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PREPARE PORTION CONTROLLED MEAT CUTS

D1.HCC.CL2.15. PREPARE PORTION CONTROLLED MEAT CUTS. Prepare portion controlled meat cuts. Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor.

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1.24k views • 36 slides

IDENTIFY AND PREPARE VARIOUS MEATS

D1.HCC.CL2.03. IDENTIFY AND PREPARE VARIOUS MEATS. Identify and prepare various meats. Elements:. Identify and select meat. 1. Prepare and store meat. 2. 3. Cook, hold and present meat. Store meat and offal products. 4. Identify and prepare various meats.

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596 views • 33 slides

PLAN AND MANAGE MENU-BASED CATERING

D1.HCC.CL2.06. PLAN AND MANAGE MENU-BASED CATERING. Plan and manage menu based catering. Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor.

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2.39k views • 25 slides

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Yield testing - PowerPoint PPT Presentation

PREPARE PORTION CONTROLLED MEAT CUTS

IDENTIFY AND PREPARE VARIOUS MEATS

PLAN AND MANAGE MENU-BASED CATERING