Flour substituted for gluten-free flour

Unsalted butter substituted with vegan margarine

Caster sugar substituted for coconut sugar

Garnish made with sweet pastry

Sweet or savoury filling in a short pastry shell

Layered cake filled with cream

An egg custard set in a dariole mould with caramel, which when turned out forms a caramel sauce on the plate – a classic French dessert

Egg custard baked in a Puff Pastry base

Sweetened scrambled eggs with hot caramel sauce

Starting temperature of 45–50ºC and the working temperature of 29–30ºC

Starting temperature of 45–50ºC and the working temperature of 31–32ºC

Starting temperature of 50–55ºC and the working temperature of 28–29ºC

Starting temperature of 40–45ºC and the working temperature of 29–30ºC

Coloured and flavoured sugar

Hot caramel sauce on a baked custard

An egg custard steam baked in a bain-marie, chilled, set in the fridge, torched and caramelised the sugar on top of the baked custard 

The storage date

No label requires when storing food at the correct temperature

The date of the production, name of the product and the expiry date / use by date

The product name

Food allergy is a psychological reaction to food; food intolerance is food that cannot be eaten due to cultural belief

Food allergy is when the immune system causes a reaction, and food intolerance is where the digestive system causes a reaction

Food allergy is a dietary plan for weight loss; food intolerance is where a person dislikes certain food

No-sugar sweetener for caster sugar  

Full cream milk for skim milk

Gelatine leaves for agar agar

Egg yolks for banana

Cocoa powder substituted for cornflour

Eggs substituted for water

Full cream milk substituted for skim milk

Gluten-free flour substituted for biscuit flour 

Caster sugar substituted for coconut sugar

Unsalted butter substituted for margarine

Very thin batter baked in pan at 180ºC

Very thin batter leavened with yeast

Ultra-thin pancakes common in France that can be made sweet or savoury