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Module II
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Ch 2: Prepare hot desserts
Catering and Accommodation Management · Level 6
Desserts
Chapter 2: Prepare hot desserts
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2.1 Types and uses of PPEs
2.2 Cleaning tools, equipment and materials
2.3 Kitchen tools and equipment
2.4 Ingredients for hot desserts
2.5 Freshness and quality points for ingred…
2.6 Preparation methods of hot desserts
2.7 Hygiene practices
2.8 Production of hot desserts
2.9 Presenting hot desserts
2.10 materials
2.11 Cleaning of work surfaces and floors.
2.12 Waste disposal
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Ch 3: Prepare accompanying sauces →
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