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What are the common requirements for storing and labelling salads, dressings and appetisers? List 3 provisions to assist neat presentation, freshness and visual appeal of

  1. What are the common requirements for storing and labelling salads, dressings and appetisers?
  2. List 3 provisions to assist neat presentation, freshness and visual appeal of canaps for service:
  3. Provide 3 examples of how you could vary textures in a dish, relevant to appetisers and entrees.

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