Properly iv determine standard weight scaling and

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properly iv. Determine standard weight, scaling and measurement technique Attitude: i. Meticulous in selecting dessert production ingredients ii. Apply hygiene and cleanliness of work area Safety: i. Adhere to safety and HACCP requirement 8 Demonstration, Observation & Hand-on Practices iii. Mise-en-place properly done iv. Standard weight, scaling and measurement technique performed 5. Carry out dessert production i. Introduction dessert production dishes preparation and cooking ii. Understanding portioning iii. Taste and flavour iv. Presentation and garnish technique 8 Lecture, Video Presentation & Observation i. Types of dessert preparation and cooking applied ii. Portioning sustained iii. Taste and flavour applied iv. Presentation and garnish technique performed
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