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Catering and Accommodation Management
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Module II
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Main Meals
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Ch 1: Prepare protein dishes
Catering and Accommodation Management · Level 6
Main Meals
Chapter 1: Prepare protein dishes
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1.1 Kitchen organization
1.2 Occupational safety and health
1.3 Cleaning tools, equipment and materials
1.4 Care and maintenance of main dishes equ…
1.5 Definition
1.6 Uses
1.7 Protein dishes recipes
1.8 Freshness and quality control (HACCP)
1.9 Preparation of protein dishes
1.10 Recipes
1.11 Hygiene practices
1.12 Protein dishes
1.13 Baking
1.14 Frying
1.15 Sous vide
1.16 Broiling
1.17 Sauces
1.18 Presentation of protein dishes
1.19 Cleaning of tools, equipment’s and mate…
1.20 Cleaning of work surfaces and floors.
1.21 Waste disposal
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