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Identify the appropriate environmental conditions

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Reference no: EM132830554

Q1. What are the health risks associated with egg products and alternative egg products and what you would as a commercial cook to minimise the risks associated with these products?

Q2. In the space below identify the appropriate environmental conditions for storing vegetable, fruit, eggs and farinaceous dishes to insure food safety and to optimise the shelf life of these products?

Q3. Please identify 5 safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes:

Q4: Please identify 2 Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products.

Q5. What are the contents of a) stock-date codes and b) rotation labels?

Reference no: EM132830554

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