Main Meals

Catering and Accommodation Management · Level 6 · 7 Chapters

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Chapters

Prepare protein dishes

Prepare starch dishes

Prepare vegetable dishes

Prepare breakfast items

Outcome 5 (not in the summary table)

Outcome 6 (not in the summary table)

Outcome 12 (not in the summary table)

What Main Meals covers: 69 main topics in 5 chapters

1. Prepare protein dishes

1.1 Kitchen organization
1.2 Occupational safety and health
1.3 Cleaning tools, equipment and materials
1.4 Care and maintenance of main dishes equipment
1.5 Definition
1.6 Uses
1.7 Protein dishes recipes
1.8 Freshness and quality control (HACCP)
1.9 Preparation of protein dishes
1.10 Recipes
1.11 Hygiene practices
1.12 Protein dishes
1.13 Baking
1.14 Frying
1.15 Sous vide
1.16 Broiling
1.17 Sauces
1.18 Presentation of protein dishes
1.19 Cleaning of tools, equipment’s and materials
1.20 Cleaning of work surfaces and floors.
1.21 Waste disposal

2. Prepare starch dishes

2.1 Ingredients for starch dishes
2.2 Freshness and quality control (HACCP)
2.3 Preparation methods of starch dishes
2.4 Hygiene practices
2.5 Starch dishes
2.6 Production of starch dishes
2.7 Presentation of starch dishes
2.8 Cleaning of tools, equipment and materials
2.9 Cleaning of work surfaces and floors.
2.10 Waste disposal

3. Prepare vegetable dishes

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 materials
3.8 Cleaning of work surfaces and floors.
3.9 Waste disposal

4. Prepare breakfast items

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 breakfast items
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 materials
4.20 Cleaning of work surfaces and floors.
4.21 Waste disposal

12. Outcome 12 (not in the summary table)

12.1 Kitchen hazards
12.2 Hazard communication
12.3 Role of employer and employee on personal protective equipment
12.4 Ergonomics
12.5 Chemical safety
12.6 Fire safety
12.7 Workplace stress management
12.8 Emergency preparedness

Revise this unit

Exam-style questions Written to CDACC standard, with answers Test yourself Multiple-choice, one at a time Practise questions Quick recall — check you know the facts

3 more for this unit

Oral exam preparation What the assessor asks, and how to answer out loud Worked calculations Step-by-step maths with the common mistakes Quick cards Myth busters, skill tips and scenarios

Beyond the syllabus

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

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