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Review Questions
- Explain the difference between braising and stewing.
- What time management issues should be considered when braising foods?
What other piece of kitchen equipment could be substituted if the salamander failed?
- Describe two methods of cookery to floor staff to increase their product
knowledge.
Visit
or use your knowledge from your work experience.
- Describe two methods of cookery to floor staff to increase their product
knowledge.
- Describe safety issues to be considered when deep-frying
foods.
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