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Catering and Accommodation Management
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Ch 3: Prepare accompanying sauces
Catering and Accommodation Management · Level 6
Desserts
Chapter 3: Prepare accompanying sauces
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3.1 Types and uses of PPEs
3.2 Occupational safety and health
3.3 Cleaning tools, equipment and materials
3.4 Preparation methods of sweet sauces
3.5 Hygiene practices
3.6 Production of sweet sauces
3.7 Presenting sweet sauces
3.8 Cleaning of tools, equipment’s and mate…
3.9 Cleaning of work surfaces and floors.
3.10 Waste disposal
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