Task

Instruction:

1. Review the recipe in Cooking Poultry Dishes, Vegetable Dishes, Starch Dishes, Soup, Stocks and Sauces

2. Prepare for Scheduled Face to Face class, Practical/Demonstration

3. Bring complete Personal Protective Equipment. (Hairnet, Mask, Apron, Long Pants, Shoes, White shirt/Chef Jacket, 5 white rags)

4. Review Do's and Don'ts inside the laboratory

5. Read Performance Criteria Checklist