Gelatin Element 2: Prepare and store sweet sauces Flavourings and essences Select required commodities according to recipe and production requirements Chocolate. Prepare and produce a range of sweet sauces to Hot desserts may include: enterprise requirements and standards Soufflés Store sweet sauces for use in a service period or puddings for use at another occasion Pies Element 3: Prepare accompaniments, garnishes and decorations Custards Plan accompaniments, garnishes and Rice decorations for desserts Crepes Prepare accompaniments, garnishes and Omelets decorations for desserts Fritters Element 4: Store hot, cold and frozen desserts Fruits. Store desserts at appropriate temperature and conditions to maintain quality, freshness and Cold desserts may include: customer appeal Tarts Pack down desserts to ensure appearance and textures are maintained Soufflés Bavarois Mousses Fruits Charlottes caramel.
Element 2: Prepare and store sweet sauces Select required commodities according to recipe and production requirements Prepare and produce a range of sweet sauces to enterprise requirements and standards Store sweet sauces for use in a service period or for use at another occasion Element 3: Prepare accompaniments, garnishes and decorations Plan accompaniments, garnishes and decorations for desserts Prepare accompaniments, garnishes and decorations for desserts Element 4: Store hot, cold and frozen desserts Store desserts at appropriate temperature and conditions to maintain quality, freshness and customer appeal Pack down desserts to ensure appearance and textures are maintained Gelatin Flavourings and essences Chocolate. Hot desserts may include: Soufflés puddings Pies Custards Rice Crepes Omelets Fritters Fruits. Cold desserts may include: Tarts Soufflés Bavarois Mousses Fruits Charlottes caramel.
TG_Prepare_hot_cold_&_frozen_desert_dishes_FN_090114.docx