Trainer demonstrates storage of as identified on slide. Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Prepared sauces and condiments egg or dairy based – Refrigerate, covered or in bottles or jars For Dried chillies, nuts, fried shallots and herbs: Well wrapped or covered in cool dry area. Class Activity Demonstration – Trainer demonstrates storage of as identified on slide. Slide Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Dairy foods cream, cheese, yoghurt – Refrigerate, well covered and away from strong smelling foods For Breads, rotis, naan Well wrapped or covered in cool dry area. Class Activity Demonstration – Trainer demonstrates storage of items as identified on slide. Slide Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
Trainer demonstrates storage of as identified on slide. Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Prepared sauces and condiments – egg or dairy based Refrigerate, covered or in bottles or jars For Dried chillies, nuts, fried shallots and herbs: Well wrapped or covered in cool dry area. Class Activity – Demonstration Trainer demonstrates storage of as identified on slide. Slide Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Dairy foods – cream, cheese, yoghurt Refrigerate, well covered and away from strong smelling foods For Breads, rotis, naan Well wrapped or covered in cool dry area. Class Activity – Demonstration Trainer demonstrates storage of items as identified on slide. Slide Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
TG_Organise_food_service_operations_FN_030114.docx