Question: Please Question 14: Regarding selecting and using relevant cookery methods for preparing vegetable, fruit, egg, and farinaceous dishes, answer the following question: In 1 -

Please

Question 14: Regarding selecting and using relevant cookery methods for preparing vegetable, fruit, egg, and farinaceous dishes, answer the following question: In 1 - 2 sentences, briefly explain the following cookery methods and add ingredients involving those methods. Preparation Explanation Ingredient method 1. Boiling 2. Frying 3. Scrambling 4. Poaching 5. Omelette ATO Code: 45680 | CRICOS Code: 03907K Unit Assessment Puck (UAP) |Page Ssul 87 VS: Jan 2025, Approved: Academic Manager, Next Review. Jan 2026 SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes. Austr Sover Colleg 6. Souffle 7. Roasting B. Baking

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