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Determine the coordinate cooking operations

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Reference no: EM132502460

Coordinate Cooking Operations

Question 1: Provide one (1) example for each of the following control measures to ensure consistent quality of foods during preparation, cooking and presentation:

  1. 'Portion weights'
  2. 'Ladles'
  3. 'Correct cookery methods'
  4. 'HACCP Processes'

Reference no: EM132502460

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