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Production Of Starters And Starter Accompaniments

Catering and Accommodation Operations · Level 5  ·  3 Chapters

Compiled by: Grace Muriuki

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What Production Of Starters And Starter Accompaniments covers

Production Of Starters And Starter Accompaniments (Catering and Accommodation Operations, Level 5) covers cold and hot starters and what is served with them. For cold starters you learn kitchen organization, occupational safety and health, tools, ingredients and their freshness, standard recipes, hygiene, presentation, and cleaning and waste disposal afterwards. Hot starters add their types, preparation techniques, production and presentation. The last outcome deals with starter accompaniments: their types, preparation, production and presentation. Throughout you wear protective equipment, weigh ingredients to the recipe, check quality following HACCP guidelines, and clean tools, work surfaces and floors.

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Careers after Production Of Starters And Starter Accompaniments

Starters are the first plates a kitchen sends out, and this unit prepares you to produce them to a standard recipe. It covers cold starters, hot starters and the accompaniments served with them, along with the safety, hygiene and cleaning duties around each.

  • Restaurant kitchens - prepare cold and hot starters, plate them and clean down your section in a restaurant in Naivasha, earning a kitchen salary.
  • Cafe and bistro counters - make starter accompaniments and present them neatly at a Meru cafe.
  • Institutional kitchens - follow recipes, hygiene practices and waste disposal procedures in a school or hospital kitchen in Kitale.
  • A home-based food business - supply cold starters and accompaniments from your own kitchen in Embu, pricing and selling them yourself.

The same habits of weighing ingredients to the recipe, checking freshness and cleaning down work surfaces and floors apply in all of these places.

Chapters

1
Prepare cold starters
35 topics
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2
Prepare hot starters
10 topics
Open chapter →
3
Prepare starter accompaniments
11 topics
Open chapter →
What Production Of Starters And Starter Accompaniments covers: 26 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 Recipes
  9. 1.9 Hygiene practices
  10. 1.10 Production of cold starters
  11. 1.11 Presentation of cold starters
  12. 1.12 Cleaning Procedures for tools, equipment and materials
  13. 1.13 Cleaning procedures for work surfaces and floors
  14. 1.14 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

Practise this unit

The practical 35 The assessment itself: tools, materials and the marks Step-by-step guide 35 PPE, each step, what good looks like, common mistakes

Revise this unit

Exam-style questions 42 Written to CDACC standard, with answers Test yourself 116 Multiple-choice, one at a time Practise questions 94 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 31 What the assessor asks, and how to answer out loud Worked calculations 23 Step-by-step maths with the common mistakes Quick cards 578 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 3 On site, what would you do? Workplace scenarios 60 Real site situations — what would you do? Turn this into income 36 Where this skill earns — what to charge, how to find clients

Other units in Module III