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FOOD AND BEVERAGE PRODUCTION

Site: kathureprudence.gnomio.com
Course: kathureprudence.gnomio.com
Book: FOOD AND BEVERAGE PRODUCTION
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Date: Monday, 7 April 2025, 1:09 AM

Description

Table of contents

1. PREPARATION OF STOCK,SOUPS AND SAUCES

UNIT DESCRIPTION

This unit specifies the competencies required to plan, prepare and present stocks, soups and sauces. It involves the ability to prepare prepare brown white, chicken and ish stocks. The ablity to prepare cream, puree, clear, broth, chowder, national  and veloutte soups. The ability to preapre  brown and white sauces .

1.1. Preparation of white stock

  1. Ingredients are prepared as per the recipe specifications

  2. Hygienic standards and procedures are observed while cleaning.

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

  4.  Prepare ingredients for stocks e.g. chop, cut

  5. Stock is simmered in a stock pot as per the SOPs 

  6. stock is skimmed and strained and used as per the recipe

1.2. Preparation of brown stock

  1. Ingredients are prepared as per the recipe specifications

  2. Hygienic standards and procedures are observed while cleaning.

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

  4.  Prepare ingredients for stocks e.g. chop, cut

  5. Brown bones, vegetables as per the specifications 

  6. Stock is boiled and simmered in a stock pot as per the SOPs 

  7. stock is strained and used as per the recipe

2. PREPARATION OF COLD STARTERS,SALADS AND CANAPES

UNIT DESCRIPTION

This unit specifies the competencies required to plan, prepare and present prepare cold starters, fruit vegetable salads and canapes. It involves ability to Prepare savoury cold starters, sweet cold starters, canapes and fruit vegetable salads.

2.1. Prepare sweet cold starters e.g. fruit based,

  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.  Fruits are prepared  as per the recipes.  

  5. Cooking (where necessary) method applied as per the recipe

  6. Sweet cold starters is chilled c as per the recipe.

  7. Sweet cold starters is garnished and dressed as per the recipe 

  8. sweet cold starters is served as per the recipe

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 

3. PREPARATION EGGS

UNIT DESCRIPTION

 

This unit specifies the competencies required to plan, prepare and present eggs and egg dishes. It requires the ability to prepare boiled, poached, fried, scotch, omelette, scrambled, moulded eggs.

3.1. Preparation of poached eggs

  1. Types of eggs are selected as per the recipe are 

  2. Freshness is tested as per  SOPs 

  3. Eggs are poached as per the recipe  

3.2. Preparation of boiled eggs

  1. Nutritional value of eggs  is identified and as per the required kilocalories. 

  2. Types of eggs are selected as per the recipe are 

  3. Egg sizes are determined by weighing as per the recipe 

  4. Freshness is tested as per  SOPs 

  5. Eggs are boiled at the desired degree of cooking as per the recipe