(Q4) LESSON 4: STORING DESSERT

• Desserts containing uncooked eggs should be handled with extreme care, as raw egg is a medium in which dangerous bacteria such as salmonella can thrive.
• Egg custards contain protein, which provides good food for bacteria.'
• Any dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required.
• If you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 65°C
• Many desserts have a limited storage life.