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PREPARATION
METHODS (9 of 14)
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Hospitality
and Catering |
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| We
slice meat and poultry when raw and
cooked and when hot and cold. |
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Slicing
as a skill can be done by hand with
a knife or by machine. |
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| Every care
should be taken to make certain you do
not cut yourself when slicing food. Where
slicing machines are concerned you CANNOT
use the machine if under the age of 18. |
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| Types of food
sliced range from hot cooked meats such
as roast beef, lamb or pork. Hot boiled
bacon, or cold cooked sliced meats across
the range, including game and formed cold
products such as pies and galantines. |
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