PAGE 17 ANSWERS (IN SEQUENCE) 1) Macarons 2) Meringue 3)

PAGE 17 ANSWERS (IN SEQUENCE)
1) Macarons
2) Meringue
3) Marzipan
4) Soufflé
5) A1 Sugar
6) Parfait
7) Castor Sugar
8) Anglaise
9) Fondant
10) Custard
11) Crème brûlée
12) Fritters
13) Crepes
14) Mousse
15) Pies
PAGE 18 ANSWERS (IN SEQUENCE)
1) Saboyan
2) Ice Cream
3) Flan/Tart
4) Bombes
5) Bavarois
6) Sorbet
7) Fold
8) Adding fats and liquids to dry ingredients
9) Flambe
10) Reduce
11) Chemise
12) Prepared Fruit

13) Whisking
14) Folding
15) Spreading
16) Piping
PAGE 19 ANSWERS (IN SEQUENCE)
1) Five ingredients for thickening sweet sauces:
 Roux
 Starch
 Arrowroot
 Agar- Agar
 Gelatin
2) Six base ingredients to produce desserts:
 All-purpose flour
 Sugar
 Butter
 Baking powder
 Baking soda
 Eggs
PAGE 20 ANSWERS (IN SEQUENCE)
1) Wheat, Semolina, Graham Flour, Couscous, Brewer’s yeast, Malt Vinegar
2) Coconut, Peas, Brown Rice.
3) Rice Flour, Almont Flour, Quinoa flour
PAGE 21, 22 ANSWERS (IN SEQUENCE)
1) Maple Syrup and Honey
2)
Name Ingredients to
avoid
Substitute
Ingredients
Dessert Option
Gluten
Intolerance
Bran (Oat, wheat),
Malted Milk,
Malt flavourings,
Semolina
Brown Rice,
Coconut, Eggs,
Fresh fruits,
Lentils, peas
Chocolate pots,
Rice pudding,
Poached pears,
Lemon almond
macaroons, Fruit
and coconut rings,
Sorbet, Meringues,
Nut Allergy Peanuts, tree nuts,
Nutella, Praline,
Oatmeal, Crisp
Rice Cereal,
Ice creams,
Coconut milk

Walnuts, Peanut
butter, Marzipan,
Satay sauce
Coconut, nutmeg,
beans, water
chestnuts,
Chocolate chips
fudge, Quinoa
Banana Bread,
Caramel brownies,
chocolate cookies,
Pumpkin Crème
Brûlée.
Sugar Free Sugar, Honey, Maple
Syrup, Cinnamon,
Raisins, Coconut
sugar, cranberries,
pureed banana
Coconut cream
cupcakes, Lemon
cake, Oatmeal and
banana cookies
Low
Carbohydrate
Sugar, Wheat,
Barley, breads,
arrowroot, honey,
dates, fruit juice
concentrates
Eggs, Nuts and
seeds, yogurt,
vegetables such as
carrots, fruits such
as oranges and
apples, dark
chocolate with
maximum cocoa
Frozen yogurt
popsicles, Chia
pudding, Coconut
cream with berries
and fruits,
Flourless
chocolate cookies,
cinnamon apples
with vanilla sauce
Vegan Eggs, Milk,
Gelatin, Shellac,
Butter, Honey,
Royal jelly,
Cheese
Coconut milk,
cocoa powder,
Peanut butter,
nuts, dates, tofu
Black Bean
Brownies,
Chocolate
Avocado Mousse,
Berry popsicles,
Banana base
smoothies
Diabetic Butter, Condensed
Milk, Dried Fruits,
Honey, Fruit
flavoured yogurts,
natural sugary
fruits
Wholemeal flour,
Rapeseed Oil,
Porridge Oats,
Vegetables,
Sunflower Oil,
Coconut Oil,
Stevia
Protein
cheesecake, Greek
Yogurt Ice Cream,
Pumpkin and
Raspberry Bars
Fat free Butter, Sugar,
Naturally sweet
fruits, Vegetable
Oils
Frozen Yogurt,
Citrus Fruits,
Lite Carrot Cake,
Berry Custard Pie,
cooked-fruit
compote
Low Gluten Wheat, Barn Coconut, Milk,
Citrus fruit zests
Lemon Polenta
Cake, Almond
Cinnamon Butter
Cookies
Low Sugar Butter, Condensed
Milk, Dried Fruits,
Honey
Stevia Sugar-Free Apple
Tart, Dark
chocolate ice
creams, peanut
butter cookies
Low Kilojoule Sirloin or rump
steak, Spareribs
Duck, Salami,
Beans, sprouts,
eggs, humus,
Baked Banana
Boat, Carrot,
Zucchini & Date

Full fat cheeses Cake;
Rhubarb & Pear
Crumble,
Rockmelon &
Kiwifruit Ice
Blocks.
PAGE 23 ANSWERS (IN SEQUENCE)
Diet Adjustment/ Technique Considerations
Gluten Free Alternative starches and flours such as
almond flour, coconut flour and likewise,
hydrocolloids, and fibre sources can be used
to mimic the functional and sensory effects
of gluten in gluten-free products.
Egg Allergy/ Lacto Vegetarian Powdered egg replacers can be used in most
baking recipes, which are mostly made from
tapioca or potato starch and a raising agent
such as baking powder. Banana mash can
also be used.
Lactose Free Reducing the amount of lactose in your diet,
lactase enzyme drops, tablets or other
products may be used in the preparations.
Nut Allergies Should avoid any kind of nut, even
artificial, and be considerate of the dishes
that may be cooked in peanut oil.
Low Sugar Should avoid the natural as well as the
artificial sugars as found in various sugars
and the fruits as well. Should replace the
sugar with natural ingredients such as
cinnamon.
Low fat Should avoid ingredients rich in
carbohydrates and starch and use low
calorie ingredients.
PAGE 24 ANSWERS (IN SEQUENCE)
1) Food allergy leads to an immune system reaction that affects numerous organs in the
body and takes place when the body identifies an invader or allergen, Food
Intolerance refers to the response that takes place in the digestive system, when the
body is unable to properly breakdown the food.
2) The consequences of ignoring the customer’s dietary requirements can be in the form
of allergic reactions, anaphylaxis, food sensitivity or intolerance reactions that can be
minor as well as fatal and life threatening. In addition, the legal consequences in the
form of civil or criminal action can also be faced on the ignorance of the dietary
requirements of the customers.

PAGE 25 ANSWERS (IN SEQUENCE)
1) The seven symptoms of allergies are listed as follows.
 Body redness, Hives
 Itching or tingling in mouth
 Abdominal pain, diarrhoea, nausea or vomiting
 Dizziness or fainting
 Trouble breathing
 Swelling of face, lips, tongue, throat
2) FIFO method of stock rotation explained.
An effective food rotation system is vital for storing food to preventing foodborne
illness and controlling commercial kitchen costs. In the FIFO method, rotation of
foods takes place in a way so that the first products displayed in the racks (IN) are the
first products sold to the customers (OUT) to minimize spoilage and waste, and
facilitating the quality and freshness.
PAGE 26 ANSWERS (IN SEQUENCE)
1) Production date, Sell by date, Warning and advisory statements, Instructions for
storage.
2) The items with the soonest use-by dates are placed at front and the ones with the
furthest dates are placed at the back, to ensure that food with the nearest use-by dates
are used/ sold first and vice versa.
3)
Dessert Cooking method
Pineapple fritter Deep frying
Crème Brulee Baking
Fruit pudding Steaming
PAGE 27 ANSWERS (IN SEQUENCE)
Menu Cookery Method
Peach Melba Shallow Frying
Rhubarb Crumble Baking
Bananas grilled with honey Grilling
Cider Braised Apples Braising
Crepes Suzette Stewing
Pear in red wine Poaching
Profiteroles Roasting

Apple Fritters Deep Frying
Caramelised Chestnuts Boiling
Chinese Yeast Buns Steaming
Desserts Dessert Moulds
Flans Flan Rings
Pate Terrine
Bavarois Moulds
Muffins Muffin Tray
Mousse Charlotte
Crème Brulee Ramekins
PAGE 28 ANSWERS (IN SEQUENCE)
1) The temperature is the main difference between chilling and freezing. Chilling
denotes the exposing of the food products to low temperature while freezing refers to
exposing food products to temperature below their freezing point, leading to the
formation of the Ice crystals, as absent in chilling.
2)
3) The sifting of flour ensures that there are no lumps remaining and makes the flour
lighter, thereby facilitating easy mixing of the flour with other ingredients.
PAGE 29 ANSWERS (IN SEQUENCE)
Bread and butter
pudding with
Crème Anglaise
Golden Brown
coloured, Crusty top,
has no particular
shape as it is an oven
dish.
Toasted and crunchy
on top, soft, moist
and wobbly beneath.
Therefore has a
considerable
moisture underneath
the bread layers.
Crème Caramel Soft caramel top,
shades of brown
Creamy consistency,
smooth texture
Pistachio nut and
caramel ice cream
Smooth ice cream
consistency, with
bits of pistachio,
light
brown/yellow/green
Rich decadent and
full of moisture
Ingredients Weighing and measuring technique
250 g flour Heaped, Measuring cups
1 tbsp Jam Levelled, Measuring spoons
250 ml water Levelled, liquid measuring cups
6 strawberries Counting

shades
Macaroons Ambiguously
shaped, less elegant
in looks, single
dome shaped
cookies and possess
moderate shade of
golden brown.
Fairly dense in
texture, Cracked
crumbly top. Almost
no moisture
Chocolate Mousse Soft, Creamy, no
bake brown coloured
dessert,
Should be
decadently rich and
wonderfully creamy,
should melt on
tongue.
Light and airy in
texture, yet light and
fluffy, fairly moist
PAGE 30 ANSWERS (IN SEQUENCE)
Match the following
Answer one- Profiteroles
Answer two- Éclairs
Answer three – Gateau St. Honore
Use of sugar in garnishing or decoration
Sugar can be used in different ways of garnishing such as in the form of caramelized sugar by
depending on the darkness desired to make the spun sugar decorative. These can be in the
form of shapes, sticks, or caramel cups. The sugar can be further used to make the pulled
sugar by cooking the sugar syrup on the desired temperatures, then cooling, colouring,
folding, and stretching it into various shapes such as ribbons or bows.