Hot dessert: Crpes Sauce or frozen accompaniment: Sabayon Garnish: Wafer or tuille Special requirements : Lactose-free You must describe how you followed the recipes and used the appropriate cookery methods and processes to achieve the desired: Appearance Colour Consistency Moisture content Shape Size Structure Taste Texture. Prepare each Crpes so that it is consistent in quality, size, shape and appearance. Each dessert must be prepared within the designated cooking and preparation times designated in the recipe. commercial time constraints. Ensure that you follow procedures for portion control and food safety practices when handling and storing desserts. Crpes must be presented to the assessor before storing according to the requirements of the dish