Prepare Vegetables, Fruit, Egg and Farinaceous dishes
KOP's (Kitchen Operations podcast), in this first episode, we will start to look into the unit Prepare Vegetables, Fruit, EGG and Farinaceous dishes. Focusing on; Season and pricing of these foods, Storage including wastage, Selecting equipment and how they all relate to creating and thinking out a Menu. The world of Kitchen Operations Certificate II and beyond will be unpacked as we grow. Next episode we continue with the unit Prepare Vegetables, Fruit, EGG and Farinaceous dishes part II, focusing in on Vegetables and Fruits.