HOSP-CAII-5.2

Apply the proper principles of baking to recipes (Use recipes converted to the metric system of measure) including the following items, not limited to:<ul><li>custards, crème brule, crème anglaise, ice creams, mousse (custard and gelatin); pate a choux (cream puffs and éclairs);</li><li>fruit coulis and sauces (caramel, chocolate);</li><li>cream, gelatin based and fruit pies with lattice and crumb toppings; fruit cobblers; fruit tarts;</li><li>brownies, cookies (7 types or classifications);</li><li>cream cheesecakes;</li><li>cakes and icings;</li><li>yeast breads and rolls; and</li><li>gelatin (powder and sheet) products), such as Bavarians</li></ul>