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1. You are working in saucier section of a hotel. You are preparing various poultry cuts and feathered game for a function.
A. What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift?
B. What does this need to include to prevent wastage of leftovers or by-products from preparation? List 2 examples of how offcuts and trimmings from poultry and feathered game could be used to boost food costs.
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