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FOOD AND BEVERAGE PRODUCTION

2. PREPARATION OF COLD STARTERS,SALADS AND CANAPES

2.2. Prepare savoury cold starters e.g. cold soups, vegetable-based salads,

 

 

  1. Ingredients are prepared as per the recipe 

  2. Hygienic standards and procedures are observed while cleaning as per HACCP

  3. Freshness and quality  is checked as per the SOPs.

  4.  Vegetables are prepared as per the recipes.  

  5. Cooking method applied as per the recipe

  6. Cold starter is chilled c as per the recipe.

  7. Cold starter is garnished and dressed as per the recipe 

  8. Cold starter is served as per the recipe