1) Discuss hygiene as it relates to food safety practices for handling and storing cakes, pastries and breads.

Details Project 1 Part 1 Select four dishes that could be served in a small restaurant, each with different service styles. Describe the dishes, their service style, list the ingredients, the preparation and cookery methods, and include the portion yield. For each dish, also identify the kitchen equipment that would be used to prepare and cook the item. Dish/ name and description Service style Ingredients Preparation Cookery method/ portion yield