This document outlines tasks for an assessment in Bread & Pastry Production NC II. The tasks include: preparing and baking soft rolls using three dough methods; preparing and baking a vanilla chiffon cake in whole, sponge roll, or petit four form and flavoring it with mocha, pandan or chocolate; and presenting and serving the desserts. The tasks must be completed within four hours.
This document outlines tasks for an assessment in Bread & Pastry Production NC II. The tasks include: preparing and baking soft rolls using three dough methods; preparing and baking a vanilla chiffon cake in whole, sponge roll, or petit four form and flavoring it with mocha, pandan or chocolate; and presenting and serving the desserts. The tasks must be completed within four hours.
This document outlines tasks for an assessment in Bread & Pastry Production NC II. The tasks include: preparing and baking soft rolls using three dough methods; preparing and baking a vanilla chiffon cake in whole, sponge roll, or petit four form and flavoring it with mocha, pandan or chocolate; and presenting and serving the desserts. The tasks must be completed within four hours.
This document outlines tasks for an assessment in Bread & Pastry Production NC II. The tasks include: preparing and baking soft rolls using three dough methods; preparing and baking a vanilla chiffon cake in whole, sponge roll, or petit four form and flavoring it with mocha, pandan or chocolate; and presenting and serving the desserts. The tasks must be completed within four hours.
