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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 4: Prepare breakfast items
Catering and Accommodation Management · Level 6
Main Meals
Chapter 4: Prepare breakfast items
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4.1 Types of breakfast Practical
4.2 Freshness and quality control (HACCP)
4.3 Preparation methods of breakfast items
4.4 Hygiene practices
4.5 Cross contamination prevention
4.6 Proper food handling
4.7 Temperature control
4.8 Food storage
4.9 Production of breakfast items
4.10 Classification of breakfast items
4.11 Production methods for breakfast items
4.12 Quality assessment of finished breakfas…
4.13 Aroma
4.14 Freshness
4.15 Presentation of breakfast items
4.16 Plating techniques
4.17 Presentation equipment selection
4.18 Garnishing
4.19 Cleaning of tools, equipment’s and mate…
4.20 Cleaning of work surfaces and floors.
4.21 Waste disposal
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