23 what is the purpose of food rotation labels food

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2.3 What is the purpose of food rotation labels? Section 2: Contents of stock date codes and rotation labels
3.1 Describe the 3 different classifications of beef Section 3: Meat Classifications
Grain Feed Beef
Grain Fed Young Beef
3.3 Describe the following classifications of sheep meat
Ewe Ram Name of document: Task 2 Project Version 1 Page 12 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
Wether Young Lamb Lamb Hoggart Mutton Name of document: Task 2 Project Version 1 Page 13 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
4.1 Describe the appearance and fat content of the following meats Pork pork is mainly composed of saturated fats and unsaturated fats — present in approximately equal amounts. Beef Lamb Chicken Venison Duck Goose Name of document: Task 2 Project Version 1 Page 14 of 32 Name of the RTO: American College RTO No: #31897 CRICOS No: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission Section 4: Characteristics of meat products and meat dishes
Rabbit Pheasant 4.2 What is marbling?

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