TM_Prepare_veg_eggs__farinaceous_dishes_FN_240114.docx - Prepare vegetables eggs and farinaceous dishes Trainee Manual Prepare vegetables eggs and

TM_Prepare_veg_eggs__farinaceous_dishes_FN_240114.docx -...

This preview shows page 1 - 8 out of 124 pages.

Prepare vegetables, eggs and farinaceous dishes Trainee Manual
Image of page 1
Image of page 2
Prepare vegetables, eggs and farinaceous dishes D1.HCC.CL2.18 Trainee Manual
Image of page 3
Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330 Acknowledgements Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writers: Alan Hickman, Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Kaly Quach The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: . All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”. This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Asian Nations (ASEAN) 2013. All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute. Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: File name: d70be16aaf2f58ae91ff1702c61edffe1585660a.docx
Image of page 4
Table of Contents Introduction to trainee manual ............................................................................................ 1 Unit descriptor .................................................................................................................... 3 Assessment matrix ............................................................................................................. 5 Glossary ............................................................................................................................. 7 Element 1: Prepare and cook vegetable and fruit menu items ............................................ 9 Element 2: Prepare and cook egg based menu items ...................................................... 51 Element 3: Prepare and cook farinaceous menu items .................................................... 69 Element 4: Store vegetable, fruit, egg and farinaceous items ........................................... 95 Presentation of written work ........................................................................................... 103 Recommended reading .................................................................................................. 105 Trainee evaluation sheet ................................................................................................ 107 Trainee Self-Assessment Checklist ................................................................................ 109 © ASEAN 2013 Trainee Manual Prepare vegetables, eggs and farinaceous dishes
Image of page 5
© ASEAN 2013 Trainee Manual Prepare vegetables, eggs and farinaceous dishes
Image of page 6
Introduction to trainee manual
Image of page 7
Image of page 8

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture