The key topics to revise are below:
Vegetable cuts Raising agents Heat transfer Healthy Eating guidelines & meal planning Meat: nutrients & different cuts Cleaning schedule FIFO Record keeping Food packaging 3 R’s Planning a buffet Food presentation
Vegetable cuts
Raising agents
Heat transfer
Healthy Eating guidelines & meal planning
Meat: nutrients & different cuts
Cleaning schedule
FIFO
Record keeping
Food packaging
3 R’s
Planning a buffet
Food presentation
Use the documents below to help you with your revision.