Templates for Part B: Template: Select equipment for poultry dishes Equipment required to prepare poultry dishes Poultry
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Templates for Part B:
Template: Select equipment for poultry dishes
Equipment required to prepare poultry dishes | ||
Poultry dishes | Knives and Equipment required | Safety measures |
Bacon wrapped chicken breast |
| Suitable gloves for hot surfaces |
Pots and pans | follow guidelines relating to food disposal, storage and presentation requirement | |
| use suitable PPE | |
Chicken fricassee | ||
Poached chicken | ||
Crispy fried chicken | ||
Roast duck breast | ||
Sauted duck breasts | ||
Grilled Goose | ||
Boneless whole turkey | ||
Tandoori Turkey skewers | ||
Related Book For
Fundamentals of Financial Accounting
ISBN: 978-0078025914
5th edition
Authors: Fred Phillips, Robert Libby, Patricia Libby
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