Food Preservation - Commercial Cookery

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Description

It is important that the commercial cook understands the source of our food and the different procedures in food processing, preserving, packaging and distribution that occurs before the food reaches the marketplace. Learning outcomes • Describes the processes of preservation of foods commonly available to the commercial caterer • Process foods using simple kitchen techniques • Identify the class and function of chemical preservatives and additives • Describe how yeasts are used to process and preserve foods • Describe the process of pasteurization and food irradiation • Describe the process of preserving foods in sugar syrup.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-675

TAFE SA

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