Question 1

Category	Menu example	Garnish	Accompaniment	Recipe attached
Tart	Cycle	Sprinkle cake crumbs	Cream	Sieve flour, rub butter, add ice, use rolling in, knead the dough, prick all over the trat, put it on the baking tray, bake it transfer it to cool down.
Crème brûlée	Prix	Toasted almonds	Truffles	Add cream with vanilla to pan and start scraping at low flame, bring it to boil, and let it set and it is ready.
Ice cream	dessert	Toasted sesame seeds	shortcake	Take custard put it into the boiling milk stir well it put into the ice cream cone not put it in the fridge and let it freeze.
Fritters	Du jour menu	Fruit pieces	Cream	Deep fry the banana pieces and after applying the batter. Let it cool and serve hot.
Sabayon	Prix fixe menu	Almonds	Shortcake	Add water to the and pan bring to boil. Add egg, water, and store in ba owl put above boiling water, cook it while mixing once it get dissolved let it cool down and serve hot
Pudding	Dessert	Sesame seeds	Almond paste	Mix chocolate with milk in a bowl, add items such as vanilla essence, etc, transfer it to a greasedaluminum tray and, and put it in the oven. Serve hot.
Soufflé	Table dhote	Freeze crumbs.	Caramelized bananas	Puree strawberries, mix gegetsine with water, separate the eggs, mix the pulp, on get thicker, beat the egg add to it, take the vessel out of the ice serve it as it is.
Fruit pie	Dessert	Chocolate shaving	Truffles	Boil the fruits add favorite garnishes to them and serve as it is.
Bavarois	La carte	Toasted nut	Shortcake	Boil milk, boil water, add choclate and butter, whip the cream, take small bowlsnvert the item in it with proper garnishing,
Crêpes	Dessert	Freeze crumbs	Cinnamon custard	Whisk flour and egg together while adding milk and water, heat oil add item, tilt pan circular motion, cook it for 2 min serve hot.
Mousse	Cycle menu	Nuts	Almonds paste	Beat egg yolks in a bowl, heat whipping cream, and, start adding egg while stirring, cook for a few minutes and serve as it is.

 Question 2

The most common machines or the equipment that are being used in the above-presented card are as follows: measuring cups, wooden spoons, rubber spatula, pastry brush, whisk, kitchen scissors, rolling pin, canning jar, pie plates, pie weights, help with fruit prep, dough scraper, pie plates, etcBetty (Crocker.2015).

Question 3

Set-up of ice cream machine	Cleaning and sanitation requirements
It is easy to do start by putting the auger in and then close it with the lid and remove the rod from it after fixing it correctly so that ice cream doesn’t come out of it add the leaver and put the rod again in it now it is good to operate and just be adding the tray for the machine it is ready to use.	The water is around 2 liters mixed with the detergent and pours it into the machine and that just starts the dasher by pressing the start button when 2 mins have completed stop the dasher open it and let all the water come out. Doing the operation multiple times will lead to better cleaning (Pimentel, et al., 2021).

 Question 4

The nutritional aspect that applies to the desserts as it mainly contains the major part of carbs, protein, fiber, and lastly fat, and balancing them is the primary objective in this case. This can be done by using the high-quality product such as for reducing the fat egg white can be used in the place of whole egg and for increasing fiber fruits are a better option, for cabs right flour which is of whole grain must be used and for protein egg whites are good enough (Larson, 2017).

Question 5

Name/Details	Special Request	Ingredients to Avoid	Substitute Ingredients	Dessert Option
Miller, Table 5	Gluten intolerance	Flour with the height	Gluten-free flour	Cake
Green, Table 6	Nut allergy	All sortsof nuts such as peanut	Cherry	Pastry
Rosenthal, Table 6	Sugar-free	Must use unnatural sugar	Jaggery	Pie
Mohammed, Table 2	Low carbohydrate	Chocolate	Only egg white	Muffins
Macbeth, Table 3	Vegan	Avoiding egg	Flour	Waffles
Youngman, Table 4	Diabetic, low fat	Fat	Almond cashews	Pancakes

Question 6

Allergy	Implications
Gluten	Gluten-free
MSG	MSG free
Nuts	Nut free
Eggs	Egg-free
Lactose	Lactose-free
Salicylates	Salicylates free
Histamine	Histamine free
Legal Implications
If the chef has known about the issue or the condition of the customer or client and still does not exclude any of the allergic ingredients and case that leads to an accident with the customer can lead to legal action against the chef.

 Question 7

Production process	Method and economical or cost factors
Jam process	Add a cup of fruit to a large bowl, add sugar, let it set for about 20 min, add powder pectin with cold water, bring to boil to 1 min and lastly add pectin solution to fruit.
Fresh blending process	As juicing extract nutrient well on the other hand blending process doesn’t. it grinds the entire fruit
Stock syrup process	Take sugar, glucose, and water in a small pan let it boil at medium temperature, and stir well till sugar dissolves. Let boil it well. Strain in fine mesh to bowl, and let it cool. Store in a tight container.

 Question 8

Sauce	Production method
Anglaise based	Mix egg white or yolk in a bowl and blend it well. Add hot milk with a little bit of sugar and the flavoring agent add decoration of your choices
Custard based	Putting custard powder in the milk with the fruits

Question 9

Description for sabayon	Production steps
It is a sauce of multiple things such as egg yolks, savory seasonings which are as mustard and pepper, and one more ingredient is wine.	In hot water add all the ingredients together and make a saucy sauce-likesistency.

 Question 10

Sauce	Description
Crème Chantilly	Whipped cream sweet in nature
Crème à l’Anglaise	It is an English cream/ custard sauce
Crème Renversée	Belong to the family of Lesentremets
Crème Française	Heavy thickened cream
Crème Pâtissière	It is a French filling
Crème Bavarois	It is a type of set cream made up of custard
Crème Diplomat	It is crème patissiere mixed with chantilly
Butter Cream	Butter icing or frosting
Mousse or Mousseline	Spongy food

Question 11

Thickener	Description	Application
Gelatine	For fluffiness	Use in cake
Agar-agar	Jelly like substance	In vegan food
Carrageenan	Thickness additive	Drinks or to preserve food
Locust bean gum	Food additive	In cooking
Acacia or Gum Arabica	Gummy substance	Thicken beverages
Sago and Tapioca	Used with flour in baking	In making deserts
Corn flour, arrowroot, and other starches	Use for adding the thickness	In soup etc.
Pectin	Sugar replacer	Use in jam
Hydroxypropyl methylcellulose	Emulsifier	It also used as a food thickener
Roux	Flour and fat	Use in care
Egg yolks	For making the base of the cake	In pastry and cake

Question 12

Garnishes must be edible and not only that but also looks good and each and everything that has been provided is on the plate. The cleanliness does have major points in and keep it as simple as possible too much of anything started to look bad, and it destroys the purpose of decoration.

The desert-related garnishing is required so that it doesn’t look bad and can go with the theme of the item(Mesnier, 2017).

Question 13

Key focus	Considerations	Applications
Colour	Must be attractive	Decoration
Texture	Well textured	For presentation
Flavor	Pleasant flavor	To add multiple tests
Height	Acceptable height	as per the need can be change
Temperature	Appropriate temperature	For the best taste present at the right temperature
Shapes and proportions	Appropriate shape with normal proportion	For decoration.

Question 14

Name of dish:	Brioche Bread and Butter Pudding			Portion nos.:		6
Ref.source:	Futura Group
Total Cost:		$ 15.00		Portion size
Portion Cost:		$
Commodities
Item	Specification	Weight kg/l/Unit		Cost per kg/l/Unit		Actual cost
Brioche loaf	batch	0.500	batch	$8.50	each	4.25
Butter	Kilo gram	0.050	kg	$7.20	kg	0.00036
Caster sugar	Kilo gram	0.120	kg	$2.20	kg	0.000264
Vanilla pod	Piece	0.500	each	$5.50	each	2.25
Eggs	Piece	4.000	each	$0.30	each	1.2
Milk	Litre	0.250	L	$1.60	L	0.4
Cream	Litre	0.250	L	$6.60	kg	1.65
Banana	Piece	2.000	each	$1.30	each	2.60
Chocolate Callets	Kilo gram	0.100	kg	$14.00	kg	1.4
Icing sugar	Kilo gram	0.050	kg	$2.50	kg	0.125
				Total Cost		9.57
				Portion Cost		1.59

Question 15

The proper way of handling the things in case of desserts is as follows:

1 food must not get spoiled under any circumstances and to do so proper handling of food is required to prohibit any kind of contamination.

2 make sure that if someone is ill to keep the food away from him and that person must not go near the item to make sure that it is safe.

3 not just the food but also the ingredient of preparation must be kept correctly.

4 at the time of the service and distribution proper maintenance must be maintained.

The expiry dates and the ingredient used in it must be mentioned correctly so that the food can be consumed accordingly.

References

Betty Crocker. (2015). Betty Crocker New Cake Decorating. Houghton Mifflin Harcourt.

Hampton, M. (2015). Mark Hampton on Decorating. Potter Style.

Larson, J. (2017). Alum Publishes Cookbook for Beginners. The Iowa Homemaker, 25(1), 2.

Pimentel, T. C., de Oliveira, L. I. G., de Souza, R. C., & Magnani, M. (2021). Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends in Food Science & Technology, 107, 381-388.

Mesnier, R. (2017). Dessert university: more than 300 spectacular recipes and essential lessons from White House pastry chef Roland Mesnier. Simon and Schuster.