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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 2: Prepare starch dishes
Catering and Accommodation Management · Level 6
Main Meals
Chapter 2: Prepare starch dishes
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2.1 Ingredients for starch dishes
2.2 Freshness and quality control (HACCP)
2.3 Preparation methods of starch dishes
2.4 Hygiene practices
2.5 Starch dishes
2.6 Production of starch dishes
2.7 Presentation of starch dishes
2.8 Cleaning of tools, equipment and materi…
2.9 Cleaning of work surfaces and floors.
2.10 Waste disposal
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