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Explain about food production requirements

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Reference no: EM133037349

Question 1: Explain briefly about food production requirements.

Question 2: Outline six (6) different ingredients used in various recipes.

Question 3: Mention down three steps for maximising shelf life.

Question 4: Write down eight (8) steps that need to be followed while selecting ingredients for cooking.

Question 5: Discuss briefly about the perishable commodities:

  • Seafood
  • Dairy products and eggs

Question 6: Mention tleast three (3) examples for each type of equipment.

Question 7: At what time, is there a need to wash hands in order to use equipment hygienically.

Question 8: Outline three (3) mediums of transferring heat to food.

Question 9: What are the three (3) conditions under which you can re-use products.

Question 10: Outline five (5) different types of garnishes. 

Reference no: EM133037349

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