Question 6: Please refer to the below images of some classical and contemporary cakes, pastries and breads commonly found in the hospitality industry. a. Chocolate Swiss rolls b. Danish pastry c. Rosemary baguette Complete the following table:	Satisfactory response
a. Yes b. Yes c. Yes	No No No

Characteristics of the product	a. Chocolate Swiss rolls	b. Danish Pastry	c. Rosemary baguette
Appearance (Appearance - Round in shape, fruity, iced, cream decorations, etc)
Balance (Explain the various components used like cream, fruits, etc to balance flavours)
Colour (Colour - light, dark, beige, white on the outside, brown inside etc.)
Contrast (Mention the various colours used)
Consistency (Light, airy, heavy, dense, etc.)
Moisture content (Dry, moist, wet, etc)
Shape (Rectangular, round, layered, etc.)
Taste (Fruity, chocolatey, sweet, sour, etc.)
Texture (Firm, fluffy, spongy, etc.)