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I knew to get this certificated to get qualify as something in the kitchen !!!!
I someone can help me with this questions

1 State what quality points to look for in presentation of cooked, cured and prepared

2Describe how to identify when food products have the correct colour, flavour, texture and quality

3State what quality points to look for in presentation of cooked, cured and prepared

4State the people in own team and explain how they fit into the organisation

5List the responsibilities of the team and why it is important to the organisation as a whole

6State the limits of own job role and what can and cannot be done when helping team members