Table of Contents
Task F-26 Prepares plated desserts
Task Descriptor
Plated desserts include the main component and accompaniments such as sauces, garnishes and creams. Bakers need to present their plated desserts creatively and efficiently.
F-26.01 - Plans plate design
F-26.01 - Plans plate design
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-26.01.01P |
select main component to be plated |
main component to be plated is selected |
| F-26.01.02P |
select style of dishware |
style of dishware is selected according to desired effect for presentation |
| F-26.01.03P |
assess and select complementary flavours and colours of garnishes and sauces |
complementary flavours and colours of garnishes and sauces are assessed and selected through taste testing and visual appeal |
| F-26.01.04P |
determine considerations when creating plate design |
considerations are determined when creating plate design |
Range of Variables
- main component includes: cakes (whole or slices), mousses, tarts, flans, fruits
- dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
- considerations include: environmental conditions in the setting where dessert will be served, transport of plated items, seasonality, budget, dietary requirements, limitations of workplace, texture, visual appeal
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-26.01.01L |
demonstrate knowledge of plated desserts, their properties, characteristics and applications |
identify types of plated desserts and describe their properties, characteristics and applications |
| F-26.01.02L |
demonstrate knowledge of procedures used to plan plate design |
identify style of dishware used for plated desserts |
| describe procedures used to plan plate design |
| describe considerations for planning plate design |
| describe complementing textures and flavours |
| explain differences in method and complexity of plating of large volume versus à la carte plating |
| describe effects of temperature on plated desserts |
Range of Variables
- dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
- considerations include: environmental conditions in the setting where dessert will be served, transport of plated items, seasonality, budget, dietary requirements, limitations of workplace, texture, visual appeal
F-26.02 - Assembles components
F-26.02 - Assembles components
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-26.02.01P |
follow plate design plan |
plate design plan is followed for consistency of finished product |
| F-26.02.02P |
apply sauces and garnishes |
sauces and garnishes are applied according to plate design |
| F-26.02.03P |
coordinate temperature of products and time between plating and service |
temperature of products and time between plating and service are coordinated to confirm integrity of product |
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-26.02.01L |
demonstrate knowledge of plated desserts, their properties, characteristics and applications |
identify types of plated desserts and describe their properties, characteristics and applications |
| F-26.02.02L |
demonstrate knowledge of procedures used to assemble plated desserts |
identify style of dishware used for plated desserts |
| describe procedures used to assemble plated desserts |
| describe considerations for assembling plated desserts |
| explain differences in methods of assembling plated desserts in large volume and à la carte plating |
| describe effects of temperature on plated desserts |
| explain importance of sequencing components on plate |
| identify cutting techniques |
Range of Variables
- dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
- considerations include: environmental conditions in the setting where dessert will be served, transport of plated items, dietary requirements, limitations of workplace, visual appeal, consistency
- cutting techniques include: using knives (heating knife before every cut, slicing even pieces without smearing layers, cleaning knife after every cut), using cutter shapes (heating cutter shape before every cut, placing cutter to minimize waste, cleaning cutter after every cut)
Task F-27 Prepares ice creams and ices
Task Descriptor
Bakers need to understand the standardized methods for preparing custard bases and syrups to produce ice creams and ices. These preparation methods consider food safety and quality of the finished product.
F-27.01 - Prepares bases for ice creams and ices
F-27.01 - Prepares bases for ice creams and ices
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-27.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| F-27.01.02P |
cook custard base and add flavour |
custard base is cooked and flavour is added according to formulation and desired results |
| F-27.01.03P |
boil sugar syrup |
sugar syrup is boiled to dissolve to desired concentration according to formulation |
| F-27.01.04P |
process fruit |
fruit is processed using methods to create desired texture and flavour of final product |
| F-27.01.05P |
cool and set base |
base is cooled and set to ideal temperature to achieve palatable crystal size, infuse flavour and avoid bacterial contamination |
Range of Variables
- tools and equipment include: Baumé sugar density meter, refractometer, pots, pans, heat source, strainers, spatulas, food processors, juicers
- methods include: mashing, puréeing, straining, cooking, juicing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-27.01.01L |
demonstrate knowledge of ice creams and ices, their properties, characteristics and applications |
identify types of ice creams and ices and describe their properties, characteristics and applications |
| identify ingredients used in ice creams and ices and describe their properties and functions |
| identify types of custards and flavoursused in ice creams and ices |
| describe importance of ratio of sugar to moisture/water content when making ices |
| F-27.01.02L |
demonstrate knowledge of procedures used to prepare bases for ice creams and ices |
identify tools and equipment used to prepare bases for ice creams and ices and describe their procedures for use |
| describe procedures used to prepare bases for ice creams and ices |
| describe methods to process fruit |
| describe procedures used to measure concentration of boiled sugar syrup |
| explain importance of cooling and setting bases for ice creams and ices |
| identify effect of stabilizers in ice creams and ices |
Range of Variables
- ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
- ices include: sorbets, granités, sherbets, shaved ice
- tools and equipment include: Baumé sugar density meter, refractometer, pots, pans, heat source, strainers, spatulas, food processors, juicers
- methods include: mashing, puréeing, straining, cooking, juicing
F-27.02 - Performs make-up of ice creams and ices
F-27.02 - Performs make-up of ice creams and ices
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-27.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| F-27.02.02P |
freeze ice creams and ices in ice cream maker |
ice creams and ices are frozen in ice cream maker according to manufacturers’ specifications |
| F-27.02.03P |
determine doneness |
doneness is determined using methods |
| F-27.02.04P |
incorporate inclusions after product is removed from ice cream maker |
inclusions are incorporated after product is removed from ice cream maker according to desired results and formulation |
| F-27.02.05P |
transfer product to container and freeze quickly |
product is transferred to container and frozen quickly to achieve integrity of crystal size and avoid bacterial contamination |
Range of Variables
- tools and equipment include: ice cream makers, freezers, spatulas
- ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
- ices include: sorbets, granités, sherbets, shaved ice
- methods include: visual cues, checking consistency, checking texture
- inclusions includes: caramel sauce, chocolate, fruit purée, nuts
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-27.02.01L |
demonstrate knowledge of ice creams and ices, their properties, characteristics and applications |
identify types of ice creams and ices and describe their properties, characteristics and applications |
| identify ingredients used in ice creams and ices, and describe their properties and functions |
| identify inclusions used in ice creams and ices, and describe their properties and functions |
| F-27.02.02L |
demonstrate knowledge of procedures used to perform make-up of ice creams and ices |
identify tools and equipment used to perform make-up of ice creams and ices and describe their procedures for use |
| describe procedures used to perform make-up of ice creams and ices |
| describe methods to determine doneness |
| describe overrun of ice cream and ices |
| describe temper time, holding and long-term storage temperature |
Range of Variables
- ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
- ices include: sorbets, granités, sherbets, shaved ice
- inclusions includes: caramel sauce, chocolate, fruit purée, nuts
- tools and equipment include: ice cream makers, freezers, spatulas
- methods include: visual cues, checking consistency, checking texture
Task F-28 Prepares frozen desserts
Task Descriptor
Bakers need knowledge of frozen dessert preparation as many bakeries, pastry shops, restaurants and hotels produce these products on a regular basis.
F-28.01 - Performs make-up of frozen dessert components
F-28.01 - Performs make-up of frozen dessert components
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-28.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| F-28.01.02P |
prepare components of frozen desserts |
components of frozen desserts are prepared using methods according to desired results and formulations |
| F-28.01.03P |
transfer components of frozen desserts into mould prior to freezing |
components of frozen desserts are transferred into mould prior to freezing to achieve desired shape |
Range of Variables
- components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry, meringue
- methods include: cooking, whipping, layering, blooming, creaming, cutting, baking
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-28.01.01L |
demonstrate knowledge of frozen desserts, their properties, characteristics and applications |
identify types of frozen desserts and describe their properties, characteristics and applications |
| identify components of frozen desserts and describe their properties and functions |
| F-28.01.02L |
demonstrate knowledge of procedures used to perform make-up of frozen desserts |
identify tools and equipment used to perform make-up of frozen desserts, and describe their procedures for use |
| describe procedures used to perform make-up of frozen desserts |
Range of Variables
- frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés, cassata
- components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry, meringue
F-28.02 - Assembles frozen dessert components
F-28.02 - Assembles frozen dessert components
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-28.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| F-28.02.02P |
unmould frozen desserts |
frozen desserts are unmoulded using methods |
| F-28.02.03P |
combine components of frozen desserts |
components of frozen desserts are combined using methods according to desired results and formulation |
| F-28.02.04P |
finish frozen desserts |
frozen desserts are finished using techniques according to desired results and formulation |
Range of Variables
- tools and equipment include: torches, moulds, bains-marie, spatulas, piping bags
- frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés, cassata
- methods (to unmould frozen desserts) include: dipping in warm water, allowing to sit out of freezer, torching
- components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry, meringue
- methods (to combine components of frozen desserts) include: layered, piping, swirling, spreading, filling
- techniques include: torching, garnishing, dipping, spraying, glazing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-28.02.01L |
demonstrate knowledge of frozen desserts, their components, properties, characteristics and applications |
identify types of frozen desserts and describe their components, properties, characteristics and applications |
| F-28.02.02L |
demonstrate knowledge of procedures used to assemble components for frozen desserts |
identify tools and equipment used to assemble components for frozen desserts and describe their procedures for use |
| describe procedures used to assemble components for frozen desserts |
| describe methods to unmould frozen desserts |
| identify techniques used to finish frozen desserts |
Range of Variables
- frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés, cassata
- components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry, meringue
- tools and equipment include: torches, moulds, bains-marie, spatulas, piping bags
- methods (to unmould frozen desserts) include: dipping in warm water, allowing to sit out of freezer, torching
- techniques include: torching, garnishing, dipping, spraying, glazing
F-28.03 - Holds frozen desserts
F-28.03 - Holds frozen desserts
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| F-28.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| F-28.03.02P |
wrap frozen desserts and place in container |
frozen desserts are wrapped and placed in container with tight fitting lid to avoid flavour/odour transfer, loss of moisture and freezer burn |
| F-28.03.03P |
keep frozen desserts in freezer |
frozen desserts are kept in freezer designated for deep freezing |
| F-28.03.04P |
bring frozen desserts up to service temperature |
frozen desserts are brought up to service temperature according to desired results |
| F-28.03.05P |
perform portioning and serving techniques |
portioning and serving techniques are performed that maintain integrity of product |
Range of Variables
- tools and equipment include: freezers, refrigerators, frozen dishware, bains-marie, knives, packaging and containers
- frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés, cassata
- portioning and serving techniques include: slicing, scooping, scraping, covering, tempering, plating
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| F-28.03.01L |
demonstrate knowledge of frozen desserts, their properties, characteristics and applications |
identify types of frozen desserts and describe their properties, characteristics and applications |
| F-28.03.02L |
demonstrate knowledge of procedures used to hold frozen desserts |
identify tools and equipment used to hold frozen desserts and describe their procedures for use |
| describe procedures used to hold frozen desserts |
| describe effects of freezing on product characteristics |
| describe holding and serving temperatures |
| describe portioning and serving techniques that maintain integrity of product |
Range of Variables
- frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés, cassata
- tools and equipment include: freezers, refrigerators, frozen dishware, bains-marie, knives, packaging and containers
- product characteristics include: texture, flavour, appearance
- portioning and serving techniques include: slicing, scooping, scraping, covering, tempering, plating