Food Management, Preparations & Service Concept Map

1. Service Principles with Food

1.1. Garnishing and Decoration

1.2. Temperature Regulation of Dishes

1.3. Table Setting and Ambience

2. Food Preparation Skills

2.1. Weighing and Measuring

2.2. Knife Skills

2.3. Soups and Stocks

2.4. Sauces

2.5. Herbs and Spices

2.6. Salads

2.7. Cereal Products

2.8. Sandwiches

2.9. Vegetables

2.10. Egg Dishes

2.11. Milk and Cheese Dishes

2.12. Meat and Fish

3. Hygiene and Safety

3.1. Personal Hygiene

3.2. Kitchen hygiene

3.3. Food Handling Hygiene

3.4. Purpose of Food Hygiene and cooking

4. Methods of Cooking

4.1. Dry Methods of Cooking

4.2. Moist Methods of Cooking

4.3. Principles of Cooking

4.4. Frying

4.5. Microwaving

4.6. Conservative Cooking