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Sample Solution for SITHPAT016 - Produce desserts

La Bellissima also started to make the same efforts to cater to special dietary requirements. This includes customers who may be type 1 diabetic. Their dietary restrictions are similar with those who have type 2 diabetes. However, type 1 diabetics must watch out more on how quickly their blood sugar levels may rise.

Crème caramel is one of the most popular desserts in La Bellissima restaurant in The Continent Hotel. Some customers are now asking for a sugar free option of said dessert.

Listed below are the ingredients for the hotel’s classic crème caramel recipe:

Caramel

Custard

120 g granulated sugar

60 mL water

3 pcs eggs

500 mL milk

1 pc vanilla bean

50 g caster sugar

1 tsp vanilla essence

La Bellissima’s sugar free crème caramel can be ideal for customers who are type 1 diabetic. The ingredient list for this recipe is as follows:

Caramel

Custard

20 g erythritol

60 mL water

15 g butter

3 pcs eggs

500 mL milk

1 pc vanilla bean

45 g erythritol

1 tsp vanilla essence

Upon reviewing both recipes, you try to interpret the substitutions made in the sugar free option. Sugar was vital for the texture of the caramel. Since it will be replaced with a sweetener, butter was added have a thicker texture.

  1. In your own words, explain the difference between the dietary requirements of type 1 diabetics compared to type 2 diabetics.

Your response must have 50 words or more.

 

  1. 1
  2. 2

Cookery Assignment Sample

Q1:

Answer :

Type 1 diabetics need strict blood sugar management due to little to no insulin production, requiring careful carbohydrate monitoring to prevent spikes.

In contrast, type 2 diabetics may produce some insulin but are often insulin resistant, focusing on healthy eating, weight control, and stable blood sugar without immediate strict monitoring.

B. Identify the two ingredients that were replaced to create the sugar-free option for the classic crème caramel.

Granulated sugar
Caster sugar

C. Complete the table below about adjusting the classic crème caramel recipe above

  1. Identify the ingredient used as a substitute for the taste of the ingredients that were replaced.
  2. Identify the substitute ingredient that was added to adjust the texture of the caramel.
  3. Identify at least two variations of each substitute ingredient that you identified.

 

Substitute Ingredient

Variations of Each Ingredient

Substitute ingredient for taste

 

Erythritol

  • Erythritol blend
  • Monk fruit sweetener

Substitute ingredient for texture

 

Butter

  • Coconut oil
  • Vegan butter

Q1: La Bellissima’s lemon tart has been a popular choice among guests. Because of this, they now consider creating a gluten-free option of the dessert. This is so that customers with coeliac disease can get to taste their popular lemon tart too. The ingredient list for the classic lemon tart is as follows: Crust Curd 150 g all-purpose flour 0.5 g salt 113 g cold butter ¼ cup granulated sugar 2 tbsp cream 120 mL lemon juice 12 g lemon zest 200 g granulated sugar 113 g butter 4 eggs 2 large egg yolks

Answer :

A. Identify the ingredient that you must replace to make the recipe gluten-free.
B. Identify at least two gluten-free substitute ingredients that you can use for the ingredient to be replaced.
C. Identify at least two variations of each substitute ingredient that you identified.

Ingredient to be Replaced

Substitute Ingredients

Variations of Each Ingredient

 

 

 

All-purpose flour

 

Almond flour

Blanched almond flour

Almond meal

 

Gluten-free all-purpose flour blend

Rice flour blend

Tapioca flour blend

 

Q1: Outline all information that must be included in each of the following: A. Date codes: Best-Before Date Use-By Date B. Rotation labels

Answer :

Date Codes

Date Codes

Contents of Date Codes

 

Best-Before Date

 

  • Indicates the date until which the product is expected to retain its best quality.
  • Should include the date in a clear format (DD/MM/YYYY).

 

Use-By Date

 

  • Specifies the last date on which the product is safe to consume.
  • Must also include the date in a clear format (DD/MM/YYYY).

Rotation Labels

Product name

  • Date received or manufactured
  • Best-before or use-by date
  • Quantity of the product
  • Indication for First In, First Out (FIFO) for stock management