecting the right type and size of equipment? Choose the right option/s. A) Size of the establishment B) Layout of the kitchen C) Personal hygiene of the food handler D) Maintenance of the Equipment E) All of the above Question 7: True or False. A) All commercial machines may or may not come with an operating manual. B) All appliances are fitted with guards. C) If you suspect damage, operate the machine wearing a PPE. D) After you finish using the machine, turn it off and remove the power cord Question 8: Fill in the blanks. handling raw food before breaks money toilet coughing smoking after Hands should be washed: • ___________ handling food • Immediately after ___________, especially raw meat or poultry • After going to the ___________ • After handling ___________ • After ___________ • ___________ blowing the nose, sneezing, or ___________ • After ___________ Question 9: List 4 types of cleaning agents commonly used in the kitchen.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help