Laminated Pastries Or Puff Pastries - Standard Recipe | Hotels | Chef
Main Factors To Consider While Menu Planning
Method of Cooking Eggs / Egg Preparation [French Terms] - Hotels | Chefs | Kitchen
Methods of Whisking, Handling and Folding Egg White and Egg Yolk
Preventing Cuts While Working in the Hotel Kitchen
Preventing Fire While Working in the Hotel Kitchen
Purpose and Function of Sauces in Culinary Work
SOP - Kitchen / F&B Production - Boiling Methods
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
SOP - Kitchen / F&B Production - Cooling Cooked Foods
SOP - Kitchen / F&B Production - Equipment Handling, Cleaning and Sanitising
SOP - Kitchen / F&B Production - Food Handling and Sanitation
SOP - Kitchen / F&B Production - Handling Rolling Stock / Trolley
SOP - Kitchen / F&B Production - Holding of Preparerd Hot / Cold Foods in Kitchen
SOP - Kitchen / F&B Production - Kitchen Closing Duties
SOP - Kitchen / F&B Production - Kitchen Opening Duties / Preparation for Kitchen Service
SOP - Kitchen / F&B Production - Kitchen Staff / Chef Personal Hygiene
SOP - Kitchen / F&B Production - Menu Planning and Menu Design
SOP - Kitchen / F&B Production - Microwave Oven Usage and Safety
SOP - Kitchen / F&B Production - Operating Food Processor in Kitchen
SOP - Kitchen / F&B Production - Operating Industrial Blender in Kitchen
SOP - Kitchen / F&B Production - Operating Industrial Food Steamer
SOP - Kitchen / F&B Production - Operating Meat Slicer / Slicing Machine
SOP - Kitchen / F&B Production - Pest Control Policies
SOP - Kitchen / F&B Production - Plate Garnishing and Presentation