catering
- Created by: Millie
- Created on: 28-03-13 15:04
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- catering
- ambient -room tempature (danger zone)
- hot holding.hot food ready for serving should be kept as hot as 63 degrees.
- high risk foods -foods that grow bad bacteria rapidly e.g fish ,meat, eggs and dairy
- types of communication-verbal,written, telephone,fax and ict
- chilled foods tempature at 8 degrees
- roux is a white sauce
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