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Catering and Accommodation Management
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Module V
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Pastries and Yeast Products
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Ch 5: Prepare Yeast Products
Catering and Accommodation Management · Level 6
Pastries and Yeast Products
Chapter 5: Prepare Yeast Products
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1.1 Definition of terms
1.2 Hygiene practices
1.3 HACCP
1.4 Ingredients
1.5 Production of yeast products
1.6 Quality assessment of bakery products
1.7 Presenting yeast products
1.8 Packaging and storage
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