Pre-prepared foods are widely used in the catering industry and the process of regeneration is vital to maintain the quality of the product. The aim of this unit is to enable the learner to develop practical skills, knowledge and understanding
required in the process of the regeneration of pre-prepared foods. They will be able to; identify foods suitable for regeneration, determine the methods of regeneration by type and function, develop an awareness of the quality points and possible limitations of using regenerated foods. They will also need to ensure that the tools and equipment are suitable for the task in hand and are able to meet dish specifications maintaining quality at all stages.