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Catering and Accommodation Management
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Module II
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Starters and Starter Accompaniments
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Ch 1: Prepare cold starters
Catering and Accommodation Management · Level 6
Starters and Starter Accompaniments
Chapter 1: Prepare cold starters
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1.1.1 Kitchen layout
1.1.2 Kitchen sections
1.1.3 Kitchen main services
1.2 Occupational safety and health
1.3 Cleaning materials
1.4 Kitchen tools and equipment
1.5 Ingredients used
1.6 Freshness and quality points for ingred…
1.7 Preparation of cold starters
1.8 Recipes
1.9 Hygiene practices
1.10 Production of cold starters
1.11 Salad dressings
1.12 Emulsification
1.13 Chilling
1.14 Mixing
1.15 Presentation of cold starters
1.16 Cleaning Procedures for tools, equipmen…
1.17 Cleaning procedures for work surfaces a…
1.18 Waste disposal
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