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Templates for Part B: Template: Select equipment for poultry dishes Equipment required to prepare poultry dishes Poultry dishes Knives and Equipment required Safety measures Bacon
Templates for Part B:
Template: Select equipment for poultry dishes
| Equipment required to prepare poultry dishes | ||
| Poultry dishes | Knives and Equipment required | Safety measures |
| Bacon wrapped chicken breast |
| Suitable gloves for hot surfaces |
| Pots and pans | follow guidelines relating to food disposal, storage and presentation requirement | |
| use suitable PPE | |
| Chicken fricassee | ||
| Poached chicken | ||
| Crispy fried chicken | ||
| Roast duck breast | ||
| Sauted duck breasts | ||
| Grilled Goose | ||
| Boneless whole turkey | ||
| Tandoori Turkey skewers | ||
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Fundamentals of Financial Accounting
Authors: Fred Phillips, Robert Libby, Patricia Libby
5th edition
78025915, 978-1259115400, 1259115402, 978-0078025914
