You are responsible for preparing and producing

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1. You are responsible for preparing and producing stocks, sauces and soups. What information do you need to find when confirming food production requirements for your section?
2. You’re making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and calls for 1.2 kg pumpkin. How much pumpkin do you actually need?
3. How can you test the freshness of an egg before cracking it open?
4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment or usable. They ensure everyone uses good stock rotation methods. This reduces the amount of wastage and ensures only the freshest of ingredients are used. This information tells you what ingredients to use first so you are always using the freshest, most recently delivered items to prepare dishes. They indicate the freshness and quality of the product, which directly influences the taste and appearance of your dish. 5. What are signs of contamination or spoilage in fresh chicken?
6. Which statement is true about selecting equipment?
You should always use equipment that will make your job quicker and easier to help you meet production deadlines. You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality. You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results.

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