1. ____________________ means cooled desserts must be covered with plastic or placed in lidded containers before

storing in the cool room.

2. Desserts containing uncooked eggs should be handled with extreme care as a raw egg is a medium in which

dangerous bacteria such as _________________________ can thrive.

3-4. If you plan to keep a pre-prepared dessert______ until service, make sure that the temperature of food is over 65°C.

Never leave an egg mixture in a___________________ for any length of time.

5-6. If milk and cream are used in desserts like trifle and custards, they must not be left to stand at room ____________

for any length of time. They should be kept in the ________________ until the last possible moment to prevent the risk

of food poisoning.

7. _________________ food during distribution and service.

8. Many desserts have _____________storage life.

9-10. Handle the food properly to prevent _________________ and ___________________.​