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Sithccc012 student assessment booklet q26 your

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SITHCCC012Student Assessment BookletQ26: Your braised poultry has turned out dry. What’s the likely cause?Not enough moisture in meat.Satisfactory  Not SatisfactoryQ27:In the future, how could you improve the quality of your braised poultry and preventit from drying out?119911912913914915916917918
Satisfactory  Not SatisfactoryQ28:What should you do if the dish you’re preparing doesn’t meet quality requirements fortaste or texture?Q29:One of your customers is on a low-fat diet. Number the following methods of cookeryin order of their suitability for your customer (with 1 being most healthy/suitable and 3 beingleast healthy/suitable).919920921922923924925926
Most Healthy-LeastHealthyDeep-fry3Steam1Roast2Satisfactory  Not SatisfactoryPage: 31 of 77Version:3.0Responsibility:Course CoordinatorLast Reviewed:June 2020930120121122
SITHCCC012Student Assessment BookletSECTION 5: present poultry dishesQ30: List three tools or pieces of equipment you need for carving poultry.Q31:You have removed a whole roasted turkey from the oven. What must you do beforecarving the turkey?Q32:Outline the steps for carving large boneless cuts of poultry.

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