1.

Ingredients are selected, measured and weighed according

Recipe requiremernts, enterprise practices

Practices and Customer

2. Required oven temperature is selected to bake goods in

Accordance with desired characteristics, standard recipe

Specifications and enterprise practices

3. Sponges and cakes are prepared according to recipe

Specifications, techniques and conditions and desired product

Characteristics

4. Appropriate equipment are used according to required pasty

And bakery products and standard operating procedures

J. Sponges and cakes are cooled according to established

Standards and procedures

O. Fillings are identified according to what specific cake 1t 1s

Appropriate

7. Fillings are prepared and selected in accordance with required

Consistency and appropriate flavors.

O. Sice and layer sponge and cakes are filled and assembled

According to standard recipe specifications, enterprise practice

And customer preference.

9. Coatings and sidings are selected according to the product

Characteristics and required recipe specifications

10. Sponge and cakes are decorated suited to the

Product and occasion and in the accordance with

11. standard recipes and enterprise practices.

Suitable icings and decorations are used according

To standard recipes and/or enterprise standards and

12. customer preferences.

Sponge and cakes are presented on accordance with

Customners’ expectations and established standards and

Procedures

13. Equipment are selected and used in accordance

14. with service requirements

Product freshness, appearances and eating qualities

Are mnaintained in accordance with the established

Standards and procedures.

15. Cakes are marked or cut portion-controlled to

Minimize wastage and in accordance with the enterprise

16. specifications and customer preferences.

Cakes are stored in accordance with establishments

Standards and procedure

17. Storage methods are identified in accordance with a

Product specifications and established standards and

Procedures.