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section 1 cookery nc ii qualification The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests
- SELF-ASSESSMENT GUIDE COOKERY NC II
Read each of the questions in the left-hand column of the...
- SELF-ASSESSMENT GUIDE COOKERY NC II
Study with Quizlet and memorize flashcards containing terms like Common Kitchen Ingredients to stop grease fire?, Cooking Methods, List of menu which are priced and served separately. and more.
Read each of the questions in the left-hand column of the chart. Place a check in the appropriate box opposite each question to indicate your answer. Can I?
Studying Cookery NC-II at Technical Education and Skills Development Authority? On Studocu you will find 23 lecture notes, practice materials, practical, mandatory.
COOKERY NC II PRE-TEST. TEST I-Direction: Multiple Choices. Read the following statements carefully. Encircle the letter of the correct answer. 1. Which of the following is a material used for salad making and desert to ensure long shelf life? 2. Which kitchen tools is essential for various tasks from cleaning vegetables to straining pasta? 3.
This section gives the details of the contents of the basic, common and core units of competency required in COOKERY NC II. UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.
Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the competency required to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster Cookery NC II: Preparing Cold Meals.
