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Production Of Main Meal

Catering and Accommodation Operations · Level 5  ·  4 Chapters

Compiled by: Grace Muriuki

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What Production Of Main Meal covers

Protein, starch and vegetable dishes, plus breakfast items, are what Production Of Main Meal teaches you to cook, as a Catering and Accommodation Operations Level 5 unit. In the first outcome you learn kitchen organization, protective equipment, equipment care, ingredients, hygiene, food storage and pest control before producing protein dishes and savoury sauces. Starch dishes and vegetable dishes each follow a path from ingredient selection and HACCP freshness checks to preparation, production and presentation. Breakfast items add types of breakfast, production methods and quality assessment of the finished item. Cleaning of work surfaces and floors, and waste disposal, close outcomes two to four.

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Careers after Production Of Main Meal

Main dishes and breakfasts are the daily output of most kitchens, and this unit covers both. You work through protein, starch and vegetable dishes and breakfast items, with hygiene, quality checks and cleaning built into each.

  • Hotel breakfast sections - produce and present breakfast items and check their quality before they reach the table at a hotel in Nanyuki.
  • Restaurant production lines - cook protein dishes with savoury sauces for service at a Malindi restaurant.
  • Staff and institutional canteens - prepare starch and vegetable dishes in volume for a canteen in Garissa.
  • Camp kitchens - run storage, hygiene and pest control routines in the kitchen of a tented camp near Voi.
  • A mobile catering business - cook and present main meals for events and customers around Kilifi, earning from your own bookings.

Food storage, hygiene practices, waste disposal and cleaning down matter in every one of them.

Chapters

1
Prepare protein dishes
53 topics
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2
Prepare starch dishes
19 topics
Open chapter →
3
Prepare vegetable dishes
23 topics
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4
Prepare breakfast items
19 topics
Open chapter →
What Production Of Main Meal covers: 47 main topics in 4 chapters

1. Prepare protein dishes

  1. 1.1 Kitchen organization
  2. 1.2 Types and uses of PPEs
  3. 1.3 Occupational safety and health
  4. 1.4 Cleaning tools, equipment and materials
  5. 1.5 Care and maintenance of main dishes equipment
  6. 1.6 Ingredients
  7. 1.7 Protein dishes recipes
  8. 1.8 Hygiene practices
  9. 1.9 Food hygiene
  10. 1.10 Food storage
  11. 1.11 Pest control
  12. 1.12 Protein dishes
  13. 1.13 Savoury sauces
  14. 1.14 Presentation of protein dishes
  15. 1.15 Cleaning of tools, equipment and materials
  16. 1.16 Cleaning of work surfaces and floors
  17. 1.17 Waste disposal

2. Prepare starch dishes

  1. 2.1 Ingredients for starch dishes
  2. 2.2 Freshness and quality control (HACCP)
  3. 2.3 Preparation of starch dishes
  4. 2.4 Hygiene practices
  5. 2.5 Starch dishes
  6. 2.6 Production of starch dishes
  7. 2.7 Presentation of starch dishes
  8. 2.8 Cleaning of work surfaces and floors
  9. 2.9 Waste disposal

3. Prepare vegetable dishes

  1. 3.1 Ingredients for vegetable dishes
  2. 3.2 Freshness and quality control (HACCP)
  3. 3.3 Preparation of vegetable dishes
  4. 3.4 Hygiene practices
  5. 3.5 Vegetable dishes
  6. 3.6 Production of vegetable dishes
  7. 3.7 Presentation of vegetable dishes
  8. 3.8 Cleaning of tools, equipment and materials
  9. 3.9 Cleaning of work surfaces and floors
  10. 3.10 Waste disposal

4. Prepare breakfast items

  1. 4.1 Types of breakfast
  2. 4.2 Freshness and quality control (HACCP)
  3. 4.3 Preparation of breakfast items
  4. 4.4 Hygiene practices
  5. 4.5 Production of breakfast items
  6. 4.6 Production methods for breakfast items
  7. 4.7 Quality assessment of finished breakfast items
  8. 4.8 Presentation of breakfast items
  9. 4.9 Cleaning of tools, equipment and materials
  10. 4.10 Cleaning of work surfaces and floors
  11. 4.11 Waste disposal

Practise this unit

The practical 60 The assessment itself: tools, materials and the marks Step-by-step guide 60 PPE, each step, what good looks like, common mistakes

Revise this unit

Exam-style questions 56 Written to CDACC standard, with answers Test yourself 162 Multiple-choice, one at a time Practise questions 90 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 49 What the assessor asks, and how to answer out loud Worked calculations 32 Step-by-step maths with the common mistakes Quick cards 773 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 4 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 III