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 dessert 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. Each dessert must be presented to the assessor before storing according to the requirements of the dish. Cold Dessert: Bavarois Sauce or Frozen Accompaniment: Chocolate based sauce Garnish: Tempered chocolate Special Requirements: Gluten-free Cold Dessert: Crme caramel Sauce or Frozen Accompaniment: Fruit pure Garnish: Fruits Special Requirements: Dairy-free Cold Dessert: Mousse Sauce or Frozen Accompaniment: Custard Garnish: Nuts Special Requirements: Vegan Cold Dessert: Panna cotta Sauce or Frozen Accompaniment: Frozen fruit coulis Garnish: Jellies Special Requirements: Low-sugar Hot Dessert: Crpes Sauce or Frozen Accompaniment: Sabayon Garnish: Wafer or tuille Special Requirements: Lactose-free Hot Dessert: Fritters Sauce or Frozen Accompaniment: Frozen custard Garnish: Fruits Special Requirements: Nut-free Hot Dessert: Pies Sauce or Frozen Accompaniment: Chocolate based sauce Garnish: Tempered chocolate Special Requirements: Vegan Hot Dessert: Puddings Sauce or Frozen Accompaniment: Fruit pure Garnish: Nuts Special Requirements: Gluten-free