HSC revision 1 - Methods of cookery

Explain 3considerations when plating food

Outline 2 current trends in food service and presentation

Discuss 2 problems in wet methods of cookery process:

Outline causes indicators corrective action

Discuss the suitability of using a table d'hôte for a busy café

Outline 3 associated culinary terms used in baking

List 3 utensils or equipment used in braising

Outline characteristics of food/dishes effect(s) on the nutritional value of poached foods

Compare stir frying and pan frying methods

List 5 suitable hot menu items used for large scale catering events

Give examples how appropriate crockery, service-ware and utensils are used in food presentation