Ebook Vietnam tourism occupational standards – Food preparation: Part 2

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Nội dung chi tiết: Ebook Vietnam tourism occupational standards – Food preparation: Part 2

Ebook Vietnam tourism occupational standards – Food preparation: Part 2

VIETNAM TOURISM OCCUPATIONALFPS3.1. UNIT TITLE: PREPARE, FINISH AND PRESENT ADVANCED CANAPES AND COCKTAIL PRODUCTSUNIT DESCRIPTORThis unit describes t

Ebook Vietnam tourism occupational standards – Food preparation: Part 2the competencies required for preparing, finishing and presenting advanced canapes and cocktail products, for exampe: bouchees, canapes, cocktail broc

hettes, gourmands.ELEMENTS AND PERFORMANCE CRITERIAE1.P1.P2.P3.E2.P4.P5.P6.Select materials and toolsSe ect the type and quantity ingredients needed f Ebook Vietnam tourism occupational standards – Food preparation: Part 2

or the required productCheck the ingredients to make sure they meet the quality standardsChoose the correct tools and equipment and use correctlyPrepa

Ebook Vietnam tourism occupational standards – Food preparation: Part 2

re, cook and finishPrepare, cook and finish the ngredients to meet requirementsEnsure that the canapes and cocktail products have the correct flavour,

VIETNAM TOURISM OCCUPATIONALFPS3.1. UNIT TITLE: PREPARE, FINISH AND PRESENT ADVANCED CANAPES AND COCKTAIL PRODUCTSUNIT DESCRIPTORThis unit describes t

Ebook Vietnam tourism occupational standards – Food preparation: Part 2he canapés/cocktail products for service/display to meet requirementsEnsure the canapes/cocktal products are at the correct temperature for holding an

d servingStore any prepared canapes/cocktail products safely and hygiemcaly If not for Immediate useKKNOWLEDGE REQUIREMENTSKI.K2.K3.KA.Explain how to Ebook Vietnam tourism occupational standards – Food preparation: Part 2

se ect the correct type, quality and quant ty of ingredients to produce required advanced cold preparationExplain what to do If there are problems wit

Ebook Vietnam tourism occupational standards – Food preparation: Part 2

h any of the ingredientsDescribe the tools and equipment and the reasons for using them when carrying-out the following preparation and fin shing tech

VIETNAM TOURISM OCCUPATIONALFPS3.1. UNIT TITLE: PREPARE, FINISH AND PRESENT ADVANCED CANAPES AND COCKTAIL PRODUCTSUNIT DESCRIPTORThis unit describes t

Ebook Vietnam tourism occupational standards – Food preparation: Part 2g methods

VIETNAM TOURISM OCCUPATIONALFPS3.1. UNIT TITLE: PREPARE, FINISH AND PRESENT ADVANCED CANAPES AND COCKTAIL PRODUCTSUNIT DESCRIPTORThis unit describes t