You check in your final check before food is served

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Reference no: EM133459242

12. Give an example on each quality and consistency elements:

Appearance and visual appeal

Colour

Consistency

Moisture content

Mouthfeel and eating properties

Plate presentation

Portion size

Shape

Taste

Texture.

2. What should you check in your final check before food is served, stored or despatched from the kitchen? Give an example with your answer.

3. What might you need to instruct staff to adjust in order to meet quality requirements and organisational standards?

4. Describe the ways food can become contaminated in storage.

5. How can you prevent contamination in storage?

6. Describe the different environmental conditions of storage below and the effect they have on food:

Temperature

Humidity

Lighting

Atmosphere.

Reference no: EM133459242

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