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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 5: Outcome 5 (not in the summary table)
Catering and Accommodation Management · Level 6
Main Meals
Chapter 5: Outcome 5 (not in the summary table)
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5.1.1.1 Colour
5.1.1.2 Texture
5.1.1.3 Temperature
5.1.1.4 Flavour
5.1.1.5 Appearance
5.1.1.6 Taste
5.1.1.7 Aroma
5.1.1.8 Freshness
5.2.1 Definition
5.2.2 Consistency of sauces
5.2.3 General considerations in sauce making
5.2.4 The role of a sauce in cookery
5.2.5 Classification of sauces
5.2.6 Preparation of sauces
5.2.7 Production of sauces
5.2.8 Thickening of sauces
5.2.9 Finishing of sauces
5.2.10 Storage of sauces
5.3.1 Plating techniques
5.3.2 Creative ideas
5.3.3 Texture contrast
5.3.4 Presentation plates
5.3.5 Garnishing
5.6.1 Types of waste
5.6.2 Methods of waste disposal
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