Insure storage temperatures below 4c for raw meat and

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10.List 3 advantages of having offal and second class cuts on the menu: 11.List 3 restaurant cuts which can be obtained from a leg primal. 12.Provide 2 reasons why you should not stew beef topside. 13.What are the suitable temperature ranges for roasting e.g. a Striploin? What are the reasons and how do the different temperatures affect the product? What needs to be considered when carving roasted meats for service? Reference: Futura- SITHCCC014 Prepare seafood dishes P.52, 53 3 DC4416 Soo Kiaw Tee
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SITHCCC014 Prepare Meat Dishes-Assessment 1
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