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14
Preparation method Food group Quantity Note
F Baking
F1 Croissants –
–
F2 Bread 400–800 g
F3 Cake 500 g–1000 g
Use glass,
porcelain or
silicon cookware.
Do not use metal
cookware.
F4 Soufflés, ø 19 cm –
–
F5 Muffins, ø 5–6 cm –
F6 Biscuits –
F7 Meringues, ø 4 cm –
G Melting
G1
Butter
Margarine
50–250 g
– /
G2 Chocolate 50–250 g
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