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Starters And Starter Accompaniments Preparation

Food Production (Cookery) · Level 4  ·  3 Chapters

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What Starters And Starter Accompaniments Preparation covers

Starters And Starter Accompaniments Preparation in Food Production (Cookery) Level 4 trains you to make the first course of a meal and what goes beside it. Cold starters come first: kitchen organization, occupational safety and health, cleaning materials, tools and equipment, ingredients and their freshness and quality points, hygiene, production, presentation and clean-up. Hot starters follow with their types, preparation techniques, production and presentation. The last outcome covers starter accompaniments: types, preparation techniques, production and presentation. Each outcome ends with cleaning tools and surfaces and disposing of waste.

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Careers after Starters And Starter Accompaniments Preparation

Every kitchen that serves a three-course meal needs people who can turn out starters cleanly and on time, and this unit prepares you for that station.

  • Hotel kitchens - prepare, produce and present cold and hot starters to standard recipe in a Nairobi hotel, working on a salary.
  • Restaurant kitchens - make starter accompaniments and plate them with the main starters at a restaurant in Nakuru.
  • Lodge and tented camp kitchens - check ingredient freshness and quality, then produce starters for guests at a lodge near Narok.
  • Kitchen cleaning and safety duties - maintain hygiene, clean tools, work surfaces and floors and dispose of waste in a Mombasa kitchen.
  • A small food business you start - weigh ingredients to recipe and sell prepared starters to local eateries in Thika, earning on each order.

A starter leaves the kitchen first, so it shapes the guest's view of everything that follows.

Chapters

1
Prepare cold starters
40 topics
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2
Prepare hot starters
10 topics
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3
Prepare starter accompaniments
7 topics
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What Starters And Starter Accompaniments Preparation covers: 25 main topics in 3 chapters

1. Prepare cold starters

  1. 1.1 Kitchen organization
  2. 1.2 Occupational safety and health
  3. 1.3 Cleaning materials
  4. 1.4 Kitchen tools and equipment
  5. 1.5 Ingredients used
  6. 1.6 Freshness and quality points for ingredients used
  7. 1.7 Preparation of cold starters
  8. 1.8 Hygiene practices
  9. 1.9 Production of cold starters
  10. 1.10 Presentation of cold starters
  11. 1.11 Cleaning Procedures for tools, equipment and materials
  12. 1.12 Cleaning procedures for work surfaces and floors
  13. 1.13 Waste disposal

2. Prepare hot starters

  1. 2.1 Types of hot starters
  2. 2.2 Preparation techniques of hot starters
  3. 2.3 Production of hot starters
  4. 2.4 Presentation of hot starters
  5. 2.5 Cleaning Procedures for tools, equipment and materials
  6. 2.6 Cleaning procedures for work surfaces and floors
  7. 2.7 Waste disposal

3. Prepare starter accompaniments

  1. 3.1 Types of starter accompaniments
  2. 3.2 Preparation techniques of starter accompaniments
  3. 3.3 Production of starter accompaniments
  4. 3.4 Presentation of starter accompaniments
  5. 3.5 Waste disposal

Revise this unit

Exam-style questions 42 Written to CDACC standard, with answers Test yourself 119 Multiple-choice, one at a time Practise questions 29 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 32 What the assessor asks, and how to answer out loud Worked calculations 15 Step-by-step maths with the common mistakes Quick cards 589 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 3 On site, what would you do? Workplace scenarios 20 Real site situations — what would you do? Turn this into income 12 Where this skill earns — what to charge, how to find clients

Other units in Module I