StarterPlease list five possible Hazards in the kitchen when preparing pastry products and describe how you could avoid them

Hazards in the kitchen?1,

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How do ingredients meet the dish requirements?

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What are the quality points to look for in flour

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What do we do if eggs are cracked or damaged

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What tools should be used when preparing pastry

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Why is this important?

Please outline the preparation for lining and finishing a sweet pastry product

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Please explain why it is important to use the correct tools and equipment when preparing pastry products

Please list two procedures that should be followed when rolling

pastry

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Please list three possible causes why a pastry product may be the wrong

colour , texture , and finish

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Please list four options to promote healthy eating when making pastry

products