Prevent possible bacterial spoilage in preparation

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Questions

1. Discuss the following which contribute the optimum conditions for serving cheese;

Degree of Ripeness and Tips of Selecting

Temperature

2. List five environmental conditions that you would need to consider when storing food for food safety and optimising food shelf life.

3. Briefly describe four indicators of freshness and quality of stocked ingredients for desserts that you would consider for food safety and quality.

4. What are stock rotation labels? How do they help keep food safe for consumption? Provide examples of types of labels.

5. What food safety principles are required for the handling of cheese?

6. Describe hygiene requirements to prevent possible bacterial spoilage in the preparation, storage and service of cheese.

7. What is meant by "mise en place"? Describe basic mise en place requirements for producing desserts in your own understanding.

Reference no: EM133464747

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