12 - Prepare Desserts

XCOMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE DESSERTS
Module Title : PREPARING DESSERTS
Republic of the Philippines

ACHIEVERS INTERNATIONAL COLLEGE OF CULINARY ARTS AND TECHNOLOGY
Mercado Building, Rizal Avenue Sta. Lucia Pagadian City
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Competency-Based Learning Material for the

module,“PreparingDessert”. This learning material contains activities for you to
complete.
This module was prepared to achieve the required Competency in

“PrepareDessert””. This will be the source of information for you to acquire
knowledge and skills in this particular trade, with minimum supervision or help
from your trainer. With aid of the materials, you will acquire the competency
independently at your own pace.
The unit of competency, “SeafoodsDessert”” contains the knowledge,

skills, and attitudes required in participating workplace communication. It is one
of the BASIC modules in the National Certificate level II (NCII). You are required
to go through a series of learning activities in order to complete each learning
outcome. Information sheets are provided to help you better you understand of
the required activities. Follow these activities and answer self -check. And get
answer sheet from your trainer to reflect your answers. If you have some
questions please don’t hesitate to ask your facilitator for assistance
Recognition of Prior Learning (RPL)
You may have some or most of the knowledge and skills covered in this
learning material because you have:
 Actual experience on the job

 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do same training.
If you feel some of the skills, talk to your trainer about having them
formally recognize. If you have qualification of Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still
relevant to the module, they may become part of the evidence you can present for
RPL. At the end of this learning material is a learner’s diary. Use this diary to
record important dates, job undertaken and other work place events that will
assist you in providing further details to your trainer or assessor. A Record of
Date Developed: Document No.
COOKERY NC II September 2019 Issued by:
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Achievement is also provided for the trainer to accomplish upon completion of the
module.
As you work on these materials, please observe the following guidelines:
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the Competency Based Learning
Material carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this module.
 Most probably your trainer will also be your supervisor or manager.
He/She is there to support you and show you the correct way to do
things. Ask for help.
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
 You will be given plenty of opportunities to ask questions and

practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use self-check questions at the end of each section to test your own
progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in the learning material.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.
 When you have completed this module and feel confident that you
are have had sufficient practice, your trainer will arrange
appointment with the registered assessor to assess you. The results
of your assessment will be recorded in your
CompetencyAchievement Record.

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COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340

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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Dessert
MODULE TITLE : Preparing Dessert
INTRODUCTION
This unit covers the competencies required to measure
workpieces using fixed and adjustable gages.
LEARNING OUTCOMES:
1. Perform mise en place

2. Prepare desserts and sweet sauces
3. Plate/Present desserts
4. Store desserts

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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1 Perform mise en place
CONTENTS:
1. Variety of seafood’s
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
2. Ingredients are identified according to standard recipes, recipe
card or enterprise requirements
3. Ingredients are assembled according to quantity, type, and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Ingredients are selected, measured and weighed according to
recipe requirements
6. Appropriate equipment are selected and used in accordance
with manufacturers’ manual
7. Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean
potable water.
CONDITIONS:
The students/trainees must be provided with the following
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
SUPPLIES AND MATERIALS
1. Seafood
PERSONAL PROTECTIVE EQUIPMENT

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1. Hairnet/cap
2. Working clothes/apron/Lab outfit
3. Safety shoes
4. Hand gloves
TOOLS
1. Cooking pan and spot
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
2. Information sheets and job sheets
ASSESSMENT METHODS:
1. Written test
2. Demonstration
3. Observation/Interview
LEARNING EXPERIENCES
Learning Outcome 1: Perform mise en place
Learning Activities Special Instructions

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LEARNING OUTCOME 2 Prepare desserts and sweet sauces
CONTENTS:
1. Standard or enterprise recipes are used to produce a variety of

hot, cold and frozen desserts, appropriate for a variety of
menus
2. Range of sweetsauces are produced to a desired consistency
and flavor
3. Prepared desserts and sweets are tasted in accordance with the
required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legislated requirements
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
1. Seafood
1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
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2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
ASSESSMENT METHODS:
1. Written test
2. Demonstration

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Learning Outcome 2: Prepare desserts and sweet sauces

1. Read Information Sheet 9.2-1 Read information sheet. After reading the
“Variety of Starch Foods” learner is encourage to answer the self
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 9.2-1
If not, read the information sheets again to
answer all questions correctly.
3. Perform Task /Job Sheet 9.2-1 Trainer will evaluate your performance
“Make a Carbonara” using the criteria checklist.
“Make a Cheese and tomato using the criteria checklist.
Rissotto”
“Make a Hawaiian Wonton” using the criteria checklist.

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INFORMATION SHEET 12.1-1
Prepare desserts and sweet sauces
Learning objectives: After reading this information sheet, you should be able to
know the various classifications of starch foods.
Dessert
Is a course that typically comes at the end of a meal, usually consisting of

sweet food but sometimes of a strongly-flavoured one, such as some cheeses. The
word comes from the French language as dessert and this from Old French
deserver, "to clear the table" and "to serve." Common desserts include cakes,
cookies, fruits, pastries, ice cream, and candies.
The word dessert is most commonly used for this course in U.S., Canada,
Australia, and Ireland, while sweet, pudding or afters would be more typical
terms in the UK and some other Commonwealth countries, including India.
According to Delbert’s, pudding is the proper term, dessert is only to be used if
the course consists of fruit, and sweet is colloquial. This, of course, reflects the
upper-class/upper-middle-class usage. More commonly, the words simply form a
class shibboleth; pudding being the upper-class and upper-middle-class word to
use for sweet food served after the main course.
Desserts are often eaten with a dessert spoon, intermediate in size between a
teaspoon and a tablespoon.
A quick glance in this last chapter may give you impression that you will be
overwhelmed with a great many recipes and techniques within a few pages.
Among the subjects covered are custard sauces, pastry cream puddings, custard,
mousse, bavarians, soufflés, and ice cream and dessert sauces.
Sugar Cooking
Basic Principle

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The principle of sugar cooking is fairly simple. A solution or syrup of sugar
and water is boiled to evaporate part of water.
A syrup cooked to high temperature is harder when it is cooled than a syrup

cooked in lower temperature.
Simple Syrup
Is a solution of equal weight of sugar and water. Combine equal

weights of water and granulated sugar in a saucepan, stir and bring to a boil and
dissolve the sugar. cool the syrup.
Dessert syrup is a flavored simple syrup used to moisten and flavor some
cakes.
Basic Custard and Creams
The three preparations presented in this section are among the most basic
and useful preparations in the bakeshop. All three can be classified as custards
because they consist of a liquid thickened by coagulation of eggs.
Crème anglaise, or vanilla custard sauce, is a stirred custard. It consist of

milk, sugar, and egg yolks (and vanilla) stirred over very slow heat until lightly
thickened,
Pastry Crème contains starch thickeners as well as eggs resulting in a

much thicker and more stable product.
Crème Anglaise
The ff. gives the methods of preparing vanilla custard sauce, or crème anglaise.
Special care is necessary in preparing this sauce because the eggs can curdle
easily if overcooked.
1. Use clean, sanitized equipment and follow strict sanitation procedures. Egg
mixtures are good breeding grounds for bacteria that cause food poisoning.
2. When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting sugar and egg yolks stand together without mixing
creates lumps that cannot beaten out.

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3. Heat the milk to scalding before combining with the egg yolk. This make
final cooking much shorter.
4. Slowly beat the hot milk into the beaten eggs and sugar. This raises the
temperature of the eggs gradually and helps prevent curdling.
5. Set the bowl containing the egg mixture in a pan of simmering water and
stir constantly to prevent curdling.
6. To test for doneness. Two methods are available. Keep in mind that this is
a very light sauce, so you can’t expect a lot of thickening.
7. immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasional to cool it evenly.
8. If the sauce curdles. It is sometimes possible to save it. Immediately stir in
1 to 2 ounces cold milk, transfer the sauce to a blender, and blend at high
speed.
Pastry Crème
Although requires more ingredients and steps, pastry cream is easier to make
than custard because it is likely to curdle. Pastry cream contains a starch
thickening agent that stabilized the eggs.
Strictly observance of all sanitation rules is essential when preparing pastry

cream because of the danger of bacterial contamination. Use clean, sanitized
equipment.
The procedure for preparing pastry cream is given. Note that the basic
steps are similar to those for custard sauce.
Cream pie fillings and puddings are actually pastry cream flavored with various
ingredients.
Cornstarch should be used as the thickening agent when the cream is to be
used as a pie filling so the cut slices hold their shape.
Puddings
It is difficult to give a definition of pudding that includes everything called

by that name. the term is used for such different dishes as chocolate pudding.
Blood sausages, and steak-and-kidney pudding. In this chapter, however, we
consider only the more popular dessert pudding.

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Two kinds of puddings, starch-thickened and baked, are the most
frequently prepared in food service kitchens. These are the types we
discuss here/
Bavarians, Chiffons, Mousses, and Soufflés
All the preparations in this section have one thing in common. They all
have a light, fluffy, or puffed texture created by the addition of whipped cream,
beaten egg white, or both.
Although these particular products may be new to you, you should have
little trouble learning to prepare them if you have already studied the previous
units.
Let’s look all these four items separately to see what they are made of.
Afterward, we examine the procedures for assembling them.
Bavarians
A bavarian, also known as bavarian cream or bavaroise, is made of three basic

elements: crème anglaise, gelatin, and whipped cream.
Chiffons
Chiffons are most popular fillings for chiffon pies, but they may also be served
more simply as puddings and chilled desserts.
The majors difference between chiffons and bavarians is that beaten egg
whites are used in place of or in addition to whipped cream.
Mousses
There are so many varieties of mousse that it is impossible to give a rule for all of
them. In general, we define a mousse as any soft or creamy dessert made light
and fluffy by the addition of whipped cream, beaten egg whites or both. Note that
bavarians and chiffons both fit this description. In fact, they are often served as
mousses, but with the gelatin reduced or left out so the mousse is softer.
Many kinds of base are used for mousses. The base may be nothing more
than melted chocolate or pureed fresh fruit, or it may be more complex, like the
bases for chiffons.
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Some mousses contain both beaten egg whites and whipped cream. When
this is the case, most chefs prefer to fold in the egg whites first, even though they
may lose some volume. The reason is that if the cream added first, there is more
danger that it will be overbeaten and turn and turn to butter during the folding
and mixing procedure.
If egg whites are folded into a both base , they will cook or coagulate and,
and the mousse will be firmer and more stable. Whipped cream should never be
folded into hot mixtures, or it will melt and deflate.
Frozen Desserts
The popularity of ice cream needs no explanation. Whether a plain scoop of

vanilla ice cream in a dish or an elaborate assemblage of fruits, syrups, toppings,
and numerous flavors of ice cream and sherbet, frozen desserts appeal to just
about everyone.
Classifications.
1. Ice cream
Ice cream is a smooth, frozen mixture of milk, cream, sugar, flavorings,
and sometimes, eggs. Philadelphia-style ice cream contains no eggs,
while French style ice creamcontains egg yolks. The eggs add richness
and help make a smoother product because of the emulsifying properties of
the yolks.
Ice milk is like a ice cream, but with a lower butterfat content.
Frozen Yogurt contains yogurt in addition to the normal ingredients
for ice cream or ice milk.
2. Sherbet
Sherbets and ices are made from fruit juices, water and sugar. American
sherbets usually contain milk or cream and, sometimes, egg whites. The
egg whites increase smoothness and volume.
3. Still-frozen dessert.
Ice cream and sherbets are churn-frozen, meaning that they are mixed
constantly while being frozen. If they were not churned, they would freeze
into solid blocks of ice. The churning keeps the ice crystals small and
incorporates air into the ice cream.
Popular Ice Cream Desserts
1. Parfait are made by alternating layers of ice cream and fruit or syrup in a
tall, narrow glass. They are usually named after syrup or topping. For
example: a chocolate parfait comprises three scoops of vanilla or chocolate
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ice cream alternating with layers of chocolate syrup and topped with
whipped cream and shaved chocolate.
2. Sundaes or coupes consist of one or two scoops of ice cream or sherbet in
a dish ort glass and topped with syrup, fruits, toppings and garnishes.
3. Bombes are ice cream molds made by lining a chilled mold with softened
ice cream, freezing it hard, and then filling the center with another flavor of
ice cream or sherbet and freezing it again.
In General
You are not just learning a collection of unrelated recipes; you are
learning to cook and to understand what you are cooking.
SELF-CHECK 12.1-1
Enumerate the methods of preparing vanilla custard sauce, or crème anglaise?

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ANSWER KEY 12.1-1
 Use clean, sanitized equipment and follow strict sanitation procedures. Egg
mixtures are good breeding grounds for bacteria that cause food poisoning.
 When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting sugar and egg yolks stand together without mixing
creates lumps that cannot beaten out.
 Heat the milk to scalding before combining with the egg yolk. This make
final cooking much shorter.
 Slowly beat the hot milk into the beaten eggs and sugar. This raises the
temperature of the eggs gradually and helps prevent curdling.
 Set the bowl containing the egg mixture in a pan of simmering water and
stir constantly to prevent curdling.
 To test for doneness. Two methods are available. Keep in mind that this is
a very light sauce, so you can’t expect a lot of thickening.

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 Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasional to cool it evenly.
 If the sauce curdles. It is sometimes possible to save it. Immediately stir in

1 to 2 ounces cold milk, transfer the sauce to a blender, and blend at high
speed.
LEARNING OUTCOME 3 Plate/Present desserts
CONTENTS:
1. Desserts are presented hygienically, logically and sequentially

within the required timeframe
2. Desserts are decorated creatively
3. Factors in plating dishes are observed in presenting desserts
4. Desserts are portioned according to enterprise standards
5. Desserts are presented in accordance with enterprise
presentation techniques
6. Accompaniments, garnishes and decorations are used to
enhance taste, texture and balance
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator

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1. Seafood
1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
ASSESSMENT METHODS:
1. Written test
2. Demonstration

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Learning Outcome 3: Plate/Present desserts

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LEARNING OUTCOME 4 Store desserts
CONTENTS:
1. Quality trimmings and other leftovers are utilized where and

when appropriate
2. Desserts are stored at the appropriate temperature and under
the correct conditions to maintain quality, freshness and
customer appeal.
3. Suitable packaging are selected and used to preserve taste,
appearance and tasting characteristics
4. Sweet sauces are stored to retain desired quality and
characteristics
5. Dessert is stored in accordance with FIFO operating
procedures and storage of dessert requirements
CONDITIONS:
EQUIPMENT
1. Gas range
2. Burners
3. Grillers
4. Refrigerator
1. Seafood

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1. Hairnet/cap
3. Safety shoes
4. Hand gloves
TOOLS
2. Pans
3. Ladles
METHODOLOGIES:
1. Books / Manuals
ASSESSMENT METHODS:
1. Written test
2. Demonstration

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Learning Outcome 4: Store desserts

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INFORMATION SHEET 12.1-1
Title : Preparing Bavarian Cream
Performance Objective:
At the end of this practice trainee should be able to:
 Make a Bavarian cream with using appropriate ingredients and preparation

techniques.
Supplies/Materials:
 45 g gelatin
 300ml cold water
 12 pcs. Egg yolks
 250g sugar
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 1L milk
 15ml vanilla
 1L heavy cream
Tools/Equipment:
 Lab outfit
 Cooking Tools
 Measuring tools
Steps/Procedure :
1. Soak gelatin in a cold water.
2. Prepare crème anglaise. Whip the egg yolks and
sugar until thick and light. Scald the milk and
slowly stir into the egg yolks mixture,
3. beating constantly. Add vanilla. Cook cover over
4. a hot water bath, stirring constantly, until it just
thicken slightly.
5. When the sauce still hot, add the soften gelatin.
Stir until gelatin is dissolve.
6. Cool in refrigerator or over crushed ice, stirring occasionally to keep the mixture
smooth.
7. while the custard sauce is cooling, whip the cream until it for ms soft, not stiff,
peaks. Do not over whip.
8. When the custard sauce is very thick but not yet set. Fold in the whip cream.
9. Pour into molds or serving dishes.
10. Chill until completely set. If prepared in molds, unmold for service.
Assessment Method:
Demonstration/ Performance Criteria Checklist
Performance Criteria Checklist

Task / Job Sheet /Operation Sheet
Trainee’s Name: __________________________________ Date: ____________________

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Criteria YES NO
1. Does appropriate ingredients are used in accordance with
standard recipes?
2. Does the OHS is followed when handling cooking tools
and equipment?
3. Does the BAVARIAN CREAM is presented according to the
plating standards?
4. Are HACCP is observe during cooking?
TASK SHEET 12.2-2
Title :Preparing Ice Cream

Make a ICE CREAM with using appropriate ingredients and preparation

techniques.
Supplies/Materials:
2 1/2 pounds fresh fruit- peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Tools/Equipment:
 Lab outfit
 Cooking Tools
 Measuring tools
Steps/Procedure :
1. Puree fruit with the sugar and half-and-half in batches in a blender or food
processor.
2. In a gallon ice cream freezer container, mix together the peach mixture, sweetened
condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to
fill the container to the fill line, about 2 cups.

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3. Follow the manufacturer's instructions to freeze the ice
cream.
Assessment Method:

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Criteria YES NO
standard recipes?
and equipment?
3. Does the ice cream is presented according to the plating
standards?

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TASK SHEET 12.2-3
Title : Preparing Chocolate Mousse
 Make a Chocolate Mousse using appropriate ingredients and preparation
techniques.
Supplies/Materials:
 2 pcs. Stiffly beaten Egg whites
 120grams sweet or semi sweet chocolate
 ¼ cup white sugar
 2-3 tablespoon unflavored gelatin
 1 Tbsp Nestle cream
Tools/Equipment:
 Lab outfit
 Cooking Tools
 Measuring tools
Steps/Procedure :
1. In mixing bow, melt the chocolate on a double
boiler.
2. When the chocolate melts, add the cream.
3. Add the stiffly beaten egg whites and sugar.
(whipped cream)
4. Fold the whipped cream.
5. Pipe in glass.
6. Chill to set.
7. Garnish with whipped cream and cherries.
Assessment Method:

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Criteria YES NO
standard recipes?
and equipment?
3. Does the Chocolate Mousse is presented according to the
plating standards?

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XCOMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE DESSERTS

Module Title : PREPARING DESSERTS

Republic of the Philippines

Welcome to the Competency-Based Learning Material for the

This module was prepared to achieve the required Competency in

The unit of competency, “SeafoodsDessert”” contains the knowledge,

Recognition of Prior Learning (RPL)

 Actual experience on the job

If you can demonstrate to your trainer that you are competent in a

As you work on these materials, please observe the following guidelines:

 You will be given plenty of opportunities to ask questions and

Date Developed: Document No.

No. Unit of Competencies Module Title Code

Date Developed: Document No.

1. Perform mise en place

Date Developed: Document No.

LEARNING OUTCOME 1 Perform mise en place

1. Tools, utensils and equipment are cleaned, sanitized and

SUPPLIES AND MATERIALS

PERSONAL PROTECTIVE EQUIPMENT

Date Developed: Document No.

Learning Outcome 1: Perform mise en place

Learning Activities Special Instructions

Date Developed: Document No.

LEARNING OUTCOME 2 Prepare desserts and sweet sauces

1. Standard or enterprise recipes are used to produce a variety of

SUPPLIES AND MATERIALS

PERSONAL PROTECTIVE EQUIPMENT

Date Developed: Document No.

Learning Activities Special Instructions

Date Developed: Document No.

Prepare desserts and sweet sauces

Is a course that typically comes at the end of a meal, usually consisting of

Date Developed: Document No.

A syrup cooked to high temperature is harder when it is cooled than a syrup

Is a solution of equal weight of sugar and water. Combine equal

Basic Custard and Creams

Crème anglaise, or vanilla custard sauce, is a stirred custard. It consist of

Pastry Crème contains starch thickeners as well as eggs resulting in a

Date Developed: Document No.

Strictly observance of all sanitation rules is essential when preparing pastry

It is difficult to give a definition of pudding that includes everything called

Date Developed: Document No.

Bavarians, Chiffons, Mousses, and Soufflés

A bavarian, also known as bavarian cream or bavaroise, is made of three basic

The popularity of ice cream needs no explanation. Whether a plain scoop of

Popular Ice Cream Desserts

Enumerate the methods of preparing vanilla custard sauce, or crème anglaise?

Date Developed: Document No.

Date Developed: Document No.

 If the sauce curdles. It is sometimes possible to save it. Immediately stir in

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 3 Plate/Present desserts

1. Desserts are presented hygienically, logically and sequentially

SUPPLIES AND MATERIALS

Date Developed: Document No.

PERSONAL PROTECTIVE EQUIPMENT

Date Developed: Document No.

Learning Activities Special Instructions

Date Developed: Document No.

LEARNING OUTCOME 4 Store desserts

1. Quality trimmings and other leftovers are utilized where and

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date:

Trainee’s Name: ______________ Date: