Pumpkin soup puréed pumpkin minestrone starchy

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Chapter 4 / Exercise 89
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Guffey/Seefer
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Pumpkin soup Puréed pumpkin Minestrone Starchy vegetables or pasta
Q28: Describe two situations where it might be appropriate to use a convenience product.
Q29: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make?
SITHCCC007 Prepare Stock sauces and soups Gaurav Devesar
We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Business English
The document you are viewing contains questions related to this textbook.
Chapter 4 / Exercise 89
Business English
Guffey/Seefer
Expert Verified
Q30: Your sauce/soup is too thick. What food quality adjustments can you make?
Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in the coolroom overnight.
Q32: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware.
Q33: Name a suitable garnish for lobster bisque.
Q34: Name a suitable garnish for potato and leek soup.
SITHCCC007 Prepare Stock sauces and soups Gaurav Devesar
Q35: What adjustments to presentation should you make in these situations?
Q36: At what temperatures would you store the following dishes to ensure food safety?
Q37: For how long can you hold or store a warm emulsion sauce?
38 All prepared items and leftover foods should be securely covered or placed in sealed containers. There must be adequate ventilation in the refrigerator to ensure even circulation of cold air. SITHCCC007 Prepare Stock sauces and soups Gaurav Devesar

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