Professional Documents
Culture Documents
HT-014-2:2011-C07/K(1/9)PM HT-014-2:2011-C07/K(1/9)
1. Identify cakes requirements Kek span Kek span
HT-014-2:2011-C07/K(2/9)PM HT-014-2:2011-C07/K(2/9)
Kek chiffon Kek chiffon
2. Prepare cakes mise en place HT-014-2:2011-C07/K(3/9)PM HT-014-2:2011-C07/K(3/9)
Kek mentega Kek mentega
HT-014-2:2011-C07/K(4/9)PM HT-014-2:2011-C07/K(4/9)
3. Carry out cakes preparation Kek keju Kek keju
HT-014-2:2011-C07/K(5/9)PM HT-014-2:2011-C07/K(5/9)
Kek coklat kukus Kek coklat kukus
4. Carry out cakes product finishing and
decoration HT-014-2:2011-C07/K(6/9)PM HT-014-2:2011-C07/K(6/9)
Kek gulung Kek gulung
HT-014-2:2011-C07/K(7/9)PM HT-014-2:2011-C07/K(7/9)
5. Check cakes quality and quantity Kek buah kukus Kek buah kukus
HT-014-2:2011-C07/K(8/9)PM HT-014-2:2011-C07/K(8/9)
Kek lapis asam manis Kek lapis asam manis
HT-014-2:2011-C07/KA(1/1) HT-014-2:2011-C07/PA(1/1)
4. Carry out cakes product finishing and
decoration