(a) Processes that are Associated with Cold Preparation; (i) Peeling (ii) Chopping (iii) Cutting (iv) Carving (v) Seasoning (vi) Dressing (vii) Garnishing (viii) Marinading/Marinade.
(b) General Rules of Cold Preparation; (i) Be aware of the texture and flavour of raw food as they can affect cooked food. (ii) Understand the combination of the food. (iii) Develop simple skills (artistic) (iv) Serve cold food straight from the refrigerator/cold room (v)Provide an attractive presentation of food at all time.
(c) Types of Hors Dóeuvres; (i) Single cold food items; Smoke salmon/pale/melon/oysters (ii) Well-seasoned cold dishes examples; potted shrimps/dressed crab/chicken salad. (iii) Well seasoned hot dishes e.g Salami/Canape/eggs