FOOD
Chain of Events
Pick up a Penguin
Food Production
Flow Chart
Sauce Making
Special Needs
GNVQ
Communication
Basic Food Hygiene Cert.
COOK/CHILL ASSIGN
Design Brief
Protein Products
TORFU
Soya Beans to TORFU
Soya Bean Processing
QUORN
Rice
Vegetables
Pasta
Vegetarian/Vegan
Sauces and Starches
Thickening Agents
Specification
H.A.C.C.P.
Food Poisoning
Bacteria
HACCP
The Danger Zone
Cook Chill Risks
Cross Contamination
Avoiding Food Poisoning
CAKE MAKING
Test Kitchen
Recipe Engineering
Home to Factory Recipe
Choosing Ingredients
Melting Method
Rub In Method
Creaming Method
Whisking Method
Evaluation Sheet
