question archive SITHCCC013 - PREPARE SEAFOOD DISHES Q2: The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes
SITHCCC013 - PREPARE SEAFOOD DISHES Q2: The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes
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SITHCCC013 - PREPARE SEAFOOD DISHES
Q2: The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes. What are the general guidelines for edible yields for these types of seafood?
Q6: When selecting ingredients, how can you tell the difference between crustaceans and molluscs?
Q9: What are three indicators of poor quality or lack of freshness you should look for when selecting live or green molluscs or crustaceans?
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