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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 3: Prepare vegetable dishes
Catering and Accommodation Management · Level 6
Main Meals
Chapter 3: Prepare vegetable dishes
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3.1 Ingredients for vegetable dishes
3.2 Freshness and quality control (HACCP)
3.3 Preparation methods of vegetable dishes
3.4 Hygiene practices
3.5 Vegetables dishes
3.6 Production of vegetable dishes
3.7 Cleaning of tools, equipment and materi…
3.8 Cleaning of work surfaces and floors.
3.9 Waste disposal
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