Check for visible signs of uncleanliness such as

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Chapter 4 / Exercise 89
Business English
Guffey/Seefer
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Check for visible signs of uncleanliness such as leftover food particles, chemical residue and pieces of packaging or sponges.
Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment.
Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
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Business English
The document you are viewing contains questions related to this textbook.
Chapter 4 / Exercise 89
Business English
Guffey/Seefer
Expert Verified
Always ready the ingredients ready according to food production sequencing – the order in which you will need to use them according to the recipe Q14: How would you weigh and measure the following ingredients?
Q15: What are three basic precision cuts you might use when preparing vegetables?
Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they should do with all the off-cuts. What would you suggest?
Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?
Q18: What method of cookery would you use to cook the following foods?
Blanched tomato – boiling Diced onion – shallow frying Chicken stock – simmering Q19: Briefly outline how to cook béchamel (white sauce).

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